@article{Dermesonlouoglou2007,

title = { Kinetic modelling of the degradation of quality of osmo-dehydrofrozen tomatoes during storage},

author = {E. Dermesonlouoglou and M. Giannakourou and P.S. Taoukis},

doi = {10.1016/j.foodchem.2006.05.070},

year  = {2007},

date = {2007-10-17},

journal = {Food Chemistry},

volume = {103},

issue = {3},

pages = {985-993},

abstract = {Tomato slices were submitted to osmotic pretreatment in a high DE maltodextrin syrup and were subsequently frozen. The objective was to evaluate the quality stabilisation of the osmo-dehydrofrozen samples during their frozen storage over a wide temperature range from −5 to −20 °C. Colour change, total lycopene content and vitamin C (l-ascorbic acid) loss were kinetically studied, and their temperature dependence was modelled by the Arrhenius equation. Dehydrofrozen samples exhibited significantly improved stability, with the rates of colour change, total lycopene and l-ascorbic acid loss being reduced by up to 64% for osmotically pretreated tomatoes, compared to the untreated samples.},

keywords = {Colour, freezing, Lycopene, osmotic dehydration, Tomatoes, Vitamin C},

pubstate = {published},

tppubtype = {article}

}

@article{Dermesonlouoglou2007b,

title = {Kinetic modelling of the quality degradation of frozen watermelon tissue: effect of the osmotic dehydration as a pre-treatment},

author = {E. Dermesonlouoglou and M. Giannakourou and P.S. Taoukis},

doi = {10.1111/j.1365-2621.2006.01280.x},

year  = {2007},

date = {2007-05-10},

journal = {International Journal of Food Science and Technology},

volume = {42},

pages = {790-798},

abstract = {Watermelon pieces were submitted to osmotic pre-treatment in alternative osmotic solutions of glucose, oligofructose and a high dextrose equivalent (DE) maltodextrin, in order to evaluate the quality and assess the stabilisation accomplished during the subsequent frozen storage in a wide temperature range from −5 to −20 °C. Colour change and total lycopene content loss were kinetically studied, and their temperature dependence was modelled by the Arrhenius equation. Dehydrofrozen samples exhibited significantly improved stability, with the rates of colour change and total lycopene loss being reduced up to 70% and 38%, respectively, for osmotically pre-treated watermelon, compared with the untreated samples.},

keywords = {freezing, Lycopene, quality, watermelon},

pubstate = {published},

tppubtype = {article}

}

@article{Dermesonlouoglou2005,

title = {Mass Transport Properties of Watermelon Tissue in Osmotic Solutions and Effect of Osmotic Dehydration on Frozen Watermelon Quality},

author = {E.K. Dermesonlouoglou and M.C. Giannakourou and S. Bakalis and P.S. Taoukis},

doi = {10.17660/ActaHortic.2005.674.62},

year  = {2005},

date = {2005-10-21},

journal = {Acta Hort},

volume = {674},

pages = {481-488},

keywords = {diffusion, freezing, osmotic pre-treatment, quality},

pubstate = {published},

tppubtype = {article}

}

@article{Giannakourou2003b,

title = {Stability of dehydrofrozen green peas pretreated with non conventional osmotic agents},

author = {M.C. Giannakourou and PS. Taoukis},

doi = {10.1111/j.1365-2621.2003.tb07009.x},

year  = {2003},

date = {2003-10-21},

journal = {J.Food Sci},

volume = {68},

issue = {6},

pages = {2002- 2010},

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°C, including the −3 to −12°C detrimental zone. Green color and L-ascorbic acid loss were kinetically studied, and their temperature dependence was modeled by Arrhenius and Will-iams-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.},

keywords = {color, freezing, green peas, L-ascorbic acid, osmotic dehydration},

pubstate = {published},

tppubtype = {article}

}