Search Results - "Dimitreli, Georgia"

Effect of starter culture, probiotics, and flavor additives on physico-chemical, rheological, and sensory properties of cow and goat dessert yogurts by Papaioannou, Georgia M., Kosma, Ioanna S., Dimitreli, Georgia, Badeka, Anastasia V., Kontominas, Michael G.

“…The effect of (i) starter culture (sweet-Mild, Classic, and Acidic), (ii) probiotics ( Bifidobacterium animalis BB-12 in cow milk and Lactobacillus acidophilus…”
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Biodegradable Films from Kefiran-Based Cryogel Systems by Exarhopoulos, Stylianos, Goulas, Athanasios, Dimitreli, Georgia

“…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…”
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Dry Fermented Sausages with Total Replacement of Fat by Extra Virgin Olive Oil Emulsion and Indigenous Lactic Acid Bacteria by Magra, Taxiarchoula, Soultos, Nikolaos, Dovas, Chrysostomos, Papavergou, Ekaterini, Lazou, Thomai, Apostolakos, Ilias, Dimitreli, Georgia, Ambrosiadis, Ioannis

“…Formulations based on vegetable or fish oil and modifications in the production technology of dry fermented sausages have emerged in recent years aiming to…”
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Instrumental Textural and Viscoelastic Properties of Processed Cheese as Affected by Emulsifying Salts and in Relation to its Apparent Viscosity by Dimitreli, Georgia, Thomareis, Apostolos S.

“…The effect of five different emulsifying salts on the texture of processed cheese was studied using two different chemical compositions, one that corresponds…”
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Effect of temperature and chemical composition on processed cheese apparent viscosity by Dimitreli, Georgia, Thomareis, Apostolos S.

“…A pneumatic tube viscometer was used to study the apparent viscosity of seven different samples of processed Gouda cheese during processing in the temperature…”
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Effect of pomegranate juice and fir honey addition on the rheological and sensory properties of kefir-type products differing in their fat content by Dimitreli, Georgia, Petridis, Dimitris, Kapageridis, Nikolaos, Mixiou, Maria

“…The post fermentation addition of fir honey and pomegranate juice on the physicochemical, rheological and sensory characteristics of kefir-type products at…”
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Elongational flow studies of processed cheese spreads made from traditional greek cheese varieties by Kontou, Vasiliki, Dimitreli, Georgia, Raphaelides, Stylianos N.

“…Five series of cheese spreads were prepared and pasteurized at either 92 or 98 °C. The basic ingredient of the samples was a blend of traditional greek cheeses…”
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A novel rapid method for the determination of frying oil quality: development of prototype and equations and examination with respect to legislation criteria by Kalogianni, Eleni P., Georgiou, Despoina, Marinopoulou, Anna, Exarhopoulos, Stylianos, Petridis, Dimitrios, Dimitreli, Georgia

“…Output of the FrySafe apparatus and decision on the oil quality according to the oil rejection limit. Summary The present work presents a prototype apparatus…”
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Influence of the melt holding time on fat droplet size and the viscoelastic properties of model spreadable processed cheeses with different compositions by Pluta-Kubica, Agnieszka, Černíková, Michaela, Dimitreli, Georgia, Nebesářová, Jana, Exarhopoulos, Stylianos, Thomareis, Apostolos S., Salek, Richardos N., Buňka, František

“…Spreadable processed cheese (SPC) samples, with 30 and 40% (w/w) dry matter (DM) and 30, 40 and 50% (w/w) fat in dry matter (FDM), were produced with nine…”
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Effect of oleic acid on the properties of protein adsorbed layers at water/oil interfaces: An EPR study combined with dynamic interfacial tension measurements by Kalogianni, Eleni P., Sklaviadis, Leandros, Nika, Stella, Theochari, Ioanna, Dimitreli, Georgia, Georgiou, Despoina, Papadimitriou, Vassiliki

“…[Display omitted] •EPR provided information on fatty acid molecular mobility in the bulk oil phase.•Milk protein adsorption at water/oil interfaces was…”
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Rapid Methods for Frying Oil Quality Determination: Evaluation with Respect to Legislation Criteria by Kalogianni, Eleni P., Georgiou, Despoina, Romaidi, Maria, Exarhopoulos, Stylianos, Petridis, Dimitris, Karastogiannidou, Calliope, Dimitreli, Georgia, Karakosta, Paraskevi

“…This work focuses on the evaluation of commercially available rapid methods for determining frying oil quality. Five rapid methods differing in principle were…”
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Physicochemical, textural and sensory properties of white soft cheese made from buffalo and cow milk mixtures by Dimitreli, Georgia, Exarhopoulos, Stylianos, Antoniou, Kleio K, Zotos, Anastasios, Bampidis, Vasileios A

“…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)…”
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A process designed for the continuous production of starch inclusion complexes on an industrial scale by Raphaelides, Stylianos N., Dimitreli, Georgia, Exarhopoulos, Stylianos, Ilia, Eleni, Koutsomihali, Paraskevi

“…Flow diagram of a processing line for the continuous production of starch–fatty acid inclusion complexes. •A method for the continuous production of starch…”
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Effect of chemical composition on the linear viscoelastic properties of spreadable-type processed cheese by Dimitreli, Georgia, Thomareis, Apostolos S.

“…Moisture, fat and protein content were studied as factors likely to contribute to the viscoelastic properties of spreadable-type processed cheese samples…”
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Texture evaluation of block-type processed cheese as a function of chemical composition and in relation to its apparent viscosity by Dimitreli, Georgia, Thomareis, Apostolos S.

“…The effect of chemical composition on the textural and viscoelastic properties of block-type processed cheese was studied using texture profile analysis and…”
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Effect of chemical composition on the linear viscoelastic properties of spreadable-type processed cheese by DIMITRELI, Georgia, THOMAREIS, Apostolos S

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Zamjena masti u trajnim kobasicama emulzijom ekstra djevičanskog maslinovog ulja s dodatkom autohtonih bakterija mliječno-kiselog vrenja by Magra, Taxiarchoula, Soultos, Nikolaos, Dovas, Chrysostomos, Papavergou, Ekaterini, Lazou, Thomai, Apostolakos, Ilias, Dimitreli, Georgia, Ambrosiadis, Ioannis

“…Pozadina istraživanja. Posljednjih godina se u proizvodnji trajnih kobasica koriste novi pripravci na bazi biljnog ili ribljeg ulja koji smanjuju udjel masti u…”
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