UNIVERSITAT POLITÈCNICA DE VALÈNCIA Desarrollo ... - RiuNet

304 IV.Resultados y discusión. Capítulo III
Capra ML, Patrignani F, Quiberoni AL, Reinheimer JA, Lanciotti R and Guerzoni ME
(2009). Effect of high pressure homogenization on lactic acid bacteria phages and probiotic
bacteria phages. International Dairy Journal, 19(5): 336-341
Chen CY, Lapsley K and Blumberg J (2006). A nutrition and health perspective on
almonds, Journal of the Science of Food and Agriculture, 86(14): 2245-2250.
Chen CY, Milbury PE, Chung SH and Blumberg JB (2007). Effect of almond skin
polyphenolics and quercetin on human LDL and apolipoprotein B-100 oxidation and
conformation. The Journal of Nutritional Biochemistry, 18(12): 785-794.
Milbury PE, Chen CY, Dolnikowski GG and Blumberg JB (2006). Determination of
Flavonoids and Phenolics and Their Distribution in Almonds. Journal of Agricultural and
Food Chemistry, 54(14): 5027-5033.
Cilla A, Laparra JM, Alegria A, Barbera R and Farre R (2008). Anti-oxidant effect derived
from bioaccessible fractions of fruit beverages against H 2 O 2 -induced oxidative stress in
Caco-2 cells. Food Chemistry, 106(3): 1180–1187.
Cruz NS, Capellas M, Jaramillo DP, Trujillo AJ, Guamis B and Ferragut V(2009). Soymilk
treated by ultra high-pressure homogenization: Acid coagulation properties and
characteristics of a soy-yogurt product, Food Hydrocolloids, 23(2): 490-496.
Deepika G, Rastall RA and Charalampopoulos D (2011). Effect of food models and lowtemperature
storage on the adhesion of Lactobacillus rhamnosus GG to Caco-2 cells.
Journal of Agricultural and Food Chemistry, 59(16): 8661-8666
Ekmekcioglu C (2002). A physiological approach for preparing and conducting intestinal
bioavailability studies using experimental systems. Food Chemistry, 76(2): 225-230.
García-Onieva M (2007). Lactancia artificial: técnica, indicaciones, fórmulas especiales.
Pediatría Integral, XI(4): 318-326.
Garrido I, Monagas M, Gómez-Cordovés C and Bartolomé B (2008). Polyphenols and
antioxidant properties of almond skins: influence of industrial processing. Journal of Food
Science, 73(2): C106-C115.