E
Epameinondas Xanthakis
Researcher at Research Institutes of Sweden
Publications - 31
Citations - 1177
Epameinondas Xanthakis is an academic researcher from Research Institutes of Sweden. The author has contributed to research in topics: Supercooling & Ice crystals. The author has an hindex of 16, co-authored 31 publications receiving 692 citations. Previous affiliations of Epameinondas Xanthakis include Centre national de la recherche scientifique & Swedish Institute for Food and Biotechnology.
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Review on the control of ice nucleation by ultrasound waves, electric and magnetic fields
TL;DR: In this article, a review article is focused on the alternative freezing methods such as ultrasound waves, magnetic, electric, and electromagnetic field assisted freezing, and the properties, mechanism of action and possible applications of electrofreezing are extensively discussed.
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Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms
Serafim Bakalis,Serafim Bakalis,Vasilis P. Valdramidis,Dimitrios Argyropoulos,Lilia Ahrné,Jianshe Chen,Patrick J. Cullen,Enda Cummins,Ashim K. Datta,Christos Emmanouilidis,Timothy J. Foster,Peter J. Fryer,Ourania Gouseti,Almudena Hospido,Kai Knoerzer,Alain Le-Bail,Alejandro G. Marangoni,Pingfan Rao,Oliver Schlüter,Petros Taoukis,Epameinondas Xanthakis,Jan Van Impe +21 more
TL;DR: Graphical abstract Image 1 : as discussed by the authors ) is an example of the work presented in this paper, which is based on the work of as discussed by the authors... ]]..
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Effect of static electric field on ice crystal size reduction during freezing of pork meat
TL;DR: In this paper, the authors evaluated the influence of static electric field (SEF) on the freezing of pork meat (pork tenderloin muscle) with respect to the size of ice crystal formulation.
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The principles of high voltage electric field and its application in food processing: a review.
TL;DR: The objective of this review is to explore the multiple applications of high voltage electric field (HVEF) and its potentials within the food industry.
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Development of an innovative microwave assisted food freezing process
TL;DR: In this article, a microwave-assisted freezing of pork tenderloin samples was performed and the results indicated that the size of the formed ice crystals was significantly reduced during microwave assisted freezing leading to a lower damage on the microstructure of meat.