Table of Contents - Volume 4 Number Special Issue Nutrition in Conference October 2016
Evaluation of A Raman Spectroscopic Method for the Determination of Alcohol Content in Greek Spirit Tsipouro
Pages : 01-09
Christos Pappas1, Marianthi Basalekou2, Elina Konstantinou1, 2, Niki Proxenia2, Stamatina Kallithraka2, Yorgos Kotseridis2 and Petros A. Taranilis1*
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DOI : https://dx.doi.org/10.12944/CRNFSJ.4.Special-Issue-October.01
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2080Effect of Temperature in Color Changes of Green Vegetables
Pages : 10-17
E. Manolopoulou1 and T. Varzakas*2
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DOI : https://dx.doi.org/10.12944/CRNFSJ.4.Special-Issue-October.02
Rheological Studies of Physical Soy Protein Gels
Pages : 18-25
A.E Labropoulos1 and T. H. Varzakas2*
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DOI : https://dx.doi.org/10.12944/CRNFSJ.4.Special-Issue-October.03
Suitability of Beer As An Alternative to Classical Fitness Drinks
Pages : 26-31
Klaus Krennhuber*, Heike Kahr and Alexander Jäger
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DOI : https://dx.doi.org/10.12944/CRNFSJ.4.Special-Issue-October.04
Cream Zahter: A Functional Food Some Chemical and Sensory Properties
Pages : 32-36
Ibrahim Hayoglu*, Bülent Basyigit, Gülseren Hayoglu and A. Ferit Atasoy
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DOI : https://dx.doi.org/10.12944/CRNFSJ.4.Special-Issue-October.05
Mushroom Biomass: Some Clinical Implications of β-Glucans and Enzymes
Pages : 37-47
Ana B Barros1*, Vitoria Bell2, Jorge Ferrão3, Vittorio Calabrese4 and Tito H Fernandes3
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DOI : https://dx.doi.org/10.12944/CRNFSJ.4.Special-Issue-October.06
Probiotic Yogurt Production with Lactobacillus casei and Prebiotics
Pages : 48-53
, Dimitra Dimitrellou, Georgios Zakynthinos and Theodoros Varzakas*[ HTML Full Text] [ Abstract ] [ PDF ] [ XML]
DOI : https://dx.doi.org/10.12944/CRNFSJ.4.Special-Issue-October.07
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
Pages : 54-62
Marianthi Basalekou1, Argiro Stratidaki3, Christos Pappas2, Petros Tarantilis2, Yorgos Kotseridis1 and Stamatina Kallithraka1*
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DOI : https://dx.doi.org/10.12944/CRNFSJ.4.Special-Issue-October.08
Determination of 2,5-Diketopiperazines Iin Greek Processed Olives by Liquid Chromatography/Mass Spectrometry Analysis
Pages : 63-76
Sotirios M. Bratakos1, Panagiotis Zoumpoulakis2, Eleni Siapi2, Kyriakos Riganakos3, and Vassilia J. Sinanoglou1*
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DOI : https://dx.doi.org/10.12944/CRNFSJ.4.Special-Issue-October.09
Effect of in Vitro Gastrointestinal Digestion on Bioactivity of Poultry Protein Hydrolysate
Pages : 77-86
Torkova Anna1, Kononikhin Alexey2,3, Bugrova Anna3, Khotchenkov Vyacheslav1, Tsentalovich Mikhail*1 and Medvedeva Ulia4
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DOI : https://dx.doi.org/10.12944/CRNFSJ.4.Special-Issue-October.10
DNA-Bioprotective Effects of Lactic Acid Bacteria against Aflatoxin B1
Pages : 87-91
Şebnem Kurhan* and Ibrahim Çakir
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DOI : https://dx.doi.org/10.12944/CRNFSJ.4.Special-Issue-October.11
Determination of Fat Soluble Vitamins A and E in Infant Formulas by HPLC-DAD
Pages : 92-96
Maria Katsa1, Charalampos Proestos1 and Efstratios Komaitis2
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DOI : https://dx.doi.org/10.12944/CRNFSJ.4.Special-Issue-October.12
Manufacture of A “Functional” Fermented Milk Product with the Addition of an Alcoholic Plant Origin Extract
Pages : 97-104
Ioannis Zelovitis, Αnna-Maria Vlachou, Eleni C. Pappa and Eftymia Kondyli*
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DOI : https://dx.doi.org/10.12944/CRNFSJ.4.Special-Issue-October.13
Effect of Enrichment of Bovine Milk With Whey Proteins on Biofunctional and Rheological Properties of Low Fat Yoghurt-Type Products
Pages : 105-113
Dimitris Roumanas, Golfo Moatsou, Evangelia Zoidou, Lambros Sakkas and Ekaterini Moschopoulou*
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DOI : https://dx.doi.org/10.12944/CRNFSJ.4.Special-Issue-October.14
Antioxidant Properties of a Parsley (Petroselinum crispum) Juice Rich in Polyphenols and Nitrites
Pages : 114-118
Camelia Papuc1, Corina Predescu1*, Valentin Nicorescu1, Georgeta Stefan2 and Isabela Nicorescu3
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DOI : https://dx.doi.org/10.12944/CRNFSJ.4.Special-Issue-October.15
Fermentation of Cornus Mas L. Juice for Functional Low Alcoholic Beverage Production
Pages : 119-124
Chrysanthi Nouska, Stavros Kazakos, Ioanna Mantzourani, Athanassios Alexopoulos, Eugenia Bezirtzoglou and StavrosPlessas*
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DOI : https://dx.doi.org/10.12944/CRNFSJ.4.Special-Issue-October.16
Electrochemical Evaluation of the Organic Matter Content of Edible Sea and Rock Salts Retailed in the Greek Market.
Pages : 125-132
Aikaterini Sakellari1, Marta Plavšić2, Sotirios Karavoltsos1, Ioannis Diakos1, Manos Dassenakis1 and Charalampos Proestos1*
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DOI : https://dx.doi.org/10.12944/CRNFSJ.4.Special-Issue-October.17
Production of Traditional Cheese Coagulant in Farmhouse and Coagulating Effect
Pages : 133-137
Dilek Say1* and Nuray Guzeler2
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DOI : https://dx.doi.org/10.12944/CRNFSJ.4.Special-Issue-October.18
Super foods and Super herbs: Antioxidant and Antifungal Activity
Pages : 138-145
Anna Roidaki1, Eleni Kollia1*, Eirini Panagopoulou2, Antonia Chiou2, Theodoros Varzakas*3, Panagiota Markaki1 and Charalampos Proestos1
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DOI : https://dx.doi.org/10.12944/CRNFSJ.4.Special-Issue-October.19
Bioavailability of Quercetin
Pages : 146-151
Müzeyyen Berkel Kaşıkcı* and Neriman Bağdatlıoğlu
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DOI : https://dx.doi.org/10.12944/CRNFSJ.4.Special-Issue-October.20
Determination of Α- and Β-Thujone in Wormwood and Sage Infusions of Greek Flora and Estimation of their Average Toxicity
Pages : 152-160
Νefeli-Sofia D.Sotiropoulou1, Maria Κ.Kokkini1, Stiliani-Fani P.Megremi1, Dimitra J.Daferera1, Efstathia P. Skotti1,2, Athanasios C. Kimbaris3, Moschos G.Polissiou1 and Petros A.Tarantilis1*
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DOI : https://dx.doi.org/10.12944/CRNFSJ.4.Special-Issue-October.21
Nuclear Magnetic Resonance Spectroscopy Applications In Foods
Pages : 161-168
Yeliz Parlak1 and Nuray Güzeler2*
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DOI : https://dx.doi.org/10.12944/CRNFSJ.4.Special-Issue-October.22
Production of a Functional Fresh Cheese Enriched with the Probiotic Strain Lb. Plantarum T571 Isolated From Traditional Greek Product
Pages : 169-181
Olga S. Papadopoulou and Nikos G. Chorianopoulos
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DOI : https://dx.doi.org/10.12944/CRNFSJ.4.Special-Issue-October.23
Cheese Whey Catalytic Conversion for Obtaining a Bioactive Hydrolysate With Reduced Antigenicity
Pages : 182-196
Anna Torkova1, Kseniya Ryazantzeva2, Evgeniya Yu. Agarkova2, Mikhail Tsentalovich*1, Aleksandr Kruchinin2 and Tatyana V. Fedorova1
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DOI : https://dx.doi.org/10.12944/CRNFSJ.4.Special-Issue-October.24
Effect of Green Banana Peel Flour Substitution on Physical Characteristics of Gluten-Free Cakes
Pages : 197-204
Burcu Türker, Nazlı Savlak* and Müzeyyen Berkel Kaşıkcı
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DOI : https://dx.doi.org/10.12944/CRNFSJ.4.Special-Issue-October.25
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