Development of functional and nutritional food ingredients from porcine blood

Carretero Romay, Maria del Carmen (Participant)
Pla de Solà Morales, Maria (Participant)
Parés Oliva, Maria Dolors (Participant)
Toldrà Alegret, Mònica (Participant)
Aymerich Armengol, Anna M. (Participant)
Nadal Matamala, Anna (Participant)
Taberner i Pibernat, Pau (Participant)
Barnes i Calle, Clara (Participant)

Food Technology Research Group

Research line: Impact

Description of impact

The aim of the research is the upgrading of porcine blood from the commercial slaughter of meat-producing animals, by using this by-product to develop food ingredients on the basis of its nutritional value and the biological and technological properties of its proteins.