Zobrazeno 1 - 10
of 154
pro vyhledávání: '"Constantina Tzia"'
Publikováno v:
Molecules, Vol 29, Iss 16, p 3754 (2024)
The aim of this study was to develop functional composite edible films or coatings for fruit preservation by the addition of bioactive components in combinations that have not yet been thoroughly studied, according to the relevant literature. Edible
Externí odkaz:
https://doaj.org/article/7034119ba4e0475aa14cad644a42c370
Autor:
Penelope Banou, Stamatis Boyatzis, Konstantinos Choulis, Thanasis Karabotsos, Dimitris Tsimogiannis, Lamprini-Areti Tsakanika, Constantina Tzia, Athena Alexopoulou
Publikováno v:
Analytica, Vol 3, Iss 3, Pp 266-286 (2022)
Condition assessment of works of art created with oil media on paper could be a complex matter when presenting problems of damage due to the absorption of oil binders by the paper support, since they depend on several factors and occur in variable co
Externí odkaz:
https://doaj.org/article/ba466a8f33654c0994c831f93596d172
Autor:
Penelope Banou, Konstantinos Choulis, Thanasis Karabotsos, Dimitris Tsimogiannis, Lamprini-Areti Tsakanika, Constantina Tzia, Athena Alexopoulou
Publikováno v:
Analytica, Vol 3, Iss 1, Pp 120-134 (2022)
Oil media on paper, such as oil paintings, sketches, prints, and books, occasionally present problems associated with the effect of oil medium on the paper support, raising a composite matter of condition assessment as it depends on several factors.
Externí odkaz:
https://doaj.org/article/9c4b48e77ae34bf0a5cb7771f115dad3
Publikováno v:
Foods, Vol 12, Iss 23, p 4295 (2023)
The aim of this study was to examine the potential enhancement of the antimicrobial activity of edible films, composed of (i) chitosan (CH), cellulose nanocrystals (CNC) and beta-cyclodextrin (CD) (50%-37.5%-12.5%) and (ii) hydroxypropyl methylcellul
Externí odkaz:
https://doaj.org/article/c62aa88b3f004465b703d72434d09032
Publikováno v:
Molecules, Vol 28, Iss 1, p 353 (2023)
Natural deep eutectic solvents (NADES) composed of choline chloride with maltose (CMA), glycerol (CGL), citric (CCA) and lactic acid (CLA) combined with microwave (MAE), ultrasound (UAE), homogenate (HAE) and high hydrostatic pressure (HHPAE)-assiste
Externí odkaz:
https://doaj.org/article/cbe2ae9f21b246529e843ecd6e50453e
Publikováno v:
Applied Sciences, Vol 12, Iss 17, p 8729 (2022)
The aim of this study was to produce innovative edible films and coatings with various combinations of materials, in order to achieve the best possible resulting properties. More specifically, the effect of cellulose nanocrystals (CNC) or beta-cyclod
Externí odkaz:
https://doaj.org/article/6f6f5017dbb145929d3002c6dfeb141a
Publikováno v:
Molecules, Vol 26, Iss 6, p 1781 (2021)
Olive pomace, the solid by-product derived from olive oil production consists of a high concentration of bioactive compounds with antioxidant activity, such as phenolic compounds, and their recovery by applying innovative techniques is a great opport
Externí odkaz:
https://doaj.org/article/e820a87346344d4fb876ab83d6699cd6
Publikováno v:
International Journal of Food Studies, Vol 4, Iss 2 (2015)
The aim of this study was to encapsulate the steviol glycosides (SGs), derived from Stevia rebaudiana (Bert) Bertoni leaves, by applying a spray-drying method. The purpose was to minimize the bitter aftertaste of the SGs as well as to ameliorate/impr
Externí odkaz:
https://doaj.org/article/9de9d73f237046c09173e1dd73c5ef5f
Autor:
Virginia Giannou, Constantina Tzia
Publikováno v:
Foods, Vol 5, Iss 1, p 6 (2016)
The aim of this study was to enhance the quality and sensory characteristics of bread made from frozen dough. Both white and whole-wheat flour were used. In order to improve dough strength and stability during frozen storage, samples were supplemente
Externí odkaz:
https://doaj.org/article/e892fb72c305485db322055d4eeacf64
Publikováno v:
Natural Flavours, Fragrances, and Perfumes. :165-189
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e5436da8b21bdf015eabb159a3e2a27b
https://doi.org/10.1002/9783527824816.ch10
https://doi.org/10.1002/9783527824816.ch10