Please use this identifier to cite or link to this item:
https://olympias.lib.uoi.gr/jspui/handle/123456789/33070Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Φωτιάδου, Παρθένα | el |
| dc.contributor.author | Fotiadou, Parthena | en |
| dc.date.accessioned | 2023-10-04T10:23:42Z | - |
| dc.identifier.uri | https://olympias.lib.uoi.gr/jspui/handle/123456789/33070 | - |
| dc.identifier.uri | http://dx.doi.org/10.26268/heal.uoi.12869 | - |
| dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
| dc.subject | Ένζυμα | el |
| dc.subject | Νανοβιοτεχνολογία | el |
| dc.subject | Αντιοξειδωτικά | el |
| dc.subject | Εδώδιμα Έλαια | el |
| dc.subject | Λίπαση | el |
| dc.subject | Enzymes | en |
| dc.subject | Nanobiotechnology | en |
| dc.subject | Antioxidants | en |
| dc.subject | Edible Oils | en |
| dc.subject | Lipase | en |
| dc.title | Development of green nanobiocatalytic systems for the synthesis of phenolipids as new food additives | en |
| dc.type | doctoralThesis | en |
| heal.type | doctoralThesis | el |
| heal.type.en | Doctoral thesis | en |
| heal.type.el | Διδακτορική διατριβή | el |
| heal.classification | Βιοτεχνολογία | - |
| heal.classification | Biotechnology | - |
| heal.dateAvailable | 2026-10-03T21:00:00Z | - |
| heal.language | en | el |
| heal.access | embargo | el |
| heal.recordProvider | Πανεπιστήμιο Ιωαννίνων. Σχολή Επιστημών Υγείας. Τμήμα Βιολογικών Εφαρμογών και Τεχνολογιών | el |
| heal.publicationDate | 2023-09-28 | - |
| heal.abstract | This doctoral thesis focuses on the development of green and reusable nanobiocatalytic systems (i.e., enzymes immobilized on innovative nanomaterials-nanostructures) and their structural and biochemical characterization. These systems with lipase catalytic activity could be effectively applied to the enzymatic esterification/transesterification of phenolic compounds using different acyl donors. The main scope is the preparation of lipophilic derivatives, known as phenolipids or lipophenols, as new food preservatives with an emphasis on the prolongation of the shelf-life of vegetable oils. | en |
| heal.advisorName | Stamatis, Haralambos | en |
| heal.committeeMemberName | Gournis, Dimitrios | en |
| heal.committeeMemberName | Katapodis, Petros | en |
| heal.committeeMemberName | Trogkanis, Anastasios | en |
| heal.committeeMemberName | Kokkou, Anna Irini | en |
| heal.committeeMemberName | Houhoula, Dimitra | en |
| heal.committeeMemberName | Giannakourou, Maria | en |
| heal.academicPublisher | Πανεπιστήμιο Ιωαννίνων. Σχολή Επιστημών Υγείας. Τμήμα Βιολογικών Εφαρμογών και Τεχνολογιών | el |
| heal.academicPublisherID | uoi | el |
| heal.numberOfPages | 151 σ. | el |
| heal.fullTextAvailability | true | - |
| Appears in Collections: | Διδακτορικές Διατριβές - ΒΕΤ | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Δ.Δ. Φωτιάδου Παρθένα (2023).pdf | 7.33 MB | Adobe PDF | View/Open Request a copy |
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