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- Dornenburg, H.; Knorr, D.
- Food biotechnology 1996 v.10 no.1 pp. 75-92
- flavor compounds; phenolic compounds; cell culture; tissue culture; biosynthesis; enzyme activity; chemical composition
- ... Plant cell and tissue cultures have been shown to produce a wide range of flavors characteristic of their plant origin. The potential of plant tissue cultures for producing food flavors has been reviewed by Dziezak (1986) and Sahai (1994). Plant-derived flavors, such as vanilla and cocoa, are secondary metabolites which have been proposed as possible targets for industrial use of plant cell cultur ...
- Artigas, G.; Sarraga, C.; Garcia-Regueiro, J.A.
- Food biotechnology 1996 v.10 no.1 pp. 41-54
- pork; meat production; food industry; myocardium; food biotechnology; cathepsins; food additives; enzyme activity
- ... The use of enzymes in the food industry allows the improvement of the manufacture and quality of the products. To date, enzymes have not been widely used in the meat industry. To permit a further study of the role and application of cathepsins, a purification process of cathepsins B, D and L from porcine cardiac muscle has been developed. The protocol applied was: extraction of enzyme from porcine ...