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Chemical evolution of nitrogen-based...

Barone, Caterina.

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Chemical evolution of nitrogen-based compounds in mozzarella cheeses

Record Type:	Electronic resources : Monograph/item
Title/Author:	Chemical evolution of nitrogen-based compounds in mozzarella cheeses/ by Caterina Barone ... [et al.].
other author:	Barone, Caterina.
Published:	Cham :Springer International Publishing : : 2018.,
Description:	vi, 41 p. :ill. (some col.), digital ;24 cm.
[NT 15003449]:	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.
Contained By:	Springer eBooks
Subject:	Mozzarella cheese - Analysis. -
Online resource:	http://dx.doi.org/10.1007/978-3-319-65739-4
ISBN:	9783319657394

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

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

3296273
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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245 0 0 $a Chemical evolution of nitrogen-based compounds in mozzarella cheeses $h [electronic resource] / $c by Caterina Barone ... [et al.].
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2018.
300 $a vi, 41 p. : $b ill. (some col.), digital ; $c 24 cm.
490 1 $a SpringerBriefs in molecular science, $x 2191-5407
505 0 $a 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.
520 $a 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.
650 0 $a Mozzarella cheese $x Analysis. $3 3296273
650 0 $a Mozzarella cheese $x Composition. $3 3296274
650 0 $a Nitrogen compounds. $3 830391
650 1 4 $a Chemistry. $3 516420
650 2 4 $a Food Science. $3 890841
650 2 4 $a Protein Science. $3 1067276
650 2 4 $a Nutrition. $3 517777
650 2 4 $a Quality Control, Reliability, Safety and Risk. $3 891027
700 1 $a Barone, Caterina. $3 2133900
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer eBooks
830 0 $a SpringerBriefs in molecular science. $3 1565866
856 4 0 $u http://dx.doi.org/10.1007/978-3-319-65739-4
950 $a Chemistry and Materials Science (Springer-11644)