Application of plant proteases in meat tenderization: recent trends and future prospects

Papain, bromelain, and ficin are commonly used plant proteases used for meat tenderization. Other plant proteases explored for meat tenderization are actinidin, zingibain, and cucumin. The application of plant crude extracts or powders containing higher levels of compounds exerting tenderizing effec...

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Váldodahkkit: Mohd Azmi, Syahira Izyana, Kumar, Pavan, Sharma, Neelesh, Sazili, Awis Qurni, Lee, Sung-Jin, Ismail-Fitry, Mohammad Rashedi
Materiálatiipa: Artihkal
Giella:English
English
Almmustuhtton: Multidisciplinary Digital Publishing Institute 2023
Liŋkkat:http://psasir.upm.edu.my/id/eprint/106642/1/foods-12-01336-v3.pdf
http://psasir.upm.edu.my/id/eprint/106642/2/correction%20106642.pdf