98
REFERÊNCIAS BIBLIOGRÁFICAS 1
AMERICAN SOCIETY FOR TESTING AND MATERIALS. ASTM E96-00: Standard test
method for water vapor transmission of materials. Philadelphia, 2000.
AMERICAN SOCIETY FOR TESTING AND MATERIALS. D882-00: Standard Test
Method for tensile properties of thin plastic sheeting. Philadelphia, 2001.
APPENDINI, P.; HOTCHKISS, J. H. Review of antimicrobial food packaging. Innovative
Food Science & Emerging Technologies, v. 3, p. 113-126, 2002.
ARORA, D. S.; KAUR, J. Antimicrobial activity of spices. International Journal of
Antimicrobial Agents. v. 12, p. 257-262, 1999.
ASSOCIAÇÃO BRASILEIRA DA INDÚSTRIA DE PANIFICAÇÃO E CONFEITARIA.
ABIP em números. Disponível em: < http://www.abip.org.br/destaque > Acesso em: 13
de dezembro de 2006.
AVELLA, M.; DE VLIEGER, J. J.; ERRICO, M. E.; FISCHER, S.; VACCA, P.; VOLPE,
M. G. Biodegradable starch/clay nanocomposite films for food packaging applications.
Food Chemistry, v. 93, p. 467-474, 2005.
AYDINLI, M.; TUTAS, M. Water sorption and water vapour permeability properties of
polysaccharide (Locust Bean Gum) based edible films. Lebensm. – Wiss.u. Technol.,
v. 33, p. 63-67, 2000.
BEUCHAT, L. R.; COUSIN, M. A. Yeasts and molds. In: Compendium of methods for
the microbiological examination of foods. 4th ed. Washington: APHA, 2001. p. 209215.
BRASIL. Resolução RDC nº 12, de 2 de janeiro de 2001. Aprova o “Regulamento
técnico sobre padrões microbiológicos para alimentos”. Órgão emissor: ANVISA Agência Nacional de Vigilância Sanitária. Disponível em: www.anvisa.gov.br =>. Acesso
em: 14 de dezembro de 2006.
BRASIL. Resolução RDC nº 263, de 22 de setembro de 2005. Aprova o “Regulamento
técnico produtos de cereais, amidos, farinhas e farelos” constante do anexo desta
Resolução. Órgão emissor: ANVISA - Agência Nacional de Vigilância Sanitária Disponível
em: legis.anvisa.gov.br/leisref/public >. Acesso em: 14 de dezembro de 2006.
1
De acordo com:
ASSOCIAÇÃO BRASILEIRA DE NORMAS TECNICAS. NBR 6023: informação e documentação:
referências: elaboração. Rio de Janeiro, 2002.
99
BUONOCORE, G. G.; DEL NOBILE, M. A.; PANIZZA, A.; CORBO, M. R.; NICOLAIS, L.
A general approach to describe the antimicrobial agent release from highly swellable
films intended for food packaging applications. Journal of Controlled Release, v. 90, p
97-107, 2003.
BURT, S. Essential oils: their antibacterial properties and potential application food – a
review. International Journal of Food Microbiology, v. 94, p. 223-225, 2004.
BUTLER, B. L.; VERGANO, P. J.; TESTIN, R. F.; BUNN, J. M.; WILES, J. L. Mechanical
and barrier properties of edible chitosan films as affected by composition and storage.
Journal of Food Science, v. 61, n. 5 , p. 953-956, 1996.
CANER, C.; VERGANO, P.J.; WILES, J.L. Chitosan film mechanical and permeation
properties as affected by acid, plasticizer and storage. Journal of Food Science, v. 63,
n. 6, p. 1049-1053, 1998.
CAREAGA, M.; FERNÁNDEZ, E; DORANTES, L.; MOTA, L.; JARAMILLO, M. E.;
HERNANDEZ-SANCHES, H. Antibacterial activity of Capsicum extract against
Salmonella typhimurium and Pseudomonas aeruginosa inoculated in raw beef meat.
International Journal of Food Microbiology, v. 83, p. 331-335, 2003.
CARVALHO JR., D. Tecnologia de panificação e formulação de pré-misturas.
Núcleo de desenvolvimento e tecnologia, Granotec do Brasil, 2001. 79 p.
CAUVAIN, S. P. Bread – the product. In: CURVAIN, S.; YOUNG, L. S. Technology of
Breadmaking. Cloucestershire (Reino Unido): Blackie Academic & Professional, 1998.
p.1-17.
CHOI, Y. M.; NOH, D. O.; CHO, S. Y.; SUH, H. J.; KIM, K. M.; KIM, J. M. Antioxidant
and antimicrobial activities of propolis from several regions of Korea. Lebensmittel
Wissenschaft and Technologie (LWT), v. 39, p. 756- 761, 2006.
CUPPET, S. L. Edible coatings as carriers of food additives, fungicides and natural
antagonists. In: KROCHTA, J.; Baldwin E. A. M.; Nisperos-Carriedo, M. Edible coatings
and films to improve food quality . Estados Unidos: Technomic Publishing company,
Inc, 1994. p. 121-133.
DAVIDSON, P. M. Chemical Preservatives and Natural Antimicrobial Compounds. In:
DOYLE, M.; BEUCHAT, L. R.; MONTVILLE, T. J. Food Microbiology: Fundamentals
and Frontiers. Washington: ASM Press, 1997. p. 5 20-556.
DAGLIA, M.; PAPETTI, A.; DACARRO, C.; GAZZANI, G. Isolation of an antibacterial
component from roasted coffee. Journal of Pharmaceutical and Biomedical
Analysis, v. 18, p. 219-225, 1998.
DEVLIEGHERE, F.; VERMEIREN, L.; DEBEVERE, J. New preservation technologies:
Possibilities and limitations. International Dairy Journal, v. 14, p. 273-285, 2004.
100
DONHOWE, G.; FENNEMA, O. Edible films and coatings: Characteristics, formation,
definitions and testing methods. In: Krochta, J. M.; Baldwin, E. A. M.; Nisperos-Carriedo,
M. Edible coatings and films to improve food quality. Estados Unidos: Technomic
Publishing company, Inc, 1994. p. 1-21.
DURANGO, A. M.; SOARES, N. F. F.; ANDRADE, N. J. Microbiological evaluation of an
edible antimicrobial coating on minimally processed carrots. Food Control, v. 17, p.
336-341, 2006.
FAKHOURI, F. M.; WATANABE, K. M.; BEPPU, M. L.; COLLARES, F. P.
Desenvolvimento e caracterização de biofilmes compostos de glúten de trigo e gelatina
plastificados com sorbitol e glicerol. In: SIMPÓSIO LATINO AMERICANO DE
CIÊNCIAS DE ALIMENTOS (SLACA), 6, 2005, Campinas. Resumos. Unicamp, 2005.
FAO. Faostat – Statistics Database. Disponível em: <http://www.faostat.fao.org/faostat>
Acesso em 7 de agosto de 2006.
FARKAS, J. Physical Methods of Food Preservation. In: DOYLE, M.; BEUCHAT, L. R.;
MONTVILLE, T. J. Food Microbiology: Fundamentals and Frontiers. Washington: ASM
Press, 1997. Capítulo 28, p. 497-519.
FERNÁNDEZ-LÓPEZ, J.; ZHI, N; ALESON-CARBONELL, L.; PÉREZ-ALVAREZ, J. A.;
KURI, V. Antioxidant and antibacterial activities of natural extracts: application in beef
meatballs. Meat science, v. 69, p. 371-380, 2005.
FRANCO, B. D. G. M. Importância dos microorganismos nos alimentos. In: FRANCO, B.
D. G. M.; LANDGRAF, M. Microbiologia dos Alimentos. São Paulo: Editora Atheneu,
1996. p. 1 -12.
FRANKE, I.; WIJMA, E.; BOUMA, K. Shelf life extension of pre-baked buns by an active
packaging ethanol emitter. Food Additives and Contaminants, v. 19, n. 3, p. 314-322,
2002.
FRAZIER, W. C; WESTHOFF, D.C. Microbiología de los alimentos . 4th ed. espanhola.
Zaragoza, Espanha: Editorial Acribia, S.A, 1993. 522 p.
GARBUTT, J. Essentials of Food Microbiology. Londres: Editora Arnold, 1997. 251 p.
GARCÍA, M. A.; MARTINO, M. N.; ZARITZKY, N. E. Microstructural characterization of
plasticized starch-based films. Starch/Stärke, v. 52, p. 1118-124, 2000.
GARCÍA, M. A.; PINOTTI, A.; MARTINO, M. N.; ZARITZKY, N. Characterization of
composite hydrocolloid films. Carbohydrate Polymers, v. 56, p. 339-345, 2004.
GUYNOT, M. E.; MARÍN, S.; SETÓ, L.; RAMOS, S. A. J. Screening for antifungal
activity of some essential oils against common spoilage fungi of bakery products. Food
Science Technology International, v. 11, n. 1, p. 25-32, 2005.
101
HSIEH, P. C.; MAU, J. L.; HUANG, S. H. Antimicrobial effect of various combinations of
plant extracts. Food Microbiology, v. 18, p. 35-43, 2001.
JAY, J. M. Modern Food Microbiology. 4.th ed. Nova York: Editora Chapman & Hall,
1992. 701 p.
JEREZ, A.; PARTAL, P.; MARTÍNEZ, I.; GALLEGOS, C.; GUERRERO, A. Rheology
and processing of gluten based bioplastics. Biochemical Engineering Journal, v. 26,
p. 131-138, 2005.
KARAPINAR, M.; AKTUG, S. E. Inhibition of foodborne pathogens by thymol, eugenol,
mentol and anethole . International Journal of Food Microbiology, v. 4, p. 161-166,
1987.
LABUZA, T. P.; BREENE, W. M. Application of “Active packaging” for improvement of
shelf-life and nutritional quality of fresh and extended foods. Journal of Food
Processing & Preservation, v. 13, p. 1-69, 1989.
LEUSCHNER, R. G. K.; ZAMPARINI, J. Effects of spices on growth and survival of
Escherichia coli 0157 and Salmonella enterica serovar Enteritidis in broth model
systems and mayonnaise. Food Control, v. 13, p. 399-404, 2002.
LONGARES, A.; MONAHAN, F. F.; O´RIORDAN, E. D.; O´SULLIVAN, M. Physical
properties of edible films made from mixtures of sodium caseinate and WPI.
International Dairy Journal, v. 15, p. 1255-1260, 2005.
LÓPEZ-RUBIO, A.; ALMENAR, E.; HERNANDEZ-MUÑOZ, P.; LAGARÓN, J. M.;
CATALÁ, R.; GAVARA, R. Overview of active polymer-based packaging technologies
for food applications. Food Reviews International, v. 20, n. 4, p. 357-387, 2004.
MALI, S.; GROSSMANN, M. V. E.; GARCIA, M. A., MARTINO, M. N.; ZARITZKY, N. E.
Microstructural characterization of yam starch films. Carbohydrate Polymers, v. 50, p.
379-386, 2002.
MATAN,
N.;
RIMKEEREE,
H.;
MAWSON,
A.J.;
CHOMPREEDA,
P.;
HARUTHAITHANASAN, V.; PARKER, M. Antimicrobial activity of cinnamon and clove
oils under modified atmosphere conditions. International Journal of Food
Microbiology, v. 107, p. 180-185, 2005.
MILLER, K. S.; KROCHTA, J.M. Oxygen and aroma barrier properties of edible films: A
review. Trends in Food Science & Technology, v. 8, p. 228-237, jul. 1997.
MOREIRA, M. R., PONCE, A. G., DEL VALLE, C. E., ROURA, S. I. Inhibitory
parameters of essential oils to reduce a foodborne pathogen. LebensmittelWissenschaft and Technologie (LWT), v. 38, p. 565-570, 2005.
102
MORRISON, W. R.; LAIGNELET, B. An improved colorimetric procedure for determining
apparent and total amylose in cereal and other starches. Journal of Cereal Science, v.
1, p. 9-20, 1983.
MOSSEL, D. A.; GARCIA, B. M. Garantía de la calidad de microbiológica de los
alimentos In: Microbiologia de los Alimentos: fundamentos ecológicos para garantizar
y comprobar la inocuidad y calidad de los alimentos. Zaragoza, Espanha: Editorial
Acribia, S.A., [1985?]. p. 101-107.
MUNDO, M. A.; PADILLA-ZAKOUR, O. I.; WOROBO, R. W. Growth inhibition of
foodborne pathogens and food spoilage organisms by select raw honeys. International
Journal of Food Microbiology, v. 97, p. 1-8, 2004.
MYTLE, N.; ANDERSON, G. L.; DOYLE, M. P.; SMITH, M. A. Antimicrobial activity of
clove (Syzgium aromaticum ) oil in inhibiting Listeria monocytogenes on chicken
frankfurters . Food Control, v. 17, p. 102-107, 2006.
NGUEFACK, F.; LETH, V.; ZOLLO, A.; MATHUR, S. B. Evaluation of five essential oils
from aromatic plants of Camerron for controlling food spoilage and mycoto xin producing
fungi. International Journal of Food Microbiology, v. 94, p. 329-334, 2004.
NIELSEN, P. V.; RIOS, R. Inhibition of fungal growth on bread by volatile components
from spices and herbs, and the possible application in active packaging with special
emphasis on mustard essential oil. International Journal of Food Microbiology, v.
60, p. 219 -229, 2000.
OUATTARA, B.; SABATO, S. F.; LACROIX, M. Combined effect of antimicrobial coating
and gamma irradiation on shelf life extension of pre -cooked shrimp (Penaeus spp.).
International Journal of Food Microbiology, v. 68, p. 1-9, 2001.
OUSSALAH, M.; CAILLET, S.; SAUCIER, L.; LACROIX, M. Antimicrobial effects of
selected plant essential oils on the growth of a Pseudomonas putida strain isolated from
meat. Meat Science, v. 73, p.236-244, 2006.
OZDEMIR, M.; FLOROS, J. D. Active Food Packaging Technologies. Food Science
and Nutrition, v. 44, p. 185-193, 2004.
PARRA, D. F.; TADINI, C. C.; PONCE, P.; LUGÃO, A. B. Mechanical properties and
water vapor transmission in some blends of cassava starch edible films. Carbohydrate
Polymers, v. 58, p. 475-481, 2004.
PATERAS, I. M., C. Bread spoilage and staling. In: CURVAIN, S.; YOUNG, L. S.
Technology of Breadmaking. Cloucestershire (Reino Unido): Blackie Academic &
Professional, 1998. p. 240-261.
PAULI, A. Antimicrobial properties of essential oil constituents. The International
Journal of Aromatherapy, v. 11, n. 3, 2001.
103
PYLER, E. J. Baking Science & Technology. 3th ed. Kansas: Sosland Publishing
Company, 1988. 1359 p.
POUPLIN, M.; REDL, A. & GONTARD, N. Glass transition of wheat gluten plasticized
with water, glycerol or sorbitol. Journal of Agricultural and Food Chemistry, v. 47, n.
2, p. 538-543, 1999.
PRANOTO, Y.; SALOKHE, V. M.; RAKSHIT, S. K.; Physical and antibacterial properties
of alginate-based edible film incorporated with garlic oil. Food Research International,
v. 38, p. 267-272, 2005.
PRASAD, M. M.; SEENAYYA, G. Effect of spices on growth of red halophilic cocci
isolated from salt cured fish and solar salt. Food Research International, v. 33, p. 793798, 2000.
QUINTAVALLA, S.; VICINI, L. Antimicrobial food packaging in meat industry. Meat
Science, v. 62, p. 373-380, 2002.
RHIM, J. W.; GENNADIOS, A.; WELLER, C. L.; CEZEIRAT, C.; HANNA, M. A. Soy
protein isolate - dialdehyde starch films. Industrial Crops and Products, v. 8, p. 195203, 1998.
RIBEIRO, E. E.; SERAVALLI, E. A. G. Química dos Alimentos. São Paulo: Editora
Edgard Blücher Ltda, 2004. 184 p.
ROY, S.; GENNADIOS, A. WELER, C.; TESTIN, R. F. Water vapor transport
parameters of a cast wheat gluten film. Industrial Crops and Products, v. 11, p. 4350, 2000.
SARANTOPÓULOS, C. I. G. L.; OLIVEIRA, L. M.; PADULA, M.; COLTRO, L.; ALVES,
R. M. V.; GARCIA, E. E. C. Embalagens Plásticas Flexíveis: Principais Polímeros e
Avaliação de Propriedades. Campinas: Centro de Tecnologia de Embalagens CETEA /
ITAL, 2002. 267p.
SEYDIM, A. C.; SARIKUS, G. Antimicrobial activity of whey protein based edible films
incorporated with oregano, rosemary and garlic essential oils. Food Research
International, v. 39, p. 639-644, 2006.
SFORCIN, J. M.; FERNANDES Jr, A.; LOPES, C. A. M.; BANKOVA, V.; FUNARI, S. R.
C. Seasonal effect on Brazilian propolis antibacterial activity. Journal of
Ethnopharmacology, v. 73, p. 243-249, 2000.
SINGH, A.; SINGH, R .K.; BHUNIA, A. K.; SINGH, N. Efficacy of plant essential oils as
antimicrobial agents against Listeria monocytogenes in hotdogs. LebensmittelWissenschaft and Technologie (LWT), v. 36, p. 787-794, 2003.
104
SKANDAMIS, P. N.; NYCHAS, G. E. Preservation of fresh meat with active and modified
atmosphere packaging conditions. International Journal of Food Microbiology, v. 79,
p. 25-45, 2002.
SOARES, N. F. F.; RUTISHAUSER, D. M.; MELO, N.; CRUZ, R. S.; ANDRADE, N.J.
Inhibition of microbial growth in bread through active packaging. Packaging
Technology and Science, v. 15, p. 129-132, 2002.
STEINKA, I.; MORAWSKA, M.; RUTLOWSKA, M.; KUKULOWICZ, A. The influence of
biological factors on properties of some traditional and new polymers used for fermented
food packaging. Journal of Food Engineering, v. 77, p. 771-775, 2005.
STRATHMANN, S.; PASTORELLI, S.; SIMONEAU, C. Investigation of the interaction of
active packaging material with food aroma compounds. Sensors and Actuators B
Chemical, v. 106, p. 83 -87, 2005.
SUHR, K. I.; NIELSEN, P. V. Effect of weak acid preservatives on growth of bakery
product spoilage fungi at different water activities and pH values. International Journal
of Food Microbiology, v. 95, p. 67-78, 2004.
SUPPAKUL, P.; MILTZ, J.; SONNEVELD, K.; BIGGER S. W. Active packaging
technologies with an emphasis on antimicrobial packaging and its applications. Journal
of Food Science, v. 68, n. 2, p. 408-420, 2003.
SWANSON, K. M. J.; PETRAN, R.L; HAULIN, J.H. Culture methods for enumeration of
microorganisms. In: DOWNES, F. P. ITO, K. Compendium of methods for the
microbiological examination of foods. 4 th ed. Washington: APHA, 2001. p. 53-62.
TSEGAYE, M.; EPHRAIM, E.; ASHENAFI, M. Behaviour of Escherichia coli O157:H7
during the fermentation of Datta and Awaze, traditional Ethiopian fermented condiments
and during product storage at ambient and refrigeration temperatures. Food
Microbiology, v. 21, p. 743-751, 2004.
VALERO, M.; GINER, M. J. Effects of antimicro bial components of essential oils on
growth of Bacillus cereus INRA L2104 in and the sensory qualities of carrot broth.
International Journal of Food Microbiology, v. 106, p. 90-94, 2006.
VEIGA-SANTOS, P. Elaboração, aditivação e caracterização de biofilmes à base de
fécula de mandioca. 2004. 262 p. Tese (Doutorado) - Faculdade de Engenharia de
Alimentos, Universidade Estadual de Campinas. Campinas, 2004.
VEIGA-SANTOS, P.; OLIVEIRA, L. M.; CEREDA, M. P.; ALVES, A. J.; SCAMPARINI, A.
R. P. Mechanical properties, hydrophilicity and water activity of starch-gum films: effect
of additives and deacetylated xanthan gum. Food Hydrocolloids, v. 19, p. 341-349,
2005.
105
VERMEIREN, L.; DEVLIEGHERE, F.; VAN BEEST, M.; KRUIJF, N.; DEBEVERE, J.
Development in the active packaging of foods. Trends in Food Science & Technology,
v. 10, p. 77-86, 1999.
Download

REFERÊNCIAS BIBLIOGRÁFICAS