Authors:
- 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
Part of the book series: SpringerBriefs in Molecular Science (BRIEFSMOLECULAR)
Part of the book sub series: Chemistry of Foods (BRIEFSCHEFO)
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Table of contents (4 chapters)
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Front Matter
About this book
Authors and Affiliations
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COIF Association, Palermo, Italy
Caterina Barone, Michele Barone
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Agency for the Environmental Protection (ARPA) Sicilia, Ragusa, Italy
Marcella Barebera
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Industrial Consultant, Palermo, Italy
Salvatore Parisi
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Bioethica Food Safety Engineering Sagl, Lugano-Pregassona, Switzerland
Aleardo Zaccheo
About the authors
Marcella Barbera is a chemist working for the Regional Agency for the Environmental Protection (ARPA, Sicilia) as an expert analytical technician for environmental analyses. She worked as a research chemist in collaboration with the DEMETRA Department of the University of Palermo, Italy. She has also worked with private laboratories, with a major focus in analytical methods on different food matrices. In particular, topics of her recent research comprise the study of biogenic amines and the selection of amine-degrading non-starter lactic acid bacteria in Sicilian cheeses. Her published works include “Inhibitory Activity and Chemical Characterization of Daucus carota subsp. maximus Essential Oils’ (2017), “Effect of the lemon essential oils on the safety and sensory quality of salted sardines (Sardina pilchardus Walbaum 1792)” (2017), and the book “Chemical Profiles of Industrial Cow’s Milk Curds” (SpringerBriefs in Chemistry of Foods).
Michele Barone is an experienced consultant working in the field of food science and technology, and also in restoration chemistry. His work in food science focus mainly on food packaging and correlated failures, and selected food products with a dedicated tradition (as for instance, the Mediterranean Diet). More recently, he has written about food traceability systems in the field of European cheese products. At present, Michele works at the Association ‘Componiamo il Futuro’ (CO.I.F.) in Palermo, Italy (sector: professional training).
Salvatore Parisi is a chemist and food scientist working as a consultant, reviewer and academic lecturer in different fields, including food chemistry and technology, food packaging chemistry and technology, and quality certification systems. He obtained his MSc from the University of Palermo, and PhD from the University of Messina, Italy. Dr. Parisi is also a Preventive Controls Qualified Individual (PCQI) after the successful completion of the FSPCA Preventive Controls for Human Food course in 2016 (according to new U.S. regulations). He serves as series editor for the SpringerBriefs in Molecular Science: Chemistry of Foods. Dr. Parisi is an associate of the Sicilian Order of Research Chemists, Italy, and many otherinternational Associations, including the EFSA’s Expert Database, Parma, Italy, and the FAO Food Safety Expert Roster, FAO, Rome, Italy. In addition, Dr. Parisi is a member of the AOAC Official Methods of Analysis SM (OMA) Expert Review Panel (ERP) for Fertilizers, and member of the AOAC SPIFAN/ Working Group for 2- and 3-MCPD & Glycidyl Esters. He is a member of the Editorial Board of different scientific journals with an important scientific contribution (with more than 120 articles, books and software) in the fields of Packaging Technology, Polymer Chemistry, Shelf Life Prediction and Food Microbiology (Italian Oxoid Award, 2001).
Aleardo Zaccheo is a plant pathologist and a food microbiologist trained in Switzerland and California. He has received a Bachelor Degree at Fresno State University, Master Degree and Post Graduate in Genetic Engineering at San Francisco State University. In 1992 he cofounded the bioethica food safety engineering and he is currently the CEO. Aleardo has recently published the book ‘Food Hygiene and Applied Food Microbiology in an Anthropological Cross Cultural Perspective’ (2017) with Eleonora Palmaccio, Morgan Venable, Isabella Locarnini-Sciaroni, and Salvatore Parisi.
Bibliographic Information
Book Title: Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses
Authors: Caterina Barone, Marcella Barebera, Michele Barone, Salvatore Parisi, Aleardo Zaccheo
Series Title: SpringerBriefs in Molecular Science
DOI: https://doi.org/10.1007/978-3-319-65739-4
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: The Author(s) 2018
Softcover ISBN: 978-3-319-65737-0Published: 15 September 2017
eBook ISBN: 978-3-319-65739-4Published: 06 September 2017
Series ISSN: 2191-5407
Series E-ISSN: 2191-5415
Edition Number: 1
Number of Pages: VI, 41
Number of Illustrations: 1 b/w illustrations, 5 illustrations in colour
Topics: Food Science, Protein Science, Nutrition, Quality Control, Reliability, Safety and Risk