Actin proteolysis during ripening of dry fermented sausages at different pH values

Author:

Berardo A.,Devreese B.,De Maere H.,Stavropoulou D.A.,Van Royen G.,Leroy F.,De Smet S.

Funder

Fund for Scientific Research – Flanders

Hercules Foundation

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Proteolytic activity of bacterial starter cultures for meat fermentation;Candogan;Journal of Muscle Foods,2004

2. Study of proteolysis during the processing of a dry fermented pork sausage;Defernando;Meat Science,1991

3. Demeyer, D., Claeys, E., Ötles, S., Caron, L., & Verplaetse, A. (1992). Effect of meat species on proteolysis during dry sausage fermentation. In Proceedings of the 38th international conference on meat science and technology, Clermont-Ferrand, France, 775.

4. Control of bioflavour and safety in fermented sausages: First results of a European project;Demeyer;Food Research International,2000

5. The effect of imipenem and diffusible signaling factors on the secretion of outer membrane vesicles and associated Ax21 proteins in Stenotrophomonas maltophilia;Devos;Frontiers in Microbiology,2015

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