Potato (Solanum tuberosum L.) is a highly nutritious, mild flavored, easy to blend food that has many possibilities for building in desired nutrients. Varietal and environmental differences are known to exist in the shape, ...

Two cultivars of potato (Spunta and Agria), were studied in terms of their physico-chemical and sensory characteristics. These cultivars were cultivated in three geographical regions of Greece (Macedonia, North Greece; ...

As more than 20% of wine production is waste, the latter constitutes a serious environmental problem that has to be solved urgently. Several methodologies such as composting, aerobic and anaerobic digestion, thermophilic ...

Five landraces of Greek common dry bean (Phaseolus vulgaris L.), were analysed for thirteen physico-chemical and eighteen sensory variables. Brightness, acceptance, odour and hardness were the most important sensory variables ...

Recently, there has been an upsurge in the exploitation of the waste materials generated by the wine industry. Wine waste is characterised by the presence of natural antioxidants much safer than synthetic antioxidants. ...

The physicochemical ( pH, texture, Vitamin C, ash, fat, minerals) and sensory properties of banana were correlated with the genotype and growing conditions. Minerals in particular were shown to discriminate banana cultivars ...