Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Evangelos S. Lazos"'
Publikováno v:
Foods, Vol 2, Iss 1, Pp 18-31 (2013)
The kinetics solid-liquid extraction of phenolics from wild olive leaves was elaborated using different mathematical models (Peleg, second order, Elovich, and power law model). As solvents, methanol, ethanol, ethanol:water 1:1, n-propanol, isopropano
Externí odkaz:
https://doaj.org/article/5585805ce700443e951e909767120c31
Publikováno v:
Grasas y Aceites, Vol 49, Iss 5-6, Pp 440-445 (1998)
Tomato seeds were separated from dried pomace, and seeds were ground and extracted with hot petroleum ether. The extracted oil was degummed, neutralised and bleached, and then the physical and chemical characteristics of crude and purified oils were
Externí odkaz:
https://doaj.org/article/ad2f53bac5b4467eba35493cf541dc6d
Publikováno v:
Grasas y Aceites, Vol 48, Iss 5, Pp 267-272 (1997)
Oil from hulled pumpkin seeds (Cucurbita pepo and Cucurbita Maxima) was extracted with hot petroleum ether, and then it was degummed, neutralized and bleached, consecutively Physical and chemical characteristics of crude and purified oils were determ
Externí odkaz:
https://doaj.org/article/8fe09f35d21d46e78f9a6b66ef44a81c
Publikováno v:
Grasas y Aceites, Vol 46, Iss 4-5, Pp 233-239 (1995)
Purified pumpkin seed oil was heated either continuously or intermittently for 10 hours at 180±5°C, and occurring changes were evaluated. Free fatty acids (FFA), peroxide value (PV), colour, polar compounds and viscosity increased, while iodine val
Externí odkaz:
https://doaj.org/article/061f4abffa864cedaf26205e8b19d87b
Autor:
Evangelos S. Lazos
Publikováno v:
Grasas y Aceites, Vol 42, Iss 2, Pp 127-131 (1991)
Se han obtenido huesos de albaricoque, melocotón y cereza de vegetales procesados y se han separado y analizado las pepitas después de eliminar las cascaras. El aceite crudo, extraído con éter de petróleo, fue 38’4, 48’0 y 26’0% de materia
Externí odkaz:
https://doaj.org/article/9421e6e595c2468ba7cdc5d512187414
Publikováno v:
Foods
Foods, Vol 2, Iss 1, Pp 18-31 (2013)
Foods; Volume 2; Issue 1; Pages: 18-31
Foods, Vol 2, Iss 1, Pp 18-31 (2013)
Foods; Volume 2; Issue 1; Pages: 18-31
The kinetics solid-liquid extraction of phenolics from wild olive leaves was elaborated using different mathematical models (Peleg, second order, Elovich, and power law model). As solvents, methanol, ethanol, ethanol:water 1:1, n-propanol, isopropano
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2a9dbb33c11b2e917eccb97cbb73e571
https://doi.org/10.3390/foods2010018
https://doi.org/10.3390/foods2010018
Publikováno v:
Food Chemistry. 125:92-98
Olive oil mill waste was subjected to conventional liquid solvent extraction and supercritical fluid extraction using different solvents and carbon dioxide, respectively. The optimum solvent extraction conditions of phenols were 180 min using ethanol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::88c060aa45a84914016019fd5e8104c1
https://doi.org/10.1016/j.foodchem.2010.08.041
https://doi.org/10.1016/j.foodchem.2010.08.041
Publikováno v:
Food Chemistry. 104:1206-1214
Winery waste (from red winemaking, variety Agiorgitiko) was extracted under various conditions using different solvents. The minimum time required for ensuring maximum extraction of phenols was 180 min at a solvent to sample ratio 9:1 v/w and at pH 1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::df9c385eda1618061c3bbe59fadff3d5
https://doi.org/10.1016/j.foodchem.2007.01.068
https://doi.org/10.1016/j.foodchem.2007.01.068
Autor:
Evangelos S Lazos
Publikováno v:
Journal of Nutritional Health & Food Engineering. 1
Traditional foods are widely consumed by large numbers of populations, and have been/are being under investigation to explore the possibilities of producing them by modern processing procedures. In most of cases, such products are produced by extensi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7217b5401c0f08dde52fe784fa582eef
https://doi.org/10.15406/jnhfe.2014.01.00034
https://doi.org/10.15406/jnhfe.2014.01.00034
Publikováno v:
Food additivescontaminants. Part B, Surveillance. 5(1)
Aluminium content of foods, as well as dietary aluminium intake of the Greek adult population, was determined using graphite furnace atomic absorption spectroscopy after microwave sample digestion and food consumption data. Al content ranged from 0.0
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::14c62236d908d309a3abd0b18da05f5e
https://pubmed.ncbi.nlm.nih.gov/24779693
https://pubmed.ncbi.nlm.nih.gov/24779693