473 results on '"Taoukis, Petros"'
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2. Transglycosylation of Stevioside by a Commercial β-Glucanase with Fungal Extracted β-Glucans as Donors
3. Kinetics of pulsed electric fields assisted pigment extraction from Chlorella pyrenoidosa
4. Uncertainty and variability in post-processing kinetic calculations- nutritional quality loss in fruit juice products
5. Kinetics of high pressure homogenization assisted protein extraction from Chlorella pyrenoidosa
6. Integrating omics technologies for improved quality and safety of seafood products
7. Slurry ice as an alternative cooling medium for fish harvesting and transportation: Study of the effect on seabass flesh quality and shelf life
8. New Product Development from Marine Sources and Side Streams Valorization Using Nonthermal Processing Technologies
9. Nonthermal Processing Technologies: Synergies and New Applications in Food Engineering
10. Bioaccessibility and Stability Studies on Encapsulated Phenolics and Carotenoids from Olive and Tomato Pomace: Development of a Functional Fruit Beverage.
11. Effect of pulsed electric fields on cricket (Acheta domesticus) flour: Extraction yield (protein, fat and chitin) and techno-functional properties
12. Comparative Study of Microwave, Pulsed Electric Fields, and High Pressure Processing on the Extraction of Antioxidants from Olive Pomace
13. Effect of high pressure on the proteolytic activity and autolysis of yeast Saccharomyces cerevisiae
14. Effect of cold atmospheric pressure plasma processing on quality and shelf life of red currants
15. Cell permeabilization processes for improved encapsulation of oregano essential oil in yeast cells
16. Structure conformational and rheological characterisation of alfalfa seed (Medicago sativa L.) galactomannan
17. Osmodehydrofreezing of Tomatoes: Optimization of Osmotic Dehydration and Shelf Life Modeling.
18. Enrichment of Bakery Products with Antioxidant and Dietary Fiber Ingredients Obtained from Spent Coffee Ground.
19. The Application of Osmodehydrated Tomato and Spinach in Ready-to-Eat Mixed Salad Products: Design, Development, and Shelf Life Study.
20. Effect of storage on the rheological and viscoelastic properties of mayonnaise emulsions of different oil droplet size
21. Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms
22. Effect of high pressure homogenization on the production of yeast extract via autolysis and beta-glucan recovery
23. Mathematical modelling of the effect of solution concentration and the combined application of pulsed electric fields on mass transfer during osmotic dehydration of sea bass fillets
24. Application of pulsed electric fields to improve product yield and waste valorization in industrial tomato processing
25. Hurdle technology for fish preservation
26. Recovery of Omega-3-Rich Lipids: toward the Sustainable Valorization of Sea-bass Industry Side Streams
27. Cheese and Yogurt By-Products as Valuable Ingredients for the Production of Prebiotic Oligosaccharides
28. Shelf-Life Enhancement Applying Pulsed Electric Field and High-Pressure Treatments Prior to Osmotic Dehydration of Fresh-Cut Potatoes
29. Combined Osmotic and Air Dehydration for the Production of Shelf-Stable White Cheese
30. Time temperature integrators for monitoring the shelf life of ready-to-eat chilled smoked fish products
31. High pressure processing of European sea bass (Dicentrarchus labrax) fillets and tools for flesh quality and shelf life monitoring
32. Model development for microbial spoilage of packaged fresh‒cut salad products using temperature and in-package CO2 levels as predictor variables
33. Effect of high hydrostatic pressure treatment on the viability and acidification ability of lactic acid bacteria
34. Reaction kinetics in food-processing engineering
35. Contributors
36. Rheological and structural characterisation of whey protein acid gels co-structured with chia (Salvia hispanica L.) or flax seed (Linum usitatissimum L.) mucilage
37. Effect of Pulsed Electric Fields on the Shelf Stability and Sensory Acceptability of Osmotically Dehydrated Spinach: A Mathematical Modeling Approach.
38. Kinetics of pulsed electric fields assisted pigment extraction from Chlorella pyrenoidosa
39. Editorial to the special issue on the 35th EFFoST international conference in future foods “Future Food for Healthy Individuals, Resilient Communities, and Global Food Security”
40. Modelling and Evaluation of the Effect of Pulsed Electric Fields and High Pressure Processing Conditions on the Quality Parameters of Osmotically Dehydrated Tomatoes
41. Production of Prebiotic Galacto-Oligosaccharides from Acid Whey Catalyzed by a Novel β-Galactosidase from Thermothielavioides terrestris and Commercial Lactases: A Comparative Study
42. Effect of microwave assisted blanching on the ascorbic acid oxidase inactivation and vitamin C degradation in frozen mangoes
43. Effect of pulsed electric fields on the production of yeast extract by autolysis
44. Modeling the effect of pre-treatment with nisin enriched osmotic solution on the shelf life of chilled vacuum packed tuna
45. Rheological, Textural, Physicochemical and Sensory Profiling of a Novel Functional Ice Cream Enriched with Muscat de Hamburg (Vitis vinifera L.) Grape Pulp and Skins
46. Meta-analysis of Kinetic Parameter Uncertainty on Shelf Life Prediction in the Frozen Fruits and Vegetable Chain
47. Minimally Processed Fresh-Cut Peach and Apricot Snacks of Extended Shelf-Life by Combined Osmotic and High Pressure Processing
48. Food Cold Chain Management and Optimization
49. Does kappa-carrageenan thermoreversible gelation affect β-carotene oxidative degradation and bioaccessibility in o/w emulsions?
50. Edible coating enriched with rosemary extracts to enhance oxidative and microbial stability of smoked eel fillets
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