Optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer fromSpondias cytherearoots-Reference-Cited by-同舟云学术

Optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer fromSpondias cytherearoots

Published:2019-10-08 Issue:11 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Ahmad Mohammad Norazmi¹^ORCID,Mat Noh Nor Aini¹,Abdullah Erna Normaya¹,Yarmo Mohd Ambar²,Mat Piah Mohd Bijarimi³,Ku Bulat Ku Halim⁴

Affiliation:

1. Experimental and Theoretical Research Laboratory Department of Chemistry Kulliyyah of Science, International Islamic University Malaysia Kuantan Malaysia

2. School of Chemical Sciences and Food Technology Faculty of Science and Technology Universiti Kebangsaan Malaysia Bangi Malaysia

3. Faculty of Chemical & Natural Resources Engineering Universiti Malaysia Pahang Kuantan Malaysia

4. Department of Chemistry, Faculty of Science University Malaysia Terengganu Kuala Terengganu Malaysia

Funder

Ministry of Higher Education, Malaysia

International Islamic University Malaysia

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14192

Reference50 articles.

1. Optimization of Protease Extraction from Horse Mango (Mangifera foetidaLour) Kernels by a Response Surface Methodology

2. Optimization of Processing Parameters for Extraction of Amylase Enzyme from Dragon (Hylocereus polyrhizus) Peel Using Response Surface Methodology

3. Optimisation of serine protease extraction from mango peel (Mangifera Indica Cv. Chokanan)

4. ANOVA output. (n.d.). Retrieved fromhttps://www.statease.com/docs/v11/contents/analysis/anova-output.html

5. Binding of α-Actinin to Titin: Implications for Z-Disk Assembly

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