Zobrazeno 1 - 10
of 31
pro vyhledávání: '"Efimia K. Dermesonlouoglou"'
Autor:
Paraskevi Sarantakou, Varvara Andreou, Eleni Paraskevopoulou, Efimia K. Dermesonlouoglou, Petros Taoukis
Publikováno v:
Beverages, Vol 9, Iss 2, p 38 (2023)
The aim was to study the quality stability of a high-pressure (HP) processed avocado puree-based smoothie beverage and to determine its shelf life. To achieve this mathematical description of HP process parameters (pressure, temperature, and pH condi
Externí odkaz:
https://doaj.org/article/92f82881faab4de9ae1f5abcc3e94fa7
Publikováno v:
Foods, Vol 9, Iss 10, p 1393 (2020)
The osmotic dehydration (OD) of tomatoes in solutions of alternative sweeteners was investigated using Response Surface Methodology (RSM), while selected desirability functions were implemented in order to define the optimum process parameters (tempe
Externí odkaz:
https://doaj.org/article/c75cb3a92d4c458fbbef0c72d98b854c
Publikováno v:
Foods, Vol 9, Iss 8, p 1042 (2020)
Osmodehydrofreezing (ODF), a combined preservation process where osmotic dehydration is applied prior to freezing, achieves several advantages, especially in plant tissues, sensitive to freezing. OD pre-treatment can lead to the selective impregnatio
Externí odkaz:
https://doaj.org/article/d611146cc1d7415597da549bea83eecf
Autor:
Petros Taoukis, Rafael Angelakopoulos, Theofania Tsironi, Athina Ntzimani, Efimia K. Dermesonlouoglou, Katerina A. Moutou, Ioanna Semenoglou
Publikováno v:
Aquaculture and Fisheries. 8:385-392
The objective of the study was to investigate the efficiency of slurry ice during harvesting and transportation of European sea bass (Dicentrarchus labrax) to retain flesh quality and extend shelf life, compared with conventional flake ice. Fish was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ee25d1588f77eab9ea4b95c9a973a900
https://doi.org/10.1016/j.aaf.2021.01.006
https://doi.org/10.1016/j.aaf.2021.01.006
Autor:
Petros Taoukis, Efimia K. Dermesonlouoglou, Harikleia Koumandraki, Varvara Andreou, George Katsaros, Marianna Giannoglou
Publikováno v:
Food and Bioprocess Technology. 13:1435-1446
The research targeted on the production of an innovative shelf-stable cheese of high quality, through the combinatory effect of osmotic dehydration (OD) as pretreatment and conventional air-drying. The optimum OD processing conditions (process time/t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e2a00e038d246d8bdb0bc78fb0b1637f
https://doi.org/10.1007/s11947-020-02484-z
https://doi.org/10.1007/s11947-020-02484-z
Publikováno v:
Food and Bioprocess Technology. 13:948-961
The aim was to study the effect of alternative sweeteners on the mass transfer of osmodehydrated (OD) tomato before a traditional candying process. During OD pretreatment, osmotic solute type (sucrose S, oligofructose O, sucrose and oligofructose SO,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bac6f62561f85956988a498f2e744e1d
https://doi.org/10.1007/s11947-020-02456-3
https://doi.org/10.1007/s11947-020-02456-3
Autor:
Efimia K. Dermesonlouoglou, George Katsaros, Maria C. Giannakourou, Petros Taoukis, Faidra Angelikaki
Publikováno v:
Food and Bioprocess Technology. 12:371-386
The quality and preservation of fresh-cut fruits can be improved by applying mild, non-thermal pre-treatments, such as osmotic dehydration and high hydrostatic pressure. The aim of this study was to model the effect of the combined application of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::96aeb4374bc73dbf47fe795902a8342f
https://doi.org/10.1007/s11947-018-2215-1
https://doi.org/10.1007/s11947-018-2215-1
Publikováno v:
Foods
Volume 9
Issue 10
Foods, Vol 9, Iss 1393, p 1393 (2020)
Volume 9
Issue 10
Foods, Vol 9, Iss 1393, p 1393 (2020)
The osmotic dehydration (OD) of tomatoes in solutions of alternative sweeteners was investigated using Response Surface Methodology (RSM), while selected desirability functions were implemented in order to define the optimum process parameters (tempe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b5d6babc4275995a98f1f0405e7adcb2
Publikováno v:
Applied Sciences, Vol 10, Iss 6225, p 6225 (2020)
Applied Sciences
Volume 10
Issue 18
Applied Sciences
Volume 10
Issue 18
The quality and preservability of fresh-cut fruits can be improved by osmotic dehydration (OD). In this study, the impact of Strained Yoghurt Whey (SY Whey) (along with other osmotic solutes) on mass transfer kinetics (water loss, solid gain, water a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b92c83888dd011567e764c4b2dcb9eb5
https://www.mdpi.com/2076-3417/10/18/6225
https://www.mdpi.com/2076-3417/10/18/6225
Publikováno v:
Innovative Food Science & Emerging Technologies. 49:106-115
Pulsed electric field (PEF) and osmotic dehydration (OD) pre-treatments can improve the slow and energy intensive process of goji berry drying. The effect of PEF and OD processing conditions on mass transfer, color, antioxidant capacity and total phe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::928d07025a41374e00d7c11ea3029009
https://doi.org/10.1016/j.ifset.2018.08.003
https://doi.org/10.1016/j.ifset.2018.08.003