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Anastasia Bari

As seen in: MDPI
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Articles

Aqua Extracts of Lyophilized Sea Buckthorn Modify Fermentation and Quality Properties of Set-Type Yogurt

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By Anastasia Bari, Theodora Georgopoulou, Catherine Baxevanou, Aikaterini Silyvridou
| MDPI
All articles published by MDPI are made immediately available worldwide under an open access license. No special permission is required to reuse all or part of the article published by MDPI, including figures and tables. For articles published under an open access Creative Common CC BY license, any part of the article may be reused without permission provided that the original article is clearly cited. For more information, please refer to https://www.mdpi.com/openaccess.
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Gelatin and Gelatin/Rice Starch Coatings Affect Differently Fresh-Cut Potatoes and Colocasia Slices

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By Anastasia Bari, Persephoni Giannouli
| MDPI
3.2. Texture Analysis Texture characteristics are important quality parameters for fruits and vegetables. The application of Gel and Gel-RS edible coatings did not have an effect on the breaking force of fresh-cut Colocasia samples, as it is presented in Figure 2A. No significant differences were noticed among the treatments on every sampling date. The highest values of freaking force for fresh-cut Colocasia were recorded on Day 7.
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