| dc.creator | Botsoglou, E. | en |
| dc.creator | Vareltzis, P. | en |
| dc.creator | Giannouli, P. | en |
| dc.creator | Govaris, A. | en |
| dc.date.accessioned | 2015-11-23T10:24:03Z | |
| dc.date.available | 2015-11-23T10:24:03Z | |
| dc.date.issued | 2012 | |
| dc.identifier.issn | 1120-1770 | |
| dc.identifier.uri | http://hdl.handle.net/11615/26382 | |
| dc.description.abstract | Halvas Farsalon, a traditional confection of Greece, was packaged under modified atmosphere conditions (MAP) with four different gas mixtures (groups: A: 80% N-2-20%CO2; B: 30%N-2-70%CO2; C: 100%N-2, and Control: atmospheric air) and stored at 4 degrees C for 28 days. The sensory properties, color, textural performance, and oxidative stability of halvas were evaluated during MAP storage. Results showed that storage affected the fatty acid profile of the control group by decreasing the percentage proportion of MUFAs and PUFAs and increasing SFAs, while had no effect on the other groups among which group A presented better quality characteristics. | en |
| dc.source | Italian Journal of Food Science | en |
| dc.source.uri | <Go to ISI>://WOS:000309405000009 | |
| dc.subject | Halvas Farsalon | en |
| dc.subject | modified atmosphere packaging | en |
| dc.subject | lipid oxidation | en |
| dc.subject | fatty | en |
| dc.subject | acids | en |
| dc.subject | sensory properties | en |
| dc.subject | refrigerated storage | en |
| dc.subject | CHEESE CAMEROS CHEESE | en |
| dc.subject | SHELF-LIFE EXTENSION | en |
| dc.subject | SENSORY QUALITY | en |
| dc.subject | FRESH | en |
| dc.subject | VACUUM | en |
| dc.subject | OXIDATION | en |
| dc.subject | Food Science & Technology | en |
| dc.title | EFFECT OF MODIFIED ATMOSPHERE PACKAGING ON HALVAS FARSALON QUALITY DURING REFRIGERATED STORAGE | en |
| dc.type | journalArticle | en |
