04138nam 22007215 450 991029858720332120200702040004.03-319-65739-910.1007/978-3-319-65739-4(CKB)4100000000587599(DE-He213)978-3-319-65739-4(MiAaPQ)EBC5041586(PPN)204534992(EXLCZ)99410000000058759920170907d2018 u| 0engurnn|008mamaatxtrdacontentcrdamediacrrdacarrierChemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses[electronic resource] /by Caterina Barone, Marcella Barebera, Michele Barone, Salvatore Parisi, Aleardo Zaccheo1st ed. 2018.Cham :Springer International Publishing :Imprint: Springer,2018.1 online resource (VI, 41 p. 6 illus., 5 illus. in color.) Chemistry of Foods,2199-689X3-319-65737-2 Includes bibliographical references at the end of each chapters.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.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. .Chemistry of Foods,2199-689XFood—BiotechnologyProteins Nutrition   Quality controlReliabilityIndustrial safetyFood Sciencehttps://scigraph.springernature.com/ontologies/product-market-codes/C15001Protein Sciencehttps://scigraph.springernature.com/ontologies/product-market-codes/L14040Nutritionhttps://scigraph.springernature.com/ontologies/product-market-codes/C18000Quality Control, Reliability, Safety and Riskhttps://scigraph.springernature.com/ontologies/product-market-codes/T22032Food—Biotechnology.Proteins .Nutrition   .Quality control.Reliability.Industrial safety.Food Science.Protein Science.Nutrition.Quality Control, Reliability, Safety and Risk.547.44Barone Caterinaauthttp://id.loc.gov/vocabulary/relators/aut159128Barebera Marcellaauthttp://id.loc.gov/vocabulary/relators/autBarone Micheleauthttp://id.loc.gov/vocabulary/relators/autParisi Salvatoreauthttp://id.loc.gov/vocabulary/relators/autZaccheo Aleardoauthttp://id.loc.gov/vocabulary/relators/autMiAaPQMiAaPQMiAaPQBOOK9910298587203321Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses2519082UNINA