1 |
Kim IS, Jang AR, Jin SK, Lee MH, Jo CR. 2008. Effect of marination with mixed salt and kiwi juice and cooking methods on the quality of pork loin-based processed meat product. J Korean Soc Food Sci Nutr 37(2):217-222
과학기술학회마을
DOI
ScienceOn
|
2 |
Park BH, Park WK. 1994. A study on the manufacturing of fig conserves for beef tenderizing. J Korean Soc Food Sci Nutr 23(6):1027-1031
|
3 |
Yang CY. 2006. Physicochemical properties of chicken jerky with pear, pineapple and kiwi extracts. Korean J Culinary Res 12(3):237-250
|
4 |
Yoon JE. 1977. Studies on the aging of bovine muscle at adding the proteolytic enzyme VII. Studies on the histological observation of bovine muscle treated with papain. Korean J Food Sci Technol 9(4):271-276
|
5 |
Lee JH, Park YH. 2002. Effect of sarcodon aspratus on the physical and sensory properties of cooked chicken. J applied tourism food & beverage management and research 13(1): 43-54
|
6 |
Suh HJ, Lee H, Cho HY, Yang HC. 1992. Purification and characterization of bromelain isolated from pineapple. J Korean Agric Chem Soc 35(4):300-307
|
7 |
Park KH, Kim ZU, Shin JD, Noh BS. 1979. Thermal inactivation of crude papain and papaya peroxidase. Korean J Food Sci Technol 11(3):171-175
|
8 |
Rho JH, Park YK, Kim YB, Seong KS. 2001. Development of meat tenderizer using domestic fruits. Korea Food Research Institute. Seongnam. Korea. pp 84-114
|
9 |
Shin MH, Yoon YY, Kim GN, Kil JE, Park IS. 1994. Properties of acid phosphatase from pear. Korean J Food Sci Technol 3(1):29-33
|
10 |
Suh HJ, Chung SH, Choi YM, Cho WD. 1998. Protease activities in tenderizing effect of vegetables used as cooking material. Korean J Food Sci Technol 30(4):883-887
|
11 |
Kim BJ. 1989. Purification and characterization of kiwifruit protease. Korean J Food Sci Technol 21(4):569-574
|
12 |
Moon JH, Ryu HS, Lee KH. 1991. Effect of garlic on the digestion of beef protein during storage. J Korean Soc Food Nutr 20(5):447-454
|
13 |
Park BH, Kim YO, Kee HJ, Cho YJ, Choi HK. 1999. The effect of fig conserve additive on the physicochemical characteristics of beef obtained from various breeds. J Korean Soc Food Sci Nutr 28(3):511-519
|
14 |
Kim MH, Rho JH, Song HN. 2010. Stability and optimization of crude protease extracted from korean kiwifruits. Korean J Food Sci Technol 42 : article in press
|
15 |
Liener IE. 1974 The sulfhydryl protease. In Food related Enzymes, ed. J. R. Whitaker. Advances in chemistry series 136, America Chemistry Society. Washington, D.C. pp 202-219
|
16 |
Kim JP, Suh JS, Kim JS. 1986. Isolation and purification of ficin from fig latex. Korean J Food Sci Technol 18(4):270-277
|
17 |
Kim JS, Kim JP. 1987. Studies on the digestion of beef by ficin treatment. J Korean Agric Chem Soc 30(3):210-218
|
18 |
Dransfield E, Etherrington D. 1981. Enzymes and food processing. Elsevier Applied Science Pub, London. pp 177-181
|
19 |
Elkhalifa EA, Marriott NG. 1990. Comparison of the effects of achromobacter iophagus and splenic pulp on collagen of restructured beef. J Muscle Foods 1(2):115-128
DOI
|
20 |
Kang CK, Rice EE. 1970 Degradation of various meat fraction by tenderizing enzymes. J. Food Sci 35(5):563-567
DOI
|
21 |
Kim EM, Choe IS, Hwang SG. 2003. Effects of singular manner or mixed type treatment of proteases isolated from pear, pineapple and kiwifruit on actomyosin degradation. Korean J Food Sci Ani Resour 23(3):193-199
과학기술학회마을
|
22 |
Whitaker JR. 1974. Food related enzymes. Advances in Chemistry Series 136. In: The sulfhydryl proteases. Liener IE(ed). American Chemistry Society. Washington, D.C .pp 202-219
|
23 |
Caygill JC. 1979. Sulphydryl plant proteases. Enzyme Microbiology and Technolog 1(4):233-242
DOI
ScienceOn
|
24 |
Cho HY, Jeong SH, Cho NS. 2004. Effect of neungi(sarcodon aspratus) mushroom and its protease addition on the meat tenderizing. Mokchae Konghak 32(5):39-44
|
25 |
Choi C, Son GM, Cho YJ, Chun SS, Lim SI, Seok YR. 1992. Purification and characteristics of bromelain from korean pineapple. J Agric Food Chem 35(1):23-29
|
26 |
Chung BS, Lee YH. 1987. Influence of spices on histological characteristic of beef. J Korean Soc Food Nutr 16(3):11-20
|
27 |
Bai YH, Rho JH. 2000. Application of proteolytic enzymes in fruits for meat tenderization. Korean J Soc Food Sci 16(4): 367-371
|
28 |
Yoon S, Choi HJ, Lee JS. 1991. Modification of functional properties of casein by kiwifruit protease. Korean J Soc Food Sci 7(4):93-101
|
29 |
Youn JE, Yang R. 1974. Studies on the aging of beef at adding the proteolytic enzyme(-IV. Studies on the tenderness effect of beef by papain treatment). Korean J Food Sci Technol 6(3):163-168
|