BIOQUIMICA DE LOS ALIMENTOS
Miguel Calvo

TEMA 7: POLlSACARIDOS NO DIGESTIBLES DE LOS ALIMENTOS: CELULOSA Y PECTINAS

Objetivos

Contenidos

Materiales disponibles

Estructura del almidón

Bibliografía

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- Bemiller, J.N. Y Whistler, R.L.O. (1996). Carbohydrates. En: Food Chemistry (3a ed.) Fennema, D.R., Ed. Marcel Oekker, Nueva York. 157-223.

- Berruga M.I. y Jaspe, A. (1997). Fructooligosacáridos. Alim., Equip. y Tecno. 3, 79-85.

- Bottger, l.O. (1990). Pectin application: some practical problems, en Gums and Stabilisers for the Food Industry 5. (Phillips, G.D. y Wedlock, O.J., eds) IRL Press. Nueva York, 247-256.

- Brownleader, M.O., Jacksoh, P., Mobasheri, A., Pantelides, A.T., Sumar, S., Trevan, M. y Oey, P.M. (1999) Molecular aspects of cell-wall modifications during fruit ripenning. Crit. Rev. Food Sci. Nutr. 39 149-164,

Buliga, G.S., Ayling, G.W., Krawczyck, G.R. y McGinley, E.J. (1998) Microcrystalline cellulose technology. En: Polysaccharide Association Structures in Food (Walter, R.H., Ed.) . Marcel Dekker, Nueva York. 169-206

- Caballero Barrigón, A. (1997). Hemicelulosas y hemicelulasas en cereales y derivados. Alim., Equip. y Tecno. 9, 61-69.

- Fishman, M.lo y J.J. Jen (1986). Chemistry and functions of pectins. ACS Symposium Series. American Chemical Society. Washington.

- Hóhn, A. (1996) Enzymes in the fruit juice and wine industry. En: Procesing Fruits. Science and Technology. Vol 1. (Somogy, loP., Ramasawanny, H.s. y Hui, Y.H., eds. Technomic Publishing, Lancaster. 95-116.

- Mattoo, A.K. y Suttle, J.C., Eds. (1991). The Plant Hormone Ethylene. CRC Press. 337 págs.

- May, C.O. (1990). Commercial sources and production of pectins. En: Gums and Stabilisers for the Food Industry 5. (Phillips, G.D. y Wedlock, O.J., eds) IRL Press. Nueva York, 223-232.

Okechkwu, P.E. y Rao, M.A. (1998). Rheology os structural polysaccharide food systems: Starch and pectins En: Polysaccharide Association Structures in Food (Walter, R.H., Ed.) . Marcel Dekker, Nueva York. 289-328

- Pilnik, W. y Voragen, A.G.J. (1991). The significance of endogenous and exogenous pectic enzymes in fruit and vegetable processing, en Food Enzymology, Vol. 1 (Fox, P. F., ed.) Elsevier Applied Science. Londres, 303-336.

- Pilnik, W. y Voragen, A. G. J. (1993). Pectic enzymes in fruit and vegetable juice manufacture. En: Enzymes in Food Processing, 3ª Edición. (Nagodawhitana, T. y Reed, G., eds.). Academic Press, San Diego, 363-400.

- Reardon, P. (1990). Pectins in high and low sugar preserves. En: Gums and Stabilisers for the Food Industry 5. (Phillips, G.D. y Wedlock, O.J., eds) IRL Press, Nueva York, 257-266.

- Redenbaugh, K., Hiatt,W., Martineau, B. y Emlay, O. (1994). Regulatory assessment ofthe FLAVR SAVR tomato. Trends Food Sci. Technol. 5, 105-110.

- Redondo, A., de la Hoz, l. y Ordóñez, J.A. (1996). Fibra alimentaría: propiedades e interés nutricional. Alim., Equip. y Tecno. 1, 77-91.

- Salveit, M.E. (1999). Effect of ethylene on fresh fruits and vegetables. Postharv. Biol. Technol., 15, 279-292

- Seymour, G.B. y Knox, J.P., eds. (2002) Pectins and Their Manipulation Blackwell Publishing. 250 págs.

- Thakur, B.R, Singh, RK. y Handa, A.K. (1997). Chemistry and uses of pectin. A review. Critical Rev. Food Sci. Nutr., 37 (1) 47-75.

- Tucker, G.A (1993) Introduction. En: Biochemistry of Fruit Rippening. /Seymour, G.B., Taylor, J.E. y Tucker, G.A., eds.) Chapman &Hall. 1-51

- Van Coillie, R (1990). Applications of carboxymethylcellulose and hydroxypropylcellulose in the food industry, en Gums and Stabilisers for the Food Industry 5. (Phillips, G.O. y Wedlock, O.J., eds) IRL Press. Nueva York, 415-424.

- Voragen, AG.J., Pilnik, W., Thibault, J.F. et al. (1995). Pectins. En: Food Polysaccharides and their Applications (Stephen, M., Ed.). Marcel Dekker, Inc. Nueva York, 287-340.

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

- Whitaker, J.R (1994). Pectic enzymes, en Principies of Enzymology for the Food Sciences. Marcel Dekker. Nueva York, 425-436.

- Wong, O.W.S. Pectic enzymes. En: Food Enzymes. Structure and Mechanism. Chapman & Hall. Nueva York. 212-236.

Enlaces

- C P Kelco, empresa fabricante de pectinas, con información técnica en sus página.





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