Search Results - "Alichanidis, E."

Study of proteolysis, lipolysis and volatile profile of a traditional Greek goat cheese (Xinotyri) during ripening by Bontinis, Th.G., Mallatou, H., Pappa, E.C., Massouras, Th, Alichanidis, E.

“…The proteolytic, lipolytic changes and the volatile profile of Xinotyri goat's cheese (an artisanal variety produced in the mountains of Naxos, a Greek island…”
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Nucleotides and nucleosides in ovine and caprine milk during lactation by Plakantara, S, Michaelidou, A-M, Polychroniadou, A, Menexes, G, Alichanidis, E

“…The aim of this study was to determine the nucleoside and nucleotide content in ovine and caprine milks at the colostral, transitional, and mature stages of…”
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Effect of a commercial adjunct culture on organic acid contents of low-fat Feta-type cheese by Manolaki, P., Katsiari, M.C., Alichanidis, E.

“…The effect of a commercial adjunct culture (CR-213, containing Lactococcus lactis subsp. cremoris and Lactococcus lactis susp. lactis and added at the level of…”
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Effect of a commercial adjunct culture on proteolysis in low-fat Feta-type cheese by Michaelidou, A, Katsiari, M.C, Kondyli, E, Voutsinas, L.P, Alichanidis, E

“…The effect of a commercial adjunct culture (CR-213, containing Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. lactis) on the proteolysis in…”
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Proteolysis in reduced sodium Kefalograviera cheese made by partial replacement of NaCl with KCl by Katsiari, M.C, Alichanidis, E, Voutsinas, L.P, Roussis, I.G

“…Kefalograviera cheeses (five trials) of different sodium content were made from split lots of curd by varying the salting processes, i.e. brine — and dry —…”
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Migration of water-soluble nitrogenous compounds of Feta cheese from the cheese blocks into the brine by Michaelidou, A.-M., Alichanidis, E., Polychroniadou, A., Zerfiridis, G.

“…The migration of water-soluble nitrogenous compounds of Feta cheese from the cheese into brine was monitored over a 5-month period, and the nature of the…”
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Fermented Milks Fortified with B-group Vitamins: Vitamin Stability and Effect on Resulting Products by Papastoyiannidis, G., Polychroniadou, A., Michaelidou, A.-M., Alichanidis, E.

“…Four fermented milks were made from cow's milk fortified with B-group vitamins (thiamine (B1), riboflavin (B2), pyridoxine, pyridoxal, pyridoxamine and folic…”
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Effect of multiple-species starters on peptide profile and free amino acids in low-fat Kefalograviera-type cheese by Michaelidou, A., Katsiari, M.C., Voutsinas, L.P., Polychroniadou, A., Alichanidis, E.

“…Two commercially available starter culture systems, Alp DIP and a mixture of Alp DIP D and Yoghurt V1, were compared with one commercial yoghurt starter…”
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Proteolysis in reduced sodium Feta cheese made by partial substitution of NaCl by KCl by Katsiari, M.C, Alichanidis, E, Voutsinas, L.P, Roussis, I.G

“…Feta cheeses (five trials) of different sodium content were made, using ewes’ milk, from split lots of curd by varying the salting procedure, i.e. dry salting…”
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Flavour enhancement of low-fat Feta-type cheese using a commercial adjunct culture by Katsiari, M.C, Voutsinas, L.P, Kondyli, E, Alichanidis, E

“…The effect of a commercial adjunct culture (CR-213), containing Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp.lactis, added at the level of…”
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Lipolysis in reduced sodium Feta cheese made by partial substitution of NaCl by KCl by Katsiari, M.C, Voutsinas, L.P, Alichanidis, E, Roussis, I.G

“…Feta cheese (five trials) of different sodium content was made from split lots of curd by varying the salting procedure, i.e. dry salting with NaCl (control)…”
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Reduction of sodium content in Feta cheese by partial substitution of NaCl by KCl by Katsiari, M.C., Voutsinas, L.P., Alichanidis, E., Roussis, I.G.

“…Feta cheese (five trials) of different sodium content was made from split lots of curd by varying the salting procedure i.e., dry salting with NaCl (control)…”
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Manufacture of Kefalograviera cheese with less sodium by partial replacement of NaCl with KCl by Katsiari, M.C, Voutsinas, L.P, Alichanidis, E, Roussis, I.G

“…Kefalograviera cheeses (five trials) of different sodium content were made from split lots of curd by varying the salting processes, i.e. brine—and dry—salting…”
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Lipolysis in reduced sodium Kefalograviera cheese made by partial replacement of NaCl with KCl by Katsiari, M.C, Voutsinas, L.P, Alichanidis, E, Roussis, I.G

“…Kefalograviera cheeses (five trials) of different sodium contents were made from split lots of curd by varying the salting processes, i.e. brine- and…”
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Effect of commercial adjunct cultures on proteolysis in low-fat Kefalograviera-type cheese by Michaelidou, A, Katsiari, M.C, Voutsinas, L.P, Kondyli, E, Alichanidis, E

“…The effect of two commercially available adjunct cultures, LBC 80 ( Lactobacillus casei subsp. rhamnosus) and CR-213 (containing Lactococcus lactis subsp…”
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Purification and partial characterization of a tripeptidase from Pediococcus pentosaceus K9.2 by Simitsopoulou, M, Vafopoulou, A, Choli-Papadopoulou, T, Alichanidis, E

“…A tripeptidase was purified from the cytoplasm of Pediococcus pentosaceus K9.2 by anion-exchange chromatography, gel filtration chromatography, and…”
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Identification of peptides in traditional and probiotic sheep milk yoghurt with angiotensin I-converting enzyme (ACE)-inhibitory activity by Papadimitriou, Christos G., Vafopoulou-Mastrojiannaki, Anna, Silva, Sofia Vieira, Gomes, Ana-Maria, Malcata, Francisco Xavier, Alichanidis, Efstathios

“…Two sets of traditional Greek sheep milk yoghurt were produced: the first one (YC) using normal yoghurt culture ( Lactobacillus delbrueckii subsp. bulgaricus…”
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Citric acid production from beet molasses by cell recycle ofAspergillus niger by Roukas, T., Alichanidis, E.

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Heat stability of plasmin (milk proteinase) and plasminogen by Alichanidis, E, Wrathall, J H, Andrews, A T

“…The effect of heating on plasmin activity in various media, including phosphate buffer pH 7.0, skim milk, blood plasma, solutions of casein and solutions of…”
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Purification and characterization of chymosin and pepsin from kid by Moschopoulou, Ekaterini E, Kandarakis, Ioannis G, Alichanidis, Efstathios, Anifantakis, Emmanouil M

“…The objective of this work was to study the characteristics of the gastric aspartic proteinases chymosin and pepsin which are constituents of the kid rennet…”
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