Name: Chemical Evolution of Nitrogen-Based Compounds in Mozzarella Cheeses (Springerbriefs in Molecular Science) (en Inglés)
Price: 59.33 USD
Availability: InStock
Author: Caterina Barone; Marcella Barebera; Michele Barone
ISBN: 9783319657370

portada Chemical Evolution of Nitrogen-Based Compounds in Mozzarella Cheeses (Springerbriefs in Molecular Science) (en Inglés)

Chemical Evolution of Nitrogen-Based Compounds in Mozzarella Cheeses (Springerbriefs in Molecular Science) (en Inglés)

Formato

Libro Físico

Editorial

Springer

Autor

Caterina Barone; Marcella Barebera; Michele Barone

Año

2017

Idioma

Inglés

N° páginas

Encuadernación

Tapa Blanda

ISBN13

9783319657370

N° edición

Categorías

Bioquímica

Chemical Evolution of Nitrogen-Based Compounds in Mozzarella Cheeses (Springerbriefs in Molecular Science) (en Inglés)

Caterina Barone; Marcella Barebera; Michele Barone (Autor) · Springer · Tapa Blanda

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Reseña del libro "Chemical Evolution of Nitrogen-Based Compounds in Mozzarella Cheeses (Springerbriefs in Molecular Science) (en Inglés)"

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.