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Solid State Fermentation for Foods and Beverages
book

Solid State Fermentation for Foods and Beverages

by Jian Chen, Yang Zhu
November 2013
Intermediate to advanced content levelIntermediate to advanced
408 pages
11h 38m
English
CRC Press
Content preview from Solid State Fermentation for Foods and Beverages
124
ssf for foods and beverages
flavor compounds are identified from different dry- cured hams and
the major difference lies in the quantity of each volatile (Huan et al.,
2003; Gilles, 2009).
5.2.2.2 Proteins, Peptides, and Amino Acids Degradation of proteins
during the process also plays a significant role in determining the
quality of dry- cured ham. Although the progress may vary accord-
ing to specific conditions including salt content and processing time,
proteolysis mainly contains the three following steps: the initial deg-
radation of major myofibrillar proteins, generating intermediate- size
polypeptides and leading to changes in texture; the production of small
peptides and free amino acids through further degradation of poly-
peptides, d
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Publisher Resources

ISBN: 9781439844960