Registro:

Referencias:

• Alvarez, M.D., Canet, W., Rheological characterization of fresh and cooked potato tissues (cv. Monalisa) (1998) Zeitschrift für Lebensmittel-Untersuchung und -Forschung, 207, pp. 55-65
• Alzamora, S.M., Castro, M.A., Nieto, A.B., Vidales, S.L., Salvatori, D.M., The role of tissue microstructure in the textural characteristics of minimally processed fruits (2000) Minimally Processed Fruits and Vegetables, pp. 153-171. , S.M. Alzamora, M.S. Tapia, A. López-Malo, Aspen Publishers Inc. Maryland
• Alzamora, S.M., Viollaz, P.E., Martínez, V.Y., Nieto, A.B., Salvatori, D.M., Exploring the linear viscoelastic properties structure relationship in processed fruit tissues (2008) Food Engineering: Integrated Approaches, pp. 133-214. , G.E. Gutiérrez-López, G.V. Barbosa-Cánovas, J. Welti-Chanes, E. Parada-Arias, Springer New York
• Bialka, K.L., Demirci, A., Puri, V., Modeling the inactivation of Escherichia coli O157:H7 and Salmonella enterica on raspberries and strawberries resulting from exposure to ozone or pulsed UV-light (2008) Journal of Food Engineering, 85, pp. 444-449
• Bourne, M.C., Texture of fruits and vegetables (1976) Rheology and Texture in Food Quality, pp. 275-307. , J.M. DeMan, P.W. Voisey, V.F. Rasper, D.W. Stanley, Van Nostrand Reinhold/AVI New York
• Bourne, M.C., Texture profile analysis (1978) Food Technology, 32, pp. 62-66
• Calzada, J.F., Peleg, M., Mechanical interpretation of compressive stress-strain relationships of solids foods (1978) Journal of Food Science, 43, pp. 1087-1092
• Choi, M.S., Cheigh, C.I., Jeong, E.A., Shin, J.K., Chung, M.S., Nonthermal sterilization of Listeria monocytogenes in infant foods by intense pulsed-light treatment (2010) Journal of Food Engineering, 97, pp. 504-509
• Civille, G.V., Szczesniak, A.S., Guidelines to training a texture profile panel (1973) Journal of Texture Studies, 4, pp. 204-223
• (1996) Code of Federal Regulations, , FDA 21CFR179.41
• Garcia Loredo, A.B., Guerrero, S.N., Gómez, P.L., Alzamora, S.M., Relationship between rheological properties, texture and structure of apple (Granny Smith var.) affected by blanching and/or osmotic dehydration Food Bioprocess and Technology, , doi:10.1007/s11947-011-0701-9 (in press)
• Gómez, P., Alzamora, S., Castro, M., Salvatori, D., Effect of ultraviolet-C light dose on quality of cut-apple: Microorganism, color and compression behaviour (2010) Journal of Food Engineering, 98, pp. 60-70
• Gómez, P., García Loredo, A., Salvatori, D., Guerrero, S., Alzamora, S.M., Viscoelasticity, texture and ultrastructure of cut apple as affected by sequential anti-browning and ultraviolet-C light treatments (2011) Journal of Food Engineering, 107, pp. 214-225
• Gómez, P., Pulsed light treatment of cut apple: Dose effect on color, structure and microbiological stability Food and Bioprocess Technology, , doi:10.1007/s11947-011-0598-3 (in press)
• Gómez-López, V.M., Devlieghere, F., Bonduelle, V., Debevere, J., Factor affecting the inactivation of micro-organisms by intense light pulses (2005) Journal of Applied Microbiology, 99, pp. 460-470
• Gómez-López, V.M., Ragaert, P., Debevere, J., Devlieghere, F., Pulsed light for food decontamination: A review (2007) Trends in Food Science & Technology, 18, pp. 464-473
• Jackman, R.L., Stanley, D.W., Creep behaviour of tomato pericarp tissue as influenced by ambient temperature ripening and chilled storage (1995) Journal of Texture Studies, 26, pp. 537-552
• John, M.A., Dey, P.M., Postharvest changes in fruit cell walls (1986) Advances in Food Research, 30, pp. 139-193
• Jun, S., Irudayaraj, J., Demirci, A., Gêiser, D., Pulsed UV-light treatment of corn meal for inactivation of Aspergillus niger spores (2003) International Journal of Food Science and Technology, 38, pp. 883-888
• Kealy, T., Application of liquid and solid rheological technologies to the textural characterization of semi-solid foods (2006) Food Research International, 39, pp. 265-276
• Martínez, V.Y., Nieto, A.B., Castro, M.A., Alzamora, S.M., Viscoelastic characteristics of Granny Smith apple during glucose osmotic dehydration (2007) Journal of Food Engineering, 83, pp. 394-403
• Martínez, V.Y., Nieto, A.B., Viollaz, P.E., Alzamora, S.M., Viscoelastic properties of fresh and thermally treated apple tissue (2002) Institute of Food Technologists - Annual Meeting. Anaheim, California, USA, June 15-19
• Martínez, V.Y., Nieto, A.B., Viollaz, P.E., Alzamora, S.M., Viscoelastic behaviour of melon tissue as influenced by blanching and osmotic dehydration (2005) Journal of Food Science, 70, pp. 12-18
• Meilgaard, M., Civille, G.V., Carr, B.T., (1999) Sensory Evaluation Techniques, , 3rd ed. CRC Press Florida
• Mittal, J.P., Mohsenin, N.N., Rheological characterization of apple cortex (1987) Journal of Texture Studies, 18, pp. 65-93
• Oms-Oliu, G., Aguiló-Aguayo, I., Martín-Belloso, O., Soliva-Fortuny, R., Effects of pulsed light treatments on quality and antioxidant properties of fresh-cut mushrooms (Agaricus bisporus) (2010) Postharvest Biology and Technology, 56, pp. 216-222
• Oms-Oliu, G., Martín-Belloso, O., Soliva-Fortuny, R., Pulsed light treatments for food preservation. A review (2010) Food and Bioprocess Technology, 3, pp. 13-23
• Ozer, N.P., Demirci, A., Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes inoculated on raw salmon fillets by pulsed UV-light treatment (2006) International Journal of Food Science and Technology, 41, pp. 354-360
• Pitt, R.E., Viscoelastic properties of fruits and vegetables (1992) Viscoelastic Properties of Foods, pp. 3-47. , M.A. Rao, J.F. Steffe, Elsevier Applied Science London and New York
• Ponting, J.D., Jackson, R., Watters, G., Refrigerated apple slices: Preservative effects of ascorbic acid, calcium and sulfites (1972) Journal of Food Science, 37, pp. 434-436
• Sharma, R.R., Demirci, A., Inactivation of Escherichia coli O157:H7 on inoculated alfalfa seeds with pulsed ultraviolet light and response surface modeling (2003) Journal of Food Science, 68, pp. 1448-1453
• Sherman, P., (1970) Industrial Rheology, , Academic Press New York
• Szczesniak, A.S., Ilker, R., The meaning of texture characteristics - Juiciness in plant foodstuffs (1988) Journal of Texture Studies, 19, pp. 66-78
• Thybo, A.K., Martens, M., Development of a sensory texture profile of cooked potatoes by multivariate data analysis (1998) Journal of Texture Studies, 29, pp. 453-468
• Toivonen, P.M.A., Deell, J.R., Physiology of fresh-cut fruits and vegetables (2002) Fresh-cut Fruits and Vegetables. Science, Technology and Market, pp. 91-123. , G. Lamikanra, CRC Press Boca Raton, Florida
• Woodling, S.E., Moraru, C.I., Influence of surface topography on the effectiveness of pulsed light treatment for the inactivation of Listeria innocua on stainless-steel surfaces (2005) Journal of Food Science, 70, pp. 345-M351
• Wu, J., Guo, K.G., Dynamic viscoelastic behavior and microstructural changes of Korla pear (Pyrus bretschneideri rehd) under varying turgor levels (2010) Biosystem Engineering, 106 (4), pp. 485-492

Citas:

---------- APA ----------

---------- CHICAGO ----------

---------- MLA ----------

---------- VANCOUVER ----------