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THE EFFECT OF VARIETY AND MATURITY ON THE PROTEOLYTIC ENZYME CONTENT OF FIGS

✍ Scribed by JOHN R. WHITAKER

Book ID
108795388
Publisher
Institute of Food Technologists
Year
1958
Tongue
English
Weight
471 KB
Volume
23
Category
Article
ISSN
0022-1147

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The effect of proteolytic enzyme preparations such as Proteopol PB (bacterial origin), ficin, and pancreatin on the thermostability of egg-white proteins during pasteurization was investigated. Proteolytic activities of each enzyme were measured at three different doses which were calculated by the