The role of muscle proteases and lipases in flavor development during the processing of dry-cured ham - Toldra, F. (C.S.I.C., Valencia, Spain.); Flores, M (Critical reviews in food science and nutrition, 1998)
Keywords: ACCELERATED PROCESSING; ACIDE AMINE; ACIDE ASCORBIQUE; ACIDE GRAS; ACIDO ASCORBICO; ACIDOS GRASOS; ACTIVIDAD ENZIMATICA; ACTIVITE ENZYMATIQUE; adipose tissue; ADIPOSE TISSUES; AGUA; ALIMENTOS; AMINO ACIDS; AMINOACIDOS; AMINOPEPTIDASES; ANIMAL PROTEINS; ANIMAL TISSUES; Animals; ANION; ANIONES; ANIONS; AROMA; ASCORBIC ACID; Biological and medical sciences; CALIDAD; CALPAINS; CARNE SALADA; CATHEPSINS; CHEMICAL REACTIONS; chemistry; COMMON SALT; COMPOSE VOLATIL; COMPUESTO VOLATIL; CURED MEAT; cured meats; CURING; dry-cured ham; duration; EAU; Endopeptidases; Endopeptidases - chemistry; enzyme activity; ENZYMIC ACTIVITY; enzymology; FATTY ACIDS; FLAVEUR; flavor; FLAVOUR; Food Handling; Food Handling - methods; Food industries; food processing; food processing quality; FOOD TECHNOLOGY; FOODS; Fundamental and applied biological sciences. Psychology; ham; HAMS; JAMBON; JAMON; Lipase; Lipase - chemistry; LIPID PEROXIDATION; lipolysis; LITERATURE REVIEWS; Meat; Meat and meat product industries; methods; MUSCLE; Muscle Proteins; Muscle Proteins - chemistry; muscle tissues; Muscle, Skeletal; Muscle, Skeletal - enzymology; MUSCLES; MUSCULOS; NITRATE; NITRATES; NITRATOS; NITRITE; NITRITES; NITRITOS; ODEUR; odors; OLOR; PEPTIDASAS; PEPTIDASE; PEPTIDASES; PEROXIDACION LIPIDICA; PEROXYDATION DES LIPIDES; POTENCIAL REDOX; POTENTIEL REDOX; PROCESAMIENTO; PROCESSING; PRODUIT ALIMENTAIRE; PROTEASAS; PROTEASE; PROTEASES; PROTEINAS; PROTEINE