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1 tenderizing enzymes
Пищевая промышленность: ферменты тендеризации -
2 tenderizing enzymes
Англо-русский словарь по пищевой промышленности > tenderizing enzymes
См. также в других словарях:
Tenderizing — In cooking, tenderizing is a process to break down collagens in meat to make it more palatable for consumption. There are three basic forms: *Mechanical tenderization, such as pounding. *The tenderization that occurs through cooking, such as… … Wikipedia
Bromelain — can refer to one of two protease enzymes extracted from the plant family Bromeliaceae, or it can refer to a combination of those enzymes along with other compounds produced in an extract.ComponentsBromelain is a mixture of sulfur containing… … Wikipedia
baking — Process of cooking by dry heat, especially in an oven. Baked products include bread, cookies, pies, and pastries. Ingredients used in baking include flour, water, leavening agents (baker s yeast, baking soda, baking powder), shortening (fats,… … Universalium
Beef — For other uses, see Beef (disambiguation). An uncooked rib roast … Wikipedia
Lemon — This article is about the fruit. For other uses, see Lemon (disambiguation). Lemon Scientific classification … Wikipedia
Papaya — Taxobox name = Papaya image caption = Papaya tree and fruit, from Koehler s Medicinal Plants (1887) regnum = Plantae unranked divisio = Angiosperms unranked classis = Eudicots unranked ordo = Rosids ordo = Brassicales familia = Caricaceae genus … Wikipedia