Industry Papers: Fish

KILCAST, D. & FILLION, L. (2001). Understanding consumer requirements for fruit and vegetable texture. Nutrition and Food Science, 31 (5), 221-225.

Apples

AHRNE, L., PROTHON, F. & FUNEBO, T. (2003). Comparison of drying kinetics and texture effects of two calcium pretreatments before microwave-assisted dehydration of apple and potato. International Journal of Food Science and Technology, 38, 411-420.

ALVAREZ, M. D., SAUNDERS, D. E. J. & VINCENT, J. F. V. (2000). Fracture properties of stored fresh and osmotically manipulated apple tissue. European Food Research and Technology, 211 (4), 284-290.

ALVAREZ, M. D., CANET, W. & LOPEZ, M. E. (2002). Influence of deformation rate and degree of compression on textural parameters of potato and apple tissues in texture profile analysis. European Food Research & Technology, 215 (1), 13-20.

BARREIRO, P., ORTIZ, C., RUIZ-ALTISENT, M., DE SMEDT, V., SCHOTTE, S., ANDANI, Z., WAKELING, I. & BEYTS, P. K. (1998). Comparison between sensory and instrumental measurements for mealiness assessment in apples. A collaborative test. Journal of Texture Studies, 29, 509-525.

BARREIRO, P., ORTIZ, C., RUIZ-ALTISENT, M., RUIZ-CABELLO, J., FERNANDEZ-VALLE, M. E., RECASENS, I., ASENSIO, M. (2000). Mealiness assessment in apples and peaches using MRI techniques. Magnetic Resonance Imaging, 18, 1175-1181.

BENAVIDES, A., RECASENS, I., CASERO, T., SORIA, Y. & PUY, J. (2002). Multivariate analysis of quality and mineral parameters on Golden Smoothee apples treated before harvest with calcium and stored in controlled atmosphere. Food Science & Technology International, 8 (3), 139-146.

COCCI, E., ROCCULI, P., ROMANI, S. & DALLA ROSA, M. (2006). Changes in nutritional properties of minimally processed apples during storage. Postharvest Biology and Technology, 39, 265-271.

DE BELIE, N., DE SMEDT, V., DE BAERDEMAEKER, J. (2000). Principal component analysis of chewing sounds to detect differences in apple crispness. Postharvest Biology and Technology, 18, 109-119.

DEGRAEVE, P., SAUREL, R. & COUTEL, Y. (2003). Vacuum impregnation pretreatment with pectinmethylesterase to improve firmness of pasteurised fruits. Journal of Food Science, 68 (2), 716-721.

DOLORES- ALVAREZ, M., SAUNDERS, D. E. J., VINCENT, J. F. V & JERONIMIDIS, G. (2000). An engineering method to evaluate the crisp texture of fruit and vegetables. Journal of Texture Studies, 31, 457-473.

DRAKE, S. R. & EISELE, T. A. (1994). Influence of harvest date and controlled atmosphere storage delay on the color and quality of 'Delicious' apples stored in a purge-type controlled-atmosphere environment. Hort. Technology, 4 (3), 260-263.

ESWARANANDAM, S., HETTIARACHCHY, N.S. & MEULLENET, J. F. (2006). Effect of malic and lactic acid incorporated soy protein coatings on the sensory attributes of whole apple and fresh-cut cantaloupe. Journal of Food Science, 71 (3), 307-313.

FAN, X., NIEMERA, B. A., MATTHEIS, J. P., ZUANG, H. & OLSON, D. W. (2005). Quality of fresh-cut apple slices as affected by low-dose ionizing radiation and calcium ascorbate treatment. Journal of Food Science, 70 (2), 143-148.

FUNEBO, T., AHRNE, L., KIDMAN, S., LANGTON, M. & SKJOLDEBRAND, C. (2000). Microwave heat treatment of apple before air dehydration - effects on physical properties and microstructure. Journal of Food Engineering, 46, 173-182.

GLENN, D. M., PUTERKA, G. J., DRAKE, S. R., UNRUH, T. R., KNIGHT, A. L., BAHERLE, P., PRADO, A. L. & BAUGHER, T. A. (2001). Particle film application influences apple leaf physiology, fruit yield and fruit quality. Journal of the Americal Society of Horticultural Science, 126 (2), 175-181.

HAWLADER, M. N. A., PERERA, C. O. & TIAN, M. (2006). Properties of modified atmosphere heat pump dried foods. Journal of Food Engineering, 74, 392-401.

JOHNSTON, J. W., HEWETT, E. W., BANKS, N. H., HARKER, F. R. & HERTOG, M. L. A. T. M. (2001). Physical change in apple texture with fruit temperature: effects of cultivar and time in storage. Postharvest Biology and Technology, 23 (1), 13-21.

JOHNSTON, J. W., HEWETT, E. W., HERTOG, M. L. A. T. M. & HARKER, F. R. (2002). Temperature and ethylene affect induction of rapid softening in 'Granny Smith' and 'Pacific Rose' apple cultivars. Postharvest Biology and Technology, 25 (3), 257-264.

KARLSEN, A. M., AABY, K., SIVERTSEN, H., BAARDSETH, P. & ELLEJKAER, M. T. (1999). Instrumental and sensory analysis of fresh Norwegian and imported apples. Food Quality and Preference, 10 (4), 305-314.

LU, R., GUYER, D. E. & BEAUDRY, R. M. (2001). Determination of firmness and sugar content of apples using near-infrared diffuse reflectance. Journal of Texture Studies, 31, 615-630.

LU, R. (2004). Prediction of apple fruit firmness by near-infrared multispectral scattering. Journal of Texture Studies, 35, 263-276.

MARTINEZ-MONZO, J., MARTINEZ-NAVARRETE, N., CHIRALT, A. & FITO, P. (1998). Mechanical and structural changes in apple (var. Granny Smith) due to vacuum impregnation with cryoprotectants. Journal of Food Science, 63 (3), 499-503.

PENG, Y. & LU, R. (2006). Improving apple fruit firmness predictionsby effective correction of multispectral scattering images. Postharvest biology and Technology, 41, 266-274.

PROTHON, F., AHRNE, L., KIDMAN, S., LANGTON, M., SJOHOLM, I. & SKJOLDEBRAND, C. (2001). Production of stable semi-finished apple products by milk dehydration processes. Proceedings of the 8th International Congress on Engineering and Food (ICEF 8) Puebla City, April 2000, pp. 1209-1214.

SHAM, P. W. Y., SCAMAN, C. H. & DURANCE, T. D. (2001). Texture of vacuum microwave dehydrated apple chips as affected by calcium pretreatment, vacuum level, and apple variety. Journal of Food Science, 66 (9), 1341-1347.

SMEWING, J. (1997). Fruity moments: An analysis of fruit stability. Food Marketing & Technology, 11 (2), 32-34.

SMEWING, J. (1997). Fruity moments. Fruit Processing, 7 (10), 397-399.

SOLIVA-FORTUNY, R. C., OMS-OLIU, G. & MARTIN-BELLOSO, O. (2002). Effects of ripeness stages on the storage atmosphere, color and textural properties of minimally processed apple slices. Journal of Food Science, 67 (5), 1958-1963.

SOLIVA-FORTUNY, R. C., LLUCH, M. A., QUILES, A., GRIGELMO-MIGUEL, N., & MARTIN-BELLOSO, O. (2003). Evaluation of textural properties and microstructure during storage of minimally processed apples. Journal of Food Science, 68 (1), 312-317.

TAIWO, K. A., ANGERSBACH, A. & KNORR, D. (2002). Rehydration studies on pretreated and osotically dehydrated apple slices. Journal of Food Science, 67 (2), 842-847.

VINCENT, J. F. V. & SAUNDERS, D. E. J. (2002). The use of critical stress intensity factor to quantify "hardness" and "crunchiness" objectively. Journal of Texture Studies, 33, 149-159.

Apricots

SMEWING, J. (1997). Fruity moments: An analysis of fruit stability. Food Marketing & Technology, 11 (2), 32-34.

Avocado

MARTINEZ, P. E., SOLIVA-FORTUNY, R., GORINSTEIN, S. & MARTIN-BELLOSO, O. (2005). Natural antioxidants preserve the lipid oxidative stability of minimally processed avocado puree. Journal of Food Science, 70 (5), 352-329.

TAYLOR, J. R. N. (1997). Food Forethought. Food Industries of South Africa, May, 17-18.

WELTI-CHANES, J., DORANTES-ALVAREZ, L., SANDOVAL-DOMINGUEZ, A. & LOPEZ-MALO, A. (2001). Textural and colour changes during ripening of avocado to be used for minimal processing. Proceedings of the 8th International Congress on Engineering and Food (ICEF 8) Puebla City, April 2001, pp. 179-183.

Bananas

BASEL, R. M., RACICOT, K. & SENECAL, A. G. (2002). Long shelf life banana storage using MAP storage coupled with post harvest MCP treatment. Paper presented at IFT Annual Meeting, Anaheim, CA, USA, June 15-19, 2002.

CANO-CHAUCA, M., RAMOS, A. M. & STRINGHETA, P. C. (2002). Colour and texture change during banana drying (Musa spp nanica). Alimentaria, 337, 153-158.

JACKSON, J. C., BOURNE. M. C. & BARNARD, J. (1996). Optimization of blanching for crispness of banana chips using response surface methodology. Journal of Food Science, 61 (1), 165-166.

Cherries

DRAKE, S. R., MOFFITT, H. R. & EAKIN, D. E. (1994). Low dose irradiation of 'Rainier' sweet cherries as a quarantine treatment. Journal of Food Processing and Preservation, 18, 473-481.

DRAKE, S. R. & NEVEN, L. G. (1997). Quality response of 'Bing' and 'Rainier' sweet cherries to low dose electron beam irradiation. Journal of Food Processing and Preservation, 20 (4), 345-351.

DRAKE, S. R. & NEVEN, L. G. (1998). Irradiation as an alternative to methyl bromide for quarantine treatment of stone fruits. Journal of Food Quality, 22 (6), 529-538.

MARQUINA, P. L., BURGOS, J. & ORIA, R. (2001). Application of a compression-relaxation test for the characterisation of burlat sweet cherry. Journal of Texture Studies, 32, 15-30.

REMON, S., FERRER, A., MARQUINA, P., BURGOS, J. & ORIA, R. (2000). Use of modified atmospheres to prolong the postharvest life of Burlat cherries at two different degrees of ripeness. Journal of the Science of Food and Agriculture, 80, 1545-1552.

REMON, S., VENTURINI, M. E., LOPEZ-BUESA, P. & ORIA, R. (2003). Burlat cherry quality after long range transport: optimisation of packaging conditions. Innovative Food Science and Emerging Technologies, 4, 425-434.

Fruit Films

PARK, S. I. & ZHAO, Y. (2006). Development and characterization of edible films from cranberry pomace extracts. Journal of Food Science, 71 (2), 95-101.

Fruit Leather

AZEREDO, H. M. C., BRITO, E. S, MOREIRA, G. E. G., FARIAS, V. L. & BRUNO, L. M. (2006). Effect of drying and storage time on the physico-chemical properties of mango leathers. International Journal of Food Science and Technology, 41, 635-638.

HUANG, X & HSIEH, F. H. (2005). Physical properties, sensory attributes, and consumer preference of pear fruit leather. Journal of Food Science, 70 (3), 177-186.

Grapes

VALERO, D., VALVERDE, J. M., MARTINEZ-ROMERO, D., GUILLEN, F., CASTILLO, S. & SERRANO, M. (2006). The combination of modified atmosphere packaging with eugenol or thymol to maintain quality, safety and functional properties of table grapes. Postharvest Biology and Technology, 41, 317-327.

Guava

AGUILAR-BERNAL, V., PALOU, E. & LOPEZ-MALO, A. (2001). Osmodehydrofreezing of guava. Proceedings of the 8th International Congress on Engineering and Food (ICEF 8) Puebla City, April 2000, pp. 798-802.

HAWLADER, M. N. A., PERERA, C. O. & TIAN, M. (2006). Properties of modified atmosphere heat pump dried foods. Journal of Food Engineering, 74, 392-401.

PEREIRA, L. M., RODRIGUES, A. C. C., SARANTOPOULOS, C. I. G. L., JUNQUEIRA, V. C. A., CUNHA, R. L. & HUBINGER, M. D. (2004). Influence of modified atmosphere packaging and osmotic dehydration on the quality maintenance of minimally processed guavas. Journal of Food Science, 69 (4), 172-177.

SATO, A. C. K., SANJINEZ-ARGANDONA, E. J. & CUNHA, R. L. (2006). The effect of addition of calcium and processing temperature on the quality of guava in syrup. International Journal of Food Science and Technology, 41, 417-424.

Kiwifruit

ROBBERS, M., SINGH, R. P. & CUNHA, L. M. (1997). Osmotic-convective dehydrofreezing process for drying kiwifruit. Journal of Food Science, 62 (5), 1039-1042, 1047.

Loquat

AMOROS, A., ZAPATA, P., PRETEL, M. T., BOTELLA, M. A., ALMANSA, M. S. & SERRANO, M. (2004). Role of naphthalene acetic acid and phenothiol treatments on increasing fruit size and advancing fruit maturity in loquat. Scientia Horticulturae, 101, 387-398.

CAI, C., XU, C., SHAN, L., LI, X., ZHOU, C., ZHANG, W., FERGUSON, I. & CHEN, K. (2006). Low temperature conditioning reduces postharvest chilling injury in loquat fruit. Postharvest Biology and Technology, 41, 252-259.

Mango

AL-HAQ, M. I. & SUGIYAMA, J. (2004). Effect of degree of compression on texture profile parameters of pelican mango. Journal of Texture Studies, 35, 341-352.

AZEREDO, H. M. C., BRITO, E. S, MOREIRA, G. E. G., FARIAS, V. L. & BRUNO, L. M. (2006). Effect of drying and storage time on the physico-chemical properties of mango leathers. International Journal of Food Science and Technology, 41, 635-638.

BANJONGSINSIRI, P. & WICKER, L. (2002). Pectinmethylesterase and calcium were evaluated to improve texture of minimally processed mango. Poster presented at IFT Annual Meeting, Anaheim, CA, USA, June 15-19, 2002.

CAEZ-RAMIREZ, G., RODRIGUEZ-GONZALEZ, M. F. & AGUILAR, H. J. (2001). Relation between physico-chemical and rheological properties for the Manguifera indica L. var. Tommy Atkins upon its apparent harvest index. Proceedings of the 8th International Congress on Engineering and Food (ICEF 8) Puebla City, April 2000, pp. 184-188.

JHA, S. N., KINGSLY, A. R. P. & CHOPRA, S. (2006). Non-destructive determination of firmness and yellowness of mango during growth and storage using visual spectroscopy. Postharvest Technology, 94 (3), 397-402.

MARTINEZ-FERRER, M., HARPER, C., PEREZ-MUNOZ, F., & CHAPARRO, M. (2002). Modified atmosphere packaging of minimally processed mango and pineapple fruits. Journal of Food Science, 67 (9), 3365-3371.

MORENO, M., CASTELL-PEREZ, M. E., GOMES, C., DA SILVA, P. F. & MOREIRA, R. G. (2006). Effects of electron beam irradiation on physical, textural and microstructural properties of 'Tommy Atkins' mangoes (Mangifera indica L.). Journal of Food Science, 71 (2), 80-86.

RAJKUMAR, P., KAILAPPAN, R., VISWANATHAN, R. & RAGHAVEN, G. S. V. (2006). Drying characteristics of foamed alphonso mango pulp in a continuous type foam mat dryer. Journal of Food Engineering, In Press.

Melons

BEAULIEU, J. C., INGRAM, D. A., LEA, J. M. & BETT-GARBER, K. L. (2004). Effect of harvest maturity on the sensory characteristics of fresh-cut cantaloupe. Journal of Food Science, 69 (7), 250-258.

DIEZMA-IGLESIAS, B., RUIZ-ALTISENT, M. & BARREIRO, P. (2004). Detection of internal quality in seedless watermelon by acoustic impulse response. Biosystems Engineering, 88 (2), 221-230.

ESWARANANDAM, S., HETTIARACHCHY, N.S. & MEULLENET, J. F. (2006). Effect of malic and lactic acid incorporated soy protein coatings on the sensory attributes of whole apple and fresh-cut cantaloupe. Journal of Food Science, 71 (3), 307-313.

LAMIKANRA, O., KUENEMAN, D., UKUKU, D. & BETT-GARBER, K. L. (2005). Effect of processing under ultraviolet light on the shelf life of fresh-cut cantaloupe melon. Journal of Food Science, 70 (9), 534-539.

LUNA-GUZMAN, I., BARRETT, D. M. & CANTWELL, M. (1996). Effects of calcium chloride and heat treatments on the quality of fresh-cut cantaloupe melons. IFT Conference Paper, New Orleans, 1996.

LUNA-GUZMAN, I. & BARRETT, D. M. (2000). Comparison of calcium chloride and calcium lactate effectiveness in maintaining shelf stability and quality of fresh-cut cantaloupes. Postharvest Biology and Technology, 19 (1), 61-72.

PALEKAR, M. P., CABRERA-DIAZ, E., KALBASI-ASHTARI, A., MAXIM, J. E., MILLER, R. K., CISNEROS-ZEVALLOS, L. & CASTILLO, A. (2004). Effect of electron beam irradiation on the bacterial load and sensorial quality of sliced cantaloupe. Journal of Food Science, 69 (9), 267-273.

PORTELA, S. I. & CANTWELL, M. I. (2001). Cutting blade sharpness affects appearance and other quality attributes of fresh-cut cantaloupe melon. Journal Food Science, 66 (9), 1265-1270.

Papaya

GOMEZ, M., LAJOLO, F. & CORDENUNSI, B. (2002). Evolution of soluble sugars during ripening of papaya fruit and its relation to sweet taste. Journal of Food Science, 67 (1), 442-447.

MORENO, J., BUGUENO, G., VELASCO, V., PETZOLD, G. & TABILO-MUNIZAGA, G. (2004). Osmotic dehydration and vacuum impregnation on physicochemical properties of Chilean papaya (Carica candamarcensis). Journal of Food Science, 69 (3), 102-106.

PAULL, R. E. & CHEN, W. (1997). Minimal processing of papaya (Carica papaya L.) and the physiology of halved fruit. Postharvest Biology and Technology, 12, 93-99.

RODRIGUEZ, A. C. C., CUNHA, R. L. & HUBINGER, M. D. (2003). Rheological properties of papaya pieces during osmotic dehydration with additives. Poster presented at 3rd International Symposium on Food Rheology and Structure, Switzerland, Feb 2003.

RODRIGUES, A. C. C., CUNHA, R. L. & HUBINGER, M. D. (2003). Rheological properties and colour evaluation of papaya during osmotic dehydration processing. Journal of Food Engineering, 59, 129-135.

Peaches

BARREIRO, P., ORTIZ, C., RUIZ-ALTISENT, M., RUIZ-CABELLO, J., FERNANDEZ-VALLE, M. E., RECASENS, I., ASENSIO, M. (2000). Mealiness assessment in apples and peaches using MRI techniques. Magnetic Resonance Imaging, 18, 1175-1181.

FERNANDEZ-TRUJILLO, J. P., MARTINEZ, J. A. & ARTES, F. (1998). Effect of cold storage on physiology and quality of Sudanell peach. Food Science and Technology International, 4, 245-255.

RUIZ-ALTISENT, M., LLEO, L. & RIQUELME, F. (2006). Instrumental quality assessment of peaches: Fusion of optical and mechanical properties. Journal of Food Engineering, 74, 490-499.

Pears

ABREU, M., BEIRAO-DA-COSTA, S., GONCALVES, E. M., BEIRAO-DA-COSTA, M. L. & MOLDAO-MARTINS, M. (2003). Use of mild heat pre-treatments for quality retention of fresh-cut 'Rocha' pear. Postharvest Biology and Technology, 30, 153-160.

ANON (1996). Quantifying fruit firmness. Food Ingredients and Analysis International, March, 29-30.

DRAKE, S. R. (1999). Quality of 'BOSC' pears as influenced by elevated carbon dioxide storage. Journal of Food Quality, 22, 417-425.

DRAKE, S. R., GIX, R. D. & COUREAU, C. (2001). Quality of 'Anjou' pears after different types of controlled atmosphere storage. Journal of Food Quality, 24 (1), 27-36.

HUANG, X & HSIEH, F. H. (2005). Physical properties, sensory attributes, and consumer preference of pear fruit leather. Journal of Food Science, 70 (3), 177-186.

OMS-OLIU, G., AGUILO-AGUAYO, I. & MARTIN-BELLOSO, O. (2006). Inhibition of browning on fresh-cut pear wedges by natural compounds. Journal of Food Science, 71 (3), 216-224.

SOLIVA-FORTUNY, R. C., ALOS-SAIZ, N., ESPACHS-BARROSO, A. & MARTIN-BELLOSO, O. (2004). Influence of maturity at processing on quality attributes of fresh-cut conference pears. Journal of Food Science, 69 (7), 290-294.

ZHANG, H., ZHENG, X., FU, C. & XI, Y. (2005). Postharvest biological control of gray mold rot of pear with Cryptococcus laurentii. Postharvest Biology and Technology, 35, 79-86.

Pepino

MARTINEZ-ROMERO, D., SERRANO, M. & VALERO, D. (2003). Physiological changes in pepino (Solanum muricatum Ait) fruit stored at chilling and non-chilling temperatures. Postharvest Biology and Technology, 30, 177-186.

Pineapple

BOONMUNG, S., CHOMTEE, B. & KANLAYASIRI, K. (2006). Evaluation of artificial neural networks for pineapple grading. Journal of Texture Studies, 37, 568-579.

MARTINEZ-FERRER, M., HARPER, C., PEREZ-MUNOZ, F., & CHAPARRO, M. (2002). Modified atmosphere packaging of minimally processed mango and pineapple fruits. Journal of Food Science, 67 (9), 3365-3371.

Plums

PADILLA-ZAKOUR, O. I., SON, S. M., SMITH, N. L., ANDERSON, J. L., FREER, J. & LEE, C. Y. (2000). A new method to improve the quality of canned plums. Poster presented at: IFT Annual Meeting, Dallas, USA, June 10-14, 2000.

Raspberries

ANON (1996). Quantifying fruit firmness. Food Ingredients and Analysis International, March, 29-30.

DEGRAEVE, P., SAUREL, R. & COUTEL, Y. (2003). Vacuum impregnation pretreatment with pectinmethylesterase to improve firmness of pasteurised fruits. Journal of Food Science, 68 (2), 716-721.

SMEWING, J. (1997). Fruity moments: An analysis of fruit stability. Food Marketing & Technology, 11 (2), 32-34.

Strawberries

AGUAYO, E., JANSASITHORN, R. & KADER, A. A. (2006). Combined effects of 1-methylcyclopropene, calcium chloride dip , and/or atmospheric modification on quality changes in fresh-cut strawberries. Postharvest Biology and Technology, 40, 269-278.

ANON (1996). Quantifying fruit firmness. Food Ingredients and Analysis International, March, 29-30.

DEGRAEVE, P., SAUREL, R. & COUTEL, Y. (2003). Vacuum impregnation pretreatment with pectinmethylesterase to improve firmness of pasteurised fruits. Journal of Food Science, 68 (2), 716-721.

DUVETTER, T., FRAEYE, I., VAN HOANG, T., VAN BUGGENHOUT, T., VERLENT, I., SMOUT, C., VAN LOEY, A. & HENDRICKX, M. (2005). Effect of Pectinmethylesterase infusion methods and processing techniques on strawberry firmness. Journal of Food Science, 70 (6), 383-388.

HAN, C., LEDERER, C., MC DANIEL, M. & ZHAO, Y. (2005). Sensory evaluation of fresh strawberries (Fragaria ananassa) coated with chitosan-based edible coatings. Journal of Food Science, 70 (3), 172-178.

MARTINEZ-NAVARRETE, N., MORAGA, G., MARTINEZ-MONZO, J., BOTELLA, F., TIRADO, N. & CHIRALT, A. (2001). Mechanical and colour changes associated with dehydrofreezing of strawberry. Proceedings of the 8th International Congress on Engineering and Food (ICEF 8) Puebla City, April 2000, pp. 793-797.

MUNOZ, P. H., ALMENAR, E., JOSE OCIO, M. & GAVARA, R. (2006). Effect of calcium dips and chitosan coatings on postharvest life of strawberries (Fragaria x ananassa). Postharvest Biology and Technology, 39, 247-253.

RASING, F., HULSTEIN, J. & MAAS, R. (2003). Firmness of strawberries. Improvement of fruit quality through manipulation of texture. Poster presented at 3rd International Symposium On Food Rheology and Structure, Switzerland Feb 2003.

SUUTARINEN, J., HEISKA, K., MOSS, P. & AUTIO, K. (2000). The effects of calcium chloride and sucrose prefreezing treatments on the structure of strawberry tissues. Lebensm.-Wiss. und.-Technologie, 33 (2), 89-102.

SUUTARINEN, J., HONKAPAA, K., HEINIO, R.-L., MUSTRANTA, A., LIUKKONEN-LILJA, H. & MOKKILA, M. (2002). Modeling of calcium chloride and pectin methylesterase prefreezing treatments of strawberries and jams. Journal of Food Science, 67 (3), 1240-1248.

SUUTARINEN, J., HONKAPAA, K., HEINIO, R.-L., AUTIO, K., MUSTRANTA, A., KARPPINEN, S., KIUTAMO, T., LIUKKONEN-LILJA, & MOKKILA, M. (2003). Effects of calcium chloride-based prefreezing treatments on the quality factors of strawberry jams. Journal of Food Science, 67 (2), 884-894.

TAIWO, K. A., ESHTIAGHI, M. N. ADE-OMOWAYE, B. I. O. & KNORR, D. (2003). Osmotic dehydration of strawberry halves: influence of osmotic agents and pretreatment methods on mass transfer and product characteristics. International Journal of Food Science and Technology, 38, 693-707.

VIDALES, S.L., CASTRO, M.A. & ALZMORA, S. M. (1998). The structure-texture relationship of blanched and glucose-impregnated strawberries. Food Science and Technology International, 4, 169-178.