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) |
|---|---|
| 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 |
Fingerprint
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
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 proceeding › Chapter
}
TY - CHAP
T1 - Amino Acids as Food Quality Factors in Parmigiano Reggiano Hard Cheese
AU - Bellesia, Franco
AU - Pinetti, Adriano
AU - Simon-Sarkadi, Livia
AU - Zucchi, Claudia
AU - Csapó, János
AU - Weimer, Bart C
AU - Caglioti, Luciano
AU - Pályi, Gyula
PY - 2017/5/23
Y1 - 2017/5/23
N2 - 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.
AB - 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.
KW - Cheese ripening
KW - D/l ratio of amino acids
KW - Free amino acids
KW - HPLC analysis
KW - Parmigiano Reggiano cheese
UR - http://www.scopus.com/inward/record.url?scp=85054458923&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85054458923&partnerID=8YFLogxK
U2 - 10.1016/B978-0-12-812824-4.00019-8
DO - 10.1016/B978-0-12-812824-4.00019-8
M3 - Chapter
AN - SCOPUS:85054458923
SN - 9780128128244
SP - 357
EP - 367
BT - Advances in Asymmetric Autocatalysis and Related Topics
PB - Elsevier
ER -