BIOQUIMICA DE LOS ALIMENTOS
Miguel Calvo

TEMA 2: EL AGUA EN LOS ALIMENTOS

Objetivos

Contenidos

Materiales disponibles

Bibliografía

- Fennema, O.R. (1996). Water and ice. En: Food Chemistry (3a ed.) Fennema, O.R., Ed. Marcel Dekker, Nueva York 17-94.

- Franks, F. (1991). Water activity: a credible measure of food safety and quality. Trends Food Sci. Technol. 2 (3) 68-73.

- Kinsella, J. E. Y Fox, P. F. (1985). Water absorption by proteins: milk and whey proteins. Crit. Rev. Food Sci. Nutr. 24 (2) 91-139.

- Kokini, J.L., Cocero, AM., Madeka, H y de Graaf, E. (1994). The development of state diagrams for cereal proteins. Trends Food Sci. Technol. 5 (9) 281-288.

- Labuza, T.P. (1980). The effect of water activity on reaction kinetics of food deterioration. Food Technol. 34 (4) 36-41.

- Le Meste, M., Simatos, D y Gervais, P. (1995). Interaction of water with food componerits, en Ingredient Interactions: Effects on Food Quality (Gaonkar, AG., ed.). Marcel Dekker, Nueva York, 85-130.

- Muhtaseb, AH., McMinn, W.AM. y Magee, T.R.A. (2002). Moisture sorption isotherm characteristics of food products: A review. Food Bioprod. Process., 80, 118-128.

- Rockland, LB. y Nishi, S. (1980). Influence of water activity on food product quality and stability. Food Technol. 34 (4) 42-51.

- Schwimmer, S. (1980). Influence of water activity on enzyme reactivity and stability. Food Technol. 34 (5) 64-75.

- Slade, lo y Levine, H. (1991). Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety. Crit. Rev. Food ScL Nutr. 30 (2/3) 115-143.'

- Troller, J.A (1980). Influence of water activity on microorganisms in foods. Food Technol. 34 (5) 76-83.

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