Zobrazeno 1 - 10
of 26
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:
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
Publikováno v:
Natural Flavours, Fragrances, and Perfumes. :165-189
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:
Tomato Processing by-Products
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9da5728c52c382cd1621eed2750d07f6
https://doi.org/10.1016/b978-0-12-822866-1.00004-1
https://doi.org/10.1016/b978-0-12-822866-1.00004-1