Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses

• Main Authors: Barone, Caterina (Author, http://id.loc.gov/vocabulary/relators/aut), Barebera, Marcella (http://id.loc.gov/vocabulary/relators/aut), Barone, Michele (http://id.loc.gov/vocabulary/relators/aut), Parisi, Salvatore (http://id.loc.gov/vocabulary/relators/aut), Zaccheo, Aleardo (http://id.loc.gov/vocabulary/relators/aut)
• Corporate Author: SpringerLink (Online service)
• Format: Electronic eBook
• Language: English
• Published: Cham : Springer International Publishing : Imprint: Springer, 2018.
• Edition: 1st ed. 2018.
• Series: Chemistry of Foods,
• Subjects: Food-Biotechnology.; Proteins .; Nutrition .; Quality control.; Reliability.; Industrial safety.; Food Science.; Protein Science.; Nutrition.; Quality Control, Reliability, Safety and Risk.

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 i...