@article{Dermesonlouoglou2007c,

title = {Stability of dehydrofrozen tomatoes pretreated with alternative osmotic solutes},

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

doi = {10.1016/j.jfoodeng.2005.09.026},

year  = {2007},

date = {2007-10-16},

journal = {Journal of Food Engineering},

volume = {78},

pages = {272-280},

abstract = {Quality of frozen tomato can significantly be improved by means of osmotic dehydration as a prefreezing treatment. The objective of this work was to study the effect of osmotic pretreatment with alternative osmotic solutes—glucose, a high DE maltodextrin (HDEM), oligofructose and trehalose—on the quality and functional properties of frozen tomato tissue. Colour, vitamin C content and texture characteristics of pretreated and conventionally frozen samples were comparatively measured at 3, 6, and 12 months, during storage at two temperatures, −12 and −20 °C. Sensory evaluation was also conducted. The results indicate that osmodehydrofrozen compared to conventionally frozen sliced tomatoes show improved quality and functional characteristics for prolonged storage period. For tomato samples pretreated with glucose, HDEM, oligofructose and oligofructose/trehalose and stored at −20 °C during 12 months, the retention of initial vitamin C content was 81%, 66%, 77% and 88%, while for frozen, untreated and blanched, products it was lower (44% and 58%), respectively. Sensory evaluation showed good organoleptic quality in osmodehydrofrozen tomato slices.},

keywords = {Colour, Frozen tomato, L-ascorbic acid, Maltodextrin, Oligofructose, osmotic dehydration, Texture, Trehalose},

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}

}