University of California

Selected Postharvest References

08. METHODS

Image: Methods

A.  GENERAL REFERENCES

  1. BERGMEYER, H.V.  and K. Gawehn (eds.).1977. Principles of enzymatic analysis. Verlag Chemie International, NY, 260 p.
  2. JOSLYN, M.E. (ed.). 1970. Methods in food analysis - physical, chemical, and instrumental methods of analysis. Academic Press, NY, 845 p.
  3. KLEIN, R.M. and D.T. Klein. 1970.  Research methods in plant science. The Natural History Press, Garden City, NY, 756 p.
  4. MARSHALL, B. and F.I. Woodward.1985. Instrumentation for environmental physiology. Cambridge Univ. Press, Cambridge, 241 p.
  5. PEARSON, D. 1973.  Laboratory techniques in food analysis. Halsted Press, NY, 315 p.
  6. POMERANZ, Y. and C.E. Meloan. 1978. Food analysis: Theory and practice. AVI Publ. Co. Westport CT, 669 p.
  7. STEWART, K.K. and J.R. Whitaker (eds.). 1984. Modern methods of food analysis. AVI Publ. Co. Westport, CT, 421 p.

 

B. CHEMICAL ANALYSIS

  1. A.O.A.C. 1990. Official methods of analysis.15th ed. Assn. Official Anal. Chemists Washington, D.C., 1200 p.
  2. HADDEN, N., F. Baumann, and others.1971. Basic liquid chromatography. Varian Aerograph, Walnut Creek, CA.
  3. HEATHERBELL, D.A. 1974. Rapid concurrent analysis of fruit sugars and acids by gas-liquid chromatography. J. Sci. Food Agric. 25:1095-1107.
  4. LINSKENS, H.F., J.F. Jackson (eds.). 1995. Fruit analysis, Modern methods of plant analysis, new series, vol. 18. Berlin: Springer-Verlag, 150 p.
  5. MARSILI, R.1997. Techniques for analyzing food aroma. Marcel Dekker, New York, 383.

 

 

C.  GAS ANALYSIS & GAS MIXING

 

D.  PHYSICAL  METHODS  

  1. ANON. 1969. Temperature measurement. Home Study Course No. 16, Measurements and Data Corp., Pittsburgh, PA, pp. 49-79.
  2. ANON. 1969. Moisture and humidity.  Home Study Course 53/35, 54/36, 55/37. Measurements and Data Corp., Pittsburgh, PA.
  3. BENEDICT, R.P. 1969. Fundamentals of temperature, pressure and flow measurements. John Wiley and Sons, NY, 353 p.
  4. GAFFNEY, J.J. 1978. Humidity: Basic principles and measurement techniques. HortScience 13:551-555.
  5.  GREEN, W.P., W.V. Hukill and D.H. Rose. 1941. Calorimetric measurements of the heat and respiration of fruits and vegetables. USDA, Tech. Bull. 771, 22 p.
  6. GRIERSON, W. and W.F. Wardowski.1975. Humidity in horticulture. HortScience 10:356-360.
  7. HAYAKAWA, K., D. Brian, E. Vaccaro, and S.G. Gilbert. 1979. Development of new procedure for direct determination of respiration heat generation by fresh produce. Lebens. Wissen Technol. 12:189-193.
  8. HAYAKAWA, K. and J. Succar. 1982. Heat transfer and moisture loss of spherical fresh produce. J. Food Sci. 47:596-605.
  9. LOUGHEED, E.C., C.W. Fischer, and D.P. Murr. 1983. In situ measurements of electrical impedance and resistance of fruits: A review. HortScience 18:825-828.
  10. MOHSENIN, N.N. 1980. Thermal properties of foods and agricultural materials.  Gordon & Breach Science Publ., New York, NY, 407 p.
  11. POLLEY, S.L., A.P. Snyder, and P. Kotnour. 1980. A compilation of thermal properties of foods. Food Technol. 34(11):76-80, 82-84, 86-88, 90-92, 94.
  12. SWEAT, V.E. 1974. Experimental values of thermal conductivity of selected fruits and vegetables. J. Food Sci. 39:1080-1083.
  13. WEXLER, A. 1965. Humidity and moisture, measurement and control in science and industry. 4 Vols. Reinhold Publ. Corp., NY.

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