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May 2002
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Partner Information
3 Agricultural University of Athens, Dep. Food Science & Technology, Lab. Microbiology & Biotechnology of Foods
Contact

75 Iera Odos, Athens 11855, Greece
Tel: +30-210-529 4693
Fax: +30-210-529 4693
E-mail : gjn@auadec.aua.gr, kkoutsou@agro.auth.gr
Website: http://www.aua.gr

Role and Contribution 

Workplan

Research Personnel

Qualifications

Selected References

  1. Nychas, G.J.E, Drosinos, E., and Board, R.G.,(1998). Chemical changes in stored meat. In: The Microbiology of Meat and Poultry. Ed. Board, R.G. and Davies, A.R. pp. 288-326. London:Blackie Academic and Professional.

  2. Nychas, G.J.E, & Drosinos, E. (1999) Meat and poultry spoilage In; Encyclopedia of Food Microbiology (Eds R. Robisnson, C. Batt and P. Patel) Academic Press, London

  3. Tsigarida, E., Skandamis, P., and Nychas, G.J-E. (2000) Behaviour of Listeria monocytogenes annd autochthonous flora on meat stored under aerobic, vacuum and modified atmosphere packaging conditions with or without the presence of oregano essential oil at 5 oC. J. App. Microbiol., 89, 901-909

  4. Koutsoumanis K. 2001. Predictive modelling of the shelf life of fish under non-isothermal conditions. Appl. Environ. Microbiol. 67(4), 1821-1829

  5. Koutsoumanis, K., Lambropoulou, K., & 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 15C. J. Food Protect. 62: 398-

  6. Koutsoumanis, K. & Nychas, G-J. E (2000) Application of a Systematic Experimental Procedure in Order to Develop a Microbial Model for Rapid Fish Shelf Life Predictions. Int. J. Food Microbiol. 60, 171-184  

  7. Koutsoumanis, M. Taoukis, P., Drosinos, E., & Nychas, G-J.(2000) Applicability of an Arrhenius model for combined effect of temperature and CO2 packaging on the spoilage microflora of fish. Appl.Environ. Microbiol. 66, 3528-3534  


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EC FIFTH FRAMEWORK PROGRAMME - Quality of Life and Management of Living Resources - Project QLK1-2002-02545