Chemical evolution of nitrogen-based compounds in mozzarella cheeses
Auteur :
Barone, Caterina / Barebera, Marcella / Barone, Michele / Parisi, Salvatore / Zaccheo, Aleardo
Éditeur :
Springer International Publishing AG
ISBN :
9783319657370
Date de publication :
15 sept. 2017
Dimensions :
23,5 x 15,5 cm
Langue :
Anglais
Pays d'origine :
Suisse
This Brief evaluates the consequences of protein modifications in cheeses, with special emphasis on mozzarella cheeses. 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.