Registro:

Referencias:

• Abeysinghe, D.C., Li, X., Sun, W.S., Zhang, C.H., Zhou, Chen, K.S., Zhou, C., Bioactive Compounds and Antioxidant Capacities in Different Edible Tissues of Citrus Fruit of Four Species (2007) Food Chemistry, 104, pp. 1338-1344
• Aguilo-Aguayo, I., Oms-Oliu, G., Soliva-Fortuny, R., Martin-Belloso, O., Changes in Quality Attributes Throughout Storage of Strawberry Juice Processed by High-Intensity Pulsed Electric Fields or Heat Treatments (2009) Food Science and Technology, 42, pp. 813-818
• Augusto, P., Ibarz, E.D.A., Cristianini, M., Effect of High Pressure Homogenization (HPH) on the Rheological Properties of Tomato Juice: Time-Dependent and Steady-State Shear (2012) Journal of Food Engineering, 111, pp. 570-579
• Choi, L.H., Nielsen, S., The Effects of Thermal and Nonthermal Processing Methods on Apple Cider Quality and Consumer Acceptability (2005) Journal of Food Quality, 28, pp. 13-29
• Choi, M., Liu, Q., Lee, S., Jin, J., Ryu, S., Kang, D., Inactivation of Escherichia Coli O157: H7, Salmonella Typhimurium and Listeria Monocytogenes in Apple Juice with Gaseous Ozone (2012) Food Microbiology, 32, pp. 191-195
• Christensen, U.R., Some geodynamical effects of anisotropic viscosity (1973) Geophysical Journal International, 91 (3), pp. 711-736
• Cullen, P.J., Valdramidis, V.P., Tiwari, B.K., Patil, S., Bourke, P., O’Donnell, C.P., Ozone Processing for Food Preservation: An Overview on Fruit Juice Treatments (2010) Ozone: Science & Engineering: the Journal of the International Ozone Association, 32, pp. 166-179
• Espachs-Barroso, A., Barbosa-Cánovas, G.V., Martín-Belloso, O., Microbial and Enzymatic Changes in Fruit Juice by High Intensity Pulsed Electric Fields (2003) Food Reviews International, 19, pp. 253-273
• García-Loredo, A., Guerrero, S., Alzamora, S.M., Inactivation Kinetics and Growth Dynamics during Cold Storage of Escherichia Coli ATCC 11229, Listeria Innocua ATCC 33090 and Saccharomyces Cerevisiae KE162 in Peach Juice Using Aqueous Ozone (2015) Innovative Food Science and Emerging Technologies, 29, pp. 271-279
• Graham, D.M., Use of Ozone for Food Processing (1997) Food Technology, 51, pp. 72-75
• Gratao, A.C.A., Silveira, V., Telis-Romero, J., Laminar Flow of Sour Sop Juice through Concentric Annuli: Friction Factors and Rheology (2007) Journal of Food Engineering, 78 (4), pp. 1343-1354
• Ibarz, A., Garvín, A., Costa, S., Rheological Behavior of Loquat (Eriobotrya Jonica) Juices (1996) Journal of Textures Studies, 27, pp. 175-184
• Jaramillo-Sánchez, G.M., Garcia Loredo, A.B., Contigiani, E.V., Gómez, P.L., Alzamora, S.M., Inactivation Kinetics of Peroxidase and Polyphenoloxidase in Peach Juice Treated with Gaseous Ozone (2017) International Journal of Food Science and Technology
• Karaca, H., Velioglu, Y.S., Ozone Applications in Fruit and Vegetable Processing (2007) Food Reviews International, 23, pp. 91-106
• Mawele, S., Timothy, D., Benoit, G., Water Blanching Effects on Head Space Volatiles and Sensory Attributes of Carrots (1996) Journal of Food Science, 61 (6), pp. 1191-1195
• McEvily, A.J., Iyengar, R., Otwell, W.S., Inhibition of Enzymatic Browning in Foods and Beverages (1992) Critical Reviews in Food Science and Nutrition, 32, pp. 253-273
• Melendez-Martinez, A.J., Vicario, I.M., Heredia, F.J., Review: Analysis of Carotenoids in Orange Juice (2007) Journal of Food Composition and Analysis, 20 (7), pp. 638-649
• Muthukumarappan, K., Halaweish, F., Naidu, A.S., Ozone (2000) Natural Food Anti-Microbial Systems, pp. 783-800. , Naidu A.S., (ed), Boca Raton, FL: CRC Press, and,.” In, edited by
• Muthukumarappan, K., Tiwari, B.K., O´ Donnel, C.P., Cullen, P.J., Ozone and CO2 Processing: Rheological and Functional Properties of Food (2016) Novel Food Processing: Effects on Rheological and Functional Properties, pp. 127-146. , Ahmed J., Ramaswamy H.S., Kasapis S., Boye J.I., (eds), Boca Raton, FL: CRC Press, and,.” In, edited by
• Nebel, C., Ozone Decolorization of Secondary Dye-Laden Effluents (1975) Paper presented at the Second Symposium on Ozone Technology, International Ozone Association, Pan American Group, , Scottsdale, AZ, USA
• Patil, S., Bourke, P., Ozone Processing of Fluid Foods (2012) Novel Thermal and Non-Thermal Technologies for Fluid Foods, pp. 225-261. , Cullen P.J., Tiwari B.K., Valdramidis V.P., (eds), London, United Kingdom: Elsevier, and,.” In, edited by
• Patil, S., Valdramidis, V.P., Cullen, P.J., Frias, J., Bourke, P., Inactivation of Escherichia Coli by Ozone Treatment of Apple Juice at Different pH Levels (2010) Food Microbiology, 27, pp. 835-840
• Patil, S., Valdramidis, V.P., Cullen, P.J., Frias, J.M., Bourke, P., Ozone Inactivation of Acid Stressed Listeria Monocytogenes and Listeria Innocua in Orange Juice Using a Bubble Column (2010) Food Control, 21, pp. 1723-1730
• Restaino, L., Frampton, E.W., Hemphill, J.B., Palnikar, P., Efficacy of Ozonated Water against Food-Related Microorganisms (1995) Environmental Microbiology, 61, pp. 3471-3475
• Rivas, A., Rodrigo, D., Martínez, A., Barbosa-Cánovas, G.V., Rodrigo, M., Effect of PEF and Heat Pasteurization on the Physical-Chemical Characteristics of Blended Orange and Carrot Juice (2006) LWT-Food Science and Technology, 39, pp. 1163-1170
• Seo, S., King, J.M., Prinyawiwatkul, W., Simultaneous Depolymerization and Decoloration of Chitosan by Ozone Treatment (2007) Journal of Food Science, 72, pp. 522-526
• Shama, F., Parkinson, C., Sherman, P., Identification of Stimuli Controlling the Sensory Evaluation of Viscosity. II Oral Methods (1973) Journal of Texture Studies, 4, pp. 111-118
• Steenstrup, L.D., Floros, J.D., Inactivation of Escherichia coli O157: H7in Apple Cider by Ozone at Various Temperatures and Concentrations (2004) Journal of Food Processing and Preservation, 28, pp. 103-116
• Tiwari, B.K., Muthukumarappan, K., O’Donnell, C.P., Chenchaiah, M., Cullen, P.J., Effect of Ozonation on the Rheological and Color Characteristics of Hydrocolloid Dispersions (2008) Food Research International, 41, pp. 1035-1043
• Tiwari, B.K., Muthukumarappan, K., O’Donnell, C.P., Cullen, P.J., Kinetics of Freshly Squeezed Orange Juice Quality Changes during Ozone Processing (2008) Journal of Agriculture and Food Chemistry, 56, pp. 6416-6422
• Tiwari, B.K., Muthukumarappan, K., O’Donnell, C.P., Cullen, P.J., Modelling Color Degradation of Orange Juice by Ozone Treatment Using Response Surface Methodology (2008) Journal of Food Engineering, 88, pp. 553-560
• Tiwari, B.K., O’Donnell, C.P., Brunton, N.P., Cullen, P.J., Degradation Kinetics of Tomato Juice Quality Parameters by Ozonation (2009) International Journal of Food Science and Technology, 44, pp. 1199-1205
• Tiwari, B.K., O’Donnell, C.P., Muthukumarappan, K., Cullen, P.J., Anthocyanin and Color Degradation in Ozone Treated Blackberry Juice (2009) Innovative Food Science and Emerging Technologies, 10, pp. 70-75
• Tiwari, B.K., O’Donnell, C.P., Patras, A., Brunton, N.P., Cullen, P.J., Effect of Ozone Processing on Anthocyanins and Ascorbic Acid Degradation of Strawberry Juice (2009) Food Chemistry, 113, pp. 1119-1126
• Tiwari, B.K., O’Donnell, C.P., Patras, A., Brunton, N.P., Cullen, P.J., Anthocyanins and Color Degradation in Ozonated Grape Juices (2009) Food and Chemical Toxicology, 4, pp. 2824-2829
• Torres, B., Tiwari, B.K., Patras, A., Wijngaard, H., Brunton, N., Cullen, P.J., O`Donnell, C.P., Effect of Ozone Processing on the Colour, Rheological Properties and Phenolic Content of Apple Juice (2011) Food Chemistry, 124, pp. 721-726
• Wang, Y., Hollingsworth, R.I., Kasper, D.L., Ozonolytic Depolymerization of Polysaccharides in Aqueous Solutions (1999) Carbohydrate Research, 319, pp. 141-147
• Williams, R., Sumner, S., Golden, D., Inactivation of Escherichia Coli O157: H7and Salmonella in Apple Cider and Orange Juice Treated with Combinations of Ozone, Dimethyldicarbonate, and Hydrogen Peroxide (2005) Journal of Food Science, 70 (4), pp. 197-201

Citas:

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

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

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

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