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Kioseoglou Vassilis, Professor |
Laboratory: Food Chemistry and Technology |
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ARISTOTLE UNIVERSITY OF THESSALONIKI |
DEPARTMENT OF CHEMISTRY |
54124, THESSALONIKI |
PHONE:+30 2310997834 |
kiosse@chem.auth.gr |
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Research Areas |
- Functional properties (emulsification, foaming, gelation) of proteins and polysaccharides in food systems.
- Evaluation of the role of biopolymers in food systems in their structure development and texture.
- Rheological properties of food dispersions.
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Research Projects |
1. |
PAVE 2001:Exploitation of fruit can industry by-products for the production of dry snacks GSRT/DELKOF 24 μήνες (01.06.02 – 01.06.04) |
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HEALTHY PROFOOD 2000: Optimised processes for preparing healthy and added value food ingredients from lupin kernels, the European protein-rich grain legume EC 5th R&TD Framework Programme, Quality of Life and Management of Living Resources, 36 μήνες (01.01.02 -30.12.05). |
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Q-SAFE FOODNET: Quality and safety of food- new technologies Research Committee AUTH 12 μήνες (25.07.03 – 25.07.04). |
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Books |
1. |
Low-cholesterol yolk protein concentrate. In: Novel Macromolecules in Food Systems, G. Doxastakis & V. Kiosseoglou (Eds), Elsevier Science Publishers, Amsterdam, pp. 77-96. A. Paraskevopoulou and V. Kiosseoglou, Pages:180 (2000) |
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A brief introduction to novel Food macromolecules. In: Novel Macromolecules in Food Systems, G. Doxastakis & V. Kiosseoglou (Eds), Elsevier Science Publishers, Amsterdam, pp. 1-5. G. Doxastakis and V. Kiosseoglou, Pages:180 (2000) |
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School of Chemistry
Aristotle University of Thessaloniki |
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