Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Ioannis Giogios"'
Publikováno v:
Italian Journal of Animal Science, Vol 15, Iss 4, Pp 681-688 (2016)
Two groups of identically-reared shi drum, having received different diets (Group A: 45% protein and 16% fat and Group B: 48% protein and 12% fat), were compared for their yields and their chemical and sensory quality. They exhibited similar dressing
Externí odkaz:
https://doaj.org/article/eba9c8ff9a6b46e39ffd3b13b0dd919d
Autor:
Ioannis Giogios
H παρούσα διατριβή στοχεύει στην βελτίωση της γνώσης μας σχετικά με τη διατροφική αξία, την ποιότητα και τα οργανοληπτικά χαρακτηριστικ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::45cc1f00b3a4b1a92243e9a862fda881
https://doi.org/10.12681/eadd/36430
https://doi.org/10.12681/eadd/36430
Publikováno v:
Italian Journal of Animal Science, Vol 15, Iss 4, Pp 681-688 (2016)
Two groups of identically-reared shi drum, having received different diets (Group A: 45% protein and 16% fat and Group B: 48% protein and 12% fat), were compared for their yields and their chemical and sensory quality. They exhibited similar dressing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5c5081a46d713bf1818fe1543b1a6002
https://doaj.org/article/eba9c8ff9a6b46e39ffd3b13b0dd919d
https://doaj.org/article/eba9c8ff9a6b46e39ffd3b13b0dd919d
Publikováno v:
LWT - Food Science and Technology. 58:272-279
The present study was designed to compare the impact of a two- vs a three-phase decanter on the quality parameters, sterols, fatty acids, terpenes, phenolic compounds and volatile compounds, as well as antiradical activity of the obtained oils. Moreo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ee39a0266e2b3f1d92d1663389fa4cce
https://doi.org/10.1016/j.lwt.2014.02.052
https://doi.org/10.1016/j.lwt.2014.02.052
Publikováno v:
Food Chemistry. 141:3153-3159
Two fish groups differing in size (average weighing 830 ± 220 and 1600 ± 350 g, respectively) were evaluated for their sensory, somatometric and chemical quality characteristics. No differences were found in the yields and fillet proximate composit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d682fa3bf29a6f2efb0d21470573159d
https://doi.org/10.1016/j.foodchem.2013.05.154
https://doi.org/10.1016/j.foodchem.2013.05.154
Publikováno v:
Animal Feed Science and Technology. 158:73-84
This study aimed at giving information on the fish feeds’ volatile compounds and factors affecting them, since no respective data are currently available in the literature. Two different fish oils, a standard fish oil (FO) and a sardine oil (SO) we
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::923e82753e00fdd1c52f7879f467acd3
https://doi.org/10.1016/j.anifeedsci.2010.03.012
https://doi.org/10.1016/j.anifeedsci.2010.03.012
Publikováno v:
Aquaculture. 290:116-121
Gilthead sea bream were fed in triplicate four extruded diets containing different lipid sources. All diets contained a low level of fish meal (15%) and plant protein inclusion; the control diet contained fish oil (FO), whereas the other three experi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e0152f19d27fae9b5fc730ac1dcad352
https://doi.org/10.1016/j.aquaculture.2009.02.006
https://doi.org/10.1016/j.aquaculture.2009.02.006
Autor:
Kriton Grigorakis, I. Nengas, Ioannis Giogios, Maria N. Alexis, Nikos Papaioannou, Sotiris Papasolomontos
Publikováno v:
Journal of the Science of Food and Agriculture. 89:88-100
BACKGROUND: Although volatile compounds characterising seafood have been studied extensively, no similar data are available regarding the volatiles of raw materials used in fish feed. Therefore the aim of this study was to make an initial screening o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d00fa239df658ae2bc59dbc8db7dfc7d
https://doi.org/10.1002/jsfa.3414
https://doi.org/10.1002/jsfa.3414
Publikováno v:
Foodfunction. 4(8)
Olive fruits from the Koroneiki cultivar (Olea europaea L.) grown in Messenia, Greece, were hand-picked from the same trees in progressive maturity stages, covering three months, and processed identically with a commercial olive mill and a three-phas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::26419bda8fdf7fc210b73c77ddb2113e
https://pubmed.ncbi.nlm.nih.gov/23727843
https://pubmed.ncbi.nlm.nih.gov/23727843
Publikováno v:
Mediterranean Marine Science; Vol 14, No 2 (2013); 343-352
Mediterranean Marine Science, Vol 14, Iss 2, Pp 343-352 (2013)
Mediterranean Marine Science, Vol 14, Iss 2, Pp 343-352 (2013)
The volatile compounds of highly commercialised fresh Mediterranean seafood species, including seven fish (sand-smelt Atherina boyeri , picarel Spicara smaris , hake Merluccius merluccius , pilchard Sardina pilchardus , bogue Boobps boops , anchovy E
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1233079eb48cdf119f268f20a1a65e3b
https://doi.org/10.12681/mms.342
https://doi.org/10.12681/mms.342