Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses
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Beschreibung
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.
Critically assesses the consequences of protein modifications in mozzarella cheeses
Compares different factors influencing the chemical amides profile and evolution in cheeses
Introduces analytical methods and simulation techniques to control proteinaggregation, proteolysis and profiles of selected chemical substances
Critically assesses the consequences of protein modifications in mozzarella cheeses Compares different factors influencing the chemical amides profile and evolution in cheeses Introduces analytical methods and simulation techniques to control protein aggregation, proteolysis and profiles of selected chemical substances Includes supplementary material: sn.pub/extras
Autor*in
Caterina Barone
Themen in »Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses«
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