BIOQUIMICA DE LOS ALIMENTOS
Miguel Calvo

TEMA 8: POLlSACARIDOS NO DIGESTIBLES EXTRAIDOS DE OTRAS FUENTES

Obietivos

Contenidos

Materiales disponibles

Alginato

Agar

Carragenano

Galactomananos

Goma arábiga y goma tragacanto

Goma xantana

Otros polisacáridos no digestibles

Bibliografía

- Ahmad, F.B. y Raji, H. (1990). Studies on agar from red seaweed. En: Gums and Stabilisers for the Food Industry 5. (Phillips, G.O. y Wedlock, O.J., eds) IRL Press. Nueva York, 535-540.

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

- Descamps, O., Langevin, P. y Combs, D. H. (1986). Physical effect of starch/carrageenan interactions in water and milk. Food Technol. 40 (4) 81-90.

- Dziezak, J.D. (1991): A focus on gums. Food Technol. 45 (3) 116-130.

FAO (1990)- Training Manual on Gracilaria Culture and Seaweed Processing in China

- García-Blairsy, G. Aplicaciones de los vegetales marinos Centro de Biotecnología Marina. Universidad de La Palmas

- Imeson, A (1990). Applications of alginates. En: Gums and Stabilisers for the Food Industry 5 (Phillips, G.O., Wedlock, O.J. y Williams, P.A, eds.) IRL Press. Nueva York, 553-562.

- Imeson, A, ed. (1997) Thickenings and Gellin Agents for Food. 2a ed. Kluwer. 336 págs.

- Ink, S. lo y Hurt, H. D. (1987). Nutritional implications of gums. Food Technol. 41 (1) 77-84.

- McCleary, B. y Prosky, L. eds. (2000) Advanced Dietary Fibre Technology. American Association of Cereal Chemists. S1. Paul. 560 págs.

- Morris, V.J. (1990).The science, structure and applications of microbial polysacharides. En: Gums and Stabilisers for the Food Industry. 5. (Phillips, G.O. y Wedlock, O.J., eds) IRL Press. Nueva York, 315-328.

- Oakenfull, D. G. (1987). Gelling Agents. Crit. Rev. Food Sci Nutr. 26,1-26.

- Oakenfull, D.G. y Scott, A (1990). The role of the cation in the gelation of kappa-carrageenan. En: Gums and Stabilisers for the Food Industry 5. (Phillips, G.O., Wedlock, D.J. y Williams, P.A, Eds.) IRL Press. Nueva York, 507-510.

- Piculell, lo (1995). Gelling carragenans, en Food Polysaccharides and their Applications (Stephen, M.) Marcel Dekker, Inc. Nueva York, 205-244.

- Shahidi, F., Kamil, J., Arachchi, V., Jeon, Y.J. (1999). Food applications of chitin and chitosans. Trends Food Sci Technol. 10, 37-51.

- Sanderson, G. R (1986). Gums and their use in food systems. Food Technol. 50 (3) 81-85.

- .Sanderson, G.R y Clark, R C. (1983). Gellan gum. Food Technol. 37 (4) 62-72.

- Thebaudin, J.Y., Lefevre, AC., Harrington, M. y Bourgeois, C.M. (1997). Dietary fibres: nutritional and technological interest. Trends in Food Sci. and Technol. 8 (2),41-48

- Trius, A y Sebranek, J.G. (1996. Carrageenans and their use in meat producís. Critical Rev. Food Sci. Nutr., 36 (1-2) 69-87.

- Verbeken, D., S. Dierckx, S. y Dewettinck, K. (2003) Exudate gums: occurence, production, and applications, Appl. Microbiol. Biotechnol. 6310-21.

- Vette, J.L (1984). Fiber as a food ingredien1. Food Technol. 38 (1) 64-69.

- Vicario Romero, 1. M. Y Troncoso González, AM. (1997) Fibra Dietética. Alim., Equip. y Tecno. 3, 85-91.

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

- Yalpani, M. (1988). Polysaccharides. Elsevier Science Publishers. Amsterdam.

- Yamatoya, K. (1994). Hydrolysed guar gum. Food Ingredients, 4,15-20.

Enlaces

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





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