LEADER 04111nam 22007215 450 001 9910298587203321 005 20200702040004.0 010 $a3-319-65739-9 024 7 $a10.1007/978-3-319-65739-4 035 $a(CKB)4100000000587599 035 $a(DE-He213)978-3-319-65739-4 035 $a(MiAaPQ)EBC5041586 035 $a(PPN)204534992 035 $a(EXLCZ)994100000000587599 100 $a20170907d2018 u| 0 101 0 $aeng 135 $aurnn|008mamaa 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aChemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses /$fby Caterina Barone, Marcella Barebera, Michele Barone, Salvatore Parisi, Aleardo Zaccheo 205 $a1st ed. 2018. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2018. 215 $a1 online resource (VI, 41 p. 6 illus., 5 illus. in color.) 225 1 $aChemistry of Foods,$x2199-689X 311 $a3-319-65737-2 320 $aIncludes bibliographical references at the end of each chapters. 327 $aBiogenic 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. 330 $aThis Brief evaluates the consequences of protein modifications in cheeses, with special emphasis on mozzarella cheeses. It explains the influence of biogenic amines on food quality and safety. As certain biogenic amines display a toxic potential to humans, considerable research has been undertaken in recent years to evaluate their presence in fermented foods, such as cheeses. This Brief summarizes how the presence of amines is influenced by different factors such as cheese variety, seasoning and microflora. The authors compare typical profiles of different products, e.g. ripe vs. unripe cheeses, focusing also on the different types of mozzarella cheeses. The Brief also introduces several analytical methods and simulation techniques, which are being used to evaluate the evolutive profiles of different selected molecules, protein aggregation, or proteolysis. . 410 0$aChemistry of Foods,$x2199-689X 606 $aFood?Biotechnology 606 $aProteins  606 $aNutrition    606 $aQuality control 606 $aReliability 606 $aIndustrial safety 606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 606 $aProtein Science$3https://scigraph.springernature.com/ontologies/product-market-codes/L14040 606 $aNutrition$3https://scigraph.springernature.com/ontologies/product-market-codes/C18000 606 $aQuality Control, Reliability, Safety and Risk$3https://scigraph.springernature.com/ontologies/product-market-codes/T22032 615 0$aFood?Biotechnology. 615 0$aProteins . 615 0$aNutrition   . 615 0$aQuality control. 615 0$aReliability. 615 0$aIndustrial safety. 615 14$aFood Science. 615 24$aProtein Science. 615 24$aNutrition. 615 24$aQuality Control, Reliability, Safety and Risk. 676 $a547.44 700 $aBarone$b Caterina$4aut$4http://id.loc.gov/vocabulary/relators/aut$0159128 702 $aBarebera$b Marcella$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aBarone$b Michele$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aParisi$b Salvatore$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aZaccheo$b Aleardo$4aut$4http://id.loc.gov/vocabulary/relators/aut 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910298587203321 996 $aChemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses$92519082 997 $aUNINA