Avaliação das propriedades gelificantes e emulsionantes de ...
Avaliação das propriedades gelificantes e emulsionantes de ...
Avaliação das propriedades gelificantes e emulsionantes de ...
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
Referências bibliográficas<br />
6. REFERÊNCIAS BIBLIOGRÁFICAS<br />
Alves, M. M. M. (2003). A Reologia. A Química e a Reologia no Processamento <strong>de</strong> Alimentos.<br />
Lisboa: Instituto Piaget – Ciência e Técnica.<br />
Atkins, P.W. 1994. Physical Chemistry, 5 th ed., Oxford University Press, Oxford.<br />
Batista, I.; Pires, C.; Nelhas, R. (2007), Extraction of Sardine Proteins by Acidic and Alkaline<br />
Solubilisation. Food Science and Technology International, vol 13 (3), 189-194.<br />
Batista, A. P.,; Raymundo, A.; Sousa, I.; Empis, J. (2006). Rheological characterization of<br />
coloured oil-in-water food emulsions with lutein and phycocyanin ad<strong>de</strong>d to the oil and aqueous<br />
phases. Food Hydrocolloids, 20: 44-52.<br />
Bora, P. S., Brekke, C. J.; Powers, J. R. (1994). Heat induced gelation of pea (Pisum sativum)<br />
mixed globulins, vicilinn and legumin. Journal of Food Science, 59 (3), 594-596.<br />
Choi, Y. J.; Park, J. W., 2002. Acid-ai<strong>de</strong>d protein recovery from enzyme-rich Pacific whiting. J.<br />
Food Sci., 67:2962 -2967.<br />
Damodaran, S. (1997). Food proteins: An overview. In: Food proteins and their applications.<br />
(Eds) Damodaran, S.; Paraf, A., Marcel Dekker Inc., New York, 1-21.<br />
Dickinson, E. & Stainsby, G. (1987). Food Technol. 41: 75-81.<br />
Dickinson, E. & Stainsby, G. (1988). Emulsion Stability. Advances in Food Emulsions and<br />
Foams. Eds Dickinson, E. & Stainsby, G., Elsevier Applied Science Publ., Londres, 1-41.<br />
Franco, J. M.; Berjano, M.; Gallegos, C. (1997). Linear viscoelasticity of salad dressing<br />
emulsions Journal of Agricultural and Food Chemistry, 45: 713-719.<br />
Franco, J. M.; Raymundo, A.; Sousa, I.; Gallegos, C. (1998a). Influence of processing variables<br />
on the rheological and textural properties of lupin protein-stabilized emulsions. Journal of<br />
Agricultural and Food Chemistry, 46, 3109-3115.<br />
Franco, J. M.; Gallegos, C.; Barnes, H. A. (1998b). On Slip Effects in Steady-State Flow<br />
Measurements of Oil-In-Water Food Emulsions. Jounal of Food Engineering, 36:89-102.<br />
Franco, J. M.M.; Partal, P.; Ruiz-Marquez, D.; Con<strong>de</strong>, B.; Gallegos, C. (2000). Influence of pH<br />
and protein thermal treatment on the rheology of pea protein-stabilized oil-in-water emulsions.<br />
Journal of Agricultural and Food Chemists´Society, 49: 1208-1212.<br />
65