Browsing by Author "Raikos, Vasileios"
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Item Beetroot improves oxidative stability and functional properties of processed foods : singular and combined effects with chocolate(2018-07) Ranawana, Viren; Moynihan, Emma; Campbell, Fiona; Duthie, Garry; Raikos, Vasileios; University of Aberdeen.Rowett InstituteItem Comparing the efficiency of different food grade emulsifiers to form and stabilise orange oil-in-water beverage emulsions : Influence of emulsifier concentration and storage time(2017-02) Raikos, Vasileios; Duthie, Garry; Ranawana, Viren; University of Aberdeen.Rowett InstituteItem Food matrix : Natural barrier or vehicle for effective delivery of carotenoids from processed foods?(2017) Raikos, Vasileios; University of Aberdeen.Rowett InstituteItem Food-Derived Bioactive Peptides as Functional Ingredients for the Management of Type-2 Diabetes(2018-05) Raikos, Vasileios; University of Aberdeen.Rowett InstituteItem Formulating orange oil-in-water beverage emulsions for effective delivery of bioactives : Improvements in chemical stability, antioxidant activity and gastrointestinal fate of lycopene using carrier oils(2018-04) Meroni, Erika; Raikos, Vasileios; University of Aberdeen.Rowett InstituteItem Natural Antioxidants for Food Applications : Challenges and Recent Developments(2017-04-07) Raikos, Vasileios; University of Aberdeen.Rowett InstituteItem Processed beetroot (Beta vulgaris L.) as a natural antioxidant in mayonnaise : Effects on physical stability, texture and sensory attributes(2016-12-01) Raikos, Vasileios; McDonagh, Angela; Ranawana, Viren; Duthie, Garry; University of Aberdeen.Rowett InstituteItem Use of β-glucan from spent brewer's yeast as thickener in skimmed yogurt : Physicochemical, textural and structural properties related to sensory perception(2018-07) Raikos, Vasileios; Grant, Shannon; Hayes, Helen; Ranawana, Viren; University of Aberdeen.Rowett Institute; University of Aberdeen.Medical Education