Zobrazeno 1 - 10
of 64
pro vyhledávání: '"M.C Katsiari"'
Publikováno v:
Small Ruminant Research. 113:432-436
The objective of this study was to determine the effects of different manufacturing processes of Galotyri-type cheese on its free fatty acid (FFA) profile and volatile compounds. Three cheesemaking methods were evaluated, namely production of cheese
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e9cfa56540ee83624f044228428e43e
https://doi.org/10.1016/j.smallrumres.2013.04.006
https://doi.org/10.1016/j.smallrumres.2013.04.006
Publikováno v:
Small Ruminant Research. 103:194-199
Chemical and microbiological characteristics of ewe milk of Boutsiko and Karamaniko breeds and goat milk of the indigenous Greek breed (Capra prisca) were determined. No significant differences were observed for fat, protein, lactose, casein and soli
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8b0f77be51ed869434cd93738b146e45
https://doi.org/10.1016/j.smallrumres.2011.09.043
https://doi.org/10.1016/j.smallrumres.2011.09.043
Publikováno v:
Food Control. 20:113-118
Τhe compositional, lipolytic and sensory characteristics of Galotyri-type cheese, a traditional Greek acid/rennet-curd cheese, made with four different commercial starter cultures [two mesophilic (MA011 and Probat 222), a thermophilic (CH-1) and a m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::18f039b581c8f9b144ec7c7a34b2984e
https://doi.org/10.1016/j.foodcont.2008.02.011
https://doi.org/10.1016/j.foodcont.2008.02.011
Publikováno v:
Food Control. 19:301-307
The objective of this study was to determine the effects of different manufacturing processes of Galotyri-type cheese on its chemical and sensory characteristics, with the aim to help cheesemakers to produce cheese of more consistent and high quality
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::05779ce9ee99eb5e29c3cf29a0c8bfba
https://doi.org/10.1016/j.foodcont.2007.04.007
https://doi.org/10.1016/j.foodcont.2007.04.007
Publikováno v:
Food Chemistry. 100:226-230
Raw goat milk samples from the indigenous Greek breed in the area of Ioannina, northwestern Greece, were collected during one lactation and analyzed for vitamins A, E, B1, B2, and C and for minerals Ca, Mg, P, Na, K, Cu, Fe and Zn. Also, the major co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7393b311c27e8931af9c3a96f7fa2a1a
https://doi.org/10.1016/j.foodchem.2005.09.038
https://doi.org/10.1016/j.foodchem.2005.09.038
Autor:
L.P. Voutsinas, Anna Polychroniadou, M.C Katsiari, Efstathios Alichanidis, Alexandra-Maria Michaelidou
Publikováno v:
Food Chemistry. 104:800-807
Two commercially available starter culture systems, Alp DIP and a mixture of Alp DIP D and Yoghurt V1, were compared with one commercial yoghurt starter culture, CH-1, for their effect on proteolysis in low-fat (9.5%) high-moisture (49.6%) Kefalograv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b28e4c4f2a5f9d0dfa82cbc9eb4c5c63
https://doi.org/10.1016/j.foodchem.2006.12.041
https://doi.org/10.1016/j.foodchem.2006.12.041
Publikováno v:
Food Chemistry. 98:658-663
The effect of a commercial adjunct culture (CR-213, containing Lactococcus lactis subsp. cremoris and Lactococcus lactis susp. lactis and added at the level of 0.6 g kg-1 or 0.9 g kg-1 cheese milk) on the organic acid (OA) content of low-fat Feta-typ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::941bb13d061aad3ebfe66543e8338695
https://doi.org/10.1016/j.foodchem.2005.06.031
https://doi.org/10.1016/j.foodchem.2005.06.031
Autor:
M.C. Katsiari, Ioannis N. Savvaidis, John Samelis, K.J. Rogga, A. Kakouri, Michael G. Kontominas
Publikováno v:
International Dairy Journal. 15:59-67
Galotyri is a traditional Greek soft acid-curd cheese, which is made from ewes’ or goats’ milk and is consumed fresh. Because cheese processing may allow Listeria monocytogenes post-process contamination, this study evaluated survival of the path
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::83584c7f78fe9abfbf25d6df65500a29
https://doi.org/10.1016/j.idairyj.2004.05.002
https://doi.org/10.1016/j.idairyj.2004.05.002
Publikováno v:
Food Chemistry. 82:203-209
Two commercially available starter culture systems, Alp DIP and a mixture of Alp DIP D and Joghurt V1, were compared with a regular starter culture, CH-1, for their effects on lipolysis and volatile compounds in a low-fat (9.5%), high moisture (49.6%
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e75a2cb4600aea6979ff549d716b93e3
https://doi.org/10.1016/s0308-8146(02)00513-7
https://doi.org/10.1016/s0308-8146(02)00513-7
Autor:
Efthymia Kondyli, Alexandra-Maria Michaelidou, Efstathios Alichanidis, L.P. Voutsinas, M.C Katsiari
Publikováno v:
International Dairy Journal. 13:743-753
The effect of two commercially available adjunct cultures, LBC 80 ( Lactobacillus casei subsp. rhamnosus ) and CR-213 (containing Lactococcus lactis subsp. cremoris and Lc. lactis subsp. lactis ) on the proteolysis in low-fat hard ewes’ milk cheese
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f1384cfda4e94b042707d4a3cb985f0c
https://doi.org/10.1016/s0958-6946(03)00099-2
https://doi.org/10.1016/s0958-6946(03)00099-2