Zobrazeno 1 - 10
of 230
pro vyhledávání: '"C Pappa"'
Autor:
Eleni C. Pappa, Efthymia Kondyli, Athanasios C. Pappas, Panagiota Kyriakaki, Evangelos Zoidis, Lida Papalamprou, Agori Karageorgou, Panagiotis Simitzis, Michael Goliomytis, Eleni Tsiplakou, Constantinos A. Georgiou
Publikováno v:
Dairy, Vol 5, Iss 3, Pp 436-450 (2024)
In the present study, the physicochemical characteristics of 108 yoghurts purchased from the Greek market have been assessed. Generally, the range of the mean pH values of samples was 3.58–4.64, of fat 0–10.8%, of protein 3.29–10.05%, of total
Externí odkaz:
https://doaj.org/article/1061ee4ea9b54483ace544703abc6212
Autor:
Eleni C. Pappa, Efthymia Kondyli
Publikováno v:
Dairy, Vol 4, Iss 1, Pp 43-67 (2023)
Greece has a variety of cheeses that are registered as protected designation of origin and protected geographical indications, and many others that are produced in a traditional way, without such registration. This article aims to describe the charac
Externí odkaz:
https://doaj.org/article/1508dd004fcd4bb1943b60d071aba5e5
Autor:
Eleni C. Pappa, Efthymia Kondyli, Anna-Maria Vlachou, Athanasia Kakouri, Evdokia Malamou, John Samelis
Publikováno v:
AIMS Agriculture and Food, Vol 7, Iss 2, Pp 444-460 (2022)
Tsalafouti is a fermented dairy product produced from 'boiled', naturally acidified sheep milk during summer (end of lactation period) as a farmhouse product. As consumer's demand is regular throughout the year, a semi-industrial production method of
Externí odkaz:
https://doaj.org/article/2e1429e5ff4e4ca69c01182fc6bf943b
Autor:
Eleni C. Pappa, Efthymia Kondyli, Athanasios C. Pappas, Elisavet Giamouri, Aikaterini Sarri, Alexandros Mavrommatis, Evangelos Zoidis, Lida Papalamprou, Panagiotis Simitzis, Michael Goliomytis, Eleni Tsiplakou, Constantinos A. Georgiou
Publikováno v:
Foods, Vol 12, Iss 12, p 2426 (2023)
Greece has a long tradition in cheesemaking, with 22 cheeses registered as protected designation of origin (PDO), 1 as protected geographical indication (PGI), and 1 applied for PGI. Several other cheeses are produced locally without any registration
Externí odkaz:
https://doaj.org/article/e4a8bd7df52240f0973608687b84caae
Publikováno v:
Fermentation, Vol 8, Iss 1, p 20 (2022)
Traditional hard Xinotyri cheese was manufactured using raw or pasteurized goat milk, without starter cultures, and the changes in microbiological and biochemical characteristics were studied during ripening and storage. Mesophilic lactic acid bacter
Externí odkaz:
https://doaj.org/article/82c89779a4d844f38f5a23221405183e
Autor:
Efthymia Kondyli, Eleni C. Pappa, Dimitris Arapoglou, Maria Metafa, Christos Eliopoulos, Cleanthes Israilides
Publikováno v:
Foods, Vol 11, Iss 3, p 417 (2022)
In the present work, a fresh spreadable cheese from ovine milk with or without (control) fortification with β-glucan was manufactured. β-Glucan was extracted from the mushroom Pleurotus ostreatus and its concentration in the cheese was 0.4% (w/w).
Externí odkaz:
https://doaj.org/article/474acba46cef411d9e456fec2f47996e
Autor:
Georgiou, Eleni C. Pappa, Efthymia Kondyli, Athanasios C. Pappas, Elisavet Giamouri, Aikaterini Sarri, Alexandros Mavrommatis, Evangelos Zoidis, Lida Papalamprou, Panagiotis Simitzis, Michael Goliomytis, Eleni Tsiplakou, Constantinos A.
Publikováno v:
Foods; Volume 12; Issue 12; Pages: 2426
Greece has a long tradition in cheesemaking, with 22 cheeses registered as protected designation of origin (PDO), 1 as protected geographical indication (PGI), and 1 applied for PGI. Several other cheeses are produced locally without any registration
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::9e94686e4b0384f4b1bb89c4572ee4bb
Publikováno v:
Food Technology and Biotechnology, Vol 55, Iss 4, Pp 496-510 (2017)
The microbiological quality of and changes in the main physicochemical parameters, together with the evolution of proteolysis, lipolysis and volatile profiles of soft Xinotyri, a traditional Greek acid-curd cheese (pH≈4.4, moisture 65 %, salt 1 %)
Externí odkaz:
https://doaj.org/article/5345784aa5d64d06a486a0237809222b
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