Zobrazeno 1 - 10
of 179
pro vyhledávání: '"Dimitris Charalampopoulos"'
Publikováno v:
Chemical and Biological Technologies in Agriculture, Vol 11, Iss 1, Pp 1-13 (2024)
Abstract Background Defatted melon seed, a major by-product from melon oil processing chain, is scarcely utilsed. However, it has high potential value and can be used as novel ingredient in food products production. In line with zero waste policy and
Externí odkaz:
https://doaj.org/article/2f684c4af27c4b30b9ec8f35a13c847e
Publikováno v:
Future Foods, Vol 10, Iss , Pp 100399- (2024)
This study aimed to investigate and evaluate the effect of processing (soaking, boiling, and roasting) on the phytochemical content of melon seeds. Two varieties of melon seeds (Galia and Cantaloupe) were processed by three processing methods includi
Externí odkaz:
https://doaj.org/article/08bfb2342b6e41eea74dfd2552650dac
Publikováno v:
Journal of Agriculture and Food Research, Vol 16, Iss , Pp 101182- (2024)
Oil was extracted from melon seeds with three different methods (Soxhlet, cold-pressed, aqueous enzymatic extraction), aiming to evaluate its physicochemical properties and oxidative stability. The melon seed oil contained high levels of linoleic aci
Externí odkaz:
https://doaj.org/article/0eea6e26a2484b45ad563fe0819bdc09
Autor:
Federico Trotta, Sidonio Da Silva, Alessio Massironi, Seyedeh Fatemeh Mirpoor, Stella Lignou, Sameer Khalil Ghawi, Dimitris Charalampopoulos
Publikováno v:
Polymers, Vol 16, Iss 7, p 941 (2024)
In the pursuit of enhancing food packaging, nanotechnology, particularly green silver nanoparticles (G-AgNPs), have gained prominence for its remarkable antimicrobial properties with high potential for food shelf-life extension. Our study aims to dev
Externí odkaz:
https://doaj.org/article/a732a9239a22418e99eb424d9a06cc53
Autor:
Federico Trotta, Sidonio Da Silva, Alessio Massironi, Seyedeh Fatemeh Mirpoor, Stella Lignou, Sameer Khalil Ghawi, Dimitris Charalampopoulos
Publikováno v:
Polymers, Vol 15, Iss 21, p 4243 (2023)
Food waste is a pressing global challenge leading to over $1 trillion lost annually and contributing up to 10% of global greenhouse gas emissions. Extensive study has been directed toward the use of active biodegradable packaging materials to improve
Externí odkaz:
https://doaj.org/article/dd7fdd17502c47bc995e332cd9e8bfaa
Autor:
Suzanne Harris, Andrea Monteagudo-Mera, Ondrej Kosik, Dimitris Charalampopoulos, Peter Shewry, Alison Lovegrove
Publikováno v:
AMB Express, Vol 9, Iss 1, Pp 1-7 (2019)
Abstract The main components of the non-starch polysaccharide (NSP) fraction of wheat flour are arabinoxylan (AX) and β-glucan. These are also present in other cereal grains, but their proportions vary with AX being the major component in wheat and
Externí odkaz:
https://doaj.org/article/7213884f72654a5dbfd4310a08c360dd
Publikováno v:
Fermentation, Vol 9, Iss 1, p 15 (2022)
2,3-Butanediol (2,3-BD) is a promising platform chemical, produced from microbial cells. Oxygen availability is a crucial factor driving the formation and proportion of 2,3-BD and acetoin in 2,3-BD producing bacterial strains. In this study, the abil
Externí odkaz:
https://doaj.org/article/0104754c36f242dba9fc117b102d633b
Publikováno v:
Molecules, Vol 27, Iss 17, p 5489 (2022)
Intermolecular copigmentation denotes the interaction between colored anthocyanins and the colorless copigment, which is not bound covalently to the anthocyanin molecule. This is the first study to investigate the effect of intermolecular copigmentat
Externí odkaz:
https://doaj.org/article/9c0174437e4947c29ae789e79fb324f8
Publikováno v:
Journal of Functional Foods, Vol 64, Iss , Pp 103668- (2020)
Levan, a bacterial exopolysaccharide (EPS), has been suggested to have several biological activities, such as anti-tumour activity and lowering blood pressure. There has also been interest in its potential prebiotic activity. This study investigated
Externí odkaz:
https://doaj.org/article/53a78bdddb2f447b89044c94ca5ef157
Publikováno v:
Food and Bioproducts Processing. 135:114-122
Extraction of cellulose and hemicellulose from natural resources has attracted considerable interest. In comparison to other cereals, there is relatively little knowledge on the cellulose, hemicellulose and lignin content of sorghum by-products. As s