Zobrazeno 1 - 10
of 76
pro vyhledávání: '"Vassilios Kiosseoglou"'
Publikováno v:
Future Foods, Vol 3, Iss , Pp 100034- (2021)
Snails belong to the class of Gastropoda and Phylum Mollusca. Snails of marine, aquatic, and terrestrial origin have been consumed by humans since prehistoric times and remain a delicacy in several parts of the world. The increasing demand of snails
Externí odkaz:
https://doaj.org/article/cee9ffe65d4a4b38861124af53218729
Autor:
Vassilios Kiosseoglou, Fani Mantzouridou, Maria Z. Tsimidou, Aikaterini Kyriakidou, Adamantini Paraskevopoulou, Eleni Naziri
Publikováno v:
LWT. 105:48-56
The effect of the maize germ oil bodies in the form of a highly stable emulsion as a substitute for cow milk fat globules was investigated on the textural, physicochemical and sensory properties of a yoghurt-like product using a commercial yoghurt cu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d1132705785d12e1c6ea35c182dd68b5
https://doi.org/10.1016/j.lwt.2019.01.068
https://doi.org/10.1016/j.lwt.2019.01.068
Publikováno v:
Food Research International. 116:1031-1040
Composite films based on sodium caseinate, plasticized with glycerol and incorporating oil bodies recovered by applying ultrafiltration on maize germ aqueous extract were stored at 25 °C and relevant humidity 53% and the changes in their physicochem
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7193192d28539bafc98507202aae1d76
https://doi.org/10.1016/j.foodres.2018.09.042
https://doi.org/10.1016/j.foodres.2018.09.042
Publikováno v:
LWT. 155:112980
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::72d931c1de577ec82d59098a6e7c5986
https://doi.org/10.1016/j.lwt.2021.112980
https://doi.org/10.1016/j.lwt.2021.112980
Publikováno v:
Journal of the Science of Food and Agriculture. 97:215-221
Sesame seed paste is a highly nutritious food product which, upon long-term storage, tends to exhibit undesirable phenomena of oiling-off and particle sedimentation. The ability of rich-in-fibre aqueous extraction powders originating from oleaginous
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0eca663cedeada5f15ee105df8d2b358
https://doi.org/10.1002/jsfa.7714
https://doi.org/10.1002/jsfa.7714
Autor:
Theano Rizou, Vassilios Kiosseoglou, Georgia Bezati, Eleni Pavlidou, Ioanna Anagnostara, Adamantini Paraskevopoulou, Evangelia C. Vouvoudi
Publikováno v:
LWT. 129:109604
The present work is part of an effort for the holistic, environmental-friendly exploitation of maize milling by-product and emphasizes on the utilization of the rich in dietary fibre residue that remains after the aqueous extraction of oil for the pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7da66a57b2c82dde2bb210136f17976f
https://doi.org/10.1016/j.lwt.2020.109604
https://doi.org/10.1016/j.lwt.2020.109604
Publikováno v:
LWT - Food Science and Technology. 63:206-213
A design of experiments-based experimental strategy is proposed to develop an effective and rapid water extraction process for maximizing the yield of naturally-emulsified oil based on oil bodies from maize germ. Orthogonal array (D9) of Taguchi, the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::293fde7e5e377d7bbbdabd80b9a4dd0b
https://doi.org/10.1016/j.lwt.2015.03.039
https://doi.org/10.1016/j.lwt.2015.03.039
Autor:
Anthia Matsakidou, Constantinos V. Nikiforidis, Elke Scholten, Miro Kirimlidou, Vassilios Kiosseoglou
Publikováno v:
Food Structure 14 (2017)
Food Structure, 14, 46-51
Food Structure, 14, 46-51
Oil body extracts from sesame seeds and hazelnuts were subjected to centrifugation to recover oil body concentrated creams, which were then suitably diluted with gelatin solutions to prepare mixtures of 25.0 wt% of oil and 2.0–6.0 wt% of gelatin. T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::70c01f805d06ff72e17f02b9e1441a9d
https://research.wur.nl/en/publications/composite-gels-structured-by-a-gelatin-protein-matrix-filled-with
https://research.wur.nl/en/publications/composite-gels-structured-by-a-gelatin-protein-matrix-filled-with
Publikováno v:
Food Research International. 62:492-499
The influence of egg yolk (EY) or yolk plasma addition on the rheological properties and flavour characteristics of heat-set gels based on whey protein isolate (WPI) was the objective of this study. Large deformation compression tests and small defor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ad41478584c5abf00f5a5eaf3a4788fb
https://doi.org/10.1016/j.foodres.2014.03.056
https://doi.org/10.1016/j.foodres.2014.03.056
Publikováno v:
Food Structure. 20:100110
In this work the development of a dressing-type emulsion powder with instant characteristics was attempted. Two dehydration methods (oven-drying and nano spray drying) were evaluated using maltodextrin in admixture with carboxymethyl cellulose or gum
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6d7361f7f5100b51514bcfeacb003741
https://doi.org/10.1016/j.foostr.2019.100110
https://doi.org/10.1016/j.foostr.2019.100110