Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses (SpringerBriefs in Molecular Science)

by Michele Barone (Contributor), Caterina Barone (Author), Michele Barone (Contributor), Aleardo Zaccheo (Contributor), Salvatore Parisi (Contributor), Marcella Barebera (Contributor)

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  Paperback
  2017

  $59.15

  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.