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Enhancement of the flavour development of dry fermented sausages by using a protease (Pronase E) and a cell-free extract ofPenicillium camemberti

  • Published:2002-02-22 Issue:5 Volume:82 Page:526-533
  • ISSN:0022-5142
  • Container-title:Journal of the Science of Food and Agriculture
  • language:en
  • Short-container-title:J. Sci. Food Agric.

Author:

Bruna José M,Fernández Manuela,Ordóñez Juan A,de la Hoz Lorenzo

Funder

Comisión Interministerial de Ciencia y Tecnología (CICYT)

Universidad Complutense de Madrid

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference44 articles.

1. Consideraciones acerca de la maduración acelerada de embutidos crudos curados;Ordóñez;Eurocarne,1998

2. Flavour and texture in soft cheese

3. Review: compounds involved in the flavour of surface mould-ripened cheeses: origins and properties;Molimard;J Dairy Sci,1996

4. Assay of amino acid oxidase;Wellner;Methods Enzymol B,1971

5. Sensory property relationships to chemical data of Italian-type dry-cured ham;Careri;J Food Sci,1993

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