BIOQUIMICA DE LOS ALIMENTOS
Miguel Calvo

TEMA 17: PROPIEDADES FUNCIONALES DE LAS PROTEÍNAS ALlMENTARIAS

Objetivos

Contenidos

Materiales disponibles

Bibliografía

- Alzagtat. A.A.y AIIi, 1. (2002). Protein-lipid interactions in food systems: a review. Int J. Food Sci Nut., 53,249-260.

- Arai, S. y Watanabe, M. (1988). Emulsifying and foaming properties of chemically modified proteins, en Food Emulsions and Foams (Dickinson, E. y Stainsby, G., eds.) Elsevier Applied Science Publishers. Londres, 189-220.

- Areas, J. A. G. (1992). Extrusion of food proteins. Crit. Rev. Food Sci. Nutr. 32, 365-392.

- Clarke, D. C., Mackie, A. R, Smith, LJ. y Wilson, D.R (1989). Electrostatic interactions between proteins and their effect on foam composition and stability, en Food Colloids (Bee, R D., Richmond, P y Mingis, J., eds.) The Royal Society of Chemistry. Londres, 110-122.

- Damodaran, S. (1990). Interfaces, protein films, and foams. Adv. Food Nutr. Res. Vol. 34 (Kinsella, J.E., ed.) Academic Press, Inc. San Diego. 1-79.

- Dickinson, E, Murray, B.S. y Stainsby, G. (1988). Protein adsorption at airwater and oil-water interfaces, en Food Emulsions and Foams (Dickinson, E. y Stainsby, G., eds.) Elsevier Applied Science Publishers. Londres, 123-162.

- Diok, E. (1998). Gelatine multifunctional. F09d Ingredients 2,42-48. - Hall, G.M. (1996). Methods of Testing Protein Functionality. BlackieAcademic &Professional, Londres.

- Kinsella, J. E Y Whitehead, D.M. (1988). Emulsifying and foaming properties of chemically modified proteins, en Food emulsions and foams (Dickinson, E. y Stainsby, G., eds.) Elsevier Applied Science Publishers. Londres, 163-189.

- Leman, J. y Kinsella, J. E. (1989). Surface activity, film formation and emulsifying properties of milk proteins. Crit. Rev. Food Sci. Nutr. 28 (2) 115-138. .

- Mitchell, J. R. (1986). Foaming and emulsifying properties of proteins, en Developments in Food Proteins 6 (Hudson, B. J. F. Ed) Elsevier Applied Science. Londres, 291-338.

- Nakai, S. y Modler, H.W., Eds. (1996). Food Proteins. Properties and Characterization. Wiley, 560 págs.

- Nakai, S. y Modler, H.W., Eds. (1999). Food Proteins. Processing Applications. Wiley, 390 págs.

- Schmidt, R. H. Y Morris, H. A (1984). Gelation properties of milk proteins, soy proteins and blended protein systems. Food Technol. 38 (5) 85-98.

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

- Zayas, J.F. (1997). Protein functionality in Food Systems. 1FT Basic Symposium Series. Chicago.

- Ziegler, G.R. .Y Foegeding, EA (1990. The gelation of proteins. Adv. Food. Nutr. Res. Vol. 34 (Kinsella, J.E., ed.) Academic Press, Inc. San Diego. 203298.

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