Furosine as thermal damage marker in Mozzarella cheese from Sicily
1998
Barbagallo, R.N. | Lupo, M. | Tomaselli, F. (Catania Univ. (Italy). Istituto di Industrie Agrarie)
إنجليزي. The identification of furosine concentration is very important for qualitative evaluation of milk and cheese. In the present study the content of furosine in mozzarella cheese produced in Sicily has been investigated; it has been determined by reverse-phase HPLC. High performance liquid chromatography is one of the most valid analytical techniques, because of its selectivity and sensitivity in the analysis of complex mixtures
اظهر المزيد [+] اقل [-]إيطالي. La conoscenza della concentrazione di furosina rappresenta un importante parametro per valutare qualitativamente il latte ed i formaggi. Nella presente ricerca sono riportati i risultati della determinazione quantitativa della furosina nelle mozzarelle prodotte in Sicilia. La furosina e' stata determinata per HPLC (cromatografia liquida ad alta pressione) in fase inversa, una delle tecniche analitiche piu' adatte, per la selettivita' e sensibilita', nell'analisi di matrici complesse
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Istituto di Servizi per il Mercato Agricolo Alimentare