Zobrazeno 1 - 10
of 79
pro vyhledávání: '"Panagiotis Kandylis"'
Autor:
Athanasia Panitsa, Theano Petsi, Maria Kanellaki, Athanasios A. Koutinas, Panagiotis Kandylis
Publikováno v:
Food Technology and Biotechnology, Vol 62, Iss 1, Pp 119-126 (2024)
Research background. Nitrite salts are among the most used preservatives in meat products as they ensure their safe consumption. Despite their positive effects on food safety and stability, many side effects on human health have been reported, leadin
Externí odkaz:
https://doaj.org/article/62dc82cc0b5a4d53b3a9edbbc2d273ee
Autor:
Christos D. Bontzolis, Dimitra Dimitrellou, Iris Plioni, Panagiotis Kandylis, Magdalini Soupioni, Athanasios A. Koutinas, Maria Kanellaki
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100609- (2024)
Pimpinella anisum, commonly known as aniseed or anise, is a flowering plant whose fruits, characterized by distinct aroma and flavor, are widely used in Mediterranean gastronomy. This study aimed to evaluate the effect of the extraction method and so
Externí odkaz:
https://doaj.org/article/69c200fb71b34b1ab1172237e9653d83
Autor:
Antonio Bevilacqua, Leonardo Petruzzi, Maria Arevalo-Villena, Panagiotis Kandylis, Aspasia Nisiotou
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
Externí odkaz:
https://doaj.org/article/1e5b5938fa624b39ba2880a80b770539
Autor:
Panagiotis Kandylis
Publikováno v:
Applied Sciences, Vol 12, Iss 19, p 9937 (2022)
Nowadays there is a growing interest among consumers for functional food products, and edible flowers could be a solution to fulfill this demand. Edible flowers have been used throughout the centuries for their pharmaceutical properties, but also in
Externí odkaz:
https://doaj.org/article/e06ed18d08514bf8a16c6757f54cc701
Autor:
Athanasia Panitsa, Theano Petsi, Panagiotis Kandylis, Maria Kanellaki, Athanasios A. Koutinas
Publikováno v:
Foods, Vol 10, Iss 8, p 1882 (2021)
The quality and safety of juices are assured mainly through heat treatments and chemical preservatives. However, there is a growing trend in the food industry for lowering energy and water demands, and the chemicals and additives that may have negati
Externí odkaz:
https://doaj.org/article/03a2125a92184fe9afe690f4fabe7e34
Publikováno v:
Beverages, Vol 7, Iss 3, p 47 (2021)
The food industry increasingly produces wastes like coconut and peanut shells. In addition, low temperature fermentation is always a challenge. Therefore, in the present study, a sustainable exploitation of these by-products is proposed through the p
Externí odkaz:
https://doaj.org/article/9f249462a9d049609c1ec1c4c63c9adc
Autor:
Evangelos Kokkinomagoulos, Anastasios Nikolaou, Yiannis Kourkoutas, Costas G. Biliaderis, Panagiotis Kandylis
Publikováno v:
Antioxidants, Vol 10, Iss 6, p 889 (2021)
The present study focuses on the production of pomegranate alcoholic beverage (PAB) from juice of the Wonderful variety. The effect of fermentation temperature (15 and 25 °C) and type of sugar added (adjustment to 20 °Brix) on the physicochemical c
Externí odkaz:
https://doaj.org/article/3ec37ca5ff4847c9ba629c6e794c1983
Autor:
Panagiotis Kandylis
Publikováno v:
Foods, Vol 10, Iss 3, p 672 (2021)
Consumer interest in the consumption of health promoting foods is growing worldwide due to the realization of the link between diet and human health [...]
Externí odkaz:
https://doaj.org/article/97f93ab11bef44b58f6a7dd44484bf63
Autor:
Dimitra Dimitrellou, Panagiotis Kandylis, Evangelos Kokkinomagoulos, Magdalini Hatzikamari, Argyro Bekatorou
Publikováno v:
Applied Sciences, Vol 11, Iss 7, p 3116 (2021)
Nowadays, there is a growing consumer demand for non-dairy functional foods due to several health issues related to milk and dairy consumption and increasing vegetarianism. Following that trend, in the present study emmer-based beverages were develop
Externí odkaz:
https://doaj.org/article/12073f1c537d44beaba8c4edb263ce71
Autor:
Panagiotis Kandylis, Argyro Bekatorou, Dimitra Dimitrellou, Iris Plioni, Kanella Giannopoulou
Publikováno v:
Foods, Vol 10, Iss 2, p 344 (2021)
Vinegar has been used for its health promoting properties since antiquity. Nowadays, these properties are investigated, scientifically documented, and highlighted. The health benefits of vinegar have been associated with the presence of a variety of
Externí odkaz:
https://doaj.org/article/5c05d6c8df194492ad50c8ac4fc80daf