Zobrazeno 1 - 4
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pro vyhledávání: '"Seah Xin Hui A"'
Autor:
Sridharan, Srinath, Seah Xin Hui, Alicia, Venkataraman, Narayan, Sivanath Tirukonda, Prasanna, Pratab Jeyaratnam, Ram, John, Sindhu, Suresh Babu, Saraswathy, Liew, Perry, Francis, Joe, Koh Tzan, Tsai, Kang Min, Wong, Min Liong, Goh, Liew Jin Yee, Charlene
Publikováno v:
In European Journal of Radiology December 2024 181
Publikováno v:
Food New Zealand. Jun/Jul2020, Vol. 20 Issue 3, p19-21. 3p.
Autor:
James D. Morton, Feng Ming Chian, Michael J. Boland, Ramandeep Kaur, Lovedeep Kaur, Seah Xin Hui
Publikováno v:
Food Science of Animal Resources
Meat proteolytic systems play a crucial role in meat tenderisation. Understanding the effects of processing technologies and post-mortem storage conditions on these systems is important due to their crucial role in determining the quality characteris
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6dff87493e0c30e4f818a80b6000810c
https://pubmed.ncbi.nlm.nih.gov/34291209
https://pubmed.ncbi.nlm.nih.gov/34291209
Publikováno v:
Food Science of Animal Resources
It is believed that two main proteolytic systems are involved in the tenderization of meat: the cathepsins and the calpains. Many researchers consider the calpain system to be the major contributor to meat tenderness during post-mortem storage. Howev
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f562df828265bbc9f38a36126f55c0fe
https://pubmed.ncbi.nlm.nih.gov/32426720
https://pubmed.ncbi.nlm.nih.gov/32426720