Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Natalia A. Stavropoulou"'
Publikováno v:
Foods, Vol 13, Iss 9, p 1339 (2024)
Mushroom production and consumption are gaining increased interest due to their unique flavor and nutritional value. However, in the mushroom industry, large amounts of by-products are generated, which have a high negative environmental and economic
Externí odkaz:
https://doaj.org/article/1676aa6d94514d9bada4cf2999efc4de
Autor:
Eftichia Kritsi, Georgia Ladika, Natalia A. Stavropoulou, Marianna Oikonomakou, Alexandros-George Ioannou, Paris Christodoulou, Spyridon J. Konteles, Dionisis Cavouras, Vassilia J. Sinanoglou
Publikováno v:
Foods, Vol 13, Iss 7, p 1017 (2024)
Despite the inherent stability of dried and cured products, such as pastourma, appropriate refrigeration remains essential for preserving their optimal characteristics. This study explored quality and safety characteristics in lamb, beef, and buffalo
Externí odkaz:
https://doaj.org/article/32661e63b8834a91b792872bb7558c56
Autor:
Spyridon J. Konteles, Natalia A. Stavropoulou, Ioanna V. Thanou, Elizabeth Mouka, Vasileios Kousiaris, George N. Stoforos, Eleni Gogou, Maria C. Giannakourou
Publikováno v:
Applied Sciences, Vol 13, Iss 24, p 13085 (2023)
Endogenously formed N-nitroso compounds (NOCs) from nitrite use in red meat have been recently linked to the risk of colorectal cancer. Therefore, replacing sodium nitrite (E250) with natural antimicrobials, such as bioactive compounds, is an issue o
Externí odkaz:
https://doaj.org/article/90bc58a03a6a4a5fb9f567867731ae46
Autor:
Thalia Tsiaka, Natalia A. Stavropoulou, Maria C. Giannakourou, Irini F. Strati, Vassilia J. Sinanoglou
Publikováno v:
Molecules, Vol 28, Iss 21, p 7403 (2023)
Lately, the essential oils industry has been one of the most expanding markets globally. However, the byproducts generated after the distillation of aromatic plants and their transformation to novel high-added value products consist of a major up-to-
Externí odkaz:
https://doaj.org/article/887322869f55421c8e2b04ee54473176
Publikováno v:
Applied Sciences, Vol 13, Iss 17, p 9734 (2023)
Oyster mushroom (Pleurotus ostreatus) is the second most widely cultivated mushroom worldwide but has a short shelf-life due to its high moisture content. Osmodehydrofreezing, including a step of osmotic dehydration (OD) prior to freezing, can be app
Externí odkaz:
https://doaj.org/article/3f16f6ac41f9433d89046e0fee9db223
Publikováno v:
Foods, Vol 11, Iss 15, p 2354 (2022)
Button mushrooms (Agaricus bisporus), one of the most common edible mushroom species, are sensitive to damages because of the absence of a protective skin layer and have a limited shelf life. Osmotic dehydration (OD), mainly used as a pre-processing
Externí odkaz:
https://doaj.org/article/73b0d8bfc31c4d22adc2851f9cf9c6fe