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Tài liệu tham khảo của đồ án bao bì

Tài liệu tham khảo [1]. Lê Văn Việt Mẫn, “Công nghệ sản xuất các sản phẩm từ sữa”, Nhà xuất bản ĐH Quốc Gia, TP. Hồ Chí Minh, 2004. [2]. Đống Thò Anh Đào, “Kỹ thuật bao thực phẩm”, Nhà xuất bản ĐH Quốc Gia, Tp. Hồ Chí Minh, 2005. [3]. Lê Ngọc Tú, “Hóa sinh công nghiệp”, Nhà xuất bản khoa học và kỹ thuật Hà Nội, 2002. [4]. Trần Đại Nghiệp, “Giáo trình công nghệ chiếu xạ”, Nhà xuất bản khoa học kỹ thuật, 2002. [5]. Trần Đại Nghiệp, “ An toàn chiếu xạ”, Nhà xuất bản khoa học kỹ thuật, 2004 [6]. Thomas Ohlsson, Nils Bengtsson, “Minimal processing technologies in the food industry”, Woodhead Publishing limited, Cambridge England, 2002. [7]. P.Fellow, “Food processing technology:principle & practice – second edition”, Woodhead publishing limited, Cambrige England, 2000. [8]. Stella M.Alzamora, Moria S.tapia, “Minimally processed fruits and vegetables: Fundamental aspects & application”, Aspen Publication, Gaihersburg, Maryland, 2000. [9]. Olusola Lamikanra, “Fresh-cut fruits and vegetables: Science, Technology and Market”, CRC Press, Washington D.C, 2002. [10]. Brita Rehberger, “Minimal processing of dairy product”, Woodshop substaining animal health & Food safy in organic farming, 19/3/2005. [11]. Gosta Bylund, M.Sc, “Dairy processing handbook”, Tetra pak processing systems AB, Thụy Điển, 1995. -iii- [12]. Marc E.G Hendrick, Dietric Knorr, “Ultra high pressure treatments of foods”, Kiuwer Academic/ Plenum publishers, Newyork, Botton, Dordrecht, London, Moscow, 2001. [13]. Declan J.Troy, Clodagh Crehand, “High pressure technology in the manufacture of minimally processed meat products”, ISBN 1841701617, 7/2001. [14]. Joseph Kerry, John Kerry and David Ledward, “Meat processing: improving quality”, Woodhead publishing limited, Cambridge England, 2002. [15]. Philip Richardson, “Thermal technologies in food processing”, Woodhead publishing limited, Cambridge England, 2001. [16]. V.M Wilkinson, G.M Gould, “Food irradiation: a reference guide”, Woodhead publishing limited, Cambrige England, 1998. [17]. B. Ooraikul, M.E.Stiles, “Modified atmosphere packacging of food”, Ellis horwood, 1991. [18]. Wim Jongen, “Fruit and vegetable processing: Improving quality”, Woodhead publishing limited – Cambridge England, 2002. [19]. Jorge C.oliveria, “Process optimisation & Minimal processing of foods”, Warsaw Agricultural University, Poland,12/1996 [20]. R.Paul singh & Fermanda A.R. Oliveria, “Minimal processing of food &process optimization : an interface”, Book reviews, CRC press, 1994. [21]. Thomas Ohlsson, “Minimal processing-preservation methods of future: an overview”, Trends in food sciene & technology, vol 5, November 1994. [22] Hyun-Joo Ahn, Jae-Hyun Kim, Jae-Kyung Kim, Dong-Ho Kim, Hong-Sun Yook and Myung-Woo Byun, “Combined effects of irradiation and modified atmosphere packaging on minimally processed Chinese cabbage (Brassica rapa L.)”, Food Chemistry, Volume 89, 3/2005, pages 589-597. -iv- [23] C. G. Martins, J. H. Behrens, M. T. Destro, B. D. G. M. Franco, D. M. Vizeu, B. Hutzler and M. Landgraf, “Gamma radiation in the reduction of Salmonella spp. inoculated on minimally processed watercress (Nasturtium officinalis)”, Radiation Physics and Chemistry, Volume 71, 10/2004, pages 89-93. [24]. Adel A.Kader & Chistopher B.Watkins, “Modified atmosphere packaging-Toward 2000 & Beyond”, MAP published, 9/2000. [25]. Sabine Geysen, Bart Nicolaï and Francisco ,“High oxygen combined with high carbon dioxide improvesmicrobial and sensory quality of fresh-cut peppers”, Postharvest Biology and Technology, In Press, Corrected Proof, 28 /9/2006 [26] E. Radziejewska-Kubzdela, J. Czapski and K. Czaczyk, “The effect of packaging conditions on the quality of minimally processed celeriac flakes” , Food Control, In Press, Corrected Proof, 11/10/2006. [27] Robert C. Soliva-Fortuny, Pedro Elez-Martínez and Olga Martín-Belloso “Microbiological and biochemical stability of fresh-cut apples preserved by modified atmosphere packaging” , Innovative Food Science & Emerging Technologies, Volume 5, 6/2004. [28]. Olusola Lamikanra and Michael A. Watson, “Mild heat and calcium treatment effects on fresh-cut cantaloupe melon during storage”, Food Chemistry, Volume 102,Issue4, 2007, Pages1383-1388. [29]. María Victoria Selma, David Beltrán, Ana Allende, Eliseo Chacón-Vera and María Isabel Gil, “Elimination by ozone of Shigella sonnei in shredded lettuce and water”, Food Microbiology, In Press, Corrected Proof, Available online 13 November 2006. [30]. E. Radziejewska-Kubzdela, J. Czapski and K. Czaczyk, “The effect of packaging conditions on the quality of minimally processed celeriac flakes”, Food Control, InPress,CorrectedProof, Available online11, October 2006. [31]. Sara Beirão-da-Costa, Ana Steiner, Lúcia Correia, José Empis and Margarida Moldão- Martins, “Effects of maturity stage and mild heat treatments on quality of minimally processed kiwifruit”, Journal of Food Engineering, Volume 76, Issue 4, October 2006, Pages616-625 -v- [32]. Ana Allende, Francisco A. Tomás-Barberán and María I. Gil, “Minimal processing for healthy traditional foods”, Trends in Food Science & Technology, Volume 17, Issue 9, September2006, Pages513-519 [33]. P.M.A. Toivonen, F. Kappel, S. Stan, D.-L. McKenzie and R. Hocking, “Factors affecting the quality of a novel fresh-cut sweet cherry product”, LWT - Food Science and Technology, Volume39,Issue3, April2006, Pages240-246 [34]. Sascha Baur, Ralph Klaiber, Hua Wei, Walter Peter Hammes and Reinhold Carle, “Effect of temperature and chlorination of pre-washing water on shelf-life and physiological properties of ready-to-use iceberg lettuce” , Innovative Food Science & Emerging Technologies, Volume 6, Issue 2, June 2005, Pages 171-182 [35]. C. F. Bagamboula, M. Uyttendaele and J. Debevere, “Growth and survival of Shigella sonnei and S. flexneri in minimal processed vegetables packed under equilibrium modified atmosphere and stored at 7°C and 12°C”, Food Microbiology, Volume19,Issue5, October2002, Pages529-536 [36]. Si-Quan Li, Howard Q. Zhang, Tony Z. Jin, Evan J. Turek and Ming H. Lau, “Elimination of Lactobacillus plantarum and achievement of shelf stable model salad dressing by pilot scale pulsed electric fields combined with mild heat”, Innovative Food Science & Emerging Technologies, Volume 6, Issue 2, June 2005, Pages 125-133 [37]. Wilfido José Briñez, Artur X. Roig-Sagués, M. Manuela Hernández Herrero and Buenaventura Guamis López, “Inactivation of Staphylococcus spp. strains in whole milk and orange juice using ultra high pressure homogenisation at inlet temperatures of 6 and 20 o C”, Food Control, Volume 18, Issue 10, October 2007, Pages 1282-1288 [38]. Haiqiang Chen and Dallas G. Hoover, “Modeling the combined effect of high hydrostatic pressure and mild heat on the inactivation kinetics of Listeria monocytogenes Scott A in whole milk”, Innovative Food Science & Emerging Technologies, Volume 4, Issue1, March2003, Pages25-34 [39]Olusola Lamikanra, Olga A. Richard and Alesia Parker, “Ultraviolet induced stress response in fresh cut cantaloupe”, Phytochemistry, Volume 60, Issue 1, May 2002, Pages 27- 32 -vi- [40]. John F. Kennedy and Francois Meullenet In: Sibel Roller, “Natural Antimicrobials for the Minimal Processing of Foods”, Woohead Publishing Ltd, Cambridge, UK (2003) ISBN 1-85573-669-1, Carbohydrate Polymers, Volume 58, Issue 4, 7 December 2004, Pages484- 485 [41]. Victoria Penney, Gemma Henderson, Carolyn Blum and Perry Johnson-Green, “The potential of phytopreservatives and nisin to control microbial spoilage of minimally processed fruit yogurts”, Innovative Food Science & Emerging Technologies, Volume 5, Issue3, September2004, Pages369-375 [42]. Niels Skovgaard, “Natural Antimicrobials for the Minimal Processing of Foods”: Editor: Sibel Roller. CRC Press, Woodhead Publishing Limited, Cambridge, England, 2003, International Journal of Food Microbiology, Volume 94, Issue 1, 1 July 2004, Pages 106-107 [43]. Alessandra Del Caro, Antonio Piga, Vincenzo Vacca and Mario Agabbio, “Changes of flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage”, Food Chemistry, Volume 84, Issue 1, January 2004, Pages 99-105 [44]. Mónica Ihl, Liliana Aravena, Erick Scheuermann, Edgar Uquiche and Valerio Bifani, “Effect of immersion solutions on shelf-life of minimally processed lettuce”, Lebensmittel- Wissenschaft und-Technologie, Volume 36, Issue 6, September 2003, Pages 591-599 [45]. A. Allende and F. Artés, “UV-C radiation as a novel technique for keeping quality of fresh processed ‘Lollo Rosso’ lettuce”, Food Research International, Volume 36, Issue 7, August2003, Pages39-746 [46]. A. Piga, S. D'Aquino, M. Agabbio, G. Emonti and G. A. Farris, “Changes in ascorbic acid, polyphenol content and antioxidant activity in minimally processed cactus pear fruits”, Lebensmittel-Wissenschaft und-Technologie, Volume 36, Issue 2, March 2003, Pages 257-262 [47]. A. Piga, A. Del Caro, I. Pinna and M. Agabbio, “Quality changes in fresh-cut pear slices as affected by controlled atmospheres and chemical preservatives”, Postharvest Biology and Technology, Volume 24, Issue 3, April 2002, Pages 271-278 [48]. James R. Gorny, Betty Hess-Pierce, Rodrigo A. Cifuentes and Adel A. Kader, -vii- “Soluble protein content in minimally processed vegetables during storage”, Food Research International, Volume 3 Issue7, 2002, Pages 697-702 [49]. Lata Masih, Hubert Roginski, Robert Premier, Bruce Tomkins and Said Ajlouni, “Influence of Storage Temperature on Shelf-life of Minimally Processed Cactus Pear Fruits”, Lebensmittel-Wissenschaft und-Technologie, Volume 33, Issue 1, February 2000, Pages15-20. [50]. Tjakko Abee and Jeroen A. Wouters, “Microbial stress response in minimal processing”, International Journal of Food Microbiology, Volume 50, Issues 1-2, 15 September1999, Pages65-91 [51]. P. J. Delaquis, S. Stewart, P. M. A. Toivonen and A. L. Moyls, “Effect of warm, chlorinated water on the microbial flora of shredded iceberg lettuce”, Food Research International, Volume32,Issue1, January1999, Pages7-14 [52]. Robert E. Paull and Wenjun Chen, “Minimal processing of papaya (Carica papaya L.) and the physiology of halved fruit”, Postharvest Biology and Technology, Volume 12, Issue1, August1997, Pages93-99 [53]. R. Ahvenainen, “New approaches in improving the shelf life of minimally processed fruit and vegetables”, Trends in Food Science & Technology, Volume 7, Issue 6, June 1996, Pages179-187 [54]. Raija Ahvenainen, Paul Singh and Fernanda A.R. Oliveira, “Minimal processing of foods and process optimization: An interface”, .Trends in Food Science & Technology, Volume 5, Issue 12, December1994, Pages404-405, CRC Press, 1994. £99.50 (xii + 529 pages) ISBN 0 8493 7903 2 [55]. Thomas Ohlsson, “Minimal processing-preservation methods of the future: an overview”, Trends in Food Science & Technology, Volume 5, Issue 11, November 1994, Pages341-344 -viii- . Tài liệu tham khảo [1]. Lê Văn Việt Mẫn, “Công nghệ sản xuất các sản phẩm từ sữa”,. bản ĐH Quốc Gia, TP. Hồ Chí Minh, 2004. [2]. Đống Thò Anh Đào, “Kỹ thuật bao bì thực phẩm”, Nhà xuất bản ĐH Quốc Gia, Tp. Hồ Chí Minh, 2005. [3]. Lê Ngọc

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