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 language | English (US) |
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Title of host publication | Advances in Asymmetric Autocatalysis and Related Topics |
Publisher | Elsevier |
Pages | 357-367 |
Number of pages | 11 |
ISBN (Electronic) | 9780128128251 |
ISBN (Print) | 9780128128244 |
DOIs | |
State | Published - May 23 2017 |
Externally published | Yes |
Keywords
- Cheese ripening
- D/l ratio of amino acids
- Free amino acids
- HPLC analysis
- Parmigiano Reggiano cheese
ASJC Scopus subject areas
- Chemistry(all)