Now showing items 1-6 of 6

  • Recycling and upgrading of wastes of food industry for use in the food chain. Myth or reality?

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Deli, Sofia; Panteliou, Angeliki; Kyriazopoulou, Vasiliki
    Thesis advisor: Ignatiadis, Panagiotis
    Publication Date: 19-05-2009
    European food industries produce around 30 million tons of waste a year most of which ends up either as road building material, or as low quality fertilizer or as forage without any nutritional value. European Union (EU) ...
  • Production of biodiesel by processing vegetable oils.

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Apazidou, Olga; Mpaka, Flora
    Thesis advisor: Ignatiadis, Panagiotis
    Publication Date: 29-02-2012
    This work deals with the production of biodiesel by processing oil. Biodiesel is gaining more and more importance as an attractive fuel because fossil fuel resources are reducing but there is a completion with food and has ...
  • Traditional foods in Europe.

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Lazarioti, Zoi; Portari, Loukia
    Thesis advisor: Ignatiadis, Panagiotis
    Publication Date: 29-02-2012
    The tradition in the production of foods is defined through the production techniques of the raw materials as well as the techniques of turning them into food or drinks. These are the products of the history of every society ...
  • A comparison between organic and conventional food in aspects of quality, nutritional value and safety.

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Poulli, Stamatia
    Thesis advisor: Ignatiadis, Panagiotis
    Publication Date: 28-02-2008
    Over the last years the need for organic food products increases. Organic is the type of food produced without using any synthetic fertilizers, pesticides, growth promoters and food additives. Organic agriculture is ...
  • Physiochemical and dietetics lycopene's attributes at the elaboration of tomato.

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Sfika, Euthimia
    Thesis advisor: Ignatiadis, Panagiotis
    Publication Date: 28-02-2008
    Lycopene is the pigment principally responsible for the characteristic deep-red color of ripe tomato fruits and tomato products. It has attracted attention due to its biological and physicochemical properties, especially ...
  • Use of nanotechnology in agriculture and food.

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Fragos, Christos
    Thesis advisor: Ignatiadis, Panagiotis
    Publication Date: 04-04-2011
    νανοτεχνολογία, τρόφιμο