Now showing items 1-19 of 19

  • Cow and goat milk: how safe is now considered the human consumption.

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Zachari, Aikaterini Ermioni
    Thesis advisor: Lapidakis, Nikolaos
    Publication Date: 2019-07-23
    This thesis aims to analyze and study through scientific studies of milk and its products and whether it is safe to consume for human beings. In particular, the work is divided into four (4) chapters. ...
  • Analysis of Principles of the System (HACCP) ISO 22000 in Hospital Catering Unit. of Hospital of Athens G.Gennimatas

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Androulidaki, Paraskevi
    Thesis advisor: Lapidakis, Nikolaos
    Publication Date: 2016-04-12
    The object of this study is the theoretical approach of adopting the international standard HACCP (Hazard Analysis and Critical Control Points), but also the practical application in a hospital unit. The study of the ...
  • Aflatoxin m1 and her presence in the milk and dairy products- new data.

    Η.Μ.U, School of Health Sciences (SHS), Nutrition and Dietetics Sciences Dept.
    Authors: Lyronis, Lazaros; Tsilikis, Evangelos
    Thesis advisor: Lapidakis, Nikolaos
    Publication Date: 2021-03-29
    Milk and dairy products contaminated with aflatoxin M1 are a major worldwide problem, especially in developing countries. Aflatoxin M1 in milk and dairy products could pose a risk to humans as well as to animal health. In ...
  • Organic products: It deserves we include them in our diet.

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Karagouni, Maria; Charalambous, Maria
    Thesis advisor: Lapidakis, Nikolaos
    Publication Date: 22-03-2013
    The aim of this project is to determine if it is worth while introducing organic products for the dietry needs of humans. The organic farming should aim to maintain the quality of the natural environment and to improve the ...
  • Milk: chemical composition, microbiology, biologic value and the role in hyman's diet.

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Kouskoura, Paraskevi
    Thesis advisor: Lapidakis, Nikolaos
    Publication Date: 28-02-2008
    According to F.A.O. ( Food and Agriculture Organization) and World Health Organization of the United Nations, the term "milk" concerns exclusively normal breast excretion taken from one or more milkings without any additives ...
  • Nutrional differences between organic and conventional wine.

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Rappou, Athina
    Thesis advisor: Lapidakis, Nikolaos
    Publication Date: 2019-07-25
    The subject matter of this current project is the confinement and the evaluation of the Far – reaching Nutrional differences between conventional and biological wine. If they exist, the sudden increase of the appearance ...
  • Nutritional value of honey and special benefits of its consumption in the defense of health.

    Η.Μ.U, School of Health Sciences (SHS), Nutrition and Dietetics Sciences Dept.
    Authors: Dama, Theodora
    Thesis advisor: Lapidakis, Nikolaos
    Publication Date: 2021-01-21
    Honey is characterized as a sweet and viscous syrup produced by bees and has been widely used for its therapeutic effects. Honey is the only natural product that comes from insects and has nutritional, cosmetic, therapeutic ...
  • Alimentary value of new functional foods in the greek market.

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Papaioannou, Panagiota; Pozoukidou, Kalliope
    Thesis advisor: Lapidakis, Nikolaos
    Publication Date: 17-10-2008
    Functional foods: This is about foods that are designed in order to provide concrete benefit to health, beyond the nutritious ingredients they contain anyhow. Since an approach based on scientific data is required, ...
  • Mass catering industry as a source of food borne illnesses.

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Dimitriou, Evanthia; Zafeiraki, Georgia
    Thesis advisor: Lapidakis, Nikolaos
    Publication Date: 2019-03-29
    Food poisoning and food borne illnesses are serious health problems of the developing as well as the western developed world, since they are caused by numerous harmful factors, namely microorganisms, their produced toxins, ...
  • The importance and role of dietary labels and understanding from the consumers in large area of Siteia.

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Spyropoulou, Maria; Tsaliki, Chrysi Klea; Chandrinou, Theodora
    Thesis advisor: Lapidakis, Nikolaos
    Publication Date: 04-08-2014
    The purpose of this study is to broaden the question how interested consumers and particularly the citizens of the wider region of Sitia on the nutritional labels and if they read them correctly and do not misunderstand ...
  • The importance of edible mushrooms in up to date nutritional values and the contribution of their biochemical characteristics in modern pharmacology.

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Malliaris, Vasileios
    Thesis advisor: Lapidakis, Nikolaos
    Publication Date: 28-02-2008
    When the first drips of rain touch the dry land in the beginning of autumn and the forest comes to life again, the appropriate conditions are created for the appearance of the first mushrooms. Mushrooms as all the plants ...
  • The use of probiotics in food and how the food processing, with the method of microencapsulation affect their activity.

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Apostolidou, Kassandra; Kanelli, Aikaterini
    Thesis advisor: Lapidakis, Nikolaos
    Publication Date: 11-09-2015
    Probiotics are described by the World Health Organization (WHO) as “live organism, which when administered in adequate amounts confer health benefits to the host” (FAO/WHO). In this sense, probiotics have shown in some ...
  • Critical control points in proccessing food (pre-cooked burger).

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Koutsomytopoulos, Xarilaos
    Thesis advisor: Lapidakis, Nikolaos
    Publication Date: 29-07-2008
    The pre-cooked burger is a product of wide consumption that hides however a lot of dangers at his production and his distribution. Pathogenic bacteria, [toxikogeneis] mushrooms, exterior substances and residues of these, ...
  • Functional foods, novel foods, nutraceuticals & genetically modified foods.

    Η.Μ.U, School of Health Sciences (SHS), Nutrition and Dietetics Sciences Dept.
    Authors: Diamantopoulou, Evangelia; Moraitaki, Despoina
    Thesis advisor: Lapidakis, Nikolaos
    Publication Date: 2022-04-01
    The present dissertation consists of four different parts: Functional foods, Novel foods, Nutraceuticals and Genetically Modified foods. Functional foods are mainly separated as conventional, foods for specific dietary ...
  • Legislation on the provision of information on food labels according to the new European Union Regulation No 1169/2011.

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Nezi, Pagona
    Thesis advisor: Lapidakis, Nikolaos
    Publication Date: 24-02-2015
    The present thesis aims to thoroughly analyse the new Regulation of the European Union No 1169 / 2011 which focuses on the supply of information concerning food products , via the vaious food labels , to the consumers . ...
  • The effects of truffles in human health.

    Η.Μ.U, School of Health Sciences (SHS), Nutrition and Dietetics Sciences Dept.
    Authors: Arvaniti, Maria Thiresia
    Thesis advisor: Lapidakis, Nikolaos
    Publication Date: 2020-06-11
    Truffles are a mushroom-like species, which are grown under the ground with high commercial value and a unique place in gastronomy, due to their rife flavor and their pleasant taste. At the same time, the truffles exhibit ...
  • Factors that Affect the Olive Oil Quality: Olive harvesting methods.

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Kouroumplis, Panagiotis; Lappas, Eleftherios
    Thesis advisor: Lapidakis, Nikolaos
    Publication Date: 2019-07-17
    This paper consists of four (4) chapters. The first chapter deals with general information on olive oil. The second chapter analyzes the chemical composition of olive oil. The third chapter presents the quality of olive ...
  • Hurdle technology: a novel approach for enhanced food quality and safety.

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Ioannidou, Sofia
    Thesis advisor: Lapidakis, Nikolaos
    Publication Date: 2018-07-16
    Increasing hazards and insufficient knowledge regarding foodborne threats make food safety an important issue. Foodborne threats can disrupt markets and can lead to substantial economic losses for everyone from farm input ...
  • Carob and carob products: ways of processing, nutrition and pharmaceutical applications.

    Η.Μ.U, School of Health Sciences (SHS), Nutrition and Dietetics Sciences Dept.
    Authors: Kourmouli, Styliani; Chalepaki, Artemis
    Thesis advisor: Lapidakis, Nikolaos
    Publication Date: 2021-03-29
    Carob is a plant that grows in the Mediterranean region, widely known within the last few decades for its multiple beneficial properties, as well as its uses in food, pharmaceutical and cosmetics industry. Rich in fibers, ...