Πλοήγηση ανά Συγγραφέα "Botsoglou, N."
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The antimicrobial effect of thyme essential oil, nisin and their combination against Escherichia coli O157 : H7 in minced beef during refrigerated storage
Solomakos, N.; Govaris, A.; Koidis, P.; Botsoglou, N. (2008)The antimicrobial effect of thyme essential oil (EO) at supplementation levels of 0.3%, 0.6% or 0.9%, nisin at 500 or 1000 IU/g, and their combination, on Escherichia coli O157:H7 was examined in both tryptic soy broth ... -
The antimicrobial effect of thyme essential oil, nisin, and their combination against Listeria monocytogenes in minced beef during refrigerated storage
Solomakos, N.; Govaris, A.; Koidis, P.; Botsoglou, N. (2008)The antimicrobial effect of thyme essential oil (EO) at 0.3%, 0.6%, or 0.9%, nisin at 500 or 1000 IU/g, and their combination against Listeria monocytogenes was examined in both tryptic soy broth (TSB) and minced beef meat. ... -
Dietary versus post-mortem use of oregano oil and/or alpha-tocopherol in turkeys to inhibit development of lipid oxidation in meat during refrigerated storage
Govaris, A.; Botsoglou, N.; Papageorgiou, G.; Botsoglou, E.; Ambrosiadis, I. (2004)The dietary and post-mortem uses of oregano oil in turkeys to inhibit development of lipid oxidation in breast and thigh meat during refrigerated storage were investigated. Using minced meat, patties were prepared from ... -
Effect of dietary olive leaves and rosemary on microbial growth and lipid oxidation of turkey breast during refrigerated storage
Govaris, A.; Botsoglou, E.; Moulas, A.; Botsoglou, N. (2010)Forty turkeys were allocated to five groups of eight birds each. One (control) was fed a basal diet while the others were fed diets supplemented with either olive leaves at 10 g/kg, rosemary at 10 g/kg, alpha-tocopheryl ... -
Effect of dietary olive leaves and/or α-tocopheryl acetate supplementation on microbial growth and lipid oxidation of turkey breast fillets during refrigerated storage
Botsoglou, E.; Govaris, A.; Christaki, E.; Botsoglou, N. (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 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 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 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 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) -
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 ... -
Oxidative stability and microbial growth of turkey breast fillets during refrigerated storage as influenced by feed supplementation with olive leaves, oregano and/or alpha-tocopheryl acetate
Botsoglou, E.; Govaris, A.; Moulas, A.; Botsoglou, N. (2010)1. The aim of this study was to evaluate the inhibitory potential of feed supplementation with olive leaves, oregano and/or alpha-tocopheryl acetate on microbial growth and lipid oxidation of turkey breast fillets during ... -
Performance of chickens and oxidative stability of the produced meat as affected by feed supplementation with oregano, vitamin C, vitamin E and their combinations
Florou-Paneri, P.; Giannenas, I.; Christaki, E.; Govaris, A.; Botsoglou, N. (2006)An experiment was carried out to investigate the effect of dietary supplementation with oregano, vitamin C, vitamin E and their combination on the performance of broiler chickens and the oxidative stability of breast and ...