Produce Degradation Pathways and Prevention

(Romina) #1

338 Produce Degradation: Reaction Pathways and their Prevention


Ough, C.S., Dimethyl dicarbonate and diethyl dicarbonate, in Antimicrobials in Foods, David-
son, P.M. and Branen, A.L., Eds., Marcel Dekker, New York, 1993, p. 343.
Palop, A. et al., Influence of pH on heat resistance of spores of Bacillus coagulans in buffer
and homogenized foods, Int. J. Food Microbiol., 46, 243, 1999.
Poovaiah, B.W., Role of calcium in prolonging storage life of fruits and vegetables, Food
Technol., 40, 86, 1986.
Powrie, W.D. and Skura, B.J., Modified atmosphere packaging of fruit and vegetables, in
Modified Atmosphere Packaging of Food, Ooraikul, B. and Stiles, M.E., Eds., Ellis
Horwood, Chichester, 1991, p. 169.
Quintero-Ramos, A. et al., Low temperature blanching of frozen carrots with calcium chloride
solutions at different holding times on texture of frozen carrots, J. Food Process.
Preserv., 26, 361, 2002.
Rajashekhara, E., Suresh, E. R., and Ethiraj, S., Modulation of thermal resistence of ascospores
of Neosartorya fischeri by acidulants and preservatives in mango and grape juice,
Food Microbiol., 17, 269, 2000.
Ramesh, M. N. et al., Microwave blanching of vegetables, J. Food Sci., 67, 390, 2002.
Robinson, D.S., Peroxidases and catalases in foods, in Oxidative Enzymes in Food, Robinson,
D.S. and Eskin, N.A.M, Eds., Elsevier Applied Science, London, 1991, p. 1.
Rodgers, S., Preserving non-fermented refrigerated foods with microbial cultures: a review,
Trends Food Sci. Technol., 12, 276, 2001.
Ruan, R., Ye., X. et al., Ohmic heating, in Thermal Technologies in Food Processing, Rich-
ardson, P., Ed., Woodhead Publishing, Cambridge, UK, 2001, p. 241.
Rudell, D.R. et al., Investigations of aroma volatile biosynthesis under anoxic conditions and
in different tissues of ‘Redchief Delicious’ apple fruit (Malus domestica Borkh.), J.
Agric. Food Chem., 50, 2627, 2002.
Salunkhe, D.K., Wu, M.T., and Jadhav, S.J., Effect of light and temperature on the formation
of solanine in potato slices, J. Food Sci., 37, 969, 1974.
Sapers, G.M. and Miller, R.L., Browning inhibition in fresh-cut pears, J. Food Sci., 63, 342, 1998.
Sapers, G.M. and Simmons, G. F., Hydrogen peroxide disinfection of minimally procesed
fruits and vegetables, Food Technol., 52, 48, 1998.
Schellekens, M., Sous vide cooking: state of the art, in Proceedings of Second European
Symposium on Sous Vide, Leuven, Belgium, 1996, Chap. 2.
Schulzova, V., Peroutka, R., and Hajslova, J., Levels of furanocoumarins in vegetables from
organic and conventional farming, P. J. Food Nutr. Sci., 11, 25, 2002.
Schwarts, S.J., Woo, S.L., and Elbe, J.H., High-performance liquid chromatography of chlo-
rophylls and their derivatives in fresh and processed spinach, J. Agric. Food. Chem.,
29, 533, 1981.
Selman, J.D., The blanching process, in Developments in Food Preservation, Thorne, S., Ed.,
Vol. 4, Elsevier Applied Science, London, 1986, p. 205.
Selman, J.D., Blanching, in Encyclopedia of Food Science and Technology, 2nd ed., Francis,
F.J., Ed., John Wiley & Sons, New York, 2000, p. 190.
Selman, J.D., Rice, P., and Abdul-Rezzak, R.K., A study of apparent diffusion coefficient for
solute losses from carrot tissue during blanching in water, J. Food Technol., 18, 427, 1983.
Sheu, S.C. and Chen, O., Lipoxygenase as blanching index for frozen vegetable soybeans, J.
Food Sci., 56, 448, 1999.
Shewfelt, R.L., Postharvest treatment for extending the shelf life of fruits and vegetables,
Food Technol., 40, 70, 1986.
Silva, F. M. et al., Thermal inactivation of Alicyclobacillus acidoterrestris spores under
different temperature, soluble solids and pH conditions for the design of fruit pro-
cesses, Int. J. Food Microbiol., 51, 95, 1999.

Free download pdf