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Comparative Study of Novel Methods for Olive Leaf Phenolic Compound Extraction Using NADES as Solvents.
Siamandoura P, Tzia C. Siamandoura P, et al. Molecules. 2023 Jan 1;28(1):353. doi: 10.3390/molecules28010353. Molecules. 2023. PMID: 36615544 Free PMC article.
The highest TPC (55.12 1.08 mg GAE/g d.w.) was found in CCA extracts after HAE at 60 C and 12,000 rpm, and the maximum antioxidant activity (3.32 0.39 g d.w./g DPPH) was found in CGL extracts after UAE at 60 C for 30 min. The TPCs of ethanol extracts were found to be highe …
The highest TPC (55.12 1.08 mg GAE/g d.w.) was found in CCA extracts after HAE at 60 C and 12,000 rpm, and the maximum antioxidant activity …
Novel Processes for the Extraction of Phenolic Compounds from Olive Pomace and Their Protection by Encapsulation.
Chanioti S, Katsouli M, Tzia C. Chanioti S, et al. Molecules. 2021 Mar 22;26(6):1781. doi: 10.3390/molecules26061781. Molecules. 2021. PMID: 33810031 Free PMC article.
The best extraction efficiency of phenolic compounds was achieved by using NADES as extraction solvent and in particular the mixture choline chloride-caffeic acid (CCA) and choline chloride-lactic acid (CLA); by HAE at 60 C/12,000 rpm and UAE at 60 C, the total phenolic content ( …
The best extraction efficiency of phenolic compounds was achieved by using NADES as extraction solvent and in particular the mixture choline …
Industrial yogurt manufacture: monitoring of fermentation process and improvement of final product quality.
Soukoulis C, Panagiotidis P, Koureli R, Tzia C. Soukoulis C, et al. J Dairy Sci. 2007 Jun;90(6):2641-54. doi: 10.3168/jds.2006-802. J Dairy Sci. 2007. PMID: 17517704 Free article.
The investigation of the yogurt quality improvement practices included 2 different heat treatments (80 degrees C for 30 min and 95 degrees C for 10 min), 3 milk protein fortifying agents (skim milk powder, whey powder, and milk protein concentrate) added at 2.0%, an …
The investigation of the yogurt quality improvement practices included 2 different heat treatments (80 degrees C for 30 min and 95 de …
Stability of the dithiocarbamate pesticide maneb in tomato homogenates during cold storage and thermal processing.
Kontou S, Tsipi D, Tzia C. Kontou S, et al. Food Addit Contam. 2004 Nov;21(11):1083-9. doi: 10.1080/02652030400019372. Food Addit Contam. 2004. PMID: 15764337
The effect of storage at 5 degrees C and of thermal processing by cooking at 100 degrees C and sterilization at 121 degrees C for 15 min on maneb residues in tomato homogenates was investigated. Remaining maneb and its toxic metabolite ethylenethiourea (ETU) were measured …
The effect of storage at 5 degrees C and of thermal processing by cooking at 100 degrees C and sterilization at 121 degrees C for 15 min …