Escolar Documentos
Profissional Documentos
Cultura Documentos
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review. Biotechnology Advances, v. 18, p. 179-206, 2000.
[2] Nascimento, Rodrigo Pires do. MICROBIOLOGIA INDUSTRIAL - BIOPROCESSOS. [s.l]: Elsevier,
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[3] Demain, A.L. (1990) Achievements in microbial technology. Biotechnol. Adv. 8, 291–301.
[4] Ikeda K (2002). «New seasonings». Chem Senses. 27 (9): 847–849. PMID 10736352.
[5] Loliger J (2000). «Function and importance of Glutamate for Savory Foods». Journal of
Nutrition. 130 (4s Suppl): 915s–920s. PMID 12438213
[6] Yamaguchi S (1991). «Basic properties of umami and effects on humans». Physiology &
Behavior. 49 (5): 833–841. PMID 1679557.
[7] Azevedo, R.A.; Arruda, P.; Turner, W.L.; Lea, P.J. The biosynthesis and metabolism of the
aspartate derived amino acids in higher plants. Phytochemistry, v.46, p.395-419, 1997.
[8] FAO. Protein quality evaluation Report of Joint FAO/ WHO. Rome: FAO, 1991. (Expert
Consulation FAO Food and Nutrition Paper S1).
[9] Demain, A. L. (2000). Microbial biotechnology. Trends in Biotechnology, 18(1), 26–31.