Project

Impact

  • Improvement of quality and safety of fried foods.
  • Protection of consumers’ health from harmful effects of overly degrade oils.
  • Help in implementing the existing safety limits in the catering sector.
  • Provide better knowledge of physical and chemical changes occurring during frying.
  • Provide valuable information on interfacial phenomena and capillary penetration of culinary oils which are extremely scarce in the literature.

Contact

Ass. Prof. Eleni Kalogianni
Department of Food Technology

Διεύθυνση

School of Food Technology and Nutrition
Alexander Technological Educational Institution (ATEI) of Thessaloniki,
Thessaloniki, 57400, Greece

Τηλέφωνο

+30 2310 013 907

Ηλεκτρονικό Ταχυδρομείο

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