Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses [E-Book] / by Caterina Barone, Marcella Barebera, Michele Barone, Salvatore Parisi, Aleardo Zaccheo.
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...
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Full text |
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Personal Name(s): | Barone, Caterina, author |
Barebera, Marcella, author / Barone, Michele, author / Parisi, Salvatore, author / Zaccheo, Aleardo, author | |
Imprint: |
Cham :
Springer,
2018
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Physical Description: |
VI, 41 pages 6 illustrations, 5 illustrations in color. online resource. |
Note: |
englisch |
ISBN: |
9783319657394 |
DOI: |
10.1007/978-3-319-65739-4 |
Series Title: |
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Chemistry of Foods
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Subject (LOC): |
- 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.