Boletín
Bibliográfico
21
No.7- 2007 |
ACEITES ESENCIALES
1. LELAND, JANE
V.; SCHIEBERLE, PETER; BUETTNER, ANDREA; ACREE, TERRY E. 2001. Gas
Chromatography-Olfactometry : The State of the Art. 219 p. (886)
2. BOLAÑOS
ZAMORA, ETHEL MARIA. 2001. Determinación de las condiciones
adecuadas de procesamiento de manzanilla seca (chamomilla recutita)
para la preparacion de infusiones. San José. Universidad
de Costa Rica, Escuela de Tecnología de Alimentos. Lic. en
Tecnología de Alimentos 82 p. (T268)
3. SAITTA,
MARCELLO; BELLA, GIUSEPPA DI; SALVO, FRANCESCO; CURTO, SIMONA LO;
DUGO, GIACOMO. 2000. Iorganochlorine pesticide residues in italian
citrus essential oils, 1991-1996. Journal of Agricultural and Food
Chemistry 48(3): 797-801 (TX531 J)
4. JERKOVIC, I.; MILOS M.; MASTELIC, J. 2001. The impact of both
the season of collection and drying on the volatile constituents
of origanum vulgare l. ssp. hirtum grown wild in croatia. International
Journal of Food Science and Technology 36(6): 649-654 (TP368 Ji)
5. JUGLAL, S.; GOVINDEN, R.; ODHAV, B. 2001. Spice oils for the
control of co-occurring mycotoxin-producing fungi. Journal of Food
Protection 65(4): 683-687 (Rv001)
6. BYLAITE, EGLE ; VENSKUTONIS, RIMANTAS ; ROOZEN, JACQUES P. ;
POSTHUMUS, MAARTEN A. 2000. Composition of essential oil of costmary
(Balsamita major (L.)Desf.) at different growth phases 48(6): 2409-2414
(TX531 J)
7. ELGAYYAR,
M.; DRAUGHON, F.A.; GOLDEN, D.A.; MOUNT, J.R. 2001. Antimicrobial
activity of essential oils from plants against selected pathogenic
and saprophytic microorganisms. Journal of Food Protection 64(7):
1019-1024 (Rv001)
8. ARRAS, GIOVANNI; USAI, MARIANNA. 2001. Fungitoxic activity of
12 essential oils against four postharvest citrus pathogens : chemical
analysis of Thymus capitatus oil and its effect in subatmospheric
pressure conditions. Journal of Food Protection 64(7): 1025-1029
(Rv001)
9. LO, Y. MARTIN;
FERMIN, BRENDA C.; WEISS, LORI V.; GOLT, C.M.; YANG, M.L.; KUO,
C.F. 2002. Menthol as the flavour quality indicator for tablets
containing peppermint oil. Food Science and Technology International
8(4): 249-254 (TP368 Fs)
10. OZKAN, G.; SAGDIC, O.; OZCAN, M. 2003. Inhibition of pathogenic
bacteria by essential oils at different concentrations. Food Science
and Technology International 9(2): 85-88 (TP368 Fs)
11. DIEMMI, GUIDO. 2001. Que asociar con la transformación
de los agrios. Parma Impianti No 41: 59-68 (TP368 P)
12. HEDIN, PAUL A.; McKIBBEN, GERALD H.; DOLLAR, DOUGLAS A. 2000.
Role of ground trash volatiles in the selection of hibernation sites
by boll weevils. Journal of Agricultural and Food Cchemistry. 48(8):
3673-3676 (TX531 J)
13. MANERO DE ZUMELZU, D.; ZUMELZU, G.; MOLLI, J. ; MAICH, R.; TORRES,
L.; ORDOÑEZ, A.; OJEDA, M.. 2003. Rendimiento en aceites
esenciales y en materia seca por planta en doce clones de te de
burro (Aloysia polystachya (Grises) Moldenke). La Alimentación
Latinoamericana No 246: 53-56 (TX341 Al)
14. MADRID VICENTE, A.; MADRID CENZANO, J. 2001. CAPITULO X. Elaboración
de zumos, cremogenados y bebidas refrescantes. En: Nuevo Manual
de Industrias Alimentarias: 314-369 (2896)
15. BONACCORSI, I. ; DUGO, G. ; MCNAIR, H.M.; DUGO, P. 2000. Rapid
HPLC methods for the analysis of the oxigen heterocyclic fraction
in citrus essential oils. Italian Journal of Food Science 12(4):
485-491 (TP368 Ij)
16. VERZERA,
A.; LA ROSA, G.; ZAPPALA, M.; COTRONEO, A. 2000. Essential oil composition
of different cultivars of bergamot grown in sicily. Italian Journal
of Food Science 12(4): 493-501 (TP368 Ij)
17. SKANDAMIS, P.; KOUTSOUMANIS, K.; FASSEAS, K.; NYCHAS, G.J.E.
2001. Inhibition of oregano essential oil and edta on Escherichia
coli 0157:H7. Italian Journal of Food Science 13(1): 65-75 (TP368
Ij)
18. GUYNOT,
M.E.; MARIN, S.; SETO, L.; SANCHIS, V.; RAMOS, A.J. 2005. Screening
for antifungal activity of some essential oils against common spoilage
fungi of bakery products. Food Science and Technology International
11(1): 25-32 (TP368 Fs)
19. ROHLOFF, JENS; SKAGEN, ELSE BERIT; STEEN, ALBERT HAAKON; IVERSEN,
TOR HENNING. 2000. Free and bound volatile composition and characterization
of some glucoconjugates as aroma precursors in melon de olor fruit
pulp (Sicana odorifera). Journal of Agricultural and Food Chemistry
48(12): 6205-6209 (TX531 J)
20. CHOI, H.S. ; SAWAMURA, M.; KONDO, Y. 2002. Characterization
of the key aroma compounds of Citrus flaviculpus hort. ex tanaka
by aroma extraction dilution analysis. Journal of Food Science 67(5):
1713-1718 (TX341 J)
|
ACEITES ESENCIALES
1. LELAND, JANE
V.; SCHIEBERLE, PETER; BUETTNER, ANDREA; ACREE, TERRY E. 2001. Gas
Chromatography-Olfactometry : The State of the Art. 219 p. (886)
2. BOLAÑOS
ZAMORA, ETHEL MARIA. 2001. Determinación de las condiciones
adecuadas de procesamiento de manzanilla seca (chamomilla recutita)
para la preparacion de infusiones. San José. Universidad
de Costa Rica, Escuela de Tecnología de Alimentos. Lic. en
Tecnología de Alimentos 82 p. (T268)
3. SAITTA,
MARCELLO; BELLA, GIUSEPPA DI; SALVO, FRANCESCO; CURTO, SIMONA LO;
DUGO, GIACOMO. 2000. Iorganochlorine pesticide residues in italian
citrus essential oils, 1991-1996. Journal of Agricultural and Food
Chemistry 48(3): 797-801 (TX531 J)
4. JERKOVIC, I.; MILOS M.; MASTELIC, J. 2001. The impact of both
the season of collection and drying on the volatile constituents
of origanum vulgare l. ssp. hirtum grown wild in croatia. International
Journal of Food Science and Technology 36(6): 649-654 (TP368 Ji)
5. JUGLAL, S.; GOVINDEN, R.; ODHAV, B. 2001. Spice oils for the
control of co-occurring mycotoxin-producing fungi. Journal of Food
Protection 65(4): 683-687 (Rv001)
6. BYLAITE, EGLE ; VENSKUTONIS, RIMANTAS ; ROOZEN, JACQUES P. ;
POSTHUMUS, MAARTEN A. 2000. Composition of essential oil of costmary
(Balsamita major (L.)Desf.) at different growth phases 48(6): 2409-2414
(TX531 J)
7. ELGAYYAR,
M.; DRAUGHON, F.A.; GOLDEN, D.A.; MOUNT, J.R. 2001. Antimicrobial
activity of essential oils from plants against selected pathogenic
and saprophytic microorganisms. Journal of Food Protection 64(7):
1019-1024 (Rv001)
8. ARRAS, GIOVANNI; USAI, MARIANNA. 2001. Fungitoxic activity of
12 essential oils against four postharvest citrus pathogens : chemical
analysis of Thymus capitatus oil and its effect in subatmospheric
pressure conditions. Journal of Food Protection 64(7): 1025-1029
(Rv001)
9. LO, Y. MARTIN;
FERMIN, BRENDA C.; WEISS, LORI V.; GOLT, C.M.; YANG, M.L.; KUO,
C.F. 2002. Menthol as the flavour quality indicator for tablets
containing peppermint oil. Food Science and Technology International
8(4): 249-254 (TP368 Fs)
10. OZKAN, G.; SAGDIC, O.; OZCAN, M. 2003. Inhibition of pathogenic
bacteria by essential oils at different concentrations. Food Science
and Technology International 9(2): 85-88 (TP368 Fs)
11. DIEMMI, GUIDO. 2001. Que asociar con la transformación
de los agrios. Parma Impianti No 41: 59-68 (TP368 P)
12. HEDIN, PAUL A.; McKIBBEN, GERALD H.; DOLLAR, DOUGLAS A. 2000.
Role of ground trash volatiles in the selection of hibernation sites
by boll weevils. Journal of Agricultural and Food Cchemistry. 48(8):
3673-3676 (TX531 J)
13. MANERO DE ZUMELZU, D.; ZUMELZU, G.; MOLLI, J. ; MAICH, R.; TORRES,
L.; ORDOÑEZ, A.; OJEDA, M.. 2003. Rendimiento en aceites
esenciales y en materia seca por planta en doce clones de te de
burro (Aloysia polystachya (Grises) Moldenke). La Alimentación
Latinoamericana No 246: 53-56 (TX341 Al)
14. MADRID VICENTE, A.; MADRID CENZANO, J. 2001. CAPITULO X. Elaboración
de zumos, cremogenados y bebidas refrescantes. En: Nuevo Manual
de Industrias Alimentarias: 314-369 (2896)
15. BONACCORSI, I. ; DUGO, G. ; MCNAIR, H.M.; DUGO, P. 2000. Rapid
HPLC methods for the analysis of the oxigen heterocyclic fraction
in citrus essential oils. Italian Journal of Food Science 12(4):
485-491 (TP368 Ij)
16. VERZERA,
A.; LA ROSA, G.; ZAPPALA, M.; COTRONEO, A. 2000. Essential oil composition
of different cultivars of bergamot grown in sicily. Italian Journal
of Food Science 12(4): 493-501 (TP368 Ij)
17. SKANDAMIS, P.; KOUTSOUMANIS, K.; FASSEAS, K.; NYCHAS, G.J.E.
2001. Inhibition of oregano essential oil and edta on Escherichia
coli 0157:H7. Italian Journal of Food Science 13(1): 65-75 (TP368
Ij)
18. GUYNOT,
M.E.; MARIN, S.; SETO, L.; SANCHIS, V.; RAMOS, A.J. 2005. Screening
for antifungal activity of some essential oils against common spoilage
fungi of bakery products. Food Science and Technology International
11(1): 25-32 (TP368 Fs)
19. ROHLOFF, JENS; SKAGEN, ELSE BERIT; STEEN, ALBERT HAAKON; IVERSEN,
TOR HENNING. 2000. Free and bound volatile composition and characterization
of some glucoconjugates as aroma precursors in melon de olor fruit
pulp (Sicana odorifera). Journal of Agricultural and Food Chemistry
48(12): 6205-6209 (TX531 J)
20. CHOI, H.S. ; SAWAMURA, M.; KONDO, Y. 2002. Characterization
of the key aroma compounds of Citrus flaviculpus hort. ex tanaka
by aroma extraction dilution analysis. Journal of Food Science 67(5):
1713-1718 (TX341 J)
|
ANTIOXIDANTES
1. ZAMORA, ROSARIO;
HIDALGO, FRANCISCO J. 2005. Coordinate contribution of lipid oxidation
and maillard reaction to the nonenzymatic food browning. Critical
Reviews in Food Science and Nutrition 45(1): 49-59 (TX354 C)
2. ANESE, M. ; PILLI, T. DE ; MASSINI, R. ; LERICI, C.R. 2000. Oxidative
stability of the lipid fraction in roasted coffee. Italian Journal
of Food Science 12(4): 457-462 (TP368 Ij)
3. SCALBERT, AUGUSTIN; MANACH, CLAUDINE; MORAND, CHRISTINE; REMESY,
CHRISTIAN. 2005. Dietary polyphenols and the prevention of diseases.
Critical Reviews in Food Science and Nutrition 45(4): 287-306 (TX354
C)
4. VARA-UBOL, S.; BOWERS, J.A. 2002. Inhibition of oxidative flavor
changes in meat by alpha-tocopherol in combination with sodium tripolyphosphate.
Journal of Food Science 67(4): 1300-1307 (TX341 J)
5. AHN, J.; GRÜN, I.U.; FERNANDO, L.N. 2002. Antioxidant properties
of natural plant extracts containing polyphenolic compounds in cooked
ground beef. Journal of Food Science 67(4): 1364-1369 (TX341 J)
6. LEONARDIS, ANTONELLA DE; MACCIOLA, VINCENZO. 2003. Effectiveness
of caffeic acid as an anti-oxidant for cod liver oil. International
Journal of Food Science and Technology 38(4): 475-480 (TP368 Ji)
7. ARTES, F.;
ESCALONA, V.H.; ARTES-HDEZ, F. 2002. Modified atmosphere packaging
of fennel. Journal of Food Science 67(4): 1550-1554 (TX341 J)
8. SAWAI, YUSUKE; MOON, JAE-HAK. 2000. NMR Analytical approach to
clarify the molecular mechanisms of the antioxidative and radical-scavenging
activities of antioxidants in tea using 1,1-diphenyl-2-picrylhydrazyl.
Journal of Agricultural and food Chemistry 48(12): 6247-6253 (TX531
J)
9. GIROTTI, S.; BOLELLI, L. ; FINI, F. ; BUDINI, R. ; ARFELLI, G.
2002. Chemilunescent determination of antioxidant capacity of beverages.
Italian Journal of Food Science 14(2): 113-122 (TP368 Ij)
10. GIESE, JAMES. 2002. Laboratory papers and exhibits. Food Technology
56(5): 93-100 (TP368 Ft)
11. SANJEEV, K.; RAMESH, M.N. 2006. Low oxygen and inert gas processing
of foods. Critical Reviews in Food Science and Nutrition 46(5):
423-451 (TX354 C)
12. OKOUCHI, S.; SUZUKI, M.; SUGANO, K.; KAGAMIMORI, S.; IKEDA,
S. 2002. Water desirable for the human body in terms of oxidation-reduction
potential (orp) to ph relationship. Journal of Food Science 67(5):
1594-1598 (TX341 J)
13. CHOI, JAE SUE; CHUNG, HAE YOUNG; JUNG, HYUN AH; PARK, HYE JIN;
YOKOZAWA, TAKAKO. 2000. Comparative evaluation of antioxidant potential
of alaternin (2-hydroxyemodin) and emodin. Journal of Agricultural
and Food Chemistry 48(12): 6347-6351 (TX531 J)
14. OHR, LINDA
MILO. 2002. A growing arsenal against cancer. Food Technology. 56(7):
67-71 (TP368 Ft)
15. LI, CHUNMEI; XIE, BIJUN. 2000. Evaluation of the antioxidant
and pro-oxidant effects of tea catechin oxypolymers. Journal of
Agricultural and Food Chemistry 48(12): 6362-6366 (TX531 J)
16. HASHIMOTO, RYOKO; YAITA, MAKI; TANAKA, KYOTO; HARA, YUKIHIKO;
KOJO, SHOSUKE. 2000. Inhibition of radical reaction of apolipoprotein
b-100 and alfa-tocopherol in human plasma by green tea catechins.
Journal of Agricultural and Food Chemistry 48(12): 6380-6383 (TX531
J)
17. FITZPATRICK,
DAVID F.; FLEMING, RICHARD C.; BING, BETTYE; MAGGI, DAVID A.; O'MALLEY,
REBECCA M. 2000. Isolation and characterization of endothelium-dependent
vasorelaxing compounds from grape seeds. Journal of Agricultural
and Food Chemistry 48(12): 6384-6390 (TX531 J)
18. ANDRIKOPOULOS,
N.K.; KALIORA, A.C.; ASSIMOPOULOU, A.N. ; PAPAGEORGIOU, V.P. 2002.
Biological activity of saliva against in vitro ldl oxidation after
chewing commercial chewing gums. Italian Journal of Food Science
14(3): 279-289 (TP368 Ij)
19. CHAN, YIN-CHING; HSU, CHENG-KUANG; WANG, MING-FU; SU, TING-YA.
2004. A diet containing yam reduces the cognitive deterioration
and brain lipid peroxidation in mice with senescence accelerated.
International Journal of Food Science and Technology 39(1): 99-107
(TP368 Ji)
20. ANTONY, S.M.; HAN, I.Y.; RIECK, J.R.; DAWSON, P.L. 2002. Antioxidative
effect of maillard reaction products added to turkey meat during
heating by addition of honey. Journal of Food Science 67(5): 1719-1724
(TX341 J)
|
ESCHERICHIA
COLI
1. DUFFY, E.A.;
BELK, K.E.; SOFOS, J.N.; LEVALLEY, S.B.; KAIN, M.L.; TATUM, J.D.;
SMITH, G.C.; KIMBERLING, C.V. 2001. Microbial contamination occurring
on lamb carcasses processed in the United States. Journal of Food
Protection 64(4): 503-508 (Rv001)
2. IBRAHIM, SALAM A.; SALAMEH, MAYSOUN M.; LLOYD, THERESA A. 2001.
Survival and growth of escherichia coli 0157:h7 in solids-fortified
skim milk stored at low temperatures. Dairy, Food and Environmental
Sanitation 21(11): 897-900 (:Rv006)
3. KAIN, MINDY L.; KOCHEVAR, SHERRI L.; SOFOS, JOHN N.; BELK, KEITH
E.; ROSSITER, CHRIS; REAGAN, JAMES O.; SMITH, GARY C. 2001. Relationships
of live animal scores for ambulatory status, body condition, hide
cleanliness, and fecal matter consistency to microbiological contamination
of dairy cow carcasses. Dairy, Food and Environmental Sanitation
21(12): 990-996 (Rv006)
4. WONG, ERIC; LINTON, RICHARD H. 2001. Reducción de salmonella
senftenberg y escherichia coli en piel de cerdo utilizando soluciones
de dióxido de cloro gaseoso. Reviteca Vol. 8: 1-6 (TP368
Re)
5. DUFFY, SIOBAIN; SCHAFFNER, DONALD W. 2001. Modeling the survival
of escherichia coli 0157:h7 in apple cider using probability distribution
functions for quantitative risk assessment. Journal of Food Protection
64(5): 599-605 (Rv001)
6. SUNWOO, H.H.; LEE, E.N.; MENNINEN, K.; SURESH, M.R.; SIM, J.S.
2002. Growth inhibitory effect of chicken egg yolk antibody (igy)
on escherichia coli 0157:h7. Journal of Food Science 67(4): 1486-1494
(TX341 J)
7. RUSSELL, SCOTT M. 2001. Evaluation of an optical microbiological
method for rapidly estimating populations of aerobic bacteria, coliforme,
and escherichia coli from ground pork. Journal of Food Protection
64(5): 669-673 (Rv001)
8. PHILLIPS, DAVID; SUMNER, JOHN; ALEXANDER, JODIE F.; DUTTON, KYM
M. 2001. Microbiological quality of australian beef. Journal of
Food Protection 64(5): 692-696 (Rv001)
9. NORMANNO,
G.; DAMBROSIO, A.; PARISI, A.; QUAGLIA, N.C.; LAPORTA, L.; CELANO,
G. 2002. Survival of escherichia coli 0157:h7 in a short ripened
fermented sausage. Italian Journal of Food Science 14(2): 181-185
(TP368 Ij)
10. LUEDTKE, A.N.; POWELL, D.A. 2002. A review of north american
apple cider-associated e.coli 0157:h7 outbreaks, media coverage
and a comparative analysis of ontario apple cider producers' information
sources and production practices. Dairy, Food and Environmental
Sanitation 22(8): 590-598 (Rv006)
11. TIERNEY, J.; MORIARTY, M.; KEARNEY, L. 2002. The sink environment
as a source of microbial contamination in the domestic kitchen.
Dairy, Food and Environmental Sanitation 22(9): 658-666 (Rv006)
12. SEEMAN, B.K.; SUMNER, S.S.; MARINI, R.; KNIEL, K.E. 2002. Internalization
of escherichia coli in apples under natural conditions. Dairy, Food
and Environmental Sanitation 22(9): 667-673 (Rv006)
13. BACON,
R.T.; SOFOS, J.N.; BELK, K.E.; SMITH, G.C. 2002. :commercial application
of lactic acid to reduce bacterial populations on chilled beef carcasses,
subprimal cuts and table surface during fabrication. Dairy, Food
and Environmental Sanitation 22(9): 674-682 (Rv006)
14. BURNETT, SCOTT L.; BEUCHAT, LARRY R. 2002. Differentiation of
viable and dead escherichia coli 0157:h7 cells on and in apple structures
and tissues following chlorine treatment. Journal of Food Protection
65(2): 251-259 (Rv001)
15. HSIN-YI, CHENG; HSIN-YI, YANG; CHENG-CHUN, CHOU. 2002. Influence
of acid adaptation on the tolerance of escherichia coli 0157:h7
to some subsequent stresses. Journal of Food Protection 65(2): 260-265
(Rv001)
16. BARHAM, A.R.; BARHAM, B.L.; JOHNSON, A.K.; ALLEN, D.M. ; BLANTON,
J.R. ; MILLER, M.F. 2002. Effects of the transportation of beef
cattle from the feedyard to the packing plant on prevalence levels
of escherichia coli 0157 and salmonella spp. Journal of Food Protection
65(2): 280-283 (Rv001)
17. McDONNELL, GERARLD; GRIGNOL, GEORGE; ANTLOGA, KATHY. 2002. Vapor
phase hydrogen peroxide decontamination of food contact surfaces.
Dairy, Food and Environmental Sanitation 22(11): 868-873 (Rv006)
18. VACHON, J.F.; KHEADR, E.E., GIASSON, J.; PAQUIN, P.; FLISS,
I. 2002. Inactivation of foodborne pathogens in milk using dynamic
high pressure. Journal of Food Protection 65(2): 345-352 (Rv001)
19. CHU, PAK-SIN; DONOGHUE, DAN J.; SHAIKH, BADAR. 2000. Determination
of total (14)c residues of sarafloxacin in eggs of laying hens.
Journal of Agricultural and Food Chemistry 48(12): 6409-6411 (TX531
J)
20. LEE, JEONG-IN; LEE, HU-JANG; LEE, MUN-HAN. 2002. Synergistic
effect of nisin and heat treatment on the growth of escherichia
coli 0157:h7. Journal of Food Protection 65(2): 408-410 (Rv001)
|
FIBRA
DIETARIA
1. KAMP, JAN
WILLEM VAN DER. 2004. Fibras dietarias y productos a base de grano
entero para mejorar la salud. Heladería Panadería
Latinoamericana No 166: 32-34 (TX795 H)
2. YATES, ALLISON A. ; TRUMBO, PAULA. 2001. A new approach to vitamin
A activity and dietary fiber. Food Technology 55(7): 106 (TP368
Ft)
3. OHR, LINDA MILO. 2004. Controlling Cholesterol. food technology
58(11): 73-76 (TP368 Ft)
4. BERTOLA, NORA C.; GRAZIANO, MARIANA; BEVILACQUA, ALICIA E. 2004.
Elaboración de mermeladas con adición de fibra dietética
alimentaria. La Alimentación Latinoamericana No 253: 55-60
(TX341 Al)
5. BERNAL, M.J.; PERIAGO, M.J.; ROS, G. 2002. Effects of processing
on dextrin, total starch, dietary fiber and starch digestibility
in infant cereals. Journal of Food Science 67(3): 1249-1254 (TX341
J)
6. PRAKONGPAN, T.; NITITHAMYONG, A.; LUANGPITUKSA, P. 2002. Extraction
and application of dietary fiber and cellulose from pineapple cores.
Journal of Food Science 67(4): 1308-1313 (TX341 J)
7. BROWNLEE, I.A.; ALLEN, A.; PEARSON, J.P. 2005. Alginate as a
source of dietary fiber. Critical Reviews in Food Science and Nutrition
45(6): 497-510 (TX354 C)
8. KARG, CORNELIA. 2000. The perfect soluble dietary fiber. International
Food Marketing 14(5): 8 (TP368 Fm)
9. LOIS, MONICA; TORRES, MARIA DE LOS ANGELES; LEDEZMA, MARISOL.
2004. Contenido de vitamina C y fibra dietética del palmito
de pejibaye (bactris gasipaes kunth) producido en Costa Rica. Reviteca
Vol. 10: 41-44 (TP368 Re)
10. SIDDHURAJU,
PERUMAL; BECKER, KLAUS; MAKKAR, HARINDER PAUL S. 2000. Studies on
the nutritional composition and antinutritional factors of three
different germplasm seed materials of an under-utilized tropical
legume, Mucuna pruriens VAR. Utilis. Journal of Agricultural and
Food Chemistry 48(12): 6048-6060 (TX531 J)
11. BACKERS, THOMAS; NOLL, BERNHARD. 2000. Safe plant based ingredients
for meat processing: Dietary fibers + lupine protein. International
Food Marketing 14(2): 12-15 (TP368 Fm)
12. ARVANITOYANNIS, IOANNIS S.; HOUWELINGEN-KOUKALIAROGLOU, MARIA
VAN. 2005. Functional foods: a survey of health claims,pros and
cons, and current legislation. Critical Reviews in Food Science
and Nutrition 45(5): 385-404 (TX354 C)
13. SELGAS, M.D.; CACERES, E.; GARCIA, M.L. 2005. Long-chain soluble
dietary fibre as functional ingredient in cooked meat sausages.
Food Science and Technology International 11(1): 41-47 (TP368 Fs)
14. MINORU
HASHIMOTO, JORGE; GROSSMANN, MARIA VICTORIA E. 2003. Effects of
extrusion conditions on quality of cassava bran/cassava starch extrudates.
International Journal of Food Science and Technology 38(5): 511-517
(TP368 Ji)
15. McCLEARY, BARRY V.; MONAGHAN, DYMPNA A. 2002. Measurement of
resistant starch. Journal of AOAC International 85(3): 665-675 (TX541
J)
16. LII, C.Y.; TOMASIK, P.; HUNG, W.L.; YEN, M.T. ; LAI, V.M.F.
2003. Granular starches as dietary fibre and natural microcapsules.
International Journal of Food Science and Technology 38(6): 677-685
(TP368 Ji)
17. SWENNEN, KATRIEN; COURTIN, CHRISTOPHE M.; DELCOUR, JAN A. 2006.
Non-digestible oligosaccharides with prebiotic properties. Critical
Reviews in Food Science and Nutrition 46(6): 459-471 (TX354 C)
18. PSZCZOLA, DONALD E. 2002. Emerging ingredients: and the winners
are. Food Technology 56(7): 54-64 (TP368 Ft)
19. DIKEMAN,
CHERYL L.; FAHEY, GEORGE C. 2006. Viscosity as related to dietary
fiber: a review. Critical Reviews in Food Science and Nutrition
46(8): 649-663 (TX354 C)
20. OHR, LINDA MILO. 2002. Catching up with diabetes. Food Technology
56(9): 87-92 (TP368 Ft)
|
SALMONELLA
1. BACON, R.T.;
SOFOS, J.N.; BELK, K.E.; SMITH, G.C. 2002. Application of a commercial
steam vacuum unit to reduce inoculated salmonella on chilled fresh
beef adipose tissue. Dairy, Food and Environmental Sanitation 22(3):
184-190 (Rv006)
2. MBANDI,
EVELYNE; SHELEF, LEORA A. 2001. Enhanced inhibition of listeria
monocytogenes and salmonella enteritidis in meat by combinations
of sodium lactate and diacetate. Journal of Food Protection 64(5):
640-644 (Rv001)
3. FOLEY, D.M.;
PICKETT, K.; VARON, J.; LEE, J.; MIN, D.B.; CAPORASO, F.; PRAKASH,
A. 2002. Pasteurization of fresh orange juice using gamma irradiation:
microbiological, flavor, and sensory analyses. Journal of Food Science
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