Πλοήγηση ανά Συγγραφέα "Ambrosiadis, I."
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Dietary versus post-mortem use of oregano oil and/or alpha-tocopherol in turkeys to inhibit development of lipid oxidation in meat during refrigerated storage
Govaris, A.; Botsoglou, N.; Papageorgiou, G.; Botsoglou, E.; Ambrosiadis, I. (2004)The dietary and post-mortem uses of oregano oil in turkeys to inhibit development of lipid oxidation in breast and thigh meat during refrigerated storage were investigated. Using minced meat, patties were prepared from ... -
Effect of dietary olive leaves (Olea europaea L.) on lipid and protein oxidation of refrigerated stored n-3-enriched pork
Botsoglou, E.; Govaris, A.; Pexara, A.; Ambrosiadis, I.; Fletouris, D. (2014)The objective of this study was to evaluate the effect of dietary olive leaves versus -tocopheryl acetate on lipid and protein oxidation of raw and cooked longissimus dorsi muscle from pigs fed diets supplemented with fish ... -
Effect of olive leaf (Olea europea L.) extracts on protein and lipid oxidation in cooked pork meat patties enriched with n-3 fatty acids
Botsoglou, E.; Govaris, A.; Ambrosiadis, I.; Fletouris, D.; Papageorgiou, G. (2014)BACKGROUNDThe 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 ... -
Effect of olive leaf (Olea europea L.) extracts on protein and lipid oxidation of long-term frozen n-3 fatty acids-enriched pork patties
Botsoglou, E.; Govaris, A.; Ambrosiadis, I.; Fletouris, D.; Botsoglou, N. (2014)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 ... -
Lipid and protein oxidation of alpha-linolenic acid-enriched pork during refrigerated storage as influenced by diet supplementation with olive leaves (Olea europea L.) or alpha-tocopheryl acetate
Botsoglou, E.; Govaris, A.; Ambrosiadis, I.; Fletouris, D. (2012)The objective of this study was to evaluate the effect of diet supplementation with olive leaves or alpha-tocopheryl acetate on lipid and protein oxidation of raw and cooked n-3 enriched-pork during refrigerated storage. ... -
Oregano herb versus oregano essential oil as feed supplements to increase the oxidative stability of Turkey meat
Florou-Paneri, P.; Palatos, G.; Govaris, A.; Botsoglou, D.; Giannenas, I.; Ambrosiadis, I. (2005)The objective of this study was to investigate the use of oregano herb versus oregano essential oil as feed supplements to increase the oxidative stability of turkey meat stored at 4°C. Thirty 12-week-old turkeys allocated ...