Artículo

Estamos trabajando para incorporar este artículo al repositorio
Consulte el artículo en la página del editor
Consulte la política de Acceso Abierto del editor

Abstract:

Innovative technologies for producing minimally processed (MP) foods that apply the concept of combination of preservation factors are addressed in this article with special emphasis on a new combined approach that has been successfully applied in several Latin American countries for MP high-moisture fruit products (HMFP). HMFP can be regarded as a different approach to the commercially available and widely accepted MP concept for fruits and vegetables (even if developed for the same purpose of obtaining freshlike high-quality products with an extended shelf life) that is better adapted to Latin American countries in terms of independence of the chill chain and the use of simple and energy-efficient technologies. The continuous refrigeration hurdle associated with MP refrigerated fruits is not included in the preservation system of HMFP because a different combination of hurdles must be overcome to enhance the shelf stability of nonrespiring vegetable tissues while preserving freshlike character. Guidelines to obtain safe and high-quality MP fruit products are proposed. Other products preserved by combined factors technology are also discussed, as well as some other classical and new preservation factors whose application could enhance the quality of HMFP.

Registro:

Documento: Artículo
Título:Combination of Preservation Factors Applied to Minimal Processing of Foods
Autor:Tapia De Daza, M.S.; Alzamora, S.M.; Chanes, J.W.
Filiación:Inst. de Cie. y Tecn. de Alimentos, Facultad de Ciencias, Universidad Central de Venezuela, Apartado 47097, Caracas, 1041-A, Venezuela
Departamento de Industrias, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina
Depto. de Ing. Quim. y de Alimentos, Univ. de las Américas-Puebla, Apdo, Postal 100, Cholula 72820, Puebla, Mexico
Palabras clave:Combined methods; Fruits; Minimal process; cold; food control; food handling; food packaging; food preservation; fruit; methodology; review; South and Central America; Cold; Food Handling; Food Microbiology; Food Packaging; Food Preservation; Food Technology; Fruit; Latin America
Año:1996
Volumen:36
Número:6
Página de inicio:629
Página de fin:659
DOI: http://dx.doi.org/10.1080/10408399609527742
Título revista:Critical Reviews in Food Science and Nutrition
Título revista abreviado:Crit. Rev. Food Sci. Nutr.
ISSN:10408398
CODEN:CRFND
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_10408398_v36_n6_p629_TapiaDeDaza

Referencias:

  • King, A.D., Bolin, H.R., Physiological and microbiological storage stability of minimally processed fruits and vegetables (1989) Food Technol., 43 (2), p. 132
  • Shewfelt, R., Quality of minimally processed fruits and vegetables (1987) J. Food Qual., 10, p. 143
  • Mertens, B., Knorr, D., Developments of nonthermal processes for food preservation (1992) Food Technol., 46 (5), p. 124
  • Ronk, R.J., Carson, K.L., Thompson, P., Processing, packaging, and regulation of minimally processed fruits and vegetables (1989) Food Technol., 43 (5), p. 136
  • Brackett, R., Microbial safety of chilled foods: Current issues (1992) Trends Food Sci. Technol., 3 (4), p. 81
  • Gould, G.W., (1989) Mechanisms of Action of Food Preservation Procedures, , Elsevier, Essex
  • Gould, G.W., Brown, M.H., Fletcher, B.C., Mechanisms of action of food preservation procedures (1983) Food Microbiology: Advances and Prospects, p. 67. , Roberts, T. A. and Skinner, F. A., Eds., Academic Press, London
  • Gould, G.W., Recent advances in the understanding of resistance and dormancy in bacterial spores (1977) J. Appl. Bacteriol., 42, p. 297
  • Gould, G.W., Jones, M.V., Combination and synergistic effects (1989) Mechanisms of Action of Food Preservation Procedures, p. 401. , Gould, G. W., Ed., Elsevier, London
  • Woodroof, J.G., 50 years of fruit and vegetable processing (1990) Food Technol., 44 (2), p. 92
  • Alzamora, S.M., Tapia, M.S., Argaiz, A., Welti, J., Application of combined methods technology in minimally processed fruits (1993) Food Res. Int., 26, p. 125
  • Shewfelt, R.L., Quality of fruits and vegetables (1990) Food Technol., 44 (6), p. 99
  • Shewfelt, R.L., Postharvest treatment for extending the shelf life of fruits and vegetables (1986) Food Technol., 40 (5), p. 70
  • Rolle, R.S., Chism, G.W., Physiological consequences of minimally processed fruits and vegetables (1987) J. Food Qual., 10, p. 157
  • Watada, A.E., Kazuhiro, A., Yamuchi, N., Physiological activities of partially processed fruits and vegetables (1990) Food Technol., 44 (5), p. 116
  • Huxsoll, C.C., Bolin, H.R., Processing and distribution alternatives for minimally processed fruits and vegetables (1989) Food Technol., 43 (2), p. 132
  • Sajur, S., (1985) Preconservación de Duraznos Por Métodos Combinados, , M.S. thesis, Universidad Nacional de Mar del Plata, Argentina
  • Alzamora, S.M., Gerschenson, L.N., Cerruti, P., Rojas, A.M., Shelf-stable pineapple for long-term nonrefrigerated storage (1989) Lebensm. Wiss. Technol., 22, p. 233
  • Welti, J., Vergara, F., Fruit preservation by combined methods: An Ibero-American research project (1995) Fundamentals and Applications of Food Preservation by Moisture Control. ISOPOW Practicum II, pp. 444-462. , Barbosa-Cánovas, O. and Welti, J., Eds., Technomic Publishing, Lancaster, PA
  • Loncin, M., Basic principles of moisture equilibria (1976) Freeze Drying and Advanced Food Technology, p. 599. , Goldblith, S. A., Rey, L., and Rothmayr, W. W., Eds., Academic Press, London
  • Leistner, L., Rödel, W., The stability of intermediate moisture foods with respect to microorganisms (1976) Intermediate Moisture Foods, p. 120. , Davies, R., Birch, G. G., and Parker, K. J., Eds., Applied Science Publishers, London
  • Brimelow, C.J.B., A pragmatic approach to development of new intermediate moisture foods (1985) Properties of Water in Relation to Quality and Stability, p. 405. , Simatos, D. and Multon, J. L., Eds., Martinus Nijhoff, Dordrecht, Netherlands
  • Leistner, L., Food preservation by combined methods (1992) Food Res. Int., 25, p. 51
  • Splittstoeser, D.F., Fruit and fruit products (1987) Food and Beverage Mycology, p. 83. , Beuchat, L. R., Ed., AVI Publishing, Westport, CT
  • Roland, J.O., Beuchat, L.R., Biomass and patulin production by Byssochlamys nivea in apple juice as affected by sorbate, benzoate, SO2 and temperature (1984) J. Food Sci., 49, p. 402
  • Alzamora, S.M., Cerruti, P., Guerrero, S., López-Malo, A., Minimally processed fruits by combined methods (1995) Fundamentals and Applications of Food Preservation by Moisture Control. ISOPOW Practicum II, pp. 463-492. , Barbosa-Cánovas, G. and Welti, J., Eds., Lancaster, PA, Technomic Publishing
  • Tapia De Daza, M.S., Argaíz, A., López-Malo, A., Díaz, R.V., Microbial stability assessment in high and intermediate moisture foods. Special emphasis on fruit products (1995) Fundamentals and Applications of Food Preservation by Moisture Control. ISOPOW Practicum II, pp. 575-602. , Barbosa-Cánovas, G. and Welti, J., Eds., Lancaster, PA, Technomic Publishing
  • Harrison, M.A., Presence and stability of patulin in apple products: A review J. Food Saf., 147, p. 1989
  • Hauschild, A.H.W., Clostridium botulinum (1989) Foodborne Bacterial Pathogens, p. 119. , Doyle, M. P., Ed., Marcel Dekker, New York
  • Nielsen, P., Beuchat, L.R., Frisvad, J.C., Growth of and fumitremorgin production by Neosartoria fisheri as affected by temperature, light, and water activity (1988) Appl. Environ. Microbiol., p. 1504
  • Sharman, M., Patey, A.L., Bloomfield, D.A., Gilbert, J., Surveillance and control of aflatoxin contamination of dried figs and fig paste imported into the United Kingdom (1991) Food Add. Contam., 8, p. 299
  • Abbey, S.D., Heaton, E.K., Golden, D.A., Beuchat, L.R., Microbiological and sensory quality changes in unwrapped and wrapped sliced watermelon (1988) J. Food Prot., 51, p. 531
  • Doyle, M., Fruit and vegetable safety - Microbial considerations (1990) HortScience, 25, p. 1478
  • Brackett, R.E., Smallwood, D.M., Fletcher, S.M., Horton, D.L., Food safety: Critical points within the production and distribution system (1991) Post-harvest Handling: A System Approach, p. 301. , Shewfelt, R., Ed., Academic Press, New York
  • Bean, N.H., Griffin, P.M., Foodborne disease outbreaks in the United States, 1973-1987: Pathogens, vehicles and trends (1990) J. Food Prot., 53, p. 804
  • Brackett, R., Microbiological consequences of minimally processed fruits and vegetables (1987) J. Food Qual., 10, p. 195
  • Madden, J., Microbial pathogens in fresh produce - The regulatory perspective (1992) J. Food Prot., 55, p. 10
  • Kader, A.A., Zagory, D., Kerbel, E.L., Modified atmosphere packaging of fruits and vegetables (1989) Crit. Rev. Food Sci. Nutr., 28, p. 1
  • Reineccius, G.A., Flavor and nutritional concerns relating to the quality of refrigerated foods (1989) Food Technol., 43 (1), p. 84
  • Yildiz, F., Initial preparation, handling, and distribution of minimally processed refrigerated fruits and vegetables (1994) Minimally Processed Refrigerated Fruits and Vegetables, , Wiley, R. C., Ed., Chapman & Hall, New York
  • Jakobsen, M., Effect of aw on growth and survival of Bacillaceae (1985) Properties of Water in Foods, p. 259. , Simatos, D. and Multon, J. L., Eds., Martinus Nijhoff, Dordrecht, Netherlands
  • Blocher, J.C., Busta, F.F., Bacterial spore resistance to acid (1983) Food Technol., 37 (11), p. 87
  • Gould, G.W., Measures, J.C., Water relation in single cells (1977) Philos. Trans. R. Soc., B278, p. 151
  • Mazzota, A., Ipina, S., Huergo, M., Alzamora, S.M., Influencia de la aw y el pH en el crecimiento y supervivencia de Bacillus coagulans (1990) XIX Congreso Latinoamericano de Quimica, , Buenos Aires, November 5-9
  • Blickstach, E., The effect of water activity on growth and end-product of two Lactobacillus spp. and Brochothrix thermosphacta ATCC 11509T (1984) Appl. Microbiol. Biotechnol., 19, p. 13
  • Corlett, D.A., Brown, M.H., pH y acidez (1980) Ecología Microbiana de Los Alimentos, p. 97. , Silliker, J. H., Elliot, R. P., Baird-Parker, A. C., Bryan, F. L., Christian, J. H. B., Clark, D. S., Olson, J. C., and Roberts, T., Eds., Editorial Acribia, Zaragoza
  • Troller, J.A., Christian, J.H.B., (1978) Water Activity and Food, , Academic Press, New York
  • Rehacek, J., Sozzi, T., Studer, P., Effect of water activity on the development of lactic bacteria and yeast utilized in the food industry (1982) Milchwissenschaft, 37, p. 151
  • Gould, G.W., Drying, raised osmotic pressure and low water activity (1989) Mechanisms of Action of Food Preservation Procedures, p. 7. , Gould, G. W., Ed., Elsevier, London
  • Campanini, M., Casolari, A., Gola, S., Accrescimento microbico e pH limite (1977) Ind. Conserve, 22, p. 326
  • Ross, K.D., Estimation of water activity in intermediate moisture foods (1975) Food Technol., 29, p. 26
  • Norrish, R.S., An equation for the activity coefficients and equilibrium relative humidities of water in confectionery syrups (1966) J. Food Technol., 1, p. 25
  • Chirife, J., Ferro Fontán, C., Benmergui, E.A., The prediction of water activity in aqueous solutions in connection with intermediate moisture foods. IV. aw prediction in aqueous non-electrolyte solutions (1980) J. Food Technol., 15, p. 59
  • Argaíz, A., López-Malo, A., Estabilidad de durazno conservado por factures combinados durante el almacenamiento (1993) II Congreso Latinoamericano Y del Caribe de Ciencia Y Tecnología de Alimentos - XXIV Congreso Nacional de Ciencia Y Tecnología de Alimentos de México, , Mexico City, March 14-17
  • Díaz De Tablante, R.V., Tapia De Daza, M.S., Montenegro, G., González, I., Desarrollo de productos de mango y papaya de alta humedad estabilizados por métodos combinados (1993) Bol. Int. Divulgación CYTED, 1, p. 5
  • López-Malo, A., Palou, E., Welti, J., Corte, P., Argaiz, A., Shelf-stable high moisture papaya minimally processed by combined methods (1994) Food Res. Int., 27, p. 545
  • Corona, R., (1991) Evaluación Microbiológica del Proceso de Elaboración Y Estabilidad de Higos (Ficus Carica L.) Conservados Por Métodos Combinados, , M. S. thesis, Instituto de Ciencia y Tecnología de Alimentos, Facultad de Ciencias, Universidad Central de Venezuela, Caracas
  • Vidales, S.L., Castro, M.A., Alzamora, S.M., Conservación de frutilla: Influencia del proceso sobre la textura y la pared celular (1994) VI Congreso Argentino de Ciencia Y Tecnología de Alimentos Y 1er, Encuentro de Los Técnicos de Alimentos del Cono Sur, , Buenos Aires, Argentina, April 6-9
  • Elguezábal, L., (1994) Informe Final de Venezuela, Proyecto CYTED XI.2. Conservación de Frutas a Granel Por Métodos Combinados, , Valencia, España
  • Guerrero, S., Alzamora, S.M., Gerschenson, L.N., Development of a shelf-stable banana purée by combined factors: Microbial stability (1994) J. Food Prot., 57, p. 902
  • Rojas, R., Quintero, J.S., Rojas, J.C., Coronado, B.D., Conservación de pure de mango mediante factores combinados envasado en grandes recipientes sin adición de sacarosa (1994) Bol. Int. Divulgación CYTED, 2, p. 45
  • Argaiz, A., López-Malo, A., Desarrollo y estabilidad de un puré de papaya preservado por métodos combinados (1993) II Congreso Latinoamericano Y del Caribe de Ciencia Y Tecnología de Alimentos - XXIV Congreso Nacional de Ciencia Y Tecnología de Alimentos de México, , Mexico City, March 14-17
  • Elguezábal, L., Navarro, P., Daly, M., Preservación de tres frutas (piña, parchita y tamarindo) a granel por métodos combinados (1994) Bol. Int de Divulgación CYTED, 2, p. 62
  • (1991) Desarrollo de Alimentos de Humedad Intermedia Importantes para Iberoamérica, , Subproyecto Frutas Hortalizas, Universidad de las Américas, Puebla, Mexico. CYTED
  • Tapia De Daza, M.S., Alzamora, S.M., Argaíz, A., Welti, J., López-Malo, A., Díaz De Tablante, R.V., Application of combined methods technology to fruit preservation (1992) Proc. Latin American and Caribbean Workshop on Food Preservation, p. 275. , Port of Spain, Trinidad, May 26-29
  • Jayaraman, K.S., Critical review on intermediate moisture fruits and vegetables, in (1995) Fundamentals and Applications of Food Preservation by Moisture Control. ISOPOW Practicum II, pp. 411-442. , Barbosa-Cánovas, G. and Welti, J., Eds., Lancaster, PA, Technomic Publishing
  • Argaíz, A., López-Malo, A., Alzamora, S.M., Fruit preservation by combined methods (1991) ACS Symposium on Minimally Processed Fruits and Vegetables, , New York, August 25-30
  • Ilker, R., Szczesniak, A.S., Structural and chemical bases for texture of plant foodstuffs (1990) J. Texture Stud., 21, p. 1
  • Guerrero, S., (1993) Desarrollo de Una Tecnología de Factores Combinados para Preservar Puré de Banana de Alta Humedad, , Ph.D. thesis, Universidad de Buenos Aires, Argentina
  • Wiley, R.C., Introduction to minimally processed refrigerated fruits and vegetables (1994) Minimally Processed Refrigerated Fruits and Vegetables, , Wiley, R. C., Ed., Chapman & Hall, New York
  • Wiley, R.C., Preservation methods for minimally processed refrigerated fruits and vegetables (1994) Minimalli Processed Refrigerated Fruits and Vegetables, , Wiley, R. C., Ed., Chapman & Hall, New York
  • Cerruti, P., Alzamora, S.M., Chirife, J., A multiparameter approach to control the growth of Saccharomyces cerevisiae in laboratory media (1990) J. Food Sci., 55 (3), p. 837
  • Cerruti, P., Alzamora, S.M., Chirife, J., Effect of potassium sorbate and sodium bisulfite on thermal inactivation of Saccharomyces cerevisiae in media of lowered water activity (1988) J. Food Sci., 53 (6), p. 1911
  • Tapia De Daza, M.S., Aguilar, C.E., Díaz, R.V., Roa, V., Effect of combined stress factors in laboratory media on the growth of Zygosaccharomyces rouxii isolated from an intermediate moisture papaya product (1995) J. Food Sci., 60 (2), p. 356
  • López-Malo, A., Parra, L., Argaíz, A., (1992) Individual and Combined Effects of Water Activity, PH and Potassium Sorbate Concentration on the Growth of Three Molds, , Paper No. 270 presented at IFTEC, The Hague, Netherlands, November 15-18
  • Blocher, J.C., Busta, F.F., Bacterial spore resistance to acid (1983) Food Technol., 37, p. 87
  • Erickson, P., Hydrophobic membrane filtration method for the selective recovery and differentiation of Zygosacharomyces bailii in acidified ingredients (1993) J. Food Prot., 56 (3), p. 234
  • Rodríguez, J.H., Vousin, M.A., Nelson, P.E., Evaluation of anaerobic growth of Bacillus licheniformis and Bacillus subtilis in tomato juice (1992) J. Food Prot., 55, p. 672
  • Huhtanen, C.N., Naghski, J., Custer, C.S., Russell, R.W., Growth and toxin production by Clostridium botulinum in moldy tomato juice (1976) Appl. Environ. Microhiol., 31, p. 711
  • Odlaug, T.E., Pflug, I.J., Clostridium botulinum growth and toxin production in tomato juice containing Aspergillus gracilis (1979) Appl. Environ. Microbiol., 37, p. 496
  • Mundt, J.O., Norman, M.J., Metabiosis and pH of moldy fresh tomatoes (1982) J. Food Prot., 45, p. 829
  • Fields, M.L., Zamora, A.R., Bradsher, M., Microbiological analysis of home canned tomatoes and green beans (1977) J. Food Sci., 42, p. 931
  • Anderson, R.E., Growth and corresponding elevation of tomato juice pH by Bacillus coagulans (1984) J. Food Sci., 49, p. 647
  • Hotchkiss, J.H., Banco, M.J., Influence of new packaging technologies on the growth of microorganisms in produce (1992) J. Food Prot., 55, p. 815
  • Leitsner, L., Use of hurdle technology in food. Recent advances (1995) Fundamentals and Applications of Food Preservation by Moisture Control. ISOPOW Practicum II, pp. 377-396. , Barbosa-Cánovas, G. and Welti, J., Eds., Lancaster, PA, Technomic Publishing
  • Leistner, L., User guide to food design (1994) Food Preservation by Combined Methods, Final Report of FLAIR Concerted Action No. 7, , Leistner, L. and Gorris, L. G. M., Eds., Subgroup B, EUR 15776 EN
  • Brackett, R.E., Shelf stability and safety of fresh produce as influenced by sanitation and disinfection (1992) J. Food Prot., 55 (10), p. 808
  • Gould, G., Predictive mathematical modelling of microbial growth and survival in foods (1989) Food Sci. Technol. Today, 3, p. 89
  • Smittle, R.B., Flowers, R.S., Predictive modelling and microbiological food studies (1994) Scope. A Technical Bulletin from Silliker Laboratories, 9, p. 1
  • Leitsner, L., Hurdle technology applied to meat products of the shelf stable and intermediate moisture food types (1985) Properties of Water in Foods in Relation to Quality and Stability, p. 309. , Simatos, R. and Multon, J. L., Eds., Martinus Nijhoff, Dordrecht, Netherlands
  • Leitsner, L., Shelf-stable products and intermediate moisture foods based on meat (1987) Water Activity: Theory and Applications to Food, p. 295. , Marcel Dekker, New York
  • Leitsner, L., Rödel, W., Krispien, K., Microbiology of meat and meat products in high- And intermediate-moisture ranges (1981) Water Activity: Influences on Food Quality, p. 855. , Rockland, L. B. and Stewart, G. F., Eds., Academic Press, New York
  • Favetto, G.J., (1988) Estudio de la Reduccion de la Actividad de Agua en Carne de Vacuno Durante Su Inmersion en Soluciones de Cloruro de Sodio y Glicerina, , Ph.D. thesis, Universidad de Buenos Aires Argentina
  • Aguilera, J.M., Francke, A., Figueroa, G., Bornhardt, C., Cifuentes, A., Preservation of minced pelagic fish by combined methods (1992) Int. J. Food Sci. Technol., 27, p. 171
  • Hechelman, H., Kasprowiak, R., Reil, S., Bergmann, A., Leitsner, L., (1991) Stabile Fleischerzeugnisse Mit Frischprodukt - Charakter fur Die Truppe, Dokumentations - und Faschinformations - Entrum der Bundeswehr, , FBW M 91-11
  • Giese, J., Pasta: New twists on an old product (1992) Food Technol., 2, p. 118
  • McGuire, M., Di Giacomo, R., Palmer, M., Liggett, L., Method for Preparing and Preserving Fresh Pasta, U.S. Patent 4,876,104, 1989; Leiras, M.C., Chirife, J., Alzamora, S.M., Development of a shelf-stable hydrolyzed concentrated cheese whey (1991) Lebensm. Wiss. Technol., 24, p. 12
  • Palumbo, S.A., Can refrigeration keep our foods safe? (1987) Dairy Food Sanit., 7 (2), p. 56
  • Sofos, J.N., Current microbiological considerations in food preservation (1993) Int. J. Food Microbiol., 19, p. 87
  • Corlett Jr., D.A., Refrigerated foods and use of hazard analysis and critical control point principles (1989) Food Technol., 43 (2), p. 91
  • Lioutas, T.S., Challenges of controlled and modified atmosphere packaging: A food company's perspective (1988) Food Technol., 42 (9), p. 78
  • Guilbert, S., Use of superficial edible layer to protect intermediate moisture foods: Application to the protection of tropical fruit dehydrated by osmosis (1988) Food Preservation by Moisture Control, p. 199. , Seow, C. C., Ed., Elsevier Applied Science, London
  • Guilbert, S., Gontard, N., Raoul-Wack, A.L., Superficial edible films and osmotic dehydration: Application of hurdle technology without affecting the food integrity (1995) Fundamentals and Applications of Food Preservation by Moisture Control. ISOPOW Practicum II, pp. 305-324. , Barbosa-Cánovas, G. and Welti, J., Eds., Lancaster, PA, Technomic Publishing
  • Daniels, R., (1973) Edible Coatings and Soluble Packaging, , N.D. Corporation, New Jersey
  • Guilbert, S., Technology and application of edible protective films (1986) Food Packaging and Preservation, p. 371. , Mathlouthi, M., Ed., Elsevier, New York
  • Kester, J.J., Fennema, O., An edible film of lipid and cellulose ethers: Barriers properties to moisture vapor transmission and structural evaluation (1989) J. Food Sci., 54 (6), p. 1383
  • Kester, J.J., Fennema, O., Resistance of lipid films to water vapor transmission (1989) J. Am. Oil Chem. Soc., 66 (8), p. 1139
  • Guilbert, S., Biquet, B., Les films et enroabges comestibles (1989) L'emballage des Denrees Alimentaires de Grande Consommation, p. 320. , Multon, J. J. and Bureau, J., Eds., Lavoisier Tec. et Doc., Paris
  • Torres, J.A., Karel, M., Microbial stabilization of intermediate moisture food surfaces. III. Effects of surface preservative concentration and surface pH control on microbial stability of an intermediate moisture cheese analog (1985) J. Food Process. Preserv., 9, p. 107
  • Torres, J.A., Bouzas, J.O., Karel, M., Microbial stabilization of intermediate moisture food surfaces. II. Control of surface pH (1985) J. Food Process. Preserv., 9, p. 93
  • Torres, J.A., Motoki, M., Karel, M., Microbial stabilization of intermediate moisture food surfaces. I. Control of surface preservative concentration (1985) J. Food Process. Preserv., 9, p. 75
  • Avena-Bustillos, R.J., Cisneros-Zevallos, L.A., Krochta, J.M., Saltveit, M.E., Optimization of edible coatings on minimally processed carrots using response surface methodology (1993) Am. Soc. Agric. Eng., 36 (3), p. 801
  • Barbosa-Cánovas, G.V., Pothakamury, U.R., Swanson, B.G., State-of-the-art technologies for the stabilization of foods by non-thermal processes: Physical methods (1995) Fundamentals and Applications of Food Preservation by Moisture Control. ISOPOW Practicum II, Barbosa-Cánovas, pp. 493-536. , G. and Welti, J., Eds., Lancaster, PA, Technomic Publishing
  • Pothakamury, U.R., Monsalve-González, A., Barbosa-Cánovas, G.V., Swanson, B.G., Magnetic field inactivation of microorganisms and generation of biological changes (1993) Food Technol., 47 (12), p. 85
  • Palaniappan, S., Sastry, S.K., Ritcher, E.R., Effect of electricity on microorganisms: A review (1990) J. Food Process. Preserv., 14, p. 393
  • Castro, A.J., Barbosa-Cánovas, G.V., Swanson, B.G., Microbial inactivation of foods by pulsed electric fields (1993) J. Food Process. Preserv., 17, p. 47
  • Sale, A.J.H., Hamilton, W.A., Effects of high electric fields on microorganisms. I. Killing of bacteria and yeasts (1967) Biochim. Biophys. Acta, 148, p. 781
  • Dunn, J.E., Pearlman, J.S., Methods and Apparatus for Extending the Shelf Life of Fluid Food Products, U.S. Patent 4,695,472, 1987; Grahl, T., Sitzman, W., Markl, H., Killing of microorganisms in fluid media by high voltage-pulses (1992) DECHEMA Biotechnol. Conf. Ser., 5 B, p. 675
  • Krupp, (1988) Fish Processing by the Elsteril Process, , Brochure Krupp Maschinentechnik GmbH, Hamburg, Germany
  • Boulart, J., Process for Protecting a Fluid Product and Installations for Realization of that Process, French Patent 2,513,087, 1983; Sato, M., Kawata, H., Pasteurization Method for Liquid Foodstuffs, Japanese patent 3-98,565, 1991; Grahl, T., Markl, H., Sitzmann, W., Munch, E.W., Keimabtotung mit Hilfe elektrscher Hochspannungsimpulse (1990) GVC-Fachausschuss-Sitzung Lebensmittelvefahrenstechnik, , Wurzburg, Germany, March 29-30
  • Pothakamury, U.R., Monsalve-González, A., Barbosa-Cánovas, G.V., Swanson, B.G., Inactivation of E. coli and S. aureus by high voltage pulsed electric fields (1994) Food Preservation 2000 Proceedings, , Natick, MA
  • Hite, B.H., The effect of pressure in the preservation of milk (1889) W. Va. Agric. Exp. Sta. Bull., 58, p. 15
  • Hite, B.H., Giddings, N.J., Weakley, C.E., The effect of pressure on certain microorganisms encountered in the preservation of fruits and vegetables (1914) W. Va. Agric. Exp. Sta. Bull., 146, p. 2
  • Mertens, B., Deplace, G., Engineering aspects of high-pressure technology in the food industry (1993) Food Technol., 47 (6), p. 164
  • Hayashi, R., Applications of high pressure to food processing and preservation: Philosophy and development (1989) Eng. Food, 2, p. 815
  • Knorr, D., Effects of high hydrostatic pressure processes on food safety and quality (1993) Food Technol., 47 (6), p. 156
  • Carlez, A., Rosec, J.P., Richard, N., Cheftel, J.C., Bacterial growth during chilled storage of pressure treated mincemeat (1994) Lebensm. Wiss. Technol., 27, p. 48
  • Hoover, D.G., Pressure effects on biological systems (1993) Food Technol., 47 (6), p. 150
  • Eshtiaghi, M., Knorr, D., Potato cubes response to water blanching and high hydrostatic pressure (1993) J. Food Sci., 58 (6), p. 1371
  • Eskin, N.A.M., (1989) Quality and Preservation of Vegetables, , CRC Press, Boca Raton

Citas:

---------- APA ----------
Tapia De Daza, M.S., Alzamora, S.M. & Chanes, J.W. (1996) . Combination of Preservation Factors Applied to Minimal Processing of Foods. Critical Reviews in Food Science and Nutrition, 36(6), 629-659.
http://dx.doi.org/10.1080/10408399609527742
---------- CHICAGO ----------
Tapia De Daza, M.S., Alzamora, S.M., Chanes, J.W. "Combination of Preservation Factors Applied to Minimal Processing of Foods" . Critical Reviews in Food Science and Nutrition 36, no. 6 (1996) : 629-659.
http://dx.doi.org/10.1080/10408399609527742
---------- MLA ----------
Tapia De Daza, M.S., Alzamora, S.M., Chanes, J.W. "Combination of Preservation Factors Applied to Minimal Processing of Foods" . Critical Reviews in Food Science and Nutrition, vol. 36, no. 6, 1996, pp. 629-659.
http://dx.doi.org/10.1080/10408399609527742
---------- VANCOUVER ----------
Tapia De Daza, M.S., Alzamora, S.M., Chanes, J.W. Combination of Preservation Factors Applied to Minimal Processing of Foods. Crit. Rev. Food Sci. Nutr. 1996;36(6):629-659.
http://dx.doi.org/10.1080/10408399609527742