Home | | ENGLISH   
 
 >  >   > 
   
 
 
  , 
: 
 
 
 
������������
������������ ������������
����� ������� ���������
����� �������
54124, �����������
���.:2310 997832
adparask@chem.auth.gr
 
 
 click
 
  • Μελτη των λειτουργικν ιδιοττων (γαλακτωματοποιητικ, αφριστικ, πηκτωματοποιητικ δρση) βιοπολυμερν σε συστματα τροφμων.
  • Μελτη της συγκρτησης αρωματικν ενσεων απ συστματα διασπορς.
  • Αξιολγηση ρεολογικς συμπεριφορς και οξειδωτικς σταθερτητας συστημτων διασπορς.
  • Μελτη της υφς στερεν τροφμων, πως πηκτν, προντων κρατος και αρτοποιας.
 
 
1. Koupantsis, T., & Paraskevopoulou, A. 
"Flavour retention in sodium caseinate – carboxymethylcellulose complex coavervates as a function of storage conditions", Food Hydrocolloids, 69, 459-465, (2017)
2. 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)
3. 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)
4. 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)
5. 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)
 
 
1.

12 (25.07.03 – 25.07.04).
 
 
 
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., ���. 200 (2000)
 
   
  School of Chemistry
Aristotle University of Thessaloniki