Using product driven process synthesis in the biorefinery

Autor: Alexandra Kiskini, Harry Gruppen, Peter A. Wierenga, Edwin Poiesz, Edwin Zondervan

Publikováno v: 12th International Symposium on Process Systems Engineering and 25th European Symposium on Computer Aided Process Engineering
Computer Aided Chemical Engineering, 37, 1253-1258. Elsevier
Computers and Chemical Engineering 91 (2016)
Computers and Chemical Engineering, 91, 257-268
12th International Symposium on Process Systems Engineering and 25th European Symposium on Computer Aided Process Engineering. Elsevier
Computers and Chemical Engineering, 91, 257-268. Elsevier

In this work, we propose the use of the product-driven process synthesis (PDPS) methodology for the product and process design stage in biorefinery. The aim of the biorefinery is to optimize the total use of the whole feedstock – with focus being o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d1e6640144f5b1745d5c001f32c966c5
https://doi.org/10.1016/j.compchemeng.2016.03.030

Anti-inflammatory effects of a special carbohydrate–whey protein cake after exhaustive cycling in humans

Autor: Aristidis Tsatsakis, Efthalia Kerasioti, N Goutzourelas, Alexandra Kiskini, Dimitrios Kouretas, Dimitrios Stagos, Yiannis Koutedakis, Spyros Pournaras, Athanasios Z. Jamurtas

Publikováno v: Food and Chemical Toxicology. 61:42-46

Intense exercise induces increased levels of pro-inflammatory and anti-inflammatory cytokines. Thus, the purpose of this study was to examine the effects of a special cake (consisting of carbohydrate to whey protein 3.5:1) vs. an isocaloric carbohydr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a011bd8b81c97467055fbf6475e5e05
https://doi.org/10.1016/j.fct.2013.01.023

Effect of Plant Age on the Quantity and Quality of Proteins Extracted from Sugar Beet (Beta vulgaris L.) Leaves

Autor: Anne M. Vissers, Harry Gruppen, Peter A. Wierenga, Jean-Paul Vincken, Alexandra Kiskini

Publikováno v: Journal of Agricultural and Food Chemistry 64 (2016) 44
Journal of Agricultural and Food Chemistry, 64(44), 8305-8314

Effects of the developmental stage (e.g., young, mature, or senescent) of leaves on their chemical composition have been described in the literature. This study focuses on the variation in chemical composition and quantity and quality of proteins ext

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2476e7535e8b8b4bd0755b9eb79f979d
https://pubmed.ncbi.nlm.nih.gov/27750423

Effect of Iron Fortification on Physical and Sensory Quality of Gluten-Free Bread

Autor: Stavrianos Yanniotis, Alexandra Kiskini, Maria Kapsokefalou, Ioanna Mandala

Publikováno v: Food and Bioprocess Technology. 5:385-390

The scope of the present study was to investigate the effects of different iron compounds on the physical and sensory characteristics of gluten-free breads (GFBs) that were iron fortified (40 mg/kg solid compound) using different iron compounds. Diff

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ac2bd564b9e35e99c7ba5b4d8699c9de
https://doi.org/10.1007/s11947-011-0651-2

Effect of water, albumen and fat on the quality of gluten-free bread containing amaranth

Autor: Emmerich Berghofer, Athanasios E. Kostaropoulos, Ioanna Mandala, Regine Schoenlechner, Alexandra Kiskini

Publikováno v: International Journal of Food Science & Technology. 45:661-669

Summary The aim of the research was the development of an alternative formula for gluten-free bread (GFB) containing amaranth flour. GFBs were prepared using a 23 factorial screening experimental design. The amount of water, albumen and fat varied in

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::46e69fc2f5ade478feb80b6ad5805118
https://doi.org/10.1111/j.1365-2621.2009.02154.x