Agriculture Reference
In-Depth Information
Duangmal K, Khachonsakmetee S. 2009. Osmotic dehydration
of guava: Influence of replacing sodium metabisulphite with
honey on quality. Intl J Food Sci Technol 44: 1887-94.
El-Buluk RE, Babiker EE, Al-Tinay AH. 1995. Biochem-
ical and physical changes in fruits of four guava culti-
vars during growth and development. Food Chem 54: 279-
82.
Fakhouri FM, Grosso C. 2003. Effect of edible coatings on
the shelf life of in natura guava ( Psidium guajava L. )
stored under refrigeration. Braz J Food Technol 6: 203-
11.
Falade KO, Igbeka JC, Ayanwuyi FA. 2007. Kinetics of mass
transfer, and color changes during osmotic dehydration of
watermelon. J Food Eng 80: 979-85.
FAO [Food and Agriculture Organization]. 2008. Food and
agricultural commodities production. http://faostat.fao.org/
site/339/default.aspx .
Floros J, Chinnan M. 1987. Optimization of pimiento peppers
lye peeling process using response surface methodology.
Trans ASABE 30: 0560-65.
Fontanari GG, Jacon MC, Pastre IA, Fertonani FL, Neves VA,
Batistuti JP. 2007. Protein isolate of guava seed ( Psidium
guajava ): Functional properties of characterization (in Por-
tuguese). Cien Tecnol Alimentos 27: 73-79.
Garcia E, Barrett DM. 2005. Fresh-cut fruits. In: Barrett DM,
Somogyi L, Ramaswamy H, editors. Processing Fruits. 2nd
ed. Boca Raton, FL: CRC Press. p 53-72.
Gonzaga-Neto L, Soares JM. 1995. A Cultura da Goiaba .
Bras´ılia: EMBRAPA-SPI. 75 p.
Gonzaga-Neto L, Cristo AS, Choudhury MM. 1999.
Conservac¸˜ao p´os-colheita de frutos de goiabeira, variedade
Paluma. Pesquisa Agropecu´aria Bras 34: 1-6.
Gould WP. 1994. Heat quarantine treatments for guavas in-
fested with the Caribbean fruit fly. Proc Fla State Hort Soc
107: 240-42.
Guti´errez RMP, Mitchell S, Solis RV. 2008. Psidium guajava:
A review of its traditional uses, phytochemistry and phar-
macology. J Ethnopharmacol 117: 1-27.
Harnanan SW, Tejinder S, Bains GS. 2001. Effect of process-
ing, preservation and storage on rheology of guava pulp. J
Texture Stud 32: 271-84.
IBGE [Instituto Brasileiro de Geografia e Estat´ıstica]. 2010.
Produc¸˜ao agr´ıcola. Estat´ısticas: culturas.
Isabelle M, Lee BL, Lim MT, Koh W-P, Huang D, Ong CN.
2010. Antioxidant activity and profiles of common fruits in
Singapore. Food Chem 123: 77-84.
Jackman RL, Stanley DW. 1995. Perspectives in the textu-
ral evaluation of plant foods. Trends Food Sci Technol 6:
187-94.
Jacomino AP, Sarant´opoulos CIGL, Sigrist JMM, Kluge RA,
Minami K. 2001. Sensorial characteristics of 'Kumagai'
guavas submitted to passive modified atmosphere in plastic
packages. J Plastic Film Sheeting 17: 6-21.
Jimen´ez-Escrig A, Rinc´on M, Pulido R, Saura-Calixto F. 2001.
Guava fruit ( Psidium guajava L.) as a new source of antiox-
idant dietary fiber. J Agric Food Chem 49: 5489-93.
Jordan MJ, Margaria CA, Shaw PE, Goodner KL. 2003.
Volatile components and aroma active compounds in aque-
ous essence and fresh pink guava fruit puree ( Psidium gua-
java L.) by GC-MS and multidimensional GC/GC-O. J
Agric Food Chem 51: 1421-26.
Junqueira NTV, Andrade LRM, Pereira M, Lima MM, Chaves
RC. 2001. Doenc¸as da goiabeira do cerrado. Circular T´ec
Embrapa Cerrados 15: 1-32.
Kader AA. 2002. Quality parameters of fresh-cut fruit and veg-
etable products. In: Lamikanra O, editor. Fresh-Cut Fruits
and Vegetables—Science, Technology, and Market .Boca
Raton, FL: CRC Press. p 11-20.
Kader AA. 2009. Recommendations for maintaining
postharvest quality. http://postharvest.ucdavis.edu/Produce/
ProduceFacts/Fruit/Guava.shtml .
Khushk AM, Memon A, Lashari MI. 2009. Factors affecting
guava production in Pakistan. J Agric Res 47: 201-10.
Kong KW, Rajab NF, Prasad KN, Ismail A, Markom M, Tan
CP. 2010. Lycopene-rich fractions derived from pink guava
by-product and their potential activity towards hydrogen
peroxide-induced cellular and DNA damage. Food Chem
123: 1142-48.
Lazarides HN, Fito P, Chiralt A, Gekas V, Lenart A. 1997. Ad-
vances in osmotic dehydration. In: Fito P, Ortega-Rodriguez
E, Barbosa Canovas G, editors. Food Engineering 2000 .
New York: Chapman and Hall. 416 p.
Leonti M, Vibrans H, Sticher O, Heinrich M. 2001. Ethnophar-
macology of the Popoluca, Mexico: An evaluation. J Pharm
Pharmacol 53: 1653-69.
Lewu FB, Afolayan AJ. 2009. Ethnomedicine in South Africa:
The role of weedy species. Afr J Biotechnol 8: 929-34.
Lima MS, Pires EMF, Maciel, MIS, Oliveira, VA. 2010. Qual-
ity of minimally processed guava with different types of cut,
sanification and packing. Cien Tecnol Alimentos 30: 79-87.
Manica I, Icuma IM, Junqueira NTV, Salvador JO, Moreira A,
Malavota QE. 2000. Fruticultura Tropical: Goiaba .Porto
Alegre: Cinco Continentes. 373 p.
Martin ZJ, Kato K. 1988. Processamento: produtos, carac-
terısticas e utiliza¸ ao. In: ITAL (Instituto de Tecnologia de
Alimentos) Serie Frutas Tropicais no. 6: Goiaba—Cultura,
materia-prima, processamento e aspectos econ omicos . 2nd
http://www.
agricultura.gov.br .
ICAITI [Instituto Centroamericano de Investigaci´on y tecnolo-
gia Industrial - Guatemala), ITAL (instituto de Tecnologia
de Alimentos - Brasil), IMIT (Instituto Mexicano de Investi-
gaciones Tecnol´ogicas - Mexico]. 1976. Guayaba ( Psidium
guajaba L.). In: Seminario Dobre Processamiento de Fru-
tas Tropicales. Mexico City: Organizaci ´ on de los Estados
Americanos. p 143-69.
Imungi JK, Scheffeldt P, Saint-Hilaire P. 1980. Physicochem-
ical changes during extraction of clear guava juice. LWT—
Food Sci Technol 13: 248-51.
Search WWH ::




Custom Search