Πλοήγηση ανά Θέμα "Lipid oxidation"
Αποτελέσματα 1-6 από 6
-
Dietary supplementation of oregano essential oil and •-tocopheryl acetate on microbial growth and lipid oxidation of Turkey breast fillets during storage
(2005)Twenty four 12-week-old turkeys were divided into four equal groups. One of the groups was given a basal diet containing 30 mg •-tocopheryl acetate/kg feed (CONT), whereas the other groups the basal diet further supplemented ... -
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 ... -
Effect of olive leaf (Olea europea L.) extracts on protein and lipid oxidation of long-term frozen n-3 fatty acids-enriched pork patties
(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 ... -
The influence of retail display storage on the fatty acid composition of modified atmosphere packaged Graviera Agraphon cheese
(2015)In this study, changes in the fatty acid profile including conjugated linoleic acids (CLA) of grated Graviera Agraphon cheese packaged in modified atmosphere under retail display lighting for up to 60days at 4 degrees C, ... -
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
(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
(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 ...