Amino Acids as Food Quality Factors in Parmigiano Reggiano Hard Cheese

Franco Bellesia, Adriano Pinetti, Livia Simon-Sarkadi, Claudia Zucchi, János Csapó, Bart C Weimer, Luciano Caglioti, Gyula Pályi

Research output: Chapter in Book/Report/Conference proceedingChapter

1 Citation (Scopus)

Abstract

Free and peptide/protein bonded acids were qualitatively and quantitatively determined in parmesan (Parmigiano Reggiano) cheese samples by HPLC. d/. l ratio was measured using a chiral derivatizing agent. The diffusion processes of free amino acids occurring in Parmigiano Reggiano hard cheese can be regarded and utilized as a characteristic molecular marker of its ripening.

Original languageEnglish (US)
Title of host publicationAdvances in Asymmetric Autocatalysis and Related Topics
PublisherElsevier
Pages357-367
Number of pages11
ISBN (Electronic)9780128128251
ISBN (Print)9780128128244
DOIs
StatePublished - May 23 2017
Externally publishedYes

Fingerprint

Cheeses
Amino Acids
Peptides
Acids
Proteins

Keywords

  • Cheese ripening
  • D/l ratio of amino acids
  • Free amino acids
  • HPLC analysis
  • Parmigiano Reggiano cheese

ASJC Scopus subject areas

  • Chemistry(all)

Cite this

Bellesia, F., Pinetti, A., Simon-Sarkadi, L., Zucchi, C., Csapó, J., Weimer, B. C., ... Pályi, G. (2017). Amino Acids as Food Quality Factors in Parmigiano Reggiano Hard Cheese. In Advances in Asymmetric Autocatalysis and Related Topics (pp. 357-367). Elsevier. https://doi.org/10.1016/B978-0-12-812824-4.00019-8

Amino Acids as Food Quality Factors in Parmigiano Reggiano Hard Cheese. / Bellesia, Franco; Pinetti, Adriano; Simon-Sarkadi, Livia; Zucchi, Claudia; Csapó, János; Weimer, Bart C; Caglioti, Luciano; Pályi, Gyula.

Advances in Asymmetric Autocatalysis and Related Topics. Elsevier, 2017. p. 357-367.

Research output: Chapter in Book/Report/Conference proceedingChapter

Bellesia, F, Pinetti, A, Simon-Sarkadi, L, Zucchi, C, Csapó, J, Weimer, BC, Caglioti, L & Pályi, G 2017, Amino Acids as Food Quality Factors in Parmigiano Reggiano Hard Cheese. in Advances in Asymmetric Autocatalysis and Related Topics. Elsevier, pp. 357-367. https://doi.org/10.1016/B978-0-12-812824-4.00019-8
Bellesia F, Pinetti A, Simon-Sarkadi L, Zucchi C, Csapó J, Weimer BC et al. Amino Acids as Food Quality Factors in Parmigiano Reggiano Hard Cheese. In Advances in Asymmetric Autocatalysis and Related Topics. Elsevier. 2017. p. 357-367 https://doi.org/10.1016/B978-0-12-812824-4.00019-8
Bellesia, Franco ; Pinetti, Adriano ; Simon-Sarkadi, Livia ; Zucchi, Claudia ; Csapó, János ; Weimer, Bart C ; Caglioti, Luciano ; Pályi, Gyula. / Amino Acids as Food Quality Factors in Parmigiano Reggiano Hard Cheese. Advances in Asymmetric Autocatalysis and Related Topics. Elsevier, 2017. pp. 357-367
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