Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses

Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses

Barebera, Marcella; Barone, Michele; Parisi, Salvatore; Zaccheo, Aleardo; Barone, Caterina

Springer International Publishing AG

09/2017

41

Mole

Inglês

9783319657370

15 a 20 dias

97

Descrição não disponível.

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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Biogenic amines in cheese;CYPEP:2006;Cheese casein content;Chemical degradation profile of Mozzarella;Food fermentation;Protein modification of cheese;Low-Moisture Mozzarella;High-Moisture Mozzarella;quality control, reliability, safety and risk