Occurrence of D-amino acids in a typical semi-hard cheese

Journal of Dairy Research

Volumn 66, Issue 4, 1999, Pages 633-637

  Innocente, Nadia ^a   Palla, Gerardo ^b  

^a UNIVERSITY OF UDINE   (Italy)

^b UNIVERSITY OF PARMA   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

CHEESE; DEXTRO AMINO ACID;

EID: 0032750261     PISSN: 00220299     EISSN: None     Source Type: Journal    
DOI: 10.1017/S0022029999003829     Document Type: Article

References (13)

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2. BERTACCO, G., BOSCHELLE, O. & LERCKER, G. 1992 Gas chromatographic determination of free amino acids in cheese. Milchwissenshaft 47 348-350
3. BRÜCKNER, H. & HAUSCH, M. 1990 D-amino acids in dairy products: detection, origin and nutritional aspects. I. Milk, fermented milk, fresh cheese and acid curd cheese. Milchwissenschaft 45 357-360
4. BRÜCKNER, H., JAEK, P., LANGER, M. & GODEL, H. 1992 Liquid chromatographic determination of D-amino acids in cheese and cow milk. Implication of starter cultures, amino acid racemases, and rumen microorganisms on formation, and nutritional considerations. Amino Acids 2 271-284
5. CITTERIO, B., MANZANO, M., MAIFRENI, M. & RONDININI, G. 1995 Some microbiological aspects of the Montasio cheese production. Scienza e Tecnica Lattiero-Casearia 46 7-19
6. DOSSENA, A., MARCHELLI, R. & PALLA, G. 1991 Occurrence of D-amino acids in food in connection with ageing and technological processes. The controversy of the microwave treatment. Proceedings, Euro Food Chemistry VI, Hamburg 269-274 (Ed. W. Baltes), Hamburg: P&N Offsetdruck
7. GANDOLFI, I., PALLA, G., DEL PRATO, L., DE NISCO, F., MARCHELLI, R. & SALVADORI, C. 1992 D-amino acids in milk as related to heat treatments and bacterial activity. Journal of Food Science 57 377-379
8. INNOCENTE, N. 1997 Free amino acids and water-soluble nitrogen as ripening indices in Montasio cheese. Lait 77 359-369
9. INNOCENTE, N. & CORRADINI, C. 1996 Effect of ripening temperature on the maturation of Montasio cheese. Italian Journal of Food Science 53 291-302
10. INNOCENTE, N. & CORRADINI, C. 1998 γ-Aminobutyric acid as an indicator of fermentative processes responsible for the formation of holes typical in Montasio cheese. Milchwissenschaft 53 181-240
11. MARCHELLI, R., PALLA, G., DOSSENA, A., GALAVERNA, G., CORRADINI, R. & CLEMENTI, S. 1997 D-amino acids: molecular markers of seasoning and typicality of Parmigiano Reggiano and Grana Padano. Scienza e Tecnica Lattiero-Casearia 48 21-32
12. PALLA, G., MARCHELLI, R., DOSSENA, A. & CASNATI, G. 1989 Occurrence of D-amino acids in food. Detection by capillary gas chromatography and by reversed-phase high-performance liquid chromatography with L-phenylalaninamides as chiral selectors. Journal of Chromatography 475 45-53
13. SANTAGUIDA, S., PALLA, G., DOSSENA, A., MARCHELLI, R. & CLEMENTI, S. 1995 D-amino acids: molecular indicators of typicality of seasoned cheeses. Proceedings, 2nd Italian National Congress of Food Chemistry, Giardini Naxos 2 297-302 (Eds G. Dugo & A. Cotroneo). Messina: La Grafica Editoriale.