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Το Εργαστριο ιδρθηκε με το Π.Δ. 317/13-9-1990, ΦΕΚ 130/27-9-1990 τ.Α. Πρτος διευθυντς του Εργαστηρου ορστηκε με απφαση του Τμματος Χημεας ο ττε Αναπληρωτς καθηγητς κ. Δ. Μπσκου. Σμερα το εργαστριο αριθμε 7 μλη Δ.Ε.Π., 2 Καθηγητς Α' βαθμδας, 2 Αναπληρωτς καθηγητς, 3 Επκουρους καθηγητς, καθς και μα επιστμονα Ε.ΔΙ.Π. (Dr. Στλλα Ορδοδη). Κθε ακαδημακ τος το εργαστριο δχεται και εκπαιδεει 5 – 7 φοιτητς στο Μεταπτυχιακ Πργραμμα Σπουδν που οδηγε στη λψη Μεταπτυχιακο Διπλματος Ειδκευσης και Διδακτορικο Διπλματος.

 
  
 
  • Μελτη χημικς σστασης τροφμων (παρθνο ελαιλαδο και λλα λπη, επιτραπζια ελι, ονος, αρτματα και βτανα), παραπροντων και αποβλτων επεξεργασας του αγροδιατροφικο τομα (φλλα ελις, γγαρτα, οινολσπες, φλοιο ρυζιο και πορτοκαλιο) με σκοπ τον λεγχο γνησιτητας και ποιτητας και την ανπτυξη νων προντων και συστατικν υψηλς αξας. Χαρακτηρισμς προντων Ονομασας προλευσης και Γεωγραφικς νδειξης (ελαιλαδα, ονος, επιτραπζια ελι)

 

  • Επεξεργασα και συντρηση τροφμων με μφαση στις βιοδιεργασες. Παραγωγ βιοενεργν συστατικν, χρωστικν, αρωματικν υλν, ονου και ξους απ φροτα και βαλσμικο. Διατηρησιμτητα παρθνου ελαιολδου και  επιτραπζιας ελις.

 

  • Μελτη αντιοξειδωτικν ιδιοττων συστατικν τροφμων και φυσικν προντων με υπολογιστικς και πειραματικς προσεγγσεις.

 

  • Ανπτυξη μεθδων (φυσικοχημικν, διαχωριστικν- GC-MS, HPLC, HPTLC- και φασματοσκοπικν-UV-Vis, FT-IR, NMR) για την ανλυση τροφμων και χημειολογισμς.

 

  • ·Μελτη φυσικοχημικν και λειτουργικν ιδιοττων ημρρευστων κολλοειδν συστημτων τροφμων (γαλακτωμτων, αφρν), και μηχανικν ιδιοττων στερεν τροφμων (πηκτν, προντων κρατος και αρτοποιας).

 

  • Ενθυλκωση και μελτη βιοδιαθεσιμτητας συστατικν τροφμων και φυσικν προντων

 

  • Οργανοληπτικς λεγχος τροφμων και ποτν με ενργανες μεθδους (GC-olfactometry) και ομδες δοκιμαστν –Μτρηση χρματος και υφς

 

 
  • Συσκευς υγρς χρωματογραφας υψηλς πεσης με ανιχνευτς συστοιχας διδων λυχνιν-φθορισμο, υπεριδους-ορατο και διαφορικ διαθλασμετρο (HPLC-DAD-FL, HPLC-UV, HPLC-RI)
  • Σστημα αριας χρωματογραφας-ολφακτομετρας συζευγμνο με ανιχνευτ ιονισμο φλγας (GC-FID, GC-O)
  • Φασματοφωτμετρα ορατο-υπεριδους, φθορισμο, FT-IR
  • Χρωματμετρα
  • Συσκευ Rancimat
  • Πιλοτικ ελαιοτριβεο
  • Συσκευ ξρανσης με ψεκασμ για σχηματισμ νανοσωματιδων
  • Συσκευ μτρησης μεγθους σταγονιδων συστημτων διασπορς
  • Αναλυτς υφς τροφμων
  • Συσκευς εκτμησης αρτοποιητικς ικαντητας αλερων (φαρινογρφος και εξτενσιογρφος)
  • Ομογενοποιητς
  • Συσκευ ηλεκτροφρησης
  • Συσκευς κρυοξρανσης
  • Εργαστηριακς βιοαντιδραστρας στλης
  • Κλβανοι
  • Επωαστς
  • Θερμαινμενοι θλαμοι (με και χωρς φωτισμ) κ εργαστηριακς μικροσυσκευς.
  • Συσκευ μτρησης ενεργτητας νερο Aw
 
 
1. Ordoudi, S. A., Staikidou, C., Kyriakoudi, A., Tsimidou, M. Z.  
"A stepwise approach for the detection of carminic acid in saffron with regard to religious food certification. ",  Food Chemistry, 267, 410-419, (2018)
2. Kyriakoudi, A., & Tsimidou, M. Z. 
"Properties of encapsulated saffron extracts in maltodextrin using the büchi B-90 nano spray-dryer. ", Food Chemistry, 266, 458-465, (2018)
3. Tsimidou, M. Z., Nenadis, N., Servili, M., García Gonzáles, D. L., & Gallina Toschi, T.  
"Why tyrosol derivatives have to be quantified in the calculation of “Olive oil polyphenols” content to support the health claim provisioned in the EC reg. 432/2012", European Journal of Lipid Science and Technology, , 120, 1800098 (1-6), (2018)
4. Papadaki, E., Tsimidou, M. Z., & Mantzouridou, F. T. 
"Changes in phenolic compounds and phytotoxicity of the spanish-style green olive processing wastewaters by aspergillus niger B60. ", Journal of Agricultural and Food Chemistry, 66(19, 4891-4901, (2018)
5. Lalou, S., Ferentidou, M., Mantzouridou, F. T., & Tsimidou, M. Z. 
"Balsamic type varietal vinegar from cv. xinomavro (northen greece). optimization and scale-up of the alcoholic fermentation step using indigenous multistarters", Food Chemistry, 244, 266-274, (2018)
6. Matsakidou, A., Tsimidou, M. Z., & Kiosseoglou, V. 
"Storage behavior of caseinate-based films incorporating maize germ oil bodies", Food Research International, xx, xx-xx, (2018)
7. El Kadri, H., Lalou, S., Mantzouridou, F., & Gkatzionis, K. 
"Utilisation of water-in-oil-water (W1/O/W2) double emulsion in a set-type yogurt model for the delivery of probiotic lactobacillus paracasei", Food Research International, 107, 325-336, (2018)
8. Koupantsis, T., & Paraskevopoulou, A. 
"Flavour retention in sodium caseinate – carboxymethylcellulose complex coavervates as a function of storage conditions", Food Hydrocolloids, 69, 459-465, (2017)
9. Naziri, E., Koupantsis, T., Mantzouridou, F. T., Paraskevopoulou, A., Tsimidou, M. Z., & Kiosseoglou, V.  
"Influence of thermal treatment on the stability of vegetable “milk” obtained by ultrafiltration of aqueous oil body extracts from various sources", European Journal of Lipid Science and Technology, 119(7, 1600362 (1-13), (2017)
10. Evlogimenou, A., Paraskevopoulou, A., & Kiosseoglou, V.  
"Exploitation of hazelnut, maize germ and sesame seed aqueous extraction residues in the stabilisation of sesame seed paste (tahini)", Journal of the Science of Food and Agriculture, 97(1), 215-221, (2017)
11. Kirimlidou, M., Matsakidou, A., Scholten, E., Nikiforidis, C. V., & Kiosseoglou, V.  
"Composite gels structured by a gelatin protein matrix filled with oil bodies", Food Structure , 14, 46-51, (2017)
12. Matsakidou, A., Tsimidou, M. Z., & Kiosseoglou, V. 
"Revealing the invisible changes in ftir spectra upon storage of edible composite films using two dimensional correlation analysis", Paper presented at the 3rd IMEKOFOODS Conference: Metrology Promoting Harmonization and Standardization in Food and Nutrition, xx, 46-50, (2017)
13. Ordoudi, S. A., Cagliani, L. R., Melidou, D., Tsimidou, M. Z., & Consonni, R. 
"Uncovering a challenging case of adulterated commercial saffron", Food Control, 81, 147-155, (2017)
14. Bosmali, I., Ordoudi, S. A., Tsimidou, M. Z., & Madesis, P.  
"Greek PDO saffron authentication studies using species specific molecular markers", Food Research International, 100, 899-907, (2017)
15. Karagiorgos, N., Nenadis, N., Trypidis, D., Siozios, K., Siskos, S., Nikolaidis, S., & Tsimidou, M. Z. 
"An approach for estimating adulteration of virgin olive oil with soybean oil using image analysis", Paper presented at the 2017 6th International Conference on Modern Circuits and Systems Technologies, MOCAST 2017, 79376, xx-xx, (2017)
16. Tsimidou, M., & Tarantilis, P. A. 
"Special issue "saffron (crocus sativus, L.): Omics and other techniques in authenticity, quality, and bioactivity studies"", Molecules, 22(1), 10, (2017)
17. Conte, L., & Tsimidou, M. 
"Special issue on olive oil", European Journal of Lipid Science and Technology, 119(1, 1600407(1-2), (2017)
18. Kyriakoudi, A., & Tsimidou, M. Z. 
"Standardization of sample preparation conditions for crocetin isolation from saffron aided by response surface methodology", Paper presented at the 3rd IMEKOFOODS Conference: Metrology Promoting Harmonization and Standardization in Food and Nutrition, xx, 302-305, (2017)
19. Ordoudi, S. A., & Tsimidou, M. Z. 
"Building spectral databases for the quality control of spices: The case study of saffron", Paper presented at the 3rd IMEKOFOODS Conference: Metrology Promoting Harmonization and Standardization in Food and Nutrition, xx, 52-55, (2017)
20. Nenadis, N., & Tsimidou, M. Z.  
"Perspective of vibrational spectroscopy analytical methods in on-field/official control of olives and virgin olive oil", European Journal of Lipid Science and Technology, 119(1, 1600148(1-18), (2017)
21. Papadaki, E., Tsimidou, M. Z., & Mantzouridou, F. T. 
"Evaluation of the biological detoxification of table olive processing wastewaters by UV-VIS spectrophotometry and liquid chromatography ", Paper presented at the 3rd IMEKOFOODS Conference: Metrology Promoting Harmonization and Standardization in Food and Nutrition, xx, 328-331, (2017)
22. Kyriakoudi, A., Ordoudi, S. A., & Tsimidou, M. Z. 
"Current status and future needs in the assessment of saffron quality parameters included in the ISO 3632: Saffron (crocus sativus L.)", Paper presented at the 3rd IMEKOFOODS Conference: Metrology Promoting Harmonization and Standardization in Food and Nutrition, xx, 343-347, (2017)
23. Mastralexi, A., Filippidou, M., Mantzouridou, T. F., Zachariadis, G., & Tsimidou, M. Z. 
"Sodium content in spanish-style halkidiki green olives and its relationship with consumer acceptability scores", Paper presented at the 3rd IMEKOFOODS Conference: Metrology Promoting Harmonization and Standardization in Food and Nutrition, xx, 332-335, (2017)
24. Lalou, S., Kontogianni, V. G., Tsiafoulis, C. G., Gerothanassis, I. P., & Tsimidou, M. Z. 
"The potential of NMR spectroscopy vs separation techniques: The case of balsamic vinegar analysis", Paper presented at the 3rd IMEKOFOODS Conference: Metrology Promoting Harmonization and Standardization in Food and Nutrition, xx, 204-208, (2017)
25. Kyriakoudi, A., Kouzounis, D., Zoani, C., Zappa, G., & Tsimidou, M. Z. 
"The importance of metrofood ri for/in the development of the agrofood sector in the south eastern european (SEE) partner countries", Paper presented at the 3rd IMEKOFOODS Conference: Metrology Promoting Harmonization and Standardization in Food and Nutrition, xx, 200-203, (2017)
26. Adamopoulou, E., Leloudi, M. C., & Hatzidimitriou, E. 
"Xinomavro Naoussa red wines typicality; linking sensory and physicochemical data", Paper presented at the 3rd IMEKOFOODS Conference: Metrology Promoting Harmonization and Standardization in Food and Nutrition, xx, 311-314, (2017)
27. Erkekoglou, I., Nenadis, N., Samara, E., & Mantzouridou, F. T. 
"Functional teas from the leaves of arbutus unedo: Phenolic content, antioxidant activity, and detection of efficient radical scavengers", Plant Foods for Human Nutrition, 72(2), 176-183, (2017)
28. Mantzouridou, F. T., & Naziri, E. 
"Scale translation from shaken to diffused bubble aerated systems for lycopene production by blakeslea trispora under stimulated conditions", Applied Microbiology and Biotechnology, 101(5, 1845-1856, (2017)
29. Nenadis, N., & Stavra, K. 
"Effect of C-CBond type on the radical scavenging activity of hydroxy stilbenes: Theoretical insights in the gas and liquid phase", Journal of Physical Chemistry A, 121(9, 2014-2021, (2017)
30. Nenadis, N., & Stavra, K. 
"Effect of dehydrogenation or dihydrogenation of C?-C? bond of hydroxystilbenes to their hydrogen atom donating activity: A DFT approach", Paper presented at the 3rd IMEKOFOODS Conference: Metrology Promoting Harmonization and Standardization in Food and Nutrition, xx, 126-128, (2017)
31. Lalou, S., Capece, A., Mantzouridou, F. T., Romano, P., & Tsimidou, M. Z.  
"Implementing principles of traditional concentrated grape must fermentation to the production of new generation balsamic vinegars. starter selection and effectiveness", Journal of Food Science and Technology, 53(9), 3424-3436, (2016)
32. Naziri, E., Mitić, M. N., & Tsimidou, M. Z.  
"Contribution of tocopherols and squalene to the oxidative stability of cold-pressed pumkin seed oil (cucurbita pepo L.) ", European Journal of Lipid Science and Technology, 118(6, 898-905, (2016)
33. Nenadis, N., Heenan, S., Tsimidou, M. Z., & Van Ruth, S. 
"Applicability of PTR-MS in the quality control of saffron", Food Chemistry, 196, 961-967, (2016)
34. Consonni, R., Ordoudi, S. A., Cagliani, L. R., Tsiangali, M., & Tsimidou, M. Z. 
"On the traceability of commercial saffron samples using1H-NMR and FT-IR metabolomics", Molecules, 21(3), 286, (2016)
35. Paredi, G., Raboni, S., Marchesani, F., Ordoudi, S. A., Tsimidou, M. Z., Mozzarelli, A., & McPhee, D. J.  
"Insight of saffron proteome by gel-electrophoresis. Molecules,", Molecules, 21(2), 167, (2016)
36. Kyriakoudi, A., & Tsimidou, M. Z. 
"Sampling and reference material requirements for saffron authenticity and quality evaluation emerged from the methods developed within the COST action FA1101 (saffron-OMICS)", Paper presented at the 2nd IMEKOFOODS Conference: Promoting Objective and Measurable Food Quality and Safety, xx, 94-100, (2016)
37. Chrysanthou, A., Pouliou, E., Kyriakoudi, A., & Tsimidou, M. Z. 
"Sensory threshold studies of picrocrocin, the major bitter compound of saffron", Journal of Food Science, 81(1), S189-S198, (2016)
38. Kyriakoudi, A., Zoani, C., Zappa, G., & Tsimidou, M. Z.  
"Development of analytical methodologies to determine the elemental profile of saffron for geographical origin assessment studies", Paper presented at the 2nd IMEKOFOODS Conference: Promoting Objective and Measurable Food Quality and Safety, xx, 316-320, (2016)
39. Kyriakoudi, A., Pouliou, E., Ordoudi, S. A., & Tsimidou, M. Z. 
"Sensorial and functional attributes of herbal infusions containing saffron", Paper presented at the 2nd IMEKOFOODS Conference: Promoting Objective and Measurable Food Quality and Safety, xx, 304-309, (2016)
40. Kyriakoudi, A., Ordoudi, S. A., & Tsimidou, M. Z. 
"Stability dependence of bioactive apocarotenoids of krokos kozanis in the presence of natural phenolic antioxidants. its significance in bioavailability studies", Paper presented at the 2nd IMEKOFOODS Conference: Promoting Objective and Measurable Food Quality and Safety, xx, 310-315, (2016)
41. Naziri, E., Glisic, S. B., Mantzouridou, F. T., Tsimidou, M. Z., Nedovic, V., & Bugarski, B. 
"Advantages of supercritical fluid extraction for recovery of squalene from wine lees", Journal of Supercritical Fluids, 107, 560-565, (2016)
42. Nikiforidis, C. V., Donsouzi, S., & Kiosseoglou, V. 
"The interplay between diverse oil body extracts and exogenous biopolymers or surfactants", Food Research International, 83, 14-24, (2016)
43. Nenadis, N., & Paraskevopoulou, A. 
"Browning susceptibility of commercial monovarietal white wines under accelerated oxidation conditions: Correlation with compositional data and effect on total phenol content and radical scavenging activity", European Food Research and Technology,, 242(1, 1821-1828, (2016)
44. Koupantsis, T., Pavlidou, E., & Paraskevopoulou, A. 
"Glycerol and tannic acid as applied in the preparation of milk proteins - CMC complex coavervates for flavour encapsulation", Food Hydrocolloids, 57, 62-71, (2016)
45. Papadaki, E., & Mantzouridou, F. T. 
"Current status and future challenges of table olive processing wastewater valorization", Biochemical Engineering Journal, 112, 103-113, (2016)
46. Papadopoulos, A. G., Nenadis, N., & Sigalas, M. P. 
"DFT study of radical scavenging activity of sesame oil lignans and selected in vivo metabolites of sesamin", Computational and Theoretical Chemistry, 1077, 125-132, (2016)
 
   
  School of Chemistry
Aristotle University of Thessaloniki