Search Results - "Taoukis, P"

Combined effect of pulsed electric field and osmotic dehydration pre-treatments on mass transfer and quality of air dried goji berry by Dermesonlouoglou, E., Chalkia, A., Dimopoulos, G., Taoukis, P.

“…Pulsed electric field (PEF) and osmotic dehydration (OD) pre-treatments can improve the slow and energy intensive process of goji berry drying. The effect of…”
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Application of osmotic dehydration to improve the quality of dried goji berry by Dermesonlouoglou, E., Chalkia, A., Taoukis, P.

“…Quality and preservation of dried goji berry can be improved with the application of osmotic dehydration (OD) as a pre-treatment step. The aim was to optimize…”
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Optimization of Virgin Olive Oil Yield and Quality Applying Nonthermal Processing by Andreou, V., Kourmbeti, E., Dimopoulos, G., Psarianos, M., Katsaros, G., Taoukis, P.

“…The objective of this work was to optimize and comparatively evaluate the potential benefit of pulsed electric fields (PEF) and high pressure processing (HPP)…”
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Effect of high pressure on structural modifications and enzymatic activity of a purified X-prolyl dipeptidyl aminopeptidase from Streptococcus thermophilus by Giannoglou, M., Alexandrakis, Z., Stavros, Ph, Katsaros, G., Katapodis, P., Nounesis, G., Taoukis, P.

“…•The effect of high pressure and temperature on the activity of purified PepX was studied.•PepX HP-induced conformational modifications were…”
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Development of a Safety Monitoring and Assurance System for chilled food products by Koutsoumanis, K., Taoukis, P.S., Nychas, G.J.E.

“…The principles of a novel chill chain management policy, coded Safety Monitoring and Assurance System (SMAS) for the optimisation of the distribution of…”
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Pulsed Electric Fields-Assisted Drying and Frying of Fresh Zucchini by Andreou, V., Dimopoulos, G., Tsonas, T., Katsimichas, A., Limnaios, A., Katsaros, G., Taoukis, P.

“…The objective of this work was to evaluate the potential of Pulsed Electric Field application on the enhancement of air-drying and frying kinetics of zucchini…”
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Field evaluation of the application of time temperature integrators for monitoring fish quality in the chill chain by Giannakourou, M.C., Koutsoumanis, K., Nychas, G.J.E., Taoukis, P.S.

“…The applicability of time temperature integrators (TTI) as effective tools of chill chain monitoring was assessed. Validated kinetic models of pseudomonads…”
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Comparative shelf life study and vitamin C loss kinetics in pasteurised and high pressure processed reconstituted orange juice by Polydera, A.C, Stoforos, N.G, Taoukis, P.S

“…Shelf life of reconstituted orange juice after conventional thermal (80 °C, 30 s) or high hydrostatic pressure (500 MPa, 35 °C, 5 min) pasteurisation was…”
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Shelf‐life extension of gilthead seabream fillets by osmotic treatment and antimicrobial agents by Tsironi, T.N, Taoukis, P.S

“…Aims: The objectives of the study were to evaluate the effect of selected antimicrobial agents on the shelf life of osmotically pretreated gilthead seabream…”
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Kinetic Assessment of High Pressure Inactivation of Different Plant Origin Pectinmethylesterase Enzymes by Katsaros, G. J., Alexandrakis, Z. S., Taoukis, P. S.

“…High pressure can be applied for the inactivation of endogenous enzymes detrimental to fruit and vegetable products. One of the enzymes that affect the quality…”
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Use of time–temperature integrators and predictive modelling for shelf life control of chilled fish under dynamic storage conditions by Taoukis, P.S., Koutsoumanis, K., Nychas, G.J.E.

“…A systematic approach for fish shelf life modelling and Time Temperature Integrator (TTI) selection in order to plan and apply an effective quality monitoring…”
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Application of High Pressure for Selective Activity Regulation of Starter Cultures Aminopeptidases Involved in Ripening of Brined Cheeses by Giannoglou, M. N., Katsaros, G. I., Taoukis, P. S.

“…The combined effect of high pressure processing and temperature on aminopeptidases activity of lactic acid bacteria used as starter cultures in brined cheese…”
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Stability of dehydrofrozen tomatoes pretreated with alternative osmotic solutes by Dermesonlouoglou, E.K., Giannakourou, M.C., Taoukis, P.

“…Quality of frozen tomato can significantly be improved by means of osmotic dehydration as a prefreezing treatment. The objective of this work was to study the…”
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Comparative Structural Changes and Inactivation Kinetics of Pectin Methylesterases from Different Orange Cultivars Processed by High Pressure by Alexandrakis, Z, Katsaros, G, Stavros, P, Katapodis, P, Nounesis, G, Taoukis, P

“…Pectin methylesterases (PMEs) from two different orange sources, Valencia and Navel cv., were extracted and purified using cation exchange, heparin…”
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Inactivation kinetics of pectin methylesterase of greek Navel orange juice as a function of high hydrostatic pressure and temperature process conditions by Polydera, A.C., Galanou, E., Stoforos, N.G., Taoukis, P.S.

“…The inactivation kinetics of endogenous pectin methylesterase (PME) in freshly squeezed orange juice under high hydrostatic pressure (100–800 MPa) combined…”
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Modeling the effect of temperature and high hydrostatic pressure on the proteolytic activity of kiwi fruit juice by Katsaros, G.I., Katapodis, P., Taoukis, P.S.

“…Actinidin is the sulfhydryl protease of kiwi fruit. It can have applications in the food industry replacing other plant sulfhydryl proteases like papain and…”
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High hydrostatic pressure inactivation kinetics of the plant proteases ficin and papain by Katsaros, G.I., Katapodis, P., Taoukis, P.S.

“…Papain and ficin are general non-specific plant thiol proteases applied in food processing. Inactivation kinetics of papain and ficin were studied for thermal…”
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Application of a TTI-based Distribution Management System for Quality Optimization of Frozen Vegetables at the Consumer End by Giannakourou, M.C, Taoukis, P.S

“…The applicability of Time Temperature Integrators (TTI) for frozen chain management was assessed. Shelf life kinetics indices of frozen green peas and white…”
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Effect of pulsed electric fields on mass transfer and quality of osmotically dehydrated kiwifruit by Dermesonlouoglou, E., Zachariou, I., Andreou, V., Taoukis, P.S.

“…•Kiwifruit was treated by pulsed electric field-PEF and osmotically dehydrated-OD.•Application of PEF significantly enhanced mass transfer rates.•PEF allowed…”
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Kinetic Study of the Combined Effect of High Hydrostatic Pressure and Temperature on the Activity of Lactobacillus delbrueckii ssp. bulgaricus Aminopeptidases by Katsaros, G.I., Giannoglou, M.N., Taoukis, P.S.

“…The effect of high hydrostatic pressure (HHP) (100 to 700 MPa) combined with temperature (20 to 40 °C) on the activity of 5 aminopeptidases (PepN, PepX, PepY,…”
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