Bibliografía

Ø Ledl F, Schleicher E. New aspects of the Maillard reaction in foods and in the human body. Angew Chem Int Ed Engl. 1990; 29: 565-594.

ØFrye EB, Degenhardt TP, Thorpe SR, Baynes JW. Role of the Maillard reaction in aging of tissue proteins: advanced glycation end product-dependent increased in imidazolium cross-link in human lens proteins. J Biol Chem 1998; 273: 18714-18719.    

ØStadler RH, Scholz G. An update on current knowledge in analysis, level in food. Mechanisms of formation and potential strategies of control. ProQuest Sci J 2004; 62:449-467.

ØÁLVAREZ BLANCO, S.; VINCENT VELA, Mª C. (2006). Ciencia Y Tecnología de Polímeros. Universidad Politécnica de Valencia. Valencia.

ØGomez Caravaca A, Gomez Romero M, Marraez Roman D, Segura Carretero A, Fernandez Gutierrez  A. 2006. Advances in the analysis of phenolic compounds in products derives from bees, Journal of Pharmaceutical and Biomedical Analysis 41: 1220-1234.

ØBu-Contreras R., Rao M.A. 2002. Review: Dynamic rheological behaviour of heated potatoes. Food Science and Technology International 8:3-10.

ØCottrell J.E., Duffus C.M., Paterson L., Mac Kay G.R., Allison M.S., Bain H. 1993. The effect of storage temperature on reducing sugar concentration and the activities of three amylolytic enzymes in tubers of the cultivated potato, Solanum tuberosum L. Potato Research 36:107-117.

ØMottrams DS, Wedzicha Bl, Dodson AT. Acrylamide is formed in the Maillard reaction. Nature 2002; 419: 448-449.   

ØSurkyk N, Rosen J, Andersson R, Aman P. Effects of asparragine, fructose, and baking conditions on acrylamide content in yeast-leavened wheat bread. J Agric Food Chem 2004; 52: 2047-2051.