Biomedical Engineering Reference
In-Depth Information
IFPRI (2002) Reaching sustainable food security for all by 2020.
http://www.ifpri.org/sites/
default/fi les/pubs/2020/books/actionlong.pdf
. Accessed 29 Oct 2013
Jacobsson A, Nielsen T, Sjöholm I (2004) Infl uence of temperature, modifi ed atmosphere packag-
ing, and heat treatment on aroma compounds in broccoli. J Agric Food Chem 52(6):
1607-1614
Kim GM (2008) Polymer nanocomposites. In: Pach H (ed) Electron microscopy of polymers.
Springer, Berlin, pp 419-428
Kuswandi B, Wicaksono Y, Abdullah A, Heng LY, Ahmad M (2011) Smart packaging: sensors for
monitoring of food quality and safety. Sens Instrum Food Qual Saf 5(3-4):137-146
Kuswandi B, Maryska C, Abdullah A, Heng LY (2013) Real time on-package freshness indicator
for guavas packaging. J Food Meas Charact 1(7):29-39
Lee SJ, Rahman ATMM (2014) Chapter 8 - Intelligent packaging for food products. In: Han JH
(ed) Innovations in food packaging, 2nd edn. Academic, San Diego, pp 171-209
López-Gómez A, Fernández P, Palop A, Periago P, Martinez-López A, Marin-Iniesta F, Barbosa-
Cánovas G (2009) Food safety engineering: an emergent perspective. Food Eng Rev 1(1):
84-104
Lozano EJ (2006) Inhibition and control of browning. In: Barbosa-Canovas GV (ed) Fruit manu-
facturing. Scientifi c basis, engineering properties, and deteriorative reactions of technological
importance. Springer, New York, pp 183-215
Lu S, Luo Y, Turner E, Feng H (2007) Effi cacy of sodium chlorite as an inhibitor of enzymatic
browning in apple slices. Food Chem 104(2):824-829
Manolopoulou E, Varzakas T (2011) Effect of storage conditions on the sensory quality, colour and
texture of fresh-cut minimally processed cabbage with the addition of ascorbic acid, citric acid
and calcium chloride. Food Nutr 2:956-963
Marek P, Velasco-Veléz JJ, Haas T, Doll T, Sadowski G (2012) Time-monitoring sensor based on
oxygen diffusion in an indicator/polymer matrix. Sens Actuators B Chem 178(1):254-262
Martın-Belloso O, Soliva-Fortuny R, Oms-Oliu G (2006) Fresh-cut fruits. Handbook of fruits and
fruit processing 129
Maynard AD (2007) Nanotechnologies: overview and issues. In: Simeonova PP, Opopol N, Luster
MI (eds) Nanotechnology - toxicological issues and environmental safety and environmental
safety. Springer, Dordrecht, pp 1-14
McEvily AJ, Iyengar R, Otwell WS (1992) Inhibition of enzymatic browning in foods and bever-
ages. Crit Rev Food Sci Nutr 32(3):253-273
Moses JA, Norton T, Alagusundaram K, Tiwari BK (2014) Novel drying techniques for the food
industry. Food Eng Rev 1-13
Moubarac J-C, Parra D, Cannon G, Monteiro C (2014) Food classifi cation systems based on food
processing: signifi cance and implications for policies and actions: a systematic literature
review and assessment. Curr Obes Rep 3(2):256-272
Naffakh M, Díez-Pascual AM, Marco C, Ellis GJ, Gómez-Fatou MA (2013) Opportunities and
challenges in the use of inorganic fullerene-like nanoparticles to produce advanced polymer
nanocomposites. Prog Polym Sci 38(8):1163-1231
Ngadi M, Latheef M, Kassama L (2012) Emerging technologies for microbial control in food
processing. In: Boye JI, Arcand Y (eds) Green technologies in food production and processing.
Springer, New York, pp 363-411
Ohlsson T, Bengtsson N (2002) Minimal processing technologies in the food industries. Woodhead
Publishing, Sawston
Olivas G, Mattinson D, Barbosa-Cánovas G (2007) Alginate coatings for preservation of mini-
mally processed 'Gala'apples. Postharvest Biol Technol 45(1):89-96
Olivas G, Davila-Aviña J, Salas-Salazar N, Molina F (2008) Use of edible coatings to preserve the
quality of fruits and vegetables during storage. Stewart Postharvest Rev 4(3):1-10
Ortega-Rivas E (2012) Classifi cation of food processing and preservation operations. Non-thermal
food engineering operations. Springer, New York, pp 3-10
