Zobrazeno 1 - 10
of 53
pro vyhledávání: '"Dimitra Dimitrellou"'
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:
Grigorios Nelios, Valentini Santarmaki, Chrysoula Pavlatou, Dimitra Dimitrellou, Yiannis Kourkoutas
Publikováno v:
Microorganisms, Vol 10, Iss 2, p 272 (2022)
The incidence of type 1 diabetes (T1D) has been dramatically increased in developed countries, and beyond the genetic impact, environmental factors, including diet, seem to play an important role in the onset and development of the disease. In this v
Externí odkaz:
https://doaj.org/article/ece2bc3f8a0a42c4b9e24fe40f8aa2c0
Publikováno v:
Beverages, Vol 7, Iss 3, p 47 (2021)
The food industry increasingly produces wastes like coconut and peanut shells. In addition, low temperature fermentation is always a challenge. Therefore, in the present study, a sustainable exploitation of these by-products is proposed through the p
Externí odkaz:
https://doaj.org/article/9f249462a9d049609c1ec1c4c63c9adc
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:
Dimitra Dimitrellou, Panagiotis Kandylis, Evangelos Kokkinomagoulos, Magdalini Hatzikamari, Argyro Bekatorou
Publikováno v:
Applied Sciences, Vol 11, Iss 7, p 3116 (2021)
Nowadays, there is a growing consumer demand for non-dairy functional foods due to several health issues related to milk and dairy consumption and increasing vegetarianism. Following that trend, in the present study emmer-based beverages were develop
Externí odkaz:
https://doaj.org/article/12073f1c537d44beaba8c4edb263ce71
Autor:
Panagiotis Kandylis, Argyro Bekatorou, Dimitra Dimitrellou, Iris Plioni, Kanella Giannopoulou
Publikováno v:
Foods, Vol 10, Iss 2, p 344 (2021)
Vinegar has been used for its health promoting properties since antiquity. Nowadays, these properties are investigated, scientifically documented, and highlighted. The health benefits of vinegar have been associated with the presence of a variety of
Externí odkaz:
https://doaj.org/article/5c05d6c8df194492ad50c8ac4fc80daf
Publikováno v:
Foods, Vol 9, Iss 9, p 1158 (2020)
Nowadays, there is growing interest for the development of enriched dairy products with phenolic compounds derived from edible sources, mainly due to their safety and potential health benefits. Following that trend, in the present study, fruit juices
Externí odkaz:
https://doaj.org/article/8ebc4b4a24db472b927f7ba42864fb31
Publikováno v:
Foods, Vol 8, Iss 9, p 374 (2019)
Freeze-dried immobilized Lactobacillus casei ATCC 393 on casein and apple pieces were assessed as a probiotic adjunct culture for novel probiotic yogurt production. The effect of probiotic culture on physicochemical characteristics, probiotic cell su
Externí odkaz:
https://doaj.org/article/5b5ffefca4f946db82fb2126e7bbe6a5
Autor:
Dimitra Dimitrellou, Chrysoula Salamoura, Artemis Kontogianni, Despoina Katsipi, Panagiotis Kandylis, George Zakynthinos, Theodoros Varzakas
Publikováno v:
Microorganisms, Vol 7, Iss 9, p 274 (2019)
The production of fermented milk using cow milk, goat milk and a mixture of them (1:1) was evaluated. The traditional yogurt starter culture was used—Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus, along with Lactobacillus
Externí odkaz:
https://doaj.org/article/d213e96bfebd428080631c54a1be9fda
Autor:
Angeliki Tiptiri-Kourpeti, Katerina Spyridopoulou, Valentina Santarmaki, Georgios Aindelis, Evgenia Tompoulidou, Eleftheria E Lamprianidou, Georgia Saxami, Petros Ypsilantis, Evangeli S Lampri, Constantinos Simopoulos, Ioannis Kotsianidis, Alex Galanis, Yiannis Kourkoutas, Dimitra Dimitrellou, Katerina Chlichlia
Publikováno v:
PLoS ONE, Vol 11, Iss 2, p e0147960 (2016)
Probiotic microorganisms such as lactic acid bacteria (LAB) exert a number of strain-specific health-promoting activities attributed to their immunomodulatory, anti-inflammatory and anti-carcinogenic properties. Despite recent attention, our understa
Externí odkaz:
https://doaj.org/article/23a0a552f80e404381a0e9a25a8a3952