Calcium for extending the shelf life of fresh whole and minimally processed fruits and vegetables: a review
暂无分享,去创建一个
José M. Barat | Ana Belen Martin-Diana | Catherine Barry-Ryan | Jesus M. Frias | Daniel Rico | Gary T. M. Henehan | J. Barat | C. Barry‐Ryan | A. Martín-Diana | D. Rico | G. Henehan | J. Frías
[1] Â.. Postharvest Biology and Technology : An Overview , 2006 .
[2] Thomas Ohlsson,et al. Minimal processing-preservation methods of the future: an overview , 1994 .
[3] Ana Belen Martin-Diana,et al. Calcium lactate washing treatments for salad-cut Iceberg lettuce: Effect of temperature and concentration on quality retention parameters , 2005 .
[4] S. Cummings,et al. Calcium intake and fracture risk: results from the study of osteoporotic fractures. , 1997, American journal of epidemiology.
[5] Catherine Barry-Ryan,et al. Quality and Shelf-life of Fresh Cut Carrot Slices as Affected by Slicing Method , 1998 .
[6] Yanyun Zhao,et al. Practical applications of vacuum impregnation in fruit and vegetable processing , 2004 .
[7] B. Tomkins,et al. Soluble protein content in minimally processed vegetables during storage , 2002 .
[8] J. Hoff,et al. Firming of potatoes. Biochemical effects of preheating , 1972 .
[9] Stella M. Alzamora,et al. Changes in calcium level and mechanical properties of apple tissue due to impregnation with calcium salts , 2006 .
[10] M. Galeazzi,et al. Isolation, Purification and Physicochemical Characterization of Polyphenoloxidases (PPO) from a Dwarf Variety of Banana (Musa cavendishii, L) , 1981 .
[11] A. E. Watada,et al. Quality of fresh-cut produce , 1999 .
[12] C. A. Titchenal,et al. A system to assess the quality of food sources of calcium , 2007 .
[13] C. Sams,et al. Possible mechanisms by which postharvest calcium treatment reduces decay in apples. , 1984 .
[14] A. Chiralt,et al. Vacuum impregnation and osmotic dehydration in matrix engineering: Application in functional fresh food development , 2001 .
[15] Scott W. Leonard,et al. Edible coatings to improve storability and enhance nutritional value of fresh and frozen strawberries (Fragaria × ananassa) and raspberries (Rubus ideaus) , 2004 .
[16] N. Betoret,et al. Calcium fortification of vegetables by vacuum impregnation interactions with cellular matrix , 2003 .
[17] H. Lawless,et al. DESCRIPTIVE ANALYSIS OF DIVALENT SALTS. , 2005, Journal of sensory studies.
[18] Ana Belen Martin-Diana,et al. Whey permeate as a bio-preservative for shelf life maintenance of fresh-cut vegetables , 2006 .
[19] Marita Cantwell,et al. Fresh-cut cantaloupe: effects of CaCl2 dips and heat treatments on firmness and metabolic activity , 1999 .
[20] M. L. García,et al. Design of a new cooked meat sausage enriched with calcium. , 2006, Meat science.
[21] T. Page,et al. Drinking water and cancer mortality in Louisiana. , 1976, Science.
[22] Mónica Ihl,et al. Effect of immersion solutions on shelf-life of minimally processed lettuce , 2003 .
[23] Karin Autio,et al. Comparison of Light Microscopy and Spatially Resolved Fourier Transform Infrared (FT-IR) Microscopy in the Examination of Cell Wall Components of Strawberries , 1998 .
[24] M. Tapia,et al. Novel functional foods from vegetable matrices impregnated with biologically active compounds , 2005 .
[25] Mahendra,et al. Effect of postharvest application of calcium on ripening of peach , 1989 .
[26] M. Mohammed,et al. Effects of post-harvest dips on the storage quality of fruit from two hot pepper (Capsicum frutescens L.) cultivars , 1991 .
[27] David Arthey,et al. Procesado de hortalizas , 1992 .
[28] C. C. Huxsoll,et al. Effect of Preparation Procedures and Storage Parameters on Quality Retention of Salad‐cut Lettuce , 1991 .
[29] A. Mokdad,et al. Trends in fruit and vegetable consumption among adults in 16 US states: Behavioral Risk Factor Surveillance System, 1990-1996. , 2000, American journal of public health.
[30] Justin R. Morris,et al. Effect of Preprocessing Treatments on the Firmness and Quality Characteristics of Whole and Sliced Strawberries After Freezing and Thermal Processing , 1986 .
[31] Keith W. Waldron,et al. Mechanical properties of lettuce , 2000 .
[32] Pradeep Singh Negi,et al. Effect of Blanching and Drying Methods on β -Carotene, Ascorbic acid and Chlorophyll Retention of Leafy Vegetables , 2000 .
[33] L. J. Skog,et al. Effect of ozone on qualities of fruits and vegetables in cold storage , 2001 .
[34] Adel A. Kader,et al. Postharvest Physiology and Quality Maintenance of Sliced Pear and Strawberry Fruits , 1989 .
[35] Liangji Xu. Use of Ozone to Improve the Safety of Fresh Fruits and Vegetables , 1999 .
[36] Robert Soliva-Fortuny,et al. New advances in extending the shelf-life of fresh-cut fruits: a review , 2003 .
[37] Gene E. Lester,et al. Postharvest Application of Calcium and Magnesium to Honeydew and Netted Muskmelons: Effects on Tissue Ion Concentrations, Quality, and Senescence , 1999 .
[38] Zhaoxin Lu,et al. Preservation of fresh-cut celery by treatment of ozonated water , 2005 .
[39] P. Delaquis,et al. Effect of wash water temperature and chlorination on phenolic metabolism and browning of stored iceberg lettuce photosynthetic and vascular tissues. , 2002, Journal of agricultural and food chemistry.
[40] J. Adams,et al. Review: Enzyme inactivation during heat processing of food‐stuffs , 2007 .
[41] S. Isobe,et al. Decontamination of lettuce using acidic electrolyzed water. , 2001, Journal of food protection.
[42] H. Mújica-Paz,et al. Impregnation properties of some fruits at vacuum pressure , 2003 .
[43] F. L. Cerklewski. Calcium fortification of food can add unneeded dietary phosphorus , 2005 .
[44] Ana Belen Martin-Diana,et al. Comparison of calcium lactate with chlorine as a washing treatment for fresh‐cut lettuce and carrots: quality and nutritional parameters , 2005 .
[45] G. Bray,et al. A clinical trial of the effects of dietary patterns on blood pressure. DASH Collaborative Research Group. , 1997, The New England journal of medicine.
[46] Rose Marie Pangborn,et al. Principles of Sensory Evaluation of Food , 1965 .
[47] J. Barat,et al. Effect of calcium lactate and heat-shock on texture in fresh-cut lettuce during storage , 2006 .
[48] J. Abbott,et al. Firmness and decay of apples following postharvest pressure infiltration of calcium and heat treatment , 1993 .
[49] Mikal E. Saltveit,et al. Effect of Intensity and Duration of Heat-shock Treatments on Wound-induced Phenolic Metabolism in Iceberg Lettuce , 1997 .
[50] J. P. Buren,et al. THE CHEMISTRY OF TEXTURE IN FRUITS AND VEGETABLES , 1979 .
[51] C. C. Huxsoll,et al. STORAGE STABILITY of MINIMALLY PROCESSED FRUIT , 1989 .
[52] Mikal E. Saltveit,et al. Wound induced changes in phenolic metabolism and tissue browning are altered by heat shock , 2000 .
[53] L. Fishbein. Multiple sources of dietary calcium-some aspects of its essentiality. , 2004, Regulatory toxicology and pharmacology : RTP.
[54] P. Davidson,et al. Ozone and Chlorine Treatment of Minimally Processed Lettuce , 2003 .
[55] Pedro Fito,et al. Modelling of vacuum osmotic dehydration of food , 1994 .
[56] Investigation of erosion processes as cleaning mechanisms in the removal of thin deposited soils , 1995 .
[57] José M. Barat,et al. Improvement in Texture Using Calcium Lactate and Heat-Shock Treatments for Stored Ready -to- Eat Carrots , 2007 .
[58] L. Allen. Calcium bioavailability and absorption: a review. , 1982, The American journal of clinical nutrition.
[59] J. Espín,et al. Effect of wounding on phenolic enzymes in six minimally processed lettuce cultivars upon storage. , 2001, Journal of agricultural and food chemistry.
[60] R. Ahvenainen,et al. New approaches in improving the shelf life of minimally processed fruit and vegetables , 1996 .
[61] P. Delaquis,et al. Effect of warm, chlorinated water on the microbial flora of shredded iceberg lettuce , 1999 .
[62] Diane M. Barrett,et al. Comparison of calcium chloride and calcium lactate effectiveness in maintaining shelf stability and quality of fresh-cut cantaloupes. , 2000 .
[63] Robert A. Baker,et al. Firmness of Canned Grapefruit Sections Improved with Calcium Lactate , 1993 .
[64] José M. García,et al. Effects of Postharvest Dips in Calcium Chloride on Strawberry , 1996 .
[65] Judith A. Abbott,et al. Sanitary dips with calcium propionate, calcium chloride, or a calcium amino acid chelate maintain quality and shelf stability of fresh-cut honeydew chunks , 2003 .
[66] B. H. Patterson,et al. Fruit and Vegetable Intake in the United States: The Baseline Survey of the Five a Day for Better Health Program , 1995, American journal of health promotion : AJHP.
[67] I. Mignani,et al. The effect of postharvest calcium application on tissue calcium concentration, quality attributes, incidence of flesh browning and cell wall physicochemical aspects of peach fruits , 2007 .
[68] J. Abbott. Quality measurement of fruits and vegetables , 1999 .
[69] C. Sams,et al. Chemical changes in the cortical tissue and cell walls of calcium-infiltrated ‘Golden Delicious’ apples during storage , 2003 .
[70] Ana Belen Martin-Diana,et al. Effect of Heat Shock on Browning-Related Enzymes in Minimally Processed Iceberg Lettuce and Crude Extracts , 2005, Bioscience, biotechnology, and biochemistry.
[71] M. Bourne,et al. Low Temperature Blanching Effects on Chemistry, Firmness and Structure of Canned Green Beans and Carrots , 1995 .