Zobrazeno 1 - 10
of 31
pro vyhledávání: '"Stylianos Exarhopoulos"'
Publikováno v:
Macromol, Vol 2, Iss 3, Pp 324-345 (2022)
Kefiran, which was isolated from kefir grains, was used for the fabrication of cryogel-films in the presence of plasticizers, such as glycerol and sorbitol. Varying concentration ratios of the exopolysaccharide/plasticizer system were employed in the
Externí odkaz:
https://doaj.org/article/4687ab6c679a466f8887ecfcc88c1bb7
Autor:
Dimitrios G. Papageorgiou, Irini Tsetsou, Raphael O. Ioannidis, George N. Nikolaidis, Stylianos Exarhopoulos, Nejib Kasmi, Dimitrios N. Bikiaris, Dimitris S. Achilias, George Z. Papageorgiou
Publikováno v:
Polymers, Vol 13, Iss 7, p 1070 (2021)
The industrialisation of poly(ethylene 2,5-furandicarboxylate) for total replacement of poly(ethylene terephthalate) in the polyester market is under question. Preparation of high-performing polymer blends is a well-established strategy for tuning th
Externí odkaz:
https://doaj.org/article/136c19a6d98d4343ba9e4a1f52ce7e38
Autor:
Artemis Tsagdi, Ioannis Drossos, Despoina Georgiou, Stylianos Exarhopoulos, Georgios Karasiotas, Joannis K. Kallitsis, Eleni P. Kalogianni
Publikováno v:
Polymers, Vol 13, Iss 2, p 288 (2021)
A new approach to the creation of polypropylene (PP) based foaming materials was developed using food grade foaming agents that were coated on the PP pellets. More specifically, sodium bicarbonate and organic acids were used to coat PP pellets using
Externí odkaz:
https://doaj.org/article/ba5d8eae03aa4d0c8c1e6829f6391df4
Autor:
Eleni P. Kalogianni, Despoina Georgiou, Aggelos Charisis, Stylianos Exarhopoulos, Paraskevi Tzika
Publikováno v:
Journal of the American Oil Chemists' Society. 100:317-327
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::feffcdba9b86fe72d123020510ae2f98
https://doi.org/10.1002/aocs.12681
https://doi.org/10.1002/aocs.12681
Autor:
Dimitrios Petridis, Stylianos Exarhopoulos, Georgia Dimitreli, Eleni Kalogianni, Despoina Georgiou, Anna Marinopoulou
Publikováno v:
International Journal of Food Science & Technology. 56:2832-2842
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::48ecfa1d9225d41477bc39726baa1aa0
https://doi.org/10.1111/ijfs.14919
https://doi.org/10.1111/ijfs.14919
Striped mullet (Mugil cephalus) roe is used for the production of traditional delicacies in Greece (avgotaracho), Japan (karasumi) and Italy (botargo). In Greece avgotaracho is a Protected Designation of Origin product and its special taste combined
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e89f21fe08f0cf96477e23ccac65d34d
https://doi.org/10.22541/au.165258946.63856825/v1
https://doi.org/10.22541/au.165258946.63856825/v1
Publikováno v:
Journal of Food Engineering. 240:99-104
Coalescence of olive oil droplets during malaxation is a crucial phenomenon since it is responsible for the effective oil separation in the following processing steps. Yet it has been scarcely examined. The aim of this work was to study in detail the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::69c58a94dede961f22ab9d34a14335cb
https://doi.org/10.1016/j.jfoodeng.2018.07.017
https://doi.org/10.1016/j.jfoodeng.2018.07.017
Publikováno v:
Food Hydrocolloids. 79:282-290
The flow properties of a series of kefiran aqueous solutions with concentrations ranging from 0.25 to 4.0% (w/v) were examined at 4, 25 or 40 °C under controlled shear rate mode and over six orders of magnitude.The results indicated that the flow be
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::92e347f52b797f390cc73b2b8616771c
https://doi.org/10.1016/j.foodhyd.2017.12.030
https://doi.org/10.1016/j.foodhyd.2017.12.030
Publikováno v:
Food Hydrocolloids. 77:347-356
Kefiran was produced from kefir grains, on a semi-industrial scale, using UHT skimmed milk as a raw material. The conformational characteristics of the polysaccharide were assessed by means of a series of techniques such as capillary viscometry, size
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e43630c9789272e560f9b89bb1344906
https://doi.org/10.1016/j.foodhyd.2017.10.011
https://doi.org/10.1016/j.foodhyd.2017.10.011
Autor:
Kleio K Antoniou, Anastasios Zotos, Stylianos Exarhopoulos, Vasileios Bampidis, Georgia Dimitreli
Publikováno v:
International Journal of Dairy Technology. 70:506-513
The physicochemical, textural and sensory properties of white soft cheeses made from three different buffalo and cow milk mixtures (100:0, 70:30 and 30:70) during 3-month storage were studied. The increase in buffalo milk concentration resulted in in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::821a1ff59631bd9726fdd779a083ce3f
https://doi.org/10.1111/1471-0307.12403
https://doi.org/10.1111/1471-0307.12403