Agriculture Reference
In-Depth Information
ed.
Campinas:
Instituto
de
Tecnologia
de
Alimentos.
itor. Modified and Controlled Atmospheres for the Storage,
Transportation, and Packaging of Horticultural Commodi-
ties . Boca Raton, FL: Taylor and Francis. p 213-5.
Oliveira MA, Cereda MP. 1999. Efeito da pel´ıculademan-
dioca na conserva¸ ao de goiabas. Braz J Food Technol 2:
97-102.
Olmez H, Kretzschmar U. 2009. Potential alternative disinfec-
tion methods for organic fresh-cut industry for minimizing
water consumption and environmental impact. LWT— Food
Sci Technol 42: 686-93.
Padula M, Rodriguez-Amaya DB. 1986. Characterisation of
the carotenoids and assessment of the vitamin A value of
Brasilian guavas ( Psidium guajava L.). Food Chem 20:
11-19.
Panades G, Castro D, Chiralt A, Fito P, Nunez M, Jimenez
R. 2008. Mass transfer mechanisms occurring in osmotic
dehydration of guava. J Food Eng 87: 386-90.
Pereira FM. 1990. Factors affecting guava production and qual-
ity with special reference to Sao Paulo, Brazil. Acta Hort
275: 103-9.
Pereira FM. 1995. Cultura da Goiabeira . Jaboticabal, Brazil:
FUNEP. 47 p.
Pereira LM. 2002. Acondicionamento de goiabas minima-
mente processadas por desidrata¸ ao osm otica em embal-
agens sob atmosfera modificada. MSc thesis, University of
Campinas. 140 p.
Pereira
p 141-75.
Martins MC, Amorim L, Louren¸o SA, Gutierrez ASS, Watan-
abe HS. 2007. Incidence of post harvest damages in guavas
at the wholesale market of Sao Paulo and its relationship to
pre harvest bagging (in Portuguese). Rev Bras Fruticultura
29: 245-48.
Mastrangelo MM, Rojas AM, Castro MA, Gerschenson LN,
Alzamora SM. 2000. Texture and structure of glucose-
infused melon. J Sci Food Agric 80: 769-76.
Mattiuz BH, Durigan JF. 2007. Processamento mınimo de
goiabas. In: Moretti CL, editor. Manual de Processa-
mento de Frutas e Hortali¸as .Brasılia: Embrapa Hortali¸as.
p 215-28.
Mattiuz BH, Duringan JF, Rossi Junior OD. 2003. Minimal
processament in 'Paluma' and 'Pedro Sato' guava fruit:
Chemical, sensorial e microbiological evaluation (in Por-
tuguese). Cien Tecnol Alimentos 23: 409-13.
Medina JC. 1988. Cultura. In: ITAL (Instituto de Tecnologia de
Alimentos) Serie Frutas Tropicais no. 6: Goiaba—Cultura,
Materia-prima, Processamento e Aspectos Econ omicos .
2nd ed. Campinas: Instituto de Tecnologia de Alimentos.
p 1-120.
Menezes CC, Borges SV, Cirillo MA, Ferrua FQ, Oliveira LF,
Mesquita KS. 2009. Physical and physicochemical charac-
terisation of different formulations of guava preserve ( Psid-
ium guajava L.) from Pedro Sato cultivar (in Portuguese).
Cien Tecnol Alimentos 29: 618-25.
Mercado-Silva E, Bautista PB, Garcia-Velasco MA. 1998.
Fruit development, harvest index ripening changes of guavas
produced in central Mexico. Postharvest Biol Technol 13:
143-50.
Misra AK. 2004. Guava diseases—their symptoms, causes and
management. In: Naqvi SAMH, editor. Diseases of Fruits
and Vegetables Diagnosis and Management .Vol.2.Dor-
drecht, Netherlands: Kluwer Academic. p 81-119.
Morton J. 1987. Guava. In: Fruits of Warm Climates . Miami,
FL: Julia F. Morton. p 356-63.
Munhoz CL, Sanjinez-Argando na EJ, Soares-Junior MS. 2010.
Extra¸ ao de pectina de goiaba desidratada (Extraction of
pectin from dehydrated guava; in Portuguese). Cien Tecnol
Alimentos 30: 119-25.
Ngwira TN. 1996. Utilization of local fruit in wine making in
Malawi. In: International Conference on Domestication and
Commercialization of Non-timber Forest Products in Agro-
forestry Systems; 1996 February 13-16; Nairobi . Rome:
Food and Agriculture Organization of the United Nations.
p 188-91.
Niemira BA. 2003. Irradiation of fresh and minimally pro-
cessed fruits, vegetables, and juices. In: Novak JS, Sapers
GM, Juneja VK, editors. Microbial Safety of Minimally Pro-
cessed Foods . Boca Raton, FL: CRC Press. p 279-99.
O'Beirne D, Zagory D. 2009. Microbial safety of modified
atmosphere packaged fresh-cut produce. In: Yahia EM, ed-
FM,
Martinez
JRM.
1986.
Goiabas
para
industrializa¸ ao .
Jaboticabal,
Brazil:
Editora
Legis
Suma. 142 p.
Pereira LM, Rodrigues ACC, Sarantopoulos CIGL, Junqueira,
VCA, Cunha RL, Hubinger MD. 2004. Influence of modi-
fied atmosphere packaging and osmotic dehydration on the
quality maintenance of minimally processed guavas. J Food
Sci 69: FEP172-77.
Pereira LM, Ferrari CC, Mastrantonio SDS, Rodrigues ACC,
Hubinger MD. 2006. Kinetic aspects, texture, and color eval-
uation of some tropical fruits during osmotic dehydration.
Drying Technol 24: 475-84.
Pereira LM, Carmello-Guerreiro SM, Bolini HMA, Cunha RL,
Hubinger MD. 2007. Effect of calcium salts on the texture,
structure and sensory acceptance of osmotically dehydrated
guavas. J Sci Food Agric 87: 1149-56.
Pereira LM, Carmello-Guerreiro SM, Hubinger MD. 2009.
Microscopic features, mechanical and thermal properties of
osmotically dehydrated guavas. LWT—Food Sci Technol
42: 378-84.
Phebe D, Ong PT. 2010. Extending 'Kampuchea' guava shelf-
life at 27 C using 1-methylcyclopropene. Intl Food Res J
17: 63-69.
Pino JA, Panades G, Fito P, Chiralt A, Ortega A. 2008. Influ-
ence of osmotic dehydration on the volatile profile of guava
fruits. J Food Qual 31: 281-94.
Pinto PM, Jacomino AP, Cavalini FC, Cunha LC, Jr. Inoue
KN. 2010. Maturity stages of 'Kumagai' and 'Pedro Sato'
Search WWH ::




Custom Search