MARC details
| 000 -LEADER |
|---|
| fixed length control field |
01988nam a22001937a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20201027143248.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
200831b xxu||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9783319657370 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9783319657394 |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
E-BOOK (Available ON-CAMPUS only) |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Relator code |
Barone, Caterina |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses |
| Statement of responsibility, etc. |
by Caterina Barone, Marcella Barebera, Michele Barone, Salvatore Parisi and Aleardo Zaccheo |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc. |
Cham, Switzerland : |
| Name of publisher, distributor, etc. |
Springer. |
| Date of publication, distribution, etc. |
2018 |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
1 Biogenic Amines in Cheeses: Types and Typical Amounts<br/>2 Evolutive Profiles of Caseins and Degraded Proteins in Industrial High-Moisture Mozzarella Cheeses. A Simulative Approach<br/>3 Evolutive Profiles of Caseins and Degraded Proteins in Industrial Low-Moisture Mozzarella Cheeses. A Simulative Approach<br/>4 Evolutive Profiles of Caseins and Degraded Proteins in Industrial Diced Mozzarella Cheeses. A Simulative Approach<br/> |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
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. |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
|---|
| Uniform Resource Identifier |
<a href="http://search.ebscohost.com/login.aspx?direct=true&db=nlebk&AN=1590268&site=ehost-live">http://search.ebscohost.com/login.aspx?direct=true&db=nlebk&AN=1590268&site=ehost-live</a> |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
E-books |
