ΓΕΩΠΟΝΙΚΟ
ΠΑΝΕΠΙΣΤΗΜΙΟ ΑΘΗΝΩΝ
Τμήμα Επιστήμης Τροφίμων
& Διατροφής του Ανθρώπου

Comparative shelf life study and vitamin C loss kinetics in pasteurised and high pressure processed reconstituted orange juice

Journal of Food Engineering
Polydera, A.C., Stoforos, N.G., and Taoukis, P.S.

Bi-phasic growth of Listeria monocytogenes in chemically defined medium at low temperatures

International Journal of Food Microbiology
Tyrovouzis, N.A., Angelidis, A.S., and Stoforos, N.G.

Estimating heat transfer coefficients in liquid/particulate canned foods using only liquid temperature data

Analysis of thermal processing of table olives using Computational Fluid Dynamics

Journal of Food Science
Dimou, Α., Panagou, E., Stoforos, N.G., and Yanniotis, S.

Influence of osmotic dehydration conditions on apple air-drying kinetics and their quality characteristics

Journal of Food Engineering, 69(3), 307-316, 2005 (https://doi.org/10.1016/j.jfoodeng.2004.08.021)
Journal of Food Engineering
Mandala I.G., Anagnostaras E.F., Oikonomou C.K.

On optimum dynamic temperature profiles for thermal inactivation kinetics determination

Journal of Food Science, 86, 2172–2193, 2021 (https://doi.org/10.1111/1750-3841.15770)
Journal of Food Science
Giannakourou M.C., Saltaouras K-P, and Stoforos N.G.

Current and new Green Deal solutions for sustainable food processing

Current Opinion in Environmental Science & Health, 21, 100244, 2021 (https://doi.org/10.1016/j.coesh.2021.100244)
Current Opinion in Environmental Science & Health
Tsironi T., Koutinas A., Mandala I., Stoforos N.G.

Techno-economic risk assessment, life cycle analysis and life cycle costing for poly (butylene succinate) and poly(lactic acid) production using renewable resources

Science of the Total Environment, 806, 150594, 2022 (https://doi.org/10.1016/j.scitotenv.2021.150594)
Science of the Total Environment
Ioannidou S.M., Ladakis D., Moutousidi E., Dheskali E., Kookos I. K., Câmara-Salim I., Moreira M.T., Koutinas A.

Production of nanoparticles from resistant starch via a simple three-step physical treatment

Food Hydrocolloids, 137(4), 108412, 2022 (https://doi.org/10.1016/j.foodhyd.2022.108412)
Food Hydrocolloids
Apostolidis E., Stergiou A., Kioupis D., Sadeghpour A., Paximada P., Kakali G., Mandala I.

Development of biodegradable films using sunflower protein isolates and bacterial nanocellulose as innovative food packaging materials for fresh fruit preservation

Scientific Reports, 12, 6935, 2022 (https://doi.org/10.1038/s41598-022-10913-6)
Scientific Reports
Efthymiou Μ.Ν., Tsouko Ε., Papagiannopoulos Α., Athanasoulia Ι.G., Georgiadou M., Pispas S., Briassoulis D., Tsironi T., Koutinas A.

Techno-economic evaluation and life cycle assessment of a biorefinery using winery waste streams for the production of succinic acid and value-added co-products

Bioresource Technology, 348, 126295, 2022 (https://doi.org/10.1016/j.biortech.2021.126295)
Bioresource Technology
Ioannidou S.M., Filippi K., Kookos I.K., Koutinas A., Ladakis D.

Development of an electrochemical membrane bioreactor for succinic acid production and in situ separation with engineered Yarrowia lipolytica cultivated on municipal biowaste hydrolysate

Chemical Engineering Journal, 466, 142877, 2023 (https://doi.org/10.1016/j.cej.2023.142877)
Chemical Engineering Journal
Stylianou E., Carvajal-Arroyo J.M., Ladakis D., Sze Ki Lin C., Eßmann V., Dörr S., Marbach J., Rabaey K., Koutinas A., Pateraki C.

Fermentation development using fruit waste derived mixed sugars for poly(3-hydroxybutyrate) production and property evaluation

Bioresource Technology, In Press, (https://doi.org/10.1016/j.biortech.2023.129077)
Bioresource Technology
Psaki Ο., Αthanasoulia I-G., Giannoulis A., Briassoulis D., Koutinas A., Ladakis D.

Fermentation kinetics of gluten-free breads. Effect of carob fraction and water content

Foods, 12(9), 1809, 2023 (https://doi.org/10.3390/foods12091809)
Foods
Tsatsaragkou K., Mandala I., Stoforos N.G.

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.
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