Sfoglia per Autore "Giannouli, P."
Items 1-5 di 5
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EFFECT OF MODIFIED ATMOSPHERE PACKAGING ON HALVAS FARSALON QUALITY DURING REFRIGERATED STORAGE
Botsoglou, E.; Vareltzis, P.; Giannouli, P.; Govaris, A. (2012)Halvas Farsalon, a traditional confection of Greece, was packaged under modified atmosphere conditions (MAP) with four different gas mixtures (groups: A: 80% N-2-20%CO2; B: 30%N-2-70%CO2; C: 100%N-2, and Control: atmospheric ... -
Effect of sugars, galactose content and chainlength on freeze-thaw gelation of galactomannans
Doyle, J. P.; Giannouli, P.; Martin, E. J.; Brooks, M.; Morris, E. R. (2006)Cryogels of locust bean gum (LBG) were prepared by freezing and thawing 1.0 wt% solutions incorporating sucrose, glucose, fructose or sorbitol at concentrations of 40. 45, 50, 55 and 60 wt%, and were characterised by ... -
Gelation of high methoxy pectin by acidification with D-glucono-delta-lactone (GDL) at room temperature
Agoub, A. A.; Giannouli, P.; Morris, E. R. (2009)Rheological comparisons have been made between preparations of high methoxy pectin (DE approximate to 70%) gelled by acidification with D-glucono-delta-lactone (GDL) on holding for 16 h at 25 degrees C in the presence of ... -
"Melt-in-the-mouth" gels from mixtures of xanthan and konjac glucomannan under acidic conditions: A rheological and calorimetric study of the mechanism of synergistic gelation
Agoub, A. A.; Smith, A. M.; Giannouli, P.; Richardson, R. K.; Morris, E. R. (2007)The effect of acidification on a typical commercial xanthan and on pyruvate-free xanthan (PFX), alone and in gelling mixtures with konjac glucomarman (KGM), has been studied by differential scanning calorimetry (DSC) and ... -
Preparation, authentication, rheology and conformation of theta carrageenan
Doyle, J. P.; Giannouli, P.; Rudolph, B.; Morris, E. R. (2010)Lambda carrageenan was extracted from hand-sorted tetrasporophytes of Gigartina skottsbergii. Theta carrageenan was prepared from it by treatment with alkaline borohydride. Infrared spectroscopy showed complete, or essentially ...