References
- [1] Bah C.S.F., Bekhit A.E.-D.A., Carne A., McConnell M.A., Slaughterhouse Blood: An Emerging Source of Bioactive Compounds, Comprehensive Reviews in Food Science and Food Safety, vol. 12(3), 2013, 314-331.10.1111/1541-4337.12013
- [2] Lynch S.A., Mullen A.M., O’Neill E.E., García C.Á., Harnessing the Potential of Blood Proteins as Functional Ingredients: A Review of the State of the Art in Blood Processing, Comprehensive Reviews in Food Science and Food Safety, vol. 16(2), 2017, 330-344.10.1111/1541-4337.12254
- [3] Silva V.D.M., Silvestre M.P.C., Functional properties of bovine blood plasma intended for use as a functional ingredient in human food, Lebensmittel-Wissenschaft & Technologie, vol. 36(7), 2003, 709-718.10.1016/S0023-6438(03)00092-6
- [4] King R.H., Campbell R.G., Blood meal as a source of protein for grower/finisher pigs, Australian Society of Animal Production, vol. 12, 1978, 149.
- [5] Lafarga T., Wilm M., Wynne K., Hayes M., Bioactive hydrolysates from bovine blood globulins: Generation, characterization, and in silico prediction of toxicity and allergenicity, Journal of Functional Foods, vol. 24, 2016, 142-155.10.1016/j.jff.2016.03.031
- [6] Przybylski R., Firdaous L., Châtaigné G., Dhulster P., Nedjar N., Production of an antimicrobial peptide derived from slaughterhouse by-product and its potential application on meat as preservative, Food Chemistry, vol. 211(15), 2016, 306-313.10.1016/j.foodchem.2016.05.07427283637
- [7] Toldra M., Elias A., Pares D., Saguer E., Carretero C., Functional properties of a spray-dried porcine red blood cell fraction treated by high hydrostatic pressure, Food Chemistry, vol. 88(3), 2004, 461-468.10.1016/j.foodchem.2004.01.060
- [8] Konopka M., Kowalski Z., Fela K., Klamecka A., Cholewa J., Otrzymywanie plazmy metodą wirowania krwi – charakterystyka procesu, Czasopismo Techniczne, 1-Ch/2007, 67-74.
- [9] Ockerman H.W., Hansen C.L., Animal By-Product Processing and Utilization, CRC Press, Boca Raton, Florida 2000.10.1201/9781482293920
- [10] Kowalski Z., Makara A., Banach M., Krew zwierzęca, metody jej przetwarzania i zastosowanie, Czasopismo Techniczne, 2-Ch/2011, 87-105.
- [11] Kowalski Z., Makara A., Banach M., Blood plasma and hemoglobin production process, Chemik, vol. 65(5), 2011, 466-475.
- [12] Lafarga T., Hayes M., Bioactive protein hydrolysates in the functional food ingredient industry: Overcoming current challenges, Food Reviews International, vol. 33(3), 2017, 217-246.10.1080/87559129.2016.1175013
- [13] Bah C.S.F., Bekhit A.E.-D.A., Carne A., McConnell M.A., Composition and biological activities of slaughterhouse blood from red deer, sheep, pig and cattle, Journal of the Science of Food and Agriculture, vol. 96(1), 2015, 79-89.10.1002/jsfa.706225581344
- [14] Membrany i membranowe techniki rozdziału, (ed.) A. Narębska, Wydawnictwo Uniwersytetu Mikołaja Kopernika, Toruń 1997.
- [15] Bodzek M., Bohdziewicz J., Konieczny K., Techniki membranowe w ochronie środowiska, Wydawnictwo Politechniki Śląskiej, Gliwice 1997.