Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Konstantinos Giannoutsos"'
Autor:
Despina Chatziharalambous, Chrysoula Kaloteraki, Panagiota Potsaki, Olga Papagianni, Konstantinos Giannoutsos, Danai I. Koukoumaki, Dimitris Sarris, Konstantinos Gkatzionis, Antonios E. Koutelidakis
Publikováno v:
Oxygen, Vol 3, Iss 2, Pp 256-273 (2023)
Wheat-flour crackers represent a staple snack option, although they lack nutritional value. Agricultural by-products such as olive and grape seeds, cereals such as barley and legumes such as lupine and chickpea are rich in bioactive compounds; theref
Externí odkaz:
https://doaj.org/article/fd7a64739cb54b7e88486db3a8b2ea08
Autor:
Konstantinos Giannoutsos, Achilleas Panagiotis Zalidis, Danai Ioanna Koukoumaki, George Menexes, Ioannis Mourtzinos, Dimitris Sarris, Konstantinos Gkatzionis
Publikováno v:
Food Chemistry Advances, Vol 2, Iss , Pp 100194- (2023)
Crackers are popular snacks that can include functional ingredients in order to make products of higher nutritional value. The effect of partial replacement of wheat flour with barley, grape seed, olive stone, lupin and chickpea flour (10–50%) on t
Externí odkaz:
https://doaj.org/article/30bc1bc14c044cefb169c07f02072ccf
Autor:
Danai Ioanna Koukoumaki, Konstantinos Giannoutsos, Putu Virgina Partha Devanthi, Panagiotis Karmiris, Sophia Bourni, Anastasia Monemvasioti, Vassiliki Psimouli, Dimitris Sarris, Konstantinos Gkatzionis
Publikováno v:
International Journal of Food Science, Vol 2022 (2022)
Pulse flours are growing in popularity as alternatives to wheat in bakery products due to their high protein and nutritional value. However, the effect of different pulse species and substitution on sensory perception is unclear. The sensory percepti
Externí odkaz:
https://doaj.org/article/843993a6ba6f4527818b7080a5eafc0a
Autor:
Koutelidakis, Despina Chatziharalambous, Chrysoula Kaloteraki, Panagiota Potsaki, Olga Papagianni, Konstantinos Giannoutsos, Danai I. Koukoumaki, Dimitris Sarris, Konstantinos Gkatzionis, Antonios E.
Publikováno v:
Oxygen; Volume 3; Issue 2; Pages: 256-273
Wheat-flour crackers represent a staple snack option, although they lack nutritional value. Agricultural by-products such as olive and grape seeds, cereals such as barley and legumes such as lupine and chickpea are rich in bioactive compounds; theref
Autor:
Konstantinos Giannoutsos, Danai Ioanna Koukoumaki, Malamatenia Panagiotou, Konstantinos Gkatzionis
Publikováno v:
Food Quality and Preference. 106:104817