Página precedente Indice Página siguiente


E. BIBLIOGRAFÍA


Ahvenainen, R. 1996. New approaches in improving shelf-life of minimally processed fruits and vegetables. Trends in Food Science and Technology 7: 179-187.

Alzamora, S.M., Gerschenson, L.N., Cerrutti P. y Rojas, A.M. 1989. Shelf stable pineapple for long-term non refrigerated storage. Lebensmittel Wissenschaft und Technologie 22: 233-236.

Alzamora, S.M., Tapia, M.S., Argaiz, A. y Welti, J. 1993. Application of combined method technology in minimally processed fruits. Food Research International 26: 125-130.

Alzamora, S.M., Cerrutti, P., Guerrero, S. y López-Malo, A. 1995. Minimally processed fruits by combined methods. In Food preservation by moisture control -fundamentals and applications (pp. 463-492). Lancaster, USA, Eds. Welti-Chanes, J. & Barbosa-Cánovas, G., Technomic Pub. Co.

Alzamora, S.M., Tapia, M.S. y Welti-Chanes, J. 1998. New strategies for minimal processing of foods: the role of multi-target preservation. Food science and technology international 4: 353-361.

Alzamora, S.M., López-Malo, A. y Tapia de Daza, M.S. 2000a. Overview. In Minimally processed fruits and vegetables-fundamental aspects and applications. (pp. 1-9). Gaithersburg, MD, USA, Eds. Alzamora, S.M. Tapia, M.S & López-Malo, A. Aspen Publishers, Inc.

Alzamora, S.M., Castro, M.A., Vidales, S.L., Nieto, A.B. y Salvatori, D. 2000b. The roll of tissue microstructure in the textural characteristics of minimally processed fruits. In Minimally processed fruits and vegetables, fundamental aspects and applications (pp. 153-171). Gaithersburg, MD, USA, Eds. Alzamora, S.M., Tapia, M.S. & López Malo, A. Aspen Publishers, Inc.

Alzamora, S.M., Fito, P., López-Malo, A., Tapia, M.S. y Parada-Arias, E. 2000c. Minimally processed fruit using vacuum impregnation, natural antimicrobial addition and/or high hydrostatic pressure techniques. In Minimally processed fruits and vegetable- fundamental aspects and applications (pp. 293-315). Gaithersburg, MD, USA, Eds. Alzamora, S.M., Tapia, M.S. & López-Malo, A. Aspen Publishers, Inc.

Argaiz, A., López-Malo, A. y Welti-Chanes. J. 1995. Considerations for the development and stability of high moisture fruit products during storage. In Food preservation by moisture control - fundamentals and applications (pp. 729-760). Lancaster, USA, Eds. Welti-Chanes, J. & Barbosa-Cánovas, G., Technomic Pub. Co.

Cerrutti, P. y Alzamora, S.M. 1996. Inhibitory effects of vanillin on some food spoilage yeasts in laboratory media and fruit purées. International journal of food microbiology 29: 379-386.

Cerrutti, P., Alzamora, S.M y Vidales, S.L. 1997. Vanillin as antimicrobial for producing shelf-stable strawberry purée. Journal of food science 62: 608-610.

Chirife, J., Ferro Fontán, C. y Benmergui, E.A. 1980. The prediction of water activity in aqueous solutions in connection with intermediate moisture foods. IV. aw prediction in aqueous non electrolyte solutions. Journal of food technology 15: 59-70.

Chirife, J., Ferro Fontán, C. y Favetto, G.J. The water activity of fructose solutions in the intermediate moisture range. Lebensmittel Wissenshaft und Technologie 15: 159-60.

Davies, R., Birch, G.G. y Parker, K.J. 1975. Intermediate Moisture Foods. London, UK. Applied Science Publishers Ltd.

FAO. 1995a. Fruit and vegetable processing. Agricultural Services Bulletin 119, Rome.

FAO. 1995b. Small scale post-harvest handling practices - A manual for horticulture crops 3rd Edition, Series No. 8, Rome.

Gerschenson, L.N., Alzamora, S.M. y Chirife, J. 1986. Kinetics of sorbic acid loss during storage of peaches preserved by combined factors. Journal of food technology 21: 517-519.

Gould, G.W. 1995. Homeostatic mechanisms during food preservation by combined methods. In Food preservation by moisture control - fundamentals and applications (pp. 397-410). Lancaster, USA, Eds. Welti-Chanes, J. & Barbosa-Cánovas, G Technomic Pub. Co.

Gould, G.W. 1995. Overview. In New methods of food preservation (pp. XV-XIX). London, UK. Ed. Gould, G.W., Blackie Academic and Professional.

Guerrero, S., Alzamora, S.M. y Gerschenson, L.N. 1994. Development of a shelf-stable banana purée by combined factors: microbial stability. Journal of food protection 57: 902-907.

Guerrero, S., Alzamora, S.M. y Gerschenson, L.N. 1996. Optimization of a combined factors technology for preserving banana purée to minimize colour changes using the response surface methodology. Journal of food engineering 28: 307-322.

Jayaraman, K.S. 1995. Critical review on intermediate moisture fruits and vegetables. In Food preservation by moisture control -fundamentals and applications (pp. 411 -442). Lancaster, USA, Eds. Welti-Chanes, J. & Barbosa-Cánovas, G. Technomic Pub. Co.

Karel, M. 1973. Recent research and development in the field of low moisture and intermediate moisture foods. CRC Critical reviews in food technology 3: 329-373.

Leitsner, L. 2000. Hurdle technology in the design of minimally processed foods. In Minimally processed fruits and vegetables-fundamental aspects and applications (pp. 13-27). Gaithersburg, MD, USA, Eds. Alzamora, S.M., Tapia M.S. & López Malo. A. Aspen Publishers, Inc.

Leitsner, L. y Gould, G.W. 2002. Hurdle technologies. Combination treatments for food stability, safety and quality. New York, USA, Kluwer Academic/Plenum Publishers.

López-Malo A., Alzamora, S.M. y Argaiz, A. 1995. Effect of natural vanillin on germination time and radial growth rate of molds in fruit based systems. Food microbiology 12: 213-219.

López-Malo, A., Alzadora, S.M. y Argaiz, A. 1997. Effect of vanillin concentration, pH and incubation temperature on Aspergillus flavus, A. niger, A. ochraceus and A. parasiticus growth. Food microbiology 14: 117-124.

López-Malo, A., Alzadora, S.M. y Argaiz, A. 1998. Vanillin and pH synergistic effects on mold growth. Journal of food science 63: 143-146.

López-Malo A., Alzamora, S.M. y Guerrero, S. 2000. Natural antimicrobials from plants. In Minimally processed fruits and vegetables-fundamental aspects and applications. (pp. 237-263). Gaithersburg, MD, USA, Eds. Alzamora, S.M., Tapia, M.S & López-Malo, A. Aspen Publishers, Inc.

Montes de Oca, C., Gerschenson, L.N. y Alzamora, S.M. 1991. Effect of the addition of fruit juices on the decrease of water activity during storage of sucrose-containing model systems. Lebensmittel wissenschaft und technologie 24: 375-377.

Tapia de Daza, M.S., Alzamora, S.M. y Welti-Chanes, J. 1996. Combination of preservation factors applied to minimal processing of foods. Critical reviews in food science and nutrition 36: 629-659.

Tapia de Daza, M.S., Argaiz, A., López-Malo, A. y Díaz, R.V. 1995. Microbial stability assessment in high and intermediate moisture foods: special emphasis on fruit products. En Food preservation by moisture control -fundamentals and applications (pp. 575-602). Lancaster, USA, Eds. Welti-Chanes, J. & Barbosa-Cánovas, G., Technomic Pub. Co.

Torregiani, D. 1992. Osmotic dehydration in fruit and vegetables processing. Food research international 26: 59-68.

Torregiani, D. y Bertolo, G. 2002. The role of an osmotic step: combined processes to improve quality and control functional properties in fruit and vegetables. In engineering and food for the 21st century (pp. 651-670). Boca Raton, Florida, USA, Eds. Welti-Chanes, J. Barbosa Cánovas, G.V. & Aguilera. J.M. CRC Press.

Vidales, S.L., Castro, M.A. y Alzamora, S.M. 1998. The structure-texture relationship of blanched glucose impregnated strawberries. Food science and technology international 4:169-178.

Welti-Chanes, J., Alzamora, S.M., López-Malo, A. y Tapia, M.S. 2000. Minimally processed fruits using hurdle technology. In Food preservation technologies: innovations in food processing (pp. 123-148). Lancaster, Pennsylvania, USA Eds. Barbosa-Cánovas, G.V. & Gould, G.W., Technomic Publishing Co., Inc.

Wiley, R.C. 1994. Minimally processed refrigerated fruits and vegetables. New York, USA, Chapman & Hall.


Página precedente Inicìo de página Página siguiente