Search Results - "PAPPA, E.C"

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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Effect of package type on the composition and volatile compounds of Feta cheese by Kondyli, E., Pappa, E.C., Vlachou, A.M.

“…Feta cheese was manufactured by using artisanal rennet from kids and lambs abomasa and allowed to ripen and store either in tin vessels or wooden barrels. In…”
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Influence of types of milk and culture on the manufacturing practices, composition and sensory characteristics of Teleme cheese during ripening by Pappa, E.C., Kandarakis, I., Anifantakis, E.M., Zerfiridis, G.K.

“…Teleme cheese was made from ovine, caprine and bovine milk with thermophilic, mesophilic, and mixed thermophilic–mesophilic cultures. Nine lots of cheese each…”
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Application of proteomic techniques to protein and peptide profiling of Teleme cheese made from different types of milk by Pappa, E.C., Robertson, J.A., Rigby, N.M., Mellon, F., Kandarakis, I., Mills, E.N.C.

“…Water-soluble extracts of Teleme cheeses prepared from sheep, goat or cow milk and matured 120 days have been analysed for constituent peptides and proteins…”
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Authentication of Greek Protected Designation of Origin cheeses through elemental metabolomics by Danezis, G.P., Pappas, A.C., Tsiplakou, E., Pappa, E.C., Zacharioudaki, M., Tsagkaris, A.S., Papachristidis, C.A., Sotirakoglou, K., Zervas, G., Georgiou, C.A.

“…Greek Protected Designation of Origin (PDO) cheeses are characterised by high nutritional values and origin traits. The aim of the study was to determine the…”
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Chemical, microbiological and sensory characteristics of ‘Tsalafouti’ traditional Greek dairy product by Pappa, E.C., Kondyli, E., Malamou, E., Kakouri, A., Vlachou, A.-M., Samelis, J.

“…Tsalafouti is a traditional dairy product made from sheep’s milk at the end of the lactation period. It is mainly manufactured as a farmhouse product, in high…”
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Evolution of the biochemical and microbiological characteristics of mountainous Kefalotyri cheese during ripening and storage by Pappa, E.C., Kondyli, E., Vlachou, A.M., Kakouri, A., Malamou, E.

“…As artisanal cheeses are gaining recognition during the last years by consumers, efforts should be made to standardize their manufacture in order to produce…”
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Effect of different types of milks and cultures on the rheological characteristics of Teleme cheese by Pappa, Eleni C., Kandarakis, Ioannis, Mallatou, Heleni

“…Teleme cheese was made from sheep’s milk, or goat’s milk or cow’s milk using a thermophilic culture, or a mesophilic culture or a mixture of…”
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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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Comparison of the characteristics of teleme cheese made from ewe's, goat's and cow's milk or a mixture of ewe's and goat's milk by Mallatou, H, Pappa, E.C

“…Teleme cheeses were manufactured from ewe's, goat's and cow's milk and mixture of ewe's and goat's milk. Physicochemical and biochemical analyses of the…”
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Proteolysis in Teleme cheese made from ewes', goats' or a mixture of ewes' and goats' milk by Mallatou, H, Pappa, E.C, Boumba, V.A

“…Primary and secondary proteolysis of Teleme cheese made from ewes’, goats’ or mixture of ewes’ and goats’ milk were studied by Kjeldahl nitrogen fractionation,…”
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