Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses

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...

Full description

Bibliographic Details
Main Authors: Barone, Caterina (Author), Barebera, Marcella (Author), Barone, Michele (Author), Parisi, Salvatore (Author), Zaccheo, Aleardo (Author)
Corporate Author: SpringerLink (Online service)
Format: e-Book
Language:English
Published: Cham : Springer International Publishing : 2018.
Imprint: Springer,
Edition:1st ed. 2018.
Series:Chemistry of Foods,
Subjects:
Food science.
Proteins .
Nutrition   .
Security systems.
Food Science.
Protein Biochemistry.
Nutrition.
Security Science and Technology.
Online Access:Full-text access
Table of Contents:
  • 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.

Similar Items