Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses

• Κύριοι συγγραφείς: Barone, Caterina (Συγγραφέας, 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)
• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Cham : Springer International Publishing : Imprint: Springer, 2018.
• Έκδοση: 1st ed. 2018.
• Σειρά: Chemistry of Foods,
• Θέματα: 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...

Πίνακας περιεχομένων:

• 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.