Zobrazeno 1 - 10
of 153
pro vyhledávání: '"Papademas, P."'
Fluorescence of Intrinsic Milk Chromophores as a Novel Verification Method of UV-C Treatment of Milk
Autor:
Kallis Souroullas, Andreas Manoli, Grigorios Itskos, Theofylaktos Apostolou, Photis Papademas
Publikováno v:
Foods, Vol 13, Iss 18, p 2887 (2024)
The European Food Safety Authority (EFSA) has approved the use of a 1045 J/L UV-C dose as an adjunct to pasteurization to increase the shelf life and vitamin D3 content of milk. However, there are no verification methods analogous to the alkaline pho
Externí odkaz:
https://doaj.org/article/01fd3433b48f410d85c6ad8b54f34b7b
Autor:
Photis Papademas, Spiros Paramithiotis, Maria Aspri, Thomas Bintsis, Dimitrios A. Anagnostopoulos, Dimitrios Tsaltas
Publikováno v:
Frontiers in Microbiology, Vol 15 (2024)
Externí odkaz:
https://doaj.org/article/276dd8decb284177b604fd4d65be09d5
Autor:
Papademas, P., Kamilari, E., Aspri, M., Anagnostopoulos, D. A, Mousikos, P., Kamilaris, A., Tsaltas, D.
The interest in milk originating from donkeys is growing worldwide due to its claimed functional and nutritional properties, especially for sensitive population groups, such as infants with cow milk protein allergy. The current study aimed to assess
Externí odkaz:
http://arxiv.org/abs/2009.02156
Autor:
Kamilari, Eleni, Anagnostopoulos, Dimitrios A., Papademas, Photis, Kamilaris, Andreas, Tsaltas, Dimitris
Publikováno v:
LWT (2020): 109298
Halloumi is a semi hard cheese produced in Cyprus for centuries and its popularity has significantly risen over the past years. High throughput sequencing (HTS) was applied in the present research to characterize traditional Cyprus Halloumi bacterial
Externí odkaz:
http://arxiv.org/abs/2004.01710
Akademický článek
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Autor:
Thomas Bintsis, Photis Papademas
Publikováno v:
Dairy, Vol 4, Iss 2, Pp 249-270 (2023)
Whey cheeses have been produced from the very early steps of cheesemaking practices as a sustainable way to utilize whey, which is the main by-product of cheesemaking. Traditional whey cheeses, manufactured with similar processes, are Ricotta, Ricott
Externí odkaz:
https://doaj.org/article/4a3fd9bf6fb34b8fb502710a00347c41
Autor:
Thomas Bintsis, Photis Papademas
Publikováno v:
Fermentation, Vol 10, Iss 3, p 171 (2024)
In the original publication [...]
Externí odkaz:
https://doaj.org/article/ed6262b0badd4ddc917840d6ae91d90d
Autor:
Thomas Bintsis, Photis Papademas
Publikováno v:
Fermentation, Vol 10, Iss 3, p 117 (2024)
A number of non-thermal preservation strategies have been adopted from the dairy industry to improve cheese quality and safety. The application of lactic acid bacteria cultures that produce bacteriocins has been extensively studied as a means of bio-
Externí odkaz:
https://doaj.org/article/b7d9eb2909c34b568bb7fc41f481736b
Publikováno v:
JDS Communications, Vol 3, Iss 3, Pp 228-233 (2022)
Donkey milk has been in the spotlight for the past 2 decades, mainly because of its potential as a functional food that has positive effects on human health. Nevertheless, challenges remain regarding farming practices, milk yield and milk processing,
Externí odkaz:
https://doaj.org/article/55f969080a8a4e469ed4c08c3432dfa0
Akademický článek
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