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Aikaterini Papadaki
Researcher at Agricultural University of Athens
Publications - 40
Citations - 1272
Aikaterini Papadaki is an academic researcher from Agricultural University of Athens. The author has contributed to research in topics: Fermentation & Chemistry. The author has an hindex of 14, co-authored 29 publications receiving 637 citations. Previous affiliations of Aikaterini Papadaki include Ionian University.
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Journal ArticleDOI
Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value.
Antonia Terpou,Aikaterini Papadaki,Iliada K. Lappa,Vasiliki Kachrimanidou,Loulouda Bosnea,Nikolaos Kopsahelis +5 more
TL;DR: The aim of the current review is to summarize the strategies and the novel techniques adopted to enhance the viability of probiotics.
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Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications.
Iliada K. Lappa,Aikaterini Papadaki,Vasiliki Kachrimanidou,Vasiliki Kachrimanidou,Antonia Terpou,Dionysios Koulougliotis,Effimia Eriotou,Nikolaos Kopsahelis +7 more
TL;DR: Novel integrated biorefining concepts are proposed, to inaugurate the complete exploitation of cheese whey to formulate novel products with diversified end applications, within the context of circular economy, whereby high value-added products will be reintroduced in the food supply chain, thereby enhancing sustainability and creating “zero waste” processes.
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Wine lees valorization: Biorefinery development including production of a generic fermentation feedstock employed for poly(3-hydroxybutyrate) synthesis
Charalampia Dimou,Nikolaos Kopsahelis,Aikaterini Papadaki,Seraphim Papanikolaou,Ioannis K. Kookos,Ioanna Mandala,Apostolis A. Koutinas +6 more
TL;DR: In this paper, the authors demonstrate the development of a novel wine lees (WL) based integrated biorefinery for the production of several added-value products using the strain Cupriavidus necator DSM 7237.
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Enzymatic esterification of palm fatty-acid distillate for the production of polyol esters with biolubricant properties
Keysson Vieira Fernandes,Aikaterini Papadaki,José André Cavalcanti da Silva,Roberto Fernandez-Lafuente,Apostolis A. Koutinas,Denise M. G. Freire +5 more
TL;DR: In this paper, a sustainable, environmentally benign process for the production of biolubricants was described, which was performed in a solvent-free system using a side stream from palm-oil refining (palm fatty-acid distillate, PFAD) and polyols as substrates for enzymatic catalysis.
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Novel frozen yogurt production fortified with sea buckthorn berries and probiotics
Antonia Terpou,Antonia Terpou,Aikaterini Papadaki,Loulouda Bosnea,Maria Kanellaki,Nikolaos Kopsahelis +5 more
TL;DR: In this paper, a novel frozen yogurt with sea buckthorn berries supported by probiotic cells was developed, and the viability of the immobilized cells was maintained in high levels during 90 storage days (−18°C).