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Chemical evolution of nitrogen-based compounds in mozzarella cheeses
- 作者： Barone, Caterina, author.
- 其他作者：
- 其他題名：
- SpringerBriefs in molecular science.
- 出版： Cham : Springer International Publishing :Imprint: Springer
- 叢書名： SpringerBriefs in molecular science,
- 主題： Mozzarella cheese--Analysis. , Mozzarella cheese--Composition. , Nitrogen compounds. , Chemistry. , Food Science. , Protein Science. , Nutrition. , Quality Control, Reliability, Safety and Risk.
- ISBN： 9783319657394 (electronic bk.) 、 9783319657370 (paper)
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FIND@SFXID:
CGU
- 資料類型: 電子書
- 內容註: 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.
- 摘要註: 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.
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讀者標籤：
- 系統號： 005419543 | 機讀編目格式
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