Gallego, M.; Grau Meló, R.; Talens Oliag, P. (2023). Behaviour of texture-modified meats using proteolytic enzymes during gastrointestinal digestion simulating elderly alterations. Meat Science. 206. https://doi.org/10.1016/j.meatsci.2023.109341
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/205298
Title: | Behaviour of texture-modified meats using proteolytic enzymes during gastrointestinal digestion simulating elderly alterations | |
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[EN] This study aimed to apply different proteolytic enzymes (bromelain, papain, and flavourzyme) to develop texture-modified meats suitable for people with chewing or swallowing problems. The samples were categorised at ...[+]
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Copyrigths: | Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) | |
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Publisher version: | https://doi.org/10.1016/j.meatsci.2023.109341 | |
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M.G. gratefully thanks the Postdoctoral grant (PAID-10-19) from the Universitat Politecnica de Valencia. Authors acknowledge Vicerrectorado de Investigacion de la Universitat Politecnica de Valencia (PAID-11-22) for the ...[+]
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