Miguel Calvo




Materiales disponibles


- Awade, A.C. (1996) On hen egg fractionation: applications of liquid chromatography to the isolation and the purification of hen egg white and egg yolk proteins. Z. Lebensm. Unters Forsch. 202, 1-14

- Froning, G. W. (1988). Nutritional and functional properties of egg proteins. En: Developments in Food Proteins-6. (Hudson, B. J. F., ed) Elsevier Applied Science. Londres, 1-34.

- Horn, J.D. (1980). Egg protein. En: Applied Protein Chemistry (Grant, RA, ed.) Elsevier Applied Science Publisher. Londres, 69-86.

Kato, A. (1995). Interaction of egg white proteins. En: Ingredient Interactions. (Gaonkar, A., Ed.). Marcel Dekker, Nueva York. 357-376

- Li-Chan, E.C.Y., Powrie, W.D. y Nakai, S.(1995) The chemistry of eggs and egg producís. En: Egg Science and Technology (J. Stadelman, J. y Cotterill, O., Eds.) Haworth Food Products Press, Nueva York.105-175.

- Lucisano, M., Hidalgo, A, Comelli, E.M. y Rossi, M. (1996). Evolution of chemical and physical albumen characteristics during the storage of shell eggs. J. Agríe. Food Chem., 44,1235-1240.

- Mine, Y. (1995). Recent advances in the understanding of egg white protein functionality. Trends Food Sci. Technol. 6 (7) 225-232.

- Mine, Y. (2002). Recent advances in egg protein functionality in the food system. World Poultry Sci. J. 31-38.

- Sims, J.S., Nakai, S. y Guentes, W., eds. (1999) Egg Nutrition and Biotechnology. Cabi Publishing, 512 págs.

- Stevens, lo (1996). Egg proteins: what are their functions? Sci. Progr., 79, 65- 87

- Surai, P.F. y Sparks, N.H.C. (2001). Designer eggs: from improvement of egg composition to functional food. Trends Food Sci. Technol. 12, 7-16.

- Thomson, J.R y Banaszak, J.lo (2002). Lipid-protein interactions in lipovitellin. Biochemistry, 41, 9398-9409.

- Woodward, S.A. (1987) Egg protein gels. En: Food Gels. (Harris, P., ed.). Elsevier Applied Science Publishers, Londres. 175-199.

- Yang, S. y Baldwin, RE. (1995). Functional properties of eggs in foods. En: Egg Science and Technology (J. Stadelman, J. y Cotterill, O., Eds.) Haworth Food Products Press, Nueva York. 405-463.


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