Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Nikolaos E. Mavroudis"'
Autor:
Paul Geladi, Mehrdad Arshadi, Pilar Rupérez, Andrew J. Hunt, Lia Noemi Gerschenson, Miguel Herrero, Michael Finell, André M. da Costa Lopes, F. J. Yuste-Córdoba, Thomas M. Attard, Nikolaos E. Mavroudis, Jaroslava Švarc-Gajić, Ana A. Matias, Inmaculada Mateos-Aparicio, Keith W. Waldron, Marija Bodroža Solarov, Mladen Brnčić, Birgit Kamm, Ana Rita C. Morais, Fahrettin Göğüş, Elena Ibáñez, Calle Nilsson, Emmanouil H. Papaioannou, Rafal M. Lukasik, Biljana Škrbić, Aurore Richel, Enzo Montoneri
Publikováno v:
Green Chem.
Digital.CSIC. Repositorio Institucional del CSIC
instname
Digital.CSIC. Repositorio Institucional del CSIC
instname
The enormous quantity of food wastes discarded annually forces a look into alternatives for this interesting feedstock. Thus, food bio-waste valorisation is one of the current imperatives of society. This review is the most comprehensive overview of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::87c6253ec63ac02938e0a0855a5b99ae
https://doi.org/10.1039/c6gc01389a
https://doi.org/10.1039/c6gc01389a
Publikováno v:
Food Research International. 48:839-847
The effect of modification of osmotic medium composition with salts on the texture changes and process kinetics was evaluated in the present study. Inner and outer apple cortex parenchyma (Kim var.) was subjected to osmotic processing at 20.40 and 60
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0837cc7ab1da76c0aa22d15609c553d9
https://doi.org/10.1016/j.foodres.2012.06.034
https://doi.org/10.1016/j.foodres.2012.06.034
Publikováno v:
Journal of Food Engineering. 63:47-56
Three apple varieties cultivated in southern Sweden namely Jonagold, Kim and Mutsu were subjected to osmotic treatment at 5, 20 and 40 degreesC with a 50% sucrose solution. The evaluation of cell viability after osmotic processing, was carried out in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e98377f855898c9f1380d988982d37ae
https://doi.org/10.1016/s0260-8774(03)00281-4
https://doi.org/10.1016/s0260-8774(03)00281-4
Publikováno v:
Journal of Food Engineering. 62:121-129
Some raw material characteristics were evaluated in three apple varieties cultivated in Southern Sweden, namely Kim, Mutsu and Jonagold. The study was undertaken to collect information in order to identify the effects of initial tissue properties on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::db52714be5f8680cb3aaf2550c35fa86
https://doi.org/10.1016/s0260-8774(03)00200-0
https://doi.org/10.1016/s0260-8774(03)00200-0
Publikováno v:
Journal of Food Engineering. 38:101-123
The existence of two well-defined structures in the parenchymatic tissue of apples (the flesh) gave us the opportunity to study the significance of the initial structure on mass transfer rates of two apple varieties, Kim (Sweden) and Granny Smith (Ar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3de7d2c28dbed271ec2b138fd035da25
https://doi.org/10.1016/s0260-8774(98)00090-9
https://doi.org/10.1016/s0260-8774(98)00090-9
Autor:
Vassilis Gekas, Nikolaos E. Mavroudis
Publikováno v:
International Journal of Food Properties. 1:181-195
Mass transport properties of osmotic solutions are important in controlling osmotic dehydration process. In the first paper of the series “Mass Transfer Properties of Osmotic Solutions”;, data of water activities, osmotic pressure, osmosities or
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::492c7b82604bfb40fa91df3060b3d8be
https://doi.org/10.1080/10942919809524575
https://doi.org/10.1080/10942919809524575
Publikováno v:
Journal of Food Engineering. 35:191-209
The effects of agitation and structural differences on osmotic dehydration were investigated. Osmotic dehydration was performed in an agitated vessel at 20 °C using a 50% sucrose solution as the osmotic medium. The impeller's Reynolds number was use
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f333f3605a3d2a6e94598e2389da2ad1
https://doi.org/10.1016/s0260-8774(98)00015-6
https://doi.org/10.1016/s0260-8774(98)00015-6
Publikováno v:
Journal of Food Engineering. 31:315-324
Apparent mass (water and solute) diffusivities were measured during osmotic processing of model fruit (apple) and vegetable (potato) tissues. Among process parameters, temperature had the largest positive effect on moisture (Dw) and soluble solids (D
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f03165bda29fd6c649820162e791a593
https://doi.org/10.1016/s0260-8774(96)00084-2
https://doi.org/10.1016/s0260-8774(96)00084-2
Publikováno v:
Journal of Food Science. 60:826-828
A model fruit system (apple slices) was studied during osmotic preconcentration in concentrated solutions of corn syrup solids. The effect of freeze/thawing on water removal and solid uptake rates during complimentary osmotic dehydration was examined
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de174cb26955aec8847294c002e8dc1b
https://doi.org/10.1111/j.1365-2621.1995.tb06239.x
https://doi.org/10.1111/j.1365-2621.1995.tb06239.x
Autor:
Chrysanthos Zamboulis, Kalliopi Patsiaoura, Olga Giouleme, Nikolaos Evgenidis, Nikolaos E. Mavroudis, Nikolaos Nikolaidis, Asterios Karagiannis, Konstantinos Tziomalos
Publikováno v:
Journal of Gastroenterology and Hepatology. 19:480-481
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::093bb821778bf3d986ff8ed200d91a55
https://doi.org/10.1111/j.1440-1746.2004.03382.x
https://doi.org/10.1111/j.1440-1746.2004.03382.x