Registro:

Referencias:

• Arya, S.S., Thakur, B.R., Degradation products of sorbic acid in aqueous solutions (1988) Food Chem, 29, pp. 41-49
• Arya, S.S., Stability of sorbic acid in aqueous solutions (1980) J. of Agric. Food Chem, 28, pp. 1246-1249
• Bills, S., Restaino, L., Lenovich, L., Growth response of an osmotolerant sorbate-resistant yeast, Saccharomyces rouxii, at different sucrose and sorbate levels (1982) Journal of Food Protection, 45, pp. 1120-1124
• Binstok, G.F., Campos, C.A., Gerschenson, L.N., Sorbates-Nitrites reaction in meat products (1998) Food Res. Intern, 31 (8), pp. 581-585
• Boilin, H.R., King, A.D., Stafford, A.E., A research note: sorbic acid loss from high moisture prunes (1980) J. Food Sci, 45, pp. 1434-1435
• 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., Castro, M., Gerschenson, L.N., Effect ofpH and packaging material on sorbates stability in the presence of EDTA (2001) 3rd Iberoamerican Congress on Food Engineering, , Valencia, Spain
• Campos, C.A., Gerschenson, L.N., Effect of certain additives on sorbates stability (1996) Food Research International,, 29, pp. 147-154
• Campos, C.A., Rojas, A.M., Gerschenson, L.N., Studies of the effect of EDTA on sorbic acid degradation (1996) Food Research International,, 29, pp. 259-264
• Casado, F.J., Sánchez, A.H., Rejano, L., de Castro, A., Montaño, A., Stability of sorbic and ascorbic acids in packed green table olives during long-term storage as affected by different packing conditions, and its influence on quality parameters (2010) Food Chemistry, 122, pp. 812-818
• Casas, E., de Ancos, B., Valderrama, M.J., Peinado, J.M., Pentadiene production from potassium sorbate by osmotolerant yeasts (2004) Int. J. Food Microbiol, 94, pp. 93-96
• Casas, E., Valderrama, M.J., Peinado, J.M., Sorbate detoxification by spoilage yeasts isolated from marzipan products (1999) Food Technol. Biotechnol, 37, pp. 87-91
• Castro, M.P., Garro, O., Campos, C.A., Gerschenson, L.N., Interactions between additives: its effect on sorbate stability and Z. bailii minimum inhibitory concentration in model aqueous systems resembling salad dressings (2002) Food Science and Technology International, 8 (1), pp. 33-39
• Castro, M., Garro, O., Campos, C.A., Gerschenson, L.N., Interactions between additives: Its Effect on Sorbate Stability and Z. bailii Minimum Inhibitory Concentration in Model Aqueous Systems Resembling Salad Dressings (2002) Food Science and Technology International, 8 (1), pp. 33-39
• Castro, M.P., Gerschenson, L.N., Campos, C.A., Stability of sorbates in the presence of EDTA: effect of pH, packaging material and sequestrant level (2005) Journal of the Science of Food and Agriculture, 85, pp. 328-332
• Cerruti, P., Resnik, S.L., Seldes, A., Ferro Fontán, C., Kinetics of deteriorative reactions in model food systems of high water activity: Glucose loss, 5-hydroxy-methylfurfural accumulation and fluorescence development due to non-enzymatic browning (1985) Journal of Food Science, 50, pp. 627-630+656
• Clausen, M., Lamb, C.J., Megnet, R., Doerner, P.W., PAD1 encodes phenylacrylic acid decarboxylase which confers resistance to cinnamic acid in Saccharomyces cerevisiae (1994) Gene, 142, pp. 107-112
• Damodaran, S., Amino Acids, Peptides, and Proteins in (1996) Food Chemistry, , Ed Fennema, O. M Dekker, Inc., New York
• Devlieghere, F., Vermeiren, L., Debevere, J., New preservation technologies: Possibilities and limitations (2004) International Dairy Journal, 14, pp. 273-285
• Diehl, J.F., Josephson, E.S., Assessment of the wholesomeness of irradiated foods (a review) (1994) Acta Alimentaria, 23 (2), pp. 195-214
• Duckova, K., Mandak, M., Interaktion modifizierter staken mit sorbinsaure (1981) Pharmazie, 36 (9 H), pp. 634-635
• Eiroa, M.N.U., Rocha, A.L., Pfenning, L., Degradation of potassium sorbate in vegetable spread by Trichoderma harzianum Rifai (1999) Dairy, Food, Environ. Sanitation 19, pp. 394-398
• Fennema, O., Water and ice (1996) Food chemistry, pp. 18-88. , In: Fennema O, editor, New York: Marcel Dekker
• Ferrand, C., Marc, F., Firtsch, O., Cassand, P., Saint Blanquant, G., Genotoxicity study of reaction products of sorbic acid (2000) J. Agric. Food Chem, 48, pp. 3605-3610
• Finol, M.L., Marth, E.H., Lindsay, R.C., Depletion of sorbate from different media during growth of Penicillium species (1982) J. Food Prot, 45, pp. 398-404
• Furia, T.E., Sequestrants in food (1972) Handbook of Food Additives, , CRC Press, Cleveland, Ohio
• Gerschenson, L.N., Alzamora, S.M., Chirife, J., Stability of sorbic acid in model food systems of reduced water activity: sugar solutions (1986) J. Food Sci., 51 (4), pp. 1028-1031
• Gerschenson, L.N., Alzamora, S.M., Chirife, J., Effect of sodium chloride and glycerol on the stability of sorbic acid solutions of reduced water activity (1987) Lebensm-Wiss Technol, 20 (2), pp. 98-99
• Gerschenson, L.N., Campos, C.A., Sorbic acid stability during processing and storage of high-moisture foods (1995) Food preservation by moisture control, pp. 761-790. , In: Barbosa Cánovas G, Welti Chanes J, editors., Fundamentals and applications. Lancaster, Pa.: Technomic Publishing Co
• Gliemmo, M.F., Campos, C.A., Gerschenson, L.N., Interaction between potassium sorbate and aspartame in aqueous model sugar systems (2001) J. Food Sci, 66 (3), pp. 428-431
• Gliemmo, M.F., Campos, C.A., Gerschenson, L.N., Effect of sweet humectants on stability and antimicrobial action of sorbates (2004) Journal of Food Science, 69 (2), pp. 39-44
• Gliemmo, M.F., Campos, C.A., Gerschenson, L.N., Effect of several humectants and potassium sorbate on the growth of Zygosaccharomyces bailii in model aqueous systems resembling low sugar products (2006) Journal of Food Engineering, 77, pp. 761-770
• Gliemmo, M.F., Calviño, A.M., Tamasi, O., Gerschenson, L.N., Campos, C.A., (2008) Interactions between aspartame, glucose and xylitol in aqueous systems containing potassium sorbate. LWT -Food Science and Technology, 41 (4), pp. 611-619
• Gliemmo M.F Latorre, M.E., Narvaiz, P., Gerschenson, L.N., Campos, C.A., (2009) Gamma irradiation and storage conditions: effect on pumpkin (Cucurbita moschata, Duchesne ex Poiret) puree quality, , Institute of Food Technologists, Annual Meeting, Chicago, USA
• Gould, G.W., Interference with homeostasis-food (1988) Proceedings of the FEM Symposium nr, 44, pp. 220-228. , In: Banks JG, Board RG, Gould GW, Mittenbury RW, editors
• Griffith, T., Johnson, J.A., Relation of the browning reaction to storage stability of sugar cookies (1957) Cereal Chem, 34, pp. 159-169
• Guerrero, S.N., Alzamora, S.M., Gersehenson, L.N., Stability of sorbic acid in aqueous solutions of sodium chloride (1990) Lebensmittel -Wissenschaft und-Technologie, 23, pp. 271-273
• Haliday, J., (2009) Global use of bulk and high intensity sweeteners. Food Navigator, , http://www.foodnavigator.com/Product-Categories/Sweeteners-intensebulk-polyols/Global-food-use-of-bulk-and-high-intensity-sweeteners, com
• Holyoak, C.D., Stratford, M., McMullin, Z., Cole, M.B., Crimmins, K., Brown, A.J.P., Coote, P.J., Activity of the plasma membrane H+-ATPase and optimal glycolytic flux are required for rapid adaptation and growth of Saccharomyces cerevisiae in the presence of the weak acid preservative sorbic acid (1996) Appl. Environ. Microbiol, 62, pp. 3158-3164
• Hracek, V.M., Gliemmo, M.F., Campos, C.A., Effect of steviosides and system composition on stability and antimicrobial action of sorbates in acidified model aqueous systems (2010) Food Research International, 43 (8), pp. 2171-2175
• Hsiao, C., Siebert, K.J., Modeling the inhibitory effects of organic acids on bacteria (1999) Int. J. Food Microbiol, 47, pp. 189-201
• Kitano, K., Fukukawa, T., Ohtsuji, Y., Masuda, T., Yamaguchi, H., Mutagenicity and DNA-damaging activity caused by decomposed products of potasium sorbate reacting with ascorbic acid in the presence of Fe salt (2002) Food Chemistry Toxicology, 40, pp. 1589-1594
• Kubo, I., Lee, S.H., Potentiation of antifungal activity of sorbic acid (1998) Journal of Agricultural and Food Chemistry, 46, pp. 4052-4055
• Kurup, T.R.R., Wan, L.S., Chan, L.W., Interaction of preservatives with macromolecules Part II-cellulose derivatives (1995) Pharmaceutica Acta Helvetiae, 70, pp. 187-193
• Labuza, T.P., Riboh, O., Theory and application of Arrhenius kinetics to the prediction of nutrient losses in foods (1982) FoodTechnology,36,, pp. 66-72
• Lacroix, M., Lafortune, R., Combined effects of gamma irradiation and modified atmosphere packaging on bacterial resistance in grated carrots (Daucus carota) (2004) Radiat. Phys. Chem, 71, pp. 77-80
• Lenovich, L.M., Buchanan, R.L., Worley, N.J., Restaino, L., Effect of solute type on sorbate resistance in Zygosaccharomyces rouxii (1988) J. Food Sci., 53 (3), pp. 914-916
• Liao, M.L., Seib, P., Chemistry of L-ascorbic acid related to foods (1988) Food Chemistry, 30, pp. 289-312
• Liewen, M.B., Marth, E.H., Growth and inhibition of microorganisms in the presence of sorbic acid: a review (1985) J. Food Prot, 48, pp. 364-375
• Lingnert, H., Lundgreen, B., Antioxidative Maillard reaction products.IV. Application in sausages (1980) J. Food Process Preserv, 4, pp. 235-246
• Mahoney, I.R., Graf, E., Role of α-tocopherol, ascorbic acid, citric acid and EDTA as oxidants in model systems (1986) Journal of Food Science, 51, pp. 1293-1296
• Mann, D.A., Beuchat, L.R., Combinations of antimycotics to inhibit the growth of molds capable of producing 1, 3-pentadiene (2008) Food Microbiology, 25, pp. 144-153
• Mañas, P., Pagán, R., Microbial inactivation by new technologies of food preservation (2005) J. Appl. Microbiol, 98, pp. 1387-1399
• Marth, E.H., Capp, C.M., Hasenzahl, H.W., Jachson, H.W., Hussing, R.V., Degradation of potassium sorbate by Penicillium species (1966) J. Dairy Sci, 49, pp. 197-1205
• Miller, D., Nutrition and confections: the confectioner's dilemma (2010) Food Science and Technology, 24 (2), pp. 18-21
• O'Brien Nabors, L., Sweet choices: sugar replacements for foods and beverages (2002) Food Technol, 5645 (7), pp. 28-34+45
• Obanu, Z.A., Ledward, O.A., Reactivity of sorbate and glycerol in some model intermediate moisture systems (1986) Food Chemistry, 21, pp. 57-75
• Ouattara, B., Sabato, S.F., Lacroix, M., Combined effect of antimicrobial coating and gamma irradiation on shelf life extension of pre-cooked shrimp (Penaeus spp.) (2001) International Journal of Food Microbiology, pp. 1-9
• Parischa, S., (2010) Stevia: beverages and replacing aspartame. Food Navigator, , http://www.foodnavigator.com/Product-Categories/Sweeteners-intense-bulkpolyols/Stevia-beverages-and-replacing-aspartame, com
• Pekkarinen, L., (1969) The mechanism of oxidation of sorbic acid by molecular oxygen in water, 42, pp. 147-152. , Suomen Kemistilehti
• Pinches, S.E., Apps, P., Production in food of 1, 3-pentadiene and styrene by Trichoderma species (2007) Int. J. Food Microbiol, 116, pp. 182-185
• Piper, P.W., Calderon, C.O., Hatzixanthis, K., Mollapour, M., Weak acid adaptation: the stress response that confers yeasts with resistance to organic food preservatives (2001) Microbiology, 147, pp. 2635-2642
• Piper, P., Mahe, Y., Thompson, S., Pandjaitan, R., Holyoak, C., Egner, R., Muhlbauer, M., Kuchler, K., The Pdr12 ABC transporter is required for the development of weak organic acid resistance in yeast (1998) EMBO J, 17, pp. 4257-4265
• Plumridge, A., Melin, P., Stratford, M., Novodvorska, M., Shunburne, L., Dyer, P.S., Roubos, J.A., Archer, D.B., The decarboxylation of the weak-acid preservative, sorbic acid, is encoded by linked genes in Aspergillus spp (2010) Fungal Genetics and Biology, 47, pp. 683-692
• Plumridge, A., Stratford, M., Lowe, K.C., Archer, D.B., The weak-acid preservative, sorbic acid, is decarboxylated and detoxified by a phenylacrylic acid decarboxylase, PadA1, in the spoilage mold Aspergillus niger (2008) Appl. Environ. Microbiol, 74, pp. 550-552
• Praphailong, W., Fleet, G.H., The effect of pH, sodium chloride, sucrose, sorbate and benzoate on the growth of food spoilage yeasts (1997) Food Microbiology, 14, pp. 459-468
• Rojas, A.M., Gerschenson, L.N., Ascorbic acid destruction in aqueous model systems: an additional discussion (2001) J. Sci. Food Agric, 81, pp. 1433-1439
• Saxby, M.J., Stephens, M.A., Reid, R.G., (1982) Degradation of sorbic acid in model food systems Food Chemistry, 9 (4), pp. 283-287
• Seow, C.C., Cheah, P.B., Reactivity of sorbic acid and glycerol in nonenzymatic browning in liquid intermediate moisture model systems (1985) Food Chem, 18, pp. 71-80
• Sikora, M., Badrie, N., Deisingh, A., Kowalski, S., Sauces and Dressings: A Review of Properties and Applications (2008) Critical Reviews in Food Science and Nutrition, 48, pp. 50-77
• Sofos, J.N., Sorbic acid (2000) Natural Food Antimicrobial Systems, , In Naidu (Ed.), Chapter 23. Boca Raton: CRC Press
• Sofos, J.N., Busta, F.F., Sorbic acid and sorbates (1993) Antimicrobials in Foods, pp. 49-94. , In: Davidson, P.M., Branen, A.L. (Eds.), 2nd edition. Marcel Dekker, NY
• Sofos, J.N., (1989) Sorbate Food Preservatives, , CRC Press. Boca Raton, Florida
• Stamp, J.A., Labuza, T.P., Kinetics of the maillard reaction between aspartame and glucose in solution a high temperatures (1983) J. Food Sci, 48 (2), pp. 543-547
• Stratford, M., Plumridge, A., Archer, D.B., Decarboxylation of sorbic acid by spoilage yeasts is associated with the PAD1 gene (2007) Appl. Environ. Microbiol., 73, pp. 6534-6542
• Tapia, M.S., Argaiz, A., Lopez Malo, A., Diaz, R.V., Microbial stability assessment in high and intermediate moisture foods: special emphasis on fruits products (1995) Food preservation by moisture control. fundamentals and applications, pp. 575-602. , In: Barbosa Cánovas G, Welti Chanes J, editors, Lancaster, Pa.: Technomic Publishing Co
• Tateo, F., Triangeli, L., Panna, E., Berte, F., Verderio, E., Stability and reactivity of aspartame in cola-type drinks (1987) Charalambous. Frontiers of Flavor. Proceedings of the 5th International Flavor Conference, pp. 217-231. , In: Ed. G, 1-3 July; Porto Karras, Chalkidiki, Grecia
• Thakur, B.R., Arya, S.S., Role of sorbic acid in non-enzymatic browning in liquid and solid model food systems (1991) International J Food Sci Technol, 26, pp. 157-164
• Thakur, B.R., Arya, S.S., Effect of sorbic acid on irradiation-induced sensory and chemical changes in sweetened orange juice and mango pulp (1993) International Journal of Food Science and Technology, 28, pp. 371-376
• Thakur, B.R., Singh, R.K., Arya, S.S., Chemistry of sorbates-A basic perspective (1994) Food Reviews International, 10 (1), pp. 71-91
• Thakur, B.R., Singh, R.K., Combination processes in food irradiation (1995) Trends in Food Science and Technology, 6 (1), pp. 7-11
• Thakur, B.R., Trehan, I.R., Arya, S.S., Radiolytic degradation of sorbic acid in isolated systems (1990) Journal of Food Science, 55, pp. 1699-1702
• Vidyasagar, K., Arya, S.S., Stability of sorbic acid in orange squash (1983) J. Agric. Food Chem, 31 (6), pp. 1262-1264
• Vidyasagar, K., Arya, S.S., Degradation of sorbic acid in fruit squashes and fish paste (1984) Journal of Food Technology, 119, pp. 447-454
• Warth, A.D., Mechanism of resistance of Saccharomyces bailii to benzoic, sorbic and other weak acids used as food preservatives (1977) J. Appl. Bacteriol, 43, pp. 215-230

Citas:

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

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

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

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