Zobrazeno 1 - 10
of 39
pro vyhledávání: '"Efstathios Alichanidis"'
Autor:
Jelena Miocinovic, Barbaros Özer, Paul Jelen, Thomas Bintsis, İrem Uzunsoy, Giuseppe Licitra, Zorica Radulovic, Efstathios Alichanidis, Karol Herian
Publikováno v:
Global Cheesemaking Technology: Cheese Quality and Characteristics
Global Cheesemaking Technology
Global Cheesemaking Technology
This chapter discusses various kinds of Pasta-Filata cheeses, such as Caciocavallo Podolico PDO, Kachkaval, and Kashar. Kashkaval-type Kashar cheese is common in the Trakia region. Kashar cheese is a hard cheese with no holes but a rind, and it is ye
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d8b404961874f093a71bb1b3ddc58bfb
http://hdl.handle.net/20.500.11769/331819
http://hdl.handle.net/20.500.11769/331819
Autor:
Katja, Hartmann, Licitra, Giuseppe, Elisabeth, Eugster‐meier, Marie‐therese, Fröhlich‐wyder, Ernst, Jakob, Daniel, Wechsler, Maubois, Jean L., Karatzas, Kimon‐Andreas G., Thomas, Bintsis, Efstathios, Alichanidis, Maria, Belén, López, Morales, Françoise, Berthier, İrem, Uzunsoy, Barbaros, Özer, Ylva, Ardö
Publikováno v:
GLOBAL CHEESEMAKING TECHNOLOGY: CHEESE QUALITY AND CHARACTERISTICS
GLOBAL CHEESEMAKING TECHNOLOGY: CHEESE QUALITY AND CHARACTERISTICS, John Wiley and Sons, Ltd, pp.43, 2018, 978-1-119-04616-5 978-1-119-04615-8
GLOBAL CHEESEMAKING TECHNOLOGY: CHEESE QUALITY AND CHARACTERISTICS, John Wiley and Sons, Ltd, pp.43, 2018, 978-1-119-04616-5 978-1-119-04615-8
This chapter presents various hard cheeses, such as Allgau Mountain cheese, Berner Alpkase Protected Designation of Origin (PDO) and Berner Hobelkase PDO, and Cheddar and explores its types, method of manufacture and relevant research. Allgau mountai
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d7a656849433190e35e2ed11e1baa10
https://hal.inrae.fr/hal-02790308
https://hal.inrae.fr/hal-02790308
Publikováno v:
Food Chemistry. 173:80-85
The objective of this study was to monitor the post-partum variation of polyamine content, in ovine and caprine milk, from indigenous Greek breeds. Twenty samples of ewe and 20 samples of goat colostrum and milk were collected at the 1st, 2nd, 3rd, 4
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eefceedc22d56b0dc98262cf86929ae5
https://doi.org/10.1016/j.foodchem.2014.09.168
https://doi.org/10.1016/j.foodchem.2014.09.168
Autor:
Thomas Bintsis, Stefania Carpino, Anthony Grupetta, Everaldo Attard, Efstathios Alichanidis, Erica Rut Hynes, Maria Cristina Perotti, Karol Herian, M. Morales, F. Xavier Malcata, Carina Viviana Bergamini, Paul Jelen, Tânia G. Tavares
Publikováno v:
Global Cheesemaking Technology
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::39d1d8107ccb9516702844e4fd345220
https://doi.org/10.1002/9781119046165.ch4
https://doi.org/10.1002/9781119046165.ch4
Publikováno v:
Global Cheesemaking Technology
This chapter discusses various types of whey cheeses such as, Anari cheese, Anthotyros cheese and Manouri Protected Designation of Origin (PDO) cheese. Anari is a whey cheese produced during the manufacture of Halloumi cheese. Fresh Anari is a soft,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::448551fbfc0bccf37743ccd7da271436
https://doi.org/10.1002/9781119046165.ch13
https://doi.org/10.1002/9781119046165.ch13
Autor:
Zorica Radulovic, Thomas Bintsis, İrem Uzunsoy, Jelena Miocinovic, Efstathios Alichanidis, Photis Papademas, Barbaros Özer
Publikováno v:
Global Cheesemaking Technology: Cheese Quality and Characteristics
Global Cheesemaking Technology
Global Cheesemaking Technology
This chapter discusses various white-brined cheeses, including Batzos PDO, Turkish Beyaz Peynir, Feta, Halitzia, Halloumi, Mihalic, Sjenica, and Urfa. Turkish Beyaz Peynir is a rindless, white-coloured, close-textured variety with a salty acid taste;
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0e9b3e87ca938e0bd414e978e4c55d4c
https://hdl.handle.net/20.500.12628/8544
https://hdl.handle.net/20.500.12628/8544
Humans use the milk of some domesticated animals for a variety of dairy products. Although the cow can be considered as the “universal” animal for milk production, other non-cow milking species, eg, buffalo, sheep, goat, camel, and yak, are bette
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e34bdc54f405d3b1cdb7f331044dc10e
https://doi.org/10.1016/b978-0-12-803361-6.00005-3
https://doi.org/10.1016/b978-0-12-803361-6.00005-3
Autor:
George Menexes, Alexandra-Maria Michaelidou, Efstathios Alichanidis, Anna Polychroniadou, S. Plakantara
Publikováno v:
Journal of Dairy Science. 93:2330-2337
The aim of this study was to determine the nucleoside and nucleotide content in ovine and caprine milks at the colostral, transitional, and mature stages of lactation. Samples from 18 dairy sheep and 18 dairy goats were collected at 1, 2, 3, 4, 5, an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::55c05c92bd9b7bd962d60b66f0edc9bf
https://doi.org/10.3168/jds.2009-2836
https://doi.org/10.3168/jds.2009-2836
Publikováno v:
International Journal of Dairy Technology. 61:229-236
Physicochemical, microbiological and sensory characteristics, evolution of lipolysis monitored by measuring acid degree value (ADV) and the main mineral elements were studied during ripening and storage of artisanal Xinotyri cheese from raw goat's mi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::01083827f889dd42464f7a9642ac6552
https://doi.org/10.1111/j.1471-0307.2008.00404.x
https://doi.org/10.1111/j.1471-0307.2008.00404.x
Autor:
L.P. Voutsinas, Anna Polychroniadou, M.C Katsiari, Efstathios Alichanidis, Alexandra-Maria Michaelidou
Publikováno v:
Food Chemistry. 104:800-807
Two commercially available starter culture systems, Alp DIP and a mixture of Alp DIP D and Yoghurt V1, were compared with one commercial yoghurt starter culture, CH-1, for their effect on proteolysis in low-fat (9.5%) high-moisture (49.6%) Kefalograv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b28e4c4f2a5f9d0dfa82cbc9eb4c5c63
https://doi.org/10.1016/j.foodchem.2006.12.041
https://doi.org/10.1016/j.foodchem.2006.12.041