Πλοήγηση ανά Θέμα "olive"
Αποτελέσματα 1-7 από 7
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Effect of dietary olive leaves and/or α-tocopheryl acetate supplementation on microbial growth and lipid oxidation of turkey breast fillets during refrigerated storage
(2010)Thirty turkeys were allocated to five groups of six birds each. One group that served as control was fed a basal diet, while the others were fed diets supplemented with olive leaves at 5 or 10 g/kg, or α-tocopheryl acetate ... -
The effects of an olive fruit polyphenol-enriched yogurt on body composition, blood redox status, physiological and metabolic parameters and yogurt microflora
(2016)In the present study we investigated the effects of an olive polyphenol-enriched yogurt on yogurt microflora, as well as hematological, physiological and metabolic parameters, blood redox status and body composition. In a ... -
Energy budget in organic and conventional olive groves
(2007)An energy analysis, combined with an economic one, in conventional and organic olive groves is useful in evaluating present situation and deciding best management strategies. The objective of this study was to evaluate the ... -
Food Consumption and Frailty Syndrome: Results From the Hellenic Longitudinal Investigation of Aging and Diet Study
(2019)[No abstract available] -
Hazardous enrichment of toxic elements in soils and olives in the urban zone of Lavrio, Greece, a legacy, millennia-old silver/lead mining area and related health risk assessment
(2022)Lavrio is a Greek town with several abandoned Ag/Pb mines. In this study, 19 potentially toxic elements (PTEs) were measured in soil, weeds, and olives. Levels of seven of the studied PTEs in soil were highly elevated: Zn ... -
Innovative Use of Olive, Winery and Cheese Waste By-Products as Functional Ingredients in Broiler Nutrition
(2022)The purpose of this study was to evaluate the dietary use of novel silage that was created by combining three agro-industrial wastes produced in bulk, i.e., olive mill wastewater, grape pomace, and deproteinized feta cheese ... -
Preprocessing storage conditions for green 'Conservolea' and 'Chondrolia' table olives
(2002)Green olives (Olea europaea L. cvs. 'Conservolea' and 'Chondrolia'), destined for Spanish-style processing, were harvested at the beginning and the end of commercial harvest period and stored at 5 and 7.5 degreesC in air ...