A5032238680- Meat and Animal Product Quality
- Probiotics and Fermented Foods
- Food Safety and Hygiene
- Microbial Metabolites in Food Biotechnology
- Identification and Quantification in Food
- Food composition and properties
- Advanced Chemical Sensor Technologies
- Food Waste Reduction and Sustainability
- Edible Oils Quality and Analysis
- Phytochemicals and Antioxidant Activities
- Listeria monocytogenes in Food Safety
- Essential Oils and Antimicrobial Activity
- Food Supply Chain Traceability
- Proteins in Food Systems
- Food Quality and Safety Studies
- Genetically Modified Organisms Research
- Biochemical Analysis and Sensing Techniques
- Protein Hydrolysis and Bioactive Peptides
- Spectroscopy and Chemometric Analyses
- Biofuel production and bioconversion
- Food Industry and Aquatic Biology
- Mycotoxins in Agriculture and Food
- Advanced biosensing and bioanalysis techniques
- Nanocomposite Films for Food Packaging
- Potato Plant Research
University of Peloponnese
2015-2025
Technological Educational Institute of Peloponnese
2016-2025
Centre of Biotechnology of Sfax
2024
University of Sfax
2024
University of Technology Malaysia
2022
Agriculture and Food
2020
National and Kapodistrian University of Athens
2018
Ghent University Global Campus
2016-2017
Hellenic Ministry of Rural Development and Food
2006
University of Reading
1996-2005
Nowadays, food treatment technologies are constantly evolving due to an increasing demand for healthier and tastier with longer shelf lives. In this review, our aim is highlight the advantages disadvantages of some most exploited industrial techniques processing microorganism deactivation, dividing them into those that exploit high temperatures (pasteurization, sterilization, aseptic packaging) operate thanks their inherent chemical–physical principles (ultrasound, ultraviolet radiation,...
Consumers are increasingly showing a preference for foods whose nutritional and therapeutic value has been enhanced. Probiotics live microorganisms, their existence is associated with number of positive effects in humans, as there many well-documented studies related to gut microbiota balance, the regulation immune system, maintenance intestinal mucosal barrier. Hence, probiotics widely preferred by consumers, causing an increase corresponding food sector. As consequence this preference,...
Carotenoids have been studied for their ability to prevent chronic disease due the free radical theory of aging in etiology. β-carotene, lycopene, zeaxanthine and others carotenoids antioxidant properties, but capability is variable depending on vitro system used The physiology, structure biochemistry well described. Moreover, sources health effects along with bioavailability-absorption metabolism, are addressed. effect biotechnology food industry significantly attributed. Finally, as...