USE OF COLLAGENASE IN TECHNOLOGY GERODIETETIC PRODUCTS
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Date
2014-03
Authors
Peshuk, L.
Halenko, O.
Budnyk, N. V.
Будник, Ніна Василівна
Journal Title
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Volume Title
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Abstract
Description
The topicality of the work is to justify the choice of low-grade meat raw material as a matrix for
tying together calcium ions. A safe, effective and affordable in Ukraine enzyme preparation is chosen from
literature sources in order to increase the number of functional groups in the raw material.
Journal of Food and Packaging Science, Technique and Technologies. Plovdiv, Bulgaria: University of Food Technologies, 2014. Year II. №3. P.8–12.
Keywords
Meat, gerodietetic, tripe, proteolysis enzyme, collagenase.