Alexandros Stratakos' Outputs (62)

Enhancing the lycopene in vitro bioaccessibility of tomato juice synergistically applying thermal and non-thermal processing technologies (2016)
Journal Article

The influence of moderate intensity pulsed electric field pre-processing on increasing the lycopene bioaccessibility of tomato fruit, and the combined effect of blanching, ultrasonic and high intensity pulsed electric field processing on further enha... Read More about Enhancing the lycopene in vitro bioaccessibility of tomato juice synergistically applying thermal and non-thermal processing technologies.

Nutritional properties of ready-to-eat pasta salads: Effect of processing and storage conditions (2016)
Journal Article

Nutritional properties of ready-to-eat meals can vary greatly during storage due to the complexity of their food matrix. The nutritional properties of two types of ready-to-eat pasta salads differing in the processing of one of their ingredients (bel... Read More about Nutritional properties of ready-to-eat pasta salads: Effect of processing and storage conditions.

Methods for extracting essential oils (2015)
Book Chapter

Essential oils are composite mixtures of volatile compounds most frequently present at low concentrations in plants. Several different extraction techniques are widely employed for the extraction of essential oils such as steam distillation and solve... Read More about Methods for extracting essential oils.

Effect of high pressure processing in combination with Weissella viridescens as a protective culture against Listeria monocytogenes in ready-to-eat salads of different pH (2015)
Journal Article

This study explored the effect of HPP (400 MPa/1 min) and a Weissella viridescens protective culture, alone or in conjunction, against Listeria monocytogenes in ready-to-eat (RTE) salads with different pH values (4.32 and 5.59) during storage at 4 an... Read More about Effect of high pressure processing in combination with Weissella viridescens as a protective culture against Listeria monocytogenes in ready-to-eat salads of different pH.

Atmospheric cold plasma process for vegetable leaf decontamination: A feasibility study on radicchio (red chicory, Cichorium intybus L.) (2015)
Journal Article

© 2015 Elsevier Ltd. Cold plasma is an emerging non-thermal processing technology that could be used for large scale leaf decontamination as an alternative to chlorine washing. In this study the effect of an atmospheric cold plasma apparatus (air DBD... Read More about Atmospheric cold plasma process for vegetable leaf decontamination: A feasibility study on radicchio (red chicory, Cichorium intybus L.).

Effect of high-pressure processing on the shelf life, safety and organoleptic characteristics of lasagne ready meals during storage at refrigeration and abuse temperature (2015)
Journal Article

The effect of different pressure levels (500 and 600 MPa for 1 min at ambient temperature) on lasagne ready meal as a means of increasing the safety and shelf life during storage at refrigeration (4 °C) and abuse temperature (8 °C) was investigated.... Read More about Effect of high-pressure processing on the shelf life, safety and organoleptic characteristics of lasagne ready meals during storage at refrigeration and abuse temperature.

Industrial scale microwave processing of tomato juice using a novel continuous microwave system (2015)
Journal Article

© 2015 Elsevier Ltd. All rights reserved. This study evaluated the effect of an industrial scale continuous flow microwave volumetric heating system in comparison to conventional commercial scale pasteurisation for the processing of tomato juice in t... Read More about Industrial scale microwave processing of tomato juice using a novel continuous microwave system.

Suitability, efficiency and microbiological safety of novel physical technologies for the processing of ready-to-eat meals, meats and pumpable products (2015)
Journal Article

Consumer studies and market reports show an increase in consumption of ready-to-eat (RTE) foods. Although conventional processing technologies can in most cases produce safe products, they can also lead to the degradation of nutritional compounds and... Read More about Suitability, efficiency and microbiological safety of novel physical technologies for the processing of ready-to-eat meals, meats and pumpable products.

Synergism between high-pressure processing and active packaging against Listeria monocytogenes in ready-to-eat chicken breast (2014)
Journal Article

© 2014 Elsevier Ltd. All rights reserved. The effects of high-pressure processing (HPP) in conjunction with an essential oil-based active packaging on the surface of ready-to-eat (RTE) chicken breast were investigated as post-processing listericidal... Read More about Synergism between high-pressure processing and active packaging against Listeria monocytogenes in ready-to-eat chicken breast.

Modified Atmosphere and Active Packaging Technologies (2012)
Book

The effect of organic and conventional production methods on sea bream growth, health and body composition: A field experiment (2012)
Journal Article

This study aimed to develop a better understanding of organic sea bream aquaculture production in Greece, in particular its consequences for fish growth, health and body composition, and to propose and update standards for sustainable organic sea bre... Read More about The effect of organic and conventional production methods on sea bream growth, health and body composition: A field experiment.

Application of Modified Atmosphere Packaging and Active/Smart Technologies to Red Meat and Poultry: A Review (2012)
Journal Article

This paper reviews the current advances in modified atmosphere packaging (MAP) of red meat and poultry products. This type of packaging results in shelf-life prolongation by inhibiting microbial growth and promoting oxidative stability, compared to t... Read More about Application of Modified Atmosphere Packaging and Active/Smart Technologies to Red Meat and Poultry: A Review.

Potential uses of irradiation (2010)
Book Chapter

Food irradiation has been recognized as a reliable and safe method for the preservation of food and for improving the hygienic quality and nutritional value of food. In addition to the control of microorganisms of numerous food commodities, ionizing... Read More about Potential uses of irradiation.

Effect of irradiation on fish and seafood (2010)
Book Chapter

The consumption of diets rich in fish by various populations and by groups participating in clinical trials has been associated with a wide range of positive health effects. However, the major problem with respect to distribution of seafood or fisher... Read More about Effect of irradiation on fish and seafood.

Applications of irradiation on meat and meat products (2010)
Book Chapter

Food irradiation is considered an important tool not only for ensuring safety but also for extending the shelf life of fresh meat. Food irradiation has been shown to eliminate pathogenic and spoilage microorganisms, providing a safer, longer lasting... Read More about Applications of irradiation on meat and meat products.

Irradiation of poultry and eggs (2010)
Book Chapter

Ionizing radiation is a safe and effective technology that can be used to inactivate foodborne pathogens associated with poultry such as S. typhimurium, C. jejuni, and L. monocytogenes and minimize the occurrence of foodborne illness in at-risk popul... Read More about Irradiation of poultry and eggs.

Irradiation of cereals (2010)
Book Chapter

Cereal grains have attracted widespread attention as a means of achieving better nutrition and health protection. Cereal meals are recommended as a good source of fiber, and production and consumption of various meals based on whole cereals is increa... Read More about Irradiation of cereals.

Irradiation of insects: Disinfestation (2010)
Book Chapter

The purpose of a quarantine disinfestation treatment is to prevent the establishment of a pest associated with a commodity to be imported into a country or region where it does not already occur, or where its presence is restricted. Traditional treat... Read More about Irradiation of insects: Disinfestation.

Irradiation of fruits and vegetables (2010)
Book Chapter

Several studies have shown an association between a high consumption of vegetables and fruits and low incidences of certain chronic diseases. With the increasing demand for fresh fruits and vegetables, as well as market globalization, an increase in... Read More about Irradiation of fruits and vegetables.

The reproductive cycle of Norway lobster (2009)
Journal Article

The reproductive biology of female Norway lobster Nephrops norvegicus was studied throughout an annual cycle from January to December 2007 in Pagasitikos Gulf, a large semi-enclosed Gulf in the central west Aegean Sea, in Greece. Six ovarian maturati... Read More about The reproductive cycle of Norway lobster.