All Outputs (5)

Molecular Hydrogen: The postharvest use in fruits, vegetables and the floriculture industry (2022)
Journal Article
Hancock, J. T., Russell, G., & Stratakos, A. (2022). Molecular Hydrogen: The postharvest use in fruits, vegetables and the floriculture industry. Applied Sciences, 12(20), Article 10448. https://doi.org/10.3390/app122010448

Featured Application: It is proposed here that the use of molecular hydrogen should be considered more widely for the treatment of post-harvest fruits, vegetables and flowers. This can be applied as a gas, or in solution, and costs associated with it... Read More about Molecular Hydrogen: The postharvest use in fruits, vegetables and the floriculture industry.

Clean label alternatives in meat products (2021)
Journal Article
Delgado-Pando, G., Ekonomou, S. I., Stratakos, A. C., & Pintado, T. (2021). Clean label alternatives in meat products. Foods, 10(7), 1615. https://doi.org/10.3390/foods10071615

Food authorities have not yet provided a definition for the term “clean label”. However, food producers and consumers frequently use this terminology for food products with few and recognisable ingredients. The meat industry faces important challenge... Read More about Clean label alternatives in meat products.

Thermal and non-thermal processing technologies on intrinsic and extrinsic quality factors of tomato products: A review (2019)
Journal Article
Jayathunge, K. G., Stratakos, A. C., Delgado-Pando, G., & Koidis, A. (2019). Thermal and non-thermal processing technologies on intrinsic and extrinsic quality factors of tomato products: A review. Journal of Food Processing and Preservation, 43(3), https://doi.org/10.1111/jfpp.13901

Tomato and tomato-based products play a vital role in human diet due to the presence of bioactive compounds. The conventional heat treatment is designed as a current practice in tomato products industry to ensure food safety but it can lead to undesi... Read More about Thermal and non-thermal processing technologies on intrinsic and extrinsic quality factors of tomato products: A review.

Suitability, efficiency and microbiological safety of novel physical technologies for the processing of ready-to-eat meals, meats and pumpable products (2015)
Journal Article
Stratakos, A. C., & Koidis, A. (2015). Suitability, efficiency and microbiological safety of novel physical technologies for the processing of ready-to-eat meals, meats and pumpable products. International Journal of Food Science and Technology, 50(6), 1283-1302. https://doi.org/10.1111/ijfs.12781

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.

Application of Modified Atmosphere Packaging and Active/Smart Technologies to Red Meat and Poultry: A Review (2012)
Journal Article
Arvanitoyannis, I. S., & Stratakos, A. C. (2012). Application of Modified Atmosphere Packaging and Active/Smart Technologies to Red Meat and Poultry: A Review. Food and Bioprocess Technology, 5(5), 1423-1446. https://doi.org/10.1007/s11947-012-0803-z

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.