Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses [electronic resource]

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Tác giả: Marcella Barebera, Caterina Barone, Michele Barone, Salvatore Parisi, Aleardo Zaccheo

Ngôn ngữ:

ISBN-13: 978-3319657394

Ký hiệu phân loại: 641.3 Food

Thông tin xuất bản: Cham : Springer International Publishing : Imprint: Springer, 2018.

Mô tả vật lý: VI, 41 p. 6 illus., 5 illus. in color. , online resource.

Bộ sưu tập: Tài liệu truy cập mở

ID: 310818

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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