Please use this identifier to cite or link to this item: 192.168.6.56/handle/123456789/74869
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dc.contributor.authorBarbera, Marcella-
dc.contributor.authorBarone, Michele-
dc.contributor.authorParisi, Salvatore-
dc.contributor.authorZaccheo, Aleardo-
dc.contributor.authorBarone, Caterina-
dc.date.accessioned2019-07-02T08:34:22Z-
dc.date.available2019-07-02T08:34:22Z-
dc.date.issued2018-
dc.identifier.isbn978-3-319-65739-4-
dc.identifier.urihttp://10.6.20.12:80/handle/123456789/74869-
dc.descriptionThis chapter evaluates the consequences of protein modifications in cheeses with specific relation to the production of biogenic amines and related influence on food quality and safety. As certain biogenic amines display a toxic potential to humans, considerable research has been carried out in recent years to evaluate their present in fermented foods such as cheeses. The presence of amines is influenced by different factors such as cheese variety, seasoning and microflora. With specific relation to cheeses, the main biogenic amines analytically detected in cheeses are histamine, tyramine, putrescine, cadaverine and 2-phenylethylamine. These biogenic amines are discussed from the chemical viewpoint; also, technological aspects of cheesemaking productions are analysed in connection with biogenic amines production. Consequently, adequate mitigation strategies are needed because safety is a basic requirement in food productions; in addition, the current legislation defining biogenic amines and related tolerances in fermented foodstuffs does not appear sufficient.en
dc.languageenen
dc.language.isoenen_US
dc.publisherSpringerBriefs in Molecular Scienceen_US
dc.subjectCompounds in Mozzarella Cheesesen_US
dc.titleChemical Evolution of Nitrogen-based Compounds in Mozzarella Cheesesen_US
dc.typeBooken_US
Appears in Collections:Chemistry

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