Page 294

La ciencia de los alimentos en la práctica

Blumenthal, M.M. Frying Technology. Bailey´s Industrial Oils and Fat Products. John Wiley & Sons. Nueva York. 1995. Brody, A.L. Extending shelf life with micro-oxygen technologies. Food Technol. 01(79). 2011. Bourges, H. Elementos de nutriología. Química de los alimentos. Ed. S. Badui. Pearson. México. 1993. Bourges, H. et al. Pautas para la orientación alimentaria en México. International Life Sciences Institute. México. 2004. Bowman, B.B. y Russell, R.M. Present knowledge in nutrition. International Life Sciences Institute. Washington, D.C. 2001. Britton, G. Pigments in foods. More than just colours. Proc. Cong. Pigments in Foods. España. 1999. Burdock, G.A. Fenaroli´s Handbook of Flavor Ingredients. CRC Press, Boca Ratón, Fl. 2004. Butler, P. Smart packaging - Intelligent packaging for foods, beverages, phamaceuticals, and household products. Materials World 9:11. 2001. Campbell´s Kitchen. Campbell Soup Company, Camden, N.J. 2010. Chandan, R.D. y Shahari, K.M. Yogurt. Dairy Science and Technology Handbook. VCH Publishers, Inc. Nueva York. 1992. Charalambous, G. ed. Spices, herbs and edible fungi. Elsevier. Amsterdam. 1994. Charley, H. Tecnología de alimentos. Ed. Limusa. México. 1987. Chauvet, M. y Galvez, A. Learning about biosafety in Mexico: between competitiveness and conservation. Int. J. of Biotechnol. 7. 2005. Christen, G.L. y Smith, J.S. Food chemistry: Principles and applications. Science Technology System. West Sacramento, California. 2000. Clark, P.J. Functional effects of nonthermal processes on foods. Food Technol. 01(77). 2011. Codex Alimentarius. Principios generales de higiene de los alimentos. CAC/RCP-1. Roma. 2003. Coenders, A. Química culinaria. Ed. Acribia. Zaragoza. 1996. Control of Salmonella in Low Moisture Foods. The association of food, beverage and consumer products companies, GMA. USA. 2009. Córdova Frunz, J.L. La química y la cocina. Fondo de Cultura Económica. México. 2009. Corriher, S.O. Cookwise. William Morrow Ed. Nueva York, 1997. Crittenden, R. Prebiotics a Critical Review. Ed. Tannock, G.W., Horizon Scientific Press, RU. 1999. Dalby, A. Dangerous Tastes: The story of spices. Berkeley Univ. of California Press. 2000. Diccionario de Especialidades para la Industria Alimentaria. Thomson PLM. México, 2009. Duxbury, D. Flavor analysis integral to product development. Food Technol. 59. 2005. El, S.N. y Kavas, A. Available Lysin in Dried Milk after Processing. Int. J. Food Sci. Nutr. 48:2. 1997. 278

Profile for javier Laplaza

la ciencia de los alimentos en la practica  

la ciencia de los alimentos en la practica