Stability of a Product Prepared with “Fuerte” Avocados Exposed to Gamma and UV-C Radiation-Reference-Cited by-同舟云学术

Stability of a Product Prepared with “Fuerte” Avocados Exposed to Gamma and UV-C Radiation

Published:2013-10-31 Issue:4 Volume:38 Page:1999-2005
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Daiuto Érica R.¹,Russo Viviane Citadini¹,Vietes Rogério L.¹,Fumes Joana Giffoni Figeueiredo¹,Vileigas Danielle Fernandes¹,Smith Robert E.²

Affiliation:

1. Faculty of Agronomic Sciences - UNESP; UNESP Botucatu; Botucatu Brazil

2. U.S. FDA; 11510 W 80th St Lenexa KS 66224

Funder

CAPES

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12176/fullpdf

Reference36 articles.

1. Respiration of gamma irradiated fresh fruits;Akamine;J. Food Sci.,1971

2. Influence of UV-C radiation as postharvest treatment on fresh cuts of star fruit or carambola (Averrhoa carambola L.) stored under refrigeration;Andrade-Cuvi;Rev. Ibereroamer. Tecnol. Postcosecha, México,2010

3. Compounds contributing to heat-induced bitter off-flavor in avocado;Ben-Et;J. Food Sci.,1973

4. Polyphenol oxidase from Spanish hermaphrodite and female papaya fruits (Carica papaya Cv. Sunrise, Solo Group);Cano;J. Agr. Food Chem,1996

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3. Avocado Production, Processing, and Nutrition;Handbook of Vegetables and Vegetable Processing;2018-02-16