Πλοήγηση ανά Συγγραφέα "Fletouris, D."
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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 ... -
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 ... -
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 ... -
Olive leaves (Olea europea L.) and -tocopheryl acetate as feed antioxidants for improving the oxidative stability of -linolenic acid-enriched eggs
Botsoglou, E.; Govaris, A.; Fletouris, D.; Iliadis, S. (2013)Ninety-six brown Lohmann laying hens were equally assigned into four groups with six replicates. Hens within the control group were fed a corn-soybean-based diet supplemented with 4% linseed oil. Two other groups were given ...