48 results on '"Taoukis, Petros"'
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2. Kinetics of pulsed electric fields assisted pigment extraction from Chlorella pyrenoidosa
3. Uncertainty and variability in post-processing kinetic calculations- nutritional quality loss in fruit juice products
4. Kinetics of high pressure homogenization assisted protein extraction from Chlorella pyrenoidosa
5. Effect of pulsed electric fields on cricket (Acheta domesticus) flour: Extraction yield (protein, fat and chitin) and techno-functional properties
6. Effect of high pressure on the proteolytic activity and autolysis of yeast Saccharomyces cerevisiae
7. Effect of cold atmospheric pressure plasma processing on quality and shelf life of red currants
8. Cell permeabilization processes for improved encapsulation of oregano essential oil in yeast cells
9. Structure conformational and rheological characterisation of alfalfa seed (Medicago sativa L.) galactomannan
10. Effect of storage on the rheological and viscoelastic properties of mayonnaise emulsions of different oil droplet size
11. Effect of high pressure homogenization on the production of yeast extract via autolysis and beta-glucan recovery
12. Application of pulsed electric fields to improve product yield and waste valorization in industrial tomato processing
13. Time temperature integrators for monitoring the shelf life of ready-to-eat chilled smoked fish products
14. High pressure processing of European sea bass (Dicentrarchus labrax) fillets and tools for flesh quality and shelf life monitoring
15. Model development for microbial spoilage of packaged fresh‒cut salad products using temperature and in-package CO2 levels as predictor variables
16. Effect of high hydrostatic pressure treatment on the viability and acidification ability of lactic acid bacteria
17. Rheological and structural characterisation of whey protein acid gels co-structured with chia (Salvia hispanica L.) or flax seed (Linum usitatissimum L.) mucilage
18. Effect of microwave assisted blanching on the ascorbic acid oxidase inactivation and vitamin C degradation in frozen mangoes
19. Effect of pulsed electric fields on the production of yeast extract by autolysis
20. Modeling the effect of pre-treatment with nisin enriched osmotic solution on the shelf life of chilled vacuum packed tuna
21. Does kappa-carrageenan thermoreversible gelation affect β-carotene oxidative degradation and bioaccessibility in o/w emulsions?
22. Edible coating enriched with rosemary extracts to enhance oxidative and microbial stability of smoked eel fillets
23. Developing suitable smart TTI labels to match specific monitoring requirements: The case of Vibrio spp. growth during transportation of oysters
24. From open innovation to enginomics: Paradigm shifts
25. Evaluation of Time Temperature Integrators for shelf-life monitoring of frozen seafood under real cold chain conditions
26. Effect of high pressure treatment applied on starter culture or on semi-ripened cheese in the quality and ripening of cheese in brine
27. Comparison of the application of high pressure and pulsed electric fields technologies on the selective inactivation of endogenous enzymes in tomato products
28. Modelling the microbial spoilage and quality decay of pre-packed dandelion leaves as a function of temperature
29. Modelling the effect of storage temperature on the viscoelastic properties and quality of ice cream
30. Predictive modeling and selection of TTI smart labels for monitoring the quality and shelf-life of frozen seafood
31. Effect of processing parameters on water activity and shelf life of osmotically dehydrated fish filets
32. Transglutaminase treatment of thermally and high pressure processed milk: Effects on the properties and storage stability of set yoghurt
33. Quality evaluation of slightly concentrated tomato juice produced under high pressure conditions
34. Predictive modelling and selection of Time Temperature Integrators for monitoring the shelf life of modified atmosphere packed gilthead seabream fillets
35. Application of high-pressure treatment on ovine brined cheese: Effect on composition and microflora throughout ripening
36. Production of novel dairy products using actinidin and high pressure as enzyme activity regulator
37. Effect of water activity on the thermal stability of Thermomyces lanuginosus xylanases for process time–temperature integration
38. Shelf life modelling of osmotically treated chilled gilthead seabream fillets
39. Shelf life modelling of frozen shrimp at variable temperature conditions
40. Editorial to the IFSET Special Issue “Advances in research and applications of nonthermal technologies for food processing and preservation” based on the 2015 International Nonthermal Processing Workshop
41. Kinetic study of the effect of the osmotic dehydration pre-treatment to the shelf life of frozen cucumber
42. Corrigendum to “Model development for microbial spoilage of packaged fresh‒cut salad products using temperature and in-package CO2 levels as predictor variables” [LWT - Food Science and Technology 113 (2019) 108285]
43. Editorial to the IFSET special issue on the 34rd EFFoST International Conference
44. Evaluation and modelling of rheological properties of high pressure treated waxy maize starch dispersions
45. Contributor contact details
46. Editorial to the IFSET Special Issue on the 29th EFFoST International Conference
47. Editorial preface to the TIFS Special Issue on the 29th EFFoST International Conference
48. A theoretical procedure for using multiple response time-temperature integrators for the design and evaluation of thermal processes
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