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Implementation of quality control methods (physico-chemical, microbiological and sensory) in conjunction with multivariate analysis towards fish authenticity

Arvanitoyannis, I. S.; Tsitsika, E. V.; Panagiotaki, P. (2005)

Nowadays authenticity of foods and fish in particular has become of crucial importance because of high number of adulteration cases. Authenticity control has gained ground thanks to the development of several rapid ...

Osmotic Dehydration: Theory, Methodologies, and Applications in Fish, Seafood, and Meat Products

Arvanitoyannis, I. S.; Veikou, A.; Panagiotaki, P. (2012)

Osmotic dehydration is an effective and viable process useful for the partial removal of water. During osmotic dehydration, cellular materials are placed in a concentrated solution of solute, and this has been widely studied ...

A marketing survey on Greek consumers' attitudes towards fish

Arvanitoyannis, I. S.; Krystallis, A.; Panagiotaki, P.; Theodorou, A. J. (2004)

The commercial fish industry in Greece traditionally represents one of the most important natural resource-based industries. The process by which the wide variety of seafood products moves from the deck of a trawler, or ...

A Comparative Presentation of Implementation of ISO 22000 Versus HACCP and FMEA in a Small Size Greek Factory Producing Smoked Trout: A Case Study

Arvanitoyannis, I. S.; Palaiokostas, C.; Panagiotaki, P. (2009)

ISO 22000 is the new standard bound to replace HACCP on issues related to food safety. Although several companies, especially the big ones, have either implemented or are on the point of implementing ISO 22000, there are ...