Browsing by Advisor "Psaroudaki, Antonia"

Now showing items 21-25 of 25

  • Omega-3 fatty acids in primary production products which are part of the mediterranean diet pyramid. Study of the consumption of wild greens and vegetables in the province of Ierapetra.

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Tsagkaraki, Maria
    Thesis advisor: Psaroudaki, Antonia
    Publication Date: 20-10-2010
    This paper examines the consumption of wild edible plants in the region of Ierapetra and is comprised of two parts. The first part deals with the theoretical part of the paper. There is a literary review relevant to the ...

  • Omega-3 fatty acids in traditional and modern nutrition.

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Ktistaki, Maria; Founta, Spyridoula
    Thesis advisor: Psaroudaki, Antonia
    Publication Date: 28-02-2008
    Interest in omega-3 fatty acids and their importance in health and disease began some years ago and at this moment there is little doubt that omega-3 fatty acids are important in human nutrition. In the past two decades, ...

  • ’Human intestinal microbiome and its effect on food allergies and intolerances.

    Η.Μ.U, School of Health Sciences (SHS), Nutrition and Dietetics Sciences Dept.
    Authors: Tsepele, Evangelia
    Thesis advisor: Psaroudaki, Antonia
    Publication Date: 2021-09-10
    The gut microbiome is a complex, dynamic microbial ecosystem, with a crucial role for the health of the individual host. Nutrition directly affects the composition of the intestinal microbiome, and modifying it to more ...

  • Types of traditional greek cheese and their market place.

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Rova, Paraskevi
    Thesis advisor: Psaroudaki, Antonia
    Publication Date: 13-03-2013
    Greece is a country that has an abundance of traditional cheeses, most of which are registered as Protected Designation of Origin (PDO). The cheeses have mainly nutritional advantages to organoleptic characteristics, ...

  • Pesticide residues in vegetables. Health risks for consumers. Relative legislation and consumer's perception.

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Georga, Evangelia
    Thesis advisor: Psaroudaki, Antonia
    Publication Date: 28-02-2008
    This project is about the detection of pesticide residues in vegetables. Firstly we make a reference to the different types of pesticides that are used in our days and the ways they are applied to the products by farmers. ...