Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Spiros Zlatanos"'
Publikováno v:
Grasas y Aceites, Vol 60, Iss 4, Pp 360-366 (2009)
The conversion of ethoxylated fatty alcohols to the corresponding carboxylic acids through dehydrogenation/ oxidation using noble-metal catalysts has been studied. Ethoxylated primary aliphatic alcohols, ethoxylated random secondary aliphatic alcohol
Externí odkaz:
https://doaj.org/article/ba4e3d345373473eb37957fb4f8a6e3c
Publikováno v:
Journal of Food Composition and Analysis. 31:24-30
Changes in conjugated linoleic acid (CLA) concentration, fatty acid profile and chemical composition of yogurts from cow and sheep milk, produced with traditional methods, were determined during a 14-day storage at 5 °C. When fatty acid (FA) composi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a8bdf2ea5d1bdd5d2ed6210cccaf12ce
https://doi.org/10.1016/j.jfca.2013.02.011
https://doi.org/10.1016/j.jfca.2013.02.011
Autor:
Evdokia Kontorepanidou, Spiros Zlatanos, Amalia Serafeimidou, Evgenia Gylou, Angelos Sagredos, Kostas Laskaridis
Publikováno v:
Journal of the Science of Food and Agriculture. 93:2130-2136
Background During the last two decades much attention has been given to conjugated linoleic acid (CLA) because of its potentially beneficial biological effects. Cheese is one of the major dietary sources of CLA. However, the CLA content of Greek chee
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b4dcf82f5c8b33977b7dc4fb63d25a08
https://doi.org/10.1002/jsfa.6018
https://doi.org/10.1002/jsfa.6018
Publikováno v:
Food Chemistry. 134:1839-1846
Many studies with conjugated linoleic acid (CLA) indicate that it has a protective effect against mammary cancer. Because dairy products are the most important dietary sources of CLA, we have investigated the CLA concentrations and additionally the f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e77fb95509a5a28a250b9a9c70a581f
https://doi.org/10.1016/j.foodchem.2012.03.102
https://doi.org/10.1016/j.foodchem.2012.03.102
Publikováno v:
Grasas y Aceites, Vol 62, Iss 4, Pp 462-466 (2011)
Grasas y Aceites; Vol. 62 No. 4 (2011); 462-466
Grasas y Aceites; Vol. 62 Núm. 4 (2011); 462-466
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Grasas y Aceites; Vol. 62 No. 4 (2011); 462-466
Grasas y Aceites; Vol. 62 Núm. 4 (2011); 462-466
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
A new and more convenient synthesis of the isofatty acid 13-methyl-tetradecanoic acid and its triglyceride is described here. This isofatty acid is prepared through elongation of the undecanoic acid chain with isobutyraldehyde according to Wittig by
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f092f35a037773a84a33cdf89c93563f
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1346/1343
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1346/1343
Publikováno v:
International Journal of Food Science & Technology. 44:1590-1594
Summary Proximate composition, fatty acid and amino acid analysis of an echinoderm (Paracentrotus lividus), a crustacean (Penaeus kerathurus), a tunicate (Microcosmus sulcatus), and two gastropod molluscs (Littorina littorea and Patella coerulea) wer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9cdcff3167d68d399e4c3bb0ff9a37fc
https://doi.org/10.1111/j.1365-2621.2008.01870.x
https://doi.org/10.1111/j.1365-2621.2008.01870.x
Autor:
Kostas Laskaridis, Spiros Zlatanos
Publikováno v:
Journal of Food Quality. 32:84-95
The fat and fatty acid content of three traditional Greek cheeses were determined monthly for a period of 1 year. The analyzed cheeses, feta, graviera and manouri, are traditional Greek dairy products made exclusively or primarily from sheep milk. In
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e21b0c1eb6f64bfdec68116b04059d56
https://doi.org/10.1111/j.1745-4557.2008.00237.x
https://doi.org/10.1111/j.1745-4557.2008.00237.x
Autor:
Spiros Zlatanos, Kostas Laskaridis
Publikováno v:
Food Chemistry. 103:725-728
The total fat contents and the fatty acid compositions of three common Mediterranean fish, namely sardine ( Sardina pilchardus ), anchovy ( Engraulis encrasicholus ) and picarel ( Spicara smaris ) were determined at bimonthly intervals for a one-year
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eba6ac1dd7f7b4d59212291e9ab210bf
https://doi.org/10.1016/j.foodchem.2006.09.013
https://doi.org/10.1016/j.foodchem.2006.09.013
Publikováno v:
Molecular Nutrition & Food Research. 50:967-970
Proximate composition, fatty acid analysis and protein digestibility-corrected amino acid score (PDCAAS) in three commercially important cephalopods of the Mediterranean sea (cuttlefish, octopus and squid) were determined. The results of the proximat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f6061293d03e408617e773f6ea5eae4e
https://doi.org/10.1002/mnfr.200600003
https://doi.org/10.1002/mnfr.200600003
Publikováno v:
Food Chemistry. 92:721-727
Natural resins that possess biological properties (Pistacia lentiscus var. Chia, Commiphora myrrh, Boswellia serrata and Gum storax) and the bioactive triterpenes (oleanolic acid and ursolic acid) were studied for their antioxidant activities. Lard,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f0c706f223ce8fd6c0f3c120ee45923e
https://doi.org/10.1016/j.foodchem.2004.08.033
https://doi.org/10.1016/j.foodchem.2004.08.033