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Unformatted text preview: meat and fish Meat tenderization, chill-proofing of beer, Production of protein hydrolysates, texture, dough rheology papain Pineapple rennet Cheesed making Lipases trigylcerides ⇒ free fatty acids, mono and diacylglycerides Stomach and pancreas tissue, microbial Flavor development Lipoxygenases Unsaturated FA’s ⇒ free radicals Plant material , rancidity Free radicals “bleach dough to improve dough rheology Polyphenol oxidase Enzymatic browning Glucose oxidase Glucose ⇒ gluconic acid microbial Prevent Maillard browning in dried eggs...
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This note was uploaded on 10/01/2009 for the course 400 103 taught by Professor Montville during the Fall '08 term at Rutgers.
- Fall '08