Zobrazeno 1 - 10
of 58
pro vyhledávání: '"Photis Papademas"'
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:
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:
Applied Sciences, Vol 13, Iss 16, p 9243 (2023)
The aim of the present study was to select the optimal extraction conditions for two underutilized wild fruits of the Rosaceae family (Mespilus germanica and Crataegus azarolus) in order to investigate the possibility of utilizing their potential bio
Externí odkaz:
https://doaj.org/article/d65f48a3bfc9401c8d1b24a820f18ade
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 6 (2022)
Thermal treatment has always been the processing method of choice for food treatment in order to make it safe for consumption and to extend its shelf life. Over the past years non-thermal processing technologies are gaining momentum and they have bee
Externí odkaz:
https://doaj.org/article/8f8f45566a9c44bdbd9cacb03d3b0908
Autor:
Thomas Bintsis, Photis Papademas
Publikováno v:
Fermentation, Vol 8, Iss 12, p 679 (2022)
The manufacture of fermented milk products has a long history, and these products were initially produced either from spontaneous fermentation or using a batch of previously produced product, that is, back-slopping. Milk of different mammal species h
Externí odkaz:
https://doaj.org/article/d5acf488d9344e8284687cc79124de60
Publikováno v:
International Journal of Food Studies, Vol 8, Iss 1 (2019)
The influence of early lactation on chemical composition and the concentration of antimicrobial proteins of donkey’s milk produced in Cyprus were investigated. Milk samples from 10 female donkeys in their first season of lactation were collected at
Externí odkaz:
https://doaj.org/article/3125b856f27e4e308eb023947a9ebf0c
Publikováno v:
Journal of Chemistry, Vol 2019 (2019)
Externí odkaz:
https://doaj.org/article/951914aed4b149d687a7c79723b68094