Some nutritional, technological and environmental advances in the use of enzymes in meat products

Enzyme Research

Volumn 2010, Issue , 2010, Pages

  Marques, Anne Y Castro ^a   Maróstica, Mário Roberto ^a   Pastore, Gláucia Maria ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

BROMELAIN; CALPAIN; CALPASTATIN; COLLAGEN; ELASTASE; ELASTIN; ENZYME; FICIN; PAPAIN; PHOSPHORUS; PHYTASE; PHYTATE; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; PROTEINASE;

ANIMAL FOOD; ANIMAL PRODUCT; AQUACULTURE; DIET SUPPLEMENTATION; ENZYME ACTIVITY; ENZYME ANALYSIS; ENZYME SPECIFICITY; FOOD ANALYSIS; FOOD BIOTECHNOLOGY; FOOD COATING; FOOD COMPOSITION; FOOD FREEZING; FOOD INDUSTRY; FOOD QUALITY; FOOD STORAGE; GELATION; MEAT; MEAT INDUSTRY; NONHUMAN; NUTRITIONAL VALUE; PALATABILITY; PHOSPHATE METABOLISM; POULTRY; PRIORITY JOURNAL; PROTEIN DEGRADATION; PROTEIN PROTEIN INTERACTION; REVIEW; TEMPERATURE SENSITIVITY; WATER POLLUTION;

ANIMALIA;

EID: 84869044852     PISSN: 20900406     EISSN: 20900414     Source Type: Journal    
DOI: 10.4061/2010/480923     Document Type: Review

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