Artículos Para Presentar Resumen en Clase
3
Artículos para presentar resumen en clase 1. M. Mastromatteo et al. Packaging strategies to prolong the shelf life of fresh carrots (Daucus carota L.) Innovative Food Science and Emerging Technologies 13 (2012) 215–220 2. F. Liu, Y. Li . Storage characteristics and relationships between microbial growth parameters and shelf life of MAP sliced onions. Postharvest Biology and Technology 40 (2006) 262–268 3. M.C. Giannakourou, P.S. Taoukis. Kinetic modelling of vitamin C loss in frozen green vegetables under variable storage conditions. Food Chemistry 83 (2003) 33–41 4. M a . A. Murcia et al. Vegetables antioxidant losses during industrial processing and refrigerated storage. Food Research International 42 (2009) 1046–1052 5. Patsias, A., Chouliara, I., Badeka, A., Savvaidis, I. N., & Kontominas, M. G. (2006). Shelf-life of a chilled precooked chicken product stored in air and under modi ed atmospheres: fi Microbiological, chemical, sensory attributes. Food Microbiology, 23, 423–429. 6. L. Zhan et al. Combination of light exposure and low temperature in preserving quality and extending shelf-life of fresh-cut broccoli (Brassica oleracea L.). Postharvest Biology and Technology 72 (2012) 76–81 7. M.S. Aday et al. An innovative technique for extending shelf life of strawberry: Ultrasound. LWT - Food Science and Technology 52 (2013) 93-101 8. C.A. Breda et al. Shelf life of powdered Campomanesia adamantium pulp in controlled environments. Food Chemistry 135 (2012) 2960–2964 9. A. Tefera et al. Effect of Disinfection, Packaging, and Storage Environment on the Shelf Life of Mango. Biosystems Engineering (2007) 96(2), 201–212 10. M. Sinigaglia et al. Use of active compounds for prolonging the shelf life of mozzarella cheese. International Dairy Journal, Volume 18, Issue 6, June 2008, Pages 624-630
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Transcript of Artículos Para Presentar Resumen en Clase
Artículos para presentar resumen en clase
1. M. Mastromatteo et al. Packaging strategies to prolong the shelf life of fresh carrots (Daucus carota L.) Innovative Food Science and Emerging Technologies 13 (2012) 215–220
2. F. Liu, Y. Li . Storage characteristics and relationships between microbial growth parameters and shelf life of MAP sliced onions. Postharvest Biology and Technology 40 (2006) 262–268
3. M.C. Giannakourou, P.S. Taoukis. Kinetic modelling of vitamin C loss in frozen green vegetables under variable storage conditions. Food Chemistry 83 (2003) 33–41
4. Ma. A. Murcia et al. Vegetables antioxidant losses during industrial processing and refrigerated storage. Food Research International 42 (2009) 1046–1052
5. Patsias, A., Chouliara, I., Badeka, A., Savvaidis, I. N., & Kontominas, M. G. (2006). Shelf-life of a chilled precooked chicken product stored in air and under modified atmospheres: Microbiological, chemical, sensory attributes. Food Microbiology, 23, 423–429.
6. L. Zhan et al. Combination of light exposure and low temperature in preserving quality andextending shelf-life of fresh-cut broccoli (Brassica oleracea L.). Postharvest Biology and Technology 72 (2012) 76–81
7. M.S. Aday et al. An innovative technique for extending shelf life of strawberry: Ultrasound. LWT - Food Science and Technology 52 (2013) 93-101
8. C.A. Breda et al. Shelf life of powdered Campomanesia adamantium pulp in controlled environments. Food Chemistry 135 (2012) 2960–2964
9. A. Tefera et al. Effect of Disinfection, Packaging, and Storage Environment on the Shelf Life of Mango. Biosystems Engineering (2007) 96(2), 201–212
10. M. Sinigaglia et al. Use of active compounds for prolonging the shelf life of mozzarella cheese. International Dairy Journal, Volume 18, Issue 6, June 2008, Pages 624-630
11. A. Rajchl et al. Stability of nutritionally important compounds and shelf life prediction of tomato ketchup. Journal of Food Engineering 99 (2010) 465–470
12. J. Yang et al. Shelf-life of infrared dry-roasted almonds. Food Chemistry 138 (2013) 671–678
13. M. Montero-Calderón et al. Effect of packaging conditions on quality and shelf-life of fresh-cut pineapple (Ananas comosus)/ Postharvest Biology and Technology 50 (2008) 182–189
14. B. Zanoni et al. Shelf-life prediction of fresh blood orange juice. Journal of Food Engineering 70 (2005) 512–517
15. F. Liu et al. Correlations between growth parameters of spoilage micro-organismsand shelf-life of pork stored under air and modified atmosphere at -2, 4 and 100C. Food Microbiology 23 (2006) 578–583
16. V.M. Paradiso et al. An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols. Journal of Cereal Science 47 (2008) 322–330
17. D.F. Olivera, V.O. Salvadori, Kinetic modeling of quality changes of chilled ready to serve lasagna, Journal of Food Engineering 110 (2012) 487–492
18. A. Giménez et al. Shelf life estimation of brown pan bread: A consumer approach, Food Quality and Preference 18 (2007) 196–204
19. M.E. Bárcenas, C.M. Rosell, Different approaches for increasing the shelf life of partially baked bread: Low temperatures and hydrocolloid addition, Food Chemistry 100 (2007) 1594–1601
20. N. Erkan et al. The effect of different high pressure conditions on the quality and shelf life of cold smoked fish, Innovative Food Science and Emerging Technologies 12 (2011) 104–110
