tenderizing enzymes
1Tenderizing — 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… …
2Bromelain — 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… …
3baking — 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,… …
4Beef — For other uses, see Beef (disambiguation). An uncooked rib roast …
5Lemon — This article is about the fruit. For other uses, see Lemon (disambiguation). Lemon Scientific classification …
6Papaya — 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 …
