موسسه استاندارد و تحقیقات صنعتی ایران. (1386). آ ب گوجهفرنگی- ویژگیها و روشهای آزمون، استاندارد شماره 1112.
Aghajanzadeh, S., Kashaninejad, M., & Ziaiifar, A. M., 2016, Effect of infrared heating on degradation kinetics of key lime juice physicochemical properties. Innovative Food Science & Emerging Technologies, 38, 139-148.
Aghajanzadeh, S., & Ziaiifar, A. M., 2017, A review of pectin methylesterase inactivation in citrus juice during pasteurization. Trends in Food Science & Technology.
Avila, I. M. L. B., & Silva, C. L. M. 1999, Modelling kinetics of thermal degradation of colour in peach puree. Food Engineering, 39, 161-166.
Ball, C. O. 1923, Thermal process time for canned food. Bulletin of the National Research Council No. 37, 7, Part 1Natl Res Council, Washington, DC.76.
Behera, K., Sahoo, S., & Prusti, A., 2010, Biochemical quantification of diosgenin and ascorbic acid from the tubers of different dioscorea species found in Orissa. Libyan Agriculture Research Center Journal International, 1(2), 123-127.
Bessey, O. A., & King, C., 1933, The distribution of vitamin C in plant and animal tissues, and its determination. Journal of Biological Chemistry, 103, 687-698.
Buckow, R., Baumann, P., Schroeder, S., & Knoerzer, K., 2011, Effect of dimensions and geometry of co-field and co-linear pulsed electric field treatment chambers on electric field strength and energy utilisation. Journal of Food Engineering, 105(3), 545-556.
Bushnell, A. H., Clark, R. W., Dunn, J. E., & Lloyd, S.W. 1996. Process for reducing levels of microorganisms in pumpable food products using a high pulsed voltage system.US Patent, 5,514,391.
Cserhalmi, Z., Sass-Kiss, A., Toth-Markus, M., & Lechner, N. 2006, Study of pulsed electric field treated citrus juices. Innovative Food Science & Emerging Technologies, 7(1-2), 49-54.
Decareau, R. V., 1985, Microwaves in the food processing industry: Academic Press.
Demirdöven, A., & Baysal, T., 2014, Optimization of ohmic heating applications for pectin methylesterase inactivation in orange juice. Journal of food science and technology, 51(9), 1817-1826.
Elez-Martinez, P., Suarez-Recio, M., & Martin-Belloso, O., 2007, Modeling the reduction of pectin methyl esterase activity in orange juice by high intensity pulsed electric fields. Journal of Food Engineering, 78(1), 184-193.
Espachs-Barroso, A., Van Loey, A., Hendrickx, M., & Martin-Belloso, O., 2006, Inactivation of plant pectin methylesterase by thermal or high intensity pulsed electric field treatments. Innovative Food Science & Emerging Technologies, 7(1), 40-48.
Fachin, D., Van Loey, A. M., Nguyen, B. L., Verlent, I., & Hendrickx, M. E., 2002, Comparative study of the inactivation kinetics of pectinmethylesterase in tomato juice and purified form. Biotechnology progress, 18(4), 739-744.
Fu, W.-R., & Lien, W.-R., 1998, Optimization of far infrared heat dehydration of shrimp using RSM. Journal of Food Science, 63(1), 80-83.
Giner, J. n., Gimeno, V., Espachs, A., Elez, P., Barbosa-Canovas, G. V., & Martı́n, O. 2000. Inhibition of tomato (Licopersicon esculentum Mill.) pectin methylesterase by pulsed electric fields. Innovative Food Science & Emerging Technologies, 1(1), 57-67.
Hendrickx, M., Ludikhuyze, L., Van den Broeck, I., & Weemaes, C., 1998, Effects of high pressure on enzymes related to food quality. Trends in Food Science & Technology, 9(5), 197-203.
Jaeger, H., Meneses, N., & Knorr, D., 2009, Impact of PEF treatment inhomogeneity such as electric field distribution, flow characteristics and temperature effects on the inactivation of E. coli and milk alkaline phosphatase. Innovative Food Science & Emerging Technologies, 10(4), 470-480.
Kashyap, G., & Gautam, M., 2012, Analysis of vitamin c in commercial and naturals substances by iodometric titration found in nimar and malwa regeion. Journal of Scientific Research in Pharmacy, 1(2), 77-78.
Kaur, G., & Aggarwal, P., 2015, Effect of chemical preservation over thermal processing on storage stability of tomato juice. Asian Journal of Dairy and Food Research, 34(1), 49-53.
Kaur, N., & Singh, A., 2015, Ohmic Heating: Concept and Applications-A Review. Critical reviews in food science and nutrition(just-accepted), 00-00.
Kimball, D. A., 1999, Citrus processing. A complete guide, 2nd edn. Aspen Publishers, Inc., aithersburg, Maryland, 257- 264.
Ling, B., Tang, J., Kong, F., Mitcham, E., & Wang, S., 2015, Kinetics of Food Quality Changes During Thermal Processing: a Review. Food and bioprocess technology, 8(2), 343-358.
McGlynn, W. G. 2003, The importance of food pH in commercial canning operations. Oklahoma Cooperative Extension Service. Division of Agricultural Sciences and Natural Resources. Oklahoma State University.
Mastwijk, H., & Bartels, P., 2005, Pulsed electric Field (FEF) processing in the fruit juice and dairy industry. The International Review of Food Science and Technology, 2004, 106-108.
Min, S., Jin, Z. T., & Zhang, Q. H., 2003, Commercial scale pulsed electric field processing of tomato juice. Journal of Agricultural and Food Chemistry, 51(11), 3338-3344.
Min, S., & Zhang, Q., 2003, Effects of Commercial‐scale pulsed electric field processing on flavor and color of tomato juice. Journal of Food Science, 68(5), 1600-1606.
Nguyen, P., & Mittal, G., 2007, Inactivation of naturally occurring microorganisms in tomato juice using pulsed electric field (PEF) with and without antimicrobials. Chemical Engineering and Processing: Process Intensification, 46(4), 360-365.
Odriozola-Serrano, I., Soliva-Fortuny, R., & Martin-Belloso, O., 2008, Changes of health-related compounds throughout cold storage of tomato juice stabilized by thermal or high intensity pulsed electric field treatments. Innovative Food Science & Emerging Technologies, 9(3), 272-279.
Polydera, A., Galanou, E., Stoforos, N., & Taoukis, P., 2004, Inactivation kinetics of pectin methylesterase of greek Navel orange juice as a function of high hydrostatic pressure and temperature process conditions. Journal of Food Engineering, 62(3), 291-298.
Raso, J., Frey, W., Ferrari, G., Pataro, G., Knorr, D., Teissie, J., & Miklavčič, D., 2016, Recommendations guidelines on the key information to be reported in studies of application of PEF technology in food and biotechnological processes. Innovative Food Science & Emerging Technologies, 37, 312-321.
Rastogi, N. K., 2012, Recent trends and developments in infrared heating in food processing. Critical reviews in food science and nutrition, 52(9), 737-760.
Rayman, A., Baysal, T., & Demirdöven, A., 2011, Optimisation of electroplasmolysis application for increased juice yield in carrot juice production. International Journal of Food Science & Technology, 46(4), 781-786.
Riener, J., Noci, F., Cronin, D. A., Morgan, D. J., & Lyng, J. G., 2009, Combined effect of temperature and pulsed electric fields on pectin methyl esterase inactivation in red grapefruit juice (Citrus paradisi). European Food Research and Technology, 228(3), 373-379.
Rodrigo, D., Barbosa-Canovas, G., Martinez, A., & Rodrigo, M., 2003, Pectin methyl esterase and natural microflora of fresh mixed orange and carrot juice treated with pulsed electric fields. Journal of Food Protection, 66(12), 2336-2342.
Roig, M. G., Bello, J. F., Rivera, Z. S., & Kennedy, J. F. 1999. Studies on the occurrence of non-enzymatic browning during storage of citrus juice. Food Research International, 32, 609-619.
Samaranayake, C. P., & Sastry, S. K., 2016, Effects of controlled-frequency moderate electric fields on pectin methylesterase and polygalacturonase activities in tomato homogenate. Food Chemistry, 199, 265-272.
Schilling, S., Schmid, S., Jager, H., Ludwig, M., Dietrich, H., Toepfl, S., Knorr, D., Neidhart, S., Schieber, A., & Carle, R., 2008, Comparative study of pulsed electric field and thermal processing of apple juice with particular consideration of juice quality and enzyme deactivation. Journal of Agricultural and Food Chemistry, 56(12), 4545-4554.
Tajchakavit, S., & Ramaswamy, H. 1997, Continous-flow microwave inactivation kinetics of pectin methyl esterase in orange juice. Journal of food processing and preservation, 21(5), 365-378.
Terefe, N. S., Kleintschek, T., Gamage, T., Fanning, K. J., Netzel, G., Versteeg, C., & Netzel, M., 2013, Comparative effects of thermal and high pressure processing on phenolic phytochemicals in different strawberry cultivars. Innovative Food Science & Emerging Technologies, 19, 57-65.
Versteeg, C., Rombouts, F., Spaansen, C., & Pilnik, W., 1980, Thermostability and orange juice cloud destabilizing properties of multiple pectinesterases from orange. Journal of Food Science, 45(4), 969-971.
Vikram, V., Ramesh, M., & Prapulla, S, 2005, Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods. Journal of Food Engineering, 69(1), 31-40.
Zhang, Q., Barbosa-Canovas, G. V., & Swanson, B. G., 1995, Engineering aspects of pulsed electric field pasteurization. Journal of Food Engineering, 25(2), 261-281.
)
ارسال نظر در مورد این مقاله