Browsing by Author "Botsoglou, N. A."
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Antioxidant activity of dietary oregano essential oil and alpha-tocopheryl acetate supplementation in long-term frozen stored turkey meat
Botsoglou, N. A.; Govaris, A.; Botsoglou, E. N.; Grigoropoulou, S. H.; Papageorgiou, G. (2003)The effects of dietary oregano essential oil and alpha-tocopheryl acetate supplementation on the oxidative stability of long-term frozen stored turkey meat were investigated. Thirty 12-week-old turkeys, randomly divided ... -
Distribution and stability of aflatoxin M-1 during processing, ripening and storage of Telemes cheese
Govaris, A.; Roussi, V.; Koidis, P. A.; Botsoglou, N. A. (2001)Telemes cheeses were produced using milk that was artificially-contaminated with aflatoxin M-1 at the levels of 0.050 and 0.100 mug/l. The cheeses produced in the two cheese-making trials were allowed to ripen for 2 months ... -
Distribution and stability of aflatoxin M-1 during production and storage of yoghurt
Govaris, A.; Roussi, V.; Koidis, P. A.; Botsoglou, N. A. (2002)Yoghurt from cow's milk artificially contaminated with aflatoxin M-1 (AFM(1)) at levels of 0.050 and 0.100 g l(-1) was fermented to reach pHs 4.0 and 4.6. Yoghurt fermented to pH 4.6 was also used for preparing strained ... -
Distribution and stability of aflatoxin M1 during processing, ripening and storage of Telemes cheese
Govaris, A.; Roussi, V.; Koidis, P. A.; Botsoglou, N. A. (2001)Telemes cheeses were produced using milk that was artificially-contaminated with aflatoxin M1 at the levels of 0.050 and 0.100 μg/l. The cheeses produced in the two cheese-making trials were allowed to ripen for 2 months ... -
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 ... -
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 ... -
Occurrence of aflatoxin M-1 in raw and market milk commercialized in Greece
Roussi, V.; Govais, A.; Varagouli, A.; Botsoglou, N. A. (2002)From December 1999 to May 2000, 114 samples of pasteurized, ultrahigh temperature-treated (UHT) and concentrated milk were collected in supermarkets, whereas 52 raw milk samples from cow, sheep and goat were obtained from ... -
Simultaneous determination of retinoic acid, retinol, and retinyl palmitate in ram plasma by liquid chromatography
Moulas, A. N.; Zervos, I. A.; Taitzoglou, I. A.; Tsantarliotou, M. P.; Botsoglou, N. A. (2003)A liquid chromatographic method is described for the simultaneous determination of retinoic acid, retinol, and retinyl palmitate in. ram plasma. Samples of 0.2 mL are extracted with 2-propanol-dichloromethane, the extracts ...