Zobrazeno 1 - 10
of 167
pro vyhledávání: '"Athanasios A Koutinas"'
Autor:
Iris Plioni, Argyro Bekatorou, Antonia Terpou, Athanasios Mallouchos, Stavros Plessas, Athanasios A Koutinas, Eleftheria Katechaki
Publikováno v:
Foods, Vol 10, Iss 12, p 3133 (2021)
Fruit wastes and side-streams can be used for vinegar production to create added value for the agri-food sector and enhance farmer incomes and local economies. In this study, methods for vinegar production by wild and selected acetic acid bacteria (t
Externí odkaz:
https://doaj.org/article/e0f6b06b82954ecabe678233bdd7209b
Autor:
Ioanna Mantzourani, Antonia Terpou, Athanasios Alexopoulos, Pelagia Chondrou, Alex Galanis, Argyro Bekatorou, Eugenia Bezirtzoglou, Athanasios A Koutinas, Stavros Plessas
Publikováno v:
Microorganisms, Vol 6, Iss 4, p 121 (2018)
In the present study 38 lactic acid bacteria strains were isolated from kefir grains and were monitored regarding probiotic properties in a series of established in vitro tests, including resistance to low pH, resistance to pepsin and pancreatin, and
Externí odkaz:
https://doaj.org/article/5a12cf607d9d4f35bc53ca1c741bb30c
Autor:
Christos D. Bontzolis, Dimitra Dimitrellou, Iris Plioni, Panagiotis Kandylis, Magdalini Soupioni, Athanasios A. Koutinas, Maria Kanellaki
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100609- (2024)
Pimpinella anisum, commonly known as aniseed or anise, is a flowering plant whose fruits, characterized by distinct aroma and flavor, are widely used in Mediterranean gastronomy. This study aimed to evaluate the effect of the extraction method and so
Externí odkaz:
https://doaj.org/article/69c200fb71b34b1ab1172237e9653d83
Autor:
Athanasia Panitsa, Theano Petsi, Maria Kanellaki, Athanasios A. Koutinas, Panagiotis Kandylis
Publikováno v:
Food Technology and Biotechnology, Vol 62, Iss 1, Pp 119-126 (2024)
Research background. Nitrite salts are among the most used preservatives in meat products as they ensure their safe consumption. Despite their positive effects on food safety and stability, many side effects on human health have been reported, leadin
Externí odkaz:
https://doaj.org/article/62dc82cc0b5a4d53b3a9edbbc2d273ee
Autor:
Athanasios A Koutinas, Vasilios Sypsas, Panagiotis Kandylis, Andreas Michelis, Argyro Bekatorou, Yiannis Kourkoutas, Christos Kordulis, Alexis Lycourghiotis, Ibrahim M Banat, Poonam Nigam, Roger Marchant, Myrsini Giannouli, Panagiotis Yianoulis
Publikováno v:
PLoS ONE, Vol 7, Iss 4, p e34350 (2012)
Delignified cellulosic material has shown a significant promotional effect on the alcoholic fermentation as yeast immobilization support. However, its potential for further biotechnological development is unexploited. This study reports the character
Externí odkaz:
https://doaj.org/article/0b7dd7fdfcb447838ff1e90f070ecb7c
Autor:
Michalis Kallis, Konstantina Boura, Ioannis K. Karabagias, Maria Kanellaki, Athanasios A. Koutinas
Publikováno v:
Applied Sciences, Vol 12, Iss 18, p 9097 (2022)
In this work we studied the use of Pistacia terebinthus resin as carrier of a psychrotolerant and alcohol resistant yeast strain Saccharomyces cerevisiae AXAZ-1 for 27 repeated fermentation batches of white must (12.5 °Be) at 28, 21, 14 and 7 °C. T
Externí odkaz:
https://doaj.org/article/b2d7125ab6f2474fa9152a7151bd8462
Autor:
Athanasia Panitsa, Theano Petsi, Panagiotis Kandylis, Maria Kanellaki, Athanasios A. Koutinas
Publikováno v:
Foods, Vol 10, Iss 8, p 1882 (2021)
The quality and safety of juices are assured mainly through heat treatments and chemical preservatives. However, there is a growing trend in the food industry for lowering energy and water demands, and the chemicals and additives that may have negati
Externí odkaz:
https://doaj.org/article/03a2125a92184fe9afe690f4fabe7e34
Autor:
Angelika-Ioanna Gialleli, Vassilios Ganatsios, Antonia Terpou, Maria Kanellaki, Argyro Bekatorou, Athanasios A. Koutinas, Dimitra Dimitrellou
Publikováno v:
Food Technology and Biotechnology, Vol 55, Iss 3, Pp 325-332 (2017)
Development of a novel directly marketable beer brewed at low temperature in a domestic refrigerator combined with yeast immobilization technology is presented in this study. Separately, freeze-dried wort and immobilized cells of the cryotolerant yea
Externí odkaz:
https://doaj.org/article/c083baa313c94e7988e5f83f0819d6f2
Autor:
Athanasios Drosos, Golfo G. Kordopati, Charalampos Anastasopoulos, John Zafeiropoulos, Athanasios A. Koutinas, Maria Kanellaki
Structural and physicochemical properties of the water-treated bacterial cellulose (BC) which was produced by Komagateibacter sucrofermentans strain DSM 15973T either from a solid inoculum of the bacterial preculture in HS medium (BCS7) or liquid one
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6108d578b6f014eadd1b71666ae9ff4b
https://doi.org/10.21203/rs.3.rs-2793483/v1
https://doi.org/10.21203/rs.3.rs-2793483/v1
Autor:
Vassilios Ganatsios, Antonia Terpou, Argyro Bekatorou, Stavros Plessas, Athanasios A. Koutinas
Publikováno v:
Beverages, Vol 7, Iss 2, p 16 (2021)
Agro-industrial wastes can be valorized as biorefinery raw materials through innovative, environmentally friendly bioprocessing for added value products. In this study, a process for citrus waste valorization within the biorefinery concept is propose
Externí odkaz:
https://doaj.org/article/c6cc1d19fa7341bba16a8d8e7438797b