Zobrazeno 1 - 10
of 188
pro vyhledávání: '"Petros Taoukis"'
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
Publikováno v:
Foods, Vol 13, Iss 17, p 2689 (2024)
The objective was to review, using an integrated approach, all parameters related to osmotic dehydration, freezing, and frozen storage when assessing the advantages of the osmodehydrofreezing-ODF process. Peeled cherry tomatoes were treated at (T) 25
Externí odkaz:
https://doaj.org/article/769bb79fad03402490b5cfe313e7e7fe
Publikováno v:
Applied Sciences, Vol 14, Iss 16, p 6863 (2024)
Spent Coffee Ground (SCG) is the main coffee industry by-product, rich in dietary fibers and polyphenols. The extractable material of SCG was fractionated, and the phenolic compounds were identified and quantified. Chlorogenic and neochlorogenic acid
Externí odkaz:
https://doaj.org/article/aaacc7143acb4d8887f0204a1fb081bc
Publikováno v:
Applied Sciences, Vol 14, Iss 13, p 5863 (2024)
Osmotically dehydrated cherry tomatoes and spinach leaves were incorporated into Greek salad-type (including OD-treated and air-dried feta cheese trimmings and air-dried olive rings) and green salad-type (including OD-treated and air-dried feta chees
Externí odkaz:
https://doaj.org/article/a31d71536eba4dba9c9f204fa00324a1
Autor:
Athina Ntzimani, Rafael Angelakopoulos, Ioanna Semenoglou, Efimia Dermesonlouoglou, Theofania Tsironi, Katerina Moutou, Petros Taoukis
Publikováno v:
Aquaculture and Fisheries, Vol 8, Iss 4, Pp 385-392 (2023)
The objective of the study was to investigate the efficiency of slurry ice during harvesting and transportation of European sea bass (Dicentrarchus labrax) to retain flesh quality and extend shelf life, compared with conventional flake ice. Fish was
Externí odkaz:
https://doaj.org/article/1699616a55b043a39734b710ec05e1ee
Publikováno v:
Aquaculture and Fisheries, Vol 8, Iss 4, Pp 457-462 (2023)
An essential aspect of product quality of aquatic foods is the rapid and accurate identification of bacterial species. From this perspective omics technologies prove to be very useful in the assessment of the quality and safety of seafood products. S
Externí odkaz:
https://doaj.org/article/872f7f2c053e442fbda933bdc273ac4c
Publikováno v:
Future Foods, Vol 8, Iss , Pp 100275- (2023)
Externí odkaz:
https://doaj.org/article/ad1dd1cab0fb432781f2687f0adcd276
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:
George Dimopoulos, Alexandros Katsimichas, Konstantinos Balachtsis, Efimia Dermesonlouoglou, Petros Taoukis
Publikováno v:
Foods, Vol 13, Iss 9, p 1410 (2024)
This study focused on the osmotic dehydration (OD) of ready-to-eat spinach leaves combined with the pulsed electric field (PEF) pre-treatment. Untreated and PEF-treated (0.6 kV/cm, 0–200 pulses) spinach leaves were osmotically dehydrated at room te
Externí odkaz:
https://doaj.org/article/ffdbf53974584a49b47c9bbb80e4fd60
Publikováno v:
Separations, Vol 11, Iss 4, p 101 (2024)
This study pertains to the selection of the appropriate process parameters of lipid extraction aimed at the valorization of sea-bass gutting and filleting side stream biomass. A comparative kinetic study between an environmentally friendly polar (eth
Externí odkaz:
https://doaj.org/article/fbe7d24b2b504fb5b441e6cee23e7f24