Registro:

Referencias:

• Acevedo, N., Schebor, C., Buera, M.P., Water-solids interactions, matrix structural properties and the rate of non-enzymatic browning (2006) Journal of Food Engineering, 77 (4), pp. 1108-1115
• Albert, S., Mittal, G.S., Comparative evaluation of edible coatings to reduce fat uptake in a deep-fried cereal product (2002) Food Research International, 35, pp. 445-448
• Arvanitoyannis, I., Biliaderis, C.G., Physical properties of polyol-plasticized edible films made from sodium caseinate and soluble starch blends (1998) Food Chemistry, 62 (3), pp. 333-342
• Ayranci, E., Tunc, S., A method for the measurement of the oxygen permeability and the development of edible films to reduce the rate of oxidative reactions in fresh foods (2003) Food Chemistry, 80, pp. 423-431
• Bell, L.N., Labuza, T.P., pH of low-moisture solids (1992) Trends in Food Science and Technology, 3, pp. 271-274
• Bell, L.N., Touma, D.E., White, K.L., Chen, Y.-H., Glycine loss and Maillard browning as related to the glass transition in a model food system (1998) Journal of Food Science, 63 (4), pp. 625-628
• Bissett, O.W., Berry, R.E., Ascorbic acid retention in orange juice as related to container type (1975) Journal of Food Science, 40 (1), pp. 178-180
• Boquet, R., Chirife, J., Iglesias, H.A., Equations for fitting water sorption isotherms of foods. II. Evaluation of various two-parameter models (1978) Journal of Food Technology, 13, pp. 319-327
• Burin, L., Buera, M.P., β-Galactosidase activity as affected by apparent pH and physical properties of reduced moisture systems (2002) Enzyme and Microbial Technology, 30, pp. 367-373
• Chandrasekaran, R., Puigjaner, L.C., Joyce, K.L., Arnott, S., Cation interactions in gellan: an X-ray study of the potassium salt (1988) Carbohydrate Research, 181, pp. 23-40
• Chen, P.L., Long, Z., Ruan, R., Labuza, T.P., Nuclear resonance studies of water mobility in bread during storage (1997) Lebensmittel Wissenschaft und Technologie (LWT), 30, pp. 178-183
• Eichner, K., Karel, M., The influence of water content and water activity on the sugar-aminoacid browning reaction in model systems under various conditions (1972) Journal of Agricultural and Food Chemistry, 20, pp. 218-223
• Famá, L., Rojas, A.M., Goyanes, S., Gerschenson, L.N., Mechanical properties of tapioca-starch edible films containing sorbates (2005) Lebensmittel Wissenschaft und Technologie (LWT), 38, pp. 631-639
• Fodor, G., Arnold, R., Mohacsi, T., A new role for l-ascorbic acid: Michael donor to α,β-unsaturated carbonyl compounds (1983) Tetrahedron, 39 (13), pp. 2137-2145
• Forsell, P.M., Mikkila, J.M., Moates, G.K., Parker, R., Phase and glass transition behaviour of concentrated barley starch-glycerol mixtures, a model for thermoplastic starch (1997) Carbohydrate Polymers, 34, pp. 275-282
• García, M.A., Ferrero, C., Bértola, N., Martino, M., Zaritzky, N., Edible coatings from cellulose derivatives to reduce oil uptake in fried products (2002) Innovative Food Science and Emerging Technologies, 3, pp. 391-397
• Greenspan, L., Humidity fixed points of binary saturated aqueous solutions (1977) Journal of Research of the National Bureau of Standards - Physics and Chemistry, 81 A (1), pp. 89-96
• Guilbert, S., Gontard, N., Edible and biodegradable food packaging (1995) Foods and packaging materials, pp. 159-168. , Royal society of chemistry, Cambridge, UK
• Hatakeyama, H., Hatakeyama, T., Interaction between water and hydrophilic polymers (1998) Thermochimica Acta, 308, pp. 3-22
• Jampen, S., Britt, I.J., Tung, M.A., Gellan polymer solution properties: dilute and concentrated regimes (2000) Food Research International, 33, pp. 579-586
• Karmas, R., Buera, M.P., Karel, M., Effect of glass transition of rates of nonenzymatic browning in food systems (1992) Journal of Agricultural and Food Chemistry, 40 (5), pp. 873-879
• Kitts, D.D., An evaluation of the multiple effects of the antioxidant vitamins (1997) Trends in Food Science and Technology, 8, pp. 198-203
• Kurata, T., Sakurai, Y., Degradation of l-ascorbic acid and mechanism of non-enzymic browning reaction. Part II (1967) Agricultural and Biological Chemistry, 31, pp. 170-176
• Labuza, T.P., Oxidative changes in foods at low and intermediate moisture levels (1975) Water relations in foods, pp. 455-474. , Duckworth R.B. (Ed), Academic Press, New York
• Labuza, T., Baisier, W.M., The kinetics of nonenzymatic browning (1992) Physical chemistry of foods, pp. 595-649. , Schwartzberg H., and Hartel R. (Eds), Marcel Dekker, New York
• Labuza, T.P., Saltmarch, M., The nonenzymatic browning reaction as affected by water in foods (1981) Water activity: Influences on food quality, pp. 605-650. , Rockland L.B., and Steward G.F. (Eds), Academic Press, New York
• Lee, S., Labuza, T., Destruction of ascorbic acid as a function of water activity (1975) Journal of Food Science, 40, pp. 370-373
• Leffler, J., Grunwald, E., (1963) Rates and equilibria of organic reactions, , John Wiley and Sons Inc, New York and London
• Leung, H.K., Magnuson, J.A., Bruinsma, B.J., Nuclear magnetic resonance study of water mobility in flour doughs (1979) Journal of Food Science, 44, pp. 1408-1411
• Levine, M., Morita, K., Ascorbic acid in endocrine systems (1985) Vitamins and hormones, 42, p. 3. , Academic Press, New York
• Lievonen, S.M., Roos, Y.H., Water sorption of food models for studies of glass transition and reaction kinetics (2002) Journal of Food Science, 67 (5), pp. 1758-1766
• Mathlouthi, M., Water content, water activity, water structure and the stability of foodstuffs (2001) Food Control, 12, pp. 409-417
• Morrisey, P.A., O'Brien, N.M., Dietary antioxidants in health and disease (1998) International Dairy Journal, 8, pp. 463-472
• Morris, V.J., Mackie, A.R., Wilde, P.J., Kirby, A.R., Clare, E., Mills, N., Atomic force microscopy as a tool for interpreting the rheology of food biopolymers at the molecular level (2001) Lebensmittel Wissenschaft und Technologie (LWT), 34, pp. 3-10
• Morrison, R.T., Boyd, R.N., (1990) Química Orgánica., , Addison-Wesley Iberoamericana, S.A., Wilmington, Delaware, USA pp. 190, 211, 233
• Park, H.J., Development of advanced edible coatings for fruits (1999) Trends in Food Science and Technology, 10, pp. 254-260
• Riemer, J., Karel, M., Shelf-like studies of vitamin C during food storage: prediction of l-ascorbic acid retention in dehydrated tomato juice (1978) Journal of Food Processing and Preservation, 1, pp. 293-312
• Rojas, A.M., Gerschenson, L.N., Determinación de vitamina C en productos frutihortícolas (1991) Anales de la Asociación Química Argentina, 79, pp. 97-106
• Rojas, A.M., Gerschenson, L.N., Ascorbic acid destruction in sweet aqueous model systems (1997) Lebensmittel Wissenschaft und Technologie (LWT), 30, pp. 567-572
• Rojas, A.M., Gerschenson, L.N., Influence of system composition on ascorbic acid destruction at processing temperatures (1997) Journal of the Science of Food and Agriculture, 74, pp. 369-378
• Shrestha, A.K., Arcot, J., Paterson, J.L., Edible coating materials-their properties and use in the fortification of rice with folic acid (2003) Food Research International, 36, pp. 921-928
• Sokal, R.R., Rohlf, F.J., (1969) Biometry. The principles and practice of statistics in biological research, , W.H. Freeman and Co. Publisher, San Francisco, USA pp. 253-380
• Taoukis, P.S., Breene, W.M., Labuza, T.P., Intermediate-moisture foods (Chapter 4) (1976) Advances in cereal science and technology, IX, pp. 91-128. , Pomeranz Y. (Ed), American Association of Cereal Chemists, USA
• Trezza, T.A., Krochta, J.M., Color stability of edible coatings during prolonged storage (2000) Journal of Food Science, 65 (1), pp. 1166-1169
• Villota, R., Karel, M., Prediction of ascorbic acid retention during drying. I. Moisture and temperature distribution in a model system (1980) Journal of Food Processing and Preservation, 4, pp. 111-134
• Vittadini, E., Dickinson, L.C., Chinachoti, P., 1H and 2H NMR mobility in cellulose (2001) Carbohydrate Polymers, 46 (1), pp. 49-57
• Weisburger, J.H., Mechanisms of action of antioxidants as exemplified in vegetables, tomatoes and tea (1999) Food and Chemical Toxicology, 37, pp. 943-948
• Wilhelm, H.M., Sierakowski, M.R., Souza, G.P., Wypych, F., Starch films reinforced with mineral clay (2003) Carbohydrate Polymers, 52, pp. 101-110
• Yang, L., Paulson, A.T., Mechanical properties of water vapour barrier properties of edible gellan films (2000) Food Research International, 33, pp. 563-570

Citas:

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

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

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

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