Effects of bromelain on the quality of smoked salted duck-Reference-Cited by-同舟云学术

Effects of bromelain on the quality of smoked salted duck

Published:2021-06-24 Issue:8 Volume:9 Page:4473-4483
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci. Nutr.

Author:

Ye Ziqing¹,Zhang Jian¹,Lorenzo José M.²³,Zhang Mutian⁴,Zhang Wangang¹

Affiliation:

1. Key Lab of Meat Processing and Quality Control Ministry of Education Jiangsu Collaborative Innovation Center of Meat Processing and Quality Control College of Food Science and Technology Nanjing Agricultural University Nanjing China

2. Centro Tecnológico de la Carne de Galicia Ourense Spain

3. Área de Tecnología de los Alimentos Facultad de Ciencias de Ourense Universidad de Vigo Ourense Spain

4. Nanjing Cherry Duck Industry Company Nanjing China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2422

Reference61 articles.

1. Evaluation of the antioxidant and antimicrobial activities of aorcine liver protein hydrolysates obtained using alcalase, bromelain, and papain;Borrajo P.;Applied Sciences‐Basel,2020

2. Possibilities for developing texture-modified beef steaks suitable for older consumers using fruit-derived proteolytic enzymes

3. Integral Valorization of Pineapple (Ananas comosus L.) By-Products through a Green Chemistry Approach towards Added Value Ingredients

4. Efficacy of reverse micellar extracted fruit bromelain in meat tenderization;Chaurasiya R. S.;Journal of Food Science and Technology‐Mysore,2015

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