-
1
-
-
33646879291
-
Microbial behaviour modeling as a tool in the design and control of minimally processed foods
-
In: edited by. J. Welti-Chanes, G.V. Barbosa-Cánovas. J.M. Aguilera). Pp. Boca Raton, FL: CRC Press.
-
Alzamora, S.M. López-Malo, A. (2002). Microbial behaviour modeling as a tool in the design and control of minimally processed foods. In : Engineering and Food for the 21st Century (edited by J. Welti-Chanes, G.V. Barbosa-Cánovas J.M. Aguilera). Pp. 631 650. Boca Raton, FL : CRC Press.
-
(2002)
Engineering and Food for the 21st Century
, pp. 631-650
-
-
Alzamora, S.M.1
López-Malo, A.2
-
2
-
-
0001960589
-
Shelf-stable pineapple for long-term non-refrigerated storage
-
Alzamora, S.M., Gershenson, L.N., Cerrutti, P. Rojas, A.M. (1989). Shelf-stable pineapple for long-term non-refrigerated storage. Lebensmittel-Wissenschaft und -Technologie, 22, 233 236.
-
(1989)
Lebensmittel-Wissenschaft und -Technologie
, vol.22
, pp. 233-236
-
-
Alzamora, S.M.1
Gershenson, L.N.2
Cerrutti, P.3
Rojas, A.M.4
-
3
-
-
0000602197
-
Application of combined methods technology in minimally processed fruits
-
Alzamora, S.M., Tapia, M.S., Argaiz, A. Welti, J. (1993). Application of combined methods technology in minimally processed fruits. Food Research International, 26, 125 130.
-
(1993)
Food Research International
, vol.26
, pp. 125-130
-
-
Alzamora, S.M.1
Tapia, M.S.2
Argaiz, A.3
Welti, J.4
-
4
-
-
0002104630
-
Minimally processed fruits by combined methods
-
In: edited by. G.V. Barbosa-Cánovas. J. Welti-Chanes). Pp. Lancaster, PA: Technomic Publishing Co.
-
Alzamora, S.M., Cerrutti, P., Guerrero, S. López-Malo, A. (1995). Minimally processed fruits by combined methods. In : Food Preservation by Moisture Control. Fundamentals and Applications (edited by G.V. Barbosa-Cánovas J. Welti-Chanes). Pp. 463 492. Lancaster, PA : Technomic Publishing Co.
-
(1995)
Food Preservation by Moisture Control. Fundamentals and Applications
, pp. 463-492
-
-
Alzamora, S.M.1
Cerrutti, P.2
Guerrero, S.3
López-Malo, A.4
-
5
-
-
10844245143
-
-
Pp. Gaithersburg, MD: Aspen Publishers.
-
Alzamora, S.M., Tapia, M.S. López-Malo, A. (2000). Minimally Processed Fruits and Vegetables. Fundamental Aspects. Pp. 1 10. Gaithersburg, MD : Aspen Publishers.
-
(2000)
Minimally Processed Fruits and Vegetables. Fundamental Aspects.
, pp. 1-10
-
-
Alzamora, S.M.1
Tapia, M.S.2
López-Malo, A.3
-
6
-
-
84903098032
-
Combined preservation techniques for fresh fruit and vegetables
-
In: edited by. W. Jongen). Ch. 19. Cambridge: Woodhead Publishing, Ltd.
-
Alzamora, S.M., Guerrero, S.N., López-Malo, A., et al. (2005). Combined preservation techniques for fresh fruit and vegetables. In : Improving the Safety of Fresh Fruit and Vegetables edited by W. Jongen). Ch. 19. Cambridge : Woodhead Publishing, Ltd.
-
(2005)
Improving the Safety of Fresh Fruit and Vegetables
-
-
Alzamora, S.M.1
Guerrero, S.N.2
López-Malo, A.3
-
7
-
-
0004202155
-
-
AOAC. 14th edn. Washington, DC: Association of Official Analytical Chemists.
-
AOAC 1984). Official Methods of Analysis, 14th edn. Washington, DC : Association of Official Analytical Chemists.
-
(1984)
Official Methods of Analysis
-
-
-
8
-
-
38549146686
-
-
Paper presented at ACS Symposium on Minimally Processed Fruits and Vegetables. New York, NY: 25-30 August.
-
Argaiz, A., López-Malo, A., Welti, J. Alzamora, S.M. (1991). Fruit preservation by combined method. Paper presented at ACS Symposium on Minimally Processed Fruits and Vegetables. New York, NY : 25-30 August.
-
(1991)
Fruit Preservation by Combined Method.
-
-
Argaiz, A.1
López-Malo, A.2
Welti, J.3
Alzamora, S.M.4
-
9
-
-
12344308492
-
Durazno conservado por factores combinados
-
Argaiz, A., Vergara, F., Welti, J. López-Malo, A. (1993). Durazno conservado por factores combinados. CYTED Boletín Internacional de Divulgación, 1, 22 30.
-
(1993)
CYTED Boletín Internacional de Divulgación
, vol.1
, pp. 22-30
-
-
Argaiz, A.1
Vergara, F.2
Welti, J.3
López-Malo, A.4
-
10
-
-
0038216771
-
Considerations for the development and the stability of high moisture fruit products during storage
-
In: edited by. G.V. Barbosa-Cánovas. J. Welti-Chanes). Pp. Lancaster, PA: Technomic Publishing Co.
-
Argaiz, A., López-Malo, A. Welti-Chanes, J. (1995). Considerations for the development and the stability of high moisture fruit products during storage. In : Food Preservation by Moisture Control. Fundamentals and Applications (edited by G.V. Barbosa-Cánovas J. Welti-Chanes). Pp. 729 760. Lancaster, PA : Technomic Publishing Co.
-
(1995)
Food Preservation by Moisture Control. Fundamentals and Applications
, pp. 729-760
-
-
Argaiz, A.1
López-Malo, A.2
Welti-Chanes, J.3
-
12
-
-
84987306028
-
A multi-parameter approach to control the growth of Saccharomyces cerevisiae in laboratory medium
-
Cerrutti, P., Alzamora, S.M. Chirife, J. (1990). A multi-parameter approach to control the growth of Saccharomyces cerevisiae in laboratory medium. Journal of Food Science, 55, 837 840.
-
(1990)
Journal of Food Science
, vol.55
, pp. 837-840
-
-
Cerrutti, P.1
Alzamora, S.M.2
Chirife, J.3
-
14
-
-
0022776341
-
Analysis for total sulphite in foods by using rapid distillation followed by redox titration
-
DeVries, J., Ge, H., Evert, F. Magnuson, J. (1986). Analysis for total sulphite in foods by using rapid distillation followed by redox titration. Journal of the Association of Official Analytical Chemists, 69, 827 832.
-
(1986)
Journal of the Association of Official Analytical Chemists
, vol.69
, pp. 827-832
-
-
Devries, J.1
Ge, H.2
Evert, F.3
Magnuson, J.4
-
15
-
-
38549112179
-
Investigations into the microbiological stability of water-rich foods processed by a combination of methods
-
Fox, M. Loncin, M. (1982). Investigations into the microbiological stability of water-rich foods processed by a combination of methods. Lebensmittel-Wissenschaft und -Technologie, 15, 321 325.
-
(1982)
Lebensmittel-Wissenschaft und -Technologie
, vol.15
, pp. 321-325
-
-
Fox, M.1
Loncin, M.2
-
16
-
-
0000061387
-
Stability of sorbic acid in model food systems of reduced water activity: Sugars solutions
-
Gerschenson, L.N., Alzamora, S.M. Chirife, J. (1986a). Stability of sorbic acid in model food systems of reduced water activity: sugars solutions. Journal of Food Science, 51, 1028 1031.
-
(1986)
Journal of Food Science
, vol.51
, pp. 1028-1031
-
-
Gerschenson, L.N.1
Alzamora, S.M.2
Chirife, J.3
-
17
-
-
85005519657
-
Kinetics of sorbic acid loss during storage of peaches preserved by combined factors
-
Gerschenson, L.N., Alzamora, S.M. Chirife, J. (1986b). Kinetics of sorbic acid loss during storage of peaches preserved by combined factors. Journal of Food Technology, 21, 517 519.
-
(1986)
Journal of Food Technology
, vol.21
, pp. 517-519
-
-
Gerschenson, L.N.1
Alzamora, S.M.2
Chirife, J.3
-
18
-
-
0003068033
-
Sorbic acid stability during processing and storage of high moisture foods
-
In: edited by. G.V. Barbosa-Cánovas. J. Welti-Chanes). Pp. Lancaster, PA: Technomic Publishing Co.
-
Gerschenson, L.N. Campos, C.A. (1995). Sorbic acid stability during processing and storage of high moisture foods. In : Food Preservation by Moisture Control. Fundamentals and Applications (edited by G.V. Barbosa-Cánovas J. Welti-Chanes). Pp. 761 792. Lancaster, PA : Technomic Publishing Co.
-
(1995)
Food Preservation by Moisture Control. Fundamentals and Applications
, pp. 761-792
-
-
Gerschenson, L.N.1
Campos, C.A.2
-
19
-
-
0011905854
-
Interference with homeostasis - Food
-
In: edited by. R. Whittenbury, G.W. Gould, J.G. Banks. R.G. Board). Pp. Bath: Bath University Press.
-
Gould, G.W. (1988). Interference with homeostasis - food. In : Homeostatic Mechanisms in Microorganisms (edited by R. Whittenbury, G.W. Gould, J.G. Banks R.G. Board). Pp. 220 228. Bath : Bath University Press.
-
(1988)
Homeostatic Mechanisms in Microorganisms
, pp. 220-228
-
-
Gould, G.W.1
-
20
-
-
0342766772
-
Overview
-
In: edited by. G.W. Gould). Pp. Glasgow: Blackie Academic and Professional.
-
Gould, G.W. (1995a). Overview. In : New Methods of Food Preservation (edited by G.W. Gould). Pp. xv xx. Glasgow : Blackie Academic and Professional.
-
(1995)
New Methods of Food Preservation
-
-
Gould, G.W.1
-
21
-
-
0000429375
-
Homeostatic mechanism during food preservation by combined methods
-
In: edited by. G.V. Barbosa-Cánovas. J. Welti-Chanes). Pp. Lancaster, PA: Technomic Publishing Co.
-
Gould, G.W. (1995b). Homeostatic mechanism during food preservation by combined methods. In : Food Preservation by Moisture Control. Fundamentals and Applications (edited by G.V. Barbosa-Cánovas J. Welti-Chanes). Pp. 397 410. Lancaster, PA : Technomic Publishing Co.
-
(1995)
Food Preservation by Moisture Control. Fundamentals and Applications
, pp. 397-410
-
-
Gould, G.W.1
-
22
-
-
38549179066
-
Induced tolerance of microorganisms to stress factors
-
In: edited by. S.M. Alzamora, M.S. Tapia. A. López-Malo). Pp. Gaithersburg, MA: Aspen Publishers.
-
Gould, G.W. (2000). Induced tolerance of microorganisms to stress factors. In : Minimally Processed Fruits and Vegetables. Fundamental Aspects and Applications (edited by S.M. Alzamora, M.S. Tapia A. López-Malo). Pp. 29 42. Gaithersburg, MA : Aspen Publishers.
-
(2000)
Minimally Processed Fruits and Vegetables. Fundamental Aspects and Applications
, pp. 29-42
-
-
Gould, G.W.1
-
23
-
-
0042292146
-
Mechanisms of action of food preservation procedures
-
In: edited by. T.A. Roberts. F.A. Skinner). p. New York, NY: Academic Press.
-
Gould, G.W., Brown, M.H. Fletcher, B.C. (1983). Mechanisms of action of food preservation procedures. In : Food Microbiology. Advances and prospects (edited by T.A. Roberts F.A. Skinner). p. 67 84. New York, NY : Academic Press.
-
(1983)
Food Microbiology. Advances and Prospects
, pp. 67-84
-
-
Gould, G.W.1
Brown, M.H.2
Fletcher, B.C.3
-
24
-
-
0001406888
-
Influences of temperature, pH, water activity and antifungal agents on growth of Aspergillus flavus and A. parasiticus
-
Holmquist, G.U., Walker, H.W. Sathr, H.M. (1983). Influences of temperature, pH, water activity and antifungal agents on growth of Aspergillus flavus and A. parasiticus. Journal of Food Science, 48, 778 782.
-
(1983)
Journal of Food Science
, vol.48
, pp. 778-782
-
-
Holmquist, G.U.1
Walker, H.W.2
Sathr, H.M.3
-
26
-
-
0004223311
-
-
6th edn. Gaithersburg, MA: Aspen Publishers.
-
Jay, J.M. (2000). Modern Food Microbiology, 6th edn. Gaithersburg, MA : Aspen Publishers.
-
(2000)
Modern Food Microbiology
-
-
Jay, J.M.1
-
28
-
-
0002095897
-
Hurdle technology applied to meat products of the shelf-stable products and intermediate moisture types
-
In: edited by. D. Simatos. J.L. Multon). p. Dordrecht: Martinus Nijhoff Publishers.
-
Leistner, L. (1985). Hurdle technology applied to meat products of the shelf-stable products and intermediate moisture types. In : Properties of Water in Relation to Quality and Stability (edited by D. Simatos J.L. Multon). p. 309 322. Dordrecht : Martinus Nijhoff Publishers.
-
(1985)
Properties of Water in Relation to Quality and Stability
, pp. 309-322
-
-
Leistner, L.1
-
29
-
-
0000773683
-
Food preservation by combined methods
-
Leistner, L. (1992). Food preservation by combined methods. Food Research International, 25, 121 158.
-
(1992)
Food Research International
, vol.25
, pp. 121-158
-
-
Leistner, L.1
-
31
-
-
0002610693
-
Medición de la actividad de agua con un equipo electrónico basado en el punto de rocío
-
López-Malo, A., Palou, E. Argaiz, A. (1993). Medición de la actividad de agua con un equipo electrónico basado en el punto de rocío. Información Tecnológica, 4, 33 37.
-
(1993)
Información Tecnológica
, vol.4
, pp. 33-37
-
-
López-Malo, A.1
Palou, E.2
Argaiz, A.3
-
32
-
-
38149145718
-
Shelf-stable high moisture papaya minimally processed by combined methods
-
López-Malo, A., Palou, E., Welti, J., Corte, P. Argaiz, A. (1994). Shelf-stable high moisture papaya minimally processed by combined methods. Food Research International, 27, 545 553.
-
(1994)
Food Research International
, vol.27
, pp. 545-553
-
-
López-Malo, A.1
Palou, E.2
Welti, J.3
Corte, P.4
Argaiz, A.5
-
33
-
-
0001704906
-
Mass transfer and textural changes during processing of apples by combined methods
-
Monsalve-Gonzalez, A., Barbosa-Cánovas, G.V. Cavalieri, R.P. (1993a). Mass transfer and textural changes during processing of apples by combined methods. Journal of Food Science, 58, 1118 1124.
-
(1993)
Journal of Food Science
, vol.58
, pp. 1118-1124
-
-
Monsalve-Gonzalez, A.1
Barbosa-Cánovas, G.V.2
Cavalieri, R.P.3
-
34
-
-
0001146337
-
Control of browning during storage of apple slices preserved by combined methods. 4-hexylresorcinol as anti-browning agent
-
Monsalve-Gonzalez, A., Barbosa-Cánovas, G.V., Cavalieri, R.P., McEvily, A.J. Iyengar, R. (1993b). Control of browning during storage of apple slices preserved by combined methods. 4-hexylresorcinol as anti-browning agent. Journal of Food Science, 58, 797 800
-
(1993)
Journal of Food Science
, vol.58
, pp. 797-800
-
-
Monsalve-Gonzalez, A.1
Barbosa-Cánovas, G.V.2
Cavalieri, R.P.3
McEvily, A.J.4
Iyengar, R.5
-
35
-
-
84987302208
-
An equation for the activity coefficients and equilibrium relative humidities of water in confectionery syrup
-
Norrish, R.S. (1966). An equation for the activity coefficients and equilibrium relative humidities of water in confectionery syrup. Journal of Food Technology, 1, 25 30.
-
(1966)
Journal of Food Technology
, vol.1
, pp. 25-30
-
-
Norrish, R.S.1
-
36
-
-
85015484485
-
Combined effect of water activity, pH, and sub-optimal temperature on growth and enterotoxin production of Staphylococcus aureus
-
Notermans, S. Heuvelman, C.J. (1983). Combined effect of water activity, pH, and sub-optimal temperature on growth and enterotoxin production of Staphylococcus aureus. Journal of Food Science, 48, 1832 1836.
-
(1983)
Journal of Food Science
, vol.48
, pp. 1832-1836
-
-
Notermans, S.1
Heuvelman, C.J.2
-
37
-
-
0000663379
-
Osmotic dehydration of papaya. Effect of syrup concentration
-
Palou, E., López-Malo, A., Argaiz, A. Welti, J. (1993). Osmotic dehydration of papaya. Effect of syrup concentration. Revista Espaola de Ciencia y Tecnología de Alimentos, 33, 621 627.
-
(1993)
Revista Espaola de Ciencia y Tecnología de Alimentos
, vol.33
, pp. 621-627
-
-
Palou, E.1
López-Malo, A.2
Argaiz, A.3
Welti, J.4
-
38
-
-
0002940935
-
Estimation of water activity in intermediate moisture foods
-
Ross, K.D. (1975). Estimation of water activity in intermediate moisture foods. Food Technology, 29, 26 31.
-
(1975)
Food Technology
, vol.29
, pp. 26-31
-
-
Ross, K.D.1
-
39
-
-
0000952698
-
Influences of water activity on foodborne bacteria - A review
-
Sperber, W.H. (1983). Influences of water activity on foodborne bacteria - A review. Journal of Food Protection, 46, 142 147.
-
(1983)
Journal of Food Protection
, vol.46
, pp. 142-147
-
-
Sperber, W.H.1
-
40
-
-
0002080992
-
Fruit and fruit products
-
In: edited by. L.R. Beuchat). Pp. New York, NY: Van Nostrand Reinhold.
-
Splittstoesser, D.F. (1987). Fruit and fruit products. In : Food and Beverage Mycology (edited by L.R. Beuchat). Pp. 125 148. New York, NY : Van Nostrand Reinhold.
-
(1987)
Food and Beverage Mycology
, pp. 125-148
-
-
Splittstoesser, D.F.1
-
41
-
-
0343877838
-
Microbial stability assessment in high and intermediate moisture foods: Special emphasis on fruit products
-
In: edited by. G.V. Barbosa-Cánovas. J. Welti-Chanes). Pp. Lancaster, PA: Technomic Publishing Co.
-
Tapia de Daza, M.S., Argaiz, A., López-Malo, A. Díaz, R.V. (1995). Microbial stability assessment in high and intermediate moisture foods: special emphasis on fruit products. In : Food Preservation by Moisture Control. Fundamentals and Applications (edited by G.V. Barbosa-Cánovas J. Welti-Chanes). Pp. 575 602. Lancaster, PA : Technomic Publishing Co.
-
(1995)
Food Preservation by Moisture Control. Fundamentals and Applications
, pp. 575-602
-
-
Tapia De Daza, M.S.1
Argaiz, A.2
López-Malo, A.3
Díaz, R.V.4
|