Artificial meat tenderization using plant cysteine proteases-Reference-Cited by-同舟云学术

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Artificial meat tenderization using plant cysteine proteases

Published:2021-04 Issue: Volume:38 Page:177-188
ISSN:2214-7993
Container-title:Current Opinion in Food Science
language:en
Short-container-title:Current Opinion in Food Science

Author:

Gagaoua Mohammed,Dib Amira Leila,Lakhdara Nedjoua,Lamri Melisa,Botineştean Cristina^ORCID,Lorenzo José M^ORCID

Funder

Axencia Galega de Innovación

CYTED Ciencia y Tecnología para el Desarrollo

H2020 Marie Skłodowska-Curie Actions

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference57 articles.

1. Seasonality effects on consumers’ preferences over quality attributes of different beef products;Ardeshiri;Meat Sci,2019

2. Assessment of cattle inter-individual cluster variability: the potential of continuum data from the farm-to-fork for ultimate beef tenderness management;Gagaoua;J Sci Food Agric,2019

3. Molecular signatures of beef tenderness: underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studies;Gagaoua;Meat Sci,2021

4. Applied and emerging methods for meat tenderization: a comparative perspective;Bhat;Compr Rev Food Sci Food Saf,2018

5. Application of pulsed electric fields in meat and fish processing industries: an overview;Gómez;Food Res Int,2019

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2. Support Enzyme Loading Influences the Effect of Aldehyde Dextran Modification on the Specificity of Immobilized Ficin for Large Proteins;Molecules;2024-08-02

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