Code
3G032712
Duration
01 January 2012 → 31 December 2017
Funding
Research Foundation - Flanders (FWO)
Promotor
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.