Main Staff K. Labropolou

Κ. Lampropoulou

Lampr1

Kyriaki Lampropoulou

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Latest Degree: PhD, Humberside and Lincolnshire University, England (2000)

Research Interests: Preservation of Frozen Foods and Ready to eat foods; Predictive modelling and quality of fresh fish and meat; Natural antimicrobials

Teaching: Food Processing Labs, Research Associate

Scientific and Professional Organizations:

Publications:

Koutsoumanis, K., Lambropoulou, K., and Nychas, G.J.E. (1999). A predictive model for the non-thermal inactivation of Salmonella enteritidis in a food model system supplemented with a natural antimicrobial. International Journal of Food Microbiology.

Koutsoumanis, K., Lampropoulou, K., and Nychas, G.J.E., (1999). Biogenic and Sensory Changes Associated with the Microbial Flora of Mediterranean gilt-head seabream (Sparus aurata) stored aerobically at 0, 8, and 15 oC. Journal of Food Protection, 62.

Drosinos, Ε..Η, Lambropoulou, Κ.Α., Mitre, Ε. and Nychas, G.J.E., (1997). Attributes of fresh gilt-head seabream (Sparus aurata) fillets treated with potassium sorbate, sodium gluconate and stored under a modified atmosphere at 0±1 oC. Journal of Applied Microbiology, 83,569-575.

Lambropoulou, Κ.Α., Drosinos, Ε..Η, Nychas, G.J.E., (1996). The effect of glucose supplementetion on the spoilage microflora and chemical composition of minced beef stored aerobically or under a modified atmosphere at 4 oC. International Journal of Food Microbiology, 30,281-291.

Lambropoulou, Κ.Α., Tassou, C., Drosinos, Ε..Η, Nychas, G.J.E. (1998). The effect of different treatment (potassium sorbate, warm water and their combination) in the growth and change of microflora in Mullus barbatus and Cyprinus caprio. Proceedings of the 5th ΕLΕΤΕΤ Conference, Νοvember 1998.

Lambropoulou, Κ.Α., Tassou, C., Drosinos, Ε..Η, Nychas, G.J.E., (1998). Study of the growth/survival of Salmonella enteritidis και Listeria monocytogenes in Mullus barbatus and Cyprinus caprio stored in ice under a modified atmospheres after been treated with pottasium sorbate or warm water or their combination. Proceedings of the 5th ΕLΕΤΕΤ Conferrence, Νοvember 1998.

Κοutsoumanis, Κ., Lampropoulou, Κ., Taoukis, P.S., and Nychas, G.J.E.Ι., (1998). Modeling the effect of oregano (oreganum vulgare) essential oil on the death/survival of Salmonella enteritidis in homemade taramosalad. International Food Symposium: Application of modeling as an innovative technology in the agri- food-chain, Wageningen, 29 November-2 December.

Τaoukis, P. ,Koutsoumanis, K., Lambropoulou, K., Nychas, G.G., (1996). Modelling Brochothrix thermosphacta as spoilage predictor of tsipoura fish. Effect of growth parameters in model broth, fish juice and fish tissue. Proceedings of Food Micro 96, Hungary.

Hahoulakos, Ε., Lambropoulou, Κ.Α., Drosinos, Ε..Η, Nychas, G.J.E., (1995). Microbial και physicochemical changes in Μullus barbatus while stored in ice and under modified atmosphere at 0οC. Proceedings of the 3rd ΕLΕΤΕΤ Conferrence, September 1995.
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