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Title Chemical evolution of nitrogen-based compounds in mozzarella cheeses / Caterina Barone, Marcella Barebera, Michele Barone, Salvatore Parisi, Aleardo Zaccheo.

Published Cham, Switzerland : Springer, [2018]


Location Call No. Status
Physical description 1 online resource (vi, 41 pages) : illustrations (some color).
Series SpringerBriefs in molecular science, Chemistry of foods, 2191-5407
SpringerBriefs in molecular science. Chemistry of foods.
Springer Chemistry and Materials Science eBooks 2018 English+International
Contents 1 Biogenic Amines in Cheeses: Types and Typical Amounts; Abstract; 1.1 Biogenic Amines in Foods. Chemical Structures and Biosynthetic Pathways; 1.2 Analytical Determination of Biogenic Amines in Food Products; 1.3 Physiological and Toxicological Aspects of the Main Biological Amines Found in Food Products; 1.3.1 Histamine; 1.3.2 Tyramine and 2-Phenylethylamine; 1.3.3 Putrescine and Cadaverine; 1.4 General Legislation Concerning Biogenic Amines in Foods; 1.5 Presence of Biogenic Amines in Cheese; 1.6 Biogenic Amines in Cheeses: Technological Aspects; 1.6.1 Ripening Time.
1.6.2 Kind of Milk1.6.3 pH and NaCl Concentration; 1.6.4 Storage Time and Temperature; 1.6.5 Packaging; 1.6.6 Possible Mitigation Strategies Against Biogenic Amines; References; 2 Evolutive Profiles of Caseins and Degraded Proteins in Industrial High-Moisture Mozzarella Cheeses. A Simulative Approach; Abstract; 2.1 Cheese Proteins and Caseins. Chemical Degradation; 2.2 Protein Evolution in High-Moisture Mozzarella Cheeses Under Refrigerated Conditions; 2.2.1 Materials; 2.2.2 Analytical Methods; 2.2.3 Results and Discussion; 2.3 Conclusions; References.
3 Evolutive Profiles of Caseins and Degraded Proteins in Industrial Low-Moisture Mozzarella Cheeses. A Simulative ApproachAbstract; 3.1 Degraded Cheese Proteins and Caseins. The Role of Moisture; 3.2 Protein Evolution in Low-Moisture Mozzarella Cheeses Under Refrigerated Conditions; 3.2.1 Materials; 3.2.2 Analytical Methods; 3.2.3 Results and Discussion; 3.3 Conclusions; References; 4 Evolutive Profiles of Caseins and Degraded Proteins in Industrial Diced Mozzarella Cheeses. A Simulative Approach; Abstract; 4.1 Degraded Cheese Proteins and Caseins. The Role of Food Processing.
4.2 Protein Evolution in Sliced Mozzarella Cheeses Under Refrigerated Conditions4.2.1 Materials; 4.2.2 Analytical Methods; 4.2.3 Results and Discussion; 4.3 Conclusions; References.
Bibliography Includes bibliographical references.
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.
Other author Barone, Caterina, author.
Barebera, Marcella, author.
Barone, Michele, author.
Parisi, Salvatore, 1970- author.
Zaccheo, Aleardo, author.
SpringerLink issuing body.
Subject Mozzarella cheese -- Analysis.
Mozzarella cheese -- Composition.
Nitrogen compounds.
Electronic books.
ISBN 9783319657394 (electronic bk.)
3319657399 (electronic bk.)
9783319657370 (print)
Standard Number 10.1007/978-3-319-65739-4