Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Georgia, Frakolaki"'
Autor:
Georgia Frakolaki, Tryfon Kekes, Angelos-Panagiotis Bizymis, Virginia Giannou, Constantina Tzia
Publikováno v:
High-Temperature Processing of Food Products ISBN: 9780128186183
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::94279db16e4cf5bf65217cd73eb9ef25
https://doi.org/10.1016/b978-0-12-818618-3.00001-x
https://doi.org/10.1016/b978-0-12-818618-3.00001-x
Autor:
Özgül Altay, Tawheed Amin, Elham Ansarifar, Vahid Baeghbali, Noemi Baldino, Omar Bashir, Angelos-Panagiotis Bizymis, Pranjal P. Das, Prangan Duarah, Georgia Frakolaki, Domenico Gabriele, Gousia Gani, Virginia Giannou, Sara Hedayati, Işıl İlter, Md. Kaviul Islam, Abida Jabeen, Seid Mahdi Jafari, Nusrat Jan, Mohammad U.H. Joardder, Figen Kaymak Ertekin, Tryfon Kekes, Özgün Köprüalan, Chi-Ching Lee, Francesca Romana Lupi, Taha Mukhtar, Marin Neio Demirci, Mihir K. Purkait, Nantawan Therdthai, Constantina Tzia, Nazrana Rafique Wani
Publikováno v:
High-Temperature Processing of Food Products ISBN: 9780128186183
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ac40c8726d28ae66672fd9f20b1b0e08
https://doi.org/10.1016/b978-0-12-818618-3.09991-2
https://doi.org/10.1016/b978-0-12-818618-3.09991-2
Aim of this work was the development of integrated and complex encapsulating systems that will provide more efficient protection to the probiotic strain Bifidobacterium animalis subsp. lactis (BB-12) in comparison to the conventional plain alginate b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b215b609e0b9cb86ea5b9f11a894af4a
https://doi.org/10.21203/rs.3.rs-1733166/v1
https://doi.org/10.21203/rs.3.rs-1733166/v1
Publikováno v:
Critical Reviews in Food Science and Nutrition. 61:1515-1536
Probiotic strains are claimed to confer health benefits to human organisms when consumed in adequate amounts. Thus, over the last decades there has been an increased interest in the production of functional foods containing probiotic bacteria. Howeve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::16919b56fdd2d46800dd34f4a5082164
https://doi.org/10.1080/10408398.2020.1761773
https://doi.org/10.1080/10408398.2020.1761773
Publikováno v:
Food Science and Technology International. 26:485-492
The aim of this work was the evaluation of the breadmaking potential of spelt flour when combined with wheat flour in various proportions, both in freshly baked and frozen form, and determine the optimal ratio for products with satisfactory quality c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b4479222f5742d4bc312b6416e97a7de
https://doi.org/10.1177/1082013220905379
https://doi.org/10.1177/1082013220905379
Publikováno v:
Tomato Processing by-Products
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fe38426483073116e67f8cd224016be8
https://doi.org/10.1016/b978-0-12-822866-1.00007-7
https://doi.org/10.1016/b978-0-12-822866-1.00007-7
Publikováno v:
Journal of Cereal Science. 79:50-56
Spelt flour has become increasingly popular due to its superior nutritional properties. Aim of this work was to conduct a comparative evaluation of the chemical composition of wheat and spelt flour, their dough rheology and breadmaking properties. Fl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::745ec1e68864893397dfc83c39f7b867
https://doi.org/10.1016/j.jcs.2017.08.023
https://doi.org/10.1016/j.jcs.2017.08.023
Publikováno v:
LWT. 130:109671
Due to the shift towards healthy lifestyles, the food industry focuses on expanding the production of probiotic food products. Τhe incorporation of probiotic bacteria into the food matrix is challenging because various processes can damage cells’
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0eaf0434347a08d205879ef78745240d
https://doi.org/10.1016/j.lwt.2020.109671
https://doi.org/10.1016/j.lwt.2020.109671