Combined preservation techniques for fresh fruit

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Autor principal: Alzamora, S.M
Otros Autores: Guerrero, S.N, López-Malo, A., Welti-Chanes, J., Palou, E., Argaiz, A., Tapia, M.S
Formato: Capítulo de libro
Lenguaje:Inglés
Publicado: Elsevier Inc. 2005
Acceso en línea:Registro en Scopus
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100 1 |a Alzamora, S.M. 
245 1 0 |a Combined preservation techniques for fresh fruit 
260 |b Elsevier Inc.  |c 2005 
270 1 0 |m Alzamora, S.M.; Department of Industry, University of Buenos Aires, 1428 Buenos Aires, Argentina; email: alzamora@ciudad.com.ar 
506 |2 openaire  |e Política editorial 
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504 |a Fito, P., Pastor, R., On some non diffusional mechanisms occurring during vacuum osmotic dehydration (1994) J Food Eng, 21, pp. 513-519 
504 |a Gerschenson, L.N., Alzamora, S.M., Chirife, J., Kinetics of sorbic acid loss during storage of peaches preserved by combined factors (1986) J Food Technol, 21, pp. 517-519 
504 |a Gerschenson, L.N., Alzamora, S.M., Chirife, J., Stability of sorbic acid in model food systems of reduced water activity: Sugar solutions (1986) J Food Sci, 51, pp. 1028-1031 
504 |a Gould, G.W., Recent advances in the understanding of resistance and dormancy in bacterial spores (1977) J Applied Bacteriol, 42, pp. 297-309 
504 |a Gould, G.W., (1989) 'Drying, raised osmotic pressure and low water activity', In Mechanisms of Action of Food Preservation Procedures, Gould G W (ed), , Elsevier Applied Science, New York 
504 |a Gould, G.W., Methods for preservation and extension of shelf life (1996) Int Food Microbiol, 33, pp. 51-64 
504 |a Gould, G.W., Induced tolerance of microorganisms to stress factors (2000) Minimally Processed Fruits and Vegetables: Fundamental Aspects and Applications, pp. 29-37. , Aspen Publishers, Gaithersbug, Maryland, S.M. Alzamora, M.S. Tapia, A. Lopez-Malo (Eds.) 
504 |a Gould, G.W., Jones, M.V., Combination and synergistic effects (1989) Mechanisms of Action of Food Preservation Procedures, pp. 401-421. , Elsevier Science, London, G.W. Gould (Ed.) 
504 |a Gould, G.W., Brown, M.H., Fletcher, B.C., Mechanisms of action of food preservation procedures (1983) Food Microbiology: Advances and Prospects, pp. 67-84. , Academic Press, London, T.A. Roberts, F.A. Skinner (Eds.) 
504 |a Guerrero, S., Alzamora, S.M., Gerschenson, L.N., Development of a shelf-stable banana pureé by combined factors: microbial stability (1994) J Food Prot, 57, pp. 902-907 
504 |a Guerrero, S., Alzamora, S.M., Gerschenson, L.N., Optimization of a combined factors technology for preserving banana pureé to minimize colour changes using the response surface methodology (1996) J Food Eng, 28, pp. 307-322 
504 |a Gutierrez, C., Abee, T., Booth, I.R., Physiology of the osmotic stress response in microorganisms (1995) Int J Food Microb, 28, pp. 233-244 
504 |a Huxsoll, C.C., Bolin, H.R., Processing and distribution alternatives for minimally processed fruits and vegetables (1989) Food Technol, 43, pp. 132-138 
504 |a Leistner, L., Principles and applications of hurdle technology (1995) New Methods of Food Preservation, pp. 1-21. , Blackie Academic and Professional, London, G.W. Gould (Ed.) 
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504 |a Leitsner, L., Hurdle technology in the design of minimally processed foods (2000) Minimally Processed Fruits and Vegetables: Fundamental Aspects and Applications, pp. 13-27. , Aspen Publishers, Gaithersbug, S.M. Alzamora, M.S. Tapia, A. López-Malo (Eds.) 
504 |a Leitsner, L., Gould, G.W., (2002) Hurdle Technologies: Combination Treatments for Food Stability, Safety and Quality, , Kluwer Academic/Plenum Publishers, New York 
504 |a Leúnda, M.A., Guerrero, S.N., Alzamora, S.M., Color and chlorophyll content changes of minimally processed kiwifruit (2000) J Food Proc Preserv, 24, pp. 17-38 
504 |a López-Malo, A., (1999) personal communication 
504 |a López-Malo, A., (2000) La Preservación Multiobjetivo de Alimentos. Efecto de Factores Tradicionales y Emergentes en la Respuesta de Aspergillus flavus, , Universidad de Buenos Aires, Argentina, PhD Thesis 
504 |a Manvell, C., Minimal processing of food (1997) Food Sci Technol Today, 11, pp. 107-111 
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504 |a Palou, E., Sosa-Morales, M.E., Carrillo-Inungaray, M.L., López-Malo, A., Zygosaccharomyces bailii inhibition under the combined effects of pH, water activity, incubation temperatura and preservatives (2004) personal communication. 
504 |a Parish, M.E., Davidson, P.M., Methods of evaluation (1993) Antimicrobials in Foods, pp. 597-615. , Marcel Dekker, New York, P.M. Davidson, A.L. Branen (Eds.) 
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504 |a Rivera Carriles, J., (2002) Mezclas de Antimicrobianos como Agentes Fungistáticos o Fungicidas para la inhibicion de Zygosaccharomyces bailii', , Universidad de Las Americas, Puebla, Mexico, MS Thesis 
504 |a Rockland, L.B., Beuchat, L.R., (1987) Water Activity: Theory and Applications to Food, , Marcel Dekker, New York 
504 |a Rockland, L.B., Stewart, G.F., (1981) Water Activity: Influences on Food Quality, , Academic Press, New York 
504 |a Rolle, R.S., Chism, G.W., Physiological consequences of minimally processed fruits and vegetables (1987) J Food Qual, 10, pp. 187-193 
504 |a Ross, K.D., Estimation of water activity in intermediate moisture foods (1975) Food Technol, 29, pp. 26-29 
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504 |a Samelis, J., Sofos, J.N., (2003) 'Strategies to control stress-adapted pathogens, In Microbial Stress Adaptation and Food Safety, Yousef A E and Juneja V K (eds), , CRC Press, Boca Ratón 
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504 |a Tapia De Daza, M.S., Alzamora, S.M., Welti-Chanes, J., Combination of preservation factors applied to minimal processing of foods (1996) Crit Rev Food Sci Nutr, 36, pp. 629-659 
504 |a Tapia, M.S., López-Malo, A., Consuegra, R., Corte, P., Welti-Chanes, J., Minimally processed papaya by vacuum osmotic dehydration (VOD) techniques (1999) Food Sci Technol Int, 5, pp. 43-52 
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504 |a Vergara-Balderas, F., Santacruz, V., López-Malo, A., Tapia, M.S., Welti-Chanes, J., (1998) Stability of minimally processed melon obtained by vacuum dehydration (VOD) techniques 
504 |a Warth, A.D., Preservative resistance of Zygosaccharomyces bailii to benzoic, sorbic and other weak acids used as food preservatives (1986) CSIRO Food Research, 46, p. 1 
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504 |a Welti-Chanes, J., Santacruz, C., López-Malo, A., Wesche-Ebeling, P., (1998) Stability of minimally processed orange segments obtained by vacuum dehydration techniques 
504 |a Welti-Chanes, J., Alzamora, S.M., López-Malo, A., Tapia, M.S., Minimally processed fruits using hurdle technology' (2000) Food Preservation Technologies: Innovations in Food Processing, pp. 123-148. , Technomic Publishing, Lancaster, Pennsylvania, G.V. Barbosa-Cánovas, G.W. Gould (Eds.) 
504 |a Wiley, R.C., (1994) Minimally Processed Refrigerated Fruits and Vegetables, , Chapman and Hall, New York 
593 |a Department of Industry, University of Buenos Aires, 1428 Buenos Aires, Argentina 
593 |a University of The Americas, Mexico 
593 |a Central University of Venezuela, Venezuela 
700 1 |a Guerrero, S.N. 
700 1 |a López-Malo, A. 
700 1 |a Welti-Chanes, J. 
700 1 |a Palou, E. 
700 1 |a Argaiz, A. 
700 1 |a Tapia, M.S. 
773 0 |d Elsevier Inc., 2005  |h pp. 599-630  |p Improv. the Saf. of Fresh Fruit and Veg.  |z 9781855739567  |t Improving the Safety of Fresh Fruit and Vegetables 
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856 4 0 |u https://hdl.handle.net/20.500.12110/paper_97818557_v_n_p599_Alzamora  |y Handle 
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