Οι παραδοσιακές μέθοδοι εκτίμησης σεισμικού κινδύνου βασίζονται σε σεισμικούς καταλόγους για τον υπολογισμό της ετήσιας πιθανότητας υπέρβασης καθορισμένων μεγεθών εδαφικών κινήσεων, κάτι που συνεπάγεται σημαντικούς ...

This doctoral dissertation focused on the valorisation of renewable resources generated by the food industry for the biotechnological production of microbial oil. Microbial oil has been evaluated as potential feedstock for ...

The development of novel sustainable bioprocesses is an important target for the industrial transition towards the circular bio-economy era to minimise the use of fossil resources. The production of bio-based products from ...

Fermentation is one of the oldest and most widespread methods for food preservation that appeared with the dawn of civilization. Table olives are among the post popular agricultural products of the Western world that are ...

It is commonly accepted among scholars and policymakers that one of the major factors that cause environmental degradation is anthropocentric activity, both in terms of production and consumption. To get a better understanding ...

The scope of this thesis is the evaluation of by-product streams derived from two different industrial sectors as fermentation substrates for succinic acid production as well as the extraction of phenolic compounds and ...

Globally, the prevalence of low serum vitamin D is high. It is estimated that 1 billion people have low concentrations of serum vitamin D. Even in countries in the Mediterranean, like Greece, where sunlight exposure is ...

Lactic acid bacteria (LAB) have been traditionally related to the production of fermented food and feed and are generally considered beneficial microorganisms, with several strains exhibiting probiotic potency. However, ...

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Σκοπός της παρούσας μεταπτυχιακής μελέτης είναι να διερευνήσει την προθυμία πληρωμής των Ελλήνων καταναλωτών σχετικά με προϊόντα τα οποία συγκαταλέγονται στα λειτουργικά τρόφιμα. Πιο συγκεκριμένα, η παρούσα εργασία εξετάζει ...