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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, ...

Effect of several MAP compositions on the microbiological and sensory properties of Graviera cheese

Arvanitoyannis, I. S.; Kargaki, G. K.; Hadjichristodoulou, C. (2011)

The shelf life of Graviera cheese, a full fat cheese produced in Heraklion (Crete Greece), was investigated. Graviera cheese was stored at 4 degrees C for up to 90 days in polyamide packages under three different modified ...

Effect of three MAP compositions on the physical and microbiological properties of a low fat Greek cheese known as "Anthotyros"

Arvanitoyannis, I. S.; Kargaki, G. K.; Hadjichristodoulou, C. (2011)

Anthotyros is a type of low fat cheese produced from a mixture of sheep and goat milk. Anthotyros cheese in Crete is produced from the whey of hard cheese such as kefalotyri and graviera. Anthotyros is a cheese which comes ...

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 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 ...