@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}

}