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

2 Scopus citations

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

Keywords

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

ASJC Scopus subject areas

  • Chemistry(all)

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