Agriculture Reference
In-Depth Information
Daoudi L, Quevedo JM, Trujillo AJ, Capdevila F, Bartra E,
M´ınguez S. 2002. Effects of high-pressure treatment on the
sensory quality of white grape juice. High Pressure Res 22:
705-9.
de Ancos B, Gonzalez E, Cano MP. 2000. Effect of high pres-
sure treatment on the carotenoid composition and the radical
scavenging activity of persimmon fruit purees. Food Chem
48: 3542-48.
Decareau RV. 1985. Microwaves in the Food Processing In-
dustry. New York: Academic Press. p 1-10.
Deliza R, Rosenthal A, Abadio FBD, Silva ALS, Carlos HO,
Castillo C. 2005. Application of high-pressure technology in
the fruit juice processing: Benefits perceived by consumers.
J Food Eng 67: 241-46.
Diehl JF. 1995. Safety of Irradiated Foods. New York: Marcel
Dekker. p 291-293.
Dunn J, Clark RW, Asmus JF, Pearlman JS, Boyer K, Pair-
chaud F, Hofmann GA. 1991. Methods for preservation of
foodstuffs. Maxwell Laboratories, Inc. US Patent 5,034,235.
Earnshaw R. 1996. High pressure food processing. Nutr Food
Sci 96: 8-11.
Elez-Mart´ınez P, Su´arez-Recio M, Mart´ın-Belloso O. 2007.
Modeling the reduction of pectin methyl esterase activity in
orange juice by high intensity pulsed electric fields. J Food
Eng 78: 184-93.
Eshtiaghi MN, Knorr D. 2002. High electric field pulse treat-
ment: Potential for sugar beet processing. J Food Eng 52:
265-72.
Fan X, Niemira BA, Thayer DW. 2004. Low-dose ionizing
radiation of fruit juices. In: Komolprasert V, Morehouse
K, editors. Irradiation of Food and Packaging: Recent
Developments. Oxford: Oxford University Press. p 138-
50.
Fang L, Jiang B, Zhang T. 2008. Effect of combined high pres-
sure and thermal treatment on kiwifruit peroxidase. Food
Chem 109: 802-7.
Farrar H, Derr DD, Vehar DW. 1993. Advancements in inter-
nationally accepted standards for radiation processing. Rad
Phys Chem 42: 853-56.
FDA [Food and Drug Administration, US]. 2000. A report of
the Institute of Food Technologists for the Food and Drug
Administration of the US Department of Health and Hu-
man Services. http://www.fda.gov/Food/ScienceResearch/
ResearchAreas/SafePracticesforFoodProcesses/ucm100158
.htm .
FDA [Food and Drug Administration, US]. 2005. Irradiation
in the production, processing, and handling of food. Fed-
eral Register. Final Rule. August 16, 70 (157), 48057-
73.
Fernandez Garcıa A, Butz P, Bognar A, Tauscher B. 2001. An-
tioxidative capacity, nutrient content and sensory quality of
orange juice and an orange-lemon-carrot juice product after
high-pressure treatment and storage in different packaging.
Eur Food Res Technol 213: 290-96.
Fratianni A, Cinquanta L, Panfili G. 2010. Degradation of
carotenoids in orange juice during microwave heating.
LWT—Food Sci Technol 43: 867-71.
Geedipalli SSR, Rakesh V, Datta AK. 2007. Modeling the
heating uniformity contributed by a rotating turntable in
microwave ovens. J Food Eng 82: 359-68.
Geveke DJ, Brunkhorst C. 2004. Inactivation of Escherichia
coli in apple juice by radio frequency electric fields. J Food
Sci 69: 134-38.
Goodner JK, Braddock RJ, Parish ME. 1998. Inactivation of
pectinesterase in orange and grapefruit juices by high pres-
sure. J Agric Food Chem 46: 1997-2000.
Graham DM. 1997. Use of ozone for food processing. Food
Technol 51: 121-37.
Guerrero-Beltran JA, Barbosa-Canovas GV, Moraga-
Ballesteros G, Moraga-Allesteros MJ, Swanson BG. 2006.
Effect of pH and ascorbic acid on high hydrostatic pressure-
processed mango puree. J Food Process Preserv 30: 582-96.
Huang K, Wang J. 2009. Designs of pulsed electric fields
treatment chambers for liquid foods pasteurization process:
A review. J Food Eng 95: 227-39.
Icier F, Ilicali C. 2005. Temperature-dependent electrical con-
ductivities of fruit purees during ohmic heating. Food Res
Intl 38: 1135-42.
Icier F, Yildiz H, Baysal T. 2008. Polyphenoloxidase deacti-
vation kinetics during ohmic heating of grape juice. J Food
Eng 85: 410-17.
Keyser M, Muller IA, Cilliers FP, Nel W, Gouws PA. 2008.
Ultraviolet radiation as a non-thermal treatment for the in-
activation of microorganisms in fruit juice. Innovat Food Sci
Emerg Technol 9: 348-54.
Kingsly ARP, Balasubramaniam VM, Rastogi NK. 2009. Ef-
fect of high-pressure processing on texture and drying ba-
havior of pineapple. J Food Process Eng 32: 369-81.
Kinn TP. 1947. Basic theory and limitations of high frequency
heating equipment. Food Technol 1: 161-73.
Knorr D. 2002. High pressure processing for preservation,
modification and transformation of foods. High Pressure
Res 22: 595-99.
Knorr D, Schlueter O, Heinz V. 1998. Impact of high hydro-
static pressure on phase transition of foods. Food Technol
52: 42-45.
Komolprasert V. 2007. Packaging for foods treated by ionizing
radiation. In: Han JH, editor. Packaging for Non-Thermal
Processing of Food . Ames, IA: Blackwell. p 87-99.
Koral AL. 1990. Proctor-Strayfield Magnatube Radio Fre-
quency Tube Heating System . Horsham, PA: Proctor Stray-
field.
Krishnamurthy K, Irudayaraj J, Demirci A, Yang W. 2008. UV
pasteurization of food materials. In: Jun S, Irudayaraj JM,
editors. Food Processing Operations Modeling: Design and
Analysis . 2nd ed. New York: CRC Press. p 281-99.
Laboissiere LHES, Deliza R, Barros-Marcellini AM, Rosen-
thal A, Camargo LMAQ, Junqueira RG. 2007. Effects of
Search WWH ::




Custom Search