Téléchargez le livre : Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses

Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses

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Éditeur :

Springer


Collection :

SpringerBriefs in Molecular Science

Paru le : 2017-09-06

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Description
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. 
Pages
41 pages
Collection
SpringerBriefs in Molecular Science
Parution
2017-09-06
Marque
Springer
EAN papier
9783319657370
EAN PDF
9783319657394
Informations sur l'ebook
Nombre pages copiables
0
Nombre pages imprimables
4
Taille du fichier
1249 Ko
Prix
52,74 €
EAN EPUB
9783319657394
Informations sur l'ebook
Nombre pages copiables
0
Nombre pages imprimables
4
Taille du fichier
369 Ko
Prix
52,74 €

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