Harnessing the Potential of Blood Proteins as Functional Ingredients: A Review of the State of the Art in Blood Processing

Blood is generated in very large volumes as a by‐product in slaughterhouses all around the world. On the one hand, blood generation presents a serious environmental issue because of its high pollutant capacity; however, on the other hand, blood has the potential to be collected and processed to gene...

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Veröffentlicht in:	Comprehensive reviews in food science and food safety 2017-03, Vol.16 (2), p.330-344
Hauptverfasser:	Lynch, Sarah A., Mullen, Anne Maria, O'Neill, Eileen E., García, Carlos Álvarez
Format:	Artikel
Sprache:	eng
Schlagworte:	blood processing food additives functional properties Meat industry protein
Online-Zugang:	Volltext
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