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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...

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Bibliographic Details
Main Authors: Barone, Caterina, Barebera, Marcella (Author), Barone, Michele (Author), Parisi, Salvatore (Author)
Format: eBook
Language:English
Published: Cham Springer International Publishing 2018, 2018
Edition:1st ed. 2018
Series:Chemistry of Foods
Subjects:
Reliability
Food—biotechnology
Protein Science
Industrial Safety
Nutrition   
Food Science
Quality Control, Reliability, Safety And Risk
Nutrition
Quality Control
Proteins 
Online Access:
Collection: Springer eBooks 2005- - Collection details see MPG.ReNa
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

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