Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Emmanuel M. Anifantakis"'
Characteristics of lamb and kid artisanal liquid rennet used for traditional Feta cheese manufacture
Publikováno v:
Small Ruminant Research. 72:237-241
Samples of artisanal liquid rennets originated from 20 Feta cheemaking factories located in two different regions in Greece were grouped as rennets A and B, respectively, and analyzed for their chemical composition, microbiological quality and enzymi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2b45cb5f70f45e26999e3f639e213c00
https://doi.org/10.1016/j.smallrumres.2006.10.018
https://doi.org/10.1016/j.smallrumres.2006.10.018
Publikováno v:
Small Ruminant Research. 65:237-241
The objective of this work was to study the decrease of alkaline phosphatase (ALP) activity during heat treatment of ovine and caprine milk in comparison to that of bovine milk. For this purpose, different samples from the three milk kinds were subje
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::edd910da598dc660c023cfbec9a59b37
https://doi.org/10.1016/j.smallrumres.2005.06.025
https://doi.org/10.1016/j.smallrumres.2005.06.025
Publikováno v:
Food Control. 17:570-581
Teleme cheese was made from ovine, caprine and bovine milk with thermophilic, mesophilic, and mixed thermophilic–mesophilic cultures. Nine lots of cheese each time were made in order to study the physico-chemical and sensory changes of cheeses thro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c86a7ade6424e8323c3e5b99424493b7
https://doi.org/10.1016/j.foodcont.2005.03.004
https://doi.org/10.1016/j.foodcont.2005.03.004
Autor:
Evaggelia Zoidou, Anastasios Aktypis, Ekaterini Moschopoulou, I. Kandarakis, Emmanuel M. Anifantakis, Aikaterini Georgala, T. Massouras
Publikováno v:
Food Chemistry. 93:73-80
Lipolysis was studied during ripening of traditional Feta cheese produced in two small dairies, A and B. The cheeses were made from a thermized mixture of ewes’/goats’ milk by using yoghurt as starter and artisanal rennet from lambs’ and kids
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::85475af348f420c36a7feb92d49552fb
https://doi.org/10.1016/j.foodchem.2004.09.007
https://doi.org/10.1016/j.foodchem.2004.09.007
Publikováno v:
International Dairy Journal. 15:123-131
Acid whey filtrates from the bulk milk of different indigenous greek ovine and caprine breeds were investigated for the quantitative and qualitative characteristics of α-lactalbumin (α-LA) and β-lactoglobulin (β-LG). For comparison reasons acid w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::904d7348264ad913321c756b7a6daa4f
https://doi.org/10.1016/j.idairyj.2004.06.005
https://doi.org/10.1016/j.idairyj.2004.06.005
Autor:
Golfo Moatsou, E. Zoidou, Aik Georgala, Emmanuel M. Anifantakis, I. Kandarakis, Stelios Kaminarides, Ekaterini Moschopoulou
Publikováno v:
Food Chemistry. 88:517-525
Feta cheeses were manufactured with commercial calf rennet and artisanal liquid rennet from kids and lambs abomasa with an aim to investigate the influence of rennet type on the characteristics of this cheese variety. The two rennets had similar chym
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e5a3067a82eeab3ad2cb0351257c21f3
https://doi.org/10.1016/j.foodchem.2004.01.066
https://doi.org/10.1016/j.foodchem.2004.01.066
Publikováno v:
Le Lait. 84:285-296
Whole casein fractions isoelectrically prepared from bulk milks from four different indi- genous Greek ovine breeds were analysed by urea-PAGE and reversed-phase HPLC. Individual caseins prepared by fractionation on a cation-exchange column were used
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c0fb935095acfd479a38327dcdaa1b7b
https://doi.org/10.1051/lait:2004006
https://doi.org/10.1051/lait:2004006
Autor:
Golfo Moatsou, Emmanuel M. Anifantakis
Publikováno v:
International Journal of Dairy Technology. 56:133-138
The antibody-based analytical methods for the detection of milk from different species that have been developed in recent years are, for the most part, various enzyme-linked immunosorbent assay (ELISA) configurations. Polyclonal and, more recently, m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8f803d5921118226c06e1c1f47e4fc61
https://doi.org/10.1046/j.1471-0307.2003.00095.x
https://doi.org/10.1046/j.1471-0307.2003.00095.x
Publikováno v:
Food Chemistry. 81:209-217
Samples taken from different manufacturing stages of Feta cheese whey protein concentrates (WPCs), with 65 and 35% total protein content, were analyzed by chemical methods and by reversed-phase HPLC and by size-exclusion chromatography. Mean total pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::95716298e2ce3a5ecd8a3eb322891bf3
https://doi.org/10.1016/s0308-8146(02)00414-4
https://doi.org/10.1016/s0308-8146(02)00414-4
Autor:
Emmanuel M. Anifantakis, Eugenia Manolopoulou, E. Zoidou, Anastasios Aktypis, I. Kandarakis, Ekaterini Moschopoulou, Panagiotis Sarantinopoulos
Publikováno v:
International Journal of Food Microbiology. 82:153-161
In three different dairies (A, B and C) located in Peloponess region (Southern Greece), traditional Feta cheese trials took place February to March using mixtures of sheep's and goat's milk. Only small variations in the evolution of microbial groups
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eb99773e86d02d9dc7eadf3b1c644b91
https://doi.org/10.1016/s0168-1605(02)00258-1
https://doi.org/10.1016/s0168-1605(02)00258-1