Search Results - "Marinopoulou, Anna"

Structural characterization and thermal properties of amylose-fatty acid complexes prepared at different temperatures by Marinopoulou, Anna, Papastergiadis, Efthimios, Raphaelides, Stylianos N., Kontominas, Michael G.

“…Amylose-fatty acid complexes were prepared in aqueous alkaline solution at 30, 50 or 70 °C. The complexes were obtained as precipitates from solution after…”
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Assessing the Fatigue Stress Behavior of Starch Biodegradable Films with Nanoclay Using Accelerated Survival Test Methods by Frangopoulos, Theofilos, Dimitriadou, Sophia, Ozuni, Joanis, Marinopoulou, Anna, Goulas, Athanasios, Petridis, Dimitrios, Karageorgiou, Vassilis

“…A destructive degradation model was applied on films made from different concentrations of starch, glycerol and nanoclay using various elongation levels as a…”
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Effects of the Incorporation of Male Honey Bees on Dough Properties and on Wheat Flour Bread's Quality Characteristics by Marinopoulou, Anna, Kagioglou, Georgia, Vacharakis, Nikolaos, Raphaelides, Stylianos, Papageorgiou, Maria

“…Two different levels (5 and 10%) of male honey bees (drones) in powder form were incorporated into wheat flour, and their impact on dough properties and on…”
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Accelerated Life Testing of Biodegradable Starch Films with Nanoclay Using the Elongation Level as a Stressor by Frangopoulos, Theofilos, Ketesidis, Apostolos, Marinopoulou, Anna, Goulas, Athanasios, Petridis, Dimitrios, Karageorgiou, Vassilis

“…An attempt was made to evaluate the elongation level as a stressor on biodegradable starch films reinforced with nanoclay using a simple linear model. A total…”
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Amylose-fatty acid inclusion complexes as examined by interfacial tension measurements by Marinopoulou, Anna, Kalogianni, Eleni P., Raphaelides, Stylianos N.

“…[Display omitted] •Dynamic interfacial tension of amylose–fatty acid solutions reflect complex formation.•Measurements showed fatty acid (FA) excess during…”
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Effect of olive pulp enrichment on physicochemical and antioxidant properties of wheat bread by Marinopoulou, Anna, Papageorgiou, Maria, Irakli, Maria, Gerasopoulos, Dimitrios

“…Black and green olive pulp was added to wheat bread formulation at different levels (5, 10, 15%) with the aim to improve its nutritional value by enhancing the…”
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Optimizing the Functional Properties of Starch-Based Biodegradable Films by Frangopoulos, Theofilos, Marinopoulou, Anna, Goulas, Athanasios, Likotrafiti, Eleni, Rhoades, Jonathan, Petridis, Dimitrios, Kannidou, Eirini, Stamelos, Alexios, Theodoridou, Maria, Arampatzidou, Athanasia, Tosounidou, Alexandra, Tsekmes, Lazaros, Tsichlakis, Konstantinos, Gkikas, Giorgos, Tourasanidis, Eleftherios, Karageorgiou, Vassilis

“…A definitive screening design was used in order to evaluate the effects of starch, glycerol and montmorillonite (MMT) concentrations, as well as the drying…”
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A comparative study of the effect of different cooking methods on the quality and shucking of mussels by Marinopoulou, Anna, Petridis, Dimitris

“…Fresh mussels (Mytilus galloprovincialis) were heat‐treated for various time intervals, using moist‐heat and dry‐heat processes such as boiling, steaming,…”
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Impact of flour particle size and hydrothermal treatment on dough rheology and quality of barley rusks by Lazaridou, Athina, Marinopoulou, Anna, Biliaderis, Costas G.

“…Barley rusks are traditional baked products of the Cretan-Mediterranean diet, a naturally β-glucan-containing food item. The impact of flour particle size and…”
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An investigation into the structure, morphology and thermal properties of amylomaize starch-fatty acid complexes prepared at different temperatures by Marinopoulou, Anna, Papastergiadis, Efthimios, Raphaelides, Stylianos N.

“…Amylomaize (Hylon VII) starch-fatty acid (capric, myristic, palmitic, stearic, oleic) complexes prepared at 30, 50 or 70°C were studied using XRD, DSC, SEM,…”
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Characterization of Spray Dried Starch Systems of Natural Antioxidant Compounds by Marinopoulou, Anna, Zoumaki, Maria, Raphaelides, Stylianos, Karageorgiou, Vassilis, Goulas, Athanasios

“…Starch systems of natural antioxidants containing different starch sources (lentil, chickpea, corn, pea, and tapioca) and a variety of antioxidants (ascorbic…”
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Morphological characteristics, oxidative stability and enzymic hydrolysis of amylose-fatty acid complexes by Marinopoulou, Anna, Papastergiadis, Efthimios, Raphaelides, Stylianos N., Kontominas, Michael G.

“…•Morphology of complex was that of ordered lamellae separated from amorphous regions.•Amylose helices effectively protected the unsaturated fatty acids against…”
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Effect of sugar addition on the elongational and shearing deformation behavior of sesame paste systems by Bousi, Christina, Sismanidou, Osia Xeni, Marinopoulou, Anna, Raphaelides, Stylianos

“…The structural characteristics of series of mixtures of sesame paste with different sugars were studied using various rheological techniques. The sugars…”
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Characterization and properties of non-granular thermoplastic starch—Clay biocomposite films by Mansour, Gabriel, Zoumaki, Maria, Marinopoulou, Anna, Tzetzis, Dimitris, Prevezanos, Michail, Raphaelides, Stylianos N.

“…•Films were prepared using non-granular maize starch with glycerol & clay particles.•Clay particles in starch matrix reduced the water absorption rate of the…”
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Texture attributes of acid coagulated fresh cheeses as assessed by instrumental and sensory methods by Skarlatos, Lazaros, Marinopoulou, Anna, Petridis, Alexandros, Raphaelides, Stylianos N.

“…A series of commercial acid coagulated fresh cheeses was examined as far as their texture characteristics were concerned using instrumental and sensory…”
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Biodegradable Films from Spray Dried Starch Inclusion Complexes with Bioactive Compounds—The Effect of Glycerol and pH by Marinopoulou, Anna, Zoumaki, Maria, Goulas, Athanasios, Raphaelides, Stylianos, Karageorgiou, Vassilis

“…In the present study, thermoplastic films are prepared using spray dried starch‐bioactive compound systems powders with different concentrations of glycerol…”
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Texture assessment of set yoghurt using sensory and instrumental methods by Skarlatos, Lazaros, Marinopoulou, Anna, Petridis, Dimitris, Raphaelides, Stylianos N.

“…A series of five commercial samples of set type yoghurt from three different brands were evaluated as far as their physicochemical, mechanical and sensory…”
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Inclusion Complexes of Non‐Granular Maize Starch with Fatty Acids and Ibuprofen. A Comparative Study of Their Morphology and Structure by Marinopoulou, Anna, Papastergiadis, Efthimios, Raphaelides, Stylianos N.

“…Drum dried pregelatinized normal maize starch complexes with fatty acids (decanoic, myristic, palmitic, stearic, and oleic acid) and ibuprofen are studied by…”
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Development and optimization of gluten‐free biscuits with carob flour and dry apple pomace by Skaltsi, Alexia, Marinopoulou, Anna, Poriazi, Antonia, Petridis, Dimitris, Papageorgiou, Maria

“…The objective of the present work was the formulation, optimization, and quality evaluation of gluten‐free biscuits at different water levels, based on a rice…”
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Assessment of textural changes in sliced pan bread on aging using sensory and instrumental methods by Marinopoulou, Anna, Petridis, Dimitris, Raphaelides, Stylianos N.

“…Textural changes occurring during storage of a series of samples of five commercial sliced pan bread (SPB) brands were monitored by measuring parameters such…”
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