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- W2071366089 abstract "Flour (PF), protein concentrate (PPC) and starch (PS) from field peas (Pisum sativum) were examined for changes during a one year storage period at four moisture levels ranging from 3.8 to 13.6% and temperatures of 7, 21 and 30°C. The standard plate, coliform, yeast and mold and psychrotroph counts usually decreased to less than 10,000/g during the storage period. Odor and flavor changes under the most unfavorable storage conditions were probably largely due to lipid changes. Color variations during storage appeared to be caused by enzymatic or non-enzymatic browning near the surface of the glass storage containers. Les changements dans de la farine (PF), du concentré protéique (PPC), et de l'amidon (PS) de pois des champs (Pisum sativum), au cours d'une année de stockage, furent examinés à quatre niveaux d'humidité allant de 3.8 à 13.6%, et aux températures de 7, 21 et 30°C. Durant cette période de stockage, on observa habituellement une diminution à moins de 10 000/g pour les numérations sur plat de Pétri, les coliformes, les levures et moisissures, et les psychrotrophes. Sous les conditions de stockage les plus défavorables, les changements dans l'odeur et le goût furent probablement causés surtout à des changements au niveau des lipides. Les changements dans la couleur au cours du stockage furent apparemment attribuables au brunissement enzymatique ou non-enzymatique près de la surface des contenants en verre." @default.
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- W2071366089 date "1979-01-01" @default.
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- W2071366089 title "Storage Stability Studies on Pea Flour, Protein Concentrate and Starch" @default.
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- W2071366089 doi "https://doi.org/10.1016/s0315-5463(79)73055-0" @default.
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