Search Results - "Massouras, T."

Changes of organic acids, volatile aroma compounds and sensory characteristics of Halloumi cheese kept in brine by Kaminarides, S., Stamou, P., Massouras, T.

“…This study examines the changes in organic acids, volatile aroma compounds and sensory characteristics of ovine Halloumi cheese kept in brine (∼10% NaCl) at 4…”
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Effect of added milk and cream on the physicochemical, rheological and volatile compounds of Greek whey cheeses by Kaminarides, S., Nestoratos, K., Massouras, T.

“…Traditional types of Greek fresh whey cheeses are Mizithra with maximum (max) moisture content of 70%, and Manouri with max moisture content of 60% and minimum…”
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Terpenes transfer to milk and cheese after oral administration to sheep fed indoors by Poulopoulou, I, Zoidis, E, Massouras, T, Hadjigeorgiou, I

“…Terpenes have been proposed as potential biomarkers in verifying the diets of grazing animals. A study of the relationships between the intake of terpenes and…”
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Short communication: determination of lactoferrin in Feta cheese whey with reversed-phase high-performance liquid chromatography by Tsakali, E, Petrotos, K, Chatzilazarou, A, Stamatopoulos, K, D'Alessandro, A G, Goulas, P, Massouras, T, Van Impe, J F M

“…In the current paper, a method is introduced to determine lactoferrin in sweet whey using reversed-phase HPLC without any pretreatment of the samples or use of…”
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Lipolysis and volatile compounds of Galotyri-type cheese made using different procedures by Kondyli, E., Massouras, T., Katsiari, M.C., Voutsinas, L.P.

“…The objective of this study was to determine the effects of different manufacturing processes of Galotyri-type cheese on its free fatty acid (FFA) profile and…”
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Transfer of orally administered terpenes in goat milk and cheese by Poulopoulou, I, Zoidis, E, Massouras, T, Hadjigeorgiou, I

“…The objective of the present study was to investigate the relationships between terpenes' intake and their presence in animal tissues (blood and milk) as well…”
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Odor compounds in cheese made from the milk of cows supplemented with extruded linseed and alpha-tocopherol by Sympoura, F, Cornu, A, Tournayre, P, Massouras, T, Berdagué, J L, Martin, B

“…Three diets for cows were used to evaluate the effect of extruded linseed (EL) or extruded linseed plus alpha-tocopherol (ELVE) supplementation of a maize…”
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Headspace analysis of volatile flavour compounds of teleme cheese made from sheep and goat milk by MASSOURAS, T, PAPPA, E.C, MALLATOU, H

“…The headspace compounds of teleme cheese made from sheep's milk, goats' milk or mixture of sheep's and goats' milk (50:50) were analysed during ripening by…”
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Characteristics of goat milk collected from small and medium enterprises in Greece, Portugal and France by Morgan, F, Massouras, T, Barbosa, M, Roseiro, L, Ravasco, F, Kandarakis, I, Bonnin, V, Fistakoris, M, Anifantakis, E, Jaubert, G, Raynal-Ljutovac, K

“…Characteristics of goat milk collected from seven small and medium enterprises (SMEs) in Greece, France and Portugal were compared. Results of microbiological,…”
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Free fatty acids and volatile compounds in low-fat Kefalograviera-type cheese made with commercial adjunct cultures by Kondyli, E, Massouras, T, Katsiari, M.C, Voutsinas, L.P

“…The effect of two commercial adjunct cultures, LBC 80 ( Lactobacillus casei subsp. rhamnosus) and CR-213 (containing Lactococcus lactis subsp. lactis and…”
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Lipolysis and volatile compounds in low-fat Kefalograviera-type cheese made with commercial special starter cultures by Kondyli, E., Massouras, T., Katsiari, M.C., Voutsinas, L.P.

“…Two commercially available starter culture systems, Alp DIP and a mixture of Alp DIP D and Joghurt V1, were compared with a regular starter culture, CH-1, for…”
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Transfer of Orally Administered Terpenes in Goat Milk and Cheese by Poulopoulou, I, Zoidis, E, Massouras, T, Hadjigeorgiou, Ioannis

“…The objective of the present study was to investigate the relationships between terpenes… intake and their presence in animal tissues (blood and milk) as well…”
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Changes in free fatty acids during ripening of Teleme cheese made with ewes’, goats’, cows’ or a mixture of ewes’ and goats’ milk by Mallatou, Heleni, Pappa, Eleni, Massouras, Theophilos

“…Lipolysis was studied in Teleme cheeses manufactured from ewes’ milk, goats’ milk, cows’ milk and a mixture of ewes’ and goats’ milk. Changes in the profiles…”
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Evolution of lipolysis during the ripening of traditional Feta cheese by Georgala, Aikaterini, Moschopoulou, Ekaterini, Aktypis, Anastasios, Massouras, Theophilos, Zoidou, Evaggelia, Kandarakis, Ioannis, Anifantakis, Emmanuel

“…Lipolysis was studied during ripening of traditional Feta cheese produced in two small dairies, A and B. The cheeses were made from a thermized mixture of…”
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ORIGINAL RESEARCH: Headspace analysis of volatile flavour compounds of teleme cheese made from sheep and goat milk by MASSOURAS, T, Pappa, E C, MALLATOU, H

“…The headspace compounds of teleme cheese made from sheep's milk, goats' milk or mixture of sheep's and goats' milk (50:50) were analysed during ripening by…”
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