Hasil Pencarian - Petros Taoukis

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  1. 1
    Holistic Approach to the Uncertainty in Shelf Life Prediction of Frozen Foods at Dynamic Cold Chain Conditions

    Holistic Approach to the Uncertainty in Shelf Life Prediction of Frozen Foods at Dynamic Cold Chain Conditions oleh Maria Giannakourou, Petros Taoukis

    Diterbitkan 2020-06-01
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  2. 2
    Changes during Food Freezing and Frozen Storage

    Changes during Food Freezing and Frozen Storage oleh Maria Giannakourou, Petros Taoukis

    Diterbitkan 2021-10-01
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  3. 3
    Microbial Control by High Pressure Processing for Shelf-Life Extension of Packed Meat Products in the Cold Chain: Modeling and Case Studies

    Microbial Control by High Pressure Processing for Shelf-Life Extension of Packed Meat Products in the Cold Chain: Modeling and Case Studies oleh George Katsaros, Petros Taoukis

    Diterbitkan 2021-02-01
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  4. 4
    Hurdle technology for fish preservation

    Hurdle technology for fish preservation oleh Theofania Tsironi, Dimitra Houhoula, Petros Taoukis

    Diterbitkan 2020-03-01
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  5. 5
    Assessment and evaluation of emergency remote teaching for a project-based assignment on the production of eco-innovative food products – a case study

    Assessment and evaluation of emergency remote teaching for a project-based assignment on the production of eco-innovative food products – a case study oleh Maria Katsouli, Virginia Giannou, Petros Taoukis

    Diterbitkan 2023-04-01
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  6. 6
    Modelling and Evaluation of the Effect of Pulsed Electric Fields and High Pressure Processing Conditions on the Quality Parameters of Osmotically Dehydrated Tomatoes

    Modelling and Evaluation of the Effect of Pulsed Electric Fields and High Pressure Processing Conditions on the Quality Parameters of Osmotically Dehydrated Tomatoes oleh Alexandros Katsimichas, George Dimopoulos, Efimia Dermesonlouoglou, Petros Taoukis

    Diterbitkan 2023-10-01
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  7. 7
    Training of SMEs for frozen food shelf life testing and novel smart packaging application for cold chain monitoring

    Training of SMEs for frozen food shelf life testing and novel smart packaging application for cold chain monitoring oleh Theofania Tsironi, Marianna Giannoglou, Eleni Platakou, Petros Taoukis

    Diterbitkan 2015-10-01
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  8. 8
    Osmodehydrofreezing of Tomatoes: Optimization of Osmotic Dehydration and Shelf Life Modeling

    Osmodehydrofreezing of Tomatoes: Optimization of Osmotic Dehydration and Shelf Life Modeling oleh Efimia Dermesonlouoglou, Lefteris Pittas, Petros Taoukis, Maria Giannakourou

    Diterbitkan 2024-08-01
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  9. 9
    Effect of storage on the rheological and viscoelastic properties of mayonnaise emulsions of different oil droplet size

    Effect of storage on the rheological and viscoelastic properties of mayonnaise emulsions of different oil droplet size oleh George Katsaros, Magdalini Tsoukala, Marianna Giannoglou, Petros Taoukis

    Diterbitkan 2020-12-01
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  10. 10
    The Application of Osmodehydrated Tomato and Spinach in Ready-to-Eat Mixed Salad Products: Design, Development, and Shelf Life Study

    The Application of Osmodehydrated Tomato and Spinach in Ready-to-Eat Mixed Salad Products: Design, Development, and Shelf Life Study oleh Alexandros Katsimichas, George Dimopoulos, Efimia Dermesonlouoglou, Petros Taoukis

    Diterbitkan 2024-07-01
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  11. 11
    Enrichment of Bakery Products with Antioxidant and Dietary Fiber Ingredients Obtained from Spent Coffee Ground

    Enrichment of Bakery Products with Antioxidant and Dietary Fiber Ingredients Obtained from Spent Coffee Ground oleh Christos Papageorgiou, Efimia Dermesonlouoglou, Dimitrios Tsimogiannis, Petros Taoukis

    Diterbitkan 2024-08-01
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  12. 12
    Shelf Life Extension of Chicken Cuts Packed under Modified Atmospheres and Edible Antimicrobial Coatings

    Shelf Life Extension of Chicken Cuts Packed under Modified Atmospheres and Edible Antimicrobial Coatings oleh Athina Ntzimani, Antonios Kalamaras, Theofania Tsironi, Petros Taoukis

    Diterbitkan 2023-03-01
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  13. 13
    Osmotic Dehydration for the Production of Novel Pumpkin Cut Products of Enhanced Nutritional Value and Sustainability

    Osmotic Dehydration for the Production of Novel Pumpkin Cut Products of Enhanced Nutritional Value and Sustainability oleh Efimia Dermesonlouoglou, Eleni Paraskevopoulou, Varvara Andreou, Petros Taoukis

    Diterbitkan 2020-09-01
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  14. 14
    Recovery of Omega-3-Rich Lipids: Toward the Sustainable Valorization of Sea-Bass Industry Side Streams

    Recovery of Omega-3-Rich Lipids: Toward the Sustainable Valorization of Sea-Bass Industry Side Streams oleh Ioanna Semenoglou, Maria Katsouli, Maria Giannakourou, Petros Taoukis

    Diterbitkan 2024-03-01
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  15. 15
    Impact of High-Pressure Process on Probiotics: Viability Kinetics and Evaluation of the Quality Characteristics of Probiotic Yoghurt

    Impact of High-Pressure Process on Probiotics: Viability Kinetics and Evaluation of the Quality Characteristics of Probiotic Yoghurt oleh Maria Tsevdou, Maria Ouli-Rousi, Christos Soukoulis, Petros Taoukis

    Diterbitkan 2020-03-01
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  16. 16
    Cheese and Yogurt By-Products as Valuable Ingredients for the Production of Prebiotic Oligosaccharides

    Cheese and Yogurt By-Products as Valuable Ingredients for the Production of Prebiotic Oligosaccharides oleh Athanasios Limnaios, Maria Tsevdou, Eirini Zafeiri, Evangelos Topakas, Petros Taoukis

    Diterbitkan 2024-01-01
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  17. 17
    Editorial to the special issue on the 35th EFFoST international conference in future foods “Future Food for Healthy Individuals, Resilient Communities, and Global Food Security”

    Editorial to the special issue on the 35th EFFoST international conference in future foods “Future Food for Healthy Individuals, Resilient Communities, and Global Food Security”... oleh Petros Taoukis, Christoph Hartmann, Erich Windhab, Francesco Stellacci, Fabian Wahl

    Diterbitkan 2023-12-01
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  18. 18
    Effect of Pulsed Electric Fields on the Shelf Stability and Sensory Acceptability of Osmotically Dehydrated Spinach: A Mathematical Modeling Approach

    Effect of Pulsed Electric Fields on the Shelf Stability and Sensory Acceptability of Osmotically Dehydrated Spinach: A Mathematical Modeling Approach oleh George Dimopoulos, Alexandros Katsimichas, Konstantinos Balachtsis, Efimia Dermesonlouoglou, Petros Taoukis

    Diterbitkan 2024-05-01
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  19. 19
    Integrating omics technologies for improved quality and safety of seafood products

    Integrating omics technologies for improved quality and safety of seafood products oleh Deborah M Power, Petros Taoukis, Dimitra Houhoula, Theofania Tsironi, Emmanouil Flemetakis

    Diterbitkan 2023-07-01
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  20. 20
    Quality Determination of a High-Pressure Processed Avocado Puree-Based Smoothie Beverage

    Quality Determination of a High-Pressure Processed Avocado Puree-Based Smoothie Beverage oleh Paraskevi Sarantakou, Varvara Andreou, Eleni Paraskevopoulou, Efimia K. Dermesonlouoglou, Petros Taoukis

    Diterbitkan 2023-04-01
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