Zobrazeno 1 - 10
of 51
pro vyhledávání: '"Fani Th, Mantzouridou"'
Publikováno v:
Exploration of Foods and Foodomics, Vol 2, Iss 6, Pp 570-598 (2024)
Table olives are one of the most widespread fermented foods in the Mediterranean area, presenting an exponential increase in global consumption in the latest years. As a fermented product, its microbiota consists of a complex ecosystem, the compositi
Externí odkaz:
https://doaj.org/article/fd3cfe9864bd433c9386cc31b163e41f
Autor:
Styliani Lioliopoulou, Georgios A. Papadopoulos, Fani Th. Mantzouridou, Ilias Giannenas, Aggeliki G. Kalogeropoulou, Artemis Lioupi, Georgios Theodoridis, Paschalis Fortomaris
Publikováno v:
Journal of Applied Poultry Research, Vol 33, Iss 4, Pp 100495- (2024)
SUMMARY: Pomegranate peel is a byproduct of the pomegranate juice industry, rich in bioactive compounds. The objective of this study was to evaluate the quality and nutritional parameters of eggs from laying hens fed a diet supplemented with a pomegr
Externí odkaz:
https://doaj.org/article/f8b127896d68445e841aa4a81d4ce3fe
Publikováno v:
Foods, Vol 13, Iss 18, p 2882 (2024)
Phytoene is an uncommon linear carotene within the carotenoid group as it is colorless due to its short chromophore. Recent research constitutes a relatively new area which has emerged from phytoene’s importance as a major dietary carotenoid promot
Externí odkaz:
https://doaj.org/article/eb75851ec81f4ec5a077b59a0a564444
Publikováno v:
AMB Express, Vol 11, Iss 1, Pp 1-11 (2021)
Abstract Honeybee venom (Apitoxin, BV), a secretion substance expelled from the venom gland of bees, has being reported as antimicrobial against various bacterial species; however, the mechanism of action remains uncharacterized. In this study, the a
Externí odkaz:
https://doaj.org/article/24e4e8a831ef4060a3af27b1d0da0d97
Autor:
Styliani Lioliopoulou, Georgios A. Papadopoulos, Ilias Giannenas, Konstantina Vasilopoulou, Clare Squires, Paschalis Fortomaris, Fani Th. Mantzouridou
Publikováno v:
Antioxidants, Vol 12, Iss 1, p 208 (2023)
Pomegranate contains bioactive compounds in all its parts. In this study, two levels of pomegranate peel byproduct (PPB) with or without the inclusion of xylanase enzyme were used to supplement laying hens’ diet, in a 2 × 2 full factorial design.
Externí odkaz:
https://doaj.org/article/93e1db6544524b76866efee5a27a40e2
Autor:
Stella A. Ordoudi, Maria Papapostolou, Nikolaos Nenadis, Fani Th. Mantzouridou, Maria Z. Tsimidou
Publikováno v:
Foods, Vol 11, Iss 5, p 752 (2022)
Essential oils (EOs) find application as flavoring agents in the food industry and are also desirable ingredients as they possess preservative properties. The Mediterranean diet involves the use of a lot of herbs and spices and their products (infusi
Externí odkaz:
https://doaj.org/article/d2530cc5f2f94d3791e3fde39a43543c
Autor:
Maria Z. Tsimidou, Stella A. Ordoudi, Fani Th. Mantzouridou, Nikolaos Nenadis, Tamara Stelzl, Michael Rychlik, Nastasia Belc, Claudia Zoani
Publikováno v:
Foods, Vol 11, Iss 4, p 599 (2022)
The pan-European distributed Research Infrastructure for Promoting Metrology in Food and Nutrition (METROFOOD-RI) has evolved in the frame of the European Strategy Forum on Research Infrastructures (ESFRI) to promote high-quality metrology services a
Externí odkaz:
https://doaj.org/article/218d18392e1d4bbc88dfeba0dec78c27
Publikováno v:
Antioxidants, Vol 11, Iss 1, p 161 (2022)
In the present work, the role of the carboxyl group of o-dihydroxybenzoic acids (pyrocatechuic, 2,3-diOH-BA and protocatechuic, 3,4-diOH-BA) on the protection against induced oxidative stress in Saccharomyces cerevisiae was examined. Catechol (3,4-di
Externí odkaz:
https://doaj.org/article/d6d933fe0a874192b9f4f2725dbc01d7
Autor:
Paraskevi Tsimitri, Anastasios Michailidis, Efstratios Loizou, Fani Th Mantzouridou, Konstantinos Gkatzionis, Ediriisa Mugampoza, Stefanos A. Nastis
Publikováno v:
Resources, Vol 11, Iss 1, p 2 (2021)
The exploitation of agri-food industrial by-products to produce novel foods is a promising strategy in the framework of policies promoting the bioeconomy and circular economy. Within this context, this study aims to examine the effect of food neophob
Externí odkaz:
https://doaj.org/article/c8b249d64f0c4154a3305825b2bee4e4
Publikováno v:
Foods, Vol 10, Iss 11, p 2650 (2021)
In this study, it was investigated whether integration of microwave-heating into the pretreatment step of persimmon juice processing allows the concomitant production of both functional juice and added-value solid residue from the Diospyros Kaki “J
Externí odkaz:
https://doaj.org/article/3fb438d5610c4b6db68bb788685464b1