Isolation, Identification & Evaluation of Indigenous Yeast strains
Yeasts is the most dominant and significant microbial community during alcoholic fermentation, not only because it ensures the completion of fermentation but also shapes...
WEST WINE
In modern winemaking, the dominance of a small number of grape varieties and starter yeasts leads to wines with similar organoleptic profiles. In the...
OptiPeach
Peaches are popular fruits due to their nutritional value, acceptable sugar to acid ratio and pleasant taste. Peaches have a short storage time, less...
An Intelligent Context-aware System for Consumption Harmonization with Mediterranenan Diet
MedDietAgent is a context-aware mobile computing system aiming at harmonizing one individual’s dietary choises with national dietary guidelines, and more specifically, dietary patterns consistent...
Sustainable utilization of aromatic herbs residues for the production of high added value meet...
The objective of ROSEHAM project has been the development of an appropriate methodology in order to optimize the extraction of valuable phytochemicals from the...
Rational Nutrition Management and Balanced Diet of Beneficiaries’
Study of food types provided to the beneficiaries of the TEBA/FEAD Programme, for their grouping and integration into groups, depending on their nutritional value....
AgroLabs – AgroFood Innovation Clusters ‘’Interreg Balkan-Mediterranean 2014-2020’’
For the Balkan Med region, the agro-food sector has an important social and economic role–especially in rural communities - and is emerging as a...
Nutritional Map for Traditional or Local Products of the Region of Sterea Hellas
Strengthening the knowledge base of the nutritional value of local/traditional products, by explaining the nutritional value of their special characteristics with an emphasis on...