Glycine Betaine-Mediated Protection of Peas (Pisum sativum L.) During Blanching and Frozen Storage

International Journal of Food Properties

Volumn 19, Issue 11, 2016, Pages 2510-2521

  Kar, Jayaranjan R ^a   Hallsworth, John E ^b   Singhal, Rekha S ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (India)

^b QUEEN'S UNIVERSITY BELFAST   (United Kingdom)

Author keywords

Compatible solutes; Cryoprotection; Glycine betaine; Green peas; Preservation of frozen vegetables; Pretreatment protocols

Indexed keywords

AMINO ACIDS; BLANCHING; FOOD STORAGE; QUALITY CONTROL;

COMPATIBLE SOLUTES; CRYO PROTECTIONS; GLYCINE BETAINE; GREEN PEAS; PRE-TREATMENT;

BETAINES;

EID: 84978760306     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2015.1099043     Document Type: Article

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