Parcourir par auteur "Papaloucas, C."
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The effect of addition of olive oil and "Aceto balsamico di Modena" wine vinegar in conjunction with active atmosphere packaging on the microbial and sensory quality of "Lollo Verde" lettuce and rocket salad
Arvanitoyannis, I. S.; Bouletis, A. D.; Papa, E. A.; Gkagtzis, D. C.; Hadjichristodoulou, C.; Papaloucas, C. (2011)Fresh rocket "Eruca Sativa" and lettuce "Lollo Verde" leaves were stored with the addition of olive oil and wine vinegar "Aceto balsamico di Modena" under modified atmosphere packaging (MAP) (5% O-2/10% CO2/85% N-2 for MAP ... -
Microbial and sensory quality of "Lollo verde" lettuce and rocket salad stored under active atmosphere packaging
Arvanitoyannis, I. S.; Bouletis, A. D.; Papa, E. A.; Gkagtzis, D. C.; Hadjichristodoulou, C.; Papaloucas, C. (2011)Samples of fresh rocket "Eruca Sativa" were stored either alone or with the addition of lettuce "Lollo verde" leaves under two different atmosphere modifications (5% O-2 and 10% CO2 for MAP A and 2% O-2 and 5% CO2 for MAP ... -
Study of changes in physicochemical and microbiological characteristics of shrimps (Melicertus kerathurus) stored under modified atmosphere packaging
Arvanitoyannis, I. S.; Vasiliki, K.; Bouletis, A. D.; Papaloucas, C. (2011)Fresh minimally processed shrimps were stored under modified atmosphere packaging (60% CO2:40% N-2 for MAP A and 92.9% N-2:5.1% CO2:2% O-2 for MAP B) for 5 days at 3 degrees C. Total mesophiles, H2S forming bacteria, ... -
Study of the effect of atmosphere modification in conjunction with honey on the extent of shelf life of Greek bakery delicacy "touloumpaki"
Arvanitoyannis, I. S.; Bosinas, K. P.; Bouletis, A. D.; Gkagtzis, D. C.; Hadjichristodoulou, C.; Papaloucas, C. (2011)The aim of the present work was to evaluate the effect of atmosphere modification on microbial (mesophiles, yeast and molds) qualities, color, pH. texture and water activity of the Greek bakery product "touloumpaki". Samples ...