Volume 4, Number Special Issue Confernce October 2016
Effect of Green Banana Peel Flour Substitution on Physical Characteristics of Gluten-Free Cakes
Introduction Celiac disease (CD), also called Gluten Enteropathy and Coeliac [...]
Cheese Whey Catalytic Conversion for Obtaining a Bioactive Hydrolysate With Reduced Antigenicity
Introduction Diary industry produces over 285 million tons of milk [...]
Production of a Functional Fresh Cheese Enriched with the Probiotic Strain Lb. Plantarum T571 Isolated From Traditional Greek Product
Introduction Probiotic is a quite new term which means “for [...]
Nuclear Magnetic Resonance Spectroscopy Applications In Foods
Introduction Nuclear Magnetic Resonance (NMR) spectroscopy is an analytical chemistry [...]
Determination of Α- and Β-Thujone in Wormwood and Sage Infusions of Greek Flora and Estimation of their Average Toxicity
Introduction Artemisia absinthium L., commonly known as wormwood, is a [...]
Bioavailability of Quercetin
Introduction Quercetin is a dietary flavonol found widely in fruits, [...]
Super foods and Super herbs: Antioxidant and Antifungal Activity
Introduction Nowadays more and more people are opening up to [...]
Production of Traditional Cheese Coagulant in Farmhouse and Coagulating Effect
Introduction Average total milk production in Turkey is around 18 [...]
Electrochemical Evaluation of the Organic Matter Content of Edible Sea and Rock Salts Retailed in the Greek Market.
Introduction Salt has an important role as a food ingredient [...]
Fermentation of Cornus Mas L. Juice for Functional Low Alcoholic Beverage Production
Introduction Consumers demand for functional foods providing health benefits is [...]
Antioxidant Properties of a Parsley (Petroselinum crispum) Juice Rich in Polyphenols and Nitrites
Introduction Nitrate is naturally present in soils, water and plants [...]
Effect of Enrichment of Bovine Milk With Whey Proteins on Biofunctional and Rheological Properties of Low Fat Yoghurt-Type Products
Introduction Fermented milk products are value added food products in [...]
Manufacture of A “Functional” Fermented Milk Product with the Addition of an Alcoholic Plant Origin Extract
Introduction Kefir is a fermented dairy product that has its [...]
Determination of Fat Soluble Vitamins A and E in Infant Formulas by HPLC-DAD
Introduction Vitamins are organic compounds which are essential for human [...]
DNA-Bioprotective Effects of Lactic Acid Bacteria against Aflatoxin B1
Introduction Lactic acid bacteria are a wide microorganism group which [...]
Effect of in Vitro Gastrointestinal Digestion on Bioactivity of Poultry Protein Hydrolysate
Introduction The growth of common diseases such as cardiovascular disorders, [...]
Determination of 2,5-Diketopiperazines Iin Greek Processed Olives by Liquid Chromatography/Mass Spectrometry Analysis
Introduction Olives have been cultivated in the Mediterranean area for [...]
Authenticity Determination of Greek-Cretan Mono-Varietal White and Red Wines Based on their Phenolic Content Using Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy and Chemometrics
Introduction Determination of wine authenticity is one of the most [...]
Probiotic Yogurt Production with Lactobacillus casei and Prebiotics
Introduction The development of novel functional foods containing probiotic is [...]
Mushroom Biomass: Some Clinical Implications of β-Glucans and Enzymes
Introduction Mushrooms are widely appreciated all over the world for [...]
Cream Zahter: A Functional Food Some Chemical and Sensory Properties
Introduction Zahter is a traditional product for breakfast and it [...]
Suitability of Beer As An Alternative to Classical Fitness Drinks
Introduction Beer, in particularly non-alcoholic beer, recently came in the [...]
Rheological Studies of Physical Soy Protein Gels
Introduction Heat induced gel formation is an important property of [...]
Effect of Temperature in Color Changes of Green Vegetables
Introduction Vegetables are an important factor of human nutrition. Following [...]
Evaluation of A Raman Spectroscopic Method for the Determination of Alcohol Content in Greek Spirit Tsipouro
Introduction Alcoholic beverages from fermented grape pomace are very popular [...]
