Pexara A.,University of Thessaly |
Solomakos N.,University of Thessaly |
Sergelidis D.,Aristotle University of Thessaloniki |
Govaris A.,University of Thessaly |
Govaris A.,Institute of Technology and Management of Agricultural Ecosystems ITEMA
Journal of Dairy Research | Year: 2012
In this study the fate of enterotoxigenic Staphylococcus aureus and staphylococcal enterotoxins in Feta and Galotyri cheeses were studied. Initially, the enterotoxigenic abilities of four Staph. aureus LHA, LHB, LHC and LHD strains isolated from raw ovine milk were examined in both BHI broth and ovine milk. In BHI broth, the Staph. aureus LHA, LHB, LHC and LHD strains were found toxigenic at 37°C producing the staphylococcal enterotoxins (SEs) serotypes SEA, SEB, SEC and SED, respectively, whereas in ovine milk at 37°C, Staph. aureus LHD was found to produce only SED, while no SE production was observed for the other examined strains. Thus, the fate of only Staph. aureus LHD and SED were examined in Feta and Galotyri cheeses. The cheeses were made from raw ovine toxic milk with preformed SED or raw ovine milk contaminated with high (ca 6 log cfu/ml) and low inocula (ca 3 log cfu/ml) of Staph. aureus LHD. Results showed that the pathogen was eliminated at slower rate in Galotyri cheese than in Feta cheese, for the high (5 d vs. 16 d) or the low (1 d vs. 12 d) inoculum trials. In both cheeses produced from the toxic milk, SED was detected during manufacturing and storage. SED was also detected in the curd (2 h), when Staph. aureus LHD populations had reached ca 7 log cfu/g, and up to the end of storage for the high inoculum trials of both cheeses. No SED was observed for the low inoculum trials of either cheese. © 2012 Proprietors of Journal of Dairy Research.
Botsoglou E.,University of Thessaly |
Botsoglou E.,Institute of Technology and Management of Agricultural Ecosystems ITEMA |
Vareltzis P.,University of Thessaly |
Vareltzis P.,Institute of Technology and Management of Agricultural Ecosystems ITEMA |
And 3 more authors.
Italian Journal of Food Science | Year: 2012
Halvas Farsalon, a traditional confection of Greece, was packaged under modified atmosphere conditions (MAP) with four different gas mixtures (groups: A: 80%N2 - 20%CO2; B: 30%N2-70%CO2; C: 100%N2, and Control: atmospheric air) and stored at 4°C for 28 days. The sensory properties, color, textural performance, and oxidative stability of halvas were evaluated during MAP storage. Results showed that storage affected the fatty acid profile of the control group by decreasing the percentage proportion of MUFAs and PUFAs and increasing SFAs, while had no effect on the other groups among which group A presented better quality characteristics.
Pappas I.S.,University of Thessaly |
Pappas I.S.,Institute Of Technology And Management Of Agricultural Ecosystems Itema
Review of Clinical Pharmacology and Pharmacokinetics, International Edition | Year: 2010
Breast cancer is the second cause of cancer mortality worldwide in humans and half of all tumours in dogs and there is an unmet need for novel anticancer agents. I have developed a new series of aryl ureido derivatives as anticancer agents. These compounds have a strong antiproliferative effect against canine breast cancer CMT-U27 cells at concentrations (1-10 μM) comparable to drugs that have already been used in chemotherapy such as gefitinib, soferanib and lapatinib. These results suggest that aryl ureido derivatives were potent inhibitors of proliferation of breast cancer cells. © PHARMAKON-Press.
Osman A.,Mediterranean Agronomic Institute of Chania |
El Agha A.,Mediterranean Agronomic Institute of Chania |
Makris D.P.,Institute Of Technology And Management Of Agricultural Ecosystems Itema |
Kefalas P.,Mediterranean Agronomic Institute of Chania
Food and Bioprocess Technology | Year: 2012
Plant food residues including trimmings and peels might contain a range of enzymes capable of transforming bio-organic molecules, and thus they may have potential uses in several biocatalytic processes, including green organic synthesis, modification of food physicochemical properties, bioremediation, etc. Although the use of bacterial and fungal enzymes has gained interest in studies pertaining to biocatalytic applications, plant enzymes have been given less attention or even disregarded. In this view, this study aimed at investigating the use of a crude peroxidase (POD) preparation from onion solid by-products for oxidizing chlorogenic acid (CGA), a widespread phenolic acid, various derivatives of which may occur in foods and food wastes. The highest enzyme activity was observed at a pH value of 4, but considerable activity was also observed at pH 2. Favorable temperatures for increased activity varied between 5 and 20 °C. Liquid chromatography-mass spectrometry analysis of a POD-treated CGA solution showed the formation of two major oxidation products, which were tentatively identified as CGA dimers. © 2009 Springer Science + Business Media, LLC.