Πλοήγηση ανά Συγγραφέα "Govaris, A."
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Effect of dietary oregano oil and alpha-tocopheryl acetate supplementation on iron-induced lipid oxidation of turkey breast, thigh, liver and heart tissues
Papageorgiou, G.; Botsoglou, N.; Govaris, A.; Giannenas, I.; Iliadis, S.; Botsoglou, E. (2003)Twenty-five 12-week-old turkeys randomly divided into five groups were given a basal diet, or a basal diet supplemented with 200 mg alpha-tocopheryl acetate/kg, or 100 mg oregano oil/kg or 200 mg oregano oil/kg, or 100 mg ... -
Effect of frozen storage on the quality of whole fish and fillets of horse mackerel (Trachurus trachurus) and Mediterranean hake (Merluccius mediterraneus)
Simeonidou, S.; Govaris, A.; Vareltzis, K. (1997)Whole fish and fillets of horse mackerel (Trachurus trachurus) and mediterranean hake (Merluccius mediterraneus) were assessed for quality (physical, chemical and sensory attributes) changes throughout 12 months of frozen ... -
EFFECT OF MODIFIED ATMOSPHERE PACKAGING ON HALVAS FARSALON QUALITY DURING REFRIGERATED STORAGE
Botsoglou, E.; Vareltzis, P.; Giannouli, P.; Govaris, A. (2012)Halvas Farsalon, a traditional confection of Greece, was packaged under modified atmosphere conditions (MAP) with four different gas mixtures (groups: A: 80% N-2-20%CO2; B: 30%N-2-70%CO2; C: 100%N-2, and Control: atmospheric ... -
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 ... -
Effect of processing and storage on the fatty acid composition of n-3 or n-6 fatty acid-enriched eggs
Botsoglou, E.; Govaris, A.; Pexara, A.; Fletouris, D. (2012)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 ... -
Effect of processing on the fatty acid composition of fresh and stored n-3 and n-6 eggs from hens fed diets supplemented with fish or sunflower oil
Botsoglou, E.; Govaris, A.; Fletouris, D.; Botsoglou, N. (2013)Eggs from hens fed diets supplemented with 3% fish or sunflower oil were either fresh submitted to pasteurization, hard-boiling or scrambling processing, or were first submitted to refrigerated storage at 4 degrees C for ... -
Effect of supplementation of the laying hen diet with olive leaves (Olea europea L.) on lipid oxidation and fatty acid profile of alpha-linolenic acid enriched eggs during storage
Botsoglou, E.; Govaris, A.; Fletouris, D.; Botsoglou, N. (2012)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 alpha-linolenic acid enriched eggs during refrigerated ... -
The effects of dietary oregano essential oil and alpha-tocopheryl acetate on lipid oxidation in raw and cooked turkey during refrigerated storage
Botsoglou, N. A.; Grigoropoulou, S. H.; Botsoglou, E.; Govaris, A.; Papageorgiou, G. (2003)The effects of dietary oregano essential oil and alpha-tocopheryl acetate supplementation on the susceptibility of raw and cooked turkey breast and thigh meat to lipid oxidation during refrigerated storage for 9 days were ... -
Effects of experimental challenge of ewes with Mannheimia haemolytica on subsequent milk composition
Fragkou, I. A.; Solomakos, N.; Dagleish, M. P.; Cripps, P. J.; Papaioannou, N.; Boscos, C. M.; Ververidis, H. N.; Billinis, C.; Orfanou, D. C.; Govaris, A.; Kyriazakis, I.; Fthenakis, G. C. (2008)The objective was to describe the physicochemical changes during the early phase of subclinical mastitis and to associate them with pathological findings. A Mannheimia haemolytica strain was deposited into one teat duct ... -
Fate of enterotoxigenic Staphylococcus aureus and staphylococcal enterotoxins in Feta and Galotyri cheeses
Pexara, A.; Solomakos, N.; Sergelidis, D.; Govaris, A. (2012)In this study the fate of enterotoxigenic Staphylococcus aureus and staphylococcal enterotoxins in Feta and Galotyri cheeses were studied. Initially, the enterotoxigenic abilities of four Staph. aureus LHA, LHB, LHC and ... -
The fate of Escherichia coli O157 : H7 in Myzithra, Anthotyros, and Manouri whey cheeses during storage at 2 and 12 degrees C
Govaris, A.; Koidis, P.; Papatheodorou, K. (2001)Myzithra, Anthotyros and Manouri whey cheeses were inoculated the day after production with Escherichia coli O157:H7 at concentrations of approx. 1.8 x 10(6) cfu g(-1) and stored at 2 and 12 degreesC for 30 and 20 days, ... -
Field evaluation of the effect of a probiotic-containing Bacillus licheniformis and Bacillus subtilis spores on the health status, performance, and carcass quality of grower and finisher pigs
Alexopoulos, C.; Georgoulakis, I. E.; Tzivara, A.; Kyriakis, C. S.; Govaris, A.; Kyriakis, S. C. (2004)The aim of the study was to assess the efficacy of BioPlus 2B, a probiotic containing Bacillus licheniformis and B. subtilis spores, on the health status and productivity of pigs, during weaning, growing and finishing ... -
The incorporation of dehydrated rosemary leaves in the rations of turkeys and their impact on the oxidative stability of the produced raw and cooked meat
Botsoglou, N. A.; Govaris, A.; Giannenas, I.; Botsoglou, E.; Papageorgiou, G. (2007)Thirty-six 12-week-old turkeys were distributed into six groups and were raised for 4 weeks on rations containing 0%, 0.5% or 1.0% dehydrated rosemary leaves as antioxidant in the presence of alpha-tocopheryl acetate from ... -
The induction of lymphoid follicle-like structures in the ovine teat duct following experimental infection with Mannheimia haemolytica
Fragkou, I. A.; Dagleish, M. P.; Papaioannou, N.; Cripps, P. J.; Boscos, C. M.; Ververidis, H. N.; Orfanou, D. C.; Solomakos, N.; Finlayson, J.; Govaris, A.; Kyriazakis, I.; Fthenakis, G. C. (2010)The objectives of this study were to investigate the early stages of experimental infection of the ovine mammary gland with Mannheimia haemolytica and to identify the lymphocyte subsets accumulating at the teat duct. M. ... -
The inhibitory potential of feed supplementation with rosemary and/or alpha-tocopheryl acetate on microbial growth and lipid oxidation of turkey breast during refrigerated storage
Govaris, A.; Florou-Paneri, P.; Botsoglou, E.; Giannenas, I.; Amvrosiadis, I.; Botsoglou, N. (2007)Twenty-four 12-week-old female turkeys divided into four equal groups were fed a basal diet (CONT) or basal diet supplemented with 300mg alpha-tocopheryl acetate/kg (TOC), or 5g rosemary/kg (ROS5), or 10g rosemary/kg ... -
Iron-induced lipid oxidation of turkey liver, heart, breast and thigh tissues in response to dietary supplementation with oregano oil and alpha-tocopheryl acetate
Papageorgiou, G.; Botsoglou, N.; Govaris, A.; Giannenas, I.; Iliadis, S.; Botsoglou, E. (2003) -
Isolation of methicillin-resistant Staphylococcus spp. from ready-to-eat fish products
Sergelidis, D.; Abrahim, A.; Papadopoulos, T.; Soultos, N.; Martziou, E.; Koulourida, V.; Govaris, A.; Pexara, A.; Zdragas, A.; Papa, A. (2014)A hundred samples from ready-to-eat (RTE) fish products were examined for the presence and antimicrobial susceptibility of Staphylococcus spp. Staphylococci were isolated from 43% of these samples (n=100). The identified ... -
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. ... -
Lipid oxidation of stored eggs enriched with very long chain n-3 fatty acids, as affected by dietary olive leaves (Olea europea L.) or alpha-tocopheryl acetate supplementation
Botsoglou, E.; Govaris, A.; Fletouris, D.; Botsoglou, N. (2012)The antioxidant potential of dietary olive leaves or alpha-tocopheryl acetate supplementation on lipid oxidation of refrigerated stored hen eggs enriched with very long-chain n-3 fatty acids, was investigated. Ninety-six ...