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 Paraskevopoulou Adamantini, Assoc. Professor
Laboratory: Food Chemistry and Technology
 
 
 
ARISTOTLE
UNIVERSITY OF THESSALONIKI
DEPARTMENT OF CHEMISTRY
54124, THESSALONIKI
PHONE:+30 2310 997832
adparask@chem.auth.gr
 
 
 
Research Areas
  • Study of the functional properties (emulsification, foaming, gelation) of biopolymers in food systems.
  • Study of retention of flavour compounds from food dispersions.
  • Evaluation of the rheological properties and oxidative stability of food dispersions.
  • Texture study of solid foods, such as gels, meat and bread products.
 
 
 Research Projects
1. Q-SAFE FOODNET “Quality and safety of food- new technologies”
Research Committee AUTH
12 (25.07.03 – 25.07.04).
 
 
 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.
Low-cholesterol yolk protein concentrate. In: Novel Macromolecules in Food Systems, G. Doxastakis & V. Kiosseoglou (Eds), Elsevier Science Publishers, Amsterdam, pp. 77-96., Pages:200 (2000)
 
   
  School of Chemistry
Aristotle University of Thessaloniki