Zobrazeno 1 - 10
of 166
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:
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:
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:
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:
Iris, Plioni, Archontoula, Kalogeropoulou, Dimitra, Dimitrellou, Panagiotis, Kandylis, Maria, Kanellaki, Poonam Singh, Nigam, Athanasios A, Koutinas
Publikováno v:
Bioprocess and Biosystems Engineering. 45:783-790
This paper studies the reduction of crystallinity degree (CD) of cellulose treated with starch gel (SG), and the correlation of CD with the fermentation efficiency of cellulose to fuel-grade ethanol. Cellulose bioconversion from wood sawdust, consist
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0e31e9fe6fd7ec699556301b3b7e247c
https://doi.org/10.1007/s00449-022-02706-y
https://doi.org/10.1007/s00449-022-02706-y
Autor:
Iris Plioni, Archontoula Kalogeropoulou, Dimitra Dimitrellou, Panagiotis Kandylis, Poonam Singh Nigam, Maria Kanellaki, Athanasios A. Koutinas
Publikováno v:
Biocatalysis and Agricultural Biotechnology. 50:102733
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5f5da2e33c08c2cbbf660f09807a81d7
https://doi.org/10.1016/j.bcab.2023.102733
https://doi.org/10.1016/j.bcab.2023.102733
Autor:
Konstantina Boura, Poonam Singh Nee Nigam, Maria Kanellaki, A Drosos, Athanasios A. Koutinas, Agapi Dima, M. Soupioni
Publikováno v:
Food and Bioproducts Processing. 128:202-214
In this study, an effort was made to create a model cell factory of Saccharomyces cerevisiae using bacterial cellulose (BC) and Aspergillus awamori for consolidated bioprocessing (CBP) of starch. This work suggested development of a cell factory for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::64da6a0029a8582c0d0c4fc631b4bb4e
https://doi.org/10.1016/j.fbp.2021.05.006
https://doi.org/10.1016/j.fbp.2021.05.006