BIOQUIMICA DE LOS ALIMENTOS
Miguel Calvo

TEMA 11: PROPIEDADES FÍSICAS DE LOS LÍPIDOS: CRISTALIZACIÓN y FUSIÓN

Objetivos

Contenidos

Materiales disponibles

Bibliografía

- Akoh, C. C. y Min, D.B. (Eds.) (1998). Food Lipids. Chemistry. Nutrition. Biotechnology. Marcel Dekker, Nueva York. 816 págs.

- Garti, N. y Kiyotaka Sato, K. (2001). Crystallization Processes in Fats and Lipid Systems. Marcel Dekker, Nueva York, 526 págs.

- Hollander, F.F.A., Kaminski, Duret, D., van Enckevort, W.J.P., Meekes, H. y Bennema, P. (2002). Growth and morphology of thin fat crystals. Food Res. Internat. 35, 909-918.

- Larson, K. (1994). Lipid: Molecular organization, physical functions and technical applications. The Oily Press Dundee.

- Lawson, H. (1995). Physical properties, en Food Oils and Fats: Technology, Utilization and Nutrition. Chapman & Hall. Nueva York, 28-38.

- Nawar, W.W. (1996). Lipids. En: Food Chemistry (38 ed.) Fennema, O.R, Ed.

- Marcel Dekker, Nueva York. 225-319.Rajah, K.K. (2002) Fats in Food Technology.CRC Press. 379 págs.

- Sato, K. (2001). Crystallization behaviour of fats and lipids. A review. Chem.Eng. Sci. 56/57, 2255-2265.

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

- Simoneau, C., McCarthy, M. J., Reid, D. S. y German, J. B. (1992). Measurement of fat crystallization using NMR imaging and spectroscopy. Trends Food Sci. Technol. 3 (8/9) 208-211.

- Timms, RE. (1995). Crystallisation of fats, en Developments in Oils and Fats (Hamilton, RJ., ed.). Blackie Academic & Professional. Londres, 204-223.

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

- Widlak, N., ed. (2000) Physical Properties of fats, Oils and Emulsions. American Oil Chemists Society Press. 260 págs.

- Widlak, N., Hartel, R y Narine, S. eds. (2001). Crystallization and Solidification Properties of Lipids American Oil Chemists Society Press,Champaign. 246 págs.

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