Symposium on microbial changes in foods. Application of microbial proteases to soybean and other materials to improve acceptability, especially through the formation of plastein.
D001230:Aspergillus / Q000201:enzymology; D001412:Bacillus subtilis / Q000201:enzymology; D001419:Bacteria / Q000201:enzymology*; D001487:Basidiomycota / Q000201:enzymology; D002918:Chymotrypsin / Q000378:metabolism; D005069:Evaluation Studies as Topic; D005516:Food Microbiology; D005658:Fungi / Q000201:enzymology*; D006863:Hydrogen-Ion Concentration; D006868:Hydrolysis; D009812:Odorants; D010206:Papain / Q000378:metabolism; D010434:Pepsin A / Q000378:metabolism; D010447:Peptide Hydrolases / Q000378:metabolism*; D010940:Plant Proteins / Q000378:metabolism*; D014176:Protein Biosynthesis; D012997:Solvents; D013025:Glycine max; D013302:Streptomyces / Q000201:enzymology; D013649:Taste; D013696:Temperature; D013997:Time Factors; D014238:Trichloroacetic Acid; D014357:Trypsin / Q000378:metabolism
D010940:Plant Proteins; D012997:Solvents; D014238:Trichloroacetic Acid; D010447:Peptide Hydrolases; D002918:Chymotrypsin; D014357:Trypsin; D010206:Papain; D010434:Pepsin A