Miguel Calvo




Materiales disponibles

Acidos grasos




- Akoh, C.C. (1995). Lipid-based fat substitutes. Crit. Rev. Food. Sci. Nutr. 33 (5) 405-430.

- Akoh, C. C. y Min, D.B. (Eds.) (2002). Food Lipids. Chemistry. Nutrition. Biotechnology. 2ª Ed. Marcel Dekker, Nueva York. 1005 págs.

- Akoh, C.C. y Swanson, B.G. (1994) Carbohydrate Poliesters as Fat Substitutes. Marcle Dekker, Nueva York. 269 págs.

- Andrikopoulos, N.K. (2002).Chromatographic and spectroscopic methods in the analysis of triacylglycerol species and regiospecific isomers of oils and falso Crit. Rev. Food Sci. Nut., 42, 473-505.

- Andrikopoulos, N.K. (2002). Triglyceride species compositions of common edible vegetable oils and methods used for their identification and quantification. Food Rev. Int., 18,71-102.

- Bergholz, C.M. (1992). Safety evaluation of OIestra, a nonabsorbed fat replacement. Crit. Rev. Food Sci. Nutr. 32, 141-146.

- Diekinson, E. (1993).Towards more natural emulsifiers. Trends Food Sei. Technol. 4, 330-334.

- Dziezak, J. D. (1988). Emulsifiers: the interfacial key to emulsion stability. Food Technol. 42 (10),171-186.

- FAO-OMS (1997)Grasas y aceites en la nutrición humana. Consulta FAO/OMS de expertos. (Estudio FAO Alimentación y Nutrición - 57)

- Gunstone, F. O.(1996). Fatty Acid and Lipid Chemistry. Blackie Academic & Professional. Londres.

- Gunstone, F.O. y Herslof, B.G. (2000). Lipid Glosary 2. The Oily Press, Brigdwater, Inglaterra. 247 págs.

- Gurr, M.I. Y Harwood, J.L. (1991). Lipid Biochemistry. Chapman & Hall. Londres.

- Holçapek, M., Jandera, P., Zderadiçka, P. y Hrubá, L. (2003).Characterization of triacylglycerol and diacylglycerol composition of plant oils using high-performance liquid chromatography–atmospheric pressure chemical ionization mass spectrometry. J. Chromatogr., 1010, 195-215

- Institute of Food Science and Technology. (2002). Olestra 11 pags.

- Koopman, R. y Braceo, M.B. (1998). Baking: The rale of fats. Food Ingredients 2, 28-32.

- Larsson, K. (1994). Basic concepts, en Lipids Molecular Organization, Physical Functions and Technical Applications. The Oily Press. Dundee, 1-6.

- Lawson, H. (1995). The basic chemistry of oils and fats, en Food Oils and Fats: Technology, Utilization and Nutrition. Chapman & Hall. Nueva York, 3-14.

- Lindley, M. (1996). OIestra: the ultimate fat substitution? Food Ingredients 3, 35-40.

- Nawar, W.W. (1996). Lipids. En: Food Chemistry (3a ed.) Fennema, O.R., Ed. Marcel Dekker, Nueva York. 225-319.

- Nieuwenhwyzen, W. van (1998). Lecithin: Baking potential. Food Ingredients 2, 32-39.

- Shaidi, F. y Finley, J.W., eds. (2001). Omega-3 Fatty Acids. Chemistry, Nutrition and Healt Effects. American Chemical Society. 354 págs.

- Sikorski, Z.E. y Kolakowska, A. (Eds.). (2002). Chemical and Functional Praperties of Food Lipids. CRC Press. 388 págs.

- Whitaker, J.R., Shaidi, F., López, A., Yada, R.Y. y Fuller, G., eds. (1998). Functional Praperties of Prateins and Lipids. American Chemical Society, 308 págs.


Cyber Lipid Center, página dedicada a los lípidos, con abundante información.

Seed Oil Fatty Acids, base de datos sobre los lípidos de semillas.

LipidBaseBase de datos sobre lípìdos.

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