@article{Sinanoglou2015b,

title = {GC-FID and NMR spectroscopic studies on gamma irradiated walnut lipids},

author = {V.J. Sinanoglou and I.F. Strati and K. Kokkotou and D. Lantzouraki and C. Makris and P. Zoumpoulakis},

doi = {10.1155/2015/532762},

year  = {2015},

date = {2015-10-12},

urldate = {2015-10-12},

journal = {Journal of Spectroscopy},

volume = {2015},

number = {Article ID 532762},

pages = {10 pages},

abstract = {Walnuts have an excellent fatty acid profile, beneficial for coronary heart diseases. A diet rich in walnuts has shown to decrease the total and LDL cholesterol levels as well as lipoprotein levels. In this study, the effects of different doses of γ-irradiation and different packaging conditions on proximate composition and fatty acid profile of walnuts (Juglans regia L.) were investigated merging data from different spectroscopic techniques. Walnuts moisture, ash, fat, and protein content as well as fatty acid profile were evaluated immediately after irradiation. GC-FID results showed that SFA increased and MUFA and PUFA decreased with the increase of irradiation dose. Moreover, MUFA/SFA and PUFA/SFA ratios decreased P < 0.05 compared to control samples. Furthermore, NMR spectroscopy was implemented to examine possible discrimination patterns based on irradiation dose and packaging. This approach revealed the role of PUFA decrease with the parallel increase of irradiation dose while indicating the protective role of vacuum and MAP compared to air packaging. In conclusion, at irradiation doses of up to 5 kGy, the walnuts retained the nutritional benefits of its fatty acids, in particular MUFA and PUFA. Concerning the different types of packaging, greater stability in the nuts was observed using MAP packaging.},

note = {(I F: 0.831)},

keywords = {g-irradiation, lipids, NMR spectroscopic},

pubstate = {published},

tppubtype = {article}

}

@article{Sinanoglou2009,

title = {Effects of γ-irradiation on microbiological status, fatty acid composition and color of vacuum packaged cold stored fresh pork meat},

author = {V.J Sinanoglou and S. Konteles and A. Batrinou and F. Mantis and K. Sflomos},

doi = {10.4315/0362-028x-72.3.556 },

year  = {2009},

date = {2009-10-02},

journal = {Journal of Food Protection},

volume = {72},

issue = {3},

pages = {556–563},

abstract = {Pork meat samples were inoculated with high or low levels (10(6) or 10(3) CFU/g) of Salmonella Enteritidis, vacuum packaged, exposed to gamma radiation (1.0, 2.5, and 4.7 kGy), and stored for 1 month at 4 +/- 1 degrees C. In highly contaminated samples, the target strain was completely eliminated only by the 4.7 kGy radiation dose, whereas in samples at the lower contamination level, 2.5 kGy was sufficient to eliminate Salmonella Enteritidis. The highest of the applied radiation doses reduced the aerobic microflora and extended the sample's refrigeration shelf life by at least 2 weeks. The fatty acid profile of pork meat was not significantly affected by any of the applied radiation doses. Irradiation increased the proportion of saturated fatty acids (SFA) and decreased the content of the polyunsaturated fatty acids (P < 0.05). Irradiation also affected negatively the proportions of the nutritional indexes omega-6/omega-3, SFA/monounsaturated fatty acids, and SFA/polyunsaturated fatty acids. The proportion of the trans fatty acids C18:1omega-9 t9 and C18:2 t9,t12 in the total fatty acids was nearly doubled (90 and 86%, respectively) in the samples that had been exposed to 4.7 kGy. None of the applied radiation doses changed the lightness (L* value) of the meat, but redness (a*) and yellowness (b*) increased, particularly for the samples treated with 4.7 kGy. },

note = {(IF: 2.154), 6ετεροαναφορές},

keywords = {fatty acids, g-irradiation, pork meat},

pubstate = {published},

tppubtype = {article}

}

@article{Konteles2009,

title = {Effects of g- irradiation on Listeria monocytogenes population, colour, texture and sensory properties of Feta cheese during cold storage},

author = {S. Konteles and V.J Sinanoglou and A. Batrinou and K. Sflomos},

doi = {10.1016/j.fm.2008.10.006 },

year  = {2009},

date = {2009-10-01},

journal = {Food Microbiology},

volume = {26},

pages = {157- 165},

abstract = {Feta, a white brine cheese, was produced and contaminated with Listeria monocytogenes. Contamination occurred either at the beginning (pre-process contamination) or at the end of Feta manufacturing (post-process contamination). In the first case the milk was contaminated with 10(3) cfu/ml, and 2 months later, in the final product, the L. monocytogenes population was approximately 10(5) cfu/g. In the second case, the brine (NaCl, 7% w/v), in which the Feta was packaged, was contaminated with 10(3) cfu/ml. Contaminated Feta samples were vacuum-packaged and exposed to irradiation doses of 1.0, 2.5 and 4.7 kGy and stored at 4 degrees C for a month. In the pre-process contaminated samples none of the irradiation doses eliminated L. monocytogenes; however the highest dose reduced the viable population to a level which is in compliance with EC regulations. In the post-process contamination, the 2.5 kGy and 4.7 kGy doses reduced L. monocytogenes counts below the detection limit. Irradiation had no effect on the texture of Feta. Irradiation at 4.7 kGy increased Feta's redness and decreased its yellowness and lightness. Sensorial analyses showed that at the 4.7 kGy dose, the aroma profile of Feta was temporarily affected, since it was restored after 30 days of cold storage. },

note = {(I F: 2.039), 26ετεροαναφορές},

keywords = {feta, g-irradiation, listeria, monocytogenes},

pubstate = {published},

tppubtype = {article}

}