25.04.2013 Views

SUCEDÁNEO DEL CAFÉ A PARTIR DE ALGARROBA - RiuNet ...

SUCEDÁNEO DEL CAFÉ A PARTIR DE ALGARROBA - RiuNet ...

SUCEDÁNEO DEL CAFÉ A PARTIR DE ALGARROBA - RiuNet ...

SHOW MORE
SHOW LESS

Create successful ePaper yourself

Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.

BIBLIOGRAFÍA<br />

Hough, G.; Buera, M.; Martinez, E.; Resnik, S. 1991. Effect of composition on nonenzymatic<br />

browning rate in dulce de leche-like systems. Anales de la Asociación Química<br />

Argentina, 79: 31-40.<br />

Hurrell, R. 1982. Maillard reaction in flavour. En: Morton, I.; Macleod, A. (eds). Food<br />

Flavours, Elsevier Scientific, Ámsterdam, 399-437.<br />

Ibarz, A.; Navés, J. 1995. Efecto de la temperatura y contenido en sólidos solubles sobre la<br />

cinética de pardeamiento no enzimático de zumos clarificados de manzana. Food<br />

Science and Technology International, 1: 29-34.<br />

Iglesias, H.; Chirife, J. 1976. Prediction of effect of temperature on water sorption isotherms<br />

of food material. Journal of Food Technology, 11: 109-118.<br />

Jimenez, B.; Vergara, A. 1977. Estudio sobre la composición química y posibilidades de<br />

industrialización de la algarroba. Tesis de Título Facultad de Ingeniería. Universidad de<br />

Piura, Perú.<br />

Jones, J. 2000. Update on defining dietary fiber. Cereal Foods World, 45(5): 219-220.<br />

Kanade, P.; Pai, J. 1988. Moisture sorption method for hygroscopic samples using a<br />

modified proximity equilibration cell. Journal of Food Science, 53(4): 1218.<br />

Kanzaria, M.; Varshney, A. 1998. Prosopis juliflora its uses. En: Prosopis species in the arid<br />

and semiarid zones of India. Tewari, J.; Pasiecznik, L.; Harsh, L.; Harris, P. (eds).<br />

Prosopis Society of India and the Henry Doubleday Research Association, Coventry, UK,<br />

113-115.<br />

Karel, M. 1984. Chemical effects in food stored at room temperature. Journal of Chemical<br />

Education, 61(4): 335-339.<br />

Kato, H.; Yamamoto, M.; Fujimaki, M. 1969. Mechanisms of browning degradation of Dfructose<br />

in special comparison with D-glucose-glycine reaction. Agricultural and<br />

Biological Chemistry, 33(6): 939-948.<br />

Kuster, B., Temmink, H. 1977. The influence of pH and weak-acid anions on the dehydration<br />

of D-fructosa. Carbohydrates Research, 54: 185-192.<br />

Labuza, T. 1984. Moisture sorption: practical aspects of isotherm, measurement and use.<br />

American Association of Cereal Chemists, St. Paul, MN, 149.<br />

Labuza, T. 1972. Nutrient losses during drying and storage of dehydrated foods. CRC.<br />

Critical Review, Food Technology, 3: 217.<br />

Labuza, T. 1980a. Temperature/enthalpy/entropy compensation in food reactions. Food<br />

Technology, 34(2): 67.<br />

Labuza, T. 1980b. The effect of water activity on reaction kinetics of food deterioration. Food<br />

Technology, 34(4): 36-51, 59.<br />

Labuza, T.; Baisier, W. 1992. The kinetics of nonenzymatic browning. En: Physical<br />

Chemistry of Foods. Schwartzberg H., Hartel, R. (eds). IFST, New York, 602, 622-625.<br />

Labuza, T.; Kaaname, A.; Chen, J. 1985. Effect of temperature on the moisture sorption<br />

isotherms and water activity shift of two dehydrated foods. Journal of Food Science, 50:<br />

385-391.<br />

Lamarque, A.; Maestri, D.; Grosso, N.; Zygadlo, J.; Guzmán, C. 1994. Proximate<br />

Composition and Seed Lipid Components of some Prosopis (Leguminosae) from<br />

Argentina. Journal of the Sciences of Food and Agriculture, 66: 323-326.<br />

La Torre, P. 1990. Polvo soluble instantáneo a partir de algarroba. Tesis de Título Facultad<br />

de Ingeniería. Universidad de Piura, Perú.<br />

Lee, S. 1979. Caramel considered being a key component of coffee. Tea and Trade Journal,<br />

151(9): 6-10.<br />

Leino, M.; Lapveteläinen, A. 1991. Characterization of stored arabica y robusta coffee by<br />

headspace-GC and sensory analyses. Food Quality and Preference, 3(2): 115-125.<br />

Leung, H. 1986. Water activity and other colligative properties of foods. En: Physical and<br />

chemical properties of foods. Okos, M. (ed). American Society of Agricultural Engineers,<br />

138-185.<br />

Lindsay, R. 1993. Flavor. En: Fennema, O. (ed). Química de los alimentos. Editorial Acribia,<br />

Zaragoza, (9): 659-707.<br />

López Hernández, J.; Adris, J.; Fernández, E.; Monserrat, S. 1985. Obtención de mucílago a<br />

partir de algarrobo (Prosopis alba). La Alimentación Latinoamericana, 155: 62-64.<br />

Lozano, R. 1978. El color y su medición. Editorial AméricaLee, Buenos Aires, 188-189.<br />

92

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

Saved successfully!

Ooh no, something went wrong!