Petros Taoukis

Professor

National Technical University of Athens

Greece

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Articles (20)

Cheese and Yogurt By-Products as Valuable Ingredients for the Production of Prebiotic Oligosaccharides

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Year:

2024

Osmodehydrofreezing of Tomatoes: Optimization of Osmotic Dehydration and Shelf Life Modeling

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Year:

2024

Enrichment of Bakery Products with Antioxidant and Dietary Fiber Ingredients Obtained from Spent Coffee Ground

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Year:

2024

The Application of Osmodehydrated Tomato and Spinach in Ready-to-Eat Mixed Salad Products: Design, Development, and Shelf Life Study

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Year:

2024

Comparative Study of Microwave, Pulsed Electric Fields, and High Pressure Processing on the Extraction of Antioxidants from Olive Pomace

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Year:

2024

Effect of Pulsed Electric Fields on the Shelf Stability and Sensory Acceptability of Osmotically Dehydrated Spinach: A Mathematical Modeling Approach

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Year:

2024

Recovery of Omega-3-Rich Lipids: Toward the Sustainable Valorization of Sea-Bass Industry Side Streams

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Year:

2024

Shelf-Life Enhancement Applying Pulsed Electric Field and High-Pressure Treatments Prior to Osmotic Dehydration of Fresh-Cut Potatoes

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Year:

2024

Shelf Life Extension of Chicken Cuts Packed under Modified Atmospheres and Edible Antimicrobial Coatings

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Year:

2023

High Pressure Processing under Mild Conditions for Bacterial Mitigation and Shelf Life Extension of European Sea Bass Fillets

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Year:

2023

Quality Determination of a High-Pressure Processed Avocado Puree-Based Smoothie Beverage

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Year:

2023

Production of Prebiotic Galacto-Oligosaccharides from Acid Whey Catalyzed by a Novel β-Galactosidase from Thermothielavioides terrestris and Commercial Lactases: A Comparative Study

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Year:

2023

Modelling and Evaluation of the Effect of Pulsed Electric Fields and High Pressure Processing Conditions on the Quality Parameters of Osmotically Dehydrated Tomatoes

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Year:

2023

Seasonal Pattern of the Effect of Slurry Ice during Catching and Transportation on Quality and Shelf Life of Gilthead Sea Bream

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Year:

2022

Active and Intelligent Packaging for Enhancing Modified Atmospheres and Monitoring Quality and Shelf Life of Packed Gilthead Seabream Fillets at Isothermal and Variable Temperature Conditions

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Year:

2022

Surface Decontamination and Shelf-Life Extension of Gilthead Sea Bream by Alternative Washing Treatments

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Year:

2022

Application of plasma‐activated water as an antimicrobial washing agent of fresh leafy produce

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Year:

2021

Effect of Alternative Preservation Steps and Storage on Vitamin C Stability in Fruit and Vegetable Products: Critical Review and Kinetic Modelling Approaches

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Year:

2021

Changes during Food Freezing and Frozen Storage

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Year:

2021

Application of pulsed electric fields to improve product yield and waste valorization in industrial tomato processing

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Year:

2020

Collaborators (5)

Petros S. Taoukis

GREECE

Maria C. Giannakourou

National Technical University of Athens

GREECE

Theofania Tsironi

Assistant Professor

Agricultural University of Athens

GREECE

Evangelos Topakas

Associate Visiting Professor

Lulea University of Technology

SWEDEN

KATERINA MOUTOU

Professor

University of Thessaly

GREECE

Petros Taoukis

Research Interests

Explore related searches

Contact this professor

Articles (20)

Cheese and Yogurt By-Products as Valuable Ingredients for the Production of Prebiotic Oligosaccharides

Osmodehydrofreezing of Tomatoes: Optimization of Osmotic Dehydration and Shelf Life Modeling

Enrichment of Bakery Products with Antioxidant and Dietary Fiber Ingredients Obtained from Spent Coffee Ground

The Application of Osmodehydrated Tomato and Spinach in Ready-to-Eat Mixed Salad Products: Design, Development, and Shelf Life Study

Comparative Study of Microwave, Pulsed Electric Fields, and High Pressure Processing on the Extraction of Antioxidants from Olive Pomace

Effect of Pulsed Electric Fields on the Shelf Stability and Sensory Acceptability of Osmotically Dehydrated Spinach: A Mathematical Modeling Approach

Recovery of Omega-3-Rich Lipids: Toward the Sustainable Valorization of Sea-Bass Industry Side Streams

Shelf-Life Enhancement Applying Pulsed Electric Field and High-Pressure Treatments Prior to Osmotic Dehydration of Fresh-Cut Potatoes

Shelf Life Extension of Chicken Cuts Packed under Modified Atmospheres and Edible Antimicrobial Coatings

High Pressure Processing under Mild Conditions for Bacterial Mitigation and Shelf Life Extension of European Sea Bass Fillets

Quality Determination of a High-Pressure Processed Avocado Puree-Based Smoothie Beverage

Production of Prebiotic Galacto-Oligosaccharides from Acid Whey Catalyzed by a Novel β-Galactosidase from Thermothielavioides terrestris and Commercial Lactases: A Comparative Study

Modelling and Evaluation of the Effect of Pulsed Electric Fields and High Pressure Processing Conditions on the Quality Parameters of Osmotically Dehydrated Tomatoes

Seasonal Pattern of the Effect of Slurry Ice during Catching and Transportation on Quality and Shelf Life of Gilthead Sea Bream

Active and Intelligent Packaging for Enhancing Modified Atmospheres and Monitoring Quality and Shelf Life of Packed Gilthead Seabream Fillets at Isothermal and Variable Temperature Conditions

Surface Decontamination and Shelf-Life Extension of Gilthead Sea Bream by Alternative Washing Treatments

Application of plasma‐activated water as an antimicrobial washing agent of fresh leafy produce

Effect of Alternative Preservation Steps and Storage on Vitamin C Stability in Fruit and Vegetable Products: Critical Review and Kinetic Modelling Approaches

Changes during Food Freezing and Frozen Storage

Application of pulsed electric fields to improve product yield and waste valorization in industrial tomato processing

Collaborators (5)

Petros S. Taoukis

Maria C. Giannakourou

Theofania Tsironi

Evangelos Topakas

KATERINA MOUTOU

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