Biomedical Engineering Reference
In-Depth Information
Di Matteo M, Albanese D, Liguori L (2012) Alternative method for Hazelnuts peeling. Food
Bioprocess Techno 5:1416-1421
Dickson JS (1992) Acetic acid action on beef tissue surfaces contaminated with Salmonella
typhimurium. J Food Sci 57:297-301
Du W-X, Avena-Bustillos RJ, Breksa AP III, McHugh TH (2012) Effect of UV-B light and differ-
ent cutting styles on antioxidant enhancement of commercial fresh-cut carrot products. Food
Chem 134:1862-1869
Elez-Martinez P, Martin-Belloso O (2007) Effects of high intensity pulsed electric fi eld processing
conditions on vitamin C and antioxidant capacity of orange juice and
gazpacho
a cold vegeta-
ble soup. Food Chem 102:201-209
Emadi B, Yarlagadda PK (2006) Peeling pumpkin using rotary cutter. Global Congress on
Manufacturing and Management (GCMM)
Emadi B, Kosse V, Yarlagadda PKDV (2007) Abrasive peeling of pumpkin. J Food Eng
79:647-656
Erturk E, Picha DH (2006) Microbiological quality of fresh-cut sweet potatoes. Int J Food Sci
Technol 41:366-374
Froder H, Martins CG, de Souza KLO, Landgraf M, Franco BD, Destro MT (2007) Minimally
processed vegetable salads: microbial quality evaluation. J Food Prot 70:1277-1280
Garcia E, Barrett DM (2002) Preservative treatments for fresh-cut fruits and vegetables, Fresh-cut
fruits and vegetables. CRC, Boca Raton, FL, pp 267-304
Garcia E, Barrett DM (2006) Peelability and yield of processing tomatoes by steam or lye. J Food
Process Preserv 30:3-14
Garrote RL, Silva ER, Bertone RA (2000) Effect of thermal treatment on steam peeled potatoes.
J Food Eng 45:67-76
Gil MI, Allende A (2012) 6 Minimal processing. Decontamination of fresh and minimally pro-
cessed produce, p 105
Gil MI, Selma MV, López-Gálvez F, Allende A (2009) Fresh-cut product sanitation and wash
water disinfection: problems and solutions. Int J Food Microbiol 134:37-45
Gómez-López VM, Ragaert P, Jeyachchandran V, Debevere J, Devlieghere F (2008) Shelf-life of
minimally processed lettuce and cabbage treated with gaseous chlorine dioxide and cysteine.
Int J Food Microbiol 121:74-83
Gómez-López M, García-Quiroga M, Arbones-Maciñeira E, Vázquez-Odériz ML, Romero-
Rodríguez MA (2014) Comparison of different peeling systems for kiwifruit (Actinidia deli-
ciosa, cv Hayward). Int J Food Sci Technol 49:107-113
Gonzalez RJ, Luo Y, Ruiz-Cruz S, Cevoy AL (2004) Effi cacy of sanitizers to inactivate Escherichia
coli O157: H7 on fresh-cut carrot shreds under simulated process water conditions. J Food Prot
67:2375-2380
Guzel-Seydim ZB, Greene AK, Seydim A (2004) Use of ozone in the food industry. LWT Food
Sci Technol 37:453-460
Harris L, Farber J, Beuchat L, Parish M, Suslow T, Garrett E, Busta F (2003) Outbreaks associated
with fresh produce: incidence, growth, and survival of pathogens in fresh and fresh
‐
cut pro-
duce. Compr Rev Food Sci Food Saf 2:78-141
Hodges DM, Toivonen PMA (2008) Quality of fresh-cut fruits and vegetables as affected by expo-
sure to abiotic stress. Postharvest Biol Technol 48:155-162
Hsu S-Y (2003) Effects of water fl ow rate, salt concentration and water temperature on effi ciency
of an electrolyzed oxidizing water generator. J Food Eng 60:469-473
Jang J-H, Moon K-D (2011) Inhibition of polyphenol oxidase and peroxidase activities on fresh-
cut apple by simultaneous treatment of ultrasound and ascorbic acid. Food Chem 124:
444-449
Kader AA (2002) Quality parameters of fresh-cut fruit and vegetable products, Fresh-cut fruits and
vegetables. Science, technology and market. CRC, Boca Raton, FL, pp 11-20, Links
Kalt W (2005) Effects of production and processing factors on major fruit and vegetable antioxi-
dants. J Food Sci 70:R11-R19
