{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,7]],"date-time":"2026-04-07T07:18:55Z","timestamp":1775546335165,"version":"3.50.1"},"reference-count":45,"publisher":"Springer Science and Business Media LLC","issue":"6","license":[{"start":{"date-parts":[[2011,3,1]],"date-time":"2011-03-01T00:00:00Z","timestamp":1298937600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/www.springer.com\/tdm"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Food Bioprocess Technol"],"published-print":{"date-parts":[[2011,8]]},"DOI":"10.1007\/s11947-011-0540-8","type":"journal-article","created":{"date-parts":[[2011,2,28]],"date-time":"2011-02-28T16:46:19Z","timestamp":1298911579000},"page":"1012-1019","source":"Crossref","is-referenced-by-count":27,"title":["Study on Thermosonication and Ultraviolet Radiation Processes as an Alternative to Blanching for Some Fruits and Vegetables"],"prefix":"10.1007","volume":"4","author":[{"given":"Elisabete M. C.","family":"Alexandre","sequence":"first","affiliation":[]},{"given":"Dora M.","family":"Santos-Pedro","sequence":"additional","affiliation":[]},{"given":"Teresa R. S.","family":"Brand\u00e3o","sequence":"additional","affiliation":[]},{"given":"Cristina L. M.","family":"Silva","sequence":"additional","affiliation":[]}],"member":"297","published-online":{"date-parts":[[2011,3,1]]},"reference":[{"issue":"6","key":"540_CR1","doi-asserted-by":"crossref","first-page":"179","DOI":"10.1016\/0924-2244(96)10022-4","volume":"7","author":"R Ahvenainen","year":"1996","unstructured":"Ahvenainen, R. (1996). New approaches in improving the shelf life of minimally processed fruit and vegetables. Trends in Food Science & Technology, 7(6), 179\u2013187.","journal-title":"Trends in Food Science and Technology"},{"issue":"1","key":"540_CR2","doi-asserted-by":"crossref","first-page":"61","DOI":"10.1016\/j.ifset.2008.08.006","volume":"10","author":"C Alegria","year":"2009","unstructured":"Alegria, C., Pinheiro, J., Gon\u00e7alves, E. M., Fernandes, I., Mold\u00e3o, M., & Abreu, M. (2009). Quality attributes of shredded carrot (Daucus carota L. cv. Nantes) as affected by alternative decontamination processes to chlorine. Innovative Food Science & Emerging Technologies, 10(1), 61\u201369.","journal-title":"Innovative Food Science & Emerging Technologies"},{"issue":"7","key":"540_CR3","doi-asserted-by":"crossref","first-page":"739","DOI":"10.1016\/S0963-9969(03)00054-1","volume":"36","author":"A Allende","year":"2003","unstructured":"Allende, A., & Art\u00e9s, F. (2003a). UV-C radiation as a novel technique for keeping quality of fresh processed \u2018Lollo Rosso\u2019 lettuce. Food Research International, 36(7), 739\u2013746.","journal-title":"Food Research International"},{"issue":"8","key":"540_CR4","doi-asserted-by":"crossref","first-page":"779","DOI":"10.1016\/S0023-6438(03)00100-2","volume":"36","author":"A Allende","year":"2003","unstructured":"Allende, A., & Art\u00e9s, F. (2003b). Combined ultraviolet-C and modified atmosphere packaging treatments for reducing microbial growth of fresh processed lettuce. Lebensmittel-Wissenschaft und-Technologie, 36(8), 779\u2013786.","journal-title":"Lebensmittel-Wissenschaft und Technologie"},{"issue":"3","key":"540_CR5","doi-asserted-by":"crossref","first-page":"201","DOI":"10.1016\/j.postharvbio.2007.05.007","volume":"46","author":"A Allende","year":"2007","unstructured":"Allende, A., Mar\u00edn, A., Buend\u00eda, B., Tom\u00e1s-Barber\u00e1n, F., & Gil, M. I. (2007). Impact of combined postharvest treatments (UV-C light, gaseous O3, superatmospheric O2 and high CO2) on health promoting compounds and shelf-life of strawberries. Postharvest Biology and Technology, 46(3), 201\u2013211.","journal-title":"Postharvest Biology and Technology"},{"issue":"3","key":"540_CR6","doi-asserted-by":"crossref","first-page":"241","DOI":"10.1016\/j.fm.2005.04.009","volume":"23","author":"A Allende","year":"2006","unstructured":"Allende, A., McEvoy, J. L., Luo, Y., Artes, F., & Wang, C. Y. (2006). Effectiveness of two-sided UV-C treatments in inhibiting natural microflora and extending the shelf-life of minimally processed \u2018Red Oak Leaf\u2019 lettuce. Food Microbiology, 23(3), 241\u2013249.","journal-title":"Food Microbiology"},{"key":"540_CR7","unstructured":"Anonymous (2000). Kinetics of microbial inactivation for alternative food processing technologies. Center for food safety and applied nutrition, U. S. Food and Drug Administration"},{"issue":"11","key":"540_CR8","doi-asserted-by":"crossref","first-page":"2333","DOI":"10.4315\/0362-028X-68.11.2333","volume":"68","author":"AR Baumann","year":"2005","unstructured":"Baumann, A. R., Martin, S. E., & Feng, H. (2005). Power ultrasound treatment of Listeria monocytogenes in apple cider. Journal of Food Protection, 68(11), 2333\u20132340.","journal-title":"Journal of Food Protection"},{"key":"540_CR9","doi-asserted-by":"crossref","unstructured":"Caminiti, I. M., Palgan, I., Mu\u00f1oz, A., Noci, F., Whyte, P., Morgan, D. J., Cronin, D. A., & Lyng, J. G. (2010). The effect of ultraviolet light on microbial inactivation and quality attributes of apple juice. Food Bioprocess Technology, doi: 10.1007\/s11947-010-0365-x , in press.","DOI":"10.1007\/s11947-010-0365-x"},{"issue":"4","key":"540_CR10","doi-asserted-by":"crossref","first-page":"529","DOI":"10.1016\/j.foodcont.2009.08.002","volume":"21","author":"S Cao","year":"2010","unstructured":"Cao, S., Hu, Z., Pang, B., Wang, H., Xie, H., & Wu, F. (2010). Effect of ultrasound treatment on fruit decay and quality maintenance in strawberry after harvest. Food Control, 21(4), 529\u2013532.","journal-title":"Food Control"},{"key":"540_CR11","doi-asserted-by":"crossref","first-page":"797","DOI":"10.1007\/s11947-009-0307-7","volume":"3","author":"CD Char","year":"2010","unstructured":"Char, C. D., Mitilinaki, E., Guerrero, S. N., & Alzamora, S. M. (2010). Use of high-intensity ultrasound and UV-C light to inactivate some microorganisms in fruit juices. Food Bioprocess Technology, 3, 797\u2013803.","journal-title":"Food and Bioprocess Technology"},{"key":"540_CR12","doi-asserted-by":"crossref","first-page":"2581","DOI":"10.1021\/jf011421i","volume":"50","author":"BR Cordenunsi","year":"2002","unstructured":"Cordenunsi, B. R., Nascimento, J. R. O., Genovese, M. I., & Lajolo, F. M. (2002). Influence of cultivar on quality parameters and chemical composition of strawberry fruits grown in Brazil. Journal of Agricultural and Food Chemistry, 50, 2581\u20132586.","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"1","key":"540_CR13","doi-asserted-by":"crossref","first-page":"8","DOI":"10.1016\/j.jfoodeng.2004.11.007","volume":"72","author":"RMS Cruz","year":"2006","unstructured":"Cruz, R. M. S., Vieira, M. C., & Silva, C. L. M. (2006). Effect of heat and thermosonication treatments on peroxidase inactivation kinetics in watercress (Nasturtium officinale). Journal of Food Engineering, 72(1), 8\u201315.","journal-title":"Journal of Food Engineering"},{"issue":"2","key":"540_CR14","doi-asserted-by":"crossref","first-page":"244","DOI":"10.1016\/j.ifset.2007.01.003","volume":"8","author":"RMS Cruz","year":"2007","unstructured":"Cruz, R. M. S., Vieira, M. C., & Silva, C. L. M. (2007). Modelling kinetics of watercress Nasturtium officinalecolour changes due to heat and thermosonication treatments. Innovative Food Science & Emerging Technologies, 8(2), 244\u2013252.","journal-title":"Innovative Food Science & Emerging Technologies"},{"key":"540_CR15","doi-asserted-by":"crossref","unstructured":"Cruz, R. M. S., Vieira, M. C., Fonseca, S. C., & Silva, C. L. M. (2009). Impact of thermal blanching and thermosonication treatments on watercress (Nasturtium officinale) quality: thermosonication process optimisation and microstructure evaluation. Food Bioprocess Technology, doi: 10.1007\/s11947-009-0220-0 , in press.","DOI":"10.1007\/s11947-009-0220-0"},{"issue":"3","key":"540_CR16","doi-asserted-by":"crossref","first-page":"556","DOI":"10.4315\/0362-028X-69.3.556","volume":"69","author":"DJ D\u2019Amico","year":"2006","unstructured":"D\u2019Amico, D. J., Silk, T. M., Wu, J. R., & Guo, M. R. (2006). Inactivation of microorganisms in milk and apple cider treated with ultrasounds. Journal of Food Protection 69(3), 556\u2013563.","journal-title":"Journal of Food Protection"},{"key":"540_CR17","unstructured":"Drlange (1994). Colour review. Drlange Application Report, No. 8. DrLange, USA."},{"issue":"1","key":"540_CR18","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/S0098-8472(00)00073-3","volume":"45","author":"M Erkan","year":"2001","unstructured":"Erkan, M., Wang, C. Y., & Krizek, D. T. (2001). UV-C irradiation reduces microbial populations and deterioration in Cucurbita pepo fruit tissue. Environmental and Experimental Botany, 45(1), 1\u20139.","journal-title":"Environmental and Experimental Botany"},{"issue":"3","key":"540_CR19","doi-asserted-by":"crossref","first-page":"256","DOI":"10.1016\/j.postharvbio.2006.02.003","volume":"40","author":"JM Fonseca","year":"2006","unstructured":"Fonseca, J. M., & Rushing, J. W. (2006). Effect of ultraviolet-C light on quality and microbial population of fresh-cut watermelon. Postharvest Biology and Technology, 40(3), 256\u2013261.","journal-title":"Postharvest Biology and Technology"},{"issue":"2","key":"540_CR20","doi-asserted-by":"crossref","first-page":"374","DOI":"10.1016\/j.jfoodeng.2006.11.011","volume":"81","author":"CA Gabald\u00f3n-Leyva","year":"2007","unstructured":"Gabald\u00f3n-Leyva, C. A., Quintero-Ramos, A., Barnard, J., Balandr\u00e1n-Quintana, R. R., Talam\u00e1s-Abbud, R., & Jim\u00e9nez-Castro, J. (2007). Effect of ultrasound on the mass transfer and physical changes in brine bell pepper at different temperatures. Journal of Food Engineering, 81(2), 374\u2013379.","journal-title":"Journal of Food Engineering"},{"issue":"16","key":"540_CR21","doi-asserted-by":"crossref","first-page":"4007","DOI":"10.1016\/S0043-1354(00)00172-X","volume":"34","author":"N Giese","year":"2000","unstructured":"Giese, N., & Darby, J. (2000). Sensitivity of microorganisms to different wavelengths of UV light: implications on modeling of medium pressure UV systems. Water Research, 34(16), 4007\u20134013.","journal-title":"Water Research"},{"key":"540_CR22","doi-asserted-by":"crossref","first-page":"1662","DOI":"10.1021\/jf960675e","volume":"45","author":"MI Gil","year":"1997","unstructured":"Gil, M. I., Holcroft, D. M., & Kader, A. A. (1997). Changes in strawberry anthocyanins and other polyphenols in response to carbon dioxide treatments. Journal of Agricultural and Food Chemistry, 45, 1662\u20131667.","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"540_CR23","doi-asserted-by":"crossref","unstructured":"Giusti, M. M., & Wrolstad, R. E. (2001). Characterization and measurement of anthocyanins by UV-visible spectroscopy. Current protocols in food analytical chemistry, F1.2.1\u2013F1.2.13.","DOI":"10.1002\/0471142913.faf0102s00"},{"key":"540_CR24","doi-asserted-by":"crossref","first-page":"114","DOI":"10.1016\/j.postharvbio.2009.09.002","volume":"55","author":"AF Hern\u00e1ndez","year":"2010","unstructured":"Hern\u00e1ndez, A. F., Robles, P. A., G\u00f3mez, P. A., Callejas, T. A., & Art\u00e9s, F. (2010). Low UV-C illumination for keeping overall quality of fresh-cut watermelon. Postharvest Biology and Technology, 55, 114\u2013120.","journal-title":"Postharvest Biology and Technology"},{"issue":"3","key":"540_CR25","doi-asserted-by":"crossref","first-page":"348","DOI":"10.1016\/j.ifset.2007.09.002","volume":"9","author":"M Keyser","year":"2008","unstructured":"Keyser, M., Muller, I. A., Cilliers, F. P., Nel, W., & Gouws, P. A. (2008). Ultraviolet radiation as a non-thermal treatment for the inactivation of microorganisms in fruit juice. Innovative Food Science & Emerging Technologies, 9(3), 348\u2013354.","journal-title":"Innovative Food Science & Emerging Technologies"},{"issue":"5","key":"540_CR26","doi-asserted-by":"crossref","first-page":"261","DOI":"10.1016\/j.tifs.2003.12.001","volume":"15","author":"D Knorr","year":"2004","unstructured":"Knorr, D., Zenker, M., Heinz, V., & Lee, D.-U. (2004). Applications and potential of ultrasonics in food processing. Trends in Food Science & Technology, 15(5), 261\u2013266.","journal-title":"Trends in Food Science and Technology"},{"issue":"2","key":"540_CR27","doi-asserted-by":"crossref","first-page":"174","DOI":"10.1016\/j.postharvbio.2005.04.003","volume":"37","author":"V L\u00f3pez-Rubira","year":"2005","unstructured":"L\u00f3pez-Rubira, V., Conesa, A., Allende, A., & Art\u00e9s, 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(2), 174\u2013185.","journal-title":"Postharvest Biology and Technology"},{"issue":"4","key":"540_CR28","doi-asserted-by":"crossref","first-page":"461","DOI":"10.1006\/fmic.2000.0341","volume":"17","author":"A Margolles","year":"2000","unstructured":"Margolles, A., Mayo, B., & Reyes-Gavil\u00e1n, C. G. (2000). Phenotypic characterization of Listeria monocytogenes and Listeria innocua strains isolated from short-ripened cheeses. Food Microbiology, 17(4), 461\u2013467.","journal-title":"Food Microbiology"},{"issue":"2\u20133","key":"540_CR29","doi-asserted-by":"crossref","first-page":"187","DOI":"10.1016\/S0168-1605(01)00648-1","volume":"73","author":"D Marquenie","year":"2002","unstructured":"Marquenie, D., Michiels, C. W., Geeraerd, A. H., Schenk, A., Soontjen, C., Van Impe, J. F., & Nicol\u00e4i, B. M. (2002). Using survival analysis to investigate the effect of UVC and heat treatment on storage rot of strawberry and sweet cherry. International Journal of Food Microbiology, 73(2\u20133), 187\u2013196.","journal-title":"International Journal of Food Microbiology"},{"issue":"3","key":"540_CR30","doi-asserted-by":"crossref","first-page":"S253","DOI":"10.1016\/S1350-4177(96)00034-X","volume":"3","author":"TJ Mason","year":"1996","unstructured":"Mason, T. J., Paniwnyk, L., & Lorimer, J. P. (1996). The uses of ultrasound in food technology. Ultrasonics Sonochemistry, 3(3), S253\u2013S260.","journal-title":"Ultrasonics Sonochemistry"},{"issue":"12","key":"540_CR31","doi-asserted-by":"crossref","first-page":"1151","DOI":"10.1016\/j.foodcont.2009.03.007","volume":"20","author":"FA Miller","year":"2009","unstructured":"Miller, F. A., Gil, M. M., Brand\u00e3o, T. R. S., Teixeira, P., & Silva, C. L. M. (2009). Sigmoidal thermal inactivation kinetics of Listeria innocua in broth: Influence of strain and growth phase. Food Control, 20(12), 1151\u20131157.","journal-title":"Food Control"},{"issue":"1","key":"540_CR32","doi-asserted-by":"crossref","first-page":"52","DOI":"10.1016\/j.jfoodeng.2005.09.001","volume":"78","author":"S Mukherjee","year":"2007","unstructured":"Mukherjee, S., & Chattopadhyay, P. K. (2007). Whirling bed blanching of potato cubes and its effects on product quality. Journal of Food Engineering, 78(1), 52\u201360.","journal-title":"Journal of Food Engineering"},{"issue":"1","key":"540_CR33","doi-asserted-by":"crossref","first-page":"30","DOI":"10.1016\/j.idairyj.2008.07.002","volume":"19","author":"F Noci","year":"2009","unstructured":"Noci, F., Walkling-Ribeiro, M., Cronin, D. A., Morgan, D. J., & Lyng, J. G. (2009). Effect of thermosonication, pulsed electric field and their combination on inactivation of Listeria innocua in milk. International Dairy Journal, 19(1), 30\u201335.","journal-title":"International Dairy Journal"},{"issue":"14","key":"540_CR34","doi-asserted-by":"crossref","first-page":"1831","DOI":"10.1002\/jsfa.1894","volume":"84","author":"J Pan","year":"2004","unstructured":"Pan, J., Vicente, A. R., Mart\u00ednez, G. A., Chaves, A. R., & Civello, P. M. (2004). Combined use of UV-C irradiation and heat treatment to improve postharvest life of strawberry fruit. Journal of the Science of Food and Agriculture, 84(14), 1831\u20131838.","journal-title":"Journal of the Science of Food and Agriculture"},{"issue":"3","key":"540_CR35","doi-asserted-by":"crossref","first-page":"207","DOI":"10.1016\/S0168-1605(03)00075-8","volume":"87","author":"P Piyasena","year":"2003","unstructured":"Piyasena, P., Mohareb, E., & McKellar, R. C. (2003). Inactivation of microbes using ultrasound: A review. International Journal of Food Microbiology, 87(3), 207\u2013216.","journal-title":"International Journal of Food Microbiology"},{"issue":"2\u20133","key":"540_CR36","doi-asserted-by":"crossref","first-page":"125","DOI":"10.1016\/S0168-1605(03)00161-2","volume":"89","author":"AIV Ross","year":"2003","unstructured":"Ross, A. I. V., Griffiths, M. W., Mittal, G. S., & Deeth, H. C. (2003). Combining nonthermal technologies to control foodborne microorganisms. International Journal of Food Microbiology, 89(2\u20133), 125\u2013138.","journal-title":"International Journal of Food Microbiology"},{"issue":"6","key":"540_CR37","first-page":"1035","volume":"42","author":"I Sotome","year":"2009","unstructured":"Sotome, I., Takenaka, M., Koseki, S., Ogasawara, Y., Nadachi, Y., Okadome, H., & Isobe, S. (2009). Blanching of potato with superheated steam and hot water spray. LWT\u2014Food Science and Technology, 42(6), 1035\u20131040.","journal-title":"Food Science and Technology"},{"issue":"3","key":"540_CR38","doi-asserted-by":"crossref","first-page":"829","DOI":"10.1016\/j.foodchem.2006.09.033","volume":"103","author":"CC Teow","year":"2007","unstructured":"Teow, C. C., Truong, V.-D., McFeeters, R. F., Thompson, R. L., Pecota, K. V., & Yencho, G. C. (2007). Antioxidant activities, phenolic and [beta]-carotene contents of sweet potato genotypes with varying flesh colours. Food Chemistry, 103(3), 829\u2013838.","journal-title":"Food Chemistry"},{"issue":"2","key":"540_CR39","doi-asserted-by":"crossref","first-page":"166","DOI":"10.1016\/j.jfoodeng.2009.01.027","volume":"93","author":"BK Tiwari","year":"2009","unstructured":"Tiwari, B. K., O\u2019Donnell, C. P., & Cullen, P. J. (2009). Effect of sonication on retention of anthocyanins in blackberry juice. Journal of Food Engineering, 93(2), 166\u2013171.","journal-title":"Journal of Food Engineering"},{"issue":"4","key":"540_CR40","doi-asserted-by":"crossref","first-page":"561","DOI":"10.1016\/j.jfoodeng.2007.08.017","volume":"85","author":"S Unluturk","year":"2008","unstructured":"Unluturk, S., AtIlgan, M. R., Handan Baysal, A., & Tari, C. (2008). Use of UV-C radiation as a non-thermal process for liquid egg products (LEP). Journal of Food Engineering, 85(4), 561\u2013568.","journal-title":"Journal of Food Engineering"},{"issue":"1","key":"540_CR41","doi-asserted-by":"crossref","first-page":"29","DOI":"10.3168\/jds.S0022-0302(97)75909-5","volume":"80","author":"A Vercet","year":"1997","unstructured":"Vercet, A., Lopez, P., & Burgos, J. (1997). Inactivation of heat-resistant lipase and protease from Pseudomonas fluorescens by nanothermosonication. Journal of Dairy Science, 80(1), 29\u201336.","journal-title":"Journal of Dairy Science"},{"issue":"1","key":"540_CR42","doi-asserted-by":"crossref","first-page":"69","DOI":"10.1016\/j.postharvbio.2004.06.001","volume":"35","author":"AR Vicente","year":"2005","unstructured":"Vicente, A. R., Pineda, C., Lemoine, L., Civello, P. M., Martinez, G. A., & Chaves, A. R. (2005). UV-C treatments reduce decay, retain quality and alleviate chilling injury in pepper. Postharvest Biology and Technology, 35(1), 69\u201378.","journal-title":"Postharvest Biology and Technology"},{"key":"540_CR43","volume-title":"Probability and statistics for engineers and scientists","author":"RE Walpole","year":"1993","unstructured":"Walpole, R. E., & Myers, R. H. (1993). Probability and statistics for engineers and scientists. New York, NY: Macmillan."},{"issue":"1","key":"540_CR44","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/S0168-1605(03)00158-2","volume":"90","author":"BR Yaun","year":"2004","unstructured":"Yaun, B. R., Sumner, S. S., Eifert, J. D., & Marcy, J. E. (2004). Inhibition of pathogens on fresh produce by ultraviolet energy. International Journal of Food Microbiology, 90(1), 1\u20138.","journal-title":"International Journal of Food Microbiology"},{"issue":"12","key":"540_CR45","doi-asserted-by":"crossref","first-page":"7857","DOI":"10.1128\/AEM.01333-06","volume":"72","author":"VF Zenoff","year":"2006","unstructured":"Zenoff, V. F., Sineriz, F., & Far\u00edas, M. E. (2006). Diverse responses to UV-B radiation and repair mechanisms of bacteria isolated from high-altitude aquatic environments. Applied and Environmental Microbiology, 72(12), 7857\u20137863.","journal-title":"Applied and Environmental Microbiology"}],"container-title":["Food and Bioprocess Technology"],"original-title":[],"language":"en","link":[{"URL":"http:\/\/link.springer.com\/content\/pdf\/10.1007\/s11947-011-0540-8.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/link.springer.com\/article\/10.1007\/s11947-011-0540-8\/fulltext.html","content-type":"text\/html","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/link.springer.com\/content\/pdf\/10.1007\/s11947-011-0540-8","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2019,6,8]],"date-time":"2019-06-08T18:17:28Z","timestamp":1560017848000},"score":1,"resource":{"primary":{"URL":"http:\/\/link.springer.com\/10.1007\/s11947-011-0540-8"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2011,3,1]]},"references-count":45,"journal-issue":{"issue":"6","published-print":{"date-parts":[[2011,8]]}},"alternative-id":["540"],"URL":"https:\/\/doi.org\/10.1007\/s11947-011-0540-8","relation":{},"ISSN":["1935-5130","1935-5149"],"issn-type":[{"value":"1935-5130","type":"print"},{"value":"1935-5149","type":"electronic"}],"subject":[],"published":{"date-parts":[[2011,3,1]]}}}