90 CAPITULO IX BIBLIOGRAFÍA ALZAMORA, S.M., Cerrutti P

CAPITULO IX
BIBLIOGRAFÍA
ALZAMORA, S.M., Cerrutti P., Guerrero, S. y López-Malo A. 1995.
Minimally Processed Fruits by Combined Methods. En: Food Preservation by
Moisture Control. Fundamentals and Applications. Barbosa-Canovas G.V. y
Welti-Chanes J. (Eds.). Technomic Publishing Co., Inc. E.U.A. pp. 463-492
ARGAIZ, A., López-Malo A. y Welti-Chanes, J. 1995. Considerations
for the Development and the Stability of High Moisture Fruit Products During
Storage. En: Food Preservation by Moisture Control: Fundamentals and
Applications. Barbosa-Canovas G.V. y Welti-Chanes J. (Eds.). Technomic
Publishing Co. Inc., E.U.A. pp.729-760
BERENBAUM, M.C., Yu, V.L. y Felegie, T.P. 1983. Synergy with
Double and Triple Antibiotic Combinations Compared. Journal of
Antimicrobial Chemotherapy. 12:555-563
BEUCHAT, L.R. y Golden, D.A. 1989. Antimicrobials Occurring
Naturally in Foods. Food Technol. 43(1): 134-142.
BOARD, R.G. Y Gould, G.W. 1991. Feature Prospects in Food
Preservatives. Blackie Academic and Professional 267-283.
90
BRANEN, A.L. 1993. Introduction to Use of Antimicrobials. Cap 1. En:
Antimicrobials in Foods. 2da. Ed. PM. Davidson y AL. Branen (Eds.),. Marcel
Dekker, Inc., New York. pp.1-9
BROCK, T.D. y Madigan, y MT. 1991. Microbiología. Sexta ed.
Prentice Hall Hispanoamericana, S. A. México
BULLERMAN, LB., Tsai, W y Hlywka, K. 1994 Mold content of
commercial popcorn. J. Food Prot. 58:1014-1017.
CONNER, DE., y Beuchat, LR. 1984. Effects of Essential Oils from
Plants on Growth of Food Spoilage Yeasts. Journal of Food Science, 49:429434
DAVIDSON, PM. 1996. Chemical Preservatives and Natural
Antimicrobial Compounds. En: Doyle MP, Beuchat LR, Montville TJ, eds.
1997. Food Microbiology- Fundamentals and Frontiers. Washington DC:
ASM Press:530-556
DAVIDSON, PM. y Parish, ME. 1989. Methods for Testing the Efficacy
of Food Antimicrobials. Food Technology, 43(1):148-155
DAVIDSON, PM. y Branen, AL. (EDS) 1993, Antimicrobials in Foods.
Marcel Dekker Inc., New York
DECAGON DEVICES, 2001. AquaLab water activity. Pullman
Washington, USA. Http://decagon.com/aqualab/hurdle.html
91
EKLUND, T. 1989. Organic Acids and Esters. En: Mechanisms of
Action of Food Preservation Procedures. G.W. Gould (Ed.). Elsevier Applied
Science, London. Pp. 161-200
ELIOPOULOS, GM. y Moellering, RC. . 1991. Antimicrobial
Combinations. En Antibiotics in Laboratory Medicine. V. Lorian (ed). 3a Ed.
Williams y Wilkins. E.U.A. pp.432-492
FRAZIER, WC. y Westhoff, DD. 1978. Microbiología de los Alimentos.
Acribia, S. A. España.
GACULA, M. C. y Singh, J. 1984. Statistical methods in Food and
Costumers Research. Academic Press. Orlando Fl.
GOULD, GW., Brown, MH., y Fletcher, BC: 1983. Mechanisms of
Action of Food preservation procedures. En : Food Microbiology advances
and Prospects. Roberts, TA y Skiner FA. Academic Press, New York. pp1-10
GOULD, GW. 1995. Homeostatic Mechanisms During Food
Preservation by Combined Methods. En: Food Microbiology, Advances and
Prospects. Ed. Roberts, T.A., y Skinner, F.A. Academic Press, N.Y.
GOULD, GW. 1996. Industry Perspectives on the Use of Natural
Antimicrobials and Inhibitors for Food Applications. Journal of Food
Protection. Supplement 82-86.
92
GOULD, G. W. y Russell, N. J. 1991. Major Food-Poisoning and Food
Spoilage Microorganisms. En: Russel, NJ y Gould GW (Eds): Food
Preservatives. Blackie &Son Ldt. Glasgow. pp. 1-12. Citado en : López-Malo,
A. 2000. La Preservación multiobjeto de Alimentos.: Efecto de Factores
Tradicionales y Emergentes en la Respuesta de Aspergillus flavus. Tesis
doctoral. Universidad de Buenos Aires.
ICMSF (International Commission on Microbiological Specifications for
Foods). 1996. Microorganisms in Foods 5; Microbial Specifications of Food
Pathogens. Blackie Academic & Professional. Reino Unido
IDZIAK, ES. 2002. Student guide to Food Microbiology and
Sanitation. McGill, Canadá.
ISMAIEL, A. Y Pierson, MD. 1990. Inhibition of Growth and
Germination of C. botulinum 33 A, 40 B y 1623 E by essential oil of spices. J.
Food Sci. 55(6):1676.
JAY, J. 1992. Modern Food Microbiology. 4ta. Ed. Van Nostrand
Reinhold, New York.
JUVEN, BJ., Kanner, J., Schved, F. y Weisslowicz, H. 1994. Factors
that Interact with the Antibacterial Action of Thyme Essential Oil and its
Active Constituents. J. Appl. Bacteriol. 76:626-631. Citado en: Lopez Malo,
A. 2000. La Preservación Multiobjetivo de Alimentos: Efecto de Factores
93
Tradicionales y Emergentes en la Respuesta de Aspergillus flavus. Tesis
doctoral. Universidad de Buenos Aires.
KABARA, JJ. 1993. Medium-Chain Fatty Acids Esters. En:
Antimicrobials in Foods. PM Davidson & Al Branen. Marcel Dekker, Inc. New
York.
KATAYAMA, T. y Nagai, I. 1960. Chemical Significance of the Volatile
Components of Spices from the Food Preservation Standpoint. IV. Structure
and Bacterial Activity of Some Terpenes. Nippon Suisan Gakkaishi 26:29
LEISTNER, L. 1995. Principles and Applications of Hurdle
Technology. En: New Methodos of Food Preservation. G.W. Gould. (Ed.).
Blakie Academics & Professional. Glasgow. P.1-21. Citado en: Lopez Malo,
A. 2000. La Preservación Multiobjetivo de Alimentos: Efecto de Factores
Tradicionales y Emergentes en la Respuesta de Aspergillus flavus. Tesis
doctoral. Universidad de Buenos Aires.
LEÓN, R. 2002 Espectro de Acción de Mezclas Ternarias de Agentes
Antimicrobianos. Tesis de Maestría. Universidad De Las Américas-Puebla.
LÓPEZ-MALO, A. 2000. La Presentación Multiobjetivo de Alimentos:
Efecto de Factores Tradicionales y Emergentes en la Respuesta de
Aspergillus flavus. Tesis Doctoral. Universidad de Buenos Aires.
94
LÓPEZ-MALO, A. Alzamora, SM. y Argaiz, A. 1995. Effect of Natural
Vanillin on Germination Time and Radial Growth of Moulds in Fruit-Based
Agar Systems. Food Microbiology, 12:213-219
LÓPEZ-MALO, A. Alzamora, SM. y Argaiz, A. 1998. Vanillin and pH
Synergystic Effects on Mould Grouth. Journal of Food Science, 63:143-146
MATAMOROS-LEON, B., Argaiz, a y López-Malo a. 1999 Individual
and Combined Effects of Vanillin and Potasium Sorbate on Pencicllium
digitatum, Pencicllium glabrum, and Pencicllium italicum Growth. J. Food
Prot. 62 (5):540-542
NYCHAS, GJ.E. 1995. Natural Antimicrobials from Plants. En: New
methods of Food Preservation. G.W. Gould (Ed.). Blakie Academic &
Professional. Glasgow. P. 1-21. Citado en: Welti-Chanes, J., VergaraBalderas, F., y Lopez Malo, A. 1997. Minimally Processed foods State of the
art and future. En: P. Fito, E. Ortega- Rodriguez y G. Barbosa-Canovas
(eds). Food engineering 2000. E.U.A. Chapman & Hall. P. 181-212.
SANTIESTEBAN, A. 2002. Agentes Antimicrobianos de Alto Espectro
a Partir de Mezclas de Agentes Antimicrobianos Sintéticos Naturales. Tesis
de Maestría. Universidad de las Américas-Puebla
SOFOS, JN., Beuchat, LR., Davidson, PM. y Johnson, EA. 1998.
Naturally Ocurring Antimicrobials in food. Council for Agricultural Science
and Technology (CAST). Ames, IA.
95
WELTI-CHANES, J. 1995. Investigación en Ciencia y Tecnología de
Alimentos: Estado Actual y Desarrollo Futuro en la Conservación y
Procesamiento de Alimentos. Cuadernos de Nutrición, 21(4):21-28
WELTI-CHANES, J. Vergara, F. Y López-Malo, A. 1997. Minimally
Processed Foods, State of the Art and Future. En: Food Engineering 2000.
Fito, P., Ortega, E. y Barbosa, G. (Eds). Chapman
ZAIKA, L.1988 Spices and herbs: Their Antimicrobial Activity and it’s
Determination. J. Food Safetyu. ),97-1 18
96