BIOQUIMICA DE LOS ALIMENTOS
Miguel Calvo

TEMA 27: COMPONENTES DEL AROMA Y EL SABOR DE LOS ALIMENTOS

Objetivos

Contenidos

Materiales disponibles

Bibliografía

- Belin, J.M., Bensoussan, M. y Serrano-Carraón, lo (1992). Microbial biosynthesis for the production of food flavours. Trends Food Sci. Technol. 3 (1) 11-14.

- Feron, G., Bonnarme, P. y Durand, A. (1996). Prospects for the microbial production of food flavors. Trends Food Sci. Technol. 7 (9) 285-292.

- Fisher, C. y Scott, T.R (2000). Flavores de los Alimentos. Acribia, Zaragoza.

- Fischer, N. y Widder, S. (1997). How proteins influence food flavor. Food Technol. 51 (1), 68-71.

- Gatfield, I.lo (1988). Production of flavor and aroma compounds by biotechnology. Food Technol. 42 (10) 110-122.

- Godshall, M.A. (1997). How carbohydrates influence food flavor. Food Technol. 51 (1), 63-68.

- Hall, R lo y. Merwin, E. J. (1985). The role of flavors in food processing. Food Technol. 35 (6) 46-52.

- Lindsay, R C. (1984). Flavor ingredient technology. Food Technol. 43 (12) 99-106.

- Lindsay, RC. (1996). Flavors. En: Food Chemistry (38 ed.) Fennema, O.R, Ed. Marcel Dekker, Nueva York. 723-765

- Lubbers, S., Landy, P. y Voilley, A. (1998). Retention and release of aroma compounds in foods containing proteins. Food Technol. 52 (5), 68-78.

- Mottram, D.S. y Mottram, H.R (2002). An overview of the contribution of sulfur-containing compounds to the aroma in heated foods. American Chemical Society Sym. Ser. 826, 81-100.

- Nagodawithana, T. (1994). Flavor enhancers: their probable moda of action. Food Technol. 48 (4) 79-85.

- Ninomiya K. (2002). Umami: A universal taste. Food Rev. Int., 18,23-38.

- Nursten, H. E. (1977). The important volatile flavour components of foods, en Sensory Properties of Foods (Birch, G.G., Brennan, J.G. y Parker, K.J., eds) Applied Science Publishers. Londres, 151-165.

- Parliment, T.H. (1989). Thermal generation of aromas: an overview, en Thermal Generation of Aromas. (Parliment, T.H., McGorrin, RJ. y Chi-Tang, H., eds.) American Chemical Society. Washington, 2-11.

- Popplewell, L.M., Black, J.M., Norris, LM. y Porzio, M. (1995). Encapsulation system for flavors and colors. Food Technol. 49 (5) 76-82.

- Reinecius, G. (1991). Offflavors in foods. Crit. Rev. Food ScL Nutr. 29, 381403. - Roos, K.B. (1997). How lipids influence food flavor. Food Technol. 51 (1), 6063.

- Roy, G. (1992). Bitterness: reduction and inhibition. Trends Food ScL Technol. 3 (4) 85-92.

- Takeoka, G., Güntert, M. y Engel, K.H., eds. (2001) Aroma Active Compounds in Foods. Chemical and Sensory Properties. American Chemical Society. 304 págs.

- Waterhouse, AL. y Ebeler, S.E., eds. (1999) Chemistry of Wine Flavor. American Chemical Society. 256 págs.

- Whitaker, J. R Y Mazelis, M. (1991). Enzymes important in flavor development in the Alliums, en Food Enzymology Vol. 1 (Fox, P. F., ed.) Elsevier Applied Science, Londres, 479-498.

- Zhao, 1. y Whistler, RL. (1994). Spherical aggregates of starch granules as flavor carriers. Food Technol. 48 (7) 104-105.

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