Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Protepsin"'
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 4, Pp 76-81 (2022)
"Protepsin" is an enzyme preparation of animal nature containing a complex of acid proteinases, intended for use in the meat industry for processing meat raw materials. The enzyme composition of the preparation is balanced according to the degree of
Externí odkaz:
https://doaj.org/article/f39a831484c54a80b2afa9c7920dd627
Autor:
Y. M. UZAKOV, A. N. YESSENGAZIYEVA, L. A. KAIMBAYEVA, I. M. CHERNUKHA, M. A-A. KALDARBEKOVA, M. O. KOZHAHIEVA
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 2, Pp 97-101 (2022)
The growing consumer demand for functional products stimulates the development of meat products. For the production of meat products with improved organoleptic indicators, it is necessary to introduce such measures as the use of raw materials with im
Externí odkaz:
https://doaj.org/article/633ab3aa9b074e569ddf21d06d36d889
Publikováno v:
Anais da Academia Brasileira de Ciências, Vol 92, Iss 1 (2020)
Abstract The paper deals with the possibility of processing category 2 animal byproducts with a ferment preparation. We chose collagen-rich cattle lips and ears as the category 2 byproducts for our study. The selected samples were processed in the fo
Externí odkaz:
https://doaj.org/article/abda3ac1d2ac4e60928f0915154641de
Autor:
Aleksandr Lukin
Publikováno v:
Food Science and Technology, Issue: ahead, Published: 28 NOV 2019
Food Science and Technology
Food Science and Technology, Volume: 40 Supplement 1, Pages: 287-292, Published: 28 NOV 2019
Food Science and Technology v.40 suppl.1 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology
Food Science and Technology, Volume: 40 Supplement 1, Pages: 287-292, Published: 28 NOV 2019
Food Science and Technology v.40 suppl.1 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Protepsin belongs to the class of acid proteinases, containing carboxyl groups in the active center. The preparation cleaves peptide bonds formed by aromatic amino acids (tyrosine, phenylalanine), and does not hydrolize esters and amides. Along with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c2faf8f78d250b1ba911c8b872e6c2b8
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005028106&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005028106&lng=en&tlng=en
Akademický článek
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Akademický článek
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Publikováno v:
Научный журнал НИУ ИТМО. Серия «Процессы и аппараты пищевых производств».
В статье исследована возможность применения ферментных препаратов в технологии мясных продуктов. Установлены технологические парамет
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2806::02ba5ccb33565442869c9270313e08d1
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