Stability of dehydrofrozen green peas pretreated with nonconventional osmotic agents

Giannakourou, MC; Taoukis, PS

dc.contributor.author	Giannakourou, MC	en
dc.contributor.author	Taoukis, PS	en
dc.date.accessioned	2014-03-01T01:19:33Z
dc.date.available	2014-03-01T01:19:33Z
dc.date.issued	2003	en
dc.identifier.issn	0022-1147	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/15571
dc.subject	Color	en
dc.subject	Freezing	en
dc.subject	Green peas	en
dc.subject	L-ascorbic acid	en
dc.subject	Osmotic dehydration	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Arrhenius	en
dc.subject.other	Pisum sativum	en
dc.title	Stability of dehydrofrozen green peas pretreated with nonconventional osmotic agents	en
heal.type	journalArticle	en
heal.identifier.primary	10.1111/j.1365-2621.2003.tb07009.x	en
heal.identifier.secondary	http://dx.doi.org/10.1111/j.1365-2621.2003.tb07009.x	en
heal.language	English	en
heal.publicationDate	2003	en
heal.abstract	Green peas were submitted to osmotic pretreatments in carbohydrate-salt syrups to evaluate the effect of alternative agents on quality and assess the stabilization accomplished during subsequent storage in a wide temperature range-down to -24 degreesC, including the -3 to -12 degreesC detrimental zone. Green color and L-ascorbic acid loss were kinetically studied, and their temperature dependence was modeled by Arrhenius and Williams-Landel-Ferry equations. Dehydrofrozen samples exhibited significantly improved stability, with the rate of L-ascorbic acid loss, being reduced by as much as 3-fold for peas osmotically pretreated with oligofructose, trehalose, and maltitol systems. The cryostabilization results are discussed in relation to glass transition behavior of the modified osmodehydrofrozen food matrix.	en
heal.publisher	INST FOOD TECHNOLOGISTS	en
heal.journalName	Journal of Food Science	en
dc.identifier.doi	10.1111/j.1365-2621.2003.tb07009.x	en
dc.identifier.isi	ISI:000184910500023	en
dc.identifier.volume	68	en
dc.identifier.issue	6	en
dc.identifier.spage	2002	en
dc.identifier.epage	2010	en