Proestos, C. Biogenic Amines
; IntechOpen: London, 2019; pp. 150. Publisher's VersionAbstract
Biogenic amines (BAs) are low-molecular-mass organic bases that occur in plant- and animal-derived products. BAs in food can occur by free amino acid enzymatic decarboxylation and other metabolic processes. Usually, in the human body, amines contained in foods are quickly detoxified by enzymes such as amine oxidases or by conjugation; however, in allergic individuals or if monoamine oxidase inhibitors are applied, the detoxification process is disturbed and BAs accumulate in the body. Knowing the concentration of BAs is essential because they can affect human health and also because they can be used as freshness indicators to estimate the degree of food spoilage.
Proestos, C. ; Neofotistos, A. - D. G. ; Tsagkaris, A. S. ; Danezis, G. P.
In Biogenic Amines
; IntechOpen: London, 2019; pp. 5-12. Publisher's Version
In Biogenic Amines
; IntechOpen: London, 2019; pp. 3-5. Publisher's Version
Proestos, C. ; Katsa, M.
In Engineering Tools in the Beverage Industry Volume 3: The Science of Beverages
; Elsevier: London, 2019; Vol. 3, pp. 137-173. Publisher's VersionAbstract
Nonalcoholic beverages such as juices and juice beverages, soft drinks, energy drinks, milk, and soy beverages provide a variety of health benefits. Many of them contain water-soluble nutrients, which consist of great resources of antioxidants, minerals, and vitamins. The consumption of these products comprises a significant part of the daily diet as from freshly squeezed juice to processed fortified beverages. One of the most important nutrients of these beverages are vitamins either fat-soluble (A, D) or water-soluble (B-complex, C) that are essential for human life and for normal body function. Nowadays, the food industry is interested in nutritionally rich foods and beverages with vitamins in order to replace the losses during storage and processing or to enable a nutritional label claim on the product. At the same time, consumers choose fresh, fortified beverages enhancing their diet and their health. This chapter is an effort to classify the vitamins in fresh and processed nonalcoholic beverages and their nutritional importance. Several analytical methodologies for their determination in different food matrices (fruits, vegetables, and their products), mainly chromatographic methods, are presented. Because of their instability, it is necessary to focus on the extraction procedure that will not cause their degradation.
Proestos, C. ; Pasvanka, K. ; Tzachristas, A.
In Quality Control in the Beverage Industry Volume 17: the Science of Beverages
; Elsevier: London, 2019; Vol. 17, pp. 289-334. Publisher's VersionAbstract
In these days, the agro-food economy is focused on the consumer demands regarding safety, quality, and security of food. Traceability of wine can be defined as a method through which anybody in the wine supply chain can be able to verify the origin and composition of wines and its conditions of storage. Traceability ensures the registration on specific documents of all manipulations of basic materials, ingredients, and final products. They are created to allow a rapid identification of the product history. The wine supply chain requires traceability from grape production to processing and wine distribution. Authenticity of wine has been extensively examined as wine is an easily adulterated product because it has high alcohol content and low pH and also is available worldwide. Responsible and continuous controls are required to maintain the quality of wine. Usually volatile compounds are used to characterize varieties, whereas minerals are used for geographical differentiation. Amino acids as well as phenolic compounds evaluation are used for both. The growth of advanced techniques for wines authentication is a challenge, which currently is given a special focus. Wine adulteration for both variety and origin has been very extensive. Therefore, apart from novel experimental techniques (gas chromatography-mass spectrometry, inductively coupled plasma MS, 13C nuclear magnetic resonance, Fourier transform infrared and DNA, and among others), it is also used as multivariate analysis comprising principal component analysis, discriminant analysis, canonical analysis, and cluster analysis.
Proestos, C. ; Bouterfa, A. ; Bekada, A. ; Homrani, A. South Asian Journal of Experimental Biology 2019
, 17-22. Publisher's VersionAbstract
Stage of lactation (SOL) is a major factor affecting several characteristics of milk such as fatty acids content and composition, protein and main minerals content. These variations may have important quantitative and qualitative consequences on the characteristics of cheese. The aim objective of this study was to analyse the effect of lactation stage on the fat and fatty acids composition of the artisanal camembert type-cheese made from cow’s milk collected in Mostaganem region (Algeria) and provided from three stages of lactation (early, mid and late). In this study and for each stage of lactation, the fat and fatty acid composition of camembert type-cheese were analysedand evaluated. Results showed that the total lipids were related to the stageof lactation (p<0.05), ranging from 14.6% for the 3rd SOL to 23% for the 1stSOL. The fatty acids composition of Camembert-type cheese showed a highpolyunsaturated fatty acids percentage dominated by ω6 and ω3 fatty acidsrepresented by linoleic and α-linolenic acids. Indeed, they recorded maximum values of 2.53% and 0.6% respectively, for the Camembert made withthe milk of the 1st SOL (p<0.05). Concerning monounsaturated fatty acidsclass, oleic acid is found to be the most important fatty acid with a maximumpercentage (26.1%) in Camembert of the 1st SOL (p<0.05). Finally, this studyconcluded that the stage of lactation plays a determining role on the biochemical composition of the camembert type-cheese, particularly on lipidsand essential fatty acids.