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Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses
Engelsk Paperback
Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses
Engelsk Paperback

429 kr
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Om denne bog
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.
Product detaljer
Sprog:
Engelsk
Sider:
41
ISBN-13:
9783319657370
Indbinding:
Paperback
Udgave:
ISBN-10:
3319657372
Kategori:
Udg. Dato:
15 sep 2017
Længde:
0mm
Bredde:
155mm
Højde:
235mm
Forlag:
Springer International Publishing AG
Oplagsdato:
15 sep 2017
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