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1. [Influence of proles vegetable enzymes on meat].

Author

Baruffaldi R, Colombo AJ, Fontinele EM, Ramos OH, Bauch T, Waszyk AH, and Schuch R

Subjects
Enzyme Activation, Freeze Drying, Solubility, Vegetables, Food Additives analysis, Food Preservation methods, Food-Processing Industry, Meat, Peptide Hydrolases pharmacology
Abstract

Studies on the enzymatic digestion of food proteins are being carried out "in vitro" in order to prepare protein hydrolysates to be added to specific diet. The digested product is lyophilized to preserve its solubility characteristics.

Published
1975

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