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Chemical evolution of nitrogen-based...

Barone, Caterina.

Chemical evolution of nitrogen-based compounds in mozzarella cheeses

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Chemical evolution of nitrogen-based compounds in mozzarella cheesesby Caterina Barone ... [et al.].
其他作者:	Barone, Caterina.
出版者:	Cham :Springer International Publishing :2018.
面頁冊數:	vi, 41 p. :ill. (some col.), digital ;24 cm.
Contained By:	Springer eBooks
標題:	Mozzarella cheeseAnalysis.
電子資源:	http://dx.doi.org/10.1007/978-3-319-65739-4
ISBN:	9783319657394$q(electronic bk.)

Chemical evolution of nitrogen-based compounds in mozzarella cheeses
Chemical evolution of nitrogen-based compounds in mozzarella cheeses[electronic resource] /by Caterina Barone ... [et al.]. - Cham :Springer International Publishing :2018. - vi, 41 p. :ill. (some col.), digital ;24 cm. - SpringerBriefs in molecular science,2191-5407. - SpringerBriefs in molecular science..

Biogenic amines in cheeses: Types and typical amounts -- Evolutive Profiles of Caseins and Degraded Proteins in Industrial High-Moisture Mozzarella Cheeses. A Simulative Approach -- Evolutive Profiles of Caseins and Degraded Proteins in Industrial Low-Moisture Mozzarella Cheeses. A Simulative Approach -- Evolutive Profiles of Caseins and Degraded Proteins in Industrial Diced Mozzarella Cheeses. A Simulative Approach.

This Brief evaluates the consequences of protein modifications in cheeses, with special emphasis on mozzarella cheeses. It explains the influence of biogenic amines on food quality and safety. As certain biogenic amines display a toxic potential to humans, considerable research has been undertaken in recent years to evaluate their presence in fermented foods, such as cheeses. This Brief summarizes how the presence of amines is influenced by different factors such as cheese variety, seasoning and microflora. The authors compare typical profiles of different products, e.g. ripe vs. unripe cheeses, focusing also on the different types of mozzarella cheeses. The Brief also introduces several analytical methods and simulation techniques, which are being used to evaluate the evolutive profiles of different selected molecules, protein aggregation, or proteolysis.

ISBN: 9783319657394$q(electronic bk.)

Standard No.: 10.1007/978-3-319-65739-4doiSubjects--Topical Terms:

800229
Mozzarella cheese
--Analysis.

LC Class. No.: SF271.2

Dewey Class. No.: 637.356

Chemical evolution of nitrogen-based compounds in mozzarella cheeses
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