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Athina Lazaridou
Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece

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Journal article
Published: 07 August 2021 in Foods
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Roasted yellow split pea (YSP) flours were used to substitute wheat flour, at 10–20% (flour basis) in wheat bread formulations. Rheometry showed that roasted YSP flour addition increased elasticity and resistance to deformation and flow of the composite doughs, particularly at 20% substitution; instead, at 10% addition (either raw or roasted YSP flour), there were no effects on dough rheology and bread textural properties. Breads fortified with roasted YSP flour at levels >10% exhibited lower loaf-specific volume and harder crumb compared to control (bread without YSP flour). Moreover, only breads with 20% roasted YSP flour displayed a significantly higher staling extent and rate, compared to control, as assessed by large deformation mechanical testing and calorimetry (starch retrogradation) of crumb preparations. This formulation also showed a large increase in β-sheets and β-turns at the expense of α-helix and random coil conformations in protein secondary structure as assessed by FTIR spectroscopy. Roasting of YSP effectively masked the “beany” and “grass-like” off-flavors of raw YSP flour at 10% substitution. Overall, roasted YSP flour at the 10% level was successfully incorporated into wheat bread formulations without adversely affecting dough rheology, bread texture, and shelf-life, resulting in final products with a pleasant flavor profile.

ACS Style

Kali Kotsiou; Dimitrios-Diogenis Sacharidis; Anthia Matsakidou; Costas G. Biliaderis; Athina Lazaridou. Impact of Roasted Yellow Split Pea Flour on Dough Rheology and Quality of Fortified Wheat Breads. Foods 2021, 10, 1832 .

AMA Style

Kali Kotsiou, Dimitrios-Diogenis Sacharidis, Anthia Matsakidou, Costas G. Biliaderis, Athina Lazaridou. Impact of Roasted Yellow Split Pea Flour on Dough Rheology and Quality of Fortified Wheat Breads. Foods. 2021; 10 (8):1832.

Chicago/Turabian Style

Kali Kotsiou; Dimitrios-Diogenis Sacharidis; Anthia Matsakidou; Costas G. Biliaderis; Athina Lazaridou. 2021. "Impact of Roasted Yellow Split Pea Flour on Dough Rheology and Quality of Fortified Wheat Breads." Foods 10, no. 8: 1832.

Journal article
Published: 16 July 2021 in Journal of Food Composition and Analysis
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Peach (Prunus persica) fruit is widely consumed, both as fresh or as processed (mostly by canning) product. Despite its economic importance, a limited number of studies have dealt with quality assessment of clingstone peach cultivars after thermal processing. Thus, the aim of the current study was to evaluate the effect of canning process on compositional, sensorial and textural attributes of fruit from seven non-melting peach cultivars which exhibit on-tree ripening in succession, spanning from July till mid-September in the northern hemisphere. Descriptive quantitative analysis indicated discrete varietal differences, providing useful insights for the industry regarding the quality and marketing potential for canned products of each cultivar. Fruit packed in diluted-clarified grape juice concentrate, aiming towards a less caloric content product, demonstrated an inferior consumer perception regarding bitterness, astringency and off-taste. Storage of the canned fruit (6 versus 24 months) led to texture depletion modifications on a cultivar-dependent manner. ‘Ferlate®’ registered desirable textural properties, while ‘Mirel®’, besides the appealing orange-coloured fruit pieces, aligned with satisfactory sensorial properties, provide further marketing options for the peach canning industry. Both early (‘Romea’) and late-season ripening (‘VLG’) cultivars were proven amenable to canning with acceptable quality attributes, offering a sustainable solution towards extension of the non-melting peach harvesting season.

ACS Style

M. Christofi; A. Mauromoustakos; I. Mourtzinos; A. Lazaridou; P. Drogoudi; S. Theodoulidis; C.G. Biliaderis; G.A. Manganaris. The effect of genotype and storage on compositional, sensorial and textural attributes of canned fruit from commercially important non-melting peach cultivars. Journal of Food Composition and Analysis 2021, 103, 104080 .

AMA Style

M. Christofi, A. Mauromoustakos, I. Mourtzinos, A. Lazaridou, P. Drogoudi, S. Theodoulidis, C.G. Biliaderis, G.A. Manganaris. The effect of genotype and storage on compositional, sensorial and textural attributes of canned fruit from commercially important non-melting peach cultivars. Journal of Food Composition and Analysis. 2021; 103 ():104080.

Chicago/Turabian Style

M. Christofi; A. Mauromoustakos; I. Mourtzinos; A. Lazaridou; P. Drogoudi; S. Theodoulidis; C.G. Biliaderis; G.A. Manganaris. 2021. "The effect of genotype and storage on compositional, sensorial and textural attributes of canned fruit from commercially important non-melting peach cultivars." Journal of Food Composition and Analysis 103, no. : 104080.

Journal article
Published: 02 June 2021 in Foods
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Pomegranate peel is a byproduct of pomegranate juice production, and is rich in polyphenol compounds. The objective of this study was to investigate the incorporation of pomegranate peel extract in chitosan films. Green deep eutectic solvents (DESs) were used as extraction solvents. Choline chloride (ChCl) and glycerol (Gly) were used as the hydrogen bond acceptor and hydrogen bond donor, respectively; the molar ratio of the DES ingredients, ChCl:Gly, was 1:11. The extraction process was optimized by deploying response surface methodology. Under the optimized conditions, the extraction yield in total polyphenols amounted to 272.98 mg of gallic acid equivalents per g of dry matter and, for total flavonoids, 20.12 mg of quercetin equivalents per g of dry matter, with a liquid to solid ratio of 47 mL g−1, time of 70 min, and 30% (v/v) water concentration in the DES. Afterwards, composite chitosan films were prepared by using five different formulations; the DES containing extract was incorporated as a plasticizer in the chitosan films. Specimens of every recipe were submitted to large deformation tensile testing in Texture Analyzer. Furthermore, water sorption behavior and color parameters of the films were determined.

ACS Style

Aikaterini Kyriakidou; Dimitris Makris; Athina Lazaridou; Costas Biliaderis; Ioannis Mourtzinos. Physical Properties of Chitosan Films Containing Pomegranate Peel Extracts Obtained by Deep Eutectic Solvents. Foods 2021, 10, 1262 .

AMA Style

Aikaterini Kyriakidou, Dimitris Makris, Athina Lazaridou, Costas Biliaderis, Ioannis Mourtzinos. Physical Properties of Chitosan Films Containing Pomegranate Peel Extracts Obtained by Deep Eutectic Solvents. Foods. 2021; 10 (6):1262.

Chicago/Turabian Style

Aikaterini Kyriakidou; Dimitris Makris; Athina Lazaridou; Costas Biliaderis; Ioannis Mourtzinos. 2021. "Physical Properties of Chitosan Films Containing Pomegranate Peel Extracts Obtained by Deep Eutectic Solvents." Foods 10, no. 6: 1262.

Journal article
Published: 01 June 2021 in Antioxidants
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The present study focuses on the production of pomegranate alcoholic beverage (PAB) from juice of the Wonderful variety. The effect of fermentation temperature (15 and 25 °C) and type of sugar added (adjustment to 20 °Brix) on the physicochemical characteristics, bioactive compounds, and volatile composition were studied. Sucrose, concentrated pomegranate juice, concentrated grape juice, and honey were used to increase the initial sugar content. The produced PABs contained ethanol in concentrations ranging from 7.9 to 10.0% v/v and glycerol from 4.8 to 6.1 g L−1. A decrease in total phenolics content, free radical-scavenging activity, and total monomeric anthocyanin content was observed following fermentation. Total flavonoids content appeared to increase after fermentation only in the cases of concentrated pomegranate and grape juice addition. In general, 22 volatile compounds were identified in PABs (13 esters, 2 fatty acids, and 7 alcohols). Major compounds detected were 3-methyl-1-butanol, 2-methyl-1-butanol, 2-phenylethanol, and ethyl acetate. These findings demonstrate the production prospect of PABs with increased ethanol content, while elaborating on the importance of fermentation temperature and the differences between the selected types of added sugars on end-product composition.

ACS Style

Evangelos Kokkinomagoulos; Anastasios Nikolaou; Yiannis Kourkoutas; Costas Biliaderis; Panagiotis Kandylis. Impact of Sugar Type Addition and Fermentation Temperature on Pomegranate Alcoholic Beverage Production and Characteristics. Antioxidants 2021, 10, 889 .

AMA Style

Evangelos Kokkinomagoulos, Anastasios Nikolaou, Yiannis Kourkoutas, Costas Biliaderis, Panagiotis Kandylis. Impact of Sugar Type Addition and Fermentation Temperature on Pomegranate Alcoholic Beverage Production and Characteristics. Antioxidants. 2021; 10 (6):889.

Chicago/Turabian Style

Evangelos Kokkinomagoulos; Anastasios Nikolaou; Yiannis Kourkoutas; Costas Biliaderis; Panagiotis Kandylis. 2021. "Impact of Sugar Type Addition and Fermentation Temperature on Pomegranate Alcoholic Beverage Production and Characteristics." Antioxidants 10, no. 6: 889.

Original article
Published: 31 May 2021 in Food Biophysics
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Honey from cotton blossoms tends to crystallize rapidly resulting in a product with hard texture and low spreadability, even if it is processed via a controlled crystallization treatment that is often employed for production of creamed honey. The aim of this study was to develop a cotton honey-based spread (CHS) with acceptable physical and textural properties by adding fructose (1–6%) and water (up to 18% final moisture) into the initial cotton honey as well as controlling the temperature during crystallization, Tcryst (5–23 °C × 20 days) and a conditioning (tempering) step as a follow-up process, Tcond (20–30 °C × 10 days). Multi-instrumental analysis (rheometry, calorimetry, microscopy, colorimetry) and sensory (spreadability, mouthfeel) evaluation were used for characterization of textural properties of the CHS preparations. With increased fructose and water contents the CHS formulations exhibited significant (p < 0.05) lower Glucose/Water ratios (crystallinity index), steady shear and complex viscosities, hardness, spreadability work and melting enthalpy of sugar microcrystals, as well as improved organoleptic characteristics of this new spread product based on cotton honey. Moreover, with increasing Tcryst, only the lightness and the melting enthalpy decreased, while the damping factor increased. Instead, the Tcond did not affect any of the above parameters (p > 0.05). Strong correlations were identified between compositional, physicochemical attributes and sensory characteristics of the formulated product, implying that instrumental analyses of CHS along with sensory tests can be a valuable holistic approach for understanding the macrostructure, evaluating the physical properties and quality attributes, and predicting the consumer preference of the new spread product.

ACS Style

Vasileia Sereti; Athina Lazaridou; Chrysoula Tananaki; Costas G. Biliaderis. Development of a Cotton Honey-Based Spread by Controlling Compositional and Processing Parameters. Food Biophysics 2021, 16, 365 -380.

AMA Style

Vasileia Sereti, Athina Lazaridou, Chrysoula Tananaki, Costas G. Biliaderis. Development of a Cotton Honey-Based Spread by Controlling Compositional and Processing Parameters. Food Biophysics. 2021; 16 (3):365-380.

Chicago/Turabian Style

Vasileia Sereti; Athina Lazaridou; Chrysoula Tananaki; Costas G. Biliaderis. 2021. "Development of a Cotton Honey-Based Spread by Controlling Compositional and Processing Parameters." Food Biophysics 16, no. 3: 365-380.

Cover image
Published: 10 April 2021 in Journal of Texture Studies
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The cover image is based on the Research Article Elaboration of novel and comprehensive protocols toward determination of textural properties and other sensorial attributes of canning peach fruit, by Marina Christofi et al., https://doi.org/10.1111/jtxs.12577.

ACS Style

Marina Christofi; Ioannis Mourtzinos; Athina Lazaridou; Pavlina Drogoudi; Petroula Tsitlakidou; Costas G. Biliaderis; George A. Manganaris. Cover Image, Volume 52, Issue 2. Journal of Texture Studies 2021, 52, 1 .

AMA Style

Marina Christofi, Ioannis Mourtzinos, Athina Lazaridou, Pavlina Drogoudi, Petroula Tsitlakidou, Costas G. Biliaderis, George A. Manganaris. Cover Image, Volume 52, Issue 2. Journal of Texture Studies. 2021; 52 (2):1.

Chicago/Turabian Style

Marina Christofi; Ioannis Mourtzinos; Athina Lazaridou; Pavlina Drogoudi; Petroula Tsitlakidou; Costas G. Biliaderis; George A. Manganaris. 2021. "Cover Image, Volume 52, Issue 2." Journal of Texture Studies 52, no. 2: 1.

Journal article
Published: 07 April 2021 in Foods
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In this study, the potential use of ancient plant ingredients in emerging bakery products based on possible prehistoric and/or ancient practices of grinding and breadmaking was explored. Various ancient grains, nuts and seeds (einkorn wheat, barley, acorn, lentil, poppy seeds, linseed) were ground using prehistoric grinding tool replicas. Barley-based sourdough prepared by multiple back-slopping steps was added to dough made from einkorn alone or mixed with the above ingredients (20% level) or commercial flours alone (common wheat, spelt, barley). Sieving analysis showed that 40% of the einkorn flour particles were >400 μm, whereas commercial barley and common wheat flours were finer. Differential scanning calorimetry revealed that lentil flour exhibited higher melting peak temperature and lower apparent enthalpy of starch gelatinization. Among all bread formulations tested, barley dough exhibited the highest elastic modulus and complex viscosity, as determined by dynamic rheometry; einkorn breads fortified with linseed and barley had the softest and hardest crust, respectively, as indicated by texture analysis; and common wheat gave the highest loaf-specific volume. Barley sourdough inclusion into einkorn dough did not affect the extent of starch retrogradation in the baked product. Generally, incorporation of ancient plant ingredients into contemporary bread formulations seems to be feasible.

ACS Style

Vasileia Sereti; Athina Lazaridou; Costas Biliaderis; Soultana Valamoti. Reinvigorating Modern Breadmaking Based on Ancient Practices and Plant Ingredients, with Implementation of a Physicochemical Approach. Foods 2021, 10, 789 .

AMA Style

Vasileia Sereti, Athina Lazaridou, Costas Biliaderis, Soultana Valamoti. Reinvigorating Modern Breadmaking Based on Ancient Practices and Plant Ingredients, with Implementation of a Physicochemical Approach. Foods. 2021; 10 (4):789.

Chicago/Turabian Style

Vasileia Sereti; Athina Lazaridou; Costas Biliaderis; Soultana Valamoti. 2021. "Reinvigorating Modern Breadmaking Based on Ancient Practices and Plant Ingredients, with Implementation of a Physicochemical Approach." Foods 10, no. 4: 789.

Journal article
Published: 28 December 2020 in Foods
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The objective of this study was to evaluate the effects of different stabilization treatments—namely, dry-heating, infrared-radiation, and microwave-heating—on the nutritional, antinutritional, functional, and bioactivity attributes of rice bran (RB). Among the heating treatments, infrared-radiation exerted the strongest inactivation, resulting in 34.7% residual lipase activity. All the stabilization methods were found to be effective in the reduction of antinutrients, including phytates, oxalate, saponins, and trypsin inhibitors. No adverse effect of stabilization was noted on chemical composition and fatty acid profile of RB. Instead, stabilization by all heat treatments caused a significant decrease of vitamin E and total phenolics content in RB; the same trend was observed for the antioxidant activity as evaluated by the DPPH test. The antioxidant activity, as evaluated by ABTS and FRAP tests, and water absorption capacity were improved by the stabilization of RB, whereas the oil absorption capacity and emulsifying properties decreased. Microwave-heating enhanced the foaming properties, whereas infrared-radiation improved the water solubility index and swelling power of RB. Consequently, treatment of RB with infrared-radiation has a potential for industrialization to inactivate the lipase and improve some functional properties of this material for uses as a nutraceutical ingredient in food and cosmetic products.

ACS Style

Maria Irakli; Athina Lazaridou; Costas G. Biliaderis. Comparative Evaluation of the Nutritional, Antinutritional, Functional, and Bioactivity Attributes of Rice Bran Stabilized by Different Heat Treatments. Foods 2020, 10, 57 .

AMA Style

Maria Irakli, Athina Lazaridou, Costas G. Biliaderis. Comparative Evaluation of the Nutritional, Antinutritional, Functional, and Bioactivity Attributes of Rice Bran Stabilized by Different Heat Treatments. Foods. 2020; 10 (1):57.

Chicago/Turabian Style

Maria Irakli; Athina Lazaridou; Costas G. Biliaderis. 2020. "Comparative Evaluation of the Nutritional, Antinutritional, Functional, and Bioactivity Attributes of Rice Bran Stabilized by Different Heat Treatments." Foods 10, no. 1: 57.

Research article
Published: 12 December 2020 in Journal of Texture Studies
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Peach (Prunus persica) products are destined for fresh consumption or are being consumed after processing in various forms. Despite its huge economic importance, no standardized protocols to define sensorial attributes and mechanical properties of canned peaches exist. Thus, the aim of the current study was dual and included the setting up of a list of sensorial descriptors and the elaboration of a toolkit to evaluate the textural properties of canned peaches using large deformation mechanical testing. A standardized vocabulary (“consensus language”) was initially developed towards the determination and quantification of fifteen sensorial attributes through a descriptive quantitative analysis (QDA) approach. Textural properties were additionally evaluated with a TA‐XT Plus texture analyser by applying three discrete large deformation tests [(a) puncture test with a flat cylindrical probe; (b) texture profile analysis (TPA) with a flat compression plunger; and (3) Kramer shear test (KST) cell with a bladed fixture]; i.e., a total of nine textural properties, namely, “puncture firmness” (individual halves), “Kramer” hardness (applied in a complex mixture of peach slices), “TPA” hardness (central section of halves), fracturability, consistency, cohesiveness, springiness, chewiness and total hardness were assessed. We hereby present novel protocols that encompass the comprehensive determination of sensorial and textural properties. The established protocols, providing complementary information, are readily applicable to the canning industry in setting up qualitative tests to determine product shelf life as well as to assist on going breeding programs for the evaluation of new candidate clingstone cultivars destined for canning purposes.

ACS Style

Marina Christofi; Ioannis Mourtzinos; Athina Lazaridou; Pavlina Drogoudi; Petroula Tsitlakidou; Costas G. Biliaderis; George A. Manganaris. Elaboration of novel and comprehensive protocols toward determination of textural properties and other sensorial attributes of canning peach fruit. Journal of Texture Studies 2020, 52, 228 -239.

AMA Style

Marina Christofi, Ioannis Mourtzinos, Athina Lazaridou, Pavlina Drogoudi, Petroula Tsitlakidou, Costas G. Biliaderis, George A. Manganaris. Elaboration of novel and comprehensive protocols toward determination of textural properties and other sensorial attributes of canning peach fruit. Journal of Texture Studies. 2020; 52 (2):228-239.

Chicago/Turabian Style

Marina Christofi; Ioannis Mourtzinos; Athina Lazaridou; Pavlina Drogoudi; Petroula Tsitlakidou; Costas G. Biliaderis; George A. Manganaris. 2020. "Elaboration of novel and comprehensive protocols toward determination of textural properties and other sensorial attributes of canning peach fruit." Journal of Texture Studies 52, no. 2: 228-239.

Chapter
Published: 02 October 2020 in Pectin: Technological and Physiological Properties
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Edible films and coatings based on biopolymers as structuring components have been attracting an increasing interest among food and material scientists as an environment-friendly solution to food preservation with the aim to reduce the use of conventional synthetic packaging. These bio-packaging alternatives are designed to enhance quality, food safety and handling properties by creating a biodegradable and often edible barrier around food to reduce microbial contamination and growth, control different oxidative processes, modulate exchange of moisture, gases, lipids and volatiles between the food and the environment, improve structural integrity and handling properties of the product as well as convey various additives and nutrients. Pectins extracted from different plant sources, usually from food processing waste by-products, can be used in making edible films and coatings, either alone or in combination with other compatible polymeric components forming composite film/coating matrices. In addition, several active ingredients can be incorporated into the film/coating’s formulation to further enhance mechanical and barrier properties as well as deliver specific functionalities to the food product (i.e., ‘active’ edible films). This chapter reviews the chemistry and properties of pectins as film forming materials as well as some recent applications of pectin-based edible films and coatings in food preservation.

ACS Style

Athina Lazaridou; Costas G. Biliaderis. Edible Films and Coatings with Pectin. Pectin: Technological and Physiological Properties 2020, 99 -123.

AMA Style

Athina Lazaridou, Costas G. Biliaderis. Edible Films and Coatings with Pectin. Pectin: Technological and Physiological Properties. 2020; ():99-123.

Chicago/Turabian Style

Athina Lazaridou; Costas G. Biliaderis. 2020. "Edible Films and Coatings with Pectin." Pectin: Technological and Physiological Properties , no. : 99-123.

Journal article
Published: 12 June 2020 in Foods
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In this study, three pearling fractions, namely bran, dehulled grains and pearled grains, derived from fourteen hulled and one hull-less Greek barley cultivars (Hordeum vulgare L.), were analyzed for the protein, ash, β-glucan, phenolic compounds and tocols contents. High variations appeared in the bioactive contents across the barley cultivars and fractions as well. The protein and ash contents decreased from the outer to the inner layers, whereas β-glucans presented an inverse trend. The highest protein and β-glucan contents were in the hull-less cultivar; however, one hulled cultivar (Sirios) exhibited similar β-glucan content, while another (Constantinos) had even higher protein content. The results also revealed that functional compounds were mainly located in bran fraction. Similar trends were also noted for the antioxidant activity. Ferulic acid was the primary phenolic acid in all fractions, followed by sinapic and p-coumaric acids that were dominant in bound form. However, oligomeric flavonoids, such as prodelphinidin B3, catechin, and procyanidin B2, were more abundant in free form. Overall, this study highlights that different barley cultivars can provide pearling flour fractions of varying composition (nutrients and bioactives), which have the potential to serve as nutritionally valuable ingredients in formulations of cereal-based functional food products.

ACS Style

Maria Irakli; Athina Lazaridou; Ioannis Mylonas; Costas G. Biliaderis. Bioactive Components and Antioxidant Activity Distribution in Pearling Fractions of Different Greek Barley Cultivars. Foods 2020, 9, 1 .

AMA Style

Maria Irakli, Athina Lazaridou, Ioannis Mylonas, Costas G. Biliaderis. Bioactive Components and Antioxidant Activity Distribution in Pearling Fractions of Different Greek Barley Cultivars. Foods. 2020; 9 (6):1.

Chicago/Turabian Style

Maria Irakli; Athina Lazaridou; Ioannis Mylonas; Costas G. Biliaderis. 2020. "Bioactive Components and Antioxidant Activity Distribution in Pearling Fractions of Different Greek Barley Cultivars." Foods 9, no. 6: 1.

Review
Published: 03 June 2020 in Foods
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Fermentation, as a process to increase the security of food supply, represents an integral part of food culture development worldwide. Nowadays, in the evolving functional food era where new sophisticated technological tools are leading to significant transformations in the field of nutritional sciences and science-driven approaches for new product design, fermentation technology is brought to the forefront again since it provides a solid foundation for the development of safe food products with unique nutritional and functional attributes. Therefore, the objective of the present review is to summarize the most recent advances in the field of fermentation processes related to cereal-based products. More specifically, this paper addresses issues that are relevant to nutritional and health aspects, including their interrelation with intestinal (gut) microbiome diversity and function, although clinical trials and/or in vitro studies testing for cereal-based fermented products are still scarce.

ACS Style

Panagiota Tsafrakidou; Alexandra-Maria Michaelidou; Costas G. Biliaderis. Fermented Cereal-based Products: Nutritional Aspects, Possible Impact on Gut Microbiota and Health Implications. Foods 2020, 9, 734 .

AMA Style

Panagiota Tsafrakidou, Alexandra-Maria Michaelidou, Costas G. Biliaderis. Fermented Cereal-based Products: Nutritional Aspects, Possible Impact on Gut Microbiota and Health Implications. Foods. 2020; 9 (6):734.

Chicago/Turabian Style

Panagiota Tsafrakidou; Alexandra-Maria Michaelidou; Costas G. Biliaderis. 2020. "Fermented Cereal-based Products: Nutritional Aspects, Possible Impact on Gut Microbiota and Health Implications." Foods 9, no. 6: 734.

Short communication
Published: 28 March 2019 in Journal of Stored Products Research
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Seeds of eight faba bean accessions, grown under field conditions, were subjected to L*a*b* (L*, lightness; a* redness; b* blueness) scale examination and phenolic and tannin determination after classification as intacts, bruchid- and parasitoid-damaged. Accessions differed in testa color and phenolic and tannin contents. L* and b* were negatively correlated with phenolics and tannins while a* was positively correlated with phenolics. Bruchid- and parasitoid-damaged seeds had increased a* indicating a shift of testa color tο red but phenolics and tannins did not differ between seed classes. Thus, testa discoloration in insect-damaged seeds was not the result of oxidation of phenolics but possibly due to Maillard reaction indicating accelerating aging of seeds.

ACS Style

J.τ. Tsialtas; M. Irakli; Athina Lazaridou. Exit of seed weevil and its parasitoid changed testa color but not phenolic and tannin contents in faba beans. Journal of Stored Products Research 2019, 82, 27 -30.

AMA Style

J.τ. Tsialtas, M. Irakli, Athina Lazaridou. Exit of seed weevil and its parasitoid changed testa color but not phenolic and tannin contents in faba beans. Journal of Stored Products Research. 2019; 82 ():27-30.

Chicago/Turabian Style

J.τ. Tsialtas; M. Irakli; Athina Lazaridou. 2019. "Exit of seed weevil and its parasitoid changed testa color but not phenolic and tannin contents in faba beans." Journal of Stored Products Research 82, no. : 27-30.

Article
Published: 24 November 2018 in Euphytica
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Seed weevils (bruchids) are major insect pests infecting vetch seeds in the field and reducing seed yield and quality. However, the factors contributing to bruchid resistance in vetches have not been studied. Ten vetch accessions [three Vicia sativa subsp. sativa, one V. sativa subsp. macrocarpa, four V. sativa subsp. nigra, one V. hybrida, and one V. pannonica] were tested for two growth seasons under field conditions aiming to study their differences in bruchid resistance. Various traits [ecological (flowering time), morphological (pods per stem, seeds per pod, 1000-seed weight), seed mechanical (seed softness) and chemical traits (protein concentration, total phenols, flavonoids, total tannins, condensed tannins, seed coat color)] were also determined. Small, hard and rich in protein seeds of V. sativa subsp. nigra were the most resistant to bruchid infection (0.17–0.84%) in contrast to the soft- and large-seeded V. hybrida and V. pannonica (5.34–7.50%). Seed size seemed to relate with bruchid resistance and thus, pods containing more but smaller seeds showed lower levels of infection. However, 1000-seed weight, a surrogate of seed size, did not associate with bruchid resistance. Bruchids preferred seeds with high protein contents (2.93–20.70 mg per seed) but not those with high protein concentrations (23.8–31.1%). The levels of parasitism of bruchids (0.0–2.0%) by the braconid wasp Triaspis thoracicus were negatively affected by the concentration of phenolics and tannins in seeds. Seed coat color, assessed using L*a*b* scale, associated with the levels of parasitism. Moreover, seed coat color also related with traits (e.g., seed protein content, number of seeds per pod) connected to bruchid resistance. L*a*b* scale could be exploited as a tool for selection of vetch genotypes resistant to seed weevil.

ACS Style

Ioannis Τ. Tsialtas; Maria Irakli; Athina Lazaridou. Traits related to bruchid resistance and its parasitoid in vetch seeds. Euphytica 2018, 214, 238 .

AMA Style

Ioannis Τ. Tsialtas, Maria Irakli, Athina Lazaridou. Traits related to bruchid resistance and its parasitoid in vetch seeds. Euphytica. 2018; 214 (12):238.

Chicago/Turabian Style

Ioannis Τ. Tsialtas; Maria Irakli; Athina Lazaridou. 2018. "Traits related to bruchid resistance and its parasitoid in vetch seeds." Euphytica 214, no. 12: 238.

Journal article
Published: 27 August 2018 in Food Hydrocolloids
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Barley rusks are traditional baked products of the Cretan-Mediterranean diet, a naturally β-glucan-containing food item. The impact of flour particle size and autoclaving on dough thermomechanical properties and rusk quality features was evaluated. Rusks were made using a coarse and a fine barley flour stream without or with prior autoclaving at two different moisture levels. Calorimetry showed that autoclaving and decreased particle size of the flour reduce the gelatinization enthalpy values. Small and large deformation mechanical tests revealed that flour autoclaving increased the resistance to deformation and flow, elasticity and hardness of the barley doughs; these trends were more pronounced for coarse flours. The reduction of particle size in thermally untreated flours decreased rusk hardness and increased loaf volume and resulted in finer crumb structure; however, autoclaving of fine flour nullified these quality attribute trends. Nevertheless, these changes are not detrimental for consumer acceptability of this bakery product which traditionally is manufactured with low loaf volume, compact macrostructure and hard texture. Moreover, the hydrothermal pretreatment of barley flour can be an appropriate processing step of making naturally containing β-glucan rusks with polysaccharide molecular characteristics that are more effective in promoting the health benefits of these fibers (high molecular weight).

ACS Style

Athina Lazaridou; Anna Marinopoulou; Costas Biliaderis. Impact of flour particle size and hydrothermal treatment on dough rheology and quality of barley rusks. Food Hydrocolloids 2018, 87, 561 -569.

AMA Style

Athina Lazaridou, Anna Marinopoulou, Costas Biliaderis. Impact of flour particle size and hydrothermal treatment on dough rheology and quality of barley rusks. Food Hydrocolloids. 2018; 87 ():561-569.

Chicago/Turabian Style

Athina Lazaridou; Anna Marinopoulou; Costas Biliaderis. 2018. "Impact of flour particle size and hydrothermal treatment on dough rheology and quality of barley rusks." Food Hydrocolloids 87, no. : 561-569.

Liquid chromatography
Published: 06 August 2018 in Analytical Letters
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A new hydrophilic interaction liquid chromatography method coupled with diode-array detector was developed for the determination of 17 underivatized amino acids including L-canavanine in bitter vetch [Vicia ervilia (L.) Willd.] seeds. Amino acids were extracted as free as well as total extracts after acid hydrolysis, followed by chromatographic separation on a Zorbax Rx-SIL column with a mobile phase of acetonitrile/potassium phosphate buffer (12.5 mM; pH 3.0) using gradient elution and detection at 190 nm. The method is characterized by a wide linear range (0.01–200 µg/mL, r > 0.9987), sufficient accuracy (relative error 86.3–109.1%), and suitable precision for the results (relative standard deviation <4.9% in the case of intra-day and <9.8% in the case of inter-day precision). The limits of detection and quantification for free amino acids ranged from 0.01 to 0.24 mg/g and 0.03 to 0.72 mg/g, respectively, whereas the total amino acids ranged from 0.02 to 0.47 mg/g and 0.07 to 1.43 mg/g, respectively. The mean recoveries of free and total amino acids in spiked samples exceeded 70.3% for most amino acids. The mean total content of free and total amino acids in bitter vetch seeds was 1.71 and 14.88 g/100 g seed, whereas the corresponding values for canavanine were 0.07 and 0.19 g/100 g seed, respectively.

ACS Style

Maria Irakli; Ioannis T. Tsialtas; Athina Lazaridou. Determination of Free and Total Underivatized Amino Acids Including L-Canavanine in Bitter Vetch Seeds Using Hydrophilic Interaction Liquid Chromatography. Analytical Letters 2018, 51, 2602 -2613.

AMA Style

Maria Irakli, Ioannis T. Tsialtas, Athina Lazaridou. Determination of Free and Total Underivatized Amino Acids Including L-Canavanine in Bitter Vetch Seeds Using Hydrophilic Interaction Liquid Chromatography. Analytical Letters. 2018; 51 (16):2602-2613.

Chicago/Turabian Style

Maria Irakli; Ioannis T. Tsialtas; Athina Lazaridou. 2018. "Determination of Free and Total Underivatized Amino Acids Including L-Canavanine in Bitter Vetch Seeds Using Hydrophilic Interaction Liquid Chromatography." Analytical Letters 51, no. 16: 2602-2613.

Research article
Published: 02 August 2018 in ELECTROPHORESIS
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The valorization of onion (Allium cepa) solid wastes, a 450,000 tonnes/year waste in Europe, by a green extraction method is presented. Polyphenols of onion solid wastes were extracted using eco‐friendly solvents, such as water and glycerol. The 2‐hydroxypropyl‐β‐cyclodextrin was also used as a co‐solvent for the augmentation of the extraction yield. The process has been optimized by implementing a central composite face centered design of experiments, with two replicates in the central point, taking into consideration the following independent variables: glycerol concentration, cyclodextrin concentration and temperature. The assessment of the extraction model was based on two responses: the total pigment yield and the antiradical capacity. LC‐MS analysis was also employed in order to identify polyphenols and colourants of the obtained extracts. The main polyphenols found were quercetin and quercetin derivatives and the main colourant was cyanidin 3‐O‐glucoside. The extract was also tested as a food colourant in a yoghurt matrix. The onion leaf extract was found to be a stable natural colourant and could be utilized as an alternative ingredient to synthetic coloring agents. This article is protected by copyright. All rights reserved

ACS Style

Ioannis Mourtzinos; Prodromos Prodromidis; Spyros Grigorakis; Dimitris P. Makris; Costas Biliaderis; Thomas Moschakis. Natural food colorants derived from onion wastes: Application in a yoghurt product. ELECTROPHORESIS 2018, 39, 1975 -1983.

AMA Style

Ioannis Mourtzinos, Prodromos Prodromidis, Spyros Grigorakis, Dimitris P. Makris, Costas Biliaderis, Thomas Moschakis. Natural food colorants derived from onion wastes: Application in a yoghurt product. ELECTROPHORESIS. 2018; 39 (15):1975-1983.

Chicago/Turabian Style

Ioannis Mourtzinos; Prodromos Prodromidis; Spyros Grigorakis; Dimitris P. Makris; Costas Biliaderis; Thomas Moschakis. 2018. "Natural food colorants derived from onion wastes: Application in a yoghurt product." ELECTROPHORESIS 39, no. 15: 1975-1983.

Journal article
Published: 01 August 2018 in Food Hydrocolloids
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The effect of isolation technique and sodium chloride level (0, 50, 300 mM, at pH 7.0) on gelation of hemp protein isolates was investigated. The aqueous dispersions (30% w/w) prepared from micelle (salt extracted) protein isolate (HMI) behaved more as concentrated liquid-like dispersions, while the dispersions prepared from the alkali extracted/isoelectric precipitated protein isolate (HPI) had a paste-like consistency. Although changes in NaCl concentration did not have a pronounced impact on the rheological properties and microstructure of HPI dispersions, an increase in NaCl concentration led to HMI protein isolate aggregation. On heating, both HMI and HPI formed gels as indicated by dynamic oscillatory rheological measurements. Confocal micrographs have shown that the HPI gels had a granular, particulate structure, while the HMI gels had cellular-like structure formed from thin strands. In the case of HMI gels, 300 mM NaCI concentration caused intensive protein-protein interactions, which resulted in the formation of an aggregate structure with larger pore sizes in comparison to HMI gels prepared from low salt (50 mM NaCl) or without salt aqueous dispersions. On the contrary, NaCl addition slightly affected the HPI gels microstructure in terms of preservation of protein globular structure.

ACS Style

Tamara Dapčević-Hadnađev; Miroslav Hadnađev; Athina Lazaridou; Thomas Moschakis; Costas Biliaderis. Hempseed meal protein isolates prepared by different isolation techniques. Part II. gelation properties at different ionic strengths. Food Hydrocolloids 2018, 81, 481 -489.

AMA Style

Tamara Dapčević-Hadnađev, Miroslav Hadnađev, Athina Lazaridou, Thomas Moschakis, Costas Biliaderis. Hempseed meal protein isolates prepared by different isolation techniques. Part II. gelation properties at different ionic strengths. Food Hydrocolloids. 2018; 81 ():481-489.

Chicago/Turabian Style

Tamara Dapčević-Hadnađev; Miroslav Hadnađev; Athina Lazaridou; Thomas Moschakis; Costas Biliaderis. 2018. "Hempseed meal protein isolates prepared by different isolation techniques. Part II. gelation properties at different ionic strengths." Food Hydrocolloids 81, no. : 481-489.

Journal article
Published: 02 July 2018 in Crop Science
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Cooking quality (CQ) is the main quality criterion in lentil (Lens culinaris Medik.) and is affected by several factors. Phosphorus fertilization is a common agricultural practice in alkaline P-poor soils, but studies examining its impact on CQ of lentils are lacking. Four lentil cultivars (three green and one red-seeded) were tested over two growing seasons, under rainfed Mediterranean conditions, with P as the only nutrient input. The CQ of seeds was estimated using a texture analyzer, and the puncture energy (PE, inversely related to CQ) was calculated. A suite of seed traits (percentage of seed coat weight, 1000-seed weight, seed softness and protein concentration of hulled and dehulled seeds, and seed coat anatomy) were measured. Moreover, P, K, Na, Ca, and Mg (their sums and ratios) in seeds (hulled and dehulled) were measured to assess their role in CQ. Phosphorus had no significant effect on CQ, but its impact was evident on the chemical composition of the seed coat. Seed coat anatomy was affected only by cultivars. Significant correlations between PE and seed traits for the growth season × cultivar interaction were obtained only for the green-seeded lentils. In contrast with previous findings, P concentration in hulled seeds was negatively associated with CQ in green lentils; the opposite was evident for Ca. On the other hand, the protein concentration of dehulled seeds was negatively correlated with PE (positively with CQ), indicating that it was the cotyledonary factor influencing CQ by contributing to water absorption. Copyright © 2018. . Copyright © by the Crop Science Society of America, Inc.

ACS Style

Georgia S. Theologidou; Athina Lazaridou; Lana Zorić; Ioannis T. Tsialtas. Cooking Quality of Lentils Produced under Mediterranean Conditions. Crop Science 2018, 58, 2121 -2130.

AMA Style

Georgia S. Theologidou, Athina Lazaridou, Lana Zorić, Ioannis T. Tsialtas. Cooking Quality of Lentils Produced under Mediterranean Conditions. Crop Science. 2018; 58 (5):2121-2130.

Chicago/Turabian Style

Georgia S. Theologidou; Athina Lazaridou; Lana Zorić; Ioannis T. Tsialtas. 2018. "Cooking Quality of Lentils Produced under Mediterranean Conditions." Crop Science 58, no. 5: 2121-2130.

Journal article
Published: 01 July 2018 in Food Hydrocolloids
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The aim of this study was to evaluate the physicochemical properties of white wheat flour pulverized by jet mill and the rheological behavior of the resultant doughs. A commercial coarse (control) wheat flour with d50 < 75 μm (CON) was micronized by jet-mill under two different feed rates, resulting in fine and ultrafine flour preparations with d50 < 21 μm (JM1) and d50 < 12 μm (JM2), respectively; d50 value was reduced with decreasing feed rate. The levels of damaged starch (5.3–11.5% as is) and water soluble arabinoxylans (0.4–0.5% d.b.) increased (p < 0.05) with reduction of flour particle size, while no changes in apparent peak molecular weight, determined by HPSEC–RI, and primary structure of the AXs (e.g. degree of branching) estimated by 1H NMR, were noted upon flour jet-milling. Starch gelatinization properties and dough rheological behavior of CON, JM1, JM2 flours and a mixture (CON:JM1 1:1), covering a particle size range applicable to actual breadmaking processes, were studied. Calorimetry of aqueous flour dispersions (flour:water 30:70 w/w) showed a decrease in starch gelatinization enthalpy of the flours containing jet mill fractions compared to control flour. For the jet mill flours, the creep-recovery test of doughs (flour:water 56:44) revealed an increase (p < 0.05) in resistance to deformation, elasticity and zero shear rate viscosity. Additionally, Texture Profile Analysis (TPA) and compression - stress relaxation testing after lubricated squeezing flow (LSF) revealed that with decreasing flour particle size, the doughs become harder with higher consistency, more sticky and gummy and exhibit longer half relaxation time, lower relaxation rate and higher elongational viscosity.

ACS Style

Athina Lazaridou; Dimitrios G. Vouris; Panagiotis Zoumpoulakis; Costas G. Biliaderis. Physicochemical properties of jet milled wheat flours and doughs. Food Hydrocolloids 2018, 80, 111 -121.

AMA Style

Athina Lazaridou, Dimitrios G. Vouris, Panagiotis Zoumpoulakis, Costas G. Biliaderis. Physicochemical properties of jet milled wheat flours and doughs. Food Hydrocolloids. 2018; 80 ():111-121.

Chicago/Turabian Style

Athina Lazaridou; Dimitrios G. Vouris; Panagiotis Zoumpoulakis; Costas G. Biliaderis. 2018. "Physicochemical properties of jet milled wheat flours and doughs." Food Hydrocolloids 80, no. : 111-121.