Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Kali Kotsiou"'
Publikováno v:
Food Hydrocolloids for Health, Vol 4, Iss , Pp 100165- (2023)
A “clean-label” gluten-free bread (GFB) was developed by replacing the commonly used hydrocolloid additive, methylcellulose, with an aqueous flaxseed slurry (FSS), known for its structure-forming properties, at 3 or 4.5 % levels into GFB formulat
Externí odkaz:
https://doaj.org/article/514f46695e334a6496ae312c63ccd845
Publikováno v:
Food Hydrocolloids for Health, Vol 2, Iss , Pp 100060- (2022)
The objective of this work was to evaluate the physicochemical, sensory and potential glycemic response properties of a biscuit (β-GB) containing barley β-glucan at 6% w/w, sufficient to satisfy the EFSA's health claims related to cholesterol lower
Externí odkaz:
https://doaj.org/article/1e46299c94174fef8c7dfb3692f40344
Autor:
Kali Kotsiou, Dimitrios-Diogenis Sacharidis, Anthia Matsakidou, Costas G. Biliaderis, Athina Lazaridou
Publikováno v:
Foods, Vol 10, Iss 8, p 1832 (2021)
Roasted yellow split pea (YSP) flours were used to substitute wheat flour, at 10–20% (flour basis) in wheat bread formulations. Rheometry showed that roasted YSP flour addition increased elasticity and resistance to deformation and flow of the comp
Externí odkaz:
https://doaj.org/article/4dbae801103547f38c56e2756fa5c8cd
Autor:
Chrysanthi Gidari - Gounaridou, Chrysanthi Nouska, Magdalini Hatzikamari, Kali Kotsiou, Costas G. Biliaderis, Athina Lazaridou
Publikováno v:
Food Bioscience. :102780
Autor:
Ippolyti Gkountenoudi-Eskitzi, Kali Kotsiou, Maria N. Irakli, Antonios Lazaridis, Costas G. Biliaderis, Athina Lazaridou
Publikováno v:
Food Research International. 166:112579
Autor:
Christos-Konstantinos Mouzakitis, Vasileia Sereti, Anthia Matsakidou, Kali Kotsiou, Costas G. Biliaderis, Athina Lazaridou
Publikováno v:
Food Hydrocolloids. 132:107856
Autor:
Kali Kotsiou
Στην παρούσα έρευνα μελετήθηκαν οι μεταβολές στη φαινολική σύσταση παρθένων ελαιολάδων κατά την εφαρμογή οικιακών θερμικών επεξεργασι
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::786092098b88afd49abf1b96d8ab2e0e
https://doi.org/10.12681/eadd/36185
https://doi.org/10.12681/eadd/36185
Autor:
Athina Lazaridou, Kali Kotsiou, Dimitrios-Diogenis Sacharidis, Anthia Matsakidou, Costas G. Biliaderis
Publikováno v:
Foods
Foods, Vol 10, Iss 1832, p 1832 (2021)
Volume 10
Issue 8
Foods, Vol 10, Iss 1832, p 1832 (2021)
Volume 10
Issue 8
Roasted yellow split pea (YSP) flours were used to substitute wheat flour, at 10–20% (flour basis) in wheat bread formulations. Rheometry showed that roasted YSP flour addition increased elasticity and resistance to deformation and flow of the comp
Autor:
Dimitrios-Diogenis Sacharidis, Kali Kotsiou, Costas G. Biliaderis, Athina Lazaridou, Anthia Matsakidou
Publikováno v:
Food Hydrocolloids. 124:107322
Wheat flour was substituted by flour from roasted chickpeas at 10–20% (flour basis) and a multi-instrumental analytical approach was employed to explore the dough rheological behavior of the composite starch-proteins hydrated networks, the quality
Autor:
Kali Kotsiou, Maria Tasioula-Margari
Publikováno v:
Food Chemistry. 200:255-262
Extra virgin olive oil (EVOO) samples, of five Greek olive varieties, were stored in dark glass bottles (headspace 0.5%) in a basement without central heating for 24 months. Quantitative variations of the phenolic compounds and their degradation prod