Zobrazeno 1 - 10
of 33
pro vyhledávání: '"Magdalini Hatzikamari"'
Autor:
Sevasti Keramari, Chrysanthi Nouska, Magdalini Hatzikamari, Costas G. Biliaderis, Athina Lazaridou
Publikováno v:
Foods, Vol 13, Iss 14, p 2300 (2024)
This study aimed to develop a novel gluten-free bread using a rice/chickpea flour-based sourdough, fermented by a commercial starter culture, to improve the quality characteristics and shelf life of this product. The effects of sourdough incorporatio
Externí odkaz:
https://doaj.org/article/433d7aa0332645129d21c2a90c3d6672
Autor:
Chrysanthi Nouska, Magdalini Hatzikamari, Anthia Matsakidou, Costas G. Biliaderis, Athina Lazaridou
Publikováno v:
Foods, Vol 12, Iss 16, p 3112 (2023)
A traditional Greek sourdough, based on the fermentation of chickpea flour by an autochthonous culture, was evaluated as a wheat bread improver. The dominant indigenous microflora (Clostridium perfringens isolates) was identified by 16S rDNA analysis
Externí odkaz:
https://doaj.org/article/2fa7911490494cecabd83e38507c0079
Autor:
Stamatia Christaki, Revekka Kelesidou, Vaia Pargana, Evangelia Tzimopoulou, Magdalini Hatzikamari, Ioannis Mourtzinos
Publikováno v:
Plants, Vol 12, Iss 13, p 2518 (2023)
In the present study, the formation of molecular inclusion complexes of Salvia officinalis (sage) bioactive compounds with β-cyclodextrin (β-CD) was evaluated. Sage essential oil (SEO)/β-CD inclusion complexes (ICs) were prepared by co-precipitati
Externí odkaz:
https://doaj.org/article/027031479499435189626b254de68659
Autor:
Elisavet Bouloumpasi, Magdalini Hatzikamari, Athina Lazaridou, Paschalina Chatzopoulou, Costas G. Biliaderis, Maria Irakli
Publikováno v:
Biology and Life Sciences Forum, Vol 6, Iss 1, p 47 (2021)
The objective of this study was to investigate the antibacterial and antioxidant effect of Greek oregano and rosemary by-products from essential oil distillation on pathogenic and spoilage bacteria. The antibacterial effect of raw material of oregano
Externí odkaz:
https://doaj.org/article/2ba0a86ce43e438a8b2d882baafbb77d
Autor:
Dimitra Dimitrellou, Panagiotis Kandylis, Evangelos Kokkinomagoulos, Magdalini Hatzikamari, Argyro Bekatorou
Publikováno v:
Applied Sciences, Vol 11, Iss 7, p 3116 (2021)
Nowadays, there is a growing consumer demand for non-dairy functional foods due to several health issues related to milk and dairy consumption and increasing vegetarianism. Following that trend, in the present study emmer-based beverages were develop
Externí odkaz:
https://doaj.org/article/12073f1c537d44beaba8c4edb263ce71
Autor:
Mourtzinos, Stamatia Christaki, Revekka Kelesidou, Vaia Pargana, Evangelia Tzimopoulou, Magdalini Hatzikamari, Ioannis
Publikováno v:
Plants; Volume 12; Issue 13; Pages: 2518
In the present study, the formation of molecular inclusion complexes of Salvia officinalis (sage) bioactive compounds with β-cyclodextrin (β-CD) was evaluated. Sage essential oil (SEO)/β-CD inclusion complexes (ICs) were prepared by co-precipitati
Publikováno v:
Traditional European Breads ISBN: 9783031233517
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5ceac82aa2cee7b586e89801e625889a
https://doi.org/10.1007/978-3-031-23352-4_7
https://doi.org/10.1007/978-3-031-23352-4_7
Autor:
Eleftheria Rizou, Natasa Kalogiouri, Maria Bisba, Agapi Papadimitriou, Gloria Kyrila, Antigoni Lazou, Stefanos Andreadis, Magdalini Hatzikamari, Ioannis Mourtzinos, Maria Touraki
Publikováno v:
European Food Research and Technology. 248:727-739
Autor:
Alexandros Papachristoforou, Magdalini Hatzikamari, Aikaterini Matzara, Ioannis Mourtzinos, Petroula Tsitlakidou, Katerina Karamanoli, Nikolaos Tasopoulos
Publikováno v:
Flavour and Fragrance Journal. 37:43-51
Autor:
Chrysanthi Gidari - Gounaridou, Chrysanthi Nouska, Magdalini Hatzikamari, Kali Kotsiou, Costas G. Biliaderis, Athina Lazaridou
Publikováno v:
Food Bioscience. :102780