@article{Sinanoglou2014b,

title = {Monitoring the Quality of γ-irradiated Macadamia Nuts Based on Lipid Profile Analysis and Chemometrics. Traceability Models of Irradiated Samples},

author = {V.J. Sinanoglou and K. Kokkotou and C. Fotakis and I. Strati and C. Proestos and P. Zoumpoulakis},

doi = {10.1016/j.foodres.2014.01.015},

year  = {2014},

date = {2014-10-11},

journal = {Food Research International},

volume = {60},

pages = {38-47},

abstract = {Macadamia (Macadamia integrifolia) is an edible nut species with commercial importance in cosmetic and pharmaceutical industries due to its high concentration in monounsaturated fatty acids and its low cholesterol levels. γ-Irradiation is a food processing procedure that allows the extension of shelf life and is broadly applied to dry nuts. Therefore there is an increasing research interest towards the development of new methods and markers for the detection of irradiated food items. In the present article, 60Co-irradiation was applied to macadamia nuts in increasing doses up to 10 kGy using different packaging and storage conditions in order to monitor changes in their lipid profile. Compositional data showed predominance of triglycerides followed by phytosterols in a much smaller proportion in nuts' lipids. The production of hydrolytic compounds as a result of gamma irradiation was statistically significant but didn't affect the macadamias' fat quality. Classification was achieved in relation to irradiation dose, package and storage conditions, using Chemometrics. More specifically, PCA and OPLS-DA analyses on the GC–FID, TLC–FID and color results managed to differentiate samples according to irradiation doses.



NMR based FoodOmic application is employed for the first time, in order to explore any trends in sample classification according to the irradiation dose and the storage or the packaging effect. Minor lipid components (such as β-sitosterol, C18:2 n − 6, C18:3 and sn1,2 and sn1,3 DGs) have shown high discriminant power over the samples. Results correlated storage and packaging effects with macadamia freshness.},

note = {(I F: 3.005), 2 ετεροαναφορές},

keywords = {Chemometrics, Foodomics, Lipid profile, Macadamia nuts, Packaging, Storage, Traceability, γ-Irradiation},

pubstate = {published},

tppubtype = {article}

}

@article{Dermesonlouoglou2007d,

title = {Osmodehydrofreezing of Tomato: From Production to Consumption},

author = {E. Dermesonlouoglou and S. Boulekou and M. Giannakourou and P.S. Taoukis},

doi = {10.17660/ActaHortic.2007.758.17},

year  = {2007},

date = {2007-10-20},

journal = {Acta Hort},

volume = {758},

abstract = {Frozen quality of sensitive fruits and vegetables can significantly be improved by osmotic dehydration (OD) as a pre-freezing treatment due to the reduction of freezable water and/or to possible functional properties of impregnated solutes. The objective of this work was the design of a «scale-up» OD process for the pre-treatment of frozen tomato with high-DE maltodextrin syrup followed by a quality degradation study. According to results, OD caused substantial water loss and solid enrichment in tomato tissue. Based on the following comparative quality study of frozen tomatoes, the protective effect of the OD on L-ascorbic acid, lycopene and color was demonstrated. The obtained sugar enrichment and partial water removal improved the sensory characteristics of treated tomatoes when compared to untreated ones. The untreated tomatoes suffered from a detrimental texture and taste deterioration during storage. The osmotic solute addition caused freezing point depression and glass transition temperature point increase. },

note = {ISHS:159-164},

keywords = {frozen, Lycopersicon esculentum, osmotic dehydration, pilot-plant, quality characteristics, Storage},

pubstate = {published},

tppubtype = {article}

}