Zobrazeno 1 - 10
of 69
pro vyhledávání: '"E. Botsoglou"'
Publikováno v:
Journal of Dairy Research. 86:483-489
The aim of this work was to examine the effect of modified atmosphere packaging on the physicochemical and microbiological changes of Graviera Agraphon cheese during refrigerated storage. Blocks of Graviera Agraphon cheese weighing around 200 g were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::627bd281acbdd8968788a192706b90ee
https://doi.org/10.1017/s0022029919000724
https://doi.org/10.1017/s0022029919000724
Publikováno v:
International Journal of Dairy Technology. 68:218-226
In this study, changes in the fatty acid profile including conjugated linoleic acids (CLA) of grated Graviera Agraphon cheese packaged in modified atmosphere under retail display lighting for up to 60 days at 4 °C, were determined. Saturated fatty a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::badb5f3143d9381853771e4b4e79c999
https://doi.org/10.1111/1471-0307.12182
https://doi.org/10.1111/1471-0307.12182
Autor:
Dimitrios J. Fletouris, Ioannis Ambrosiadis, E. Botsoglou, Alexander Govaris, N. A. Botsoglou
Publikováno v:
Meat Science. 98:150-157
Our previous study has demonstrated the protective effects of olive leaf extracts on the oxidation of pork patties from n-3 fatty acid-enriched meat during refrigerated storage. The target of the present study was to examine these effects during froz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5fdc0a731c8f086b677df54b5e7d001c
https://doi.org/10.1016/j.meatsci.2014.05.015
https://doi.org/10.1016/j.meatsci.2014.05.015
Autor:
E. Botsoglou, Ioannis Ambrosiadis, Alexander Govaris, Andreana Pexara, Dimitrios J. Fletouris
Publikováno v:
International Journal of Food Science & Technology. 49:42-50
Summary The objective of this study was to evaluate the effect of dietary olive leaves versus α-tocopheryl acetate on lipid and protein oxidation of raw and cooked longissimus dorsi muscle from pigs fed diets supplemented with fish oil. Enrichment o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3e435646ff152065db5ed87b5f98b604
https://doi.org/10.1111/ijfs.12272
https://doi.org/10.1111/ijfs.12272
Autor:
E. Botsoglou, Georgios Papageorgiou, Ioannis Ambrosiadis, Dimitrios J. Fletouris, Alexandros Govaris
Publikováno v:
Journal of the Science of Food and Agriculture. 94:227-234
BACKGROUND The effect of olive leaf extracts on lipid and protein oxidation of cooked pork patties refrigerated stored for 9 days was evaluated. Patties were prepared from longissimus dorsi muscle of pigs, and dietary supplemented with linseed oil. R
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e3723066d4ffcc1d704e23c2e9ee95f7
https://doi.org/10.1002/jsfa.6236
https://doi.org/10.1002/jsfa.6236
Publikováno v:
Journal of the Science of Food and Agriculture. 93:2053-2060
BACKGROUND Ninety-six brown Lohmann laying hens were equally assigned into four groups with six replicates. Hens within the control group were given a corn/soybean-based diet supplemented with 30 g kg−1 fish oil. Two other groups were given the sam
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::421c2ad07c0300472602b3f3a030e6a4
https://doi.org/10.1002/jsfa.6017
https://doi.org/10.1002/jsfa.6017
Publikováno v:
Food Chemistry. 134:1059-1068
The antioxidant potential of dietary olive leaves or α-tocopheryl acetate supplementation on lipid oxidation of refrigerated stored hen eggs enriched with very long-chain n-3 fatty acids, was investigated. Ninety-six brown Lohmann laying hens, were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5700db698d9b0e2e27f3a2a3e2fc7cd6
https://doi.org/10.1016/j.foodchem.2012.03.014
https://doi.org/10.1016/j.foodchem.2012.03.014
Publikováno v:
International Journal of Food Science & Technology. 47:2388-2396
Summary Fresh eggs from hens fed diets supplemented with 4% linseed oil (LO) or sunflower oil (SO) were either directly submitted to pasteurisation, hard-boiling or scrambling processing, or first submitted to refrigerated storage at 4 °C for 60 day
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5eef49cb30b25111d824ae8cf85a2c00
https://doi.org/10.1111/j.1365-2621.2012.03114.x
https://doi.org/10.1111/j.1365-2621.2012.03114.x
Publikováno v:
British Poultry Science. 53:508-519
1. The aim of this study was to evaluate the effect of supplementation of the layer diet with olive leaves (Olea europea L.) on lipid oxidation and fatty acid profile of α-linolenic acid enriched eggs during refrigerated storage, and to compare this
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e77cf03cfe6b4a3ac8f177a035652665
https://doi.org/10.1080/00071668.2012.720672
https://doi.org/10.1080/00071668.2012.720672
Publikováno v:
Journal of Animal Physiology and Animal Nutrition. 97:740-753
Ninety-six brown Lohmann laying hens were equally assigned into four groups with six replicates. Hens within the control group were fed a corn-soybean-based diet supplemented with 4% linseed oil. Two other groups were given the same diet further supp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9c68ff54472ac5c449532fe5a969e5cd
https://doi.org/10.1111/j.1439-0396.2012.01316.x
https://doi.org/10.1111/j.1439-0396.2012.01316.x