parmesan cheese

General Material Information

Trivial Name

parmesan cheese

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Literature & References

None found

Publications by Info
Uplands Cheese \| La Merenda
Publications by PubMed
Short communication: Reducing agents attenuate methylglyoxal-based browning in Parmesan cheese.
Short communication: Evidence for methylglyoxal-mediated browning of Parmesan cheese during low temperature storage.
Development of stable isotope dilution assays for the simultaneous quantitation of biogenic amines and polyamines in foods by LC-MS/MS.
Chemical food composition: implications for atherosclerosis prevention.
Combinations of antimycotics to inhibit the growth of molds capable of producing 1,3-pentadiene.
Occupational contact urticaria from Parmesan cheese.
Standardization of milk using cold ultrafiltration retentates for the manufacture of parmesan cheese.
Multidimensional analysis of denatured milk proteins by hydrophobic interaction chromatography coupled to a dynamic surface tension detector.
Novel method for the determination of added annatto colour in extruded corn snack products.
Accumulation of short n-chain ethyl esters by esterases of lactic acid bacteria under conditions simulating ripening Parmesan cheese.
Hydrophilic interaction liquid chromatography coupled to electrospray mass spectrometry of small polar compounds in food analysis.
Optimization of solid phase microextraction analysis for the headspace volatile compounds of parmesan cheese.
Comparison of culture media, simplate, and petrifilm for enumeration of yeasts and molds in food.
Hydrolysis characteristics of bovine milk fat and monoacid triglycerides mediated by pregastric lipase from goats and kids.
Parmesan cheese and vegetable-induced histaminuria in a thermal flusher.
Influence of parenteral feeding on spontaneous caloric intake and food selection in rats.
Fate of Listeria monocytogenes during the manufacture and ripening of Parmesan cheese.
The histamine content of oriental foods.
Purge and trap method for determination of volatile halocarbons and carbon disulfide in table-ready foods.
[Quantitative analysis of auto-oxidation products of cholesterol in food of animal origin].
Histaminuria from histamine-rich foods.
Collaborative study of the MPN, Anderson-Baird-Parker direct plating, and hydrophobic grid-membrane filter methods for the enumeration of Escherichia coli biotype I in foods.
[Parmesan cheese from Reggio studied from the point of view of the technology of marketing].
[Parmesan cheese from the bromatological and alimentary point of view].
[Reggio-parmesan cheese in childhood nutrition].
[A valuable food, reggian Parmesan cheese, in the history of alimentation and in current dietetics].

Other Information

FDA Listing of Food Additive Status:	View
Wikipedia:	View

Suppliers

Schreiber Foods

PhysChem Properties

Material listed in food chemical codex

Organoleptic Properties

Flavor Type: Cheesy
cheesy parmesan cheese, cheesy
General comment	Parmesan cheese

Safety Information

Safety information


Hazards identification

Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements

Pictogram

Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
food additive
Recommendation for parmesan cheese usage levels up to:
	not for fragrance use.

Recommendation for parmesan cheese flavor usage levels up to:
	not for flavor use.

Safety references

None found