BIOQUIMICA DE LOS ALIMENTOS
Miguel Calvo

TEMA 12: ALTERACIONES DE LOS LÍPIDOS

Objetivos

Contenidos

Materiales disponibles

Antioxidantes

Oxidación de los lípidos

Bibliografía

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

- Angelo, AJ. (1996). Lipid oxidation in foods. Crit. Rev. Food Sci. Nutr. 36 (3) 175-224.

- Berger, KG. Y Hamilton, RJ. (1995). Lipids and oxygen: is rancidity avoidable in practice?, En: Developments in Oils and Fats (Hamilton, RJ., ed.). Blackie Academic & Professional. Londres, 192-203.

- Bradley, D.G. y Min, D.B. (1992). Singlet oxygen oxidation of foods. Crit. Rev. Food Sci. Nutr. 31 (3) 211-236.

- Brannan, RG., Conolly, B.J.y Decker, E.A. (2001). Peroxynitrite: a potential initiator of lipid oxidation in food. Trends Food Sci. Technol. 12, 164-173

- Calvo, M. (1997). Antioxidantes en los alimentos. En: Cardiología, Estrés Oxidativo, Nutrición y Biología Molecular (Romero, D., y Roche, E, eds.) ENE Editores, Madrid. 239-255.

- Coppen, P.P. (1989). The use of antioxidant. En: Rancidity in Foods (Allen, J.C. y Hamilton, RJ., eds.) Elsevier Applied Science. Londres, 83-104.

- Coupland, J.N. y McClements, D.J. (1996). Lipid oxidation in food emulsions. Critical Rev. in Food Sci. and Technol. 7 (3), 83-91.

- Decker, E.A, Faustman, C. y López Bote, C.J.,eds. (2000) Antioxidants in muscle foods. Nutritional Strategies to Improve Quality. Wiley. 499 págs.

- Deeth, H.C. y Fitz-Gerald, C.H. (1995). Lipolytic enzymes and hydrolitic rancidity in mil k and milk products. En: Advanced Dairy Chemistry, 2a ed. Vol. 11 (Fox, P.F., ed.). Chapman & Hall. 247-308

Foote, C.S. (1985). Chemistry of reactive oxygen species. En: Chemical Changes in Food During Processing. (Richardson, T., Ed) 17-32

- Frankel, E.N. (2005). Lipid Oxidation. The Oily Press, Bridgwater, Inglaterra. 2ª Ed. 486 págs.

- Kanner, J., German, J. B. Y Kinsella, J. E (1986). Initiation of lipid peroxidation in biological systems. Crit. Rev. Food Sci. Nutr. 25 (4) 317-364.

- Khayat, A y Schwall, D. (1983). Lipid oxidation in seafood. Food Technol. 37 (7) 130-139.

- Kubow, S. (1990). Toxicity of dietary lipid peroxidation producís. Trends Food Sci. Technol. t (3) 67-70.

- 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.

- Lawson, H. (1995). Common chemical reactions. En: Food, Olis and Fats: Technology, Utilization and Nutrition. Chapman & Hall. Nueva York, 15-27.

- Love, J. D. (1983). The role of heme iron in the oxidation of lipids in red meats. 37 (7) 117-120.

- Madhavi, D.L., Deshpande, S.S. y Salunke, O.K. (1996). Food Antioxidants: Technological, Toxicological and Health Perspectives. Marcel Dekker, Nueva York.

- Madavhi, D.L., Singhal, RS. y Kulkarni, P.R (1995). Technological aspects of food antioxidants, en Food Antioxidants: Technological, Toxicological and Health Perspectives (Madhavi, O.L., Desphande, S.S. y Salunkhe, D.K, eds.) Marcel Dekker. Nueva York, 159-266.

-Min, D.B. y Boff, J.M. (2002). Chemistry and reaction of siglet oxigen. Comprehensive Reviews in Food Science and Food Safety, 1, 58-72

- Morello, M.J., Shaidi, F. y Ho, C.T. (2002) Free Radicals in Food. Chemistry, Nutrition and Healt effects. American Chemical Society. 368 págs.

- Morrissey PA, Kerry JP, Galvin K (2003). Lipid oxidation in muscle foods. American Chemical Society Sym. Ser. 836, 188-200.

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

- O'Connor, T.P. y O'Brien, N.M. (1995). Lipid oxidation. En: Advanced Dairy Chemistry, 2ª ed. Vol. 11 (Fox, P.F., ed.). Chapman & Hall. 309-348

Ory, R.L., St. Angelo, Y., Gwo, Y.Y., Flick, G.J. y Mod, R.R. (1985). Oxidation-induced changes in food. En: Chemical Changes in Food During Processing. (Richardson, T., Ed). Van Nostrand Reinhold Company, Nueva York. 205-218.

- Pokorny, J. (1991). Natural antioxidants for food use. Trends Food Sci. Technol. 2 (9) 223-227.

- Pokorny, J., Yanishlieva, N. y Gordon, M.H., eds. (2001) Antioxidansts in Foods. Practical Applications. Woodhead Publishing, Cambridge. 288 págs.

- Rajalakshmi, D y Narasimhan, S. (1998). Food antioxidants: sources and methods of evaluation, en Food Antioxidants: Technological, Toxicological and Health Perspectives (Madhavi, D.L., Desphande, S.S. y Salunkhe, D.K., eds.) Marcel Dekker, Nueva York, 65-158.

Simic, M.C. y Hunter, E.P.L. (1985). Antioxidants. En: Chemical Changes in Food During Processing. (Richardson, T., Ed) 107-120

- Wong, D.W.S. (1995). Lypoxygenase. En: Food Enzymes. Structure and Mechanism. Chapman & Hall, Nueva York, 237-270.

Enlaces

Lipid peroxidation, en la página de Ciber Lipid Center.





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