ΓΕΩΠΟΝΙΚΟ
ΠΑΝΕΠΙΣΤΗΜΙΟ ΑΘΗΝΩΝ
Τμήμα Επιστήμης Τροφίμων
& Διατροφής του Ανθρώπου

Influence of salting and ripening conditions on the characteristics of a reduced-fat, semi-hard, sheep milk cheese

Foods, 12 (24), 4501. https://10.3390/foods12244501
Sakkas, Lambros, Eleni Lekaki, Golfo Moatsou

Fresh ovine cheese supplemented with saffron (Crocus sativus L.): Impact on microbiological, physicochemical, antioxidant, color and sensory characteristics during storage

Small Ruminant Research, 167, 32-38, 2018 (https://doi.org/10.1016/j.smallrumres.2018.07.016)
Small Ruminant Research
Aktypis A., Christodoulou D., Manolopoulou E., Georgala A., Daferera D. and Polysiou M.

Microfiltration of ovine and bovine milk: Effect on microbial counts and biochemical characteristics

Foods, 9, 284, 2020 (https://doi.org/10.3390/foods9030284)
Foods
Panopoulos G, Moatsou G, Psychogyiopoulou C. and Moschopoulou E.

Microbial profile antibacterial properties and chemical composition of raw donkey milk

Animals, 10, 2001, 2020 (https://doi.org/10.3390/ani10112001)
Animals
Massouras T., Bitsi N., Paramithiotis S., Manolopoulou E., Drosinos E.H. and Triantaphyllopoulos K.A.

Use of sweet sheep buttermilk in the manufacture of reduced-fat sheep milk cheese

International Dairy Journal, 120, 105079, 2021 (https://doi.org/10.1016/j.idairyj.2021.105079)
International Dairy Journal
Sakkas L., Alatini, E. and Moatsou G.

Ovine ice cream made with addition of whey protein concentrates of ovine-caprine origin

International Dairy Journal, 122, 105146, 2021 (https://doi.org/10.1016/j.idairyj.2021.105146)
International Dairy Journal
Moschopoulou E., Dernikos D. and Zoidou E.

Omics approaches to assess flavor development in cheese

Foods, 11, 188, 2023 (https://doi.org/10.3390/foods11020188)
Foods
Anastasiou R., M. Kazou, Georgalaki M., Aktypis A., Zoumpopoulou G., and Tsakalidou E.

Yogurt and Health

In: Functional Foods and their Implications for Health Promotion, Zabetakis I., Lordan R., Tsoupras […]
Functional Foods and their Implications for Health Promotion
Aktypis A., Tsakalidou E. and Manolopoulou E.

Heat treatment of goat milk

International Dairy Journal, 139, 105569, https://doi.org/10.1016/j.idairyj.2022.105569
International Dairy Journal
Moatsou G.

The impact of different inoculation schemes on the microbiota, physicochemical and sensory characteristics of Greek Kopanisti cheese throughout production and ripening

Microorganisms 11, 66, 2023 (https://doi.org/10.3390/microorganisms11010066)
Microorganisms
Kazou M.A. Gavriil, O. Kalagkatsi, T. Paschos and E. Tsakalidou

NEWSLETTER

Το Τμήμα Επιστήμης Τροφίμων και Διατροφής του Ανθρώπου - ΕΤΔΑ (Μετονομασθέν Τμήμα Επιστήμης και Τεχνολογίας Τροφίμων, ΠΔ 80/27/5/13, ΦΕΚ Α119 28/5/13) προσφέρει στους φοιτητές του το επιστημονικό υπόβαθρο για την ορθολογική αντιμετώπιση επιστημονικών και τεχνολογικών θεμάτων που σχετίζονται με τον τομέα των τροφίμων.
linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram Μετάβαση στο περιεχόμενο