Main Staff E. Lazos

E. Lazos

Lazos1

Evangelos S. Lazos

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Latest Degree: Ph.D. National Technical University of Athens, Greece, 1988

Research Interests: Thermal processing; Thermophysical properties; Sorption Phenomena; Rheology of Dough; Trace Elements in Greek Foods; Vegetable Oil Processing; Traditional Foods, Natural Antioxidants, Food Extrusion

Teaching: Food Processing I & Food Processing II.

Scientific and Professional Organizations:

  • IFT
  • Association of Greek Food technologists
  • Greek Chemists Association

 

Selected Publications:

Lafka, T.-I., Lazou, A. E., Sinanoglou, V. J. LAZOS, E. S. (2011). Phenolic and antioxidant potential of olive oil mill wastes. Food Chemistry, 125, (1), 92-98.

LAZOS, E. S. Lafka, T.-I., Lazou, A. E., Labropoulos, A. (2010). Fermentation and characteristics of a traditional sweet dough baked product (tsoureki). 2010-TRP-2793-IFT, IFT Annual Meeting Abs No 228-01.

Lafka, T.-I., Sinanoglou, V., and LAZOS, E.S. (2007). On the extraction and antioxidant activity of phenolic compounds from winery wastes. Food Chemistry, 104(3), 1206-1214.

LAZOS, E.S., Lafka, T., Lazou, A.E., Lapropoulos, A., (2008) “Evaluation of rheological properties of wheat flour-water doughs with added hydrocolloids or fat”, No 08-A-1585-IFT, Technical Research Papers. IFT Annual Meeting, USA

LAZOS, E. S. Lafka, T., Lazou, A. and Labropoulos, A. (2009). Thermophysical Properties of Eggplant and Zucchini. Abs.No 09-A-2689-IFT, Technical Research Papers. IFT Annual Meeting, USA.

Lazos, E.S., Aggelousis, G., and Bratakos, M.(1993). Fermentation of Trahanas: A milk wheat flour combination. Plant Foods for Human Nutrition, 44:45?62.

Bratakos, M.S., LAZOS, E.S., and Bratakos, S.M. (2002). Chromium content of selected Greek foods. The Science of the Total Environment, 290: 47-58.


MSc Thesis Supervision:

  • "Osmotic Dehydration of Fruits", N. Faradouris, School of Food Fisheries & Environmental Studies, Humberside University (U.K.) (1994).
  • "Rheology of Some Specific Purpose Doughs", E. Chatzistavrou, School of Food Fisheries & Environmental Studies, Humberside University (U.K.) (1994).
  • "Sorption Phenomena in Some High Sugar and Protein Traditional Greek Foods: The Case of Halva", M. Fotopoulou, School of Food Fisheries & Environmental Studies, Humberside University (U.K.) (1994).
  • "Thermophysical Properties of Plant Foods", V. Papadoni, School of Applied Science & Technology, University of Lincolnshire & Humberside (UK) (1996).
  • "Kinetics of Xanthan Production with Xanrhomonas campestris from whey", I. Giannakis, School of Applied Science & Technology, University of Lincolnshire & Humberside (UK) (1996).
  • "Rheology of Batter Type Doughs", L. Sasloglou, School of Applied Science & Technology, University of Lincolnshire & Humberside (UK) (1996).
  • Kinetics of Acid Hydrolysis of Lactose in Whey", S. Tripatzis, School of Applied Science & Technology, University of Lincolnshire & Humberside (UK) (1998).
  • "Aluminium in Selected Greek Foods”, S. Bratakos, School of Applied Science & Technology, University of Lincolnshire & Humberside (UK) (1998).
  • "Thermophysical properties of minced meat - breadcrumb combinations", A. Kalemi, School of Applied Science & Technology, University of Lincolnshire & Humberside (UK) (1999).
  • "Kinetics of Thiamine Degradation in Peas", M.-E. Valasidou, Department of Biological & Food Science, University of Lincolnshire & Humberside (UK) (2000).
  • "Effect of Heat Processing on Thiamine in Peas", P. Tsintoni, Department of Biological & Food Science, University of Lincolnshire & Humberside (UK) (2000).

 

PUBLICATIONS

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