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Lynch, S.A., Mullen, A.M., O’Neill, E.E. and García, C.á. (2017) 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, 16, 330-344.
https://doi.org/10.1111/1541-4337.12254

has been cited by the following article:

• TITLE: Extraction of Fat and Fatty Acid Composition from Slaughterhouse Waste by Evaluating Conventional Analytical Methods

  AUTHORS: Ariba Khan, Farah Naz Talpur, Muhammad Iqbal Bhanger, Syed Ghulam Musharraf, Hassan Imran Afridi

  KEYWORDS: Fatty Acid, Slaughterhouse Waste, Animal by-Products, Extraction Methods, Lipid Analysis, Gas Chromatography

  JOURNAL NAME: American Journal of Analytical Chemistry, Vol.12 No.5, May 31, 2021

  ABSTRACT: To attain maximum recovery of useful compounds from slaughterhouse waste (Suet, Tongue, Pancreas) of selected ruminant (cow, goat, lamb, and bull), the fat extraction efficiency of popular methods was compared along with fatty acid (FAs) composition. Four selected methods including Soxhlet (SOX), acid hydrolysis, Bligh & dyer (B&D), and Folch (FOL) were assessed. After methylation, extracted lipids were analyzed by Gas chromatography for FA composition. Data indicated that all selected methods were significantly (p