Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Athanasios Limnaios"'
Publikováno v:
Dairy, Vol 5, Iss 1, Pp 78-92 (2024)
The growing global market of dairy products has led to the need for alternative approaches regarding whey valorization, which is the primary by-product of cheese and strained yogurt production. In this context, prebiotic galactooligosaccharides can b
Externí odkaz:
https://doaj.org/article/930c20fea1e94e2391afc2f15da42e45
Autor:
Athanasios Limnaios, Maria Tsevdou, Elena Tsika, Nausika Korialou, Anastasia Zerva, Evangelos Topakas, Petros Taoukis
Publikováno v:
Catalysts, Vol 13, Iss 10, p 1360 (2023)
The steadily increasing global popularity of Greek strained yoghurt has necessitated alternative valorization approaches for acid whey, the major straining process effluent. In this context, prebiotic galacto-oligosaccharides can be enzymatically syn
Externí odkaz:
https://doaj.org/article/6f967c77e94a4272ba8972f7cfd55193
Autor:
Maria Tsevdou, George Dimopoulos, Athanasios Limnaios, Ioanna Semenoglou, Theofania Tsironi, Petros Taoukis
Publikováno v:
Applied Sciences, Vol 13, Iss 6, p 3845 (2023)
High pressure is an industrially established food preservation process applied for the minimal processing or cold pasteurization of chilled, fresh, or ready-to-eat products. This study aimed to quantify the effectiveness of high pressure on the inact
Externí odkaz:
https://doaj.org/article/abc31f37ee414325b81381cfdc266289
Autor:
George Katsaros, Petros Taoukis, A. Katsimichas, Varvara Andreou, Athanasios Limnaios, George Dimopoulos, T. Tsonas
Publikováno v:
Food and Bioprocess Technology. 14:2091-2106
The objective of this work was to evaluate the potential of Pulsed Electric Field application on the enhancement of air-drying and frying kinetics of zucchini in terms of quality of final zucchini products. PEF-caused electroporation could enhance dr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b53489a08e3f001ad4c9493cc0015512
https://doi.org/10.1007/s11947-021-02705-z
https://doi.org/10.1007/s11947-021-02705-z
Autor:
Anastasia Zerva, Evangelos Topakas, Nikolaos S. Thomaidis, Anastasia S. Kritikou, Athanasios Limnaios, Petros Taoukis
Publikováno v:
New Biotechnology. 63:45-53
β-Galactosidases are key enzymes in the food industry. Apart from the hydrolysis of the saccharide bond of lactose, they also catalyze transgalactosylation reactions, producing galactooligosaccharides (GOS) with prebiotic activity. Here we report th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ef1b1ab58b79bbbd028e62d23911742d
https://doi.org/10.1016/j.nbt.2021.03.002
https://doi.org/10.1016/j.nbt.2021.03.002
Publikováno v:
Journal of Food Science. 86:2539-2552
This study investigated the effect of pulsed electric fields (PEF) pretreatment on rehydration kinetics, firmness, and release of intracellular components of dried chickpeas during rehydration at 35 to 65°C. After soaking preconditioning, chickpeas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2d68324c76949b28a718054b5a49ccad
https://doi.org/10.1111/1750-3841.15768
https://doi.org/10.1111/1750-3841.15768
Autor:
Vasilis P. Valdramidis, Athanasios Limnaios, Oliver Schlüter, Jean-Pierre Brincat, Antje Fröhling, Namrata Pathak, Graziele G. Bovi, Petros Taoukis
Publikováno v:
Journal of Food Processing and Preservation. 44
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::47488afdb31327637b89c1307b8c7511
https://doi.org/10.1111/jfpp.14581
https://doi.org/10.1111/jfpp.14581
Publikováno v:
Innovative Food Science & Emerging Technologies. 74:102865
This work explores the effect of High Pressure (HP) treatment on the proteolytic activity and autolytic capacity of Saccharomyces cerevisiae suspensions, based on yeast extract production. Cellular suspensions were treated at 200–600 MPa for 0–12
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fedff75e4ef679a0d629a5162dea751e
https://doi.org/10.1016/j.ifset.2021.102865
https://doi.org/10.1016/j.ifset.2021.102865
Autor:
Vasilis P. Valdramidis, Namrata Pathak, Antje Fröhling, Graziele Grossi Bovi, Oliver Schlüter, Athanasios Limnaios, Petros Taoukis
Publikováno v:
LWT. 151:112213
Red currants, berries usually consumed fresh, are prone to fast quality deterioration, due to microbial spoilage. This study evaluates diffuse coplanar surface barrier discharge cold atmospheric pressure plasma (DCSBD CAPP) treatment as a potential d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::92a69205ff18ea7ee626b14b2a79bbae
https://doi.org/10.1016/j.lwt.2021.112213
https://doi.org/10.1016/j.lwt.2021.112213