Registro:

Referencias:

• Pandino, G., Lombardo, S., Lo Monaco, A., Mauromicale, G., Choice of time of harvest influences the polyphenol profile of globe artichoke (2013) J Funct Food, 5, pp. 1822-1828
• Ceccarelli, N., Curadi, M., Picciarelli, P., Martelloni, L., Sbrana, C., Giovannetti, M., Globe artichoke as a functional food (2010) Med J Nutrition Metab, 3, pp. 197-201
• Bianco, V., (1990) Orticoltura, pp. 209-251. , Bianco V, Pimpini F, (eds), Bologna, Patron Editore
• Pandino, G., Lombardo, S., Mauromicale, G., Williamson, G., Profile of polyphenols and phenolic acids in bracts and receptacles of globe artichoke (Cynara cardunculus var. scolymus) germplasm (2011) J Food Compos Anal, 24, pp. 148-153
• Rotondo, R., Firpo, I., García, S.M., López Anido, F., Cravero, V., Cointry, E., Characterization of argentine’s globe artichoke (cynara cardunculus [l.] Var. Scolymus) cultivars by post-harvest related traits (2012) Acta Hortic, 942, pp. 473-478
• Lattanzio, V., Kroon, P., Linsalata, V., Cardinali, A., Globe artichoke: a functional food and source of nutraceutical ingredients (2009) J Funct Food, 1, pp. 131-144
• Femenia, A., Robertson, A., Waldron, K., Selvendran, R., Cauliflower (Brassica oleracea L.), globe artichoke (Cynara scolymus) and cichory witloof (Cichorium intybus) processing by-products as sources of dietary fibre (1998) J Sci Food Agric, 77, pp. 511-518
• Fissore, E., Santo Domingo, C., Pujol, C., Damonte, E., Rojas, A.M., Gerschenson, L., Upgrading of residues of bracts, stems and hearts of Cynara cardunculus L. var. scolymus to functional fractions enriched in soluble fiber (2014) Food Funct, 5, pp. 463-470
• Fissore, E., Ponce, N., Matkovic, L., Stortz, C., Rojas, A.M., Gerschenson, L., Isolation of pectin-enriched products from red beet (Beta vulgaris L. var. conditiva wastes: composition and functional properties (2011) Food Sci Technol Int, 17, pp. 517-527
• Willats, W., Orfila, C., Limberg, G., Buchholt, H., van Alebeek, G., Voragen, A., Modulation of the degree and pattern of methyl-esterification of pectic homogalacturonan in plant cell walls. Implications for pectin methyl esterase action, matrix properties, and cell adhesion (2001) J Biol Chem, 276, pp. 19404-19413
• Gałkowska, D., Długosz, M., Juszczak, L., Effect of high methoxy pectin and sucrose on pasting, rheological, and textural properties of modified starch systems (2013) Starch/Stärke, 65, pp. 499-508
• Giannouli, P., Richardson, R., Morris, E., Effect of polymeric cosolutes on calcium pectinate gelation. Part 2. Dextrans and inulin (2004) Carbohydr Polym, 55, pp. 357-365
• Picout, D., Richardson, R., Rolin, C., Abeysekera, R., Morris, E., Ca 2+ -induced gelation of low methoxy pectin in the presence of oxidised starch. Part 1. Collapse of network structure (2000) Carbohydr Polym, 43, pp. 113-122
• Cameron, R., Luzio, G., Vasu, P., Savary, B., Williams, M., Enzymatic modification of a model homogalacturonan with the thermally tolerant pectin methylesterase from citrus: 1. Nanostructural characterization, enzyme mode of action, and effect of pH (2011) J Agric Food Chem, 59, pp. 2717-2724
• Luzio, G.A., Cameron, R., Demethylation of a model homogalacturonan with the salt-independent pectin methylesterase from citrus: Part II. Structure-function analysis (2008) Carbohydr Polym, 71, pp. 300-309
• Tanhatan-Nasseri, A., Crépeau, M., Thibault, J.F., Ralet, M.C., Isolation and characterization of model homogalacturonans of tailored methylesterification patterns (2011) Carbohydr Polym, 86, pp. 1236-1243
• Sundar Raj, A., Rubila, S., Jayabalan, R., Ranganathan, T., A review on pectin: chemistry due to general properties of pectin and its pharmaceutical uses (2012) Sci Rep, 1, p. 550
• Franck, A., De Leenheer, L., (2005) Polysaccharides, pp. 438-439. , Steinbüchel A, Rhee S, (eds), Biopolymers Online, New York
• Roberfroid, M., (2004) Inulin-type fructans functional food ingredients, , Wolinsky I, (ed), CRC Press, Boca Raton
• Franck, A., (2006) Food polysaccharides and their applications, pp. 335-351. , Stephen AM, Phillips GO, Williams PA, (eds), CRC Press, London
• Meyer, D., Bayarri, S., Tárrega, A., Costell, E., Inulin as texture modifier in dairy products (2011) Food Hydrocoll, 25, pp. 1881-1890
• Wouters, R., (2010) Food stabilisers, thickeners and gelling agents, pp. 180-197. , Imeson A, (ed), Wiley-Blackwell, Chichester
• Roberfroid, M., Introducing inulin-type fructans (2005) Br J Nutr, 93, pp. S13-S25
• Fissore, E., Ponce, N., Stortz, C., Rojas, A.M., Gerschenson, L.N., Characterisation of fiber obtained from pumpkin (Cucumis moschata Duch.) mesocarp through enzymatic treatment (2007) Food Sci Technol Int, 13, pp. 141-151
• Fissore, E., Santo, C., Gerschenson, L.N., Giannuzzi, L., A study of the effect of dietary fiber fractions obtained from artichoke (Cynara cardunculus L. var. scolymus) on the growth of intestinal bacteria associated with health (2015) Food Funct, 6, pp. 1667-1674
• Santo Domingo, C., Soria, M., Rojas, A., Fissore, E., Gerschenson, L., Protease and hemicellulase assisted extraction of dietary fiber from wastes of Cynara cardunculus (2015) Int J Mol Sci, 16, pp. 6057-6075
• Martín-Cabrejas, M., Waldron, K., Selvendran, R., Cell wall changes in spanish pear during ripening (1994) J Plant Physiol, 144, pp. 541-548
• Muggeridge, M., Clay, M., (2001) Handbook of herbs and spices, , Peter KV, (ed), Woodhead Publishing, Cambridge
• Wood, P.J., Siddiqui, I.R., Determination of methanol and its application for measurement of pectin ester content and pectin methyl esterase activity (1971) Anal Biochem, 39, pp. 418-428
• Williams, P.A., Sayers, C., Viebke, C., Senan, C., Mazoyer, J., Boulenguer, P., Elucidation of the emulsification properties of sugar beet pectin (2005) J Agric Food Chem, 53, pp. 3592-3597
• Evans, M., Gallagher, J., Ratcliffe, I., Williams, P.A., Determination of the degree of polymerisation of fructans from ryegrass and chicory using MALDI-TOF mass spectrometry and gel permeation chromatography coupled to multiangle laser light scattering (2016) Food Hydrocoll, 53, pp. 155-162
• Fissore, E., Rojas, A., Gerschenson, L., Williams, P.A., Butternut and beetroot pectins: characterization and functional properties (2013) Food Hydrocoll, 31, pp. 172-182
• Kim, C., Yoo, B., Rheological properties of rice starch-xhantan gum mixtures (2006) J Food Eng, 75, pp. 120-128
• Fissore, E., Rojas, A.M., Gerschenson, L., Rheological performance of pectin-enriched products isolated from red beet (Beta vulgaris L. var. conditiva) through alkaline and enzymatic treatments (2012) Food Hydrocoll, 26, pp. 249-260
• Ferry, J.D., (1980) Viscoelastic properties of polymers, , 2, Wiley, New York
• Lapasin, R., Pricl, S., (1995) Rheology of industrial polysaccharides. Theory and applications, pp. 250-494. , Chapman & Hall, London
• Quintana, J.M., (2003) Microestructura, Estabilidad Y Propiedades reológicas De Emulsiones Alimentarias Estabilizadas Con Hidrocoloides, , PhD-Thesis, Universidad Nacional de La Plata, Facultad de Ciencias Exactas, Departamento de Química (In Spanish)
• Montgomery, D.C., (2008) Design and analysis of experiments, , Wiley, New York
• McCleary, B.V., Blakeney, A.B., Measurement of inulin and oligofructan (1999) Cereal Food World, 44, pp. 398-406
• McCleary, B.V., Rossiter, P., Measurement of novel dietary fibers (2004) J AOAC Int, 87, pp. 707-711
• Filisetti-Cozzi, T., Carpita, N.C., Measurement of uronic acids without interference from neutral sugars (1991) Anal Biochem, 197, pp. 157-162
• Sayah, M.Y., Chabir, R., Benyahia, H., Kandri, Y.R., Chahdi, F.O., Touzani, H., Errachidi, F., Yield, esterification degree and molecular weight evaluation of pectins isolated from orange and grapefruit peels under different conditions (2016) Plos One, pp. 1-16. , https://doi.org/10.1371/journal.pone.0161751
• Azis, B.H., Chin, B., Deacon, M.P., Harding, S.E., Pavlov, G.M., Size and shape of inulin in dimethyl sulphoxide solution (1999) Carbohydr Polym, 38, pp. 231-234
• Mensink, M.A., Frijlink, H.W., Van der Voort Maarschalk, K., Hinrichs, W.L., Inulin, a flexible oligosaccharide. I: review of its physicochemical characteristics (2015) Carbohydr Polym, 130, pp. 405-419
• Panchev, I., Delchev, N., Kovacheva, D., Slavov, A., Physicochemical characteristics of inulins obtained from Jerusalem artichoke (Helianthus tuberosus L.) (2011) Eur Food Res Technol, 233, pp. 889-896
• MacDougall, A.J., Ring, S.G., (2004) Chemical and functional properties of food saccharides, , Tomasik P, (ed), CRC Press, Boca Raton
• Cárdenas, A., Higuera-Ciapara, I., Goycoolea, F.M., Rheology and aggregation of cactus (Opuntia ficus-indica) mucilage in solution (1997) J Prof Assoc Cactus, 1, pp. 152-199
• Ross Murphy, S.B., Rheological characterization of polymer gels and networks (1994) Polym Gels Netw, 2, pp. 229-237
• Powell, D.A., Morris, E.R., Gidley, M.J., Rees, D.A., Conformations and interactions of pectins. II. Influence of residue sequence on chain association in calcium pectate gels (1982) J Mol Biol, 155, pp. 517-531
• Vincken, J.P., Schols, H.A., Oomen, R.J., McCann, M.C., Ulvskov, P., Voragen, A.G., Visser, R.J., If homogalacturonan were a side chain of rhamnogalacturonan I. Implications for cell wall architecture (2003) Plant Physiol, 132, pp. 1781-1789
• Braccini, I., Perez, S., Molecular basis of Ca 2+ -induced gelation in alginates and pectins: the egg-box model revisited (2001) Biomacromol, 2, pp. 1089-1096
• Fissore, E.N., Matkovic, L., Wider, E., Rojas, A.M., Gerschenson, L.N., Rheological properties of pectin-enriched products isolated from butternut (Cucurbita moschata Duch ex Poiret) (2009) LWT-Food Sci Technol, 42, pp. 1413-1421
• Picout, D.R., Ross-Murphy, S.B., Rheology of biopolymer solutions and gels (2003) Sci World J, 3, pp. 105-121
• Ikeda, S., Nishinari, K., Weak gel-type rheological properties of aqueous dispersions of non-aggregated k-carrageenan helices (2001) J Agric Food Chem, 49, pp. 4436-4441
• Paraskevopoulou, A., Kiosseoglou, V., Alevisopoulos, S., Kasapis, S., Small deformation properties of model salad dressings prepared with reduced cholesterol egg yolk (1997) J Texture Stud, 28, pp. 221-237
• Alonso-Mougan, M., Meijide, F., Jover, A., Rodriguez-Nuñez, E., Vazquez-Tato, J., Rheological behaviour of an amide pectin (2002) J Food Eng, 55, pp. 123-129
• Moraes, I.C.F., Fasolin, L.H., Cunha, R.L., Menegalli, F.C., Dynamic and steady-shear rheological properties of Santan and guargums dispersed in yellow passion fruit pulp (Passiflora edulis f. flavicarpa) (2011) Braz J Chem Eng, 28, pp. 483-494

Citas:

---------- APA ----------

---------- CHICAGO ----------

---------- MLA ----------

---------- VANCOUVER ----------