Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Agori Karageorgou"'
Autor:
Eleni C. Pappa, Efthymia Kondyli, Athanasios C. Pappas, Panagiota Kyriakaki, Evangelos Zoidis, Lida Papalamprou, Agori Karageorgou, Panagiotis Simitzis, Michael Goliomytis, Eleni Tsiplakou, Constantinos A. Georgiou
Publikováno v:
Dairy, Vol 5, Iss 3, Pp 436-450 (2024)
In the present study, the physicochemical characteristics of 108 yoghurts purchased from the Greek market have been assessed. Generally, the range of the mean pH values of samples was 3.58–4.64, of fat 0–10.8%, of protein 3.29–10.05%, of total
Externí odkaz:
https://doaj.org/article/1061ee4ea9b54483ace544703abc6212
Autor:
Nikoleta-Andriana Michalea-Dimoulea, Agori Karageorgou, Michael Goliomytis, Milia Tzoutzou, Vaggelis Ilias-Dimopoulos, Panagiotis Simitzis
Publikováno v:
Applied Sciences, Vol 14, Iss 14, p 6030 (2024)
Several synthetic food additives that bear an E-number are used by the meat industry as antioxidants/preservatives of cured meat products, such as pariza-type meat emulsion products. However, these agents have been associated with health problems, na
Externí odkaz:
https://doaj.org/article/8fad4ffafcd44a919773ea7f6d4666b5
Autor:
Agori Karageorgou, Maria Tsafou, Michael Goliomytis, Ariadni Hager-Theodorides, Katerina Politi, Panagiotis Simitzis
Publikováno v:
Antioxidants, Vol 12, Iss 8, p 1571 (2023)
Due to the limitations in the use of antibiotic agents, researchers are constantly seeking natural bioactive compounds that could benefit udder health status but also milk quality characteristics in dairy animals. The aim of the current study was the
Externí odkaz:
https://doaj.org/article/11c4e1c659b24f0a92f7dc392842dca1
Autor:
Agori Karageorgou, Anastasia Paveli, Michael Goliomytis, Georgios Theodorou, Ioannis Politis, Panagiotis Simitzis
Publikováno v:
Foods, Vol 12, Iss 12, p 2360 (2023)
Large amounts of yoghurt acid whey (YAW) are annually generated as a result of Greek-style yoghurt production, which poses a great hazard to the environment. In terms of sustainability, YAW application in the meat industry appears as a great alternat
Externí odkaz:
https://doaj.org/article/00ef68fee999439484c2572cf0eb0513
Autor:
Simitzis, Agori Karageorgou, Anastasia Paveli, Michael Goliomytis, Georgios Theodorou, Ioannis Politis, Panagiotis
Publikováno v:
Foods; Volume 12; Issue 12; Pages: 2360
Large amounts of yoghurt acid whey (YAW) are annually generated as a result of Greek-style yoghurt production, which poses a great hazard to the environment. In terms of sustainability, YAW application in the meat industry appears as a great alternat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::83654b54dc945583ca3d62985c651e49