sathees kumar thesis (reg no -...

45
REFERENCES A.O.A.C, 1984. Official methods of the analysis of the ASSOC. of office. Analytical Chemistry. 14 th ed., published by the A.O.A.C., Inc. Arlington, Virginia, USA. Abbott, J. 1999. Quality measurement of fruit and vegetables. Horticultural Crops Quality Laboratory, USDA. Postharvest Biology and Technology, 15: 207-225. Abu Bakar, M.F., Mohamed, M., Rahmat, A., and Fry, J. 2009. Phytochemicals and antioxidant activity of different parts of bambangan (Mangifera pajang) and tarap (Artocarpus odoratissimus). Food Chemistry, 113: 479483. ACC/SCN. 1992. Second report on the world nutrition situation. Global and regional results. Geneva: ACC/SCN. Vol. 1. ACSH (American Council on Science and Health), 2003. Irradiated foods 5th edition. Edited by Paison Loaharanu, Vienna, Austria, http://www.Health Facts and Fears.com. Adeil Pietranera, M. S., Narvaiz, P., Horak, C. and Kairiyama, E. 2003. Irradiated ice creams for immunosuppressed patients. Radiation Physics and Chemistry, 66:357365. Agarwal, S.R., Kumta, U.S. and Sreenivasan, A. 1972. Assessment of suitability of flexible packaging materials for packaging of irradiated foods. Journal of Food Science and Technology, 9: 166. Ahmed, A.1998. Development of sensitivity analytical methods for identifying gamma irradiated dried fruits and nuts, Thesis submitted to the University of the Punjab, Lahore, for the degree of Doctor of Philosophy in Chemistry. Akamine, E.K. and Moy, J.H. 1983. Delay in post-harvest ripening and senescence of fruits. In Preservation of Food by Ionizing Radiation, (E.S. Josephson and M.S. Peterson, eds.) CRC Press, Boca Raton, FL. 111: 129-158.

Upload: others

Post on 21-Mar-2020

2 views

Category:

Documents


0 download

TRANSCRIPT

Page 1: Sathees Kumar Thesis (Reg No - 9138)shodhganga.inflibnet.ac.in/bitstream/10603/90080/18/18_reference.pdf · stability of anthocyanins and shelf-life of various pomegranate juices,

REFERENCES

A.O.A.C, 1984. Official methods of the analysis of the ASSOC. of office. Analytical

Chemistry. 14th

ed., published by the A.O.A.C., Inc. Arlington, Virginia, USA.

Abbott, J. 1999. Quality measurement of fruit and vegetables. Horticultural Crops

Quality Laboratory, USDA. Postharvest Biology and Technology, 15: 207-225.

Abu Bakar, M.F., Mohamed, M., Rahmat, A., and Fry, J. 2009. Phytochemicals and

antioxidant activity of different parts of bambangan (Mangifera pajang) and

tarap (Artocarpus odoratissimus). Food Chemistry, 113: 479–483.

ACC/SCN. 1992. Second report on the world nutrition situation. Global and regional

results. Geneva: ACC/SCN. Vol. 1.

ACSH (American Council on Science and Health), 2003. Irradiated foods 5th edition.

Edited by Paison Loaharanu, Vienna, Austria, http://www.Health Facts and

Fears.com.

Adeil Pietranera, M. S., Narvaiz, P., Horak, C. and Kairiyama, E. 2003. Irradiated ice

creams for immunosuppressed patients. Radiation Physics and Chemistry,

66:357–365.

Agarwal, S.R., Kumta, U.S. and Sreenivasan, A. 1972. Assessment of suitability of

flexible packaging materials for packaging of irradiated foods. Journal of Food

Science and Technology, 9: 166.

Ahmed, A.1998. Development of sensitivity analytical methods for identifying gamma

irradiated dried fruits and nuts, Thesis submitted to the University of the

Punjab, Lahore, for the degree of Doctor of Philosophy in Chemistry.

Akamine, E.K. and Moy, J.H. 1983. Delay in post-harvest ripening and senescence of

fruits. In Preservation of Food by Ionizing Radiation, (E.S. Josephson and M.S.

Peterson, eds.) CRC Press, Boca Raton, FL. 111: 129-158.

Page 2: Sathees Kumar Thesis (Reg No - 9138)shodhganga.inflibnet.ac.in/bitstream/10603/90080/18/18_reference.pdf · stability of anthocyanins and shelf-life of various pomegranate juices,

Akhter1, F., Mahfuza, I., Afifa, K., Kamruzzaman, M.M., Afzal, H., Mozammel, H.,

Roksana, H. 2013. Biochemical composition and effects of radiation on

sensory, biochemical and physiological quality of fresh spinach (Spinacia

oleracea L.). International Journal of Biosciences, 3(5): 25-34.

Akram, K., Jae-Jun A. and Joong-Ho, K. 2012. Identification and characterization of

gamma-irradiated dried Lentinus edodes using ESR, SEM, and FTIR analyses.

Journal of Food Science, 77 (6): 90 - 96.

Aktherl, S., Shahriar, S.M.S., Akter, F., Morshed, S. and Islam, M.N. 2012. Study on

chemical composition of fresh Mymensingh and Barishal Hog-plum (Spondius

mangifera) and developed leather and jelly and sensory Evaluation. Journal of

Environmental Science and Natural Resources, 5(2): 29 – 36.

Alam, K.K. and Abrahem, M. 2010. Effect of irradiation on quality of spices.

International Food Research Journal, 17:825–36.

Alam, M.K., Choudhury, N., Chowdhury, N.A., Youssouf, Q.M. 1992.

Decontamination of spices by gamma radiation. Letter in Applied

Microbiology, 14:199–202.

Al-Bachir, 2014. Effect of gamma ray and electron beam irradiation on the

physicochemical and sensorial properties of chamomile (Matricaria

chamomilla L.). Innovative Romanian Food Biotechnology, 15: 31-39.

Al-Bachir, M. 2010. Effect of gamma irradiation on microbial load, chemical and

sensory properties of sheesh tawoq prepared chilled meal. Acta Alimentaria, 39

(1):81–89.

AL-Bachir, M., Al-Adawi, A., AL- Kaed, A. 2004. Effect of gamma irradiation on

microbiological, chemical and sensory characteristics of licorice root product.

Radiation Physics and Chemistry, 69:333-338.

AL-Bachir, M., Lahham G. 2003. The effect of gamma irradiation on the microbial

load, mineral concentration and sensory characteristics of licorice (Glycyrrhiza

glabra). Journal of the Science of Food and Agriculture, 83: 70-75.

Page 3: Sathees Kumar Thesis (Reg No - 9138)shodhganga.inflibnet.ac.in/bitstream/10603/90080/18/18_reference.pdf · stability of anthocyanins and shelf-life of various pomegranate juices,

Al-Bachir, M., Zeinou R. 2005. The effect of gamma irradiation and grinding on the

microbial load of dried licorice roots (Glycyrrhiza flabra L.), and quality

characteristics of their extract. Acta Alimentaria, 34 (3): 287-294.

Aleid, S.M., Kirk, D., Muhammad, S., Sanghyup, J. and Bradley, M. 2013. Effect of

low-energy X-ray irradiation on physical, chemical, textural and sensory

properties of Dates. International Journal of Food Science and Technology, 48:

1453–1459.

Alighourchi, H., Barzegar, M., Abbasi, S. 2008. Effect of gamma irradiation on the

stability of anthocyanins and shelf-life of various pomegranate juices, Food

Chemistry, 110 (4):1036–1040.

Amakura, Y., Umino, Y., Tsuji, S. and Tonogai, Y. 2000. Influence of jam processing

on the radical scavenging activity and phenolic content in berries. Journal of

Agriculture Food Chemistry, 48:6292–6297.

Amilcar, L.A., Angela, F., Albino, B., Armando, F., Joao, T.M., Luisa, B.M., Begona,

Q. Elsa, R. 2013. Gamma irradiation preservation of chestnut fruits: effects on

color and texture, European Scientific Journal, 3: 239-245.

Amnah, M. Al-Suhaibani, Amal, N. and Al-Kuraieef. 2013. Antioxidant, microbial and

sensory evaluation of fresh mint leaves irradiated with various doses of γ-

Irradiation. Middle East Journal of Applied Sciences, 3(4): 122-128.

Arredondo, M., Nunez, M.T. 2005. Iron and copper metabolism. Molecular Aspects of

Medicine, 26: 313 – 327.

Aruna, K., Dhanalakshmi, R. and Vimala, V. 1998. Development and storage stability

of Cereal-based papaya powder. Journal of Food Science and Technology,

35(3): 250-254.

Page 4: Sathees Kumar Thesis (Reg No - 9138)shodhganga.inflibnet.ac.in/bitstream/10603/90080/18/18_reference.pdf · stability of anthocyanins and shelf-life of various pomegranate juices,

Ayhan, Z., Teom, H.W., Zhang, Q.H. and Min, D.B. 2001. Flavor, color and vitamin C

retention of pulsed electric fields processed orange juice in different packaging

materials. Journal of Agricultural and Food Chemistry, 49(2): 669-674.

Azelmat, K., El Garrouj, D., Mouhib, M., and Sayah, F. 2006. Irradiation of

‘‘Boufeggous’’ dates: Effects on chemical composition during storage.

Postharvest Biology and Technology, 39: 217–222.

Aziz, N.H., Moussa, L.A.A. 2002. Influence of gamma-radiation on mycotoxin-

producing moulds and mycotoxins in fruits. Food Control, 13:281–288.

Aziz, N.H., Souzan, R.M., Azza, A.S. 2006. Effect of gamma-irradiation on the

occurrence of pathogenic microorganisms and nutritive value of four principal

cereal grains. Applied Radiation Isotopes, 64:1555–62.

Bachir, M.A., Adawi, A.M.A., Kaid, A. 2004. Effect of Gamma Irradiation on

microbiological, chemical and sensory characteristics of Licorice root product.

Radiation Physics and Chemistry, 69: 333-338.

Badr, H.M. 2005. Elimination of Escherichia coli 0157:H7 and Listeria

monocytogenes from raw beef sausage by gamma irradiation. Molecular

Nutrition and Food Research, 46(4): 342-349.

Baird-Parkar, A. 1980. Organic acids. In: Microbial Ecology of Foods. Siliker, J.H., ed.

Academic Press, New York, 1: 126–148.

Baka, M., Mercier, J., Corcuff, R., Castaigne, F. and Arul, J. 1999. Photochemical

treatment to improve storability of fresh strawberries. Journal of Food Science,

64:1068–1072.

Baker, R.A., Berry, N., Hui, Y.H., and Barrett, D.M. 2005. Fruit preserves and jams. In

Processing fruits: science and technology (2nd

ed.) Boca Ratón: CRC Press.

pp.113–125.

Page 5: Sathees Kumar Thesis (Reg No - 9138)shodhganga.inflibnet.ac.in/bitstream/10603/90080/18/18_reference.pdf · stability of anthocyanins and shelf-life of various pomegranate juices,

Bamoniri, A., Haghir, E.A., Mazoochi, A., Behpour, M., JookarKashi, F., Batooli, H.

2010. Antioxidant and antimicrobial activity evaluation and essential oil

analysis of Semenovia tragioides Boiss. from Iranian Food Chemistry, 122:

553-558.

Banchorndhevakul, S. 2002. Effect of urea and urea-gamma treatments on cellulose

degradation of Thai rice straw and corn stalk. Radiation Physiology and

Chemistry 64 : 417-422.

Bari, M.L., Nakauma, M., Todoriki, S., Juneja, V. K., Isshiki, K. and Kawamoto, S.

2005. Effectiveness of irradiation treatments in inactivating Listeria

monocytogenes on fresh vegetables at refrigeration temperature. Journal of

Food Protection, 68(2): 318–323.

Bari, M.L., Sabina, Y., Kusunoki, H. and Uemura, T. 2000. Preservation of fish cutlet

(Pangasius pangasius) at ambient temperature by irradiation. Journal of Food

Protection, 63(1):56–62.

Basbayraktar, V., Halkman, H., Yucel, P. and Cetinkaya, N. 2006. Use of irradiation to

improve the safety and quality of minimally processed fruits and vegetables. In

Proceedings of a final research coordination meeting organized by the Joint

FAO/IAEA Programme of Nuclear Techniques in Food and Agriculture on Use

of Irradiation to Ensure Hygienic Quality of Fresh, Pre-Cut Fruits and

Vegetables and Other Minimally Processed Food of Plant Origin, Vienna, pp.

243-270.

Becker, E.M., Nissen, L.R. Skibsted, L.H. 2004. Antioxidant evaluation protocols:

Food quality or health effects. European Food Research and Technology, 219:

561–571.

Belitz, H.D., Grosch, W., Schieberle, P. 2009. Food chemistry. 4th revised and

extended ed. © Springer-Verlag Berlin Heidelberg, le-tex publishing services

oHG, Leipzig.

Page 6: Sathees Kumar Thesis (Reg No - 9138)shodhganga.inflibnet.ac.in/bitstream/10603/90080/18/18_reference.pdf · stability of anthocyanins and shelf-life of various pomegranate juices,

Beltran, D., Selma, M.V., Marin, A., Gil, M.I. 2005. Ozonated water extends the shelf

life of fresh-cut lettuce. Journal of Agricultural and Food Chemistry, 53: 5654-

5663.

Benoit, M.A., D’Aprano, G., Lacroix, M. 2000. Effect of g-irradiation on

phenylalanine ammonia-lyase activity, total phenolic content, and respiration of

mushrooms (Agaricus bisporus). Journal of Agriculture and Food Chemistry,

48: 6312-6316.

Bermejo, J., Pardo, A., Cano, M. 2012. Influence of gamma irradiation on citrus

production and fruit quality, Spanish Journal of Agriculture Research, 10(3):

768–777.

Beuchat, L.R. 1996. Pathogenic microorganisms associated with fresh produce. Journal

of Food Protection, 59:204–216.

Beuchat, L.R. and Pitt, J.I. 1992. Detection and enumeration of heat-resistant molds.

In: Compendium of Methods for the Microbiological Examination of Foods,

Vanderzant C, Splittoesser DF (eds.), American Public Health Assoc.,

Washington, DC, pp. 251–263.

Bhat, R., Kandikere, R., Sridhar, Young, C.C., Arun, A., Bhagwath and Sanjeev, G.

2008. Composition and functional properties of raw and electron beam-

irradiated Mucuna pruriens seeds. International Journal of Food Science and

Technology, 43: 1338–1351.

Bhat, R., Sridhar, K.R. 2008. Nutritional quality evaluation of electron beam-

irradiated lotus (Nelumbo nucifera). Food Chemistry, 107:174-184.

Bibi, N., Khattak, M.K., Badshah, A. and Chaudry, M.A. 2006. Radiation treatment of

minimally processed fruits and vegetables for ensuring hygienic quality. In

Proceedings of a final research coordination meeting organized by the Joint

FAO/IAEA Programme of Nuclear Techniques in Food and Agriculture on Use

of Irradiation to Ensure Hygienic Quality of Fresh, Pre-Cut Fruits and

Page 7: Sathees Kumar Thesis (Reg No - 9138)shodhganga.inflibnet.ac.in/bitstream/10603/90080/18/18_reference.pdf · stability of anthocyanins and shelf-life of various pomegranate juices,

Vegetables and Other Minimally Processed Food of Plant Origin, Vienna, pp.

205-214.

Blank, G., Shamsuzzaman, K. and Sohal, S. 1992. Use of electron beam irradiation for

mold decontamination of cheddar cheese. Journal of Dairy Science, 75: 13–20.

Bondet, V., Brand-Williams, W. and Berset, C. 1997. Kinetics and mechanisms of

antioxidant activity using the DPPH free radical method. Lebensm.-Wiss.

Technology. 30: 609–615.

Bors, W. and Saran, M. 1987. Radical scavenging by flavonoid antioxidant activity.

Free Radical Research Communication, 2:289–294.

Bors, W.,Werner, H., Michel, C. and Saran, M. 1990. Flavonoids as antioxidant

activity: Determination of radical scavenging efficiencies. Methods of

Enzymology, 186: 343–355.

Bors,W. and Saran, M. 1987. Radical scavenging by flavonoid antioxidant activity.

Free Radical Research and Communication, 2:289–294.

Boylston, T.D., Reitmeir, C.A., Moy, J.H., Mosher, G. A. and Taladriz, L. 2002.

Sensory quality and nutrient composition of three Hawaiian fruits treated by X-

irradiation. Journal of Food Quality, 25(5): 419–433.

Brasoveanu, M., Nemtanu, M.R., Minea, R., Grecu, M.N., Mazilu, E. and Radulescu,

R. 2005. Electron beam irradiation for biological decontamination of Spirulina

platensis. Nuclear Instruments and Methods in Physics Research, 240: 87–90.

Breitfellner, F., Solar, S., Sontag, G. 2002. Effect of gamma-irradiation on phenolic

acids in strawberries. Journal of Food Science, 67 (2): 517-521.

Brescia, G. B. 2002. Low energy Electron Irradiation of an Apple. M.Sc. Thesis. Texas

A&M University. College Station.

Page 8: Sathees Kumar Thesis (Reg No - 9138)shodhganga.inflibnet.ac.in/bitstream/10603/90080/18/18_reference.pdf · stability of anthocyanins and shelf-life of various pomegranate juices,

Buchanan, R.L., Edelson, S.G., Snpes, K., Boyd, G. 1998. Inactivation of E. coli

O157:H7 in apple juice by irradiation. Applied Environmental Microbiology,

64: 4533–4535.

Byun, M.W., Kim, D.H., Yook, H.S., Cha, B.S. and Kim, J.O. 2001. Changes in

microbiological and general qualities in gamma irradiated Doenjang (fermented

soybean paste). Food science and biotechnology, 10:7-11.

Calado, T., Armando, V. and Lus, A. 2014. Irradiation for Mold and Mycotoxin

Control: A Review. Comprehensive Reviews in Food Science and Food Safety,

13: 1049-1061.

Carocho, M., Amilcar, L., Antonio, Lillian, B., Albino, B., Luisa, B., M., Iwona, K.,

Isabel, Ferreira, C.F.R. 2012. Comparative effects of gamma and electron beam

irradiation on the antioxidant potential of Portuguese chestnuts (Castanea

sativa Mill.) Food and Chemical Toxicology, 50:3452–3455.

Castell-Perez, E., Moreno, M., Rodriguez, O. and Moreira, R.G. 2004. Electron beam

irradiation treatment of cantaloupes: Effect on product quality. Food Science

and Technology International, 10 (6): 383-390.

Champ, M., Langkilde, A.M., Brouns, F., Kettlitz, B., Collet, Y. and Le, B. 2003.

Advances in dietary fiber characterization. Definition of dietary fiber,

physiological relevance, health benefits and analytical aspects. Nutrition

Research Reviews, 16:71–82.

Chervin, C., Boisseau. P. 1994. Quality maintenance of ‘‘ready-to-eat’’ shredded

carrots by gamma irradiation. Journal of Food Science, 59:359–361.

Chetan, A.N., Suguna, K., Narasimhamurthy, K., Rastogi, N.K. 2007. Effect of gamma

irradiation on histological and textural properties of carrot, potato and beetroot.

Journal of Food Engineering, 79 (3): 765–770.

Chuanyao, W., Mengyue, J., Meizu, C., Xiuye, M., Shufen, Z., Shucheng, L. 1993. A

study of the physiological and the nutritional qualities of irradiated apples and

Page 9: Sathees Kumar Thesis (Reg No - 9138)shodhganga.inflibnet.ac.in/bitstream/10603/90080/18/18_reference.pdf · stability of anthocyanins and shelf-life of various pomegranate juices,

the effect of irradiation on apples stored at room temperature. Radiation Physics

and Chemistry, 42 (1-3): 374-350.

Chung, H.J., Lee, N.Y., Jo, C., Shin, D.H. and By, M.W. 2007. Use of gamma

irradiation for inactivation of pathogens inoculated into Kimbab, steamed rice

rolled by dried laver. Food Control, 18: 108–112.

Codex, 2009. Codex standard (296) for jams, jellies and marmalades. Available online:

www.codexalimentarius.org/input/download/standards/.../CXS_296e.pdf.

Cook, N.C., Samman, S. 1996. Flavonoids- Chemistry, metabolism, cardioprotective

effects, and dietary sources. Nutritional Biochemistry, 7: 66-76.

Costa, L., Vicente, A.R., Civello, P.M., Chaves, A.R. and Mart_ınez, G.A. 2006. UV-C

treatment delays postharvest senescence in broccoli florets. Postharvest Biology

and Technology, 39: 204–210.

Costell, E., Carbonell, E. and Duran, L. 1993. Rheological indexes of fruit content in

jams – effect of formulation on flow plasticity of sheared strawberry and peach

jams. Journal of Texture Studies 24:375–390.

Cozzo-Siqueira, A., Oetterer, M. and Gallo, C.R. 2003. Effects of irradiation and

refrigeration on the nutrients and shelf-life of tilapia (Oreochromis niloticus).

Journal of Aquatic Food Product Technology, 12(1): 85–101.

Dario, A.C. and Salgado, J.M. 1994. Effect of thermal treatments on the chemical and

biological value of irradiated and non-irradiated cowpea bean (Vigna

unguiculata L. Walp.) flours. Plant Foods for Human Nutrition, 46:181–186.

Davey, M.W., Van Montagu, M., Inzé, D., Sanmartin, M., Kanellis, A., Smirnoff, N.,

Benzie, I.J.J., Strain, J.J., Favell, D. and Fletcher, J. 2000. Plant L-ascorbic

acid: chemistry, function, metabolism, bioavailability and effects of processing.

Journal of the Science of Food and Agriculture, 80(7): 825-860.

Page 10: Sathees Kumar Thesis (Reg No - 9138)shodhganga.inflibnet.ac.in/bitstream/10603/90080/18/18_reference.pdf · stability of anthocyanins and shelf-life of various pomegranate juices,

Deutsch, J.C. 2000. Dehydroascorbic acid. Journal of Chromatography A, 881:299-

307.

Dhokane,V.S., Hajare, S., Shashidhar, R., Sharma, A., Bandekar, J.R. 2006. Radiation

processing to ensure safety of minimally processed carrot (Daucus carota) and

cucumber (Cucumis sativus): Optimization of dose for the elimination of

Salmonella Typhimurium and Listeria monocytogenes. Journal of Food

Protection, 69(2):444-448.

Dickson, J.S. 2001. Radiation inactivation of microorganisms, in Food Irradiation

Principals and Applications, Molins, R. A (ed), Wiley-Interscience, New York.

pp 23-32.

Diehl, J.F. 1977. Experiences with irradiation of potatoes and onions. Lebensmittel

Wissenschaft and Technologies, 10(3):178–181.

Diehl, J.F. 1995. Safety of Irradiated Foods. London, UK: Marcel Dekker Inc.

Diehl, J.F. 2002. Food irradiation – Past, present and future. Radiation Physics and

Chemistry, 63: 211.

Dimeglio, L.A., White, K.E., Econs, M.J. 2000. Disorders of phosphate metabolism.

Endocrinology and Metabolism Clinics of North America, 29: 591 – 609.

Din, Z.U., Shah, H.U., Ihsanullah, Z.A. and Khan, S.A. 2011. Estimation of physico-

chemical and microbiological levels during storage of irradiated fresh date

sample. International Journal of Science and Nature, 2: 16–21.

Dionisio, A.P., Domarco, R.E., Walder, J.M.M. 2004. Efeitos da radição gama do

Cobalto-60 em maçãs (Malus domestica). Paper presented at 10th

Encontro

Científico dos Pós-Graduandos no CENA/USP, Piracicaba, São Paulo, Brazil.

Page 11: Sathees Kumar Thesis (Reg No - 9138)shodhganga.inflibnet.ac.in/bitstream/10603/90080/18/18_reference.pdf · stability of anthocyanins and shelf-life of various pomegranate juices,

Dionísio, A.P., Gomes, R.T. and Oetterer, M. 2009. Ionizing radiation effects on food

vitamins - A Review. Brazilian Archives Biology and Technology, 52 (5):

1267-1278.

Doesburg, J.J. 1965. Pectin substances in fresh and preserved fruits and vegetables.

Wageningen. The Netherlands. Instrumental Research on Storage and

Proceedings of Horticulture Produces, I.B.V.T. – Communication Nr. 25.

Dosumu, O., Oluwaniyi, O., Awolola, G.V., Okunola, M.O. 2009. Stability studies and

mineral concentration of some Nigerian packed fruit juices, concentrate and

local beverages. African Journal of Food Science, 3(3):082-085.

Dubery, I.A. 1992. Elicitation of enhanced phenylpropanoid metabolism in citrus

flavedo by gamma-irradiation. Phytochemistry, 31 (8): 2659-2662.

Eaton, W.C., Meehan, C., and Turner, N. 1970. Some physical effects of postharvest

gamma radiation on the fruit of sweet cherry, blueberry, and cranberry.

Canadian Institute of Food Science and Technology Journal, 3(4): 152-156.

Eberhardt, M., Lee, C.Y. and Liu, R.H. 2000. Antioxidant activity of fresh apples.

Nature 405:903–904.

EFSA, 2011. European Food Safety Authority (EFSA) Panel on Food Contact

Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific

Opinion on the Chemical Safety of Food Irradiation. EFSA Journal. 9(4): 1930

-2107.

Ehab, S. and Zeiad M. 2014. Extending the shelf-life of Pear fruits by using gamma

irradiation. Arabian Journal of Nuclear Science and Applications, 47(1): 231-

238.

Ehlermann, D. 1972. The possible identification of an irradiation treatment of fish by

means of electrical (ac) resistance measurement. Journal of Food Science, 37:

501.

Page 12: Sathees Kumar Thesis (Reg No - 9138)shodhganga.inflibnet.ac.in/bitstream/10603/90080/18/18_reference.pdf · stability of anthocyanins and shelf-life of various pomegranate juices,

Eichholz, I. 2011. UV-B-induced changes of volatile metabolites and phenolic

compounds in blueberries (Vaccinium corymbosum L.). Food Chemistry, 126:

60-64.

Ellis-Christensen, T., Wise, G. 2009. What is benzoate, Last Modified: 28 July.

http://www.wisegeek.com/what-is-sodium-benzoate.html

El-Samahy, S.K., Youssef, B.M., Aaskar, A.A. Swailam, H.M.M. 2000.

Microbiological and chemical properties of irradiated mango. Journal of Food

Safety, 20: 139–156.

El-Sohaimy S.A. and Hafez, E.E. 2010. Biochemical and nutritional characterizations

of Date Palm fruits (Phoenix dactylifera L.). Journal of Applied Sciences

Research, 6(8): 1060-1067.

Enujiugha V.N. Olotu, I.O. and Malomo, S.A. 2012. The effect of γ-irradiation and

cooking on the physicochemical properties of African Oil Bean seed

(Pentaclethra macrophylla benth) and its oil extract. Journal of Food Research,

1: 2.

Erkan, M., Wang, S.Y. and Wang, C.Y. 2008. Effect of UV treatment on antioxidant

capacity, antioxidant enzyme activity and decay in strawberry fruit. Postharvest

Biology and Technology, 48: 163–171.

Esteve, M.J., Frigola, A., Rodrigo, C. and Rodrigo, D. 2005. Effect of storage period

under variable conditions on the chemical and physical composition and colour

of Spanish refrigerated orange juices. Food and Chemical Toxicology, 43:

1413-1422.

Falco, A.S., Larrauri, J.A., Borroto, B., Sevillano, E. and Nunez. M. 1993. Use of

combined methods for preserving a concentrated jam obtained from strawberry

wastes. Alimentaria, 30 (242): 69-71.

Page 13: Sathees Kumar Thesis (Reg No - 9138)shodhganga.inflibnet.ac.in/bitstream/10603/90080/18/18_reference.pdf · stability of anthocyanins and shelf-life of various pomegranate juices,

Fan, X. and Sokorai, K.J.B. 2002. Sensorial and chemical quality of gamma irradiated

fresh-cut iceberg lettuce in modified atmosphere packages. Journal of Food

Protection. 65:1760–1765.

Fan, X., Niemira, B. A., Rajkowski, K.T., Phillips, J. and Sommers, C. H. 2004.

Sensory evaluation of irradiated ground beef patties for the National School

Lunch Program. Journal of Food Science, 69(9): 384–387.

Fan, X. 2005. Antioxidant capacity of fresh-cut vegetables exposed to ionizing

radiation. Journal of Science and Food Agriculture, 85: 995-1000.

Fan, X. and Sokorai, K.J.B. 2008. Effect of ionizing radiation on furan formation in

fresh-cut fruits and vegetables. Journal of Food Science, 73(2): 79–83.

Fan, X., Niemira, B.A. and Prakash, A. 2008. Irradiation of fresh and fresh-cut fruits

and vegetables. Food Technology, 3: 36–43.

Fan, X., Niemira, B.A. and Sokorai, K.J.B. 2003. Sensorial nutritional and

microbiological quality of fresh cilantro leaves as influenced by ionizing

radiation and storage. Food Research International, 36(7): 713-719.

FAO/IAEA, 2001. Food and Agriculture Organization and International Atomic

Energy Agency Co-ordinated Research Programme on Use of irradiation to

ensure hygienic quality of fresh, pre-cut fruits and vegetables and other

minimally processed food of plant origin. Report of First FAO/IAEA Research

Co-ordination Meeting, 5–9 November, Rio de Janeiro, Brasil. Vienna,

International Atomic Energy Agency. D6-RC-844; 319-D6-10-22.

Farag, D.A., Aziz, N.H., Attia, E.S.A. 1995. Effect of irradiation on the

microbiological status and flavouring materials of selected spices. Zeitschrift

fur Lebensmittel – Untersuchung und Forschung Journal, 201:283–288.

Farkas, J. 1990. Combination of irradiation with mild heat treatment. Food Control,

1:223-229.

Page 14: Sathees Kumar Thesis (Reg No - 9138)shodhganga.inflibnet.ac.in/bitstream/10603/90080/18/18_reference.pdf · stability of anthocyanins and shelf-life of various pomegranate juices,

Farkas, J. 2006. Irradiation for better foods. Trends Food Science and Technology,

17:148–52.

Farkas, J., Saray, T., Mohacsi-Farkas, C., Horti, K., Andrassy, E. 1997. Effect of low

dose gamma radiation on shelf-life and microbiological safety of precut/

prepared vegetables. Advances in Food Sciences, 19 (3/4): 111–119.

Fellows, P.J. 2000. In Food processing technology: Principles and practice (2nd ed.).

Boca Raton, FL: CRC Press. pp196–197.

Fenglin, H., Ruili, L., Bao, H., and Liang, M. 2004. Free radical scavenging activity of

extracts prepared from fresh leaves of selected Chinese medicinal plants.

Fitoterapia, 75: 14–23.

Fennema, O. 1985. Food Processing and Nutrition: An Overview, Proceedings of the

XIII International Congress of Nutrition, Taylor and Jenkins, 762.

Fennema, O.R. 1996. Food chemistry. New York: Marcel Dekker, Inc.

Fernandes, A., Barreira, J.C.M., Antonio, A.L., Bento, A., Botelho, M.L., Ferreira,

I.C.F.R. 2011a. Assessing the effects of gamma irradiation and storage time in

energetic value and in major individual nutrients of chestnuts. Food Chemistry

Toxicology, 49: 2429–2432.

Fernandes, A., Antonio, A.L., Barros, L., Barreira, J.C.M., Bento, A., Botelho, M.L.,

Ferreira, I.C.F.R. 2011b. Low dose γ-irradiation as a suitable solution for

chestnut (Castanea sativa Miller.) conservation: Effects on sugars, fatty acids

and tocopherols. Journal of Agriculture Food Chemistry, 59: 10028–10033.

Fernando, R.L. and Luis, C.Z. 2007. Electron-beam ionizing radiation stress effects on

mango fruit (Mangifera indica L.) Antioxidant constituents before and during

postharvest storage, 1-8.

Page 15: Sathees Kumar Thesis (Reg No - 9138)shodhganga.inflibnet.ac.in/bitstream/10603/90080/18/18_reference.pdf · stability of anthocyanins and shelf-life of various pomegranate juices,

Ferreira, I.M.P., Pestana, V.L.O., Alves, N., Mota, M.R., Reu, F.J.M. and Cunha, S.

2004. Quince jam quality: Microbiological, physicochemical and sensory

evaluation. Food Chemistry, 15: 291-295.

Follett, P.A and Sanxter, S.S. 2002. Longan quality after hot-water immersion and X-

ray irradiation quarantine treatments. Horticulture Science, 37: 571-574.

FPO, 1955. Guidelines for processing of fruits and vegetables, Fruit Products Order.

Ministry of Food Processing Industries, Government of India, New Delhi.

Fraaije, B.A., Bosveld, M., Vandenbulk, R.W., Rombouts, F.M. 1997. Analysis of

conductance responses during depolymerization of pectate by soft rot Erwinia

spp. and other pectinolytic bacteria isolated from potato tubers. Applied

Microbiology, 83: 17–24.

Frakas, 1998. Irradiation of dry food ingredients. CRC press. Boca Raton, Florida,

USA. 57.

Frey, J.A. 2005. The effects of sugar, pectin on gel strength in a naturally low and high

pectin fruit varieties. Lafayette, Purdue University: Dietetics, Nutrition Fitness

and Health Double Major. p.24.

Gagnon, M., Lacroix, M., Pringsulaka, V., Latreille, B., Jobin, M., Nouchpramool, K.,

Prachasitthisak, Y., Charoen, S., Adulyatham, P., Lettre, J. and Grad, B. 1993.

Effect of gamma irradiation combined with hot water dip and transportation

from Thailand to Canada on biochemical and physical characteristics of Thai

man- goes (Nahng Glahng Wahn variety). Radiation Physics and Chemistry,

42:283-287.

Galan, I. Garcia, M.L. and Selgas, M.D. 2010. Effects of irradiation on hamburgers

enriched with folic acid. Meat Science, 84: 437-443.

Gautam, S., Sharma, A. and Thomas, P. 2009. Improved bacterial turbidometric

method for detection of irradiated spices. Journal of Agricultural and Food

Chemistry, 46: 5110–5112.

Page 16: Sathees Kumar Thesis (Reg No - 9138)shodhganga.inflibnet.ac.in/bitstream/10603/90080/18/18_reference.pdf · stability of anthocyanins and shelf-life of various pomegranate juices,

Gey, K.F., Puska, P., Jordan, P., Moser, U.K. 1991. Total antioxidant capacity of plant

foods. Inverse correlation between plasma vitamin E and mortality from

ischemic heart disease in cross-cultural epidemiology. American Journal of

Clinical. Nutrition. 53: 326S-334S.

Giroux, M., Ouattara, B., Yefsah, R., Smoragiewicz, W., Saucier, L. and Lacroix, M.

2001. Combined effect of ascorbic acid and gamma irradiation on microbial

and sensorial characteristics of beef patties during refrigerated storage. Journal

of Agricultural and Food Chemistry, 49(2): 919–925.

Goldman, R.L. and Koduru, S. 2000. Chemicals in the environment and developmental

toxicity to children: A public health and policy perspective. Environmental

Health Perspects, 108:443–448.

Gomes C., Moreira, R.G., Castell-Perez, M.E., Kim, J., Da-Silva, P. and Castillo A.

2008. E-Beam Irradiation of bagged, ready-to-eat spinach leaves (Spinacea

oleracea): An Engineering Approach. Journal of Food Science, 73(2): E95-

E102.

Gomes, C. 2008. Electron-beam irradiation of fresh broccoli heads (Brassica oleracea

L. italica)”. LWT-Food Science and Technology, 41 (10): 1828-1833.

Gorghiu, L.M., Jipa, S., Zaharescu, T., Setnescu, R., Mihalcea, I. 2004. The effect of

metals on thermal degradation of polyethylenes. Polymer Degradation Stability,

84:7-11.

Graham, W.D. and Stevenson, M.H. 1997. Effect of irradiation on vitamin C content of

strawberries and potatoes in combination with storage and with further cooking

in potatoes. Journal of Science and food Agriculture, 75: 371-377.

Graikowski, J.T., Kazanas, N., Watz, J., Ducharme, S., Emerson, J. A. and Seagran, H.

L. 1968. Irradiation preservation of freshwater fish. Report to the U.S. Atomic

Energy Commission on Contract No. AT (49-11)-2954. Ann Arbor, MI: Bureau

of Commercial Fisheries’ Technology Laboratory.

Page 17: Sathees Kumar Thesis (Reg No - 9138)shodhganga.inflibnet.ac.in/bitstream/10603/90080/18/18_reference.pdf · stability of anthocyanins and shelf-life of various pomegranate juices,

Guimaraes, I.C., Evandro, G.T., Menezes, Priscilla, Silva de, A., Ariel, R., BORGES,

P. R.S., Batista, L.R., Cirilo, M.A., Lima, Oliveira, L.C. 2013.

Physicochemical and microbiological quality of raspberries (Rubus idaeus)

treated with different doses of gamma irradiation. Food Science and

Technology, 33(2):316-322.

Guma, A. and Revetti, L.M. 1970. Effect of gamma irradiation on varieties of Allium

cepa cultivated in Venezuela. Agronomia Tropical, 20:109–115.

Gunes, G., Hotchkiss, J.H., Watkins, C.B. 2001. Effects of gamma irradiation on the

texture of minimally processed apple slices. Journal of Food Science, 66 (1):

63–67.

Guo, C., Yang, J., Wei, J., Li, Y., Xu, J. and Jiang, Y. 2003. Antioxidant activities of

peel, pulp and seed fractions of common fruits as determined by FRAP assay.

Nutrition Research, 23: 1719-1726.

Habiba, R.A. and Mehaia, M.A. 2008. Improving carrot jam characteristics and its

nutritional value by using date paste instead of sugar. Journal of Agricultural

and Veterinary Sciences, 1(1): 13-18.

Haffner, K., Finstad Bye, M. B., Rosenfeld, H.J. and Skrede, G. 2003. Color of

raspberry jam as influenced by cultivar, temperature and light during storage.

Proc. XXVI IHC–Issues and advances. In Postharvest Horticulture, Acta

Horticulture. 628: 829-834.

Harborne, J.B. and Williams, C.A. 2000. Advances in flavonoids research.

Phytochemistry, 55: 481-504.

Harvey, W.W. 1917. Foods and Their Adulteration: Origin, Manufacture and

Composition of Food Products: Infants and Invalids Foods; Detection of

Common Adulterations, Philadelphia: P. Blakiston’s Son & Co.

Hassan, A.B., Osman, G.A.M., Rushdi, M.A.H., Eltayeb, M.M., Diab, E.E. 2009.

Effect of gamma irradiation on the nutritional quality Maize cultivars (Zea

Page 18: Sathees Kumar Thesis (Reg No - 9138)shodhganga.inflibnet.ac.in/bitstream/10603/90080/18/18_reference.pdf · stability of anthocyanins and shelf-life of various pomegranate juices,

mays) and Sorghum (Sorghum bicolor) grains. Pakistan Journal of Nutrition,

8(2): 167-171.

Hassimotto, N.M., Genovese, M.I., Lajolo, F.M. 2005. Dietary fruits, vegetables, and

commercial frozen fruit pulps. Journal of. Agricultural and Food Chemistry,

53(8): 2928-2935.

Hayashi, T. and Kawashima, K. 1983. Impedance measurement of irradiated potatoes.

Journal of Food Science and Technology, 30: 51-54.

Heath, J.L., Owens, S.L., Tesch, S. and Hannah, K.W. 1990. Effect of high-energy

electron irradiation of chicken meat on thiobarbituric acid values, shear values,

odor and cooked yield. Poultry Science, 69(2): 313–319.

Heim, K.E., Tagliaferro, A.R., Bobilya, D.J. 2002. Flavonoid antioxidants: Chemistry,

metabolism and structure-activity relationships. Journal of Nutritional

Biochemistry, 25(13): 572-584.

Horak, C.I., Adeil P.M., Malvicini, M., Narvaiz, P., Gonzalez, M. and Kairiyama, E.

2006. Improvement of hygienic quality of fresh, pre-cut, ready-to-eat

vegetables using gamma irradiation. In Use of irradiation to ensure the hygienic

quality of fresh, pre-cut fruits and vegetables and other minimally processed

food of plant origin. Proceedings of a final research coordination meeting

organized by the Joint FAO/IAEA Programme of Nuclear Techniques in Food

and Agriculture and held in Islamabad, Pakistan, 22–30 July 2005 (pp. 23–40).

Vienna: International Atomic Energy Agency.

Hsu, K.C., Tan, F.J. and Chi, H.Y. 2008. Evaluation of microbial inactivation and

physiochemical properties of pressurized tomato juice during refrigeration

storage. Food Science and Technology, 41: 367–375.

Hui, Y.H. 2006. Handbook of Fruits and Fruit Processing. 1st ed. Blackwell

Publishing, State Avenue, Ames, Iowa 50014, USA.

Page 19: Sathees Kumar Thesis (Reg No - 9138)shodhganga.inflibnet.ac.in/bitstream/10603/90080/18/18_reference.pdf · stability of anthocyanins and shelf-life of various pomegranate juices,

Huo, J.X., Cai-Yan, B., Lin-Hai, Guo, and Zheng, Z. 2013. Effect of electron beam

irradiation on the shelf life of mozzarella cheese. International Journal of Dairy

Technology, 66(3): 352-358.

Hussain, P.R. 2011. Gamma irradiation of sun-dried apricots (Prunus armeniaca L.)

for quality maintenance and quarantine purposes. Radiation Physics and

Chemistry, 80: 817-827.

Ibarra, S.L.S., Alvarado-Casillas, S., Rodriguez-Garcia, M.O. Martinez- Gonzales,

N.E. and Castillo, A. 2004. Internalization of bacterial pathogens in tomatoes

and their control by selected chemicals. Journal of Food Protection, 67:1353-

1358.

ICGFI (International Consultative Group of Food Irradiation), 1999. Facts about food

irradiation. Vienna: ICGFI.

Iftikhar, S., Yasser, D., Imtiaz, H., Ihsan, M.Q. and Alam. Z. 2007. Physicochemical

analysis of apple and pear mixed fruit jam prepared from varieties grown in

azad Jammu and Kashmir. International Journal of Food Safety, (9): 22-24.

Ignarro, L.J., Balestrieri, M.L., Napoli, C. 2007. Nutrition, physical activity, and

cardiovascular disease: An update. Cardiovascular Research, 73:326 – 340.

Innocenzo, M. and Lajolo, F.M. 2001. Effect of gamma irradiation on softening

changes and enzyme activities during ripening of papaya fruit. Journal of Food

Biochemistry, 25(55): 425–438.

Iqbal, Q., Amjad, M., Asi, M.R., Arino, A. 2012. Mold and aflatoxin reduction by

gamma radiation of packed hot peppers and their evolution during storage.

Journal of Food Protection, 75:1528–1531.

Iqbal, S.Z., Bhatti, I.A., Asi, M.R., Zuber, M., Shahid, M., Parveen, I. 2013. Effect of γ

-irradiation on fungal load and aflatoxins reduction in red chillies. Radiation

Physics and Chemistry, 82:80–84.

Page 20: Sathees Kumar Thesis (Reg No - 9138)shodhganga.inflibnet.ac.in/bitstream/10603/90080/18/18_reference.pdf · stability of anthocyanins and shelf-life of various pomegranate juices,

Jakabi, M. Gelli, D.S., Torree, J.C.M.D., Rodas, M.A.B., Franco, B.D.G., Destro, M.T.

2003. Inactivation by ionizing radiation of Salmonella enteritidis salmonella

infants and Vibrio parahamelyticus in oysters. Journal of Food Protection, 66

(6): 1025-1029.

Jalil, A.M.M. and Ismail, A. 2008. Polyphenols in cocoa and cocoa products: is there a

link between antioxidant properties and health. Molecules, 13: 2190-2219.

Jayaprakasha, G.K., Girennavar, B., Patil, B.S. 2008. Radical scavenging activities of

Rio Red grapefruits and Sour orange fruit extracts in different in vitro model

systems. Bioresource Technology, 99(10): 4484-4494.

Jerome, F.A., Millett, M.A. and Lawton, E. 1952. Effect of high energy cathode rays

on cellulose. Industrial and Engineering Chemistry, 44: 2848-2852.

Jipa, S., Zaharescu, T., Gorghiu, L.M., Dumitrescu, C., Setnescu, R. 2004. Kinetic

aspects concerning the thermal oxidation of LDPE stabilized with vitamins.

Revista De Chimie (Bucuresti) 55: 514-518.

Joel, N., Dehinde, A. and Umaru, Z. 2013. Comparative evaluation of the nutritional

and sensory quality of different brands of orange-juice in Nigerian market.

African Journal of Food Science, 7(12): 479-484.

John, E.M. 2003. Ionizing Radiations Sources, Biological Effects Emission and

Exposures. 83: 1766.

Joint FAO/IAEA, 1999. A series of Fact Sheets from the International Consultative

Group on Food Irradiation, Food and Environmental Protection Section, Joint

FAO/IAEA Division of Nuclear Techniques in Food and Agriculture,

International Atomic Energy Agency, 1999 International Consultative Group on

Food Irradiation.

Page 21: Sathees Kumar Thesis (Reg No - 9138)shodhganga.inflibnet.ac.in/bitstream/10603/90080/18/18_reference.pdf · stability of anthocyanins and shelf-life of various pomegranate juices,

Josephson, E.S., Thomas, M. H. and Calhoun, W.K. 1978. Nutritional aspects of food

irradiation; an overview. Journal of Food Processing and Preservation, 2: 299-

313.

Jung, P.M., Park, J.S., Park, J.G., Park, J.N., Han, I.J., Song, B.S., Choi, J., Kim, J.H.,

Byun, M.W., Baek, M., Chung, Y. J. and Lee, J.W. 2009. Radiation sensitivity

of poliovirus, a model for norovirus, inoculated in Oyster (Crassostrea gigas)

and culture broth under different conditions. Radiation Physics and Chemistry,

78: 597–599.

Juven, B.J., Lindner, P., Weisslowicz, H. 1985. Pectin degradation in plantmaterial by

Leuconostoc mesenteroides. Journal of Applied Bacteriology, 58: 533–538.

Kader, A.A. 1986. Potential applications of ionizing radiation in postharvest handling

of fresh fruits and vegetables. Food Technology, 40:117–121.

Kahkonen, M.P., Hopia, A.I., Vuorela, H.J., Raucha, J.P., Pihlaja, K., Kujala, T.S.,

Heinonen, M.1999. Antioxidant activity of plant extracts containing phenolic

compounds. Journal of Agriculture and Food Chemistry, 47: 3954-3962.

Kalt, W., Forney, C.H.F., Martin, A., Prior, R.L.1999. Antioxidant capacity, vitamin C,

phenolics and anthocyanins after fresh storage of small fruit. Journal of

Agriculture and Food Chemistry, 47: 4638-4644.

Kanatt, S. R., Chander, R., Radhakrishna, P. and Sharma, A. 2005. Potato peel extracts

as natural antioxidant for retarding lipid peroxidation in radiation processed

lamb meat. Journal of Agriculture and Food Chemistry, 53(5): 1499–1504.

Kaur, C. and Kapoor, H.C. 2001. Antioxidants in fruits and vegetables-the millenium’s

health. International Journal of Food Service and Technology, 36: 703-725.

Kedage, V.V., Tilak, J.C., Dixit, G.B., Devasagayam, T.P.A. and Mhatre, M.A. 2007.

Study of antioxidant properties of some varieties of grapes (Vitis vinifera L.).

Critical Review of Food Science and Nutrition, 47: 175-185.

Page 22: Sathees Kumar Thesis (Reg No - 9138)shodhganga.inflibnet.ac.in/bitstream/10603/90080/18/18_reference.pdf · stability of anthocyanins and shelf-life of various pomegranate juices,

Khan, I., Sattar, A., Ali, M. and Muhammed, A. 1974. Some physiological and

biochemical changes in irradiated mangoes. Lebensm. Wiss. U- Technology. 7:

25-28.

Kilcast, D. 1994. Effect of irradiation on vitamins. Food Chemistry, 49: 157–164.

Kim, D., Song, H., Lim, S., Jo, M., Song, D. and Jo, C. 2012. Shelf-life extension of

preservative-free hydrated feed using gamma pasteurization and its effect on

growth performance of eel. Radiation Physics and Chemistry, 81:1095–1097.

Kim, J.K., Srinivasan, P., Kim, J.H., Choi, J., Park, H.J., Byun, M.W., Lee, J.W. 2008.

Structural and antioxidant properties of gamma irradiated hyaluronic acid. Food

Chemistry, 109:763-770.

Kim, K.H., Kwon, J.S., Lee, J.O., Lee, B.C., Park, S.H. and Yook, H.S. 2007.

Physicochemical changes of electron beam-irradiated Korean kiwifruits at low

dose levels. Journal of the Korean Society of Food Science and Nutrition,

36(5): 603–608.

Kinderlerer, J.L. and Hatton, P. 1990. Fungal metabolites of sorbic acid. Food

Additional Contamination, 7(5): 657:69.

Kiselova, Y., Ivanova, D., Chervenkov, T., Gerova, D., Galunska, B. and Yankova, T.

2006. Correlation between the in vitro antioxidant activity and polyphenol

content of aqueous extracts from Bulgarian herbs. Phytotheraputic Research,

20(11): 961- 965.

Klimczak, I., Malecka, M., Szlachta, M. and Gliszczynska, S.A. 2007. Effect of storage

on the content of polyphenols, vitamin C and the antioxidant activity of orange

juices. Journal of Food Composition and Analysis, 20: 313-322.

Konteles, S., Sinanoglou, V.J., Batrinou, A., and Sflomos, K. 2009. Effects of g-

irradiation on Listeria monocytogenes population, colour, texture and sensory

properties of feta cheese during cold storage. Food Microbiology, 26: 157–165.

Page 23: Sathees Kumar Thesis (Reg No - 9138)shodhganga.inflibnet.ac.in/bitstream/10603/90080/18/18_reference.pdf · stability of anthocyanins and shelf-life of various pomegranate juices,

Kopjar, M., Pilizota, V., Nedic Tiban, N., Subaric, D., Babic, J., Ackar, D., Sajdl, M.,

2009. Strawberry jams: influence of different pectins on colour and textural

properties. Czech Journal of Food Science, 27: 20–28.

Kottapalli, B., Wolf-Hall, C.E., Schwarz, P., Schwarz, J., Gillespie, J. 2003. Evaluation

of hot water and electron beam irradiation for reducing Fusarium infection in

malting barley. Journal of Food Protection, 66:1241–1246.

Kovacs, E. and Kereszetes, A. 2002. Effect of gamma and UV-B/C radiation on plant

cells, Micron, 33: 199-210.

Kramer, A. and Twigg, B.A. 1970. Quality control for the food industry. New York:

Van Nostrand Reinhold Co.

Kumar, S., Gautam, S., Pwar, S., Sharma, A. 2010. Microbial decontamination of

medicinally important herbals using gamma radiation and their biochemical

characterization. Food Chemistry, 119:328-335.

Kunstadt, P. 2001. Economic and technical considerations in food irradiation. In R.

Molins (ed.) Food Irradiation: Principles and Applications. New York,

NY:Wiley-Interscience. pp. 415-442.

Kvikliene, N., D. Kviklys and Viskelis, P. 2006. Change in fruit quality during

ripening and storage in the apple cultivar (Auksis). Journal of Fruit Ornamental

and Plant Research, 14: 195–202.

La Vecchia, C., Altieri, A., Tavani, A. 2001. Vegetables, fruit, antioxidants and cancer:

a review of Italian studies. European Journal of Nutrition, 40 : 261-267.

Lacroix, M., Bernard, L., Jobin, M., Milot, S. and Gagnon, M. 1992. Effect of

irradiation on the biochemical and organoleptical changes during the ripening

of papaya and mango fruits. Radiation Physics and Chemistry, 35 (1-3): 296–

300.

Page 24: Sathees Kumar Thesis (Reg No - 9138)shodhganga.inflibnet.ac.in/bitstream/10603/90080/18/18_reference.pdf · stability of anthocyanins and shelf-life of various pomegranate juices,

Ladaniya, M.S., Singh, S. and Wadhawan, A.K. 2003. Response of ‘Nagpur’ mandarin,

‘Mosambi’ sweet orange and ‘Kagzi’ acid lime to gamma radiation. Radiation

Physics and Chemistry, 67: 665-675.

Lado, B.H. and Yousef, A.E. 2002. Alternative food-preservation technologies:

efficacy and mechanisms. Microbial Infection, 4:433–440.

Lamikanra, O.P. 2002. In Lamikanra. O eds, Fresh-cut fruits and vegetables. Science

technology and market Boca Raton.FL:CRC Press.

Lee, J.W., Kim, J.K., Srinivasan, P., Choi, J., Kim, J.H., Han, S. B., Kim, D. J., Byun,

M. W. 2009. Effect of gamma irradiation on microbial analysis, antioxidant

activity, sugar content and color of ready-to-use tamarind juice during storage.

Food Science and Technology, 42:101–105.

Lee, S.K. and Kader, A.A. 2000. Preharvest and postharvest factors influencing

vitamin C content of horticultural crops. Postharvest Biology and Technology,

20: 207-220.

Lee, Y. and Song, K.B 2002. Effect of gamma irradiation on the molecular properties

of Myoglobin. Journal of Biochemistry and Molecular Biology, 35 (6): 590-

594.

Legnani, P.P., Leoni, E., Righi, F., Zarabini, L.A. 2001. Effect of microwave heating

and gamma irradiation on microbiological quality of spices and herbs. Italian

Journal of Food Science, 13:337–345.

Liao, C.H., Sullivan, J., Grady, J., Wong, L.J.C. 1997. Biochemical characterization of

pectic lyases produced by fluorescent pseudomonads associated with spoilage

of fresh fruits and vegetables. Journal of Applied Microbiology, 83: 10–16.

Lim, Y.H., Hamdy, M.K. and Toledo, R.T. 2003. Combined effects of ionizing

irradiation and different environment on Clostridium botulinum type E spores,

International Journal of Food Microbiology, 3: 251-263.

Page 25: Sathees Kumar Thesis (Reg No - 9138)shodhganga.inflibnet.ac.in/bitstream/10603/90080/18/18_reference.pdf · stability of anthocyanins and shelf-life of various pomegranate juices,

Lin, P.H., Aickin, M., Champagne, C., Craddick, S., Sacks, F.M., McCarron, P., Most-

Windhauser, M.M., Rukenbrod, F., Haworth, L. 2003. Food group sources of

nutrients in the dietary patterns of the DASH-Sodium trial. Journal of the

American Diabetic Association, 103: 488 – 496 .

Lir, S., Manson, J.E., Lee, I.M. 2000. Fruit and vegetable intake and risk of cardio

vascular disease. American Journal of Clinical Nutrition, 72: 922–930.

Liu, X., Qiu, Z., Wang, L., Chen, Y. 2011. Quality evaluation of Panax notoginseng

extract dried by different drying methods. Food and Bioproducts Processing,

89: 10-14.

Lopez-Rubira, V., Conesa, A., Allende, A. and Artes, F. 2005. Shelf life and overall

quality of minimally processed pomegranate arils modified atmosphere

packaged and treated with UV-C. Postharvest Biology and Technology, 37:

174–185.

Lowry, O.H., Rosenbrough, N.J., Fara, A.L. and Randall, D.J. 1951. Protein

measurement with the folin phenol ragent. Journal of Biochemistry, 193: 265-

275.

Lu, J.Y., Lukombo, S.M., Stevens, C., Khan, V.A., Wilson, C.L., Pusey, P.L. and

Chaultz, E. 1993. Low dose UV and gamma radiation on storage rot and

physicochemical changes in peaches. Journal of Food Quality, 16: 301-309.

Lueck, E. 1980. Antimicrobial Food Additives, Springer-Verlog. New York.

Lund, B.M. and Snowdon, A.L. 2000. Fresh and processed fruits. In: The

Microbiological Safety and Quality of Food, Lund BM, Baird-Parker TC,

Gould GW (eds.), Aspen Publication, Gaithersburg, MD, 1:738–758.

Page 26: Sathees Kumar Thesis (Reg No - 9138)shodhganga.inflibnet.ac.in/bitstream/10603/90080/18/18_reference.pdf · stability of anthocyanins and shelf-life of various pomegranate juices,

Lund, E.D., Smoot, J.M. and Hall, N.T. 1983. Dietary fiber content of eleven tropical

fruits and vegetables. Journal of Agriculture and Food Chemistry, 31: 1013–

1016.

Maas, J.L., Galetta, G.J. and Stoner, G.D. 1990. Ellagic acid, anticarcinogen in fruit,

especially in strawberries: A review. Horticulture Science, 26:10–14.

Mami, Y., Gholamali, P., Farhood, Z., Mahmood, G. and Vahid, S. 2014. Improvement

of shelf life and postharvest quality of white button mushroom by electron

beam irradiation. Journal of Food Processing and Preservation, 30: 1673–1681.

Manach, C., Scalbert, A., Morand, C., Remesy, C., Jimenez, L. 2004. Polyphenols:

food sources and bioavailability. American Journal of Clinical Nutrition, 79:

727-747.

Mannay, S. and Shadaksharaswany, C.M. 2005. Foods: Facts and Principles. (2nd

ed.).

New Age International Ltd. Publishers. New Delhi, India.

Marathe, S.A., Machaiah, J.P., Rao, B.Y.K., Pednekar, M.D. and Rao, V.S. 2002.

Extension of shelf life of whole-wheat flour by gamma radiation. International

Journal of Food Science and Technology, 37(2): 163–168.

Marcotte, M. 2005. Effect of irradiation on spices, herbs and seasonings-comparison

with ethylene oxide fumigation, www.foodirradiation.com.

Mares, M.V.R., Claudia, V.C. and Carlos, G.H. 2010. Proximate composition and

preservation methods of Chupandia (Cyrtocarpa Procera) pulp. Pakistan

Journal of Nutrition, 9(1): 1-9.

Marisa, I. and Franco, M.L. 2001. Effect of gamma irradiation on softening changes

and enzyme activities during ripening of papaya fruit. Journal of Food

biochemistry, 25(5): 425-438.

Page 27: Sathees Kumar Thesis (Reg No - 9138)shodhganga.inflibnet.ac.in/bitstream/10603/90080/18/18_reference.pdf · stability of anthocyanins and shelf-life of various pomegranate juices,

Martina, A. and Linda, J. 2009. Evaluation of thermal processing technologies for

strawberry jam. Master’s Thesis in Food Technology, Department of Food

Technology, Engineering and Nutrition Faculty of Engineering, Lund

University, Sweden.

Mazumdar, B.C. and Majumder, K. 2003. Methods on physico-chemical analysis of

fruits. Delhi: Daya publishing house. pp. 123–124.

McCann, D., Barrett, A., Cooper, A., Crumpler, D., Dalen, L., Grimshaw, K. and

Kitchin, E. 2007. Food additives and hyperactive behavior in 3-year-old and

8/9-year-old children in the community: a randomised, double-blinded,

placebocontrolled trial. The Lancet, 370:1560–1567.

Meilgaard, M., Vance Civille G. and Carr, T. 2000. Sensory evaluation techniques.

Boca Raton, FL: CRC Press.

Mexis, S.F. and Kontominas, M.G. 2009. Effect of g-irradiation on the

physicochemical and sensory properties of cashew nuts (Anacardium

occidentale L.) Food Science and Technology, 42: 1501–1507.

Miguel, A.C.A., Albertini, S., Spoto, M.H.F. 2008. Cinetica da degradacao de geleiada

de morango. Cienciae Tecnologia de Alimentos, Campinas, 29 (1): 142- 147.

Miller, W.R. and Donald, M.C. 1995. Low dose electron beam irradiation: a methyl

bromide alternative for quarantine treatment of florida blueberries. Proceedings

of the Florida State Horticulture Society, 108:291-293.

Miller, W.R. and McDonald, R.E. 1996. Postharvest quality of GA-treated Florida

grape fruit after gamma irradiation with TBZ and storage, Postharvest Biology

and Technology 7 (3): 253–260.

Millar, S.J., Moss, B.W. and Stevenson, M. H. 2000. The effect of ionising radiation on

the colour of beef, pork and lamb. Meat Science, 55(3): 349–360.

Page 28: Sathees Kumar Thesis (Reg No - 9138)shodhganga.inflibnet.ac.in/bitstream/10603/90080/18/18_reference.pdf · stability of anthocyanins and shelf-life of various pomegranate juices,

Minea, R., Oproiu, C., Pascanu, S., Matei, C. and Ferdes, O. 1996. Preliminary

research concerning the use of electron accelerators to improve the

conservability and to extend the shelf-life of fruits and vegetables. Nuclear

Instruments and Methods in Physics Research B, 113: 99-102.

Ministry of Health, 1978. Sanitary surveillance national agency nation commission on

specifications for foods. Available Address: http://anvisa.gov.br/legis

/resol/12_78.html

Miniter, A.M. and Foley, D.M. 2006. Electron beam and gamma irradiation effectively

reduce monocytogenes population on chopped romaine lettuce. Journal of food

protection. 69(3): 570-574.

Mishra B.B., S. Gautam, and Sharma, A. 2004. The shelf-life extension of fresh ginger

(Zingiber officinale) by gamma irradiation. M: Food microbiology & safety.

Mitchell, G.E., McLauchlan, R.L., Isaacs, R.L., Williams, D.J. and Nottingham, S.M.

1992. Effect of low dose radiation on composition of tropical fruits and

vegetables. Journal of Food Composition and Analysis, 5: 291-311.

Mitra, S. 1997. Postharvest Physiology and Storage of Tropical and Subtropical Fruits,

CAB International, New York, NY.

Miyauchi, D.T., Spinelli, J., Pelroy, G., and Steinberg, M.A. 1968. Radiation

preservation of Pacific coast fishery products. Isotopes and Radiation

Technology, 5:136–141.

Molins, R. 2001. Historical notes on food irradiation, in Food Irradiation Principals and

Applications, Molins, R. A (ed), Wiley-Interscience, New York. pp 1-21.

Moosavi, K.S., Siavash, H., Gholamreza, D. and Ali, J.E. 2014. The Effect of Gamma

Irradiation on Phytochemical Content and Antioxidant Activity of Stored and

None Stored Almond (Amygdalus communis L.) Hull Pharmaceutical sciences,

20: 102-106.

Page 29: Sathees Kumar Thesis (Reg No - 9138)shodhganga.inflibnet.ac.in/bitstream/10603/90080/18/18_reference.pdf · stability of anthocyanins and shelf-life of various pomegranate juices,

Moreno, M A., Elena, C.P.M., Carmen G., Paulo, F.D.A.S., Jongsoon, K. and Rosana,

G.M. 2007. Optimizing electron beam irradiation of “Tommy Atkins” mangoes

(Mangifera indica L.). Journal of Food Process Engineering, 30:436–457.

Moreno, M.A., Castell-Perez, M.E. Gomes, C. Da Silva, P.F. Kim, J. and Moreira.

R.G. 2008. Treatment of cultivated high bush blueberries (Vaccinium

corymbosum L.) with electron beam irradiation: Dosimetry and product quality.

Journal of Food Process Engineering, 31 : 155–172.

Moreno, M.A., Castell-Perez, M.E., Gomes, C., Da Silva, P.F. and Moreira, R.G. 2006.

The effects of electron beam irradiation on physical, textural and

microstructural properties of “Tommy Atkins” mangoes (Mangifera indica).

Journal of Food Science, 71(2): 80–86.

Mostafavi, H.A., Mirmajlessi, S.M., Seyed, M.M., Fathollahi, H. and Askari, H. 2012.

Gamma radiation effects on physico-chemical parameters of apple fruit during

commercial post-harvest preservation, Radiation Physics and Chemistry, 81:

666–671.

Moussaid, E., Idrissi, M., Rkiek, C., Farahat, Laaroussi, S., Zantar Mouhib, M., El

Guerrouj, D. and Toukour, L. 2002. Study of the impact of food irradiation on

preventing losses: Experience in Africa. In Proceedings of a final research co-

ordination meeting held in Pretoria, South Africa, 20–24 September 1999 (No.

IAEA-TECDOC-1291). Vienna: International Atomic Energy Agency.

Muhammad, A., Faqir, M.A., Tahir, Z. and Haq, N. 2009. Effect of storage period and

irradiation doses on red chillies, Pakistan Journal of Nutrition, 8 (8): 1287-

1291.

Naik, G.H., Priyadarsini, K.I., Satav, J.G., Banavalikar, M.M., Sohoni, P.P. and Biyani,

M. 2003. Comparative antioxidant activity of individual herbal components

used in Ayurvedic medicine. Phytochemistry, 63: 97–104.

Page 30: Sathees Kumar Thesis (Reg No - 9138)shodhganga.inflibnet.ac.in/bitstream/10603/90080/18/18_reference.pdf · stability of anthocyanins and shelf-life of various pomegranate juices,

Nam, K.C., Min, B.R., Park, K.S., Lee, S.C. and Ahn, D.U. 2003. Effects of ascorbic

acid and antioxidants on the lipid oxidation and volatiles of irradiated ground

beef. Journal of Food Science, 68(5): 1680–1685.

Navideh, S., Karim, R., Dzulkifly, M.H., Ahmad Z., Ghazali, H.M. 2012. Effect of

girradiation on the physicochemical properties, and microbial and sensory

qualities of cold-stored onion puree. Journal of Food Processing and

Preservation, 739: 1-10.

Nemtanu, M.R., Brasoveanu, M., Minea, R., Grecu, M.N., Albulescu, M. and Mitru, E.

2006. Microbiological decontamination of Spirulina platensis and green coffee

using accelerated electron beams. Romanian Journal of Biophysics, 16(2):

141–148.

Page 31: Sathees Kumar Thesis (Reg No - 9138)shodhganga.inflibnet.ac.in/bitstream/10603/90080/18/18_reference.pdf · stability of anthocyanins and shelf-life of various pomegranate juices,

Nemtanu, M.R., Kikuchi, I.S., Pinto, T.J.A., Mazilu, E., Setnic, S., Bucur, M. 2008.

Electron beam irradiation of Matricaria chamomilla L. for microbial

decontamination. Nuclear Instruments and Methods in Physics Research, 266:

2520–2523.

Niemira, B.A., Sommers, C.H. and Boyd, G. 2001. Irradiation inactivation of four

Salmonella species in orange juices with varying turbidity. Journal of Food

Protection, 64(5): 614–617.

Niemira, B.A. 2003. Irradiation of fresh and minimally processed fruits, vegetables and

juices. In Microbial Safety of Minimally Processed Foods, Ed. Novak, J.S.,

Sapers, G.M. and Juneja, V.K. pp. 279–299.

Nortje, K., Buys, E.M. and Minnaar, A. 2005. Effect of gamma irradiation on the

sensory quality of moist beef biltong. Meat Science, 71: 603–611.

Odriozola-Serrano, I., Soliva-Fortuny, R. and Martin-Belloso, O. 2008. Changes of

health-related compounds throughout cold storage of tomato juice stabilized by

thermal or high intensity pulsed electric field treatments. Innovative Food

Science and Emerging Technologies, 9: 272-279.

Ollikainen, H.T., Kultanen, S.M., Kurkela, R. 1984. Relative importance of colour,

fruity flavor and sweetner in the overall linking of soft drinks. Journal of Food

Science, 49:1598–1600.

Olson, D.O. 1998. Irradiation of food, Food technology, 52(1):56-62.

Olszewska, M.O., Nowak, S., Michel, P., Banaszczak, P. and Kicel, A. 2010.

Assessment of the content of phenolic and antioxidant action of inflorences and

leaves of selected species from the genus Sorbus sensustrict, Molecules,

15:8769-8773.

Page 32: Sathees Kumar Thesis (Reg No - 9138)shodhganga.inflibnet.ac.in/bitstream/10603/90080/18/18_reference.pdf · stability of anthocyanins and shelf-life of various pomegranate juices,

Oner, M.E. and Wall, M.M. 2013. Quality of fresh-cut purple-fleshed sweet potatoes

after X-ray irradiation treatment and refrigerated storage. International Journal

of Food Science and Technology, 48: 2064–2070.

Onyenekwe, P.C., Ogbadu, G.H., Seiji, H. 1997. The effect of gamma radiation on the

microflora and essential oil of Ashanthi pepper (Piper guineense) berries.

Postharvest Biology and Technology, 10 (2):161-167.

Orji, C.E., Odii, C.J., Eke, B.C., Mbamara, U.S. 2011. Effects of ionizing radiation on

papayas (Carica papaya) fruit. International Journal of Natural and Applied

Sciences, 7(1): 29 – 31.

Orozco, R.S., Patricia, B.H., Nelly, F.R., Gabriela, R.M., Jaime, S.L. and Agustin,

J.C.M. 2012. Gamma irradiation induced degradation of orange peels. Energies,

5: 3051-3063.

Ostovar, K., Slusar, M. and Vaisey, M. 1967. Preservation of fresh whitefish with

gamma irradiation. Journal of the Fisheries Research Board of Canada, 24: 9–

19.

Palekar, M.P., Cabrera, D.E., Kalbasi, A.A., Maxim, J.E., Miller, R.K. Cisneros, Z.

and Castillo, A. 2004. Effect of Electron Beam Irradiation on the Bacterial

Load and Sensorial Quality of Sliced Cantaloupe. Journal of Food Science, 69

(9): M267 – M273.

Pao, S. and Petracek, P.D. 1997. Shelf life extension of peeled oranges by citric acid

treatment. Food Microbiology, 14:485–491.

Patil, B.S., Pike, L.M., Howard, L.R. 1999. Effect of gamma irradiation on quercetin

on onion (Allium cepa L.) cultivars. Subtrop. Plant Science, 51: 15-21.

Patras, A., Brunton, N.P., Da Pieve, S. and Butler, F. 2009. Impact of high pressure

processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin

Page 33: Sathees Kumar Thesis (Reg No - 9138)shodhganga.inflibnet.ac.in/bitstream/10603/90080/18/18_reference.pdf · stability of anthocyanins and shelf-life of various pomegranate juices,

content and colour of strawberry and blackberry purees. Innovative Food

Science and Emerging Technologies, 10: 308–313.

Perkins-Veazie, P., Collins, J.K. and Howard, L. 2008. Blueberry fruit response to

postharvest application of ultraviolet radiation. Postharvest Biology and

Technology, 47: 280–285.

Pomeranz, Y. and Clifton, D. 1981. Food Analysis: Theory and Practices. Westport,

CT, USA: Connecticut AVI publishing co., Inc.

Prakash, A., Inthajak, P., Huibregtse, H., Caporaso, F. and Foley, D.M. 2000. Effects

of low-dose gamma irradiation and conventional treatments on shelf life and

quality characteristics of diced celery. Journal of Food Science, 65(6): 1070-

1075.

Prescott, J., Young, O., O’Neill, L., Yau, N. J. N. and Stevens, R. 2002. Motives for

food choice: a comparison of consumers from Japan, Taiwan, Malaysia and

New Zealand. Food Quality and Preference, 13: 489–495.

Proteggente, A.R., Pannala, A.S., Paganga, G., Van, Buren, L., Wagner, E., Wiseman,

S., Put, F.V.D., Dacombe, D., Rice- Evans, C.A. 2002. The antioxidant activity

of regularly consumed fruit and vegetables reflects their phenolic and vitamin C

composition. Free Radical Research, 36: 217-233.

Puupponen-Pimia, R.L., Nohynek, H.L., Alakomi, K.M., Oksman, C. 2005. Bioactive

berry compounds – Novel tools against human pathogens, Applied

Microbiology and Biotechnology, 67:8–18.

Qufedjikh, H., Mahrouz, M., Amoit, M.J. and Lacroix, M. 2000. Effect of irradiation

on phenolic compounds and phenylalanine ammonia-lyase activity during

storage in relation to peel injury from peel of Citrus clementina. Hort. Ex.

Tanaka. Journal of Agriculture Food Chemistry, 48: 558–565.

Rababah, T.M., Hettiarachchy, N.S. and Horax, R. 2004. Total phenolics and

antioxidant activity of fenugreek, green tea, black tea, grape seed, vinegar,

Page 34: Sathees Kumar Thesis (Reg No - 9138)shodhganga.inflibnet.ac.in/bitstream/10603/90080/18/18_reference.pdf · stability of anthocyanins and shelf-life of various pomegranate juices,

rosemary, gotu kola ginkgo extracts, vitamin E and tert-butylhydroquinone.

Journal of Agriculture Food Chemistry, 52:5183–5186.

Rababah, T.M., Majdi, A. Al-Mahasneh, Isra, K., Wade, Y., Mohammad, N. A.,

Khalil, E. and Muhammad, A. 2011. Effect of jam processing and storage on

total phenolics, antioxidant activity and anthocyanins of different fruits. Journal

of Science and Food Agriculture, 91: 1096–1102.

Rae, V.S., Srirangarajan, A.N., Kamat, A.S., Adhikari, H.R. and Nair, P.M. 1994.

Studies on extension of shelf-life of rawa by gamma irradiation. Journal of

Food Science and Technology, 31(4): 311–315.

Rai, R.D. and Saxena, S. 1988. Effect of storage temperature on vitamin C content of

mushrooms (Agaricus bisporus). Current Science, 57:434–435.

Rajeev, B. and Sridher K.R. 2008. Effect of electron beam irradiation on the quality

characteristics of an economically valued tropical legume Mucunapruriens L.

DC. Electronic Journal of Environmental, Agricultural and Food Chemistry,

7(12): 2578 – 2581.

Ramathilaga, A. and Murugesan, A.G. 2011. Effect of electron beam irradiation on

proximate, microbiological and sensory characteristics of chyavanaprash –

Ayurvedic poly herbal formulation. Innovative Food Science and Emerging

Technologies, 12:515-518.

Redalen, G. and Haffner, K. 2002. Quality of raspberry jam of individual cultivars after

one year of storage. Acta Horticulture, 585: 525-530.

Reyes, L.F., Villareal, J.E., Cisneros-Zevallos, L. 2007. The increase in antioxidant

capacity after wounding depends on the type of fruit or vegetable tissue. Food

Chemistry, 101: 1254-1262.

Rice-Evans, C.A., Miller, N.J., Bolwell, P.G., Barmley, P.M. and Pridham, J.B. 1995.

The relative antioxidant activities of plant derived polyphenolic flavonoids.

Free Radical Research, 22: 375-383.

Page 35: Sathees Kumar Thesis (Reg No - 9138)shodhganga.inflibnet.ac.in/bitstream/10603/90080/18/18_reference.pdf · stability of anthocyanins and shelf-life of various pomegranate juices,

Rico, C.W., Kim, G.R., Ahn, J.J., Kim, H.K., Furuta, M. and Kwon, J.H. 2010. The

comparative effect of steaming and irradiation on the physicochemical and

microbiological properties of dried red pepper (Capsicum annum L.). Food

Chemistry, 119(3): 1012- 1016.

Riebroy, S., Benjakul, S., Visessanguan, W., Tanaka, M., Erikson, U. and Rustad, T.

2007. Effect of irradiation on properties and storage stability of Som-fug

produced from big eye snapper. Food Chemistry, 103: 274–286.

Robards, K., Prenzler, P.D., Tucker, G., Swatsitang, P. and Glover, W. 1999. Phenolic

compounds and their role in oxidative processes in fruits. Food Chemistry, 66:

401–436.

Rodriguez, O., Castell-Perez, M.E., Ekpanyaskun, N., Moreira, R.G., Castello, A.

2006. Surrogates of validation of electron beam irradiation of foods.

International Journal of Food Microbiology, 110: 117-122.

Rosario, R., Julieta, C., Sandoval, G., Emilia, Bustos, G., and Valdivia, L. 2013.

Irradiation effects on the chemical quality of guavas. Advance Journal of Food

Science and Technology, 5(2): 90-98.

Rosenthal, A. 1999. Food texture: measurement and perception. Gaithersburg, MD:

Aspen Publishers.

Rosenthal, I., Martinot, M., Linder, P., and Juven, B.J. 1983. A study of ionizing

radiation of dairy products. Milchwissenschaft, 38: 467.

Rossi-Espagnat, A.G., Goldstein, B. and Tabibzadah, I.1991. Selected health problems.

World Health Statistics Quarterly, 44:208-233.

Roy, M. K. 1997. Effect of gamma-irradiation on cooking and eating qualities of

scented rice varieties. Journal of Food Science and Technology, 34(5): 408–

409.

Page 36: Sathees Kumar Thesis (Reg No - 9138)shodhganga.inflibnet.ac.in/bitstream/10603/90080/18/18_reference.pdf · stability of anthocyanins and shelf-life of various pomegranate juices,

Rubio, T., Araya, E., Avendado, S., Lopez, L., Espinoza, J. and Vargas, M. 2001.

Effect of ionizing radiation on fresh vegetables artificially contaminated with

Vibrio cholerae. In Irradiation to control Vibrio infection from consumption of

raw seafood and fresh produce. Vienna: International Atomic Energy Agency.

Rufino, M.D.M. 2010. Bioactive compounds and antioxidant capacities of 18 non-

traditional tropical fruits from Brazil. Food Chemistry, 121(4): 996-1002.

Salem, S.A. 1974. Effect of gamma radiation on storage of onions used in the

dehydration industry. Journal of Science and Food Agriculture, 25:257–262.

Sarker, S., Mohammad, S.H., Afifa, K., Mohammad, A.H., Mohammad, K.A.,

Mohammad, S. H. 2014. Development of gamma-irradiated low microbial

vegetable salads for immunocompromised patients. Annals. Food Science and

Technology, 15(1): 1-3

Satin, M. 1996. Food irradiation – a guidebook. 2nd ed. Lankaster: Technomic

Publishing Company.

Savikin, K., Zdunic, G., Jankovic, T., Tasic, S., Menkovic, N., Stevic, T. and Dordevic,

B. 2009. Phenolic content and radical scavenging capacity of berries and related

jams from certificated area in Serbia. Plant Foods Human Nutrition, 64:212–

217.

Schaffer, S., Schmidt-S.S., Muller, W.E., Eckert, G.P. 2007. Antioxidant properties of

mediterranean food plant extract: geographical differences. Journal of

Physiology and Pharmacology. 56: 115- 124.

Scibisz, I. and Mitek, M. 2007. Antioxidant activity properties of high bush blueberry

fruit cultivars. Food Science and Technology, 10(4): 34-38.

Page 37: Sathees Kumar Thesis (Reg No - 9138)shodhganga.inflibnet.ac.in/bitstream/10603/90080/18/18_reference.pdf · stability of anthocyanins and shelf-life of various pomegranate juices,

Sharma, R., Joshi, V.K. and Rana, J.C. 2011. Nutritional composition and processed

products of Quince (Cydonia oblonga Mill.). Indian journal of natural products

and research, 2(3): 354-357.

Sharma, S.K., Basu, S. and Gholap, A.S. 2007. Effect of irradiation on the volatile

compounds of shrimp (Solenocera choprii). Journal of Food Science and

Technology, 44(3): 267–271.

Shawrang, P., Sadeghi, A.A. and Ahmadpanah, J. 2013. Ruminal degradation kinetics

of wheat straw irradiated by high doses of electron beam. Iranian Journal of

Applied Animal Science, 3(1): 25-29.

Shea, K.M. 2000. Technical report: irradiation of food. Pediatrics 106:1505–1510.

Siddhuraju, P., Makkar, H.P.S. and Becker, K. 2002. The effect of ionizing radiation

on antinutrational factors and the nutritional value of plant materials with

reference to human and animal food. Food Chemistry, 78:187–205.

Silva, H.A., Mendes, R., Nunes, M.L. and Empis, J. 2006. Protein changes after

irradiation and ice storage of horse mackerel (Trachurus trachurus). European

Food Research and Technology, 224: 83–90.

Singh, S., Jain, S., Singh, S.P. and Singh, D. 2009. Quality changes in fruit jams from

combinations of different fruit pulps. Journal of Food Processing and

Preservation, 33: 41–57.

Singlton, V.L. and Rossi, J.A. 1965. Colorimetry of total phenolics with

phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology

and Viticulture, 16: 144–158.

Sirisoontaralak, P. and Noomhorm, A. 2007. Changes in physicochemical and sensory

properties of irradiated rice during storage. Journal of Stored Products

Research, 43(3): 282–289.

Page 38: Sathees Kumar Thesis (Reg No - 9138)shodhganga.inflibnet.ac.in/bitstream/10603/90080/18/18_reference.pdf · stability of anthocyanins and shelf-life of various pomegranate juices,

Slavin, J.W., Carner, J.H., Connors, T.L. and Rosnivalli, L.J. 1966. Shipboard

irradiator studies (Annual Report No. TID-23398). Gloucester, MA: Bureau of

Commercial Fisheries.

Sogi, D.S. and Singh, S. 2001. Studies on bitterness development in kinnow juice ready

to serve beverage squash and candy. Journal of Food Science Technology,

38(5): 433-438.

Song, H.P., Dong-Ho, K., Cheorun, J., Cheol-Ho, L., Kyong-Soo, K., Myung-Woo, B.

2006. Effect of gamma irradiation on the microbiological quality and

antioxidant activity of fresh vegetable juice. Food Microbiology, 23: 372–378.

Song, H., Byun, M., Jo, C., Lee, C., Kim, K. and Kim, D. 2007: Effects of gamma

irradiation on the microbiological, nutritional, and sensory properties of fresh

vegetable juice. Food Control.18: 5–10.

Splittstoesser, D.F. 1991. Fungi of importance in processed fruits, In: Handbook of

Applied Mycology, Arora DK, Mukerji KG, Marth EH (eds.), Marcel Dekker,

Inc., New York, pp.201–219.

Spoto, M.H.F. 1988. Radiacao gama na conservacao do suco concentrado de laranja.

MsC Thesis. University of São Paulo. ESALQ/USP. Piracicaba, Sao Paulo.

Brazil. Srinivas, H. Vakil, V.K.

Stefanova, R., Vasilev, N.V., Spassov, S.L. 2010. Irradiation of food, current

legislation framework, and detection of irradiated foods. Food Analytical

Methods, 3: 225–252.

Swaminathan, B. and Feng, P. 1994. Rapid detection of food-borne pathogenic

bacteria. Annual Review of Microbiology, 48:401–426.

Talbot, E.A., Gagnon, E.R. and Greenblatt, J. 2006. Common ground for the control of

multidrug resistant Salmonella in ground beef. Clinical Infectious Diseases, 42

(10): 1045-1462.

Page 39: Sathees Kumar Thesis (Reg No - 9138)shodhganga.inflibnet.ac.in/bitstream/10603/90080/18/18_reference.pdf · stability of anthocyanins and shelf-life of various pomegranate juices,

Tauxe, R.V. 2001. Food safety and irradiation: protecting the public from foodborne

infections. Emerging Infectious Diseases, 7: 516-521.

Taylor, J.S., Hamp. J.S., Johnston, C.S. 2000. Low intakes of vegetables and fruits,

especially citrus fruits, lead to inadequate vitamin C intakes among adults.

European Journal of Clinical Nutrition, 54:573– 578.

Teeny, F.M. and Miyauchi, D.T. 1970. Irradiation of Pacific coast fish at sea. Journal

of Milk and Food Technology, 33: 330–340.

Terrab, A., Recamales, A.F., Hernanz, D. and Heredia, F.J. 2004. Characterization of

Spanish thyme honeys by their physicochemical characteristics and mineral

content. Food Chemistry, 88: 537–542.

Terri, D.B., Cheryll, A.R., James, H.M., Gretchen, A.M., Lourdes, T. 2002. Sensory

quality and nutrient composition of three hawaiian fruits treated by X

irradiation. Journal of Food Quality, 25 (5):419-433.

Tfouni, S.A.V. and Toledo, M.C.F. 2002. Determination of benzoic and sorbic acids in

Brasilian food. Food Control, 13(2): 117-123.

Thayer, D.W. and Rajkowski, K.T. 1999. Developments in irradiation of fruits and

vegetables. Food Technology, 53(11): 62-65.

Thomas, P., Padwal-Desai, S.R., Srirangarajan, A.N., Joshi, M.R., Janave, M.T.,

Bhonde, S. R. and Qadri, H.M.S. 1986. Pilot-scale storage tests on the efficacy

of gamma irradiation for sprout inhibition of onion under commercial storage

conditions. Journal of Food Science and Technology, 23: 79–87.

Thomas, P.1988. Radiation preservation of food of plants origin, Part VI. Mushrooms,

tomatoes, minor fruits and vegetables, dried fruits and nuts, CRC Critical

Review of Food Science and Nutrition, 26: 313- 358.

Page 40: Sathees Kumar Thesis (Reg No - 9138)shodhganga.inflibnet.ac.in/bitstream/10603/90080/18/18_reference.pdf · stability of anthocyanins and shelf-life of various pomegranate juices,

Touati, N., Tarazona-Diaz, M.P., Aquayo, E. and Louaileche, H. 2014. Effect of

storage time and temperature on the physicochemical and sensory

characteristics of commercial apricot jam. Food chemistry, 145:23-27.

Tripathi, J., Suchandra, C., Jasraj, V., Prasad, S.V., Arun, S. 2013. Gamma irradiation

increases storability and shelf life of minimally processed ready-to-cook (RTC)

ash gourd (Benincasa hispida) cubes. Postharvest Biology and Technology, 76:

17–25.

USEPA (United States Environmental Protection Agency), 2004. Food Irradiation.

Washington, DC: US EPA.

Vadivel, V. and Janardhanan, K. 2004. The nutritional and anti nutritional attributes of

sword bean [Canavalia gladiata (Jacq) DC.]: An underutilized tribal pulse from

South India. International Journal of Food Science and Technology, 39:917–

926.

Van Calenberg, S., Van Cleemput, O., Mondelaers, W. and Huyghebaert, A. 1999.

Comparison of the effect of X-ray and electron beam irradiation on the

microbiological quality of foodstuffs. Lebensmittal-Wissenschaft und.-

Technologies, 32(6): 372–376.

Vanamala, J., Cobb, G., Loaiza, J., Yoo, K., Pike, L. M. and Patil, B.S. 2007. Ionizing

radiation and marketing simulation on bioactive compounds and quality of

grapefruit (Citrus paradisi c.v. Rio Red). Food Chemistry, 105: 1404–1411.

Vanamala, J.K.P., Cobb, B.G., Pike, L.M., Patil, B.S.2003. Ionizing radiation and

storage effects on postharvest quality of “Rio Red” grapefruit. Acta

Horticulture, 6(28): 635-641.

Vant, V.P., Janen, M.C., Klerk, M., Kok, F.J. 2000. Fruits and vegetables in the

prevention of cancer and cardiovascular disease. Public Health Nutrition, 3 (1):

103–108.

Page 41: Sathees Kumar Thesis (Reg No - 9138)shodhganga.inflibnet.ac.in/bitstream/10603/90080/18/18_reference.pdf · stability of anthocyanins and shelf-life of various pomegranate juices,

Variyar, P.S., Limaye, A. and Sharma, A. 2004. Radiation-induced enhancement of

antioxidant contents of soybean (Glycine max Merrill). Journal of Agriculture

and Food Chemistry, 52:3385–3388.

Velioglu, Y.S., Mazza, G., Gao, L., Oomah, B.D. 1998. Antioxidant activity and total

phenolics in selected fruits, vegetables and grain products. Journal of

Agriculture and Food Chemistry, 46: 4113-4117.

Verde, S.C., Trigo, M.J., Sousa, M.B., Ferreira, A., Ramos, A.C., Nunes, I., Junqueira,

C., Melo, R., Santos, P.M., Botelho, M.L. 2013. Effects of gamma radiation on

raspberries: safety and quality issues. Journal of Toxicology and Environmental

Health A, 76 (4-5): 291-303.

Vicente, A.R., George, A.M., Gabriel, O.S., Carlos, H.C. 2009. Nutritional Quality of

Fruits and Vegetables. Postharvest Handling: A Systems Approach, Second

Edition.

Vidhya, R. and Anandhi, N. 2011. Formulation and Evaluation of Preserved Products

Utilizing under Exploited Fruit, Wood Apple (Limonia acidissima). American-

Eurasian Journal of Agriculture and Environmental Science, 10 (1): 112-118,

2011.

Villarreal-Lozoya, J.E., Lombardini, L. and Cisneros-Zevallos, L. 2009. Electron-beam

irradiation effects on phytochemical constituents and antioxidant capacity of

Pecan Kernels during storage. Journal of Agricultural and Food Chemistry, 57:

10732– 10739.

Viswanathan, P. and Kaur, R. 2001. Prevalence and growth of pathogens on salad

vegetables, fruits and sprouts. International Journal of Hygiene and

Environmental Health, 203: 205– 213.

Wafaa, M.A. and Nadir, A.S. 2012. Physicochemical and organoleptic Characteristics

of Loquat Fruit and its processing. Natural Science, 10(6):108-113.

Page 42: Sathees Kumar Thesis (Reg No - 9138)shodhganga.inflibnet.ac.in/bitstream/10603/90080/18/18_reference.pdf · stability of anthocyanins and shelf-life of various pomegranate juices,

Wall, M.M. 2007. Postharvest quality and ripening of Dwarf Brazilian bananas (Musa

sp.) after X-ray irradiation quarantine treatment. Horticulture Science, 42(1):

130–134.

Wang, J. and Yu, Y. 2009. Effect of gamma-ray irradiation on the physicochemical

properties of flour and starch granule structure for wheat. International Journal

of Food Science and Technology, 44:674–680.

Wang, J., and Yu, Y. 2010. Inactivation of mildew in rough rice and wheat by gamma

irradiation. Radiation Physics and Chemistry, 79:740–743.

Wang, S.Y., and Lin, H.S. 2000. Antioxidant activity in fruits and leaves of blackberry,

raspberry, and strawberry varies with cultivar and developmental stage. Journal

of Agriculture and Food Chemistry, 48: 140-146.

Warchalewski, J.R., Gralik, J., Zawirska-Wojtasia, R., Zabielski, J. and Kus´nierz, R.

1998. The evaluation of wheat grain odour and colour after gamma and

microwave irradiation. Electronic Journal of Polish Agricultural Universities,

Food Science and Technology, 1: 1–11.

Warriner, K., Huber, A., Namvar, A., Fan, W., Dunfield, K. 2009. Recent advances in

the microbial safety of fresh fruits and vegetables. Advanced Food Nutrition

Research, 57: 155 - 208.

Waseem, T. 2002. Effect of sugar concentration, fruit content and chemical

preservatives of acceptability and shelf life of jam. Thesis: Master of Science

(Hons) In Agriculture, Department of food science and technology, Faculty of

nutrition sciences, NWFP Agricultural University, Peshawar-Pakistan.

Waterhouse, A.L. 1995. Wine and heart disease. Chemistry and Industry, 1:338–341.

Webb, B.D., Thiers, H.D., Richardson, L.R. 1959. Studies in feed spoilage: inhibition

of mold growth by gamma radiation. Applied Microbiology, 7:329– 33.

Page 43: Sathees Kumar Thesis (Reg No - 9138)shodhganga.inflibnet.ac.in/bitstream/10603/90080/18/18_reference.pdf · stability of anthocyanins and shelf-life of various pomegranate juices,

Welt, B., Teixera, A., Balaban, M., Smerage, G., Hintenlang, D. and Smittle, B. 2001.

Irradiation as a pretreatment to thermal processing. Journal of Food Science,

66:844-849.

Wen H.W., Chung H.P., Chou F.I., Lin I.H., Hsieh P.C. 2006. Effect of gamma

irradiation on microbial decontamination, and chemical and sensory

characteristic of lyceum fruit. Radiation Physics and Chemistry, 75: 596-603.

Wicklund, T., Rosenfeld, H.J., Martinsen, B.K., Sundfor, M.W., Lea, P., Bruun, T.

2005. Antioxidant activity capacity and colour of strawberry jam as influenced

by cultivar and storage conditions. Journal of Food Science and Technology,

38:387–391.

Wilkinson, V.M. and Gould, G.W. 1998. Food Irradiation – A Reference Guide.

Cambridge, UK: Woodhead Publishing Ltd.

Wilson, L.A., Perchonok, M.H. and French, S.J. 2007. Influence of low level

irradiation of soybeans on the quality of soyfoods during mars mission. World

of Food Science, 2: 1–12.

Winton, A.L. and Winton, K.B. 1935. Vegetables, legumes and fruits, structure and

composition of Foods, Vol. 2, John Wiley and Sons Inc., NY.

Withy, L., Nguyen, T., Wrolstad, R. and Heatherbell, D. 1993. Storage changes in

anthocyanins content of red raspberry juice concentrate. Journal of Food

Science, 58: 190–192.

World Health Organization, 1994. Guideline value for food and drinking water. World

Health Organization, Switzerland, pp: 3.

World Health Organization, 1999. Joint FAO/IAEA/WHO Study Group. High-dose

irradiation: wholesomeness of food irradiated with doses above 10 kGy. WHO

Technical Series 890, Geneva.

Page 44: Sathees Kumar Thesis (Reg No - 9138)shodhganga.inflibnet.ac.in/bitstream/10603/90080/18/18_reference.pdf · stability of anthocyanins and shelf-life of various pomegranate juices,

World Health Organization, 2009. Micronutrient Deficiencies: Iron Deficiency

Anaemia. Available from:

http://www.who.int/nutrition/topics/ida/en/print.html.

Worthington, V. 2001. Nutritional quality of organic versus conventional fruits,

vegetables, and grains. Journal of Alternative and Complementary Medicine,

7(2): 161–173.

Yadav, M.K., Patel, N.L. Parmar, B.R. and Dileswar, N. 2013. Evaluation of

physiological and organoleptic properties of Mango CV. Kesar As influenced

by ionizing radiation and Storage temperature. SAARC Journal of Agriculture,

11(2): 69-80.

Ye, X.Q. 2011. Identification of bioactive composition and antioxidant activity in

young mandarin fruits. Food Chemistry, 124 (4) 1561-1566.

Ye, Z. and Song, H. 2008. Antioxidant vitamins intake and the risk of coronary heart

disease: meta-analysis of cohort studies. European Journal of Cardiovascular

Prevention and Rehabil, 16: 26-34.

Yilmaz, I. and Gecgel, U. 2007. Effects of gamma irradiation on trans fatty acid

composition in ground beef. Food Control, 18(6):635–638.

Youssef, B.M., Asker, A.A., El-Samahy, S.K., and Swailam, H.M. 2002. Combined

effect of steaming and gamma irradiation on the quality of mango pulp stored at

refrigerated temperature. Food Research International, 35:1-13.

Youssef, K.A., Hammad, A.I., Abd El-Kalek, H.H. and Abd El-Kader, R.M. 2011.

Ensure microbial safety and extending shelf-life of tomato juice by γ

irradiation. Nature and Science, 9(11):154-163.

Page 45: Sathees Kumar Thesis (Reg No - 9138)shodhganga.inflibnet.ac.in/bitstream/10603/90080/18/18_reference.pdf · stability of anthocyanins and shelf-life of various pomegranate juices,

Yu, L., Reitmeier, C.A., Gleason, M.L., Nonnecke, G.R., Olson, D.G. and Gladon, R.J.

1995. Quality of electron beam irradiated strawberries. Journal of Food

Science, 60 (5): 1084-1087.

Yu, L.C., Reitmeier, C.A., Love, M.H. 1996. Strawberry texture and pectin content as

affected by electron beam irradiation. Journal of Food Science, 61(4): 844-846.

Yurttas, Z.S., Rosana, G., Moreira and Elena, C.P. 2014. Combined vacuum

impregnation and electron-beam irradiation treatment to extend the storage life

of sliced white button mushrooms (Agaricus bisporus) Journal of Food Science,

79 (1): 39-46.

Yusof, N., Ahmad Ramli, R. A., and Ali, F. 2007. Chemical, sensory and

microbiological changes of gamma irradiated coconut cream powder. Radiation

Physics and Chemistry, 76: 1882–1884.

Yuyama, L.K. 2008. Desenvolvimento e aceitabilidade de geleia de cubiu (Solanum

sessiliflorum Dunal). Ciência e Tecnologia de Alimentos, Campinas, 28 (4):

929-934.

Zhao, M., Moy, J.H. and Paull, R.E. 1996. Effect of gamma irradiation on ripening

papaya pectin. Postharvest Biology and Technology, 8: 209-222.

Zobel, A.M. 1997. Coumarins in fruit and vegetables. In F. A. Toma´s-barbera´n, & R.

J. Robbins (Eds.), Photochemistry of fruit and vegetables (pp. 173e204).

Oxford, UK: Clanderon Press.