BIOQUIMICA DE LOS ALIMENTOS
Miguel Calvo

TEMA 4: BASES DEL USO DE ENZIMAS EN LA INDUSTRIA ALlMENTARIA

Objetivos

Contenidos

Materiales disponibles

Bibliografía

- Adlercreutz, P. (1993). Immobilized enzymes, en Enzymes in Food Processing. 3ª Edición. (Nagodawhitana, T. y Reed, G., eds.). Academic Press. San Diego, 103-119.

- Blenford, D. (1993). The futura use of enzymes in food processing. Food Ingredients. 4, 16-21.

- Cheetham, P. S. G. (1987). Applications of immobilized enzymes and cells in the Food Industry, en Chemical Aspects of Food Enzymes (Andrews, A. T., ed.) Royal Society of Chemistry. Londres, 53-93.

- Frost, G. M. (1986). Commercial production of enzymes, en Developments in Food Proteins-6 (Hudson, B.J.F., ed.) Elsevier Applied Science, Londres, 57-134.

- Gacesa, P y Hubble, J. (1990). Tecnología de las enzimas. Acribia. Zaragoza.

- James, J. y Simpson, B.K. (1996). Applications of enzymes in food processing. Crit. Rev. Food ScL Nutr. 36 (5) 437-466.

- Kirby, C. J. y Law, B. (1987). Developments in the microencapsulation of enzymes in food technology, en Chemical Aspects of Food Enzymes (Andrews, A. T., ed.) Royal Society of Chemistry. Londres, 106-119.

- Neidleman, S.L.(1991). Enzymes in the food industry. Food Technol. 45 (1) 88-91 Pickersgill; R W. y Goodenough, P. W. (1991) Enzyme engineering. Trends Food ScL Technol. 2 122-127.

- Pitcher, w. H. (1986). Genetic modification of enzymes usad in food processing. Food Technol. 40 (10), 62-63.

- Tucker, G.A. (1996). Developing enzyme basad processes. Food Ingredients 2, 23-28.

- Wasserman, B. P. (1990). Evolution of enzyme technology: progress and prospects. Food Technol. 44 (4) 118-122.

- Whitaker, J.R (1996). Enzymes. En: Food Chemistry (3a ed.) Fennema, O.R, Ed. Marcel Dekker, Nueva York. 431-530.

- Whitehurst, RJ. y Law, B.A., Eds. (2001). Enzymes in Food Technology. CRC Press, 255 págs.

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