Effects of Ultrasound on Microstructure and Enzyme Penetration in Beef Longissimus lumborum Muscle

Improvement of meat tenderness by simultaneous application of high-intensity ultrasonic radiation and papain treatment

(2017) Sorour Barekat et al.   Innovative Food Science & Emerging Technologies

A review on enzyme and ultrasound: A controversial but fruitful relationship

(2015) M.M. Delgado-Povedano et al.   ANALYTICA CHIMICA ACTA

Exogenous Proteases for Meat Tenderization

(2013) Alaa A. Bekhit et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

The effect of ultrasonic salting on protein and water–protein interactions in meat

(2013) C.K. McDonnell et al.   FOOD CHEMISTRY

Influence of high intensity ultrasound application on mass transport, microstructure and textural properties of pork meat (Longissimus dorsi) brined at different NaCl concentrations

(2013) César Ozuna et al.   JOURNAL OF FOOD ENGINEERING

Effect of ultrasound on the activity and conformation of α-amylase, papain and pepsin

(2013) Zhi-Long Yu et al.   ULTRASONICS SONOCHEMISTRY

Characterisation of commercial papain, bromelain, actinidin and zingibain protease preparations and their activities toward meat proteins

(2012) Minh Ha et al.   FOOD CHEMISTRY

Applications of ultrasound in analysis, processing and quality control of food: A review

(2012) T.S. Awad et al.   FOOD RESEARCH INTERNATIONAL

Influence of ultrasound to the activity of tyrosinase

(2012) Zhi-Long Yu et al.   ULTRASONICS SONOCHEMISTRY

Application of exogenous enzymes to beef muscle of high and low-connective tissue

(2010) G.A. Sullivan et al.   MEAT SCIENCE

Effects of Characteristics Changes of Collagen on Meat Physicochemical Properties of Beef Semitendinosus Muscle during Ultrasonic Processing

(2009) Hai-Jun Chang et al.   Food and Bioprocess Technology

Milk clotting and proteolytic activity of an enzyme preparation from Bromelia hieronymi fruits

(2009) Mariela A. Bruno et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Application of an ultrasonic assisted curing technique for improving the diffusion of sodium chloride in porcine meat

(2008) I. Siró et al.   JOURNAL OF FOOD ENGINEERING

Effect of ultrasound treatment on water holding properties and microstructure of beef (m. semimembranosus) during ageing

(2007) Joanna Stadnik et al.   LWT-FOOD SCIENCE AND TECHNOLOGY