Constantina Tzia
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Constantina Tzia has a total of 4 co-authors. Here are the top co-authors by number of shared publications:
- Charikleia Chranioti
National Technical University of Athens
1 shared publication Evanthia Vorria
Laboratory of Food Chemistry and Technology, School of Chemical Engineering National Technical University of Athens, Athens, Greece
1 shared publication- Vasiliki Polychniatou
Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., 15780 Zografou, Greece
1 shared publication Virginia Giannou
Laboratory of Food Chemistry and Technology, School of Chemical Engineering National Technical University of Athens, Athens, Greece
1 shared publication
Latest Publications
- 22 January 2016
- Published by Springer Nature in Food and Bioprocess Technology
- Vol. 9 (5) , 882-891
Study of the Emulsifying Ability of Olive Oil Endogenous Compounds in Co-surfactant Free Olive Oil w/o Nanoemulsions with Food Grade Non-ionic Surfactants
- 22 January 2016
- Published by Springer Nature in Food and Bioprocess Technology
- Vol. 9 (5) , 882-891
Study of the Emulsifying Ability of Olive Oil Endogenous Compounds in Co-surfactant Free Olive Oil w/o Nanoemulsions with Food Grade Non-ionic Surfactants
- 26 February 2013
- Published by Springer Nature in Food and Bioprocess Technology
- Vol. 7 (4) , 1057-1065
Arabic Gum Mixtures as Encapsulating Agents of Freeze-Dried Fennel Oleoresin Products
- 26 February 2013
- Published by Springer Nature in Food and Bioprocess Technology
- Vol. 7 (4) , 1057-1065
Arabic Gum Mixtures as Encapsulating Agents of Freeze-Dried Fennel Oleoresin Products
- 18 November 2004
- Published by Wiley in European Journal of Lipid Science and Technology
- Vol. 106 (11) , 759-765
Hazard analysis and critical control point of frying – safety assurance of fried foods
Deep frying can pose hazards due to oil deterioration (oxidation, polymerization, hydrolysis) and harmful components formation such as trans fatty acids, highly oxidized or polymerized constituents of fatty acids and acrylamide. An analysis of safety hazards of the production of the potato chips and french fries, was carried out from potato harvesting until final products packaging according to hazard analysis and critical control point approach focusing mainly on the first three principles. Since frying is considered a critical control point, the critical limits for the frying temperature and for the potential hazards must be controlled in order to ensure fried products safety.
- 18 November 2004
- Published by Wiley in European Journal of Lipid Science and Technology
- Vol. 106 (11) , 759-765
Hazard analysis and critical control point of frying – safety assurance of fried foods
Deep frying can pose hazards due to oil deterioration (oxidation, polymerization, hydrolysis) and harmful components formation such as trans fatty acids, highly oxidized or polymerized constituents of fatty acids and acrylamide. An analysis of safety hazards of the production of the potato chips and french fries, was carried out from potato harvesting until final products packaging according to hazard analysis and critical control point approach focusing mainly on the first three principles. Since frying is considered a critical control point, the critical limits for the frying temperature and for the potential hazards must be controlled in order to ensure fried products safety.