Chemical Evolution of Nitrogen based Compounds in Mozzarella Cheeses is popular PDF and ePub book, written by Caterina Barone in 2017-09-06, it is a fantastic choice for those who relish reading online the Technology & Engineering genre. Let's immerse ourselves in this engaging Technology & Engineering book by exploring the summary and details provided below. Remember, Chemical Evolution of Nitrogen based Compounds in Mozzarella Cheeses can be Read Online from any device for your convenience.
Chemical Evolution of Nitrogen based Compounds in Mozzarella Cheeses Book PDF Summary
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.
Detail Book of Chemical Evolution of Nitrogen based Compounds in Mozzarella Cheeses PDF
- Author : Caterina Barone
- Release : 06 September 2017
- Publisher : Springer
- ISBN : 9783319657394
- Genre : Technology & Engineering
- Total Page : 41 pages
- Language : English
- PDF File Size : 13,5 Mb
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