Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Evangelia Zoidou"'
Publikováno v:
Foods, Vol 12, Iss 20, p 3860 (2023)
Yogurt acid whey (YAW), a by-product of strained yogurt production, is a strong environmental pollutant because of its high organic load. Hence, efforts are made for its utilization to minimize its disposal in the environment. This study deals with t
Externí odkaz:
https://doaj.org/article/2488c717882d44f4836603914afd8351
Publikováno v:
Foods, Vol 12, Iss 12, p 2332 (2023)
The objective of the present study was to investigate the effect of ripening and preservation containers on the physico-chemical, microbiological, and textural characteristics, and volatile profile of white cheese. White cheeses were manufactured on
Externí odkaz:
https://doaj.org/article/4bdd23efc0ed4725bed08e8c9e6dc19a
Autor:
Golfo Moatsou, Ekaterini Moschopoulou, Evangelia Zoidou, Aggeliki Kamvysi, Dimitra Liaskou, Vassiliki Tsigkou, Lambros Sakkas
Publikováno v:
Dairy, Vol 2, Iss 3, Pp 410-421 (2021)
The aim of the present study was to assess the effects of different flow-through heat treatments—68, 73, 78, 85, 100 °C for 16 s—applied to in-line homogenized goat and sheep milk. Alkaline phosphatase (ALP) activity in raw goat milk was 324.5
Externí odkaz:
https://doaj.org/article/425d7ab291fa47a5b68ca7ddaef5356c
Publikováno v:
Foods, Vol 11, Iss 24, p 3953 (2022)
Greek strained yogurt is produced in high quantities worldwide. This production leaves behind acid whey, a by-product that is an environmental challenge. Hence, efforts are made to minimize the acid whey generation. In this study, the combined effect
Externí odkaz:
https://doaj.org/article/f119b3cd69b84410bfd91887f0390911
Publikováno v:
Foods, Vol 10, Iss 1, p 184 (2021)
The effect of homogenization and fat reduction in combination with variable heating conditions of cow milk on the characteristics of Quark-type cheese were investigated. The mean composition of full-fat cheeses was 71.96% moisture, 13.95% fat, and 10
Externí odkaz:
https://doaj.org/article/4f4dd6f8007249ef8985c26416d695d2
Autor:
Lambros Sakkas, Maria Tzevdou, Evangelia Zoidou, Evangelia Gkotzia, Anastasis Karvounis, Antonia Samara, Petros Taoukis, Golfo Moatsou
Publikováno v:
Foods, Vol 8, Iss 8, p 342 (2019)
An objective of the present study was the enrichment of skim sheep yoghurt milk base with hydrolysates (WPHs) of whey protein concentrate (WP80) derived from Feta cheesemaking. Moreover, the use of high hydrostatic pressure (HP) treatment at 600 MPa/
Externí odkaz:
https://doaj.org/article/0d27a1b386544937a560a198a6b32c54
Autor:
Golfo Moatsou, Evangelia Zoidou, Evangelia Choundala, Konstantinos Koutsaris, Olga Kopsia, Katerina Thergiaki, Lambros Sakkas
Publikováno v:
Foods, Vol 8, Iss 6, p 204 (2019)
This paper examines the effects of the incorporation of denatured whey proteins along with salting in NaCl/KCl brine on the characteristics and ripening of sheep milk reduced-fat (RF), semi-hard cheese. Incorporation of denatured whey proteins was ca
Externí odkaz:
https://doaj.org/article/31d76b940aa6429c953c23817fb85db6
Publikováno v:
Foods; Volume 12; Issue 12; Pages: 2332
The objective of the present study was to investigate the effect of ripening and preservation containers on the physico-chemical, microbiological, and textural characteristics, and volatile profile of white cheese. White cheeses were manufactured on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::fae332db48419a42d28081a6fcb2a762
Autor:
Vassiliki Tsigkou, Lambros Sakkas, Evangelia Zoidou, Dimitra Liaskou, Golfo Moatsou, Aggeliki Kamvysi, Ekaterini Moschopoulou
Publikováno v:
Dairy, Vol 2, Iss 32, Pp 410-421 (2021)
Dairy
Volume 2
Issue 3
Pages 32-421
Dairy
Volume 2
Issue 3
Pages 32-421
The aim of the present study was to assess the effects of different flow-through heat treatments—68, 73, 78, 85, 100 °C for 16 s—applied to in-line homogenized goat and sheep milk. Alkaline phosphatase (ALP) activity in raw goat milk was 324.5
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4f2c295a6cf5367e8b9d8428fca159a5
https://doi.org/10.3390/dairy2030032
https://doi.org/10.3390/dairy2030032
Publikováno v:
Foods, Vol 10, Iss 184, p 184 (2021)
Foods
Volume 10
Issue 1
Foods
Volume 10
Issue 1
The effect of homogenization and fat reduction in combination with variable heating conditions of cow milk on the characteristics of Quark-type cheese were investigated. The mean composition of full-fat cheeses was 71.96% moisture, 13.95% fat, and 10
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c7b3d1e38878008442b640f4040c8f0f
https://www.mdpi.com/2304-8158/10/1/184
https://www.mdpi.com/2304-8158/10/1/184