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The Resource Chemical Evolution of Nitrogen-Based Compounds in Mozzarella Cheeses

Chemical Evolution of Nitrogen-Based Compounds in Mozzarella Cheeses

Label
Chemical Evolution of Nitrogen-Based Compounds in Mozzarella Cheeses
Title
Chemical Evolution of Nitrogen-Based Compounds in Mozzarella Cheeses
Creator
Contributor
Subject
Language
eng
Member of
Cataloging source
MiAaPQ
Literary form
non fiction
Nature of contents
dictionaries
Series statement
SpringerBriefs in Molecular Science Ser
Chemical Evolution of Nitrogen-Based Compounds in Mozzarella Cheeses
Label
Chemical Evolution of Nitrogen-Based Compounds in Mozzarella Cheeses
Link
http://libproxy.rpi.edu/login?url=https://ebookcentral.proquest.com/lib/rpi/detail.action?docID=5041586
Publication
Copyright
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Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
  • Contents -- 1 Biogenic Amines in Cheeses: Types and Typical Amounts -- Abstract -- 1.1 Biogenic Amines in Foods. Chemical Structures and Biosynthetic Pathways -- 1.2 Analytical Determination of Biogenic Amines in Food Products -- 1.3 Physiological and Toxicological Aspects of the Main Biological Amines Found in Food Products -- 1.3.1 Histamine -- 1.3.2 Tyramine and 2-Phenylethylamine -- 1.3.3 Putrescine and Cadaverine -- 1.4 General Legislation Concerning Biogenic Amines in Foods -- 1.5 Presence of Biogenic Amines in Cheese -- 1.6 Biogenic Amines in Cheeses: Technological Aspects -- 1.6.1 Ripening Time -- 1.6.2 Kind of Milk -- 1.6.3 pH and NaCl Concentration -- 1.6.4 Storage Time and Temperature -- 1.6.5 Packaging -- 1.6.6 Possible Mitigation Strategies Against Biogenic Amines -- References -- 2 Evolutive Profiles of Caseins and Degraded Proteins in Industrial High-Moisture Mozzarella Cheeses. A Simulative Approach -- Abstract -- 2.1 Cheese Proteins and Caseins. Chemical Degradation -- 2.2 Protein Evolution in High-Moisture Mozzarella Cheeses Under Refrigerated Conditions -- 2.2.1 Materials -- 2.2.2 Analytical Methods -- 2.2.3 Results and Discussion -- 2.3 Conclusions -- References -- 3 Evolutive Profiles of Caseins and Degraded Proteins in Industrial Low-Moisture Mozzarella Cheeses. A Simulative Approach -- Abstract -- 3.1 Degraded Cheese Proteins and Caseins. The Role of Moisture -- 3.2 Protein Evolution in Low-Moisture Mozzarella Cheeses Under Refrigerated Conditions -- 3.2.1 Materials -- 3.2.2 Analytical Methods -- 3.2.3 Results and Discussion -- 3.3 Conclusions -- References -- 4 Evolutive Profiles of Caseins and Degraded Proteins in Industrial Diced Mozzarella Cheeses. A Simulative Approach -- Abstract -- 4.1 Degraded Cheese Proteins and Caseins. The Role of Food Processing
  • 4.2 Protein Evolution in Sliced Mozzarella Cheeses Under Refrigerated Conditions -- 4.2.1 Materials -- 4.2.2 Analytical Methods -- 4.2.3 Results and Discussion -- 4.3 Conclusions -- References
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unknown
http://library.link/vocab/discovery_link
{'f': 'http://opac.lib.rpi.edu/record=b4389042'}
Extent
1 online resource (48 pages)
Form of item
online
Isbn
9783319657394
Media category
computer
Media MARC source
rdamedia
Media type code
c
Sound
unknown sound
Specific material designation
remote

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