Effect of ultrasound on proteolysis and the formation of volatile compounds in dry fermented sausages
Larissa de Lima Alves, Jossiê Zamperetti Donadel, Dirceu Rodrigues Athayde, Marianna Stefanello Silva, Bruna Klein, Mariane Bittencourt Fagundes, Cristiano Menezes, Juliano Smanioto Barin, Paulo Cezar Bastianello Campagnol, Róger Wagner, Alexandre José Cichoski
Topics & Concepts
ChemistryFood scienceHexanalValineProteolysisLipid oxidationLeucineMethionineFermentationAmino acidProlineGlycineAlanineBiochemistryEnzymeAntioxidantMeat and Animal Product QualityMicrobial Inactivation MethodsRadiation Effects and Dosimetry