2013_14
Guía docente 
Escuela Técnica Superior de Ingeniería Química
A A A 
castellano 
Ingeniería Ambiental y Producción Sostenible (2011)
 Asignaturas
  HERRAMIENTAS PARA EL DISEÑO Y PRODUCCIÓN SOSTENIBLE DE ALIMENTOS ESTRUCTURADOS
   Fuentes de información
Básica A.R. Linneman; M. A.J.S. van Boekel, Food Product Design. An Integrated Approach, Wageningen Academic Publishers, The Netherlands , 2007
D. J. McClements, Food emulsions : principles, practices, and techniques, CRC Press, cop. Boca Raton, Fla, 2005
Robin Guy, Extrusión de alimentos : tecnología y aplicaciones, Acribia, cop., Zaragoza, 2001
T.P. Coultate, Food: the chemistry of its components, 4ª ed. Royal Society of Chemistry, cop., Cambridge, 2002
H. D. Belitz, W. Grosch, P. Schieberle, Food Chemistry, 3ª ed. Springer, 2004
Owen R. Fennema, Química de los alimentos, 3ª ed. Acribia, 2010

Complementária R. Guy, Extrusion cooking: technologies and applications, CRC Press; Cambridge, Eng. Woodhead, cop. Boca Raton, 2001
J.M. Lakkis, Encapsulation and controlled release technologies in food systems, Blackwell, Ames, Iowa, 2007
F. Leal-Calderon, J. Bibette, V. Schmitt, Emulsion Science: Basic Principles, Springer, New York, NY, 2007
M.N. Riaz, Extruders in food applications, Lancaster, Pa : Technomic Pub. Co., Lancaster, 2000
D.R. Karsa, R. A.Stephenson, Encapsulation and controlled release technologies in food systems, Woodhead Publishing, cop., Cambridge, 2005

Extrusion cooking: technologies and applications (2001)  R. Guy CRC Press; Cambridge, Eng. Woodhead, cop. Boca Raton.

Encapsulation and controlled release technologies in food systems (2007) . J.M. Lakkis.  Blackwell, Ames, Iowa

Emulsion Science: Basic Principles, F. Leal-Calderon, J. Bibette, V. Schmitt (2007) Springer, New York, NY.

Extruders in food applications, M.N. Riaz (2000) Lancaster, Pa : Technomic Pub. Co.

Encapsulation