Nutricionistas que aprenden. Guía para el desarrollo de proyectos con impacto
84 Bibliografía ★ Bonjoch, N. P., & Ramos, P. (2001). Handbook of plant ecophysiology techniques: Protein content quantification by Bradford method . Kluwer Academic Publishers. ★ Cabezas-Zábala, C. C., Hernández-Torres, B. C., & Vargas-Zarate, M. (2016). Aceites y grasas: Efectos en la salud y regulación mundial. Revista de la Facultad de Medicina , 64 (4), 761. https://doi.org/10.15446/revfacmed.v64n4.53684 ★ Castellano, J. (2017). Grasas y aceites: Tratado de nutrición, composición y calidad nutritiva de los alimentos (3.ª ed.). https://www.researchgate.net/publication/318503223_Grasas_y_Aceites ★ Champ, M., Langkilde, A.-M., Brouns, F., Kettlitz, B., & Collet, Y. L. B. (2003). Advances in dietary fibre characterisation. 1. Definition of dietary fibre, physiological relevance, health benefits and analytical aspects. Nutrition Research Reviews , 16 (1), 71–82. https://doi.org/10.1079/NRR200254 ★ Chang, S. K. C., & Zhang, Y. (2017). Protein analysis. En S. S. Nielsen (Ed.), Food analysis (pp. 315–331). Springer International Publishing. https://doi.org/10.1007/978-3-319-45776- 5_18 ★ Chromý, V., Vinklárková, B., Šprongl, L., & Bittová, M. (2015). The Kjeldahl method as a primary reference procedure for total protein in certified reference materials used in clinical chemistry. I. A review of Kjeldahl methods adopted by laboratory medicine. Critical Reviews in Analytical Chemistry , 45 (2), 106–111. https://doi.org/10.1080/10408347.2014.892820 ★ Cofan Pujol, M. (2014). Mecanismos básicos. Absorción y excreción de colesterol y otros esteroles. Clínica e Investigación en Arteriosclerosis , 26 (1), 41–47. https://doi.org/10.1016/j.arteri.2013.10.008 ★ Dai, F.-J., & Chau, C.-F. (2017). Classification and regulatory perspectives of dietary fiber. Journal of Food and Drug Analysis , 25 (1), 37–42. https://doi.org/10.1016/j.jfda.2016.09.006 ★ Ferjančič, B., Skrt, M., Korošec, M., & Bertoncelj, J. (2022). Comparative analysis of dietary fibre determination by AOAC 991.43 and AOAC 2011.25 for frequently consumed foods in Slovenia. Food Chemistry , 397 , Artículo 133753. https://doi.org/10.1016/j.foodchem.2022.133753 ★ Food and Agriculture Organization. (2016). Guía para muestreo de alimentos . https://www.academia.edu/24018626/Guia_para_muestreo_de_alimentos_FAO ★ García-Amezquita, E., Viacava, F., & Velazquez, J. (Eds.). (2020). Science and technology of fibers in food systems . Springer International Publishing. https://doi.org/10.1007/978-3-030- 38654-2 ★ Gutiérrez, L., & Ramírez, G. (1998). Comparación entre los contenidos de fibra dietaria total y fibra cruda de los alimentos descritos en la tabla de composición de alimentos colombianos. Vitae , 6 . https://revistas.udea.edu.co/index.php/vitae/article/view/661/573 ★ He, Y., Wang, B., Wen, L., Wang, F., Yu, H., Chen, D., Su, X., & Zhang, C. (2022). Effects of dietary fiber on human health. Food Science and Human Wellness , 11 (1), 1–10. https://doi.org/10.1016/j.fshw.2021.07.001 ★ Jain, A., Jain, R., & Jain, S. (2020). Basic techniques in biochemistry, microbiology and molecular biology: Principles and techniques . Springer US. https://doi.org/10.1007/978-1-4939- 9861-6
Made with FlippingBook
RkJQdWJsaXNoZXIy Mzc3MTg=