15.07.2013 Views

UNIVERSIDAD POLITÉCNICA DE VALENCIA Departamento de ...

UNIVERSIDAD POLITÉCNICA DE VALENCIA Departamento de ...

UNIVERSIDAD POLITÉCNICA DE VALENCIA Departamento de ...

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.

VI. Bibliografía<br />

Hoagland, P.D. y Parris, N. 1996. Chitosan/pectin<br />

laminated films. Journal of Agricultural and Food<br />

Chemistry, 44: 1915-1919.<br />

Hutching, J.B. 1999. Food color and appearance. 2 nd Ed.<br />

Chapman y Hall Food Science Book. Aspen<br />

Publisher, Inc. Maryland, USA.<br />

ISO 6239. 1988. Plastiques: Détermination <strong>de</strong>s<br />

carsctéristiques en traction sur petites éprouvettes.<br />

Association Française <strong>de</strong> Normalisation. Paris.<br />

Jagannath, J.H., Nanjappa, C., Das Gupta, D. y Bawa,<br />

A.S. 2006. Studies on the stability of an edible film and its<br />

use for the preservation of carrot (Dsucus carota).<br />

International Journal of Food Science and Thecnology,<br />

41: 498-506.<br />

Jaramillo-Flores, M.E., González-Cruz, L., Cornejo-Mazón,<br />

M., Dorantes-Álvarez, L., Gutiérrez-López, G.F. y<br />

Hernán<strong>de</strong>z-Sanchez, H. 2003. Effect of thermal treatment<br />

on the antioxidant activity and content of carotenoids<br />

and phenolic compounds of cactus pear clado<strong>de</strong>s<br />

(Opuntia ficus-indica). Food Science and Technology<br />

Internatiinal, 9: 271-278.<br />

Kester J. J. y Fennema, O. 1986. Edible Films and Coating:<br />

A Review. Food Technology. 40: 47-57.<br />

Kim, J.H., Park, S.M., Ha, H.J., Moon,.C.J., Shim, T.K., Kim,<br />

J.M., Lee, N.H., Kim, H.C., Jang, K.J. y Wie, M.B. 2006.<br />

Opuntia ficus-indica attenuates neuronal injury in in vitro<br />

and in vivo mo<strong>de</strong>ls of cerebral ischemia. Journal of<br />

Ethnopharmacology, 104: 257-262.<br />

Kintner, P.K. y Van Buren, J.P. 1982. Carbohydrate<br />

Interference and its correction in pectin analysis using the<br />

m-hydroxydiphenyl method. Journal of Food Science, 47:<br />

756-759.<br />

Krochta, J.M. 1992. Control of mass transfer in food with<br />

edible coatings and films. In: Adances in Food<br />

Engineering, Singh, R.P. and Wirakartakusumah, M.A., Eds.<br />

CRC Press, Boca Raton, pp. 517.<br />

202

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

Saved successfully!

Ooh no, something went wrong!