27.12.2013 Views

UNIVERSITAT POLITÈCNICA DE VALÈNCIA Desarrollo ... - RiuNet

UNIVERSITAT POLITÈCNICA DE VALÈNCIA Desarrollo ... - RiuNet

UNIVERSITAT POLITÈCNICA DE VALÈNCIA Desarrollo ... - RiuNet

SHOW MORE
SHOW LESS

You also want an ePaper? Increase the reach of your titles

YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.

58 I. Introducción<br />

Philips KM, Ruggio DM and Ashraf-Khorassani M (2005). Phytosterol composition of nuts<br />

and seeds commonly consumed in the United States. Journal Agriculture Food Chemistry,<br />

53(24): 9436-9445.<br />

Piergiovanni AR, Simeone R and Pasqualone A (2009). Composition of whole and refined<br />

meals of Kamut under southern Italian conditions. Chemical Engineering Transactions,<br />

17(2), 891-896.<br />

Prior RL and Gu L (2005). Occurrence and biological significance of proanthocyanidins in<br />

American diet. Phytochemistry, 66(18): 2264-2280.<br />

Raghavendra SN and Raghavarao KSMS (2010). Effect of different treatments for the<br />

destabilization of coconut milk emulsion. Journal of Food Engineering, 97(3): 341-347.<br />

Rajaram S, Connell KM and Sabaté J (2010). Effect of almond-enriched high<br />

monounsaturated fat diet on selected markers of inflammation: a randomized, controlled,<br />

crossover study. British Journal of Nutrition, 103(6): 907-912.<br />

Ranhotra GS, Gelroth JA, Glaser BK and Lorenz KJ (1996). Nutrient Composition of Spelt<br />

Wheat. Journal of Food Composition and Analysis, 9(1): 81-84.<br />

Rosburg V, Boylston T and White P (2010). Viability of Bifidobacteria Strains in Yogurt<br />

with Added Oat Beta-Glucan and Corn Starch during Cold Storage. Journal of Food Science,<br />

75(5): C439.<br />

Ruibal-Mendieta NL, Delacroix DL, Mignolet E, Pycke JM, Marques C, Rozenberg R,<br />

Petitjean G, Habib-Jiwan JL, Meurens M, Quetin-Leclercq J, Delzenne NM and Larondelle Y<br />

(2005). Spelt (Triticum aestivum ssp. spelta) as a Source of Breadmaking Flours and Bran<br />

Naturally Enriched in Oleic Acid and Minerals but Not Phytic Acid. Journal of Agricultural<br />

and Food Chemistry, 53(7): 2751-2759.<br />

Sadiq-Butt M, Tahir-Nadeem M, Khan MK, Shabir R. and Butt MS (2008). Oat: unique<br />

among the cereals. European Journal of Nutrition, 47(2): 68-79.<br />

Salas-Salvadó J, Casas-Agustench P, Murphy MM, López-Uriarte P and Bulló M (2008). The<br />

effect of nuts on inflammation. Asia Pacific Journal Clinic Nutrition, 17(S1): 333-336.

Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!