Research Explorer

Project

QUALITATIVE AND QUANTITATIVE ANALYSIS OF ENZYMATIC AND OXIDATIVE EFFECTS ON THE PROTEIN FRACTION OF FERMENTED MEAT PRODUCTS
Code
3G032712
Duration
01 January 2012 → 31 December 2017
Funding
Research Foundation - Flanders (FWO)
Research disciplines
  • Agricultural and food sciences
    • Food sciences and (bio)technology
Keywords
enzymes oxidation proteolysis meat fermentation flavours bacteria
 
Project description
 

In this project, the activity of bacteria on the proteolytic degradation products generated by meat enzymes will be investigated in relation to flavour formation in fermented meat products. The interaction with oxidation processes will also be studied.