Leichte Sprache
Dr. Marios Psarianos
Wissenschaftler
Abteilung: Systemverfahrenstechnik
Telefon: +49 331 5699-927
E-Mail: MPsarianos@atb-potsdam.de
Online:
Mitarbeit in Programmbereichen
Projekte
- F4F2 – Agrarsysteme der Zukunft_2: F4F2 - Nahrung der Zukunft Das Gesamtziel von F4F2 ist es, die Voraussetzungen für eine allumfassend resiliente Gesellschaft zu schaffen, die durch innovative Lösungsansätze im Agrifood-Bereich eine nachhaltige Sich…
- food4future – Agrarsysteme der Zukunft: F4F - Nahrung der Zukunft, Teilprojekt I food4future setzt sich aus vier inter- und intra-agierenden Forschungsfeldern (FF) zusammen: FF I: Organismen, FF II: Urbane Bioräume, FF III: Smart Nutrition & Sensor …
Veröffentlichungen
- Psarianos, M.; Fricke, A.; Altuntas, H.; Baldermann, S.; Schreiner, M.; Schlüter, O. (2024): Potential of house crickets Acheta domesticus L. (Orthoptera: Gryllidae) as a novel food source for integration in a co-cultivation system. Future Foods. (June 2024): p. 100332. Online: https://doi.org/10.1016/j.fufo.2024.100332
- Psarianos, M.; Iranshahi, K.; Rossi, S.; Gottardi, D.; Schlüter, O. (2023): Quality evaluation of house cricket flour processed by electrohydrodynamic drying and pulsed electric fields treatment. Food Chemistry. : p. 138276. Online: https://doi.org/10.1016/j.foodchem.2023.138276
- Iranshahi, K.; Psarianos, M.; Rubinetti, D.; Onwude, D.; Schlüter, O.; Defraeye, T. (2023): Impact of pre-treatment methods on the drying kinetics, product quality, and energy consumption of electrohydrodynamic drying of biological materials. Innovative Food Science and Emerging Technologies. (May 2023): p. 103338. Online: https://doi.org/10.1016/j.ifset.2023.103338
- Iranshahi, K.; Rubinetti, D.; Onwude, D.; Psarianos, M.; Schlüter, O.; Defraeye, T. (2023): Electrohydrodynamic drying versus conventional drying methods: A comparison of key performance indicators. Energy Conversion and Management. (1 March 2023): p. 116661. Online: https://doi.org/10.1016/j.enconman.2023.116661
- Psarianos, M.; Ojha, S.; Schlüter, O. (2023): Evaluating an emerging technology-based biorefinery for edible house crickets. Frontiers in Nutrition. : p. 1185612. Online: https://doi.org/10.3389/fnut.2023.1185612
- Fricke, A.; Psarianos, M.; Sabban, J.; Reipsch, R.; Schlüter, O.; Dreyer, C.; Vogt, J.; Schreiner, M.; Baldermann, S. (2022): Composite materials for innovative urban farming of alternative food sources (macroalgae and crickets). Frontiers in Sustainable Food Systems. : p. 1-14. Online: https://doi.org/10.3389/fsufs.2022.1001769
- Psarianos, M.; Fricke, A.; Ojha, S.; Baldermann, S.; Schreiner, M.; Schlüter, O. (2022): Effect of Narrowband UV-B Irradiation on the Growth Performance of House Crickets. Foods. (21): p. 3487. Online: https://doi.org/10.3390/foods11213487
- Psarianos, M.; Ojha, S.; Schneider, R.; Schlüter, O. (2022): Chitin isolation and chitosan production from house crickets (Acheta domesticus) with environmentally friendly methods. Molecules. (15): p. 5005. Online: https://doi.org/10.3390/molecules27155005
- Andreou, V.; Kourmbeti, E.; Dimopoulos, G.; Psarianos, M.; Katsaros, G.; Taoukis, P. (2022): Optimization of Virgin Olive Oil Yield and Quality Applying Nonthermal Processing. Food and Bioprocess Technology. (4): p. 1-13. Online: https://doi.org/10.1007/s11947-022-02788-2
- Psarianos, M.; Dimopoulos, G.; Ojha, S.; Cavini Moreno, A.; Bußler, S.; Taoukis, P.; Schlüter, O. (2022): Effect of pulsed electric fields on cricket (Acheta domesticus) flour: Extraction yield (protein, fat and chitin) and techno-functional properties. Innovative Food Science and Emerging Technologies. (3): p. 102908. Online: https://doi.org/10.1016/j.ifset.2021.102908