The Hurdle Concept in Fruit Processing

Author:

Alzamora Stella Maris,López-Malo Aurelio,Guerrero Sandra Norma,Tapia María Soledad

Publisher

Springer New York

Reference128 articles.

1. Allende, A., and F. Artes. 2003. UV-C radiation as a novel technique for keeping quality of fresh processed “Lollo Rosso” lettuce. Food Research International 36: 739–746.

2. Allende, A., F.A. Tomás-Barberán, and M.I. Gil. 2006. Minimal processing for healthy traditional foods. Trends in Food Science and Technology 17: 513–519.

3. Alzamora, S.M., and A. López-Malo. 2002. Microbial behavior modeling as a tool in the design and control of processed foods. In Engineering and food for the 21st century, ed. J. Welti-Chanes, G. Barbosa-Cánovas, and J.M. Aguilera, 631–650. Boca Raton: CRC Press.

4. Alzamora, S.M., L.N. Gerschenson, P. Cerrutti, and A.M. Rojas. 1989. Shelf stable pineapple for long-term non refrigerated storage. Lebensmittel Wissenschaft und Technologie 22: 233–236.

5. Alzamora, S.M., M.S. Tapia, A. Argaiz, and J. Welti. 1993. Application of combined methods technology in minimally processed fruits. Food Research International 26: 125–130.

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