Sie sind auf Seite 1von 18


A.O.A.C. 2000. “Official methods of Analysis of A.O.A.C International: Food

Composition, Additives, Natural Contaminants”. Gaithersburg, Maryland.

AHMAD, S.S., Morgan, M.T. y Okos, M.R. 2001. Effects of microwave on the drying,
checking and mechanical strength of baked biscuits. Journal of Food
Engineering. 50(2):63-75.

AHMED, J. y Ramaswamy, H.S. 2007. Microwave pasteurization and sterilization of

foods. En “Handbook of food preservation”. Ed. M. S. Rahman. p.691. Segunda
edición. CRC Press. Boca Raton, Florida. EE.UU.

AHMED, J., Seyhun, N., Ramaswamy, H.S. y Luciano, G. 2009. Dielectric properties of
potato puree in microwave frequency range as influenced by concentration
and temperature. Journal of Food Properties. 12:896-909.

ALIBAS, I. 2007. Microwave, air and combined microwave–air-drying parameters of

pumpkin slices. LWT-Food Science and Technology. 40(8):1445-1451.

ANTHON, G.E., Sekine, Y., Watanabe, N. y Barret, D.M. 2002. Thermal inactivation of
pectin methylesterase, polygalacturonase, and peroxidase in tomato juice.
Journal of Agricultural and Food Chemistry. 50:6153-6159.

ARGAIZ, A. y López-Malo, A. 1995. Kinetics of first change on flavor, coocked flavor

development and pectinesterasa inactivation of mango and papaya nectars and
purees. Revista Española de Ciencia y Tecnolología de Alimentos. 35(1):92-100.

BADUI, S. 2006. “Química de los Alimentos”. Cuarta edición. Pearson Education.


BARAONA, M. y Sancho, E. 1992. “Coco, Pejibaye, Guayaba y Cas. Fruticultura especial”.

Editorial Universidad Estatal a Distancia. San José, Costa Rica.

BASARAN, P. y Akhan, U. 2010. Microwave irradiation of hazelnuts for the control of

aflatoxin producing Aspergillus parasiticus. Innovative Food Science & Emerging
Technologies. 11(1):113-117.

BOHIGAS, X. y Tejada, J. 2009. Dielectric properties of acetic acid and vinegar in the
microwabe frequencies range 1-20 GHz. Journal of Food Engineering. 94:46-51.

BONDARUK, J., Markowski, M. y Błaszczak, W. 2007. Effect of drying conditions on the

quality of vacuum-microwave dried potato cubes. Journal of Food Engineering.

BOZKURT, H. e Icier, F. 2009. Rheological characteristics of quince nectar during ohmic

heating. International Journal of Food Properties.12:844-859.

BRASIL, I.M., Arraes, G.A. y Figueiredo, R.W. 1995. Physical-chemical changes during
extraction and clarification of guava juice. Food Chemistry. 54(4):383-386.

BRINLEY, T.A., Truong, V.D., Coronel, P., Simunovic, J. y Sandeep, K.P. 2008. Dielectric
properties of sweet potato purees at 915 MHz as affected by temperature and
chemical composition. International Journal of Food properties, 11:158-172.

BUFFLER, C.R. 1993. “Microwave Cooking and Processing”. Van Nostrand Reinhold.
Nueva York, EE.UU.

BURFOOT, D., Raiton, C.J., Foster, A.M y Reavell, S.R.1996. Modelling the pasteurization
of prepared meals with microwaves at 896 MHz. Journal of Food Engineering.

CABRAL. R.A.F., Telis-Romero, J., Telis, V.R.N., Gabas, A.L. y Finzer, J.R.D. 2007. Effect of
apparent viscosity on fluidized bed drying process parameters of guava pulp.
Journal of Food Engineering. 80:1096-1106.

CAÑUMIR, J.A., Celis, J.E., De Bruijn, J. y Vidal, L.V. 2002. Pasteurisation of apple juice
by using microwaves. Lebensmittel-Wissenschaft und-Technologie, 35(5):389-

CARVALHO, A.B., De Assis, S.A., Cerqueira Leite, K.M.S., Bach, E.E. y De Faria Oliveira,
O.M.M. 2009. Pectin methylesterase activity and ascorbic acid content from
guava fruit, cv. Predilecta in different phases of development. International
Journal of Food Sciences and Nutrition. 60(3):255-265.

CERQUEIRA LEITE, K.M.S., Tadiotti, A.C., Baldochi, D. y Faria Oliveira, O.M.M. 2006.
Partial purification, heat stability and kinetic characterization of the
pectinmethylesterase from Brazilian guava, Paluma cultivars. Food Chemistry.

CHAN, H.T., Brekke, J.E. y Chang, T. 1971. Nonvolatile organic acids in guava. Journal of
Food Science. 36: 237-239.

CHEN, C.S. y Wu, M.C. 1998. Kinetic models for thermal inactivation of multiple
pectinesterases in citrus juices. Journal of Food Science. 63(5):1-4.

CHEN, J. D. y Wu, J. S. B. 1991. Effect of salt concentration, pH and temperature on

activity of pectinesterase from Pear cultivar guava fruit. Food Science (Shih P’in
K’o Hsueh) (Taiwan). 18, 85.

CHETAN, A., Chopda, C.A y Barret, D.M. 2001. Optimization of guava juice and power
production. Journal of Food Processing Preservation. 25:411-430.

CINQUANTA, L. Albanese, D., Cuccurullo, G. y Di Matteo, M. 2010. Effect on orange

juice of batch pasteurization in an improved pilot-scale microwave oven.
Journal of Food Science. 75(1):E46-E50.

CLARE, D.A., Bang, W.S., Cartwright, M.A., Drake, P., Coronel, P. y Simunovic, J. 2005.
Comparison of sensory, microbiological and biochemical parameters of
microwave versus indirect UHT fluid skim milk during storage. Journal of Dairy
Science. 88, 4172-4182.

CODEX ALIMENTARIUS. 1985. Norma del Codex para el néctar de guayaba conservado
por medios físicos exclusivamente. Disponible: Adquirido:
9/11/ 2009.

COLLET, L.S.F.C.A., Shigeoka, D.S., Badolato, G.G. y Tadini, C.C. 2005. A kinetic study on
pectinesterase inactivation during continuos pasteurization of orange juice.
Journal of Food Engineering. 69:125-129.

CORONADO-TRINIDAD, M. e Hilario-Rosales, R. 2001. Elaboración de Néctar.

Procesamiento de alimentos para pequeñas y micro empresas agroindustriales.
Centro de Investigación, Educación y Desarrollo. Disponible: Adquirido: 27/abril/2011.

CORONEL, P., Simunovic, J., Sandeep, K.P. y Kumar, P. 2008. Dielectric properties of
pumpable food materials at 915 MHz. International Journal of Food properties.

CORONEL, P., Truong, V.D., Simunovic, J., Sandeep, K.P y Cartwright, G.D. 2005. Aseptic
processing of sweet potato purees using a continuous flow microwave system.
Journal of Food Science. 70(9):531-536.

CUI, Z., Sun, L., Chen, W. y Sun, D. 2008. Preparation of dry honey by microwave-
vacuum drying. Journal of Food Engineering. 84(4):582-590.

CUI, Z., Xu, S. y Sun, D. 2004. Microwave-vacuum drying kinetics of carrot slices. Journal
of Food Engineering. 65(2):157-164.

DATTA, A.K. 2003. Microwave food preservation. En “Encyclopedia of Agricultural,

Food, and Biological Engineering”. Ed. D.R. Heldman. p. 657. Marcel Dekker,
Inc. Nueva York. EE.UU.

DATTA, A.K., Sumnu, G. y Raghavan, G.S.V. 2005. Dielectric properties of foods. En

“Engineering Properties of Foods”. Ed. M.A. Rao, S.S.H. Rizvi y A.K. Datta. p. 501
3ra edición. CRC Press Taylor & Francis Group. Boca Raton, Florida. EE.UU.

DE ASSIS, S.A., Lima, D.C. y De Faria Olivera Olga M.M. 2001. Activity of
pectinmethylesterase, pectin content and vitamin C in acerola fruit at various
stages of fruit development. Food Chemistry. 74: 133-137.

DE SIO, F., Palmieri, A., Servillo, L. y Giovane, A. 2001. Thermoresistance of pectin

methylesterase in Sanguinello orange juice. Journal of Food Biochemistry.

DECAREAU, R.V. 1985. “Microwaves in the Food Processing Industry”. Academic Press
Inc. Orlando, Florida, EE.UU.

DECAREAU, R.V. 1992. “Microwave foods: new product development”. Food and
Nutrition Press Inc. Trumbull, Connecticut, EE.UU.

DORANTES-ALVAREZ, L., Barbosa-Cánovas, G. y Gutiérrez-López, G. 2000. Blanching of

fruits and vegetables using microwaves. En “Innovations in Food Processing”.
Eds. G.V. Barbosa-Cánovas y G.W. Gould. p.149. CRC Press. Boca Raton, Florida.

DROUZAS, A.E, y Shubert, H. 1996. Microwave application in vacuum drying of fruits.

Journal of Food Engineering. 28:203-209.

DUAN, X., Zhang, M., Mujumdar, A.S y Wang, S. 2010. Microwave freeze drying of sea
cucumber (Stichopus japonicus). Journal of Food Engineering. 96(4):491-497.

DUAN, Z., Jiang, L., Wang, J., Yu, X., y Wang, T. 2011. Drying and quality characteristics
of tilapia fish fillets dried with hot-air microwave heating. Food and
Bioproducts Processing. In Press.

EL FAKI, H.A. y Saeed, A.R. 1975. Physico-chemical studies on guavas and their
suitability for processing. Sudan Journal of Food Science and Technology. 7:9-

ERLE, U. y Shubert, H. 2001.Combined osmotic and microwave-vacuum dehydration of

apples and strawberries. Journal of Food Engineering. 49(2-3):193-199

ESQUIVEL, I. y Guerrero R. 2004. Tecnología de frutas y hortalizas. En “Introducción a la

Tecnología de Alimentos”. Eds. Academia del área de plantas piloto de
alimentos. p. 43. 2da edición. Editorial Limusa S.A de C.V. Noriega editores.

FACHIN, D., Loey, A., Binh, L. N., Verlent, I., Indrawati y Hendrickx, M. 2003. Inactivation
kinetics of polygalacturonase in tomato juice. Innovative Food Science and
Emerging Technologies. 4:135–142.

FELLOWS, P.J. 2000. “Food processing technology”. 2da edición. CRC Press-Woodhead
Publishing Limited. Cambridge, Reino Unido.

FERNANDES, A.G., Maia, G.A., Sousa, P.H.M., Costa, J.M.C., Figuereido, R.W. y Prado,
G.M. 2007. Comparison of vitamin C, total carotenoids, total anthocyanins and
total phenolic compounds in guava tropical juice in different stages of
processing and influence of storage. Alim. Nutr. 18(4):431-438.

FIGIEL, A. 2009. Drying kinetics and quality of vacuum-microwave dehydrated garlic

cloves and slices. Journal of Food Engineering, 94(1):98-104.

FU, Y.C. 2004. Fundamentals and industrial applications of microwave and radio
frequency in food processing. En “Food processing: principles and
applications”. Eds. J.S., Smith y Y.H., Hui. p. 79.

GARCÍA, A., Torres, J.L., De Blas, M., De Francisco, A. y Illanes, R. 2004. Dielectric
characteristics of grape juice and wine. Biosystems Engineering. 88(3):343-349.

GARCÍA-RIVAS, H. 1991. “Cocina Prehispánica Mexicana”. Editorial Panorama. México.

GENTRY, T.S y Roberts, J.S. 2005. Design and evaluation of a continuous flow
microwave pasteurization system for apple cider. LWT-Food Science and
Technology. 38(3):227-238.

GEORGE, M. 2008. Factors that affect power and uniformity of heating in microwave
ovens. 42vo Simposium anual IMPI. International Power Microwave Institute.
Chateau Sonesta, N. Orleans. EE.UU. Junio 25-27.

GIULIANI, R., Bevilacqua, A. Rosaria, M.C. 2010. Use of microwave processing to reduce
the initial contamination by Alicyclobacillus acidoreterrestris in a cream of
asparagus and effect of the treatment on the lipid fraction. Innovative Food
Science and Emerging Technologies. 11(2):328-334.

GOWEN, A.A., Abu-Ghannam, N., Frias, J. y Oliveira, J. 2008. Modeling dehydration and
rehydration of cooked soybeans subjected to combined microwave–hot-air
drying. Innovative Food Science & Emerging Technologies. 9(1):129-137.

GUAN, D., Cheng, M., Wang, Y. y Tang, J. 2004. Dielectric properties of mashed
potatoes relevant to microwave and radio-frequency pasteurization and
sterilization processes. Journal of Food Science. 69(1): E30–E37.

GUARDEÑO, L.M., Catalá-Civera, J.M., Plaza-González, P., Sanz, T., Salvador, A.,
Fiszman, S.M. y Hernando, I. 2010. Dielectrical, microstructural and flow
properties of sauce model systems based on starch, gums and salt. Journal of
Food Engineering. 98(1):34-43.

GUO, W., Zhu, X., Liu, H., Yue, R. y Wang, s. 2010a. Effects of milk concentration and
freshness on microwave properties. Journal of Food Engineering. 99:344-350.

GUO, W., Zhu, X., Liu, Y. y Zhuang, H. 2010b. Sugar and water contents of honey with
dielectric property sensing. Journal of Food Engineering. 97:275-281.

GUZMÁN-GERÓNIMO, R.I., López, M.G. y Dorantes-Alvarez, L. 2008. Microwave

processing of avocado: Volatile flavor profiling and olfactometry. Innovative
Food Science and Emerging Technologies. 9:501-506.

HARNANAN, S.W., Tejinder, S. y Bains, G.S. 2001. Effect of processing preservation and
storage on rheology of guava pulp. Journal of texture studies. 32(4): 271-284.

HEIKAL, H.A., Sadek, R., Kamel., S.I. y Manawati, H. 1972. Preservation of guava juice II.
A study of its freeze-dehydration. Agricultural research review. 50(4):195-208.

HELDMAN, D.R. y Singh, R. P. 1981. “Food Process Engineering”. 2nd Ed. Westport, CT:
The AVI Publishing Co.

HELDMAN, D.R. y Hartel, R.W. 1997. “Principles of food processing”. Aspen Publishers,
Inc. Nueva York, EE.UU.

HIPERNATURAL. 2009. Guayaba (psidium guajava). Disponible: Adquirido 24/11/2009.
Adquirido: 2/feb/2010.

HUANG, Y., Sheng, J., Yang, F y Hu, Q. 2007. Effect of enzyme inactivation by microwave
and oven heating on preservation quality of green tea. Journal of Food
Engineering. 78:687-692.

IBARZ, A. y Barbosa-Cánovas, G. 2005. “Operaciones Unitarias en la Ingeniería de

Alimentos”. Editorial Mundi-Prensa. España.

IGUAL, M., García-Martínez, E., Camacho, M.M y Martínez-Navarrete, N. 2010. Effect of

thermal treatment and storage on the stability of organic acids and the
functional value of grapefruit juice. Food Chemistry. 118:291-299.

IKEDIALA J. N., Tang, J., Drake, S. R. y Neven, L. G. 2000. Dielectric properties of apple
cultivars and codling moth larvae. Transactions of the ASAE, 43(5):1175–1184.

IMS. 2010. Industrial Microwave Systems Inc. Disponible: Adquirido: 2/feb/2010.

INEGI (Instituto Nacional de Estadística y Geografía). 2009. El Sector Alimentario en

México. Edición 2009. Disponible:
tegracion/sociodemografico/SAM/2009/sam2009.pdf. Adquirido: 7/11/2009.

INGALLINERA, B., Barbagallo, R.N., Spagna, G., Palmeri, R. y Todaro, A. 2004. Effects of
termal treatments on pectinesterase activity determined in blood orange
juices. 36:258-263.

JAGTIANI, J., Cha, H.T., y Sakai, W.S. 1988. “Tropical fruit processing”. Academic Press
Inc. San Diego, California, EE.UU.

JAMES, C., Barlow, K.E., James, S.J. y Swain, M.J. 2006. The influence of processing and
product factors on the quality of microwave pre-cooked bacon. Journal of Food
Engineering. 77(4):835-843.

JEONG, J. Y., Lee, E. S., Choi, J. H., Lee, J. Y., Kim, J. M. y Min, S.G. 2007. Variability in
temperature distribution and cooking properties of ground pork patties
containing different fat level and with/without salt cooked by microwave
energy. Meat Science. 75(3):415–422.

KASSEM, A.S., Shokr, A.Z., El-Mahdy, A.R., Aboukarima, A.M. y Hamed, E.Y. 2011.
Comparison of drying characteristics of Thompson seedless grapes using
combined microwave oven and hot air drying. Journal of the Saudi Society of
Agricultural Sciences. 10(1):33-40.

KESKIN, S.O., Sumnu, G. y Sahin, S. 2004. Bread baking in halogen lamp-microwave

combination oven. Food Research International. 37(5):489-495.

KIMBALL, D. 1991. “Citrus Processing. Quality Control and Technology”. Avi Book.
Nueva York, EE.UU.

KOUCHAKZADEH, A. y Shafeei, S. 2010. Modeling of microwave-convective drying of

pistachios. Energy Conversion and Management. 51(10):2012-2015.

KUMAR, P., Coronel, P., Simunovic, J. y Sandeep, K.P. 2007a. Feasibility of aseptic
processing of a low-acid multiphase food product (salsa con queso) using a
continuous flow microwave system. Journal of Food Science. 72(3):E121-E124.

KUMAR, P., Coronel, P., Simunovic, J. y Sandeep, K.P. 2008a. Thermophysical and
dielectric properties of salsa con queso and its vegetable ingredients at
sterilization temperatures. International Journal of Food Properties, 11, 112-

KUMAR, P., Coronel, P., Simunovic, J., Truong, V.D. y Sandeep, K.P. 2007b.
Measurement of dielectric properties of pumpable food materials under static
and continuous flow conditions. Journal of Food Science, 72(4): E117-E183.

KUMAR, P., Coronel, P., Truong, V.D., Simunovic, J., Swartzel, K.R., Sandeep, K.P y
Cartwright, G. 2008b. Overcoming issues associated with the scale-up of a
continuous flow microwave system for aseptic processing of vegetable purees.
Food Research International. 41:454-461.

LABIB, A.A.S. y El-Ashwah. 1995. Heat-inactivation of mango pectinesterase and

polygalacturonase. Food Chemistry. 53:137-142.

LIZHI, H., Toyoda, K., e Ihara, I. 2008. Dielectric properties of edible oils and fatty acids
as a function of frequency, temperatura, moisture and composition. Journal of
Food Engineering. 88:151-158.

LOMBRAÑA, J.I., Rodríguez, R. y Ruiz, U. 2010. Microwave-drying of sliced mushroom.

Analysus of temperature control and pressure. Innovative Food Science &
Emerging Technologies. 11(4):652-660.

LUH, B.S. 1980. Tropical Fruit Beverages. En “Fruit and Vegetable Juice Processing
Technology”. Eds. P.E. Nelson y D.K. Tresseler. p. 344. Avi Publising Company.
Westport, Connecticut, EE.UU.

MALO, S.E. y Campbell, C.W. 1994. La guayaba. University of Florida. Disponible: miami- Adquirido:

MARSHALL, M.R., Marcy, J.E. y Braddock, R.J. 1985. Effect of total solids level on heat
inactivation of pectinesterase in orange juice. Journal of Food Science. 50:220-

MATSUI, K. N., Gut, J. A. W., de Oliveira, P.V., y Tadini, C. C. 2008. Inactivation kinetics
of polyphenol oxidase and peroxidase in green coconut water by microwave
processing. Journal of Food Engineering. 88:169-176.

MEDINA, B.M.L y Pagano, G.2003. Caracterización de la pulpa de guayaba (Psidium

guajava L.) tipo “Criolla Roja”. Revista de la Facultad de Agronomía. 20(1):72-

MEGAHEY, E.K., McMinn, W.A.M. y Magee, T.R.A. 2005. Experimental Study of

microwave baking of Madeira cake batter. Food and Bioproducts Processing.

MENENDEZ-BARZANALLANA, R. 2009. Informática aplicada al trabajo social. Facultad

Trabajo Social. UMU. Capítulo 2. Los ordenadores en la actualidad. Disponible: Adquirido: 22/11/2009.

MEREDITH, R. 1998. “Engineer’s Handbook of Industrial Microwave Heating”. Ed. The

Institution of Electrical Engineers. Londres, Reino Unido.

MUDGETT, R.E. 1986. Microwave properties and heating characteristics of foods. Food
Technology. 40(60):84-93.

MUÑOZ, A.M., Civille, V.G. y Carr, B.T. 1992. “Sensory Evaluation in Quality Control”.
Van Mostrand, Reinhold. Nueva York, EE.UU.

NATH, N. y Ranganna, S. 1977. Time/temperature relationship for thermal inactivation

of pectinesterase in mandarin orange (Citrus reticula Blanco) juice. Journal of
Food Technology. 12: 411–419.

NATH, N. y Ranganna, S. 1980. Determination of thermal process schedule for Totapuri

mango. Journal of Food Technology. 15:251-264.

NATH, N. y Ranganna, S. 1981. Determination of thermal process schedule for acidified

papaya. Food Science. 46(1):201-211.

NEBESNY, E. y Budryn, G. 2003. Antioxidative activity of green and roasted coffee beans
as influenced by convection and microwave roasting methods and content of
certain compounds. European Food Research and Technology. 217(2):157-163.

NELSON, S.O. y Datta, A.K. 2001. Dielectric properties of food materials and electric
field interactions. En “Handbook of microwave technology for food
applications”. Ed. A.K. Datta y R.C. Anantheswaran. p. 69. Marcel Dekker, Inc.
Nueva York. EE.UU.

NMX-F-078-S-1980. 1980. Norma Mexicana para néctar de guayaba. Disponible:
Adquirido: 9/11/2009.

NOM-092-SSA1-1994. 1995. Norma Oficial Mexicana. Método para la cuenta de

bacterias aerobias en placa. Disponible: Adquirido:

NOM-111-SSA1-1994. 1995. Norma Oficial Mexicana. Método para la cuenta de mohos

y levaduras en alimentos. Disponible: Adquirido:

NOM-120-SSA1-1994. 1994. Norma Oficial Mexicana. Prácticas de higiene y sanidad

para el proceso de alimentos, bebidas no alcohólicas y alcohólicas. Disponible: Adquirido:

NUNES, A.C, Bohigas, X. y Tejada, J. 2006. Dielectric study of milk for frequencies
between 1 and 20 GHz. Journal of Food Engineering. 76: 250-255.

OZKA, A.I., Akbudak, B. y Akbudak, N. 2007. Microwave drying chatacteristics of

spinach. Journal of Food Engineering.78(2):577-583.

PARKER, R. 2003. “Introduction to Food Science”. Delmar Thompson Learning. EE.UU.

PICOUET, P.A., Landl, A., Abadias, M., Castellari, M. y Viñas, I. 2009. Minimal
processing of a Granny Smith apple puree by microwave heating. Innovative
Food Science & Emerging Technologies. 10(4): 545-550.

PILLI, T. Giuliani, R., Derossi, A. y Severini, C. 2009. Study of cooking quality of spaguetti
dried through microwaves and comparison with hot air dried pasta. Journal of
Food Engineering. 95(3):453-459.

POTTER, N. 1986. “La ciencia de los Alimentos”. Edutex, S.A. México.

POTTER, N. y Hotchkiss, J.H. 1998. “Food Science”. 5ta edición. Springer. EE.UU.

ROUSE, A.H. y Atkins, C.D. 1953. Heat inactivation of pectinesterase in citrus juices.
Journal of Food Technology. 6:489-490.

RUÍZ-DÍAZ, G., Martínez-Monzó, J., Fito, P. y Chiralt, A. 2003. Modelling of dehydration-

rehydration of orange slices in combined microwave/air drying. Innovative
Food Science & Emerging Technologies. 4(2):203-209.

SABLIOV, C.M., Boldor, D., Coronel, P. y Sanders T.H. 2008. Continuous microwave
processing of peanut beverages. Journal of Food Processing and Preservation.

SAGARPA (Secretaría de agricultura, ganadería, desarrollo rural, pesca y alimentación).

2009. Comunicado de Prensa. Disponible:,57048/. Adquirido: 21/11/2009.

SALAZAR-GONZÁLEZ, C., San Martín-González, M.F., López-Malo, A. y Sosa-Morales,

M.E. 2011. Recent studies related to microwave processing of fluids foods.
Food and Bioprocess Technology: An international journal. DOI:
10.1007/s11947-011-0639-y. Online first, 4 jul.

SARIMESELI, A. 2011. Microwave drying characteristics of coriander (Coriandrum

sativum L.) leaves. Energy Conversion and Management.52(2):1449-1453.

SENADO DE LA REPÚBLICA. 2007. Gaceta del senado. Disponible:
0. Adquirido: 20/noviembre/2009.

SEYHUN, N., Ramaswamy, H., Sumnu, G., Sahin, S. y Ahmed, J. 2009. Comparison and
modeling of microwave tempering and infrared assisted microwave tempering
of frozen potato puree. Journal of Food Engineering, 92.(3):339-344.

SHAMSUDIN, R., Mohamed, I.O. y Mohd Yaman, N.K. 2005. Thermophysical properties
of Thai seedless guava juice as affected by temperature and concentration.
Journal of Food Engineering. 66:395-399.

SHARMA, G. 2003. “Digital Color Imaging Handbook”. CRC Press. Boca Raton. Florida,

SHARMA, G.P. y Prasad, S. 2006. Optimization of process parameters for microwave

drying of garlic cloves. Journal of Food Engineering. 75:441-446.

SIAP (Servicio de Información Agroalimentaria y Pesquera). 2009. Desempeño positivo

en la exportación y producción de guayaba en México. Disponible:
cados/Mercados/Noticias/NotiNov10.pdf. Adquirido: 20/11/2009.

SILVA, D.S., Maia, G.A., Sousa, P.H.M., Figueiredo, R.W., Costa, J.M.C. y Fonseca, A.V.V.
2010. Stability of bioactive compounds of unsweetened tropical guava juice
obtained by hot fill and aseptic processes. Ciencia e Tecnologia de Alimentos.

SILVA, F.A., Marsaioli Jr., A., Maximo, G.J., Silva, M.A.A.P., Gonçalves L.A.G. 2006.
Microwave assisted drying of macadamia nuts. Journal of Food Engineering.

SINGH, R.P y Heldman, D.R. 2009. “Introduction to Food Engineering”. 4ta edición.
Academic Press. Burlinton, Massachusets. EE.UU.

SOMOGYI, L.P., Barrett, D.M. y Hui, Y.H. 1996. “Major Processed Products”. Technomic
Publishing Company, Inc. EE.UU.

SOSA-MORALES, M.E., Méndez-Obregón, M. y López-Malo, A. 2010a. Microwave

thermal treatment for an ostrich meat ready-to-serve dinner. ASABE Annual
International Meeting, 20-23 June 2010, Pittsburgh, Pennsylvania. Paper
Number 1009949.

SOSA-MORALES, M.E., Valerio-Junco, L., López-Malo, A. y García, H.S. 2010b. Dielectric

properties of foods: Reported data in the 21st Century and their potential
applications. LWT-Food Science and Technology. 43:1169-1179.

SRIVASTAVA, S., Modi, D.R. y Garg, S.K. 1997. Production of ethanol from guava pulp by
yeast strains. Bioresourse Technology. 60:263-265.

STEVENS, K.L., Brekke, J.E., y Stern, D.J. 1970. Volatile constituents in guava. Journal of
Agricultural and Food Chemistry. 18: 598-599.

STONE, H. y Sidel, J.L. 2004. “Sensory Evaluation Practices”. 3ra edición. Elsevier
Academic Press. San Diego, California. EE.UU.

SUÁREZ, C., Viollaz, P.E., Rovedo, C.O., Tolaba, M.P. y Haros, M. 2000. Improved drying
techniques and microwave food processing. En “Minimally Processed Fruits
and Vegetables”. Eds. S.M. Alzamora, M.S. Tapia, A. López-Malo. p.175. Aspen
Publishers Inc. Gaithersburg, Maryland. EE.UU.

SUMNU, G. y Sahin, S. 2005. Recent developments in microwave heating. En “Emerging

Technologies for Food Processing”. Ed. D.W. Sun. p. 419. Elsevier Academic
Press. San Diego. California. EE.UU.

SUMNU, G., Sahin, S. y Sevimli, M. 2005a. Microwave, infrared and infrared-microwave

combination baking of cakes. Journal of Food Engineering. 71(2):150-155.

SUMNU, G., Turabi, E. y Oztop, M. 2005b. Drying of carrots in microwave and halogen
lamp-microwave combination ovens. LWT - Food Science and

TAHED, B.J., y Farid, M.M. 2001. Cyclic microwave thawing of frozen meat:
experimental and theorical investigation. Chemical Engineering and Processing.

TAJCHAKAVIT, S. y Ramaswamy, H.S. 1997. Thermal vs. microwave inactivation kinetics

of pectin methylesterase in orange juice under batch mode heating conditions.
Lebensmittel-Wissenschaft und-Technologie.30(1):85-93.

TANAKA, F., Morita, K., Mallikarjunan, P., Hung, Y.C., y Ezeike, G.O.I. 2005. Analysis of
dielectric properties of soy sauce. Journal of Food Engineering. 71:92-97.

TANG, J. Hao, F. y Lau, M. 2002. Microwave Heating in Food Processing. En “Advances

in Bioprocessing Engineering”. Eds. X. Harrison, J.Tang. p. 1. World Scientific
Publishing Company. EE.UU.

TANG, Z., Mikhaylenko, G., Liu, F., Mah, J., Pandit, R., Younce, F., y Tang, J. 2008.
Microwave sterilization of sliced beef in gravy in 7-oz trays. Journal of Food
Engineering, 89:375-383.

TEREFE, N.S.,Gamage, M., Vilkhu, K., Simons, L., Mawson, R. y Versteeg, C. 2009. The
kinetics of inactivation of pectinmethylesterase and polygalacturonase in
tomato juice by thermosonication. Food Chemistry. 117:20-27.

TEUBNER, C., Gysin, H., Levin, H., Hansen, H., Schonfeldt, S.G., Ehlert, F. y Lenchthaler,
E. 1990. “El gran libro de los frutos exóticos”. Editorial Everest S.A. México.

THERDTHAI, N. y Zhou, W. 2009. Characterization of microwave vacuum drying and hot

air drying of mint leaves (Mentha cordifolia Opiz ex Fresen). Journal of Food
Engineering. 91(3):482-489.

TAHER, B.J., y Farid, M.M. 2001. Cyclic microwave thawing of frozen meat:
experimental and theorical investigation. Chemical Engineering and

TIBAN, N.N., Pillizota, C., Subaric, Milicevic, D. y Kopjar, M. 2003. Influence of

hydrocolloids and sweeteners on flow behaviour of peach nectar. Acta
Alimentaria. 32:383-393.

TOLEDO R.T. 2007. Fundamentals of food Process Engineering. Springer

Science+Bussiness Media, LL, Nueva York, EE.UU.

TRIBESS, T.B. y Tadini, C.C. 2006. Inactivation kinetics of pectin methylesterase in

orange juice as a function of pH and temperature/time process conditions.
Journal of the science of Food and Agriculture. 86:1328-1335.

UYSAL., N., Sumnu, G. y Sahin, S. 2009. Optimizaiton of microwave-infrared roasting of

hazelnut. Journal of Food Engineering. 90(2):255-261.

VADIVAMBAL, R. y Jayas, D.S. 2010. Non-uniform temperature distribution during

microwave heating of food materials – A review. Food Bioprocess and
Technology. 3:161-171.

VALERO, E., Villamiel, M., Sanz, J. y Martínez-Castro, I. 2000. Chemical and sensorial
changes in milk pasteurised by microwave and conventional systems during
cold storage. Food Chemistry. 70:77-81.

VARITH, J., Dijkanarukkul, P., Achariyaviriya, A. y Achariyaviriya, S. 2007.Combined

microwave-hot air drying of peeled longan. Journal of Food

VIKRAM, V.B.., Ramesh, M.N y Prapulla, S.G. 2005. Thermal degradation kinetics of
nutrients in orange juice heated by electromagnetic and conventional
methods. Journal of Food Engineering. 69:31-40.

VILLAMIEL, M., Del Castillo, M.D., San Martín, C. y Corzo, N. 1998. Assesment of the
thermal treatment of orange juice during continuous microwave and
conventional heating. Journal of the Science of Food and Agriculture. 78:196-

VILLA-ROJAS, R. 2010. Desarrollo y evaluación de tratamientos con microondas de

fresas. Tesis de Maestría. Universidad de las Américas Puebla. Mexico.

VIVAR-VERA, M.A., Salazar-Montoya, J.A., Calva-Calva, G. y Ramos-Ramırez, E. 2007.

Extraction, thermal stability and kinetic behavior of pectinmethylesterase from
hawthorn (Crataegus pubescens) fruit. LWT- Food Science and

WANG, R. Zhang, M. y Mujumdar, A.S. 2010a. Effect of food ingredient on microwave

freeze drying of instant vegetable soup. LWT - Food Science and

WANG, R., Zhang, M. y Mujumdar, A.S. 2010b. Effects of vaccum and microwave freeze
drying on microstructure and quality of potato slices. Journal of Food

WANG, S., Monzon, M., Gazit, Y., Tang, J., Mitcham, E.J. y Armstrong, J.W. 2005.
Temperature-dependent dielectric properties of selected subtropical and
tropical fruits and associated insect pests. American Society of Agricultural
Engineers. 48(5): 1873-1881.

WANG, W. y Guohua, C. 2005. Heat and mass transfer model of dielectric-material-

assisted microwave freeze drying of skim milk with hygroscopic effect.
Chemical Engineering Science. 60(23): 6542-6550.

WANG, Y. y Wang, J. 2009. Computer simulation of radio frequency heating. En “Food

Processing Operation Modeling”. Ed. S. Jun y J.M. Irudayaraj. p. 81. CRC Press
Taylor & Francis Group. Boca Raton, Florida. EE.UU.

WANG, Y., Wig, T.D., Tang, J. y Hallberg, L.M. 2003. Dielectric properties of foods
relevant to RF and microwave pasteurization and sterilization. Journal of Food
Engineering, 57, 257-268.

WILINKSA, A. Rodrigues, A.S.F., Bryjak, J. y Polakovic, M. 2008. Thermal inactivation of

exogenous pectin methylesterase in apple and cloudberry. Journal of Food
Engineering. 85:459-465.

YAM, K.L. y Lai, C.C. 2006. Microwable frozen food or meals. En “Handbook of food
science, technology and engineering”. Ed. Hui, Y.H. p 113-1. CRC Press Taylor &
Francis Group. Boca Raton, Florida, EE.UU.

YUAN, F. y Pal, R. 1995. Measurement of solids concentration in aqueous slurries using

a microwave technique. Chemical Engineering Science. 50(22):3525-3533.

YUSOF, S., Mohamed, S. y Bakar, A.A. 1988. Effect of fruit maturity on the quality and
acceptability of guava puree. Food Chemistry.30:45-58.

ZHAO, S., Xiong, S.,Qiu y C., Xu, Y. 2007. Effect of microwaves on rice quality. Journal of
Stored Products Research.43(4):496-502.

ZOOK, D.E., Macku, C. y Deming, D. 1995. Effect of microwave heating on roasted nut
flavor. Developments in Food Science. 37:1493-1518.