alpha-Keto acids. 2
In addition to conversion to hydroxyacids by the action of 2-hydroxyacid dehydrogenases, alpha-keto acids can be decarboxylated to the corresponding aldehyde. In the example of the degradation of tryosine, its alpha-keto acid (p-hydroxy phenylpyruvate) is converted to phydroxy phenylethanal, which in turn can be oxidised to the corresponding alcohol (p-hydroxy phenylethanol) or reduced to the corresponding carboxylic acid (p-hydroxy phenylethanoic acid). alpha-Keto acids can also undergo a series of chemical degradations leading, in the example of tyrosine to products such as p-hydroxy benzaldehyde.
Courses in Cheese Science
Graduate-level courses (6-24 h) on cheese science with an emphasis on the biochemistry of cheese ripening are available are available to companies, universities and research institutes worldwide.
- Cheese Problems Solved (McSweeney, ed., 2007)
- Advanced Dairy Chemistry-3. Lactose, Water, Salts and Minor Consitiuents (McSweeney, Fox, eds., 2009)
- Advanced Dairy Chemistry-2. Lipids (Fox, McSweeney, eds., 2006)
- Advanced Dairy Chemistry-1. Proteins (Fox, McSweeney, eds., 2003)
- Cheese: Chemistry, Physics and Microbiology. Vol. 2. Major Cheese Groups (Fox, McSweeney, Cogan, Guinee, eds., 2004)
- Cheese: Chemistry, Physics and Microbiology. Vol. 1. General Aspects (Fox, McSweeney, Cogan, Guinee, eds., 2004)
- Fundamentals of Cheese Science (Fox, Guinee, Cogan, McSweeney, 2000)
- Dairy Chemistry and Biochemistry (Fox and McSweeney, eds., 1998)