EDP Sciences logo
Subscriber Authentication Point
Search
Menu
All issues Volume 60 / No 5 (September-October 2005) Fruits, 60 5 (2005) 341-349 References
Free Access
Issue
Fruits
Volume 60, Number 5, September-October 2005
Page(s) 341 - 349
DOI https://doi.org/10.1051/fruits:2005040
Published online 15 January 2006
  1. Hick D., Nutritional value and safety of processed fruits, in: Hick D., Packaging of non–carbonated fruit juices and beverages, Van Nostrand Reinbold, New York, USA, 1990. [Google Scholar]
  2. Wiseman A., Enzyme biotechnology, 2nd ed., Ellis Harwood Publ. Ltd, Chichester, England, 1987. [Google Scholar]
  3. Nordisk N., Papaya juice extraction, Biotimes 10 (1994) 10–11. [Google Scholar]
  4. Robinson D.S., Food biochemistry and nutritional value, Longman Scientific & Technical, Harlow, UK, 1987. [Google Scholar]
  5. Hough J.S., Malting and brewing science, Vol. 2, 2nd ed., Chapman and Hall, London, UK, 1997, p. 456. [Google Scholar]
  6. Potter N.N., Hotchkiss J.H., Food science, 5th ed., Chapman & Hall Ltd., London, UK, 1995. [Google Scholar]
  7. Okorie O., Enhancement potentials of enzymes. Alum and electric current on extraction of fruit juices, Michael Okpara Univ., Dept Food Sci. Technol., thesis, Umudike, Nigeria, 2002. [Google Scholar]
  8. Parrott D.L., Use of ohmic heating for aseptic processing of food particulates, Food Technol. 46 (12) (1992) 68–72. [Google Scholar]
  9. Gorenkov E.C., Gorenkov A.N., Ykacheva G.G., Vegetable, in: Depid T.F., Food preservation technology, Agroprom, Moscow, Russia, 1987, pp. 90–92. [Google Scholar]
  10. Bazhal M.J., Vorobiev E., Electrical treatment of apple slices for intensifying juice pressing, J. Sci. Food Agr. 80 (2000) 1668–1674. [CrossRef] [Google Scholar]
  11. Knorr D., Angerbach A., Impact of high intensity electric field pulses on plant membrane permeabilization, Trends Food Sci. Tech. 9 (1998)185–191. [Google Scholar]
  12. Barbosa–Canovas G.V., Pierson M.D., Zhang Q.H., Schaffuer D.W., Pulse electric fields, J. Food Sci. 65 (Suppl.) (2000) 65–79. [Google Scholar]
  13. McLellan M.K., Kime P.L., Electroplasmolysis and other treatment to improve apple juice yield, J. Sci. Food Agr. 57 (1991) 303–306. [CrossRef] [Google Scholar]
  14. Gudmundsson M., Mafsteinsson H., Effect of electric field pulses on microstructure of muscle foods and roes, Trends Food Sci. Tech. 12 (2001) 122–128. [CrossRef] [Google Scholar]
  15. Fincan M., Dejmek P., In situ visualization of the effect of a pulse electric field on plant tissues, J. Food Eng. 55 (3) (2002) 223–230. [CrossRef] [Google Scholar]
  16. Winterhalter M., Hellrich W., Effect of voltage on pores in membranes, Phys. Rev. A 36 (12) (1987) 5874–5876. [CrossRef] [PubMed] [Google Scholar]
  17. Teissie J., Eynard N., Gabriel B., Rols M.P., Electric permeabilization of cell membrane, Adv. Drug Deliver. Rev. 53 (1999) 3–19. [Google Scholar]
  18. Gulyi I.S., Lebovka N.I., Mank V.V., Kupchik M.P., Bazhal M.I., Matvienko A.B., Papchenko A.Y., Scientific and practical principle of electrical treatment of food products and materials, UKriNTE, Kiev, Russia (in Russian), 1994. [Google Scholar]
  19. Jemai A.B., Contribution à l’étude de l’effet d’un traitement électrique sur les cossettes de betterave à sucre. Incidence sur le procédé d’extraction, Univ. Technol. Compiègne, Compiègne, France, 1997. [Google Scholar]
  20. Sensoy I., Sastry S.K., Extraction using moderate electric fields, J. Food Sci. 69 (1) (2004) (FEP7–FEP13). [Google Scholar]
  21. Anon., Official methods of analysis, 15th ed., Association of Official Analytical Chemist (AOAC), Washington DC, USA, 1990. [Google Scholar]
  22. Steel R.G.D., Torrie J.H., Principles and procedures of statistic, a biometrical approach, 2nd ed., McGraw-Hill Kogakusha Ltd., Tokyo, Japan, 1980. [Google Scholar]
  23. Ihekoronye A.I., Ngoddy P.O., Integrated food science and technology for the tropics, Macmillan Educ. Ltd., London, UK, 1985. [Google Scholar]
  24. Shakuntala N.M., Shadaksharawamy M., Food facts and principles, Wiley Eastern Ltd., New Delhi, India, 1987, pp. 174–198 [Google Scholar]
  25. Sastry S.K., Ohmic heating, in: Singh R.P., Oliveira F.A.R., Minimal processing of food and process optimization: an interface, CRC Press Inc., Boca Raton, USA, 1994, pp. 17–33. [Google Scholar]
  26. Palaniappan S., Sastry S.K., Electrical conductivity of selected solid foods during ohmic heating, J. Food Process. Eng. 14 (1991) 221–236. [CrossRef] [Google Scholar]
  27. Palaniappan S., Sastry S.K., Electrical conductivity of selected juices: influence of temperature, solid contact, applied voltage and particle size, J. Food Process. Eng. 14 (1991) 247–260. [CrossRef] [Google Scholar]
  28. Halden K., Alwis A.A.P. de, Fryer P.J., Changes in electrical conductivity of foods during ohmic heating, Int. J. Food Sci. Tech. 25 (1990) 9–25. [CrossRef] [Google Scholar]
  29. Tolstoguzov V.B., Ionic strength and poly ion charges, Int. Food Ingred. 2 (1990) 8–9. [Google Scholar]
  30. Onuorah C.E., Enegbede E.L., Utuora N., Production and assessment of vitamin C syrup from guava and sweet potato, Nifoj, Publ. Niger. Inst. Food Sci. Tech. 19 (2001) 37. [Google Scholar]
  31. Hume A.C., Biochemistry of fruits and their products, Academic Press, London and New York, USA, 1971. [Google Scholar]
  32. Henry L.K., Catignani G.L., Schwartz S.J., Oxidative degradation kinetic of lycopene, lutein and 9–cis and all-trans-Formula -carotene, J. Am. Oil Chem. Soc. 75 (7) (1998) 823–829. [CrossRef] [Google Scholar]
  33. Woodall A.A., Lee S.W.-M., Weesie R.J., Jackson M.J., Briton G., Oxidation of carotenoid by free radicals: relationship between structure and reactivity, Biochem. Biophys. Acta 1336 (1997) 33–42. [Google Scholar]
  34. Pristley R.J., Effect of heating on food stuffs, in: Encyclopedia of food science, Appl. Sci. Publ. Ltd., London, UK, 1979, p. 287. [Google Scholar]
  35. Salunke N., Bolin C., Reddy I., Structure and composition of fruits, Mcgraw Hill Publ., New York, USA, 1991. [Google Scholar]
  36. Labusa T.P., Shelf life dating of foods, Westport Connecticut Food and Nutritional Press, Westport-Connecticut, USA, 1982. [Google Scholar]
  37. Aparico–Cuesta M.P., Garcia–Moreno C., Quality of frozen cauliflower during storage, J. Food Sci. 53 (2) (1998) 491–493. [CrossRef] [Google Scholar]
  38. Lisiewska Z., Kimiecik W., Effect of freezing and storage on quality factors in homburg and leafy parsley, Food Chem. 60 (4) (1997) 633–637. [CrossRef] [Google Scholar]
  39. Martins R.C., Silva C.L.M., Kinetics of frozen stored green bean (Phaseolus vulgaris L.) quality changes: texture, vitamin C, reducing sugars, and starch, J. Food Sci. 68 (7) (2003) 2232–2237. [CrossRef] [Google Scholar]
  40. Favell D.J., A comparison of vitamin C content of fresh and frozen vegetables, Food Chem. 62 (1) (1998) 59–64. [CrossRef] [Google Scholar]