Food and Nutrition Sciences

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org
"Application of Bromelain Extract for Muscle Foods Tenderization"
written by Sunantha Ketnawa, Saroat Rawdkuen,
published by Food and Nutrition Sciences, Vol.2 No.5, 2011
has been cited by the following article(s):
  • Google Scholar
  • CrossRef
[1] Microbiota differences of giant river prawn (Macrobrachium rosenbergii) cultured in a recirculating aquaculture system (RAS)–A prototype vertical farming and …
Aquaculture, 2024
[2] Effect of ultrasound combined with pineapple protease treatment on the tenderness of dried shrimp
Journal of the …, 2024
[3] The effect of marination by using ginger extract and citric acid on physicochemical characteristics of camel meat
Food Science and …, 2024
[4] Valorization applications of pineapple and papaya byproducts in food industry
… Reviews in Food …, 2024
[5] A Comprehensive Investigation of Tenderization Methods: Evaluating the Efficacy of Enzymatic and Non-Enzymatic Methods in Improving the Texture of Squid …
Food and Bioprocess …, 2024
[6] Comparative efficacy of different tenderizing agents and time on Physicochemical textural and organoleptic properties of squid (Todarodes pacificus) muscle
Food Science & …, 2024
[7] Marinasyon yöntemlerinin kırmızı etin kimyasal ve organoleptik kalitesi üzerine etkisinin incelenmesi
Turkish Journal of Agriculture-Food …, 2024
[8] PENGARUH PENAMBAHAN VINEGAR NANAS PADA LARUTAN MARINASI TERHADAP pH, WATER HOLDING CAPACITY DAN DRIP LOSS DAGING AYAM …
2024
[9] Pengaruh Jenis Koagulan yang Berbeda Terhadap Uji Organoleptik Dadih Susu Kerbau
JAS, 2024
[10] The Effect of Dietary Bromelain Enzyme on Broiler Chicken (Gallus gallus) Growth Performance
Proceedings of the 4th …, 2023
[11] Improving the Formation, Stabilization, Quality, and Extending the Shelf Life of Camel Meat Emulsion using Chitosan
Journal of Advanced …, 2023
[12] Aplikasi protease asal tanaman pada pengempukan daging
PROSIDING SEMINAR …, 2023
[13] Meat pretreatment with protease and quick freezing allows connective tissue and fat to flow out during cooking
Food Science and Technology Research, 2023
[14] Production of value-added meat patties from spent hen meat by addition of kiwi and pineapple extracts
Adv. Anim. Vet …, 2023
[15] Study of the effect of treatment with aqueous extracts by oregano and wild basil on raw poultry meat
BIO Web of …, 2023
[16] Formula Optimization of Marinade to Tenderize Beef Meat and its Effect on Physicochemical and Sensory Properties
Journal of Chemical Health …, 2023
[17] Development of Chili Sauce from Pineapple and Banana Fortified with Eggshell Calcium
CURRENT APPLIED …, 2023
[18] Behaviour of texture-modified meats using proteolytic enzymes during gastrointestinal digestion simulating elderly alterations
Meat Science, 2023
[19] Effect of hawthorn vinegar-based marinade on the quality parameters of beef tenderloins
Food Bioscience, 2023
[20] The Effect of Fermented Grains (koji) on Physicochemical and Sensory Characteristics of Chicken Breasts
Foods, 2023
[21] Comparison of Thawing Treatments on Quality, Microbiota, and Organoleptic Characteristics of Chicken Meat Fillets
ACS …, 2023
[22] Supplementing proteolytic enzymes increased the in vitro nutrient effective degradability and fermentation characteristics of pineapple waste silage
Fermentation, 2023
[23] Quality of Physical and Sensory of Super-native Chicken Breast Marinated with Herbs and Spices with Different Levels of Marination Concentration.
Indonesian Journal of …, 2023
[24] Tenderness and physicochemical characteristics of meat treated by recombinant bromelain of MD2 pineapple from a codon-optimized synthetic gene
Emirates Journal of Food and Agriculture, 2023
[25] CHARACTERISTICS OF NATIVE CHICKEN BREAST MEAT SOAKING IN JUICE OF PINEAPPLE HUMP AND CHAYOTE FRUIT.
Carpathian Journal of Food …, 2023
[26] Physicochemical and textural properties of squid (Loligo vulgaris) muscle treated with organic acids
Acta Aquatica: Aquatic Sciences Journal, 2023
[27] KUALITAS DAGING ITIK YANG DIRENDAM JUS BUAH NANAS (ANANAS COMASUS L. MERR): EFFECT OF GIVING PINEAPLLE JUICE (ANANAS COMASUS L …
Journal of Animal Research and …, 2023
[28] Evaluation of homemade fermented pickle juice as a marinade: Effects on the microstructure, microbiological, physicochemical, textural properties, and sensory …
Meat Science, 2023
[29] Improving the textural and microstructural quality of cow meat by black chokeberry, grape, and hawthorn vinegar‐based marination
Food Science & Nutrition, 2023
[30] Development of chicken tender pops by utilizing pomegranate peel powder
Food Science & …, 2023
[31] Decontamination of chicken meat using dielectric barrier discharge cold plasma technology: The effect on microbial quality, physicochemical properties …
Naeem, EMSM Ebaid, KHM Khalel, K Imre… - LWT, 2022
[32] Structural Changes, Electrophoretic Pattern, and Quality Attributes of Camel Meat Treated with Fresh Ginger Extract and Papain Powder
Naeem, MM Talaat, K Imre, A Morar… - Foods, 2022
[33] Karakteristik Fisikokimia dan Organoleptik Daging Itik Petelur Afkir Yang Dilumuri Bubuk Daun Nangka (Artocarpus heterophyllus)
Wahana Peternakan, 2022
[34] The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance
Frontiers in …, 2022
[35] FORMULASI TEPUNG KULIT NANAS (Ananas comosus L.) DENGAN TEPUNG DAUN KELOR (Moringa oleifera) PADA PEMBUATAN TEPUNG TENDER MEAT
2022
[36] Enzymes in Meat, Fish, and Poultry Product Processing and Preservation-II
Novel Food Grade …, 2022
[37] Hydrolysis kinetics and electrophoresis pattern of the impact of the kiwi fruit actinidine on different proteins of Rainbow Trout meat
Journal of Food …, 2022
[38] Bromelain enzyme extraction from pineapple waste and its application as meat tenderizer
AIP Conference …, 2022
[39] Effect of feeding pineapple waste on growth performance, texture quality and flesh colour of nile tilapia (Oreochromis niloticus) fingerlings
Saudi journal of …, 2022
[40] Marination with citric acid, lemon, and grapefruit affects the sensory, textural, and microstructure characteristics of poultry meat
British Poultry Science, 2022
[41] Microbial biotechnology approaches for conversion of pineapple waste in to emerging source of healthy food for sustainable environment
International Journal of …, 2022
[42] Investigation of the activity of cathepsin B in red shrimp (Solenocera crassicornis) and its relation to the quality of muscle proteins during chilled and frozen storage
Journal of Food …, 2022
[43] Combination effect of papaya extract and high pressure processing on Salmonella inactivation on raw chicken breast meat and meat quality assessment
Food Control, 2022
[44] Cephalopods as Challenging and Promising Blue Foods: Structure, Taste, and Culinary Highlights and Applications
Foods, 2022
[45] Heterologous Expression and Catalytic Properties of Codon-Optimized Small-Sized Bromelain from MD2 Pineapple
Molecules, 2022
[46] Effects of different concentrations of pineapple core extract and maceration process on free-range chicken meat quality
Italian Journal of Food Science, 2022
[47] Analysis of the impact of exogenous preparations of cysteine proteases on tenderness of beef muscles Semimembranosus and Longissimus thoracis et lumborum
Livestock Science, 2022
[48] Improving deer meat palatability by treatment with ginger and fermented foods: A deer meat heating study
Kondo, R Ueta, K Nagao - International Journal of Gastronomy …, 2022
[49] Improving the Structural Changes, Electrophoretic Pattern, and Quality Attributes of Spent Hen Meat Patties by Using Kiwi and Pineapple Extracts
Naeem, AG Abdelrahman, K Imre, A Morar… - Foods, 2022
[50] Protease activities of extracts from kiwi of various colors and their use as a tenderizer in cured pork loins
Journal of Food Processing and Preservation, 2022
[51] Bazı Meyve Suları ile Marine Edilmiş Tavuk Göğüs Etlerinin Fizikokimyasal ve Tekstürel Özellikleri Üzerine Ultrasonik Dalgaların Etkileri
2022
[52] Bromelain Modulates Liver Injury, Hematological, Molecular, and Biochemical Perturbations Induced by Aluminum via Oxidative Stress Inhibition
Demerdash, DM Hussien, NF Ghanem… - BioMed Research …, 2022
[53] Bazı Su Ürünlerinin Raf Ömrü, Fizikokimyasal ve Mikrobiyolojik Özellikleri Üzerine Sous Vide Pişirme Yönteminin Etkisi
2022
[54] Comparison of proteolytic enzymes vs corticosteroids in preventing postoperative sequelae in mandibular third surgery
Int J Health Sci, 2022
[55] THE EFFECT OF HYDROLYSIS ON PROTEIN AND FAT LEVELS OF SNAKEHEAD FISH (Channa striata).
Berkala Perikanan …, 2021
[56] Meat tenderization through plant proteases: A mini review
Int. J. Biosci, 2021
[57] Alternative technological solutions for extending the shelf life of beef.
2021
[58] Thermal Inactivation of Cysteine Proteases: The Key Stages
Biophysics, 2021
[59] Physicochemical properties and tenderness analysis of bovine meat using proteolytic enzymes extracted from pineapple (Ananas comosus) and jackfruit (Artocarpus …
Journal of Food …, 2021
[60] Novel biotechnological formulations of cysteine proteases, immobilized on chitosan. Structure, stability and activity
2021
[61] Value‐added Products from Fruit and Vegetable Wastes: A Review
CLEAN–Soil, Air, Water, 2021
[62] Meat tenderization mechanism and the impact of plant exogenous proteases: A review
Arabian Journal of Chemistry, 2021
[63] Effect of different cooking methods of rabbit meat on topographical changes, physicochemical characteristics, fatty acids profile, microbial quality and sensory …
2021
[64] Selected industrial enzymes
2021
[65] Investigation of in-vitro digestive behavior of beef and poultry which are tenderized by enzymatic and acidic marination
2021
[66] Marinating beefsteak with soy sauce and broccoli (Brassica oleracea var. italica) juice and its effects on physicochemical and qualitative characteristics of meat during …
Journal of Food …, 2021
[67] Effect of Proteolytic Enzymes (Bromelain and Papain) on Sensory and Chemical Quality of Sukuti (an Indigenous Dried Meat Product of Nepal)
Himalayan Journal of Science and …, 2021
[68] Octopuses, Squid & Cuttlefish
Springer Cham, 2021
[69] THE EFFECT OF HYDROLYSIS ON PROTEIN AND FAT LEVELS OF SNAKEHEAD FISH (Channa striata)
Berkala Perikanan Terubuk, 2021
[70] Culinary preparation and processing of meat with wooden breast myopathy
… Series: Earth and …, 2021
[71] Removal of heavy metals from green mussels (Perna viridis) using pineapple (Ananas comosus) solution as a source of citric acid
… Series: Earth and …, 2021
[72] Kandungan Protein, Lemak dan Air Daging Bagian Brisket Sapi Brahman Cross yang Direndam dengan Ekstrak Nanas (Ananas comosus L. Merr)
Jurnal Peternakan Mahaputra, 2021
[73] Alternative Technological Solutions for Extending the Shelf Life of Beef
Journal of Mountain Agriculture on the Balkans, 2021
[74] Gastrophysical and chemical characterization of structural changes in cooked squid mantle
Journal of Food …, 2021
[75] Molluscan Shellfish
2021
[76] PENGOLAHAN DAGING DAN TELUR ITIK AFKIR GUNA MENINGKATKAN KETERAMPILAN KELUARGA KELURAHAN BOJONGKERTA BOGOR SELATAN
2021
[77] 브로멜라인이 캡슐화 된 W/O/W 이중 에멀젼을 적용한 삼치 연화 및 품질 평가
2021
[78] ТЕРМИЧЕСКАЯ ИНАКТИВАЦИЯ ЦИСТЕИНОВЫХ ПРОТЕАЗ:«КЛЮЧЕВЫЕ СТАДИИ»
2021
[79] Effect of high pressure processing combined with lactic acid bacteria on the microbial counts and physicochemical properties of uncooked beef patties during …
2021
[80] Meat Tenderization through Plant Proteases-A Mini Review
International Journal of Biosciences and Biotechnology, 2021
[81] Effects of Adding Moringa oleifera Leaves Powder on the Nutritional Properties, Lipid Oxidation and Microbial Growth in Ground Beef during Cold Storage
2021
[82] Effects of lemon and kiwi juice in reduction of some pathogens contaminating chicken breast meat
2021
[83] Physicochemical characteristics and textural parameters of restructured pork steaks hydrolysed with bromelain
2021
[84] Effect of apple peel extract and zein coating enriched with ginger essential oil on the shelf life of chicken thigh meat
2021
[85] Hydrolysis of fish waste using fruit wastes of Ananas comosus and Carica papaya for the formulation of liquid fertilizers
2021
[86] Nephroprotective role of bromelain against oxidative injury induced by aluminium in rats
2020
[87] Optimization of the effect of pineapple by-products enhanced in bromelain by hydrostatic pressure on the texture and overall quality of silverside beef cut
2020
[88] The combined effect of asparagus juice and balsamic vinegar on the tenderness, physicochemical and structural attributes of beefsteak
2020
[89] Применение протеаз в мясной индустрии: обзор
2020
[90] Optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer from Manihot esculenta roots
2020
[91] The mechanistic effect of bromelain and papain on tenderization in jumbo squid (Dosidicus gigas) muscle
2020
[92] A REVIEW: APPLICATION OF BROMELAIN ENZYMES IN ANIMAL FOOD PRODUCTS
2020
[93] USING PLANT PROTEASE FROM WILD CANTALOUPE FRUIT (CUCUMIS TRIGONUS ROX-B) AS TENDERIZING AGENT OF AGED BULL MEAT
2020
[94] Determination of the Effect of Some Acidic Solutions on the Tenderness and Quality Properties of Chicken Breast Meat.
2020
[95] Determination of the Effect of Some Acidic Solutions on the Tenderness and Quality Properties of Chicken Breast Meat
2020
[96] Low-cost Recovery of Bromelain Solids from Industrial Pineapple Peel, Pulp, and Core Wastes Using Ethanolic Cashew Leaf Polyphenol
2020
[97] The Applicability of Using a Protease Extracted from Cashew Fruits (Anacardium occidentale), as Possible Meat Tenderizer: An Experimental Design Approach
2020
[98] Effect of Ginger extract, citric Acid and ultrasound on physicochemical properties of Camel meat
2020
[99] EFFECT OF BROMELAIN ENZYME TENDERIZATION ON COLLAGEN OF SPENT CHINESE WHITE DUCK MEAT
2020
[100] Low-cost Recovery of Bromelain Solids from Industrial Pineapple Peel, Pulp, and Core Wastes Using Ethanolic Cashew Leaf Polyphenol.
Philippine Journal of …, 2020
[101] Meat tenderisation effect of protease from mango peel crude extract.
2019
[102] Farklı enzim uygulamalarının ve olgunlaştırma yöntemlerinin sığır etlerinin kalite parametreleri ve raf ömrü üzerine etkisi
2019
[103] Tenderization Efficiency of Cucumis Extract (Cucumis Trigonus Rox-b) Compared with Papain enzyme on the Aged Bull Meat by Injection Method.
Al-Anbar Journal of …, 2019
[104] Valorización de subproductos de piña y papaya, y su aplicación como ingredientes en el desarrollo de golosinas gelificadas
2019
[105] سًتخهص الا ضَ انخاو نفاكهت الا اَ اَط ف بعض انصفاث انف ضُ اَئ تُ) Propolis (تأث شُ ان سًتخهص ان اًئ نهعكبش وانك اًُُئ تُ وان ظًهش تَ نهحىو الأغ اُو انعىاس‎
Journal of Kirkuk …, 2019
[106] Evaluación del Proceso de Ablandamiento de Residuos de Descarnes del Proceso de Curtición desarrollado en Sampués-Sucre, Empleando Bromelina, para su …
2019
[107] Effect of immersion in juice from early, mid, and late maturing varieties of Iwateyamanashi (Japanese wild pear) on the toughness of bovine muscle.
Nihon Chikusan …, 2019
[108] Ananas suyunun ekonomik verimini tamamlamış yumurtacı tavuk etlerinin tekstürel ve bazı fizikokimyasal özellikleri üzerine etkisi
2019
[109] Level Ekstrak Buah Nanas (Ananas Comosus L. Merr) dan Lama Perendaman Terhadap
Jurnal Peternakan …, 2019
[110] Extraction, Characterization, and Application of Agricultural and Food Processing By-Products
2019
[111] Interventions of two-stage thermal sous-vide cooking on the toughness of beef semitendinosus
2019
[112] Optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer from Spondias cytherea roots
2019
[113] Effects of bromelain and double emulsion on the physicochemical properties of pork loin
2019
[114] Overview on: Herbs Use in Treatment of Primary Dysmenorrhea (Menstrual Cramps)
2019
[115] Tenderization Efficiency of Cucumis Extract (Cucumis Trigonus Rox-b) Compared with Papain enzyme on the Aged Bull Meat by Injection Method
2019
[116] Tenderization Efficiency of Cucumis Extract ( Cucumis Trigonus Rox-b) Compared with Papain enzyme on the Aged Bull Meat by Injection Method
AL-ANBAR JOURNAL OF VETERINARY SCIENCES, 2019
[117] Optimization of bromelain isolation from pineapple byproducts by polysaccharide complex formation
Food Hydrocolloids, 2019
[118] Technological and textural properties of spent chicken breast, drumstick and thigh meats as affected by marinating with pineapple fruit juice
2019
[119] Effects of microwave heating on physicochemical properties, microstructure and volatile profiles of yak meat
2019
[120] تأثير المستخلص المائي للعكبر (Propolis) والمستخلص الانزيمي الخام لفاكهة الاناناس في بعض الصفات الفيزيائية والكيميائية والمظهرية للحوم الأغنام العواسية‎
2019
[121] 早生, 中生, および晩生のイワテヤマナシの果汁への浸漬が牛肉の硬さに及ぼす影響
2019
[122] Level Ekstrak Buah Nanas (Ananas Comosus L. Merr) dan Lama Perendaman Terhadap Kualitas Daging Itik Afkir
2019
[123] Pengaruh Jenis Bahan Penggumpal dan Waktu Pemasakan Terhadap Mutu Dali Ni Horbo
2019
[124] Kinetic study of the effect of kiwi fruit actinidin on various proteins of chicken meat
2019
[125] Evaluation and predictive modeling of the effect of chitosan and gamma irradiation on quality of stored chilled chicken meat
2019
[126] Meat tenderisation effect of protease from mango peel crude extract
2019
[127] Pelatihan Pengolahan Limbah Ampas Nanas Sebagai Produk Pengempuk Daging
2019
[128] Effect of Nutrient Enriched Organic Liquid Fertilizers on Growth of Albemonchus esculentus
2019
[129] Tenderisation of Meat by Bromelain Enzyme Extracted from Pineapple Wastes
2018
[130] IMPROVING MEAT TENDERNESS BY USING PROTEASE EXTRACT FROM PADDY OATS (Gnetum gnemon) FRUIT PEEL
Proceedings of the 9th International Symposium on Machinery and Mechatronics for Agriculture and Biosystems Engineering (ISMAB), 2018
[131] Degradation of myofibrillar, sarcoplasmic and connective tissue proteins by plant proteolytic enzymes and their impact on camel meat tenderness
Journal of Food Science and Technology, 2018
[132] Cephalopod gastronomy—a promise for the future
Frontiers in Communication, 2018
[133] Potential Effect of Averrhoa bilimbi (belimbing buluh) Marinades on Tenderizing the Buffalo Meat Compared to Actinidia chinensis (kiwifruit), Citrus limon (lemon) and …
2018
[134] ENZYMATIC PRODUCTION OF FRUCTOOLIGOSACCHARIDES FROM PHYTOENZYMES OF ANANAS COMOSUS WASTE BY USING RESPONSE SURFACE METHODOLOGY: ONE FACTOR
Journal of Chemical Engineering and Industrial Biotechnology, 2018
[135] Blæksprutterne kommer. Spis dem!
2018
[136] Enzymes and Food Industry: A Consolidated Marriage
Advances in Biotechnology for Food Industry, 2018
[137] Extraction and identification of endopeptidases in convection dried papaya and pineapple residues: A methodological approach for application to higher scale
Waste Management, 2018
[138] Effect of Proteolytic Enzymes and Ginger Extract on Tenderization of M. pectoralis profundus from Holstein Steer
Korean journal for food science of animal resources, 2018
[139] Enhancing the bactericidal efficacy of lactic acid against Salmonella typhimurium attached to chicken skin by sodium dodecyl sulphate addition
LWT, 2018
[140] Effect of Tenderization on Histological, Physico-Chemical and Properties of Raw and Cooked Emu Meat Treated with Natural Tenderizers
2018
[141] ブロメライン溶液への浸漬がウシ筋肉の硬さおよびコラーゲン含量に及ぼす影響
2018
[142] Pengaruh kombinasi ekstrak buah nanas dan pepaya pada konsentrasi yang berbeda terhadap kadar protein dan lemak daging itik petelur afkir
2018
[143] 116,000 130M
2018
[144] MOLECULAR AND BIOINFORMATICS CHARACTERIZATION OF FRUIT BROMELAIN FROM ANANAS COMOSUS
2018
[145] Application of plant proteolytic enzymes for tenderization of rabbit meat
2018
[146] Extraction and identification of endopeptidases in convection dried papaya and pineapple residues: A methodological approach for application to higher …
2018
[147] ENZYMATIC PRODUCTION OF FRUCTOOLIGOSACCHARIDES FROM PHYTOENZYMES OF ANANAS COMOSUS WASTE BY USING RESPONSE SURFACE …
2018
[148] Effects of ultrasonic-assisted bromelain hydrolysis on tenderization of duck meat.
2018
[149] تأثير اتحاد المستخمص ال نزيمي الخام لفاكهة الكيوي الغنية بأنزيم الأكتندين (Actinidin) مع مستخلص الشاي الأخضر في بعض الصفات الفيزوكيميائية والحسية للحوم الدجاج …‎
Hawlyat Al-Montada, 2017
[150] Extraction and utilization of papaya extract as meat tenderizer and antimicrobial activity against Salmonella typhimurium.
2017
[151] The electrophoretic patterns of turkey and buffalo meat.
2017
[152] Research Article Quality, Microstructure, and Technological Properties of Sheep Meat Marinated in Three Different Ways
Vangelova, SG Dragoev, 2017
[153] EFFECTS OF BROMELAIN ENZYMATIC PROTEOLISIS ON SOME RHEOLOGICAL AND TECHNOLOGICAL PROPERTIES OF BEEF
2017
[154] Utilization of Waste from Tropical Fruits
2017
[155] MICROWAVE PASTEURISATION FOR RETENTION OF BROMELAIN AND VITAMIN C IN PINEAPPLE JUICE
2017
[156] Effect of combination of crude enzyme extract of kiwifruit enriched enzyme Actinidin with green tea extract on some physico-chemical and sensory …
2017
[157] Utilization of Waste from
2017
[158] MICROWAVE METHOD-A NOVEL GREEN TECHNIQUE FOR EXTRACTION OF BIOACTIVES FROM THE WASTE OF PINEAPPLE BY OPTIMIZING THE CONDITIONS
2017
[159] Effects of bromelain enzymatic proteolisis on some rheological and technological properties of beef.
2017
[160] Control of microbial growth and lipid oxidation on beef product using an apple peel-based edible coating treatment
LWT, 2017
[161] The Effect of Biduri (Calotropis gigantean) Latex on Meat Quality of Post Laying Hen
IOP Conference Series: Materials Science and Engineering, 2017
[162] Characterization of protein functionality and texture of tumbled squid, octopus and cuttlefish muscles
Journal of Food Measurement and Characterization, 2017
[163] Investigating the Functional Properties of Pineapple Pomace Powder and Its Incorporation in Buffalo Meat Products
2017
[164] Enzymatic hydrolysis of catfish (Pangasius hypophthalmus) by-product: Kinetic analysis of key process parameters and characteristics of the hydrolysates obtained
Automatika, 2017
[165] Effects of Bromelain Tenderisation on Myofibrillar Proteins, Texture and Flavour of Fish Balls Prepared from Golden Pomfret
Food and Bioprocess Technology, 2017
[166] 牛肉のテクスチャープロファイル分析によるパイナップル果汁のブロメライン濃度の推定
日本畜産学会報, 2017
[167] EXTRACTION AND UTILIZATION OF PAPAYA EXTRACT AS MEAT TENDERIZER AND ANTIMICROBIAL ACTIVITY AGAINST Salmonella typhimurium
2017
[168] Microbial, Physicochemical, and Sensory Characteristics of Quality Grade 2 Beef Enhanced by Injection of Pineapple Concentrate and Honey
Korean journal for food science of animal resources, 2017
[169] Optimization of Ultrasonic assisted extraction of bioactive components from different parts of Pineapple Waste
2017
[170] Quality, Microstructure, and Technological Properties of Sheep Meat Marinated in Three Different Ways
Journal of Food Quality, 2017
[171] Japanese quail (Coturnix coturnix japonica) meat: characteristics and value addition
World's Poultry Science Journal, 2017
[172] Pemanfaatan Enzim Bromelin yang Diisolasi dari Bonggol Nanas (Ananas Comosus L) sebagai Pengempuk Daging Sapi (Bos Taurus)
2017
[173] Effect of combination of crude enzyme extract of kiwifruit enriched enzyme Actinidin with green tea extract on some physico-chemical and sensory characteristics of …
Al-Anbar Journal of Veterinary Sciences, 2017
[174] Pengaruh Penambahan Ekstrak Bonggol Nanas (Ananas Comosus) dan Waktu Fermentasi pada Pembuatan Kecap Ikan Tamban (Sardinella Albella)
2017
[175] The electrophoretic patterns of turkey and buffalo meat
2017
[176] Окрехкотяващ ефект на растителни протеази бромелaин и папаин върху биволско месо
2016
[177] InVitro Effects of Papaya (Carica Papaya), Lemon Juice (Citrus Aurantifolia), Vinegar and Yogurt as A Meat Tenderizer
Journal of Chemical, Biological and Physical Sciences (JCBPS), 2016
[178] Enzymes-An Existing and Promising Tool of Food Processing Industry
Recent Patents on Biotechnology, 2016
[179] Plant and bacterial proteases: A key towards improving meat tenderization, a mini review
Journal of Dynamical Systems and Geometric Theories, 2016
[180] In Vitro Effects of Papaya (Carica Papaya), Lemon Juice(Citrus Aurantifolia), Vinegar and Yogurt as A Meat Tenderizer
Journal of Chemical, Biological and Physical Sciences, 2016
[181] Bromelain: From Production to Commercialisation
Journal of the Science of Food and Agriculture, 2016
[182] Оценка и определяне на селеновия дефицит в хранителната верига на овце и крави отглеждани в ендемични планински региони на Средните Родопи
2016
[183] Comparative analysis on the distribution of protease activities among fruits and vegetable resources
Food Chemistry, 2016
[184] Effect of bromelain and papain enzymes addition on physicochemical and textural properties of squid (Loligo vulgaris)
Journal of Food Measurement and Characterization, 2016
[185] Development of Tenderized Fermented Squid Product in the Form of Spread and Pieces Using Kiwifruit Protease
2016
[186] Tenderisation of meat using bromelain from pineapple extract
2016
[187] Tenderization effect of plant proteases bromelain and papain on buffalo meat.
2016
[188] JURNAL BUANA SAINS, ISSN 1412-1638, Vol. 15, No. 1, Juni 2015, Jurnal Penelitian Ilmu-Ilmu Kealaman, UNITRI Malang. Judul artikel" Pemanfaatan …
BUANA SAINS, 2015
[189] Enzymes in meat processing
2015
[190] Pengaruh Penggunaan Level Susu Skim Dan Masa Inkubasi Pada Suhu Ruang Terhadap pH Dan Organoleptik Stirred Yogurt
JURNAL ALAM HIJAU, 2015
[191] Softening of Jumbo Squid Dosidicus gigas via Enzyme Injection
2015
[192] Application of an aqueous two‐phase micellar system to extract bromelain from pineapple (Ananas comosus) peel waste and analysis of bromelain stability in cosmetic formulations
Biotechnology progress, 2015
[193] PEMANFAATAN KOMBINASI EKSTRAK BUAH NANAS DAN PEPAYA UNTUK MENINGKATKAN KUALITAS DAGING ITIK PETELUR AFKIR
BUANA SAINS, 2015
[194] Application of bromelain powder produced from pineapple crowns in tenderising beef round cuts
2015
[195] Application of an aqueous two‐phase micellar system to extract bromelain from pineapple (Ananas comosus) peel waste and analysis of bromelain stability in …
2015
[196] PEMANFAATAN BERBAGAI EKSTRAK BUAH LOKAL SEBAGAI ALTERNATIF ACIDULANT ALAMI DALAM UPAYA PENINGKATAN KUALITAS TAHU …
2014
[197] PROCESSING OF PINEAPPLE FOR DEVELOPMENT OF FERMENTED BEVERAGE AND ANIMAL FEED BLOCK FROM ITS WASTE
Thesis, 2014
[198] PEMANFAATAN BERBAGAI EKSTRAK BUAH LOKAL SEBAGAI ALTERNATIF ACIDULANT ALAMI DALAM UPAYA PENINGKATAN KUALITAS TAHU SUSU
2014
[199] パイナップル果汁への浸漬時間が日本短角種牛肉の理化学特性に及ぼす影響
Nihon Chikusan Gakkaiho, 2014
[200] Antibacterial effects of natural tenderizing enzymes on different strains of Escherichia coli O157: H7 and Listeria monocytogenes on beef
Meat science, Elsevier, 2014
[201] Efficacy of reverse micellar extracted fruit bromelain in meat tenderization
Journal of Food Science and Technology, 2014
[202] Bromelain: an overview of industrial application and purification strategies
Applied microbiology and biotechnology, 2014
[203] Analysis of the tenderisation of jumbo squid ( Dosidicus gigas) meat by ultrasonic treatment using response surface methodology
Food chemistry, Elsevier, 2014
[204] Glycyl endopeptidase from papaya latex: Partial purification and use for production of fish gelatin hydrolysate
Food chemistry, Elsevier, 2014
[205] Impact of Seasoning and Bromelain on Sensory Attributes of Beef Steaks
2014
[206] QUANTITY AND QUALITY OF BROMELAIN IN SOME INDONESIAN PINEAPPLE FRUITS
International Journal of Applied Biology and Pharmaceutical Technology [IJABPT], 2013
[207] 淘汰蛋鸡肌肉复合嫩化技术的研究
食品工业科技, 2013
[208] 外源酶在肉品加工中的应用研究进展
食品科学, 2013
[209] Effects of natural plant tenderizers on proteolysis and texture of dry sausages produced with wild boar meat addition
African Journal of Biotechnology, 2013
[210] Physicochemical properties and tenderness of meat samples using proteolytic extract from Calotropis procera latex
Food chemistry, 2013
[211] Bactericidal effects of natural tenderizing enzymes on Escherichia coli and Listeria monocytogenes
Journal of Food Research, 2013
[212] Quantity and quality of bromelain in some Indonesian pineapple fruits.
International Journal of Applied Biology and Pharmaceutical Technology, 2013
[213] 小麦纤维及复合乳化剂对花生酱稳定性的影响
2013
[214] Study on the compound tenderizing technology for rejected layer
2013
[215] 小麦纤维及复合乳化剂对花生. 稳定性的影响
2013
[216] Bactericidal effects of natural tenderizing enzymes on Escherichia coli and Listeria monocytogenes.
2013
[217] Pineapple wastes: A potential source for bromelain extraction
Food and Bioproducts Processing, Elsevier, 2012
[218] Biochemical and microstructural characteristics of meat samples treated with different plant proteases
African Journal of Biotechnology, 2012
[219] Extraction and Partial Purification of Bromelain from Fruit and Crown of Pineapple (Ananas comosus) and It's Application as a Meat Tenderizer
[220] vUukul ls fd. ou is; dk çlaL dj. k rFkk “ks'k cps gq, O; FkZ inkFkksZ ls i'kq& vkgkj ds CykWd dk fodkl
OFF BEVERAGE
[221] Tenderization Efficiency of Cucumis Extract (Cucumis Trigonus Rox-b) Compared with Papain enzyme on the Aged Bull Meat by Injection Method Hemn Ghazi …
[222] ВЕСТНИК ВОРОНЕЖСКОГО ГОСУДАРСТВЕННОГО УНИВЕРСИТЕТА. СЕРИЯ: ЭКОНОМИКА И УПРАВЛЕНИЕ
Free SCIRP Newsletters
Copyright © 2006-2025 Scientific Research Publishing Inc. All Rights Reserved.
Top