Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Maria Tsevdou"'
Publikováno v:
Dairy, Vol 5, Iss 1, Pp 78-92 (2024)
The growing global market of dairy products has led to the need for alternative approaches regarding whey valorization, which is the primary by-product of cheese and strained yogurt production. In this context, prebiotic galactooligosaccharides can b
Externí odkaz:
https://doaj.org/article/930c20fea1e94e2391afc2f15da42e45
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
Autor:
Athanasios Limnaios, Maria Tsevdou, Elena Tsika, Nausika Korialou, Anastasia Zerva, Evangelos Topakas, Petros Taoukis
Publikováno v:
Catalysts, Vol 13, Iss 10, p 1360 (2023)
The steadily increasing global popularity of Greek strained yoghurt has necessitated alternative valorization approaches for acid whey, the major straining process effluent. In this context, prebiotic galacto-oligosaccharides can be enzymatically syn
Externí odkaz:
https://doaj.org/article/6f967c77e94a4272ba8972f7cfd55193
Autor:
Maria Tsevdou, George Dimopoulos, Athanasios Limnaios, Ioanna Semenoglou, Theofania Tsironi, Petros Taoukis
Publikováno v:
Applied Sciences, Vol 13, Iss 6, p 3845 (2023)
High pressure is an industrially established food preservation process applied for the minimal processing or cold pasteurization of chilled, fresh, or ready-to-eat products. This study aimed to quantify the effectiveness of high pressure on the inact
Externí odkaz:
https://doaj.org/article/abc31f37ee414325b81381cfdc266289
Publikováno v:
Foods, Vol 9, Iss 3, p 360 (2020)
The impact of high-pressure (HP) processing on the viability of two probiotic microorganisms (Bifidobacterium bifidum and Lactobacillus casei) at varying pressure (100−400 MPa), temperature (20−40 °C) and pH (6.5 vs. 4.8) conditions was investig
Externí odkaz:
https://doaj.org/article/78f3cf530516428bb1c8528acf8e8438
Autor:
Maria Tsevdou, Georgios Theodorou, Sofia Pantelaiou, Artemis Chatzigeorgiou, Ioannis Politis, Petros Taoukis
Publikováno v:
Foods, Vol 9, Iss 1, p 49 (2020)
The objective of the present study was to investigate the effect of the high pressure (HP) processing and transglutaminase (TGase) treatment of bovine (cow) or ovine (sheep) milk, when applied individually or sequentially, on the quality parameters a
Externí odkaz:
https://doaj.org/article/1105db53f8374cf78a31e484267d3cfd
Autor:
Theofania Tsironi, Athina Ntzimani, Eleni Gogou, Maria Tsevdou, Ioanna Semenoglou, Efimia Dermesonlouoglou, Petros Taoukis
Publikováno v:
Applied Sciences, Vol 9, Iss 23, p 5019 (2019)
The aim of the study was the evaluation and mathematical modeling of the effect of active modified atmosphere packaging (MAP), by the incorporation of CO2 emitters in the package, on the microbial stability and shelf life of gutted sea bass during re
Externí odkaz:
https://doaj.org/article/710d8e2924654c51996687edf4886911
Publikováno v:
Food Engineering Series ISBN: 9783030924140
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::75c294e13e852d10027d842763fadf35
https://doi.org/10.1007/978-3-030-92415-7_9
https://doi.org/10.1007/978-3-030-92415-7_9
Autor:
Maria Tsevdou
Η ποιότητα των γαλακτοκομικών προϊόντων εξαρτάται από τη σύσταση του γάλακτος και τις εφαρμοζόμενες μεθόδους κατά την παραγωγή τους. Η
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::13cfbc7bb5cde588263fa2cdddd08ab1
https://doi.org/10.12681/eadd/43306
https://doi.org/10.12681/eadd/43306
Publikováno v:
Advances in food and nutrition research. 94
Edible films and coatings constitute an appealing concept of innovative, cost-effective, sustainable and eco-friendly packaging solution for food industry applications. Edible packaging needs to comply with several technological pre-requisites such a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::ca0ff213a373be8fff68fa72e56160fe
https://pubmed.ncbi.nlm.nih.gov/32892833
https://pubmed.ncbi.nlm.nih.gov/32892833