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Artculos para presentar resumen en clase

1. M. Mastromatteo et al. Packaging strategies to prolong the shelf life of fresh carrots
(Daucus carota L.) Innovative Food Science and Emerging Technologies 13 (2012) 215220
2. F. Liu, Y. Li . Storage characteristics and relationships between microbial growth
parameters and shelf life of MAP sliced onions. Postharvest Biology and Technology 40
(2006) 262268
3. M.C. Giannakourou, P.S. Taoukis. Kinetic modelling of vitamin C loss in frozen green
vegetables under variable storage conditions. Food Chemistry 83 (2003) 3341
4. M
a
. A. Murcia et al. Vegetables antioxidant losses during industrial processing and
refrigerated storage. Food Research International 42 (2009) 10461052
5. Patsias, A., Chouliara, I., Badeka, A., Savvaidis, I. N., & Kontominas, M. G. (2006). Shelf-life
of a chilled precooked chicken product stored in air and under modied atmospheres:
Microbiological, chemical, sensory attributes. Food Microbiology, 23, 423429.
6. L. Zhan et al. Combination of light exposure and low temperature in preserving quality and
extending shelf-life of fresh-cut broccoli (Brassica oleracea L.). Postharvest Biology and
Technology 72 (2012) 7681
7. M.S. Aday et al. An innovative technique for extending shelf life of strawberry: Ultrasound.
LWT - Food Science and Technology 52 (2013) 93-101
8. C.A. Breda et al. Shelf life of powdered Campomanesia adamantium pulp in controlled
environments. Food Chemistry 135 (2012) 29602964
9. A. Tefera et al. Effect of Disinfection, Packaging, and Storage Environment on the Shelf Life
of Mango. Biosystems Engineering (2007) 96(2), 201212
10. M. Sinigaglia et al. Use of active compounds for prolonging the shelf life of mozzarella
cheese. International Dairy Journal, Volume 18, Issue 6, June 2008, Pages 624-630
11. A. Rajchl et al. Stability of nutritionally important compounds and shelf life prediction of
tomato ketchup. Journal of Food Engineering 99 (2010) 465470
12. J. Yang et al. Shelf-life of infrared dry-roasted almonds. Food Chemistry 138 (2013) 671
678
13. M. Montero-Caldern et al. Effect of packaging conditions on quality and shelf-life of
fresh-cut pineapple (Ananas comosus)/ Postharvest Biology and Technology 50 (2008)
182189
14. B. Zanoni et al. Shelf-life prediction of fresh blood orange juice. Journal of Food
Engineering 70 (2005) 512517
15. F. Liu et al. Correlations between growth parameters of spoilage micro-organisms
and shelf-life of pork stored under air and modied atmosphere at -2, 4 and 10
0
C. Food
Microbiology 23 (2006) 578583
16. V.M. Paradiso et al. An effort to improve the shelf life of breakfast cereals using natural
mixed tocopherols. Journal of Cereal Science 47 (2008) 322330
17. D.F. Olivera, V.O. Salvadori, Kinetic modeling of quality changes of chilled ready to serve
lasagna, Journal of Food Engineering 110 (2012) 487492
18. A. Gimnez et al. Shelf life estimation of brown pan bread: A consumer approach, Food
Quality and Preference 18 (2007) 196204
19. M.E. Brcenas, C.M. Rosell, Dierent approaches for increasing the shelf life of partially
baked bread: Low temperatures and hydrocolloid addition, Food Chemistry 100 (2007)
15941601
20. N. Erkan et al. The effect of different high pressure conditions on the quality and shelf life
of cold smoked sh, Innovative Food Science and Emerging Technologies 12 (2011) 104
110

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