Miguel Calvo




Materiales disponibles





- Be Miller, J.N. y Whistler, RL. (1996). Carbohydrates. En: Food Chemistry (3ª ed.). Fennema, O.R, Ed. Marcel Dekker, Nueva York. 157-223

- Beauchamp GK, Reed DR, Tordoff MG, et al. (2002) Genetics of sweet taste. Americal Chemical Society Sym.Ser., 825, 40-51.

- Bertelsen H., Jensen B.B. y Buemann B. (1999). D-tagatose. A novel low-calorie bulk sweetener with prebiotic properties.World Rev. Nutr Diet.,85, 98-109.

- Chinachoti, P. (1993). Water mobility and its relation to functionality of sucrose-containing food systems. Food Technol. 47 (1) 134-140.

- Daniels, M. J. (1985). Low-cost process for lactose hydrolysis with immobilized lactase. Food Technol. 39 (10) 68-73.

- Eliasson, A.C. (1996). Carbohydrates in Food. Marcel Dekker, Nueva York, 561 págs.

- Flamm, G., Glinsman, W., Kritchewsky, D., Prosky, l. y Roberfroid, M. (2001). Inulin and oligofructose as dietary fiber: A review of the evidence. Crit Rev. Food Sci. Nut. 41, 353-362.

- Friedman, R B. (1991). Linear and cyclic dextrins. En: Biotechnology and Food Ingredients (Goldberg, I y Willians, R, eds.) Van Nostrand Reinhold, Nueva York, 327-347.

- Gaman, P. M. Y Sherrington, K. B (1990). Carbohydrates. En: The Science of Food. Pergamon Press. Oxford, 49-60.

- Godshall, M. A. (1988). The role of carbohydrates in fIavor development. Food Technol. 42 (1) 71-79.

- Haastrecht, J. (1995). Oligosaccharides. Food Ingredients, 1, 23-29.

- Hartel, R W. y Shastry, A. V. (1991). Sugar crystallization in food products.Crit. Rev. Food Sci. Nutr. 30 (1) 49-112.

- Helena Qi, Z., y Romberger, M.l. (1998). Cyclodextrins. En: Polysaccharide Association Structures in Food (Walter, R.H., ed.) . Marcel Dekker, Nueva York. 207-226

- Holsinger, V.H. (1997) Physical and chemical properties of jactase. En: Advanced Dairy Chemistry, 2a ed., Vol 111. (Fox, P.F., ed. ). Chapman & Hall. 1-38 .

- Holsinger, V. H. y Kligerman, A. E. (1991). Applications of lactase in dairy foods, and other foods containing lactase. Food Technol. 45 (1) 92-95.

- Jenner, M. N. (1980). Sucrose. En: Developments in Food Carbohydrates -2. (Lee, C. K. y Lindley, M. G., Eds.) Applied Science Publishers. Londres, 91145.

- Kadlec, P. (2000).Carbohydrate chemistry. En: Carbohydrates in Grain Legume Seeds (Hedley, C.L, ed.) CABI Publishers. 15-59

- Levin, G.V. (2002). Tagatose, the new GRAS sweetener and health product. J. Med. Food. 5(1), 23-36

- Mahoney, RR. (1997) Lactose: enzymatic modification. En: Advanced Dairy Chemist, 2ª ed., VollI!' (Fox, P.F., ed. ). Chapman & Hall. 77-126

- Mathlouthi, M. y Reiser, P., eds. (1995) Sucrose. Properties and Applications. Chapman & Hall. 294 págs.

- Nijpels, H. H. (1982). Lactases. En Developments in Food Carbohydrates -3 (Lee, C.K. y Lindley, M.G., eds.). Applied Science Publishers. Londres, 23-48.

- Pszeczola, D.E. (1988) Production and potential food applications of cyclodextrins. Food Technol. 42 (1) 96-100.

- Roberfroid, M. y Slavin, J. (2000) Nondigestible oligosaccharides. Crit. Rev. Food Sci. Nut, 40, 461-480.

- Tarelli, E. (1980). Maltose. En: Developments in Food Carbohydrate-2 (Lee, C.K. y Lindley, M., eds.) Applied Science Publishers, Londres, 187-227.

- Thelwall, LA.W. (1980). Lactose, en Developments in Food Carbohydrates -2. (Lee, C. K. y Lindley, M. G., eds.) Applied Science Publishers, Londres, 275327.

- Torres, A. Y Thomas, R O. (1985). Polydextrose and its applications in foods. Food Technol. 35 (7) 44-49.

- Whistler, RL. y Be Miller, J.N. (1997). Carbohydrate Chemistry for Food Scientists. Eagan Press, Sant Paul, Minnesota. 241 págs.


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