Use of response surface methodology to describe the effect of time and temperature on the production of decoloured, antioxidant and functional peptides from porcine haemoglobin by sub-critical water hydrolysis

dc.contributor.author	Álvarez García, Carlos
dc.contributor.author	Tiwari, B. K.
dc.contributor.author	Rendueles de la Vega, Manuel
dc.contributor.author	Díaz Fernández, José Mario
dc.date.accessioned	2017-02-01T07:40:31Z
dc.date.available	2017-02-01T07:40:31Z
dc.date.issued	2016
dc.identifier.citation	LWT - Food Science and Technology, 73, p. 280-289 (2016); doi:10.1016/j.lwt.2016.06.024
dc.identifier.issn	0023-6438
dc.identifier.uri	http://hdl.handle.net/10651/39858
dc.format.extent	p. 280-289
dc.language.iso	eng
dc.relation.ispartof	LWT - Food Science and Technology
dc.rights	© 2016 Elsevier Ltd.
dc.source	Scopus
dc.source.uri	https://www.scopus.com/inward/record.uri?eid=2-s2.0-84974588977&partnerID=40&md5=984caa4966ba5e30eca474d2d6476426
dc.title	Use of response surface methodology to describe the effect of time and temperature on the production of decoloured, antioxidant and functional peptides from porcine haemoglobin by sub-critical water hydrolysis
dc.type	journal article
dc.identifier.doi	10.1016/j.lwt.2016.06.024
dc.relation.publisherversion	http://dx.doi.org/10.1016/j.lwt.2016.06.024

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