Microbial Quality of and Biochemical Changes in Fresh Soft, Acid-Curd Xinotyri Cheese Made from Raw or Pasteurized Goat’s Milk

Autor: Eleni C. Pappa, Thomas G. Bontinis, Maria Tasioula-Margari, John Samelis

Publikováno v: Food Technology and Biotechnology, Vol 55, Iss 4, Pp 496-510 (2017)

The microbiological quality of and changes in the main physicochemical parameters, together with the evolution of proteolysis, lipolysis and volatile profiles of soft Xinotyri, a traditional Greek acid-curd cheese (pH≈4.4, moisture 65 %, salt 1 %)

Externí odkaz: https://doaj.org/article/5345784aa5d64d06a486a0237809222b

Effect of different inoculation strategies of selected yeast and LAB cultures on Conservolea and Kalamàta table olives considering phenol content, texture and sensory attributes

Autor: Michael G. Kontominas, Maria Tasioula-Margari, Aristeidis Kallimanis, Vasiliki G. Kontogianni, Agathi Chytiri, Gianluca Bleve

Publikováno v: Journal of the science of food and agriculture (Online) (2019). doi:10.1002/jsfa.10019
info:cnr-pdr/source/autori:Chytiri A1, Tasioula-Margari1, Bleve G2, Kontogianni VG1, Kallimanis A1, Kontominas MG1./titolo:Effect of different inoculation strategies of selected yeast and LAB cultures on Conservolea and Kalamàta table olives considering phenol content, texture and sensory attributes./doi:10.1002%2Fjsfa.10019/rivista:Journal of the science of food and agriculture (Online)/anno:2019/pagina_da:/pagina_a:/intervallo_pagine:/volume

BACKGROUND: In the present work, the effect of different inoculation strategies of selected starters i.e., yeasts and lactic acid bacteria (LAB), used for the fermentation process of two Greek olive cultivars namely, Conservolea and Kalamàta was stu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::abc17d063a789e85b4033ce55f80b59d
https://publications.cnr.it/doc/410057

Microbial Quality of and Biochemical Changes in Fresh Soft, Acid-Curd Xinotyri Cheese Made from Raw or Pasteurized Goat's Milk

Autor: Maria Tasioula-Margari, Thomas G Bontinis, Eleni C. Pappa, John Samelis

Publikováno v: Food technology and biotechnology. 55(4)

The microbiological quality of and changes in the main physicochemical parameters, together with the evolution of proteolysis, lipolysis and volatile profiles of soft Xinotyri, a traditional Greek acid-curd cheese (pH≈4.4, moisture 65%, salt 1%) ma

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f572a88b2f6269483c5caefbeb162ce7
https://pubmed.ncbi.nlm.nih.gov/29540984

Mikrobiološka kvaliteta i biokemijske promjene u svježem, mekanom kiselom siru Xinotyri, pripravljenom od svježeg ili pasteriziranog kozjeg mlijeka

Autor: Eleni C. Pappa, Thomas G. Bontinis, Maria Tasioula-Margari, John Samelis

Publikováno v: Food Technology and Biotechnology
Volume 55
Issue 4
Food Technology and Biotechnology, Vol 55, Iss 4, Pp 496-510 (2017)

U radu su ispitani sljedeći parametri: mikrobiološka kakvoća, promjene u glavnim fizikalno-kemijskim značajkama i tijeku proteolize i lipolize te udjelu hlapljivih sastojaka u mekanom siru Xinotyri, tradicionalnom grčkom kiselom siru (pH vrijedn

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::d14ffcc8aa726f412f40401a11c739aa
https://hrcak.srce.hr/file/283749

Acrylamide formation and colour development in low-fat baked potato products as influenced by baking conditions and oil type

Autor: Alberto Fiore, Vincenzo Fogliano, Maria Tasioula-Margari, Vural Gökmen, Kali Kotsiou

Publikováno v: European Food Research and Technology, 236(5), 843-851
European Food Research and Technology 236 (2013) 5

The objective of this study was to investigate the effect of oil type and oxidation status on acrylamide (AA) formation and colour development in potato products under domestic baking conditions. Sunflower, soybean and olive oil were used; the first

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7e4c16268e2c3432bf712447665b6418
https://doi.org/10.1007/s00217-013-1935-8