Registro:

Referencias:

• Bartolome, L.G., Hoff, J.E., Firming of potatoes: biochemical effects of preheating (1972) Journal of Agricultural and Food Chemistry, 20 (2), pp. 266-270
• Bohr, H., Bohr, J., Microwave enhanced kinetics observed in ORD studies of a protein (2000) Bioelectromagnetics, 21, pp. 68-72
• Brett, C., Waldron, K., (1996) Physiology and biochemistry of plant cell wall, , Chapman and Hall, London, UK
• Brown, J.A., Fry, S.C., Nove1 O-D-galacturonyl esters in the pectic polysaccharides of suspension-cultured plant cells (1993) Plant Physiology, 103, pp. 993-999
• Budini, R., Tonelli, D., Girotti, S., Analysis of total phenols using Prussian blue method (1980) Journal of Agricultural and Food Chemistry, 26 (6), pp. 1236-1238
• van Buggenhout, S., Sila, D.N., Duvetter, T., van Loey, A., Hendrickx, M., Pectins in processed fruits and vegetables: part III-texture engineering (2009) Comprehensive Reviews in Food Science and Food Safety, 8 (2), pp. 105-117
• Bunzel, M., Ralph, J., Marita, J., Stainhart, H., Identification of 4-O-5'coupled diferulic acid from insoluble cereal fiber (2000) Journal of Agricultural and Food Chemistry, 48, pp. 3166-3169
• Cardoso, S.M., Mafra, I., Reis, A., Barros, A.S., Nunes, C., Georget, D.M.R., Traditional and industrial oven-dry processing of olive fruits: influence on textural properties, cell wall polysaccharide composition, and enzymatic activity (2009) European Food Research and Technology, 229, pp. 415-425
• Carpita, N., Defernez, M., Findlay, K., Wells, B., Shouel, D.A., Catchpole, G., Cell wall architecture of the elongating maize coleoptile (2001) Plant Physiology, 127, pp. 551-565
• Chanliaud, E., Burrows, K.M., Jeronimidis, G., Gidley, M.J., Mechanical properties of primary plant cell wall analogues (2002) Planta, 215, pp. 989-996
• Chen, S.C., Collins, J.L., McCarty, I.E., Johnston, M.R., Blanching of white potatoes by microwave energy followed by boiling water (1971) Journal of Food Science, 36, pp. 742-743
• Coimbra, M.A., Barros, A., Barros, M., Rutledge, D.N., Delgadillo, I., FTIR spectroscopy as a tool for analysis of olive pulp cell wall polysaccharides extracts (1999) Carbohydrate Research, 317, pp. 145-154
• Coimbra, M.A., Waldron, K.W., Delgadillo, I., Selvendran, R.R., Effect of processing on cell wall polysaccharides of green table olives (1996) Journal of Agricultural and Food Chemistry, 44, pp. 2394-2401
• Dongowski, G., Ehwald, R., Binding of water oil and bile acids to dietary fibers of the cellan type (1999) Biotechnology Progress, 15, pp. 250-258
• Dorantes-Alvares, L., Parada-Dorantes, L., Blanching using microwave processing (2005) The microwave processing of foods, , CRC Press, Boca Raton, Fl, (Part 2. Chapter 9), H. Schubert, M. Regier (Eds.)
• Dubois, M., Gilles, K.A., Hamilton, J.K., Rebers, P.A., Smith, F., Colorimetric method for determination of sugars and related substances (1956) Analytical Chemistry, 28, pp. 350-356
• de Escalada Pla, M.F., Ponce, N., 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
• Femenia, A., Sanchez, E.S., Simal, S., Rossello, C., Effects of drying pretreatments on the cell wall composition of grape tissues (1998) Journal of Agricultural and Food Chemistry, 46, pp. 271-276
• Filisetti-Cozzi, T.M., Carpita, N.C., Measurement of uronic acids without interference from neutral sugars (1991) Analytical Biochemistry, 197, pp. 157-162
• Fissore, E.N., Ponce, N.M.A., de Escalada Pla, M., Stortz, C.A., Rojas, A.M., Gerschenson, L.N., Characterization of acid-extracted pectin-enriched products obtained from red beet (Beta vulgaris L. var. conditiva) and butternut (Cucurbita moschata Duch ex Poiret) (2010) Journal of Agricultural and Food Chemistry, 58 (6), pp. 3793-3800
• Fissore, E.N., Ponce, N.M.A., Stortz, C.A., Rojas, A.M., Gerschenson, L.N., Characterization of fiber obtained from pumpkin (Cucumis moschata, Duch.) mesocarp through enzymatic treatment (2007) Food Science and Technology International, 16 (1), pp. 1-7
• Fry, S.C., Cross-linking of matrix polymers in the growing cell walls of angiosperms (1986) Annual Review of Plant Physiology, 37, pp. 165-186
• Gökmen, V., Savas-Bahceci, K., Serpen, A., Acar, J., Study of lipoxygenase and peroxidase as blanching indicator enzymes in peas: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage (2005) LWT - Food Science and Technology, 38 (8), pp. 903-908
• Goncalves, E.M., Pinheiro, J., Abre, M., Brandao, T.R.S., Silva, C.L.M., Modelling the kinetics of peroxidase inactivations, color and texture changes of pumpking (Curcubita maxima L.) during blanching (2007) Journal of Food Engineering, 81 (4), pp. 693-701
• Greve, C., Shackel, A.K., Ahmadi, H., McArdle, R.N., Gohlke, J.R., Labavitch, J.M., Impact of heating on carrot firmness: contribution of cellular turgor (1994) Journal of Agricultural and Food Chemistry, 42, pp. 2896-2899
• Houben, K., Jolie, R.P., Fraeye, I., Van Loey, A.M., Hendrickx, M.E., Comparative study of the cell wall composition of broccoli, carrot, and tomato: structural characterization of the extractable pectins and hemicelluloses (2011) Carbohydrate Research, 346 (9), pp. 1105-1111
• Jackson, M.B., Armstrong, W., Formation of parenchyma and the processes of plant ventilation in relation to soil flooding and submergence (1999) Plant Biology, 1, pp. 274-287
• Kanner, J., Harel, S., Granit, R., Betalains. A new class of dietary cationized antioxidants (2001) Journal of Agricultural and Food Chemistry, 49, pp. 5178-5185
• Kidmose, U., Martens, H.J., Changes in texture, microstructure and nutritional quality of carrot slices during blanching and freezing (1999) Journal of the Science of Food and Agriculture, 79, pp. 1747-1753
• Kratchanova, M., Pavlova, E., Panchev, I., The effects of microwave heating of fresh orange peels on the fruit tissue and quality of extracted pectin (2004) Carbohydrate Polymers, 56, pp. 181-185
• Latorre, M.E., (2012), Influencia de las radiaciones gamma y de microondas en las características químicas, bioquímicas y mecánicas de tejidos vegetales con especial referencia a Beta vulgaris L. var. conditiva. Ph. D. thesis, Buenos Aires University; Latorre, M.E., Bonelli, P., Rojas, A.M., Gerschenson, L.N., Microwave inactivation of red beet (Beta vulgaris L. var. conditiva) peroxidase and polyphenoloxidase and the effect of radiation on vegetable tissue quality (2012) Journal of Food Engineering, 109, pp. 676-684
• Lowry, O.H., Rosebrough, N.J., Randall, R.J., Protein measurement with the Folin phenol reagent (1951) Journal of Biological Chemistry, 193, pp. 265-275
• Marry, M., Roberts, K., Jopson, S.J., Huxham, I.M., Jarvis, M.C., Corsar, J., Cell-cell adhesion in fresh sugar-beet root parenchyma requires both pectin esters and calcium cross-links (2006) Physiology Plantarum, 126 (2), pp. 243-256
• Martin-Cabrejas, M.A.M., Waldron, K.W., Selvendran, R.R., Cell wall changes in Spanish pear during ripening (1994) Journal of Plant Physiology, 144, pp. 541-548
• McCann, M.C., Hammouri, M., Wilson, R., Belton, P., Roberts, K., Fourier Transform Infrared Microspectroscopy is a new way to look at plant cell walls (1992) Plant Physiology, 100, pp. 1940-1947
• McCann, M.C., Wells, B., Roberts, K., Direct visualisation of cross-links in the primary plant cell wall (1990) Journal of Cell Science, 96, pp. 323-334
• Naumenko, I.V., Phillipov, M.P., Colorimetric method for determination of acetyl groups in pectic substances (1992) Akademi Nauk Republi Moldova Biologi i Khimie Nauki, 1, pp. 56-59
• Ng, A., Harvey, A.J., Parker, M.L., Smith, A.C., Waldron, K.W., Effect of oxidative coupling on the thermal stability of texture and cell wall chemistry of beet root (Beta vulgaris) (1998) Journal of Agricultural and Food Chemistry, 46, pp. 3365-3370
• Ng, A., Parr, A.J., Ingham, L.M., Rigby, N.M., Waldron, K.W., Cell wall chemistry of carrots (Daucus carota Cv. Amstrong) during maturation and storage (1998) Journal of Agricultural and Food Chemistry, 46, pp. 2933-2939
• Ng, A., Waldron, K.W., Effect of steaming on the cell wall chemistry of potatoes (Solanum tuberosum Cv. Bintje) in relation to firmness (1997) Journal of Agricultural and Food Chemistry, 45, pp. 3411-3418
• Ni, L., Lin, D., Barrett, D.M., Pectin methylesterase catalyzed firming effects on low temperature blanched vegetables (2005) Journal of Food Engineering, 70, pp. 546-556
• Oh, S.Y., Yoo, D.I., Shin, Y., Seo, G., FTIR analysis of cellulose treated with sodium hydroxide and carbon dioxide (2005) Carbohydrate Research, 340, pp. 417-428
• Ordaz-Ortiz, J.J., Marcus, S.E., Knox, J.P., Cell wall microstructure analysis implicates hemicellulose polysaccharides in cell adhesion in tomato fruit pericarp parenchyma (2009) Molecular Plantarum, 2, pp. 910-921
• Ou, S., Kwok, K., Li, Y., Fu, L., In vitro study of possible role of dietary fiber in lowering postprandial serum glucose (2001) Journal of Agricultural and Food Chemistry, 49, pp. 1026-1029
• Parr, A.J., Ng, A., Waldron, K.W., Ester-linked phenolic components of carrot cell walls (1997) Journal of Agricultural and Food Chemistry, 45, pp. 2468-2471
• Passardi, F., Cosio, C., Penel, C., Dunand, C., Peroxidases have more functions than a Swiss army knife (2004) Plant Cell Reports, 24 (5), pp. 255-265
• Peña, M.J., Carpita, N.C., Loss of highly branched arabinans and debrenching of rhamnogalactonan I accompany loss of firm texture and cell separation during prolonged storage of apple (2004) Plant Physiology, 155, pp. 1-9
• Perreux, L., Loupy, A., A tentative rationalization of microwave effects in organic synthesis according to the reaction medium and mechanistic considerations (2001) Tetrahedron, 57, pp. 9199-9223
• Raghavendra, S.N., Rastogi, N.K., Raghavarao, K.S.M.S., Tharanathan, R.N., Dietary fiber from coconut residue: effects of different treatments and particle size on the hydration properties (2004) European Food Research and Technology, 218, pp. 563-567
• Ratnayake, R.M.S., Melton, L.D., Hurst, P.L., Influence of cultivar, cooking, and storage on cell-wall polysaccharide composition of winter squash (Cucurbita maxima) (2003) Journal of Agricultural and Food Chemistry, 51, pp. 1904-1913
• Robertson, J.A., Monredon, F.D., Dysseler, P., Guillon, F., Amado, R., Hydration properties of dietary fiber and resistant starch: a European collaborative study (2000) LWT - Food Science and Technology, 33, pp. 72-79
• Schwartz, S.J., von Elbe, J.H., Quantitative determination of individual betacyanin pigments by high performance liquid chromatography (1980) Journal of Agricultural and Food Chemistry, 28, pp. 540-543
• Shui, G., Leong, L.P., Residue from star fruit as valuable source for functional food ingredients and antioxidant nutraceuticals (2006) Food Chemistry, 97, pp. 277-284
• Somani, O.G., Choudhari, A.L., Rao, B.S., Mirajkar, S.P., Enhancement of crystallization rate by microwave radiation: synthesis of ZSM-5 (2003) Materials Chemistry and Physics, 82 (3), pp. 538-545
• Strasser, G.R., Amado, R., Pectic substances from red beet (Beta vulgaris conditiva). Part I. Structural analysis of rhamnogalacturonan I using enzymic degradation and methylation analysis (2001) Carbohydrate Polymers, 44, pp. 63-70
• Synytsya, A., Copikova, J., Jankovska, P., Spectroscopic estimation of feruloyl groups in sugar beet pulp and pectin (2003) International Sugar Journal, 105, pp. 481-488
• (2011), http://www.epa.gov/radiation/understand/ionize_nonionize.html#nonionizing, United States Environmental Protection Agency, EPA. Accessed 24.03.11; Vincken, J.P., Schols, H.A., Oomen, R.J.F.J., Beldman, G., Visser, R.G.F., Voragen, A.G.J., Pectin: the hairy thing (2003) Advances in pectin and pectinase research, pp. 47-59. , Kluwer Academic Publishers, Dordrecht, The Netherlands, A.G.J. Voragen, H.A. Schols, R. Visser (Eds.)
• Wang, A., Sun, D., Ren, N., Liu, C., Liu, W., Logan, B.E., A rapid selection strategy for an anodophilic consortium for microbial fuel cells (2010) Bioresource Technology, 101, pp. 5733-5735
• Wilson, R.H., Smith, A.C., Kacuraková, M., Saunder, S., Weller, N., Waldron, K.W., The mechanical properties and molecular dynamics of plant cell wall polysaccharides studies by Fourier-transform infrared spectroscopy (2000) Plant Physiology, 124, pp. 397-406
• Wood, P.J., Siddiqui, I.R., Determination of methanol and its application for measurement of pectin ester content and pectin methyl esterase activity (1971) Analytical Biochemistry, 39, pp. 418-428
• Yamaguchi, T., Mizobuchi, T., Kajikawa, R., Kawashima, H., Miyabe, F., Terao, J., Radical-scavenging activity of vegetables and the effect of cooking on their activity (2001) Food Science and Technology Research, 7, pp. 250-257

Citas:

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

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

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

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