Registro:

Referencias:

• Barbosa-Cánovas, G.V., Pothakamury, U.R., Palou, E., Swanson, B.G., (1998) Nonthermal preservation of foods, , New York: Marcel Dekker. p. 276
• Barsotti, L., Dumay, E., Mu, T.H., Fernández-Díaz, M.D., Cheftel, J.C., Effects of high voltage electric pulses on protein-based food constituents and structures (2002) Food Science and Technology, 12, pp. 136-144
• Bollag, D.M., Edelstein, S.J., Gel electrophoresis under denaturing conditions (1991) Protein Methods, pp. 95-141. , D.M. Bollag, & S.J. Edelstein. New York: Wiley-Liss
• Cairoli, S., Iametti, S., Bonomi, F., Reversible and irreversible modifications of β-lactoglobulin upon exposure to heat (1994) Journal of Protein Chemistry, 13, pp. 347-354
• Castro, A.J., Swanson, B.G., Barbosa-Cánovas, G.V., Zhang, Q.H., Pulsed electric fields modification of milk alkaline phosphatase activity (2001) Pulsed Electric Fields in Food Processing, pp. 65-82. , G.V. Barbosa-Cánovas, & Q.H. Zhang. Lancaster, PA: Technomic Publishing
• Castro, A.J., Swanson, B.G., Barbosa-Cánovas, G.V., Dunker, A.K., Pulsed electric fields denaturation of bovine alkaline phosphatase (2001) Pulsed Electric Fields in Food Processing, pp. 65-82. , G.V. Barbosa-Cánovas, & Q.H. Zhang. Lancaster, PA: Technomic Publishing
• Cheftel, J.C., Cuq, J.L., Lorient, D., Las proteínas del huevo (1989) Proteínas Alimentarias, pp. 167-177. , J.C. Cheftel, J.L. Cuq, & D. Lorient. Zaragoza, España: Editorial Acribia SA
• Clas, S.D., Dalton, C.R., Hancock, B.C., Differential scanning calorimetry: Applications in drug development (1999) Pharmaceutical Science and Technology Today, 2 (8), pp. 311-319
• Donovan, J.W., Mapes, C.J., Davis, J.G., Garibaldi, J.A., A differential scanning calorimetric study of stability of egg white to heat denaturation (1975) Journal of Science and Food Agriculture, 26, pp. 73-83
• Fernández-Díaz, M.D., Barsotti, L., Dumay, E., Cheftel, C., Effects of pulsed electric fields on ovalbumin solutions and dialyzed egg white (2000) Journal of Agricultural and Food Chemistry, 48, pp. 2332-2339
• Ferry, J.D., Mechanical properties of substances of high molecular weight IV. Rigidities of gelatin gels; Dependence on concentration, temperature and molecular weight (1948) Journal of American Chemical Society, 70, p. 2244
• Gilliland, S.E., Speck, M.L., Mechanism of the bactericidal action produced by electro-hydraulic shock (1967) Applied Microbiology, 15 (5), pp. 1038-1044
• Grahl, T., Sitzmann, W., Märkl, H., Killing of micro-organism in fluid media by high-voltage pulses (1992) 10th Dechema Biotechnology Conference Series 5B, pp. 675-678. , G. Kreysa, & X. Drie. Hamburg: Verlagsgesellschaft
• Heremans, K., Van Camp, J., Huyghebaert, A., High pressure effects on proteins (1997) Food Proteins and Their Application, pp. 473-502. , S. Damodaran, & A. Paraf. New York: Marcel Dekker
• Ho, S.Y., Mittal, G.S., Cross, J.D., Effects of high field electric pulses on the activity of selected enzymes (1997) Journal of Food Engineering, 31, pp. 69-84
• Hoffmann, M.A.M., Van Mil, P.J.J.M., Heat-induced aggregation of β-lactoglobulin: Role of the free thiol group and disulfide bonds (1997) Journal of Agricultural and Food Chemistry, 45, pp. 2942-2948
• Iametti, S., De Gregori, B., Vecchio, G., Bonomi, F., Modifications occur at different structural levels during the heat-denaturation of β-lactoglobulin (1996) European Journal of Biochemistry, 237, pp. 106-112
• Jeantet, R., Baron, F., Nau, F., Roignant, M., Brulé, G., High intensity pulsed electric fields applied to egg white: Effect on Salmonella enteriditis inactivation and protein denaturation (1999) Journal of Food Protection, 62 (12), pp. 1381-1386
• Jeyamkondan, S., Jayas, D.S., Holley, R.A., Pulsed electric fields processing of foods: A review (1999) Journal of Food Protection, 62 (9), pp. 1088-1096
• Laemmli, U.K., Cleavage of structural proteins during the assembly of head of bacteriophague T4 (1970) Nature, 227, pp. 680-687
• Ma, L., Chang, F.J., Góngora-Nieto, M.M., Barbosa-Cánovas, G.V., Swanson, B.G., Comparison study of pulsed electric fields, high hydrostatic pressure, and termal processing on the electrophoretic patterns of liquid whole eggs (2001) Pulsed Electric Fields in Food Processing, pp. 65-82. , G.V. Barbosa-Cánovas, & Q.H. Zhang. Lancaster, PA: Technomic Publishing
• Martín-Belloso, O., Vega-Mercado, H., Qin, B.L., Chang, F.J., Barbosa-Cánovas, G.V., Swanson, B.G., Inactivation of Escherichia coli suspended in liquid egg using pulsed electric fields (1997) Journal of Food Processing and Preservation, 21, pp. 193-208
• Matsudomi, N., Yakamura, Y., Kobayashi, K., Heat-induced aggregation between ovalbumin and lysozyme (1986) Agricultural and Biological Chemistry, 50, pp. 1389-1395
• Mc Kenzie, H.A., Sawyer, W.H., Effect of pH on β-lactoglobulin (1967) Nature, 214, pp. 1101-1104
• McKenzie, H.A., β-lactoglobulin (1971) Milk Proteins: Chemistry and Molecular Biology, pp. 257-330. , H.A. McKenzie. New York: Academic Press
• Mc Swiney, M., Singh, H., Campanella, O., Thermal aggregation and gelation of bovine β-lactoglobulin (1994) Food Hydrocolloids, 8, pp. 441-453
• Miller, M.S., Proteins as fat substitutes (1994) Protein Functionality in Food Systems, pp. 435-466. , N.S. Hettiarachchy, & G.R. Ziegler. New York: Marcel Dekker
• Mulvihill, D.M., Donovan, M., Whey proteins and their thermal denaturation. A review (1987) Irish Journal of Food Science and Technology, 11, pp. 43-75
• Newman, E., Principles of electric fields effects in chemical and biological systems (1981) Topics of Bioelectrochemistry and Bioenergetics, 4, pp. 114-160
• Qi, X.L., Holt, C., McNulty, D., Clarke, D.T., Brownlow, S., Jones, G.R., Effect of temperature on the secondary structure of β-lactoglobulin at pH 6.7, as determined by CD and ID spectroscopy: A test of the molten globule hypothesis (1997) Biochemistry Journal, 324, pp. 341-346
• Qin, B., Zhang, Q., Barbosa-Cánovas, G.V., Swanson, B.G., Pedrow, P.D., Pulsed electric fields treatment chamber design for liquid food pasteurisation using a finite element method (1995) Transactions of the ASAE, 38 (2), pp. 557-565
• Relkin, P., Thermal unfolding of β-lactoglobulin, α-lactalbumin, and bovine serum albumin. A thermodynamic approach (1996) Critical Reviews in Food Science and Nutrition, 36 (6), pp. 565-601
• Relkin, P., Meylheuc, T., Launay, B., Raynal, K., Heat-induced gelation of globular protein mixtures. A DSC and scanning electron microscopic study (1998) Journal of Thermal Analysis, 51, pp. 747-755
• Ross, Y., Karel, M., Phase transitions of mixtures of amorphous polysaccharides and sugars (1991) Biotechnology Programme, 7, pp. 49-53
• Vega-Mercado, H.M., Martín-Belloso, O., Qin, B.L., Chang, F.J., Góngora-Nieto, M.M., Barbosa-Cánovas, G.V., Swanson, B.G., Non-thermal food preservation: Pulsed electric fields (1997) Trends in Food Science and Technology, 8, pp. 151-157
• Vega-Mercado, H., Powers, J.R., Martín-Belloso, O., Luedecke, L., Barbosa-Cánovas, G.V., Swanson, B.G., Change in susceptibility of proteins to proteolysis and the inactivation of an extracellular portease from Pseudomonas fluorescens M3/6 when exposed to pulsed electric fields (2001) Pulsed Electric Fields in Food Processing, pp. 121-133. , G.V. Barbosa-Cánovas, & Q.H. Zhang. Lancaster, PA: Technomic Publishing
• Vega-Mercado, H.M., Powers, J.R., Barbosa-Cánovas, G.V., Swanson, B.G., Effect of added calcium and EDTA on the inactivation of a protease from Pseudomonas fluorescens M3/6 when exposed to pulsed electric fields (2001) Pulsed Electric Fields in Food Processing, pp. 121-133. , G.V. Barbosa-Cánovas, & Q.H. Zhang. Lancaster, PA: Technomic Publishing
• Verheul, M., Pedersen, J.S., Roefs, S.P.F.M., De Kruif, K.G., Association behavior of native β-lactoglobulin (1999) Biopolymers, 49, pp. 11-20
• Wouters, P.C., Alvarez, I., Raso, J., Critical factors determining inactivation kinetics by pulsed electric field food processing (2001) Trends in Food Science and Technology, 12, pp. 112-121
• Yeom, H.W., Zhang, Q.H., Enzymatic inactivation by pulsed electric fields: A review (2001) Pulsed Electric Fields in Food Processing, pp. 65-82. , G.V. Barbosa-Cánovas, & Q.H. Zhang. Lancaster, PA: Technomic Publishing

Citas:

---------- APA ----------

---------- CHICAGO ----------

---------- MLA ----------

---------- VANCOUVER ----------