Mechanisms of Food Additives, Treatments, and Preservation Technology 339
Silva, F.V.M. and Gibbs, P., Alicyclobacillus acidoterrestris spores in fruit and design of
pasteurization processes, Trends Food Sci. Technol., 12, 68, 2001.
Simon, R. and Stevenson, D., Adverse reaction to sulfites, in Allergy: Principles and Practice,
Middleton A. et al., Eds., 3rd ed., Vol. II, Mosby, St. Louis, 1988, Chap. 67.
Skytta, E. et al., Growth risk of Listearia Listeria monocytiogenbes in minimally processed
vegetables, in Proceedings of Food 2000 Conference on Integrating Processing,
Packaging and Consumer Research, Natick, M.A., Ed., Science and Technology
Corporation, Vol. II, 1996, p. 785.
Soliva, R.C. and Martin-Belloso, O., New advances in extending the shelf-life of fresh-cut
fruits: a review, Trends Food Sci. Technol., 14, 341, 2003.
Solomos, T., Principles underlying modified atmosphere packaging, in Minimally Processed
Refrigerated Fruits and Vegetables, Wiley, R.C., Eds., Chapman and Hall, New York,
1997, p. 183.
Son, S.M., Moon, K.D., and Lee, C.Y., Inhibitory effects of various antibrowning agents on
apple slices, Food Chem., 73, 23, 2001.
Spiazzi, E. A., Raggio, Z. I., Bignone, K. A., and Mascheroni, R. H., Experiments on
dehydrofreezing of fruits and vegetables: mass transfer and quality factors, in
Advances in the Refrigeration Systems, Food Technologies and Cold Chain, IIF/IIR,
6, 1998, p. 401.
Splittstoesser, D.F., Churey, J.J., and Lee, C.Y., Growth characteristics of aciduric sporeform-
ing bacilli isolated from fruit juices, J. Food Protect., 57, 1080, 1994.
Suslow, T., Performance of zeolite based products in ethylene removal, Perishables Handling
Q., 92, 32, 1997.
Torreggiani, D. and Bertolo, G., Osmotic pre-treatments in fruit processing: chemical, physical
and structural effects. J. Food Eng. 49, 247, 2001.
Varoquaux, P. and Wiley, R.C., Biological and biochemical changes in minimally processed
refrigerated fruits and vegetables, in Minimally Processed Refrigerated Fruits and
Vegetables, Wiley, R.C., Eds., Chapman and Hall, New York, 1997, p. 226.
Varoquaux, P., Lecendre, I., and Varoquaux, F., Changes in firmness of kiwifruit after slicing,
Sci. Aliments, 10, 127, 1990.
Vega-Mercado, H. et al., Non-thermal preservation of liquid foods using pulsed electric fields,
in Handbook of Food Preservation, Rahman, M.S., Ed., Marcel Dekker, New York,
1999, p. 487.
Vega-Mercado, H., Góngora-Nieto, M.M., and Barbosa-Cánovas, G.V., Advances in dehydra-
tion of foods, J. Food Eng., 49, 271, 2001.
Velísek,ˇ J., Chemie potravin, 1st ed., Ossis, Tábor, 1999, Vol. 2, Chap. 8.
Vermeiren, L. et al., Developments in the active packaging of foods, Trends Food Sci. Technol.,
10, 77, 1999.
Voldrich,ˇ M. and Kyzlink, V., Cyanogenesis in canned stone fruits, J. Food Sci., 57, 161, 1992.
Wang, C.Y., Postharvest techniques for reducing low temperature injury in chilling-sensitive
commodities, in Improving Postharvest Technologies of Fruits, Vegetables and Orna-
mentals, Artes, F., Gil, M.I., and Conesa, M.A., Eds., International Institute of Refrig-
eration, Paris, 2000, p. 467.
Wesche-Ebeling, P.A. et al., Preservation factors and processing effects on anthocyanin pig-
ments in plums, Food Chem., 57, 399, 1996.
Whitaker, J.R., Lipoxygenases, in Oxidative Enzymes in Foods, Robinson, D.S. and Eskin,
N.A.M., Eds., Elsevier Aplied Science, London, 1991, p. 175.
Williams, D.C. et al., Blanching of vegetables for freezing: which indicator enzyme to choose,
Food Technol., 1986, 130, 1986.