Zobrazeno 1 - 10
of 35
pro vyhledávání: '"Anna Marinopoulou"'
Autor:
Theofilos Frangopoulos, Apostolos Ketesidis, Anna Marinopoulou, Athanasios Goulas, Dimitrios Petridis, Vassilis Karageorgiou
Publikováno v:
Foods, Vol 13, Iss 20, p 3333 (2024)
An attempt was made to evaluate the elongation level as a stressor on biodegradable starch films reinforced with nanoclay using a simple linear model. A total of 120 film units were subjected to increasing elongation levels and the exact break time o
Externí odkaz:
https://doaj.org/article/a625ee9a09fa456d98d2d1d6372742c3
Autor:
Theofilos Frangopoulos, Sophia Dimitriadou, Joanis Ozuni, Anna Marinopoulou, Athanasios Goulas, Dimitrios Petridis, Vassilis Karageorgiou
Publikováno v:
Applied Sciences, Vol 14, Iss 17, p 7728 (2024)
A destructive degradation model was applied on films made from different concentrations of starch, glycerol and nanoclay using various elongation levels as a stress variable at different stress times and stretch cycles. The log tensile quotient (loga
Externí odkaz:
https://doaj.org/article/29ac7caf3f6044daba034175eec60011
Autor:
Anna Marinopoulou, Georgia Kagioglou, Nikolaos Vacharakis, Stylianos Raphaelides, Maria Papageorgiou
Publikováno v:
Foods, Vol 12, Iss 24, p 4411 (2023)
Two different levels (5 and 10%) of male honey bees (drones) in powder form were incorporated into wheat flour, and their impact on dough properties and on bread-quality characteristics were investigated. The incorporation of the drone powder to the
Externí odkaz:
https://doaj.org/article/8f671c125c254a4e9553bbdaf83936df
Autor:
Theofilos Frangopoulos, Anna Marinopoulou, Athanasios Goulas, Eleni Likotrafiti, Jonathan Rhoades, Dimitrios Petridis, Eirini Kannidou, Alexios Stamelos, Maria Theodoridou, Athanasia Arampatzidou, Alexandra Tosounidou, Lazaros Tsekmes, Konstantinos Tsichlakis, Giorgos Gkikas, Eleftherios Tourasanidis, Vassilis Karageorgiou
Publikováno v:
Foods, Vol 12, Iss 14, p 2812 (2023)
A definitive screening design was used in order to evaluate the effects of starch, glycerol and montmorillonite (MMT) concentrations, as well as the drying temperature, drying tray type and starch species, on packaging film’s functional properties.
Externí odkaz:
https://doaj.org/article/544d79688a5b4b61b82011da220669d1
Publikováno v:
International Journal of Food Studies, Vol 9, Iss 1 (2020)
Black and green olive pulp was added to wheat bread formulation at different levels (5, 10, 15%) with the aim to improve its nutritional value by enhancing the phenolic content and antioxidant capacity. Additionally, the effects of the fortification
Externí odkaz:
https://doaj.org/article/e15bdb9d78334ff39a1ecaac923dc85d
Autor:
Dimitrios Petridis, Stylianos Exarhopoulos, Georgia Dimitreli, Eleni Kalogianni, Despoina Georgiou, Anna Marinopoulou
Publikováno v:
International Journal of Food Science & Technology. 56:2832-2842
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::48ecfa1d9225d41477bc39726baa1aa0
https://doi.org/10.1111/ijfs.14919
https://doi.org/10.1111/ijfs.14919
Publikováno v:
Drying Technology. 39:1950-1967
Spray dried molecular inclusion complexes of starch with paracetamol, were produced using an industrial-scale spray drying unit. X-ray diffraction (XRD), Differential Scanning Calorimetry (DSC), Op...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e6c71636e15ad3968e31a169ea975efe
https://doi.org/10.1080/07373937.2020.1815764
https://doi.org/10.1080/07373937.2020.1815764
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ae2e4421a23727307429c3031ed0d63d
https://doi.org/10.1111/jfpp.15938
https://doi.org/10.1111/jfpp.15938
Autor:
Anna Marinopoulou
Σκοπός της παρούσας μελέτης ήταν η διερεύνηση της επίδρασης της θερμοκρασίας παρασκευής των συμπλόκων αμυλόζης και συστημάτων αμύλου μ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a090e74b3aa42c2adc730a030896433e
https://doi.org/10.12681/eadd/38111
https://doi.org/10.12681/eadd/38111
Autor:
Dimitris Petridis, Anna Marinopoulou
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c71b43696af494beab11a77239a5fbac
https://doi.org/10.1111/jfpp.15875
https://doi.org/10.1111/jfpp.15875