| dc.contributor.author |
Karathanos, VT |
en |
| dc.contributor.author |
Bakalis, S |
en |
| dc.contributor.author |
Kyritsi, A |
en |
| dc.contributor.author |
Rodis, PS |
en |
| dc.date.accessioned |
2014-06-06T06:47:02Z |
|
| dc.date.available |
2014-06-06T06:47:02Z |
|
| dc.date.issued |
2006 |
en |
| dc.identifier.issn |
10942912 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1080/10942910500473921 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/3348 |
|
| dc.subject |
Accelerated storage stability test |
en |
| dc.subject |
Browning reaction |
en |
| dc.subject |
Color |
en |
| dc.subject |
Legumes |
en |
| dc.subject |
Shelf life |
en |
| dc.subject.other |
Color |
en |
| dc.subject.other |
Data reduction |
en |
| dc.subject.other |
Degradation |
en |
| dc.subject.other |
Food storage |
en |
| dc.subject.other |
Moisture |
en |
| dc.subject.other |
Sensory perception |
en |
| dc.subject.other |
Stability |
en |
| dc.subject.other |
Testing |
en |
| dc.subject.other |
Thermal effects |
en |
| dc.subject.other |
Accelerated storage stability test |
en |
| dc.subject.other |
Browning reaction |
en |
| dc.subject.other |
Legumes |
en |
| dc.subject.other |
Shelf life |
en |
| dc.subject.other |
Food products |
en |
| dc.subject.other |
Phaseolus (angiosperm) |
en |
| dc.subject.other |
Phaseolus vulgaris |
en |
| dc.title |
Color degradation of beans during storage |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1080/10942910500473921 |
en |
| heal.publicationDate |
2006 |
en |
| heal.abstract |
Kinetics of color changes of beans (Phaseolus vulgaris) were investigated using sensory evaluation and objective colorimetric measurements during storage at elevated temperatures (25°-45°C). Whiteness parameter appeared to be accurately correlated to sensory evaluation data. It was found that browning depended strongly on the storage temperature and on the initial moisture content. An Arrhenius relationship was used to describe the effect of the temperature on the loss of quality. Both parameters indicated that the shelf life of beans may be extended by decreasing the initial moisture content of beans and by controlling storage conditions. |
en |
| heal.journalName |
International Journal of Food Properties |
en |
| dc.identifier.issue |
1 |
en |
| dc.identifier.volume |
9 |
en |
| dc.identifier.doi |
10.1080/10942910500473921 |
en |
| dc.identifier.spage |
61 |
en |
| dc.identifier.epage |
71 |
en |