18th World Congress of Food Science and Technology (IUFOST 2016)

Contributions

1. Kyriakopoulou K., Papadaki S., Krokida M., 2016, Valorization of intermediates and by-products of microalgae biorefineries: An overview, IUFOST 2016, 18th World Congress of Food Science and Technology, Dublin, Ireland, 21 – 25 August 2016
2. Papadaki S., Kyriakopoulou K., Krokida M., 2016, Environmental impact of phycocyanin recovery from Spirulina platensis cyanobacterium, IUFOST 2016, 18th World Congress of Food Science and Technology, Dublin, Ireland, 21 – 25 August 2016
3. Argyriou I., Drosou C., Krokida M., 2016, Mixture design applied for the partial replacement of fat in sucrose-free chocolates: Rheological, physical and sensory quality characteristics, IUFOST 2016, 18th World Congress of Food Science and Technology, Dublin, Ireland, 21 – 25 August 2016
4. Drosou C., Krokida M., 2016, Influence of solution and processing parameters towards the fabrication of food-grade electrospun fibers from whey protein and pullulan blends, IUFOST 2016, 18th World Congress of Food Science and Technology, Dublin, Ireland, 21 – 25 August 2016
5. Dimitropoulou A. M., Drosou C., Krokida M., 2016, Electrohydrodynamic process for the encapsulation of aqueous microwave-assisted, extract of Stevia rebaudiana leaves, IUFOST 2016, 18th World Congress of Food Science and Technology, Dublin, Ireland, 21 – 25 August 2016
6. Katsavou I., Eleni P., Oikonomopoulou V., Krokida M., 2016, Nano-encapsulation of antimicrobial compounds using electrospinning technique, IUFOST 2016, 18th World Congress of Food Science and Technology, Dublin, Ireland, 21 – 25 August 2016