Bøker av Caterina Barone

Introducing the "Taste of Italy" Cookbook!

This book explores food traceability in raw materials, additives and packing of the dairy sector and it provides an accessible and succinct overview of the new Extended Traceability (ExTra) software.

This Brief evaluates the consequences of protein modifications in cheeses, with special emphasis on mozzarella cheeses. As certain biogenic amines display a toxic potential to humans, considerable research has been undertaken in recent years to evaluate their presence in fermented foods, such as cheeses.

This Brief is concerned with the connection between food packaging and the chemical composition of packaging materials. In terms of the food packaging hygiene, the influence of the containers on the contained foods is discussed.

This Brief explores the chemistry and production technology of a cheese precursor: the cow's milk curd. Parameters such as the type of used milk, the coagulation method, pH value, color, and microbial fermentation have a profound impact on the resulting curd properties, and hence on the cheese.