Química e Bioquímica dos Alimentos (1 º Sem 2017/2018)

LEAlim

Bibliografia

Principal

• Food. The chemistry of its components. , Coultate, T.P. Ed. RSC-R.Soc. Chem. Cambridge, 1996,
• Química de los Alimentos. , Belitz, H.D. / Grosch, W. Ed. Acribia, 1997,
• Principles of food chemistry. , Deman, J.M. Editor: An Aspen Publication, 1999,
• Química de alimentos. , Ribeiro, E.P., Seravalli, E. A. G. Ed. Edgard Blücher Lda., 2004,
• Entender a Bioquímica. , Luis S. Campos, Escolar Editora, 2002,

Secundária

• Water activity. theory and applications to food. , Rockland, L.B. / Beuchat, L.R. Ed. Marcel Dekker, N. Y., 1987,
• Food Proteins – Properties & Characterization. , Shuryo Nakai (Ed.). John Wiley & Sons Ltd, 1996,
• Glycoscience. , B. Fraser-Reid, K. Tatsuta, J. Thiem (Editors). Springer, 2001,
• Starch: Advances in Structure and Function. , T. L. Barsby , A. M. Donald, P. J. Frazier (Eds.) Royal Society of Chemistry, 2002,
• Food Phenolics: Sources, Chemistry, Effects and Applications 995. , Fereidoon Shahidi Marian Naczk Marion Naczk. CRC Press, n/a,
• Natural toxicants in food - Sheffield Food Technology. , Watson, D. (ed.) Ed. CRC Press, Sheffield, 1998,