Zobrazeno 1 - 10
of 52
pro vyhledávání: '"Maria Katsouli"'
Autor:
Maria Tsevdou, Athina Ntzimani, Maria Katsouli, George Dimopoulos, Dimitrios Tsimogiannis, Petros Taoukis
Publikováno v:
Molecules, Vol 29, Iss 10, p 2303 (2024)
Olive oil production is characterized by large amounts of waste, and yet is considerably highly valued. Olive pomace can serve as a cheap source of bioactive compounds (BACs) with important antioxidant activity. Novel technologies like Pulsed Electri
Externí odkaz:
https://doaj.org/article/0f79acede1c54c6681e5799c6dff9d58
Publikováno v:
Separations, Vol 11, Iss 4, p 101 (2024)
This study pertains to the selection of the appropriate process parameters of lipid extraction aimed at the valorization of sea-bass gutting and filleting side stream biomass. A comparative kinetic study between an environmentally friendly polar (eth
Externí odkaz:
https://doaj.org/article/fbe7d24b2b504fb5b441e6cee23e7f24
Autor:
Maria Katsouli, Efimia Dermesonlouoglou, George Dimopoulos, Eleftheria Karafantalou, Maria Giannakourou, Petros Taoukis
Publikováno v:
Foods, Vol 13, Iss 1, p 171 (2024)
From a quality standpoint, it is desirable to preserve the characteristics of fresh-cut potatoes at their peak. However, due to the mechanical tissue damage during the cutting process, potatoes are susceptible to enzymatic browning. This study pertai
Externí odkaz:
https://doaj.org/article/0fab2c8e17b7439a9b44fb09b443209b
Publikováno v:
International Journal of Food Studies, Vol 12, Iss 1 (2023)
Institutions of Higher Education (HEIs) faced great challenges, due to the COVID- crisis, on swiftly dealing with this unprecedented situation regarding the implementation of practical courses and in-teractive educational activities such as project-b
Externí odkaz:
https://doaj.org/article/931d628d1e0640afb1c3baa86881fbed
Publikováno v:
Foods, Vol 12, Iss 3, p 505 (2023)
Active packaging with CO2-emitters (pads) has recently been used for shelf-life extension of fresh fish. The aim of this study was to identify consumer attitudes towards fresh fish packaging, to examine whether Greek consumers prefer active packaging
Externí odkaz:
https://doaj.org/article/a0dfb892764942aab915b439eac72dfa
Autor:
Maria Katsouli, Ioanna Semenoglou, Mado Kotsiri, Eleni Gogou, Theofania Tsironi, Petros Taoukis
Publikováno v:
Foods, Vol 11, Iss 15, p 2245 (2022)
The study investigated the effect of active modified atmosphere packaging (20% CO2–60% N2–20% O2) with CO2 emitters (MAP-PAD) and conventional MAP (MAP) on the quality and shelf-life of gilthead seabream fillets during chill storage, while the mo
Externí odkaz:
https://doaj.org/article/902912e935ce49908fe584a652789f9f
Publikováno v:
Natural Flavours, Fragrances, and Perfumes. :165-189
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e5436da8b21bdf015eabb159a3e2a27b
https://doi.org/10.1002/9783527824816.ch10
https://doi.org/10.1002/9783527824816.ch10
Publikováno v:
Molecules, Vol 26, Iss 6, p 1781 (2021)
Olive pomace, the solid by-product derived from olive oil production consists of a high concentration of bioactive compounds with antioxidant activity, such as phenolic compounds, and their recovery by applying innovative techniques is a great opport
Externí odkaz:
https://doaj.org/article/e820a87346344d4fb876ab83d6699cd6
Autor:
Maria Katsouli, Constantina Tzia
Oil-in-water-in-oil (O1/W/O2) emulsions and nanoemulsions based on extra virgin olive oil were produced combining high-speed and ultrasonic homogenizer. Droplet size distribution, encapsulation efficiency, kinetic stability, and their structure were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::802bcfe6f7da01e8809f4be23f1d160f
Publikováno v:
Food & Function. 11:8878-8892
Multiple O1/W/O2 nanoemulsions and O1/W nanoemulsions fortified with CLA or CoQ10 were produced using extra virgin olive or olive pomace oil and were also incorporated with polyphenols extracted from olive kernel to enhance their kinetic and chemical
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1f8848d7a7c02d1105053ccbbae86cf4
https://doi.org/10.1039/d0fo01707h
https://doi.org/10.1039/d0fo01707h