Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Aggelos Charisis"'
Autor:
Ioannis Tsamesidis, Paraskevi Tzika, Despoina Georgiou, Aggelos Charisis, Sakshi Hans, Ronan Lordan, Ioannis Zabetakis, Eleni P. Kalogianni
Publikováno v:
Foods, Vol 13, Iss 1, p 79 (2023)
Background: The valorization of byproducts to obtain high nutritional value foods is of utmost importance for our planet where the population is booming. Among these products are oils rich in ω-3 fatty acids produced from fishery byproducts. Recentl
Externí odkaz:
https://doaj.org/article/6eeb3f06f85541d0941451db14a0be4b
Autor:
Aggelos Charisis, Eleni P. Kalogianni
Publikováno v:
Colloids and Interfaces, Vol 7, Iss 2, p 48 (2023)
In this work, alginate-chitosan microgel particles were formed at different pH levels with the aim of using them as viscoelastic interfacial layers, which confer emulsion stability to food systems. The particles’ size and structural characteristics
Externí odkaz:
https://doaj.org/article/0153036b3cac42c68c2600ff4c7302fc
Autor:
Eleni P. Kalogianni, Despoina Georgiou, Aggelos Charisis, Stylianos Exarhopoulos, Paraskevi Tzika
Publikováno v:
Journal of the American Oil Chemists' Society. 100:317-327
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::feffcdba9b86fe72d123020510ae2f98
https://doi.org/10.1002/aocs.12681
https://doi.org/10.1002/aocs.12681
Autor:
Kalogianni, Aggelos Charisis, Eleni P.
Publikováno v:
Colloids and Interfaces; Volume 7; Issue 2; Pages: 48
In this work, alginate-chitosan microgel particles were formed at different pH levels with the aim of using them as viscoelastic interfacial layers, which confer emulsion stability to food systems. The particles’ size and structural characteristics
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::6efd183ce1d7cce39f5075b3166baf60
Publikováno v:
European Journal of Lipid Science and Technology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7c856d3638c13c97bddaf55543a20c59
https://doi.org/10.1002/ejlt.202300008
https://doi.org/10.1002/ejlt.202300008
Striped mullet (Mugil cephalus) roe is used for the production of traditional delicacies in Greece (avgotaracho), Japan (karasumi) and Italy (botargo). In Greece avgotaracho is a Protected Designation of Origin product and its special taste combined
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e89f21fe08f0cf96477e23ccac65d34d
https://doi.org/10.22541/au.165258946.63856825/v1
https://doi.org/10.22541/au.165258946.63856825/v1
