Browsing by Keywords "φαινολικές ενώσεις"

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  • The importance of wine consumption on our health

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Barmpalia, Georgia; Rigaki, Aikaterini
    Thesis advisor: Psylinakis, Emmanouil
    Publication Date: 2016-07-27
    In recent years, there is great debate on the wine and more closely with the red wine and the beneficial quality of this, on human health. There is, indeed, an intense controversy in the scientific field, as to whether the ...

  • Identification methods for anaerobic biodegradability phenolic compounds that found in wastewater.

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Agriculture
    Authors: Kouroutzidou, Eleni-Kyriaki
    Thesis advisor: Manios, Thrasyvoulos
    Publication Date: 28-01-2015
    Aim of the paper was to test the applicability of a low cost method suggested by Miller and Wolin (1974) for evaluating the ability of anaerobic microorganisms to decompose phenolic compounds found in olive mill wastewater ...

  • Chemical analysies and quality characteristics of experimental wines of asyrtiko, liatiko and mandilari varieties.

    Η.Μ.U, School of Agricultural Sciences (SAGRIS), Agriculture Dept.
    Authors: Pitikaki, Marina
    Thesis advisor: Strataridaki, Argyro
    Publication Date: 2023-08-22
    A wine consists of several chemical groups one of them is phenolic compounds. These compounds are important as they contribute to the final quality of wines such as color, taste and aroma. Their concentration in wine is ...