Browsing Πτυχιακές εργασίες / Bachelor Theses by Advisor "Lapidakis, Nikolaos"
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Cow and goat milk: how safe is now considered the human consumption.
T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
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Publication Date: 2019-07-23This thesis aims to analyze and study through scientific studies of milk and its products and whether it is safe to consume for human beings. In particular, the work is divided into four (4) chapters. ... -
Analysis of Principles of the System (HACCP) ISO 22000 in Hospital Catering Unit. of Hospital of Athens G.Gennimatas
T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
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Publication Date: 2016-04-12The object of this study is the theoretical approach of adopting the international standard HACCP (Hazard Analysis and Critical Control Points), but also the practical application in a hospital unit. The study of the ... -
Organic products: It deserves we include them in our diet.
T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
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Publication Date: 22-03-2013The aim of this project is to determine if it is worth while introducing organic products for the dietry needs of humans. The organic farming should aim to maintain the quality of the natural environment and to improve the ... -
Milk: chemical composition, microbiology, biologic value and the role in hyman's diet.
T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
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Publication Date: 28-02-2008According to F.A.O. ( Food and Agriculture Organization) and World Health Organization of the United Nations, the term "milk" concerns exclusively normal breast excretion taken from one or more milkings without any additives ... -
Nutrional differences between organic and conventional wine.
T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
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Publication Date: 2019-07-25The subject matter of this current project is the confinement and the evaluation of the Far – reaching Nutrional differences between conventional and biological wine. If they exist, the sudden increase of the appearance ... -
Alimentary value of new functional foods in the greek market.
T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
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Publication Date: 17-10-2008Functional foods: This is about foods that are designed in order to provide concrete benefit to health, beyond the nutritious ingredients they contain anyhow. Since an approach based on scientific data is required, ... -
Mass catering industry as a source of food borne illnesses.
T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
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Publication Date: 2019-03-29Food poisoning and food borne illnesses are serious health problems of the developing as well as the western developed world, since they are caused by numerous harmful factors, namely microorganisms, their produced toxins, ... -
The importance and role of dietary labels and understanding from the consumers in large area of Siteia.
T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
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Publication Date: 04-08-2014The purpose of this study is to broaden the question how interested consumers and particularly the citizens of the wider region of Sitia on the nutritional labels and if they read them correctly and do not misunderstand ... -
The importance of edible mushrooms in up to date nutritional values and the contribution of their biochemical characteristics in modern pharmacology.
T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
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Publication Date: 28-02-2008When the first drips of rain touch the dry land in the beginning of autumn and the forest comes to life again, the appropriate conditions are created for the appearance of the first mushrooms. Mushrooms as all the plants ... -
The use of probiotics in food and how the food processing, with the method of microencapsulation affect their activity.
T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
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Publication Date: 11-09-2015Probiotics are described by the World Health Organization (WHO) as “live organism, which when administered in adequate amounts confer health benefits to the host” (FAO/WHO). In this sense, probiotics have shown in some ... -
Critical control points in proccessing food (pre-cooked burger).
T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
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Publication Date: 29-07-2008The pre-cooked burger is a product of wide consumption that hides however a lot of dangers at his production and his distribution. Pathogenic bacteria, [toxikogeneis] mushrooms, exterior substances and residues of these, ... -
Legislation on the provision of information on food labels according to the new European Union Regulation No 1169/2011.
T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
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Publication Date: 24-02-2015The present thesis aims to thoroughly analyse the new Regulation of the European Union No 1169 / 2011 which focuses on the supply of information concerning food products , via the vaious food labels , to the consumers . ... -
Factors that Affect the Olive Oil Quality: Olive harvesting methods.
T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
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Publication Date: 2019-07-17This paper consists of four (4) chapters. The first chapter deals with general information on olive oil. The second chapter analyzes the chemical composition of olive oil. The third chapter presents the quality of olive ... -
Hurdle technology: a novel approach for enhanced food quality and safety.
T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
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Publication Date: 2018-07-16Increasing hazards and insufficient knowledge regarding foodborne threats make food safety an important issue. Foodborne threats can disrupt markets and can lead to substantial economic losses for everyone from farm input ...