東華大學圖書館 |

語系: 繁體中文

說明(常見問題)

回圖書館首頁

手機版館藏查詢

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Chemical evolution of nitrogen-based...

Barone, Caterina.

FindBook

Google Book

Amazon

博客來

Chemical evolution of nitrogen-based compounds in mozzarella cheeses

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Chemical evolution of nitrogen-based compounds in mozzarella cheeses/ by Caterina Barone ... [et al.].
其他作者:	Barone, Caterina.
出版者:	Cham :Springer International Publishing : : 2018.,
面頁冊數:	vi, 41 p. :ill. (some col.), digital ;24 cm.
內容註:	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.
Contained By:	Springer eBooks
標題:	Mozzarella cheese - Analysis. -
電子資源:	http://dx.doi.org/10.1007/978-3-319-65739-4
ISBN:	9783319657394

Chemical evolution of nitrogen-based compounds in mozzarella cheeses
Chemical evolution of nitrogen-based compounds in mozzarella cheeses[electronic resource] /by Caterina Barone ... [et al.]. - Cham :Springer International Publishing :2018. - vi, 41 p. :ill. (some col.), digital ;24 cm. - SpringerBriefs in molecular science,2191-5407. - SpringerBriefs in molecular science..

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.

ISBN: 9783319657394

Standard No.: 10.1007/978-3-319-65739-4doiSubjects--Topical Terms:

3296273
Mozzarella cheese
--Analysis.

LC Class. No.: SF271.2

Dewey Class. No.: 637.356

Chemical evolution of nitrogen-based compounds in mozzarella cheeses
LDR:02332nmm a2200325 a 4500 001 2131081
003 DE-He213
005 20180531091527.0
006 m d
007 cr nn 008maaau
008 181005s2018 gw s 0 eng d
020 $a 9783319657394 $q (electronic bk.)
020 $a 9783319657370 $q (paper)
024 7 $a 10.1007/978-3-319-65739-4 $2 doi
035 $a 978-3-319-65739-4
040 $a GP $c GP
041 0 $a eng
050 4 $a SF271.2
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
082 0 4 $a 637.356 $2 23
090 $a SF271.2 $b .C517 2018
245 0 0 $a Chemical evolution of nitrogen-based compounds in mozzarella cheeses $h [electronic resource] / $c by Caterina Barone ... [et al.].
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2018.
300 $a vi, 41 p. : $b ill. (some col.), digital ; $c 24 cm.
490 1 $a SpringerBriefs in molecular science, $x 2191-5407
505 0 $a 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.
520 $a 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.
650 0 $a Mozzarella cheese $x Analysis. $3 3296273
650 0 $a Mozzarella cheese $x Composition. $3 3296274
650 0 $a Nitrogen compounds. $3 830391
650 1 4 $a Chemistry. $3 516420
650 2 4 $a Food Science. $3 890841
650 2 4 $a Protein Science. $3 1067276
650 2 4 $a Nutrition. $3 517777
650 2 4 $a Quality Control, Reliability, Safety and Risk. $3 891027
700 1 $a Barone, Caterina. $3 2133900
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer eBooks
830 0 $a SpringerBriefs in molecular science. $3 1565866
856 4 0 $u http://dx.doi.org/10.1007/978-3-319-65739-4
950 $a Chemistry and Materials Science (Springer-11644)