Registro:

Referencias:

• Ahmed, J., Shivhare, U.S., Sandhu, K.S., Thermal degradation kinetics of carotenoids and visual color of papaya puree (2002) Journal of Food Science, 67 (7), pp. 2692-2695
• Arya, S.S., Thakur, B.R., Degradation products of sorbic acid in aqueous solutions (1988) Food Chemistry, 29, pp. 41-49
• Ávila, I.M.L.B., Silva, C.L.M., Modelling kinetics of thermal degradation of colour in peach puree (1999) Journal of Food Engineering, 39, pp. 161-166
• Barreiro, J.A., Milano, M., Sandoval, A.J., Kinetics of colour change of double concentrated tomato paste during thermal treatment (1997) Journal of Food Engineering, 33, pp. 359-371
• Bisognin, D.L., Origin and evolution of cultivated cucurbits (2002) Ciência Rural, 32 (5), pp. 715-723
• Campos, C.A., Alzamora, S.M., Gerschenson, L.N., Sorbate destruction and non-enzymatic browning in model aqueous systems (1997) Food Science and Technology International, 3, pp. 405-411
• Campos, C.A., Gerschenson, L.N., Effect of certain additives on sorbates stability (1996) Food Research International, 29 (2), pp. 147-154
• Chen, B.H., Peng, H.Y., Chen, H.E., Changes of carotenoids, color and vitamin A contents during processing of carrot juice (1995) Journal of Agricultural and Food Chemistry, 43, pp. 1912-1918
• Choi, M.H., Kim, G.H., Lee, H.S., Effects of ascorbic acid retention on juice color and pigment stability in blood orange (Citrus sinensis) juice during refrigerated storage (2002) Food Research International, 35, pp. 753-759
• Chutintrasri, B., Noomhorm, A., Color degradation kinetics of pineapple puree during thermal processing (2007) LWT - Food Science and Technology, 40, pp. 300-306
• Dutta, D., Dutta, A., Raychaudhuri, U., Chakraborty, R., Rheological characteristics and thermal degradation kinetics of beta-carotene in pumpkin puree (2006) Journal of Food Engineering, 76, pp. 538-546
• de Escalada Pla, M.F., Ponce, N.M., Stortz, C.A., Gerschenson, L.N., Rojas, A.M., Composition and functional properties of enriched fiber products obtained from pumpkin (Cucurbita moschata Duchesne ex Poiret) (2007) LWT - Food Science and Technology, 40, pp. 1176-1185
• Flores, S. K. (2006). Estudios básicos y aplicados tendientes al desarrollo de películas comestibles que sean soporte del antimicrobiano sorbato de potasio. Ph.D. thesis, Departamento de Industrias, Universidad de Buenos Aires, Buenos Aires, Argentina; Francis, F.J., Clydesdale, F.M., (1975) Food colorimetry: Theory and applications, , The AVI Publishing Co., Inc, Westport, CT pp. 142-151
• Gerschenson, L.N., Campos, C.A., Sorbic acid stability during processing and storage of high-moisture foods (1995) Food preservation by moisture control. Fundamentals and applications, , Barbosa Cánovas G., and Welti Chanes J. (Eds), Technomic Publishing Co., Lancaster, PA, USA pp. 761-790
• Gliemmo, M.F., Campos, C.A., Gerschenson, L.N., Interaction between potassium sorbate and aspartame in aqueous model sugar systems (2001) Journal of Food Science, 66 (3), pp. 428-431
• Gliemmo, M. F., Latorre, M. E., & Campos, C. A. (2006). Preservación de puré de calabaza mediante la aplicación conjunta de varios factores de estrés microbiano. In III Congreso Argentino de Microbiología de Alimentos (III CAMA), Buenos Aires, Argentina; González, E., Montenegro, M.A., Nazareno, M.A., López de Mishima, B.A., Carotenoid composition and vitamin A value of an Argentinian squash (Cucurbita moschata) (2001) Archivos Latinoamericanos de Nutrición, 51 (4), pp. 395-399
• Hussein, A., Odumeru, J.A., Ayanbadejo, T., Faulkner, H., McNab, W.B., Hager, H., Effects of processing and packaging on vitamin C and b-carotene content of ready-to-use (RTU) vegetables (2000) Food Research International, 33, pp. 131-136
• Hymavathi, T.V., Vijaya Khader, Carotene, ascorbic acid and sugar content of vacuum dehydrated ripe mango powders stored in flexible packaging material (2005) Journal of Food Composition and Analysis, 18, pp. 181-192
• Ihl, M., Aravena, L., Scheuermann, E., Uquiche, E., Bifani, V., Effect of immersion solutions on shelf-life of minimally processed lettuce (2003) LWT - Food Science and Technology, 36, pp. 591-599
• Kebede, E., Mannheim, C.H., Miltz, J., Ascorbic acid retention in a model food packed in barrier plastic trays and in cans (1998) LWT - Food Science and Technology, 31, pp. 33-37
• Kidmose, U., Edelenbos, M., Norbaek, R., Christensen, L.P., Colour stability in vegetables (2002) Colour in food. Improving quality, , MacDougall D.B. (Ed), Woodhead Publishing Limited, Cambridge, England New York, USA: CRC Press, LLC
• Lee, Y.C., Kirk, J.R., Bedford, C.L., Heldman, D.R., Kinetics and computer simulation of ascorbic acid stability of tomato juice as functions of temperature, pH and metal catalyst (1977) Journal of Food Science, 42 (3). , 640-644, 648
• Liao, M., Seib, P.A., Chemistry of l-ascorbic acid related to foods (1988) Food Chemistry, 30, pp. 289-312
• Liu, M.H., Chen, B.H., Relationship between chlorophyll a and b-carotene in a lipid-containing model system during heating (1998) Food Chemistry, 61 (1-2), pp. 41-47
• Lozano, J.E., Ibarz, A., Colour changes in concentrated fruit pulp during heating at high temperatures (1997) Journal of Food Engineering, 31, pp. 365-373
• Mahoney Jr., J.R., Graf, E., Role of alpha-tocopherol, ascorbic acid, citric acid and EDTA as oxidants in model systems (1986) Journal of Food Science, 51 (5), pp. 1293-1296
• Meléndez-Martínez, A., Vicario, I.M., Heredia, F.J., Estabilidad de los pigmentos carotenoides en los alimentos (2004) Archivos Latinoamericanos de Nutrición, 54 (2), pp. 209-215
• Minguez-Mosquera, M.I., Jaren-Galan, M., Kinetics of the decolouring of carotenoid pigments (1995) Journal of Science Food and Agriculture, 67, pp. 153-161
• Rodriguez-Amaya, D., (2001) A guide to carotenoid análisis in foods, , International Life Science Institute Press, WA, DC, USA
• Schieber, A., Carle, R., Occurrence of carotenoid cis-isomers in food: technological, analytical, and nutritional implications (2005) Trends in Food Science and Technology, 16, pp. 416-422
• Shin, S., Bhowmik, S.R., Thermal kinetics of color changes in pea puree (1995) Journal of Food Engineering, 24, pp. 77-86
• Stopforth, J., Sofos, J.N., Busta, F.F., Sorbic acid and sorbates (2005) Food antimicrobials, pp. 49-75. , Davidson, Sofos, and Brannen (Eds), Taylor & Francis Group, FL, USA
• Wedzicha, B.L., (1984) Chemistry of sulfur dioxide in foods, , Elsevier Applied Science Publishers Ltd, Ripple Road, Barking, Essex, England
• Young, A.J., Lowe, G.M., Antioxidant and prooxidant properties of carotenoids (2001) Archives of Biochemistry and Biophysics, 385 (1), pp. 20-27
• Zerdin, K., Rooney, M.L., Vermüe, J., The vitamin C content of orange juice packed in an oxygen scavenger material (2003) Food Chemistry, 82, pp. 387-395

Citas:

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

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

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

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