Chemical Evolution of Nitrogen-Compounds in Mozzarella Cheeses
Language: English
Published by Springer International Publishing, 2017
Series: Book 147 of 220 - SpringerBriefs in Molecular Science
- Softcover
- New
Condition: New
£ 42.60
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Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Caterina Barone is an experienced author in the field of food science and quality audits. She is an ISO 9001-auditor in different sectors, including also professional training services. Her recent works are focused on food packaging hygiene, chemical.
Seller Inventory # 155784521
- Title
- Chemical Evolution of Nitrogen-Compounds in Mozzarella Cheeses
- Author
- Caterina Barone|Marcella Barebera|Michele Barone|Salvatore Parisi|Aleardo Zaccheo
- Publisher
- Springer International Publishing
- Publication year
- 2017
- Condition
- New
- Binding
- Kartoniert / Broschiert
- Language
- English
- ISBN 10
- 3319657372
- ISBN 13
- 9783319657370
- Series
- Book 147 of 220: SpringerBriefs in Molecular Science
- Seller catalogs
- Mathematik/Naturwissenschaften/Technik/Medizin
"Synopsis" may belong to another edition of this title.
About the Author
Marcella Barbera is a chemist working for the Regional Agency for the Environmental Protection (ARPA, Sicilia) as an expert analytical technician for environmental analyses. She worked as a research chemist in collaboration with the DEMETRA Department of the University of Palermo, Italy. She has also worked with private laboratories, with a major focus in analytical methods on different food matrices. In particular, topics of her recent research comprise the study of biogenic amines and the selection of amine-degrading non-starter lactic acid bacteria in Sicilian cheeses. Her published works include “Inhibitory Activity and Chemical Characterization of Daucus carota subsp. maximus Essential Oils’ (2017), “Effect of the lemon essential oils on the safety and sensory quality of salted sardines (Sardina pilchardus Walbaum 1792)” (2017), and the book “Chemical Profiles of Industrial Cow’s Milk Curds” (SpringerBriefs in Chemistry of Foods).
Michele Barone is an experienced consultant working in the field of food science and technology, and also in restoration chemistry. His work in food science focus mainly on food packaging and correlated failures, and selected food products with a dedicated tradition (as for instance, the Mediterranean Diet). More recently, he has written about food traceability systems in the field of European cheese products. At present, Michele works at the Association ‘Componiamo il Futuro’ (CO.I.F.) in Palermo, Italy (sector: professional training).
Salvatore Parisi is a chemist and food scientist working as a consultant, reviewer and academic lecturer in different fields, including food chemistry and technology, food packaging chemistry and technology, and quality certification systems. He obtained his MSc from the University of Palermo, and PhD from the University of Messina, Italy. Dr. Parisi is also a Preventive Controls Qualified Individual (PCQI) after the successful completion of the FSPCA Preventive Controls for Human Food course in 2016 (according to new U.S. regulations). He serves as series editor for the SpringerBriefs in Molecular Science: Chemistry of Foods. Dr. Parisi is an associate of the Sicilian Order of Research Chemists, Italy, and many otherinternational Associations, including the EFSA’s Expert Database, Parma, Italy, and the FAO Food Safety Expert Roster, FAO, Rome, Italy. In addition, Dr. Parisi is a member of the AOAC Official Methods of Analysis SM (OMA) Expert Review Panel (ERP) for Fertilizers, and member of the AOAC SPIFAN/ Working Group for 2- and 3-MCPD & Glycidyl Esters. He is a member of the Editorial Board of different scientific journals with an important scientific contribution (with more than 120 articles, books and software) in the fields of Packaging Technology, Polymer Chemistry, Shelf Life Prediction and Food Microbiology (Italian Oxoid Award, 2001).
Aleardo Zaccheo is a plant pathologist and a food microbiologist trained in Switzerland and California. He has received a Bachelor Degree at Fresno State University, Master Degree and Post Graduate in Genetic Engineering at San Francisco State University. In 1992 he cofounded the bioethica food safety engineering and he is currently the CEO. Aleardo has recently published the book ‘Food Hygiene and Applied Food Microbiology in an Anthropological Cross Cultural Perspective’ (2017) with Eleonora Palmaccio, Morgan Venable, Isabella Locarnini-Sciaroni, and Salvatore Parisi.
"About the title" may belong to another edition of this title.
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