[1]
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Effect of feeding pineapple waste on growth performance, texture quality and flesh colour of nile tilapia (Oreochromis niloticus) fingerlings
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Saudi journal of …,
2022 |
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[2]
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Marination with citric acid, lemon, and grapefruit affects the sensory, textural, and microstructure characteristics of poultry meat
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British Poultry Science,
2022 |
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[3]
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Microbial biotechnology approaches for conversion of pineapple waste in to emerging source of healthy food for sustainable environment
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International Journal of …,
2022 |
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[4]
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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
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Journal of Food …,
2022 |
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[5]
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Combination effect of papaya extract and high pressure processing on Salmonella inactivation on raw chicken breast meat and meat quality assessment
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Food Control,
2022 |
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[6]
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Cephalopods as Challenging and Promising Blue Foods: Structure, Taste, and Culinary Highlights and Applications
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Foods,
2022 |
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[7]
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Heterologous Expression and Catalytic Properties of Codon-Optimized Small-Sized Bromelain from MD2 Pineapple
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Molecules,
2022 |
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[8]
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Effects of different concentrations of pineapple core extract and maceration process on free-range chicken meat quality
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Italian Journal of Food Science,
2022 |
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[9]
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Analysis of the impact of exogenous preparations of cysteine proteases on tenderness of beef muscles Semimembranosus and Longissimus thoracis et lumborum
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Livestock Science,
2022 |
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[10]
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Improving deer meat palatability by treatment with ginger and fermented foods: A deer meat heating study
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Kondo, R Ueta, K Nagao - International Journal of Gastronomy …,
2022 |
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[11]
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Improving the Structural Changes, Electrophoretic Pattern, and Quality Attributes of Spent Hen Meat Patties by Using Kiwi and Pineapple Extracts
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Naeem, AG Abdelrahman, K Imre, A Morar… - Foods,
2022 |
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[12]
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Protease activities of extracts from kiwi of various colors and their use as a tenderizer in cured pork loins
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Journal of Food Processing and Preservation,
2022 |
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[13]
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Enzymes in Meat, Fish, and Poultry Product Processing and Preservation-II
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Novel Food Grade …,
2022 |
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[14]
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Hydrolysis kinetics and electrophoresis pattern of the impact of the kiwi fruit actinidine on different proteins of Rainbow Trout meat
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Journal of Food …,
2022 |
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[15]
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Bromelain enzyme extraction from pineapple waste and its application as meat tenderizer
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AIP Conference …,
2022 |
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[16]
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Decontamination of chicken meat using dielectric barrier discharge cold plasma technology: The effect on microbial quality, physicochemical properties …
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Naeem, EMSM Ebaid, KHM Khalel, K Imre… - LWT,
2022 |
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[17]
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Structural Changes, Electrophoretic Pattern, and Quality Attributes of Camel Meat Treated with Fresh Ginger Extract and Papain Powder
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Naeem, MM Talaat, K Imre, A Morar… - Foods,
2022 |
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[18]
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Karakteristik Fisikokimia dan Organoleptik Daging Itik Petelur Afkir Yang Dilumuri Bubuk Daun Nangka (Artocarpus heterophyllus)
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Wahana Peternakan,
2022 |
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[19]
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The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance
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Frontiers in …,
2022 |
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[20]
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FORMULASI TEPUNG KULIT NANAS (Ananas comosus L.) DENGAN TEPUNG DAUN KELOR (Moringa oleifera) PADA PEMBUATAN TEPUNG TENDER MEAT
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2022 |
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[21]
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Gastrophysical and chemical characterization of structural changes in cooked squid mantle
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Journal of Food …,
2021 |
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[22]
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Investigation of in-vitro digestive behavior of beef and poultry which are tenderized by enzymatic and acidic marination
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2021 |
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[23]
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Marinating beefsteak with soy sauce and broccoli (Brassica oleracea var. italica) juice and its effects on physicochemical and qualitative characteristics of meat during …
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Journal of Food …,
2021 |
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[24]
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Effect of Proteolytic Enzymes (Bromelain and Papain) on Sensory and Chemical Quality of Sukuti (an Indigenous Dried Meat Product of Nepal)
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Himalayan Journal of Science and …,
2021 |
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[25]
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Culinary preparation and processing of meat with wooden breast myopathy
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… Series: Earth and …,
2021 |
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[26]
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Removal of heavy metals from green mussels (Perna viridis) using pineapple (Ananas comosus) solution as a source of citric acid
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… Series: Earth and …,
2021 |
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[27]
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Thermal Inactivation of Cysteine Proteases: The Key Stages
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Biophysics,
2021 |
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[28]
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Physicochemical properties and tenderness analysis of bovine meat using proteolytic enzymes extracted from pineapple (Ananas comosus) and jackfruit (Artocarpus …
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Journal of Food …,
2021 |
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[29]
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Novel biotechnological formulations of cysteine proteases, immobilized on chitosan. Structure, stability and activity
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2021 |
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[30]
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Value‐added Products from Fruit and Vegetable Wastes: A Review
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CLEAN–Soil, Air, Water,
2021 |
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[31]
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Meat tenderization mechanism and the impact of plant exogenous proteases: A review
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Arabian Journal of Chemistry,
2021 |
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[32]
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Effect of different cooking methods of rabbit meat on topographical changes, physicochemical characteristics, fatty acids profile, microbial quality and sensory …
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2021 |
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[33]
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Selected industrial enzymes
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2021 |
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[34]
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Molluscan Shellfish
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2021 |
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[35]
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PENGOLAHAN DAGING DAN TELUR ITIK AFKIR GUNA MENINGKATKAN KETERAMPILAN KELUARGA KELURAHAN BOJONGKERTA BOGOR SELATAN
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2021 |
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[36]
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브로멜라인이 캡슐화 된 W/O/W 이중 에멀젼을 적용한 삼치 연화 및 품질 평가
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2021 |
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[37]
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ТЕРМИЧЕСКАЯ ИНАКТИВАЦИЯ ЦИСТЕИНОВЫХ ПРОТЕАЗ:«КЛЮЧЕВЫЕ СТАДИИ»
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2021 |
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[38]
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Effect of high pressure processing combined with lactic acid bacteria on the microbial counts and physicochemical properties of uncooked beef patties during …
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2021 |
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[39]
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Meat Tenderization through Plant Proteases-A Mini Review
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International Journal of Biosciences and Biotechnology,
2021 |
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[40]
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Effects of Adding Moringa oleifera Leaves Powder on the Nutritional Properties, Lipid Oxidation and Microbial Growth in Ground Beef during Cold Storage
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2021 |
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[41]
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Effects of lemon and kiwi juice in reduction of some pathogens contaminating chicken breast meat
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2021 |
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[42]
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Physicochemical characteristics and textural parameters of restructured pork steaks hydrolysed with bromelain
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2021 |
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[43]
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Effect of apple peel extract and zein coating enriched with ginger essential oil on the shelf life of chicken thigh meat
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2021 |
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[44]
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Hydrolysis of fish waste using fruit wastes of Ananas comosus and Carica papaya for the formulation of liquid fertilizers
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2021 |
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[45]
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Kandungan Protein, Lemak dan Air Daging Bagian Brisket Sapi Brahman Cross yang Direndam dengan Ekstrak Nanas (Ananas comosus L. Merr)
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Jurnal Peternakan Mahaputra,
2021 |
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[46]
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Nephroprotective role of bromelain against oxidative injury induced by aluminium in rats
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2020 |
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[47]
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Optimization of the effect of pineapple by-products enhanced in bromelain by hydrostatic pressure on the texture and overall quality of silverside beef cut
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2020 |
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[48]
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The combined effect of asparagus juice and balsamic vinegar on the tenderness, physicochemical and structural attributes of beefsteak
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2020 |
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[49]
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Применение протеаз в мясной индустрии: обзор
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2020 |
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[50]
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Optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer from Manihot esculenta roots
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2020 |
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[51]
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The mechanistic effect of bromelain and papain on tenderization in jumbo squid (Dosidicus gigas) muscle
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2020 |
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[52]
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A REVIEW: APPLICATION OF BROMELAIN ENZYMES IN ANIMAL FOOD PRODUCTS
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2020 |
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[53]
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USING PLANT PROTEASE FROM WILD CANTALOUPE FRUIT (CUCUMIS TRIGONUS ROX-B) AS TENDERIZING AGENT OF AGED BULL MEAT
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2020 |
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[54]
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Determination of the Effect of Some Acidic Solutions on the Tenderness and Quality Properties of Chicken Breast Meat.
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2020 |
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[55]
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Determination of the Effect of Some Acidic Solutions on the Tenderness and Quality Properties of Chicken Breast Meat
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2020 |
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[56]
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Low-cost Recovery of Bromelain Solids from Industrial Pineapple Peel, Pulp, and Core Wastes Using Ethanolic Cashew Leaf Polyphenol
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2020 |
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[57]
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The Applicability of Using a Protease Extracted from Cashew Fruits (Anacardium occidentale), as Possible Meat Tenderizer: An Experimental Design Approach
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2020 |
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[58]
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Effect of Ginger extract, citric Acid and ultrasound on physicochemical properties of Camel meat
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2020 |
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[59]
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EFFECT OF BROMELAIN ENZYME TENDERIZATION ON COLLAGEN OF SPENT CHINESE WHITE DUCK MEAT
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2020 |
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[60]
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Extraction, Characterization, and Application of Agricultural and Food Processing By-Products
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2019 |
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[61]
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Interventions of two-stage thermal sous-vide cooking on the toughness of beef semitendinosus
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2019 |
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[62]
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Optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer from Spondias cytherea roots
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2019 |
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[63]
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Effects of bromelain and double emulsion on the physicochemical properties of pork loin
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2019 |
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[64]
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Overview on: Herbs Use in Treatment of Primary Dysmenorrhea (Menstrual Cramps)
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2019 |
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[65]
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Tenderization Efficiency of Cucumis Extract (Cucumis Trigonus Rox-b) Compared with Papain enzyme on the Aged Bull Meat by Injection Method
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2019 |
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[66]
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Tenderization Efficiency of Cucumis Extract ( Cucumis Trigonus Rox-b) Compared with Papain enzyme on the Aged Bull Meat by Injection Method
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AL-ANBAR JOURNAL OF VETERINARY SCIENCES,
2019 |
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[67]
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Optimization of bromelain isolation from pineapple byproducts by polysaccharide complex formation
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Food Hydrocolloids,
2019 |
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[68]
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Technological and textural properties of spent chicken breast, drumstick and thigh meats as affected by marinating with pineapple fruit juice
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2019 |
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[69]
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Effects of microwave heating on physicochemical properties, microstructure and volatile profiles of yak meat
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2019 |
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[70]
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تأثير المستخلص المائي للعكبر (Propolis) والمستخلص الانزيمي الخام لفاكهة الاناناس في بعض الصفات الفيزيائية والكيميائية والمظهرية للحوم الأغنام العواسية
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2019 |
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[71]
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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
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2019 |
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[72]
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Level Ekstrak Buah Nanas (Ananas Comosus L. Merr) dan Lama Perendaman Terhadap Kualitas Daging Itik Afkir
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2019 |
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[73]
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Pengaruh Jenis Bahan Penggumpal dan Waktu Pemasakan Terhadap Mutu Dali Ni Horbo
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2019 |
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[74]
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Kinetic study of the effect of kiwi fruit actinidin on various proteins of chicken meat
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2019 |
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[75]
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Evaluation and predictive modeling of the effect of chitosan and gamma irradiation on quality of stored chilled chicken meat
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2019 |
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[76]
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Meat tenderisation effect of protease from mango peel crude extract
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2019 |
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[77]
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Pelatihan Pengolahan Limbah Ampas Nanas Sebagai Produk Pengempuk Daging
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2019 |
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[78]
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Effect of Nutrient Enriched Organic Liquid Fertilizers on Growth of Albemonchus esculentus
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2019 |
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[79]
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Level Ekstrak Buah Nanas (Ananas Comosus L. Merr) dan Lama Perendaman Terhadap
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Jurnal Peternakan …,
2019 |
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[80]
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Extraction and identification of endopeptidases in convection dried papaya and pineapple residues: A methodological approach for application to higher …
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2018 |
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[81]
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Tenderisation of Meat by Bromelain Enzyme Extracted from Pineapple Wastes
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2018 |
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[82]
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IMPROVING MEAT TENDERNESS BY USING PROTEASE EXTRACT FROM PADDY OATS (Gnetum gnemon) FRUIT PEEL
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Proceedings of the 9th International Symposium on Machinery and Mechatronics for Agriculture and Biosystems Engineering (ISMAB),
2018 |
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[83]
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Degradation of myofibrillar, sarcoplasmic and connective tissue proteins by plant proteolytic enzymes and their impact on camel meat tenderness
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Journal of Food Science and Technology,
2018 |
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[84]
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Cephalopod gastronomy—a promise for the future
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Frontiers in Communication,
2018 |
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[85]
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Potential Effect of Averrhoa bilimbi (belimbing buluh) Marinades on Tenderizing the Buffalo Meat Compared to Actinidia chinensis (kiwifruit), Citrus limon (lemon) and …
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2018 |
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[86]
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ENZYMATIC PRODUCTION OF FRUCTOOLIGOSACCHARIDES FROM PHYTOENZYMES OF ANANAS COMOSUS WASTE BY USING RESPONSE SURFACE METHODOLOGY: ONE FACTOR
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Journal of Chemical Engineering and Industrial Biotechnology,
2018 |
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[87]
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Blæksprutterne kommer. Spis dem!
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2018 |
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[88]
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Enzymes and Food Industry: A Consolidated Marriage
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Advances in Biotechnology for Food Industry,
2018 |
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[89]
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Extraction and identification of endopeptidases in convection dried papaya and pineapple residues: A methodological approach for application to higher scale
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Waste Management,
2018 |
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[90]
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Effect of Proteolytic Enzymes and Ginger Extract on Tenderization of M. pectoralis profundus from Holstein Steer
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Korean journal for food science of animal resources,
2018 |
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[91]
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Enhancing the bactericidal efficacy of lactic acid against Salmonella typhimurium attached to chicken skin by sodium dodecyl sulphate addition
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LWT,
2018 |
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[92]
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Effect of Tenderization on Histological, Physico-Chemical and Properties of Raw and Cooked Emu Meat Treated with Natural Tenderizers
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2018 |
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[93]
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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
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2018 |
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[94]
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Pengaruh kombinasi ekstrak buah nanas dan pepaya pada konsentrasi yang berbeda terhadap kadar protein dan lemak daging itik petelur afkir
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2018 |
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[95]
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116,000 130M
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2018 |
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[96]
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MOLECULAR AND BIOINFORMATICS CHARACTERIZATION OF FRUIT BROMELAIN FROM ANANAS COMOSUS
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2018 |
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[97]
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Application of plant proteolytic enzymes for tenderization of rabbit meat
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2018 |
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[98]
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ENZYMATIC PRODUCTION OF FRUCTOOLIGOSACCHARIDES FROM PHYTOENZYMES OF ANANAS COMOSUS WASTE BY USING RESPONSE SURFACE …
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2018 |
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[99]
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EFFECTS OF BROMELAIN ENZYMATIC PROTEOLISIS ON SOME RHEOLOGICAL AND TECHNOLOGICAL PROPERTIES OF BEEF
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2017 |
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[100]
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Utilization of Waste from Tropical Fruits
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2017 |
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[101]
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MICROWAVE PASTEURISATION FOR RETENTION OF BROMELAIN AND VITAMIN C IN PINEAPPLE JUICE
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2017 |
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[102]
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Effect of combination of crude enzyme extract of kiwifruit enriched enzyme Actinidin with green tea extract on some physico-chemical and sensory …
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2017 |
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[103]
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Utilization of Waste from
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2017 |
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[104]
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MICROWAVE METHOD-A NOVEL GREEN TECHNIQUE FOR EXTRACTION OF BIOACTIVES FROM THE WASTE OF PINEAPPLE BY OPTIMIZING THE CONDITIONS
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2017 |
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[105]
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Effects of bromelain enzymatic proteolisis on some rheological and technological properties of beef.
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2017 |
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[106]
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Control of microbial growth and lipid oxidation on beef product using an apple peel-based edible coating treatment
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LWT,
2017 |
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[107]
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The Effect of Biduri (Calotropis gigantean) Latex on Meat Quality of Post Laying Hen
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IOP Conference Series: Materials Science and Engineering,
2017 |
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[108]
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Characterization of protein functionality and texture of tumbled squid, octopus and cuttlefish muscles
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Journal of Food Measurement and Characterization,
2017 |
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[109]
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Investigating the Functional Properties of Pineapple Pomace Powder and Its Incorporation in Buffalo Meat Products
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2017 |
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[110]
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Enzymatic hydrolysis of catfish (Pangasius hypophthalmus) by-product: Kinetic analysis of key process parameters and characteristics of the hydrolysates obtained
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Automatika,
2017 |
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[111]
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Effects of Bromelain Tenderisation on Myofibrillar Proteins, Texture and Flavour of Fish Balls Prepared from Golden Pomfret
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Food and Bioprocess Technology,
2017 |
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[112]
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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
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日本畜産学会報,
2017 |
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[113]
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EXTRACTION AND UTILIZATION OF PAPAYA EXTRACT AS MEAT TENDERIZER AND ANTIMICROBIAL ACTIVITY AGAINST Salmonella typhimurium
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2017 |
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[114]
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Microbial, Physicochemical, and Sensory Characteristics of Quality Grade 2 Beef Enhanced by Injection of Pineapple Concentrate and Honey
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Korean journal for food science of animal resources,
2017 |
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[115]
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Optimization of Ultrasonic assisted extraction of bioactive components from different parts of Pineapple Waste
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2017 |
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[116]
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Quality, Microstructure, and Technological Properties of Sheep Meat Marinated in Three Different Ways
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Journal of Food Quality,
2017 |
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[117]
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Japanese quail (Coturnix coturnix japonica) meat: characteristics and value addition
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World's Poultry Science Journal,
2017 |
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[118]
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Pemanfaatan Enzim Bromelin yang Diisolasi dari Bonggol Nanas (Ananas Comosus L) sebagai Pengempuk Daging Sapi (Bos Taurus)
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2017 |
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[119]
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Effect of combination of crude enzyme extract of kiwifruit enriched enzyme Actinidin with green tea extract on some physico-chemical and sensory characteristics of …
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Al-Anbar Journal of Veterinary Sciences,
2017 |
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[120]
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Pengaruh Penambahan Ekstrak Bonggol Nanas (Ananas Comosus) dan Waktu Fermentasi pada Pembuatan Kecap Ikan Tamban (Sardinella Albella)
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2017 |
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[121]
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The electrophoretic patterns of turkey and buffalo meat
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2017 |
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[122]
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Окрехкотяващ ефект на растителни протеази бромелaин и папаин върху биволско месо
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2016 |
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[123]
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InVitro Effects of Papaya (Carica Papaya), Lemon Juice (Citrus Aurantifolia), Vinegar and Yogurt as A Meat Tenderizer
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Journal of Chemical, Biological and Physical Sciences (JCBPS),
2016 |
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[124]
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Enzymes-An Existing and Promising Tool of Food Processing Industry
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Recent Patents on Biotechnology,
2016 |
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[125]
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Plant and bacterial proteases: A key towards improving meat tenderization, a mini review
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Journal of Dynamical Systems and Geometric Theories,
2016 |
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[126]
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In Vitro Effects of Papaya (Carica Papaya), Lemon Juice(Citrus Aurantifolia), Vinegar and Yogurt as A Meat Tenderizer
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Journal of Chemical, Biological and Physical Sciences,
2016 |
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[127]
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Bromelain: From Production to Commercialisation
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Journal of the Science of Food and Agriculture,
2016 |
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[128]
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Оценка и определяне на селеновия дефицит в хранителната верига на овце и крави отглеждани в ендемични планински региони на Средните Родопи
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2016 |
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[129]
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Comparative analysis on the distribution of protease activities among fruits and vegetable resources
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Food Chemistry,
2016 |
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[130]
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Effect of bromelain and papain enzymes addition on physicochemical and textural properties of squid (Loligo vulgaris)
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Journal of Food Measurement and Characterization,
2016 |
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[131]
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Development of Tenderized Fermented Squid Product in the Form of Spread and Pieces Using Kiwifruit Protease
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2016 |
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[132]
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Tenderisation of meat using bromelain from pineapple extract
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2016 |
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[133]
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Enzymes in meat processing
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2015 |
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[134]
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Softening of Jumbo Squid Dosidicus gigas via Enzyme Injection
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2015 |
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[135]
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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
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Biotechnology progress,
2015 |
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[136]
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PEMANFAATAN KOMBINASI EKSTRAK BUAH NANAS DAN PEPAYA UNTUK MENINGKATKAN KUALITAS DAGING ITIK PETELUR AFKIR
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BUANA SAINS,
2015 |
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[137]
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Application of bromelain powder produced from pineapple crowns in tenderising beef round cuts
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2015 |
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[138]
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Application of an aqueous two‐phase micellar system to extract bromelain from pineapple (Ananas comosus) peel waste and analysis of bromelain stability in …
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2015 |
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[139]
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PEMANFAATAN BERBAGAI EKSTRAK BUAH LOKAL SEBAGAI ALTERNATIF ACIDULANT ALAMI DALAM UPAYA PENINGKATAN KUALITAS TAHU …
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2014 |
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