Relation between spoilage and microbiological quality in minimally processed artichoke packaged with different films

Autor: Giménez Martínez, Mercedes; Olarte Martínez, CarmenSanz Cervera, SusanaLomas Esteban, María del CarmenEchávarri Granado, José FedericoAyala Zurbano, Fernando

Tipo de documento: Artículo de revista

Revista: Food Microbiology. ISSN: 0740-0020. Año: 2003. Número: 2. Volumen: 20. Páginas: 231-242.

JCR:
Edición:
Science  Área: Biotechnology and Applied Microbiology  Quartil: Q3  Lugar área: 76/132  F. impacto: 1,049 
Edición:
Science  Área: Food Science and Technology  Quartil: Q2  Lugar área: 26/94  F. impacto: 1,049 
Edición:
Science  Área: Microbiology  Quartil: Q3  Lugar área: 63/84  F. impacto: 1,049 

SCIMAGO:
SJR:
,626  SNIP: ,92 

CIRC: GRUPO A - EXCELENCIA

Referencias:

  • Adams, M.R., Hartley, A.D., Cox, L.J., Factors affecting the efficacy of washing procedures used in the production of prepared salads (1989) Food Microbiol., 6, pp. 69-77
  • (1998) Standard Methods for the Examination of Water and Wastewater, 20th Edition, pp. 63-64. , American Public Health Association, Washington, DC
  • Barry-Ryan, C., Pacussi, J.M., O'Beirne, D., Quality of shredded carrots as affected by packaging film and storage temperature (2000) J. Food Sci., 65 (4), pp. 726-730
  • Bauernfeind, J.C., Pinkert, D.M., Food processing with added ascorbic acid (1970) Adv. Food Res., 18, pp. 220-315
  • Berrang, M.E., Brackett, R.E., Beuchat, L.R., Microbial, color and textural qualities of fresh asparagus, broccoli and cauliflower stored under controlled atmosphere (1990) J. Food Prot., 53, pp. 391-395
  • Bolin, H.R., Huxsoll, C.C., Effect of preparation procedures and storage parameters on quality retention of salad-cut lettuce (1991) J. Food Sci., 56, pp. 60-64
  • Buick, R.K., Damoglou, P.A., The effect of vacuum-packaging on the microbial spoilage and shelf life of "
  • ready to use"
  • sliced carrots (1987) J. Sci. Food Agric., 38, pp. 167-175
  • Burnham, J.A., Kendall, P.A., Sofos, J.N., Ascorbic acid enhances destruction of E. coli O157:H7 during home-type drying of apple slices (2001) J. Food Prot., 64 (8), pp. 1244-1248
  • (1986) Colorimetry, 2nd Edition, , Publication 15.2, Vienna
  • Daniels, J.A., Krishnamurthi, R., Rizvi, S.S.H., A review of effects of carbon dioxide on microbial growth and food quality (1985) J. Food Prot., 48, pp. 532-537
  • Doyle, M.P., Fruit and vegetable safety - Microbiological considerations (1990) HortSciences, 25, pp. 1478-1483
  • Dziezak, J.D., Preservative system in foods, antioxidants and antimicrobial agents (1986) Food Technol., 40 (9), pp. 94-136
  • Exama, A., Arul, J., Lencki, R.W., Lee, L.Z., Toupin, C., Suitability of plastics films for modified atmospheres packaging of fruits and vegetables (1993) J. Food Sci., 58, pp. 1365-1370
  • Farber, J.M., Microbiological aspects of modified atmosphere packaging technology - A review (1991) J. Food Prot., 54, pp. 58-68
  • Francis, G.A., Thomas, C., O'Beirne, D., The microbiological safety of minimally processed vegetables (1999) Int. J. Food Sci. Technol., 34 (1), pp. 1-22
  • Garg, N., Churey, J.J., Splittstoesser, D.F., Effect of processing conditions on the microflora of fresh-cut vegetables (1990) J. Food Prot., 53 (8), pp. 701-703
  • Garrett, E.H., Fresh-cut produce (1998) Principles and Applications of Modified Atmosphere Packaging of Foods (ICMSF), 2nd Edition, pp. 125-134. , Blackistone, B.A. (Ed.). Aspen Publication, Gaithersbarg
  • Hintlian, C.B., Hotchkiss, J.H., The safety of modified atmosphere packaging: A review (1986) Food Technol., 40 (12), pp. 70-82
  • Hutchings, J.B., (1999) Food Color and Appearance, , Aspen Publisher Inc., Gaithersburg, MA
  • Microorganisms in foods. I. Their significance and methods of enumeration (1978) International Commission of Microbiological Specifications of Foods (ICMSF), 2nd Edition, , University of Toronto Press, Toronto
  • Jay, J.M., Intrinsic and extrinsic parameters of food that affect microbial growth (1986) Modern Food Microbiology, pp. 33-60. , Jay, J.M. (ed). Van Nostrand Reinhold, New York
  • Kader, A.A., Zagory, D., Kerbel, E.L., Modified atmosphere packaging of fruits and vegetables (1989) Crit. Rev. Food Sci. Nutr., 28, pp. 1-30
  • Manvell, P.M., Ackland, M.R., Rapid detection of microbial growth in vegetable salads at chill and abused temperatures (1986) Food Microbiol., 3, pp. 59-65
  • Nguyen-the, C., Carlin, F., The microbiology of minimally processed fresh fruits and vegetables (1994) Crit. Rev. Food Sci. Nutr., 34 (4), pp. 371-401
  • O'Beirne, D., Modified atmosphere packaging (1990) Chilled Foods. The State of the Art, pp. 183-199. , Gormey, T.R. (Ed.). Elsevier Applied Science, London
  • Passonneau, J.V., Brown, J.G., (1974) Methods of Enzymatic Analysis, 2nd Edition, 3, p. 1568. , Bergmeyer H.U. (Ed.). Academic Press, Inc., Verlag Chemie Weinheim, New York
  • Philips, C.A., Modified atmosphere, packaging and microbial quality (1996) Int. J. Food Sci. Technol., 31, pp. 463-479
  • Ponting, J.D., Jackson, R., Watters, G., Refrigerated apple slices, perspective effects of ascorbic acid, calcium and sulfites (1972) J. Food Sci., 37, pp. 434-436
  • Priepke, P.E., Wei, L.S., Nelson, A.L., Refrigerated storage of prepackaged salad vegetables (1976) J. Food Sci., 41, pp. 379-385
  • Sapers, G.M., Grazarella, L., Pilizota, V., Application of browning inhibitors to cut apple and potato by vacuum and pressure infiltration (1990) J. Food Sci., 55, pp. 1049-1053
  • Saracino, M., Pensa, M., Spiezie, R., Packaged ready-to-eat salads, an overview (1991) Agro-Ind. Hi-Tech., 2 (5), pp. 11-15
  • Varoquaux, P., Wiley, R.C., Cambios biológicos y bioquímicos en frutas y hortalizas refrigeradas mínimamente procesadas (1997) Frutas y Hortalizas Mínimamente Procesadas y Refrigeradas, pp. 221-262. , Wiley, R.C. (Ed.). Acribia, Zaragoza
  • Varoquaux, P., Lecendre, I., Varoquaux, F., Souty, M., Change in firmness of kiwi fruit after slicing (1990) Sci. Alim., 10, pp. 127-139
  • Washko, P.W., Welch, R.W., Dhoriwal, K.R., Wang, Y., Levine, M., Ascorbic acid and dehydroascorbic acid analysis in biological samples (1992) Anal. Biochem., 204, pp. 114-125
  • Whitaker, J.R., Polyphenol oxidase (1972) Principles of Enzymology for the Food Sciences, pp. 571-582. , Marcel Dekker, New York
  • Willocx, F., Hendrickx, M., Tobback, P., The influence of temperature and gas composition on the evolution of microbial and visual quality of minimally processed endive (1994) Minimal Processing of Foods and Process Optimization. An Interface, pp. 475-492. , Singh, R.P., Oliveira, F.A.R. (Eds.). CRC Press, Boca Raton
  • Yommi, A., Giletto, C., Horvitz, S., López Camelo, A., Effects of temperature and semi-permeable films on quality of stored artichokes (Cynara scolymus L.) (2001) Acta Hortic., 553, pp. 619-620