메뉴 건너뛰기




Volumn 43, Issue 2, 2008, Pages 289-295

Storage stability of pineapple slices preserved by combined methods

Author keywords

Combined methods; Pineapple; Potassium sorbate; Sodium bisulphite; Storage stability

Indexed keywords

ANANAS COMOSUS;

EID: 38549113920     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01433.x     Document Type: Article
Times cited : (10)

References (41)
  • 1
    • 33646879291 scopus 로고    scopus 로고
    • 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
  • 3
    • 0000602197 scopus 로고
    • 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
  • 6
    • 84903098032 scopus 로고    scopus 로고
    • 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 scopus 로고
    • 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
  • 10
    • 0038216771 scopus 로고
    • 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 scopus 로고
    • 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
  • 15
    • 38549112179 scopus 로고
    • 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 scopus 로고
    • 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 scopus 로고
    • 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 scopus 로고
    • 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 scopus 로고
    • 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 scopus 로고
    • 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 scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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 scopus 로고
    • 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 scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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 scopus 로고
    • 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 scopus 로고
    • 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 scopus 로고
    • 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
  • 34
    • 0001146337 scopus 로고
    • 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 scopus 로고
    • 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 scopus 로고
    • 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
  • 38
    • 0002940935 scopus 로고
    • 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 scopus 로고
    • 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 scopus 로고
    • 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 scopus 로고
    • 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


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.