Του Γιάννη Ζαμπετάκη* Ένα ενδιαφέρον άρθρο που διάβασα στο cibum.gr την περασμένη εβδομάδα, μιλούσε για τα οικοσυστήματα και τους πληθυσμούς των αλλιευμάτων στην Ελλάδα (ερευνητική δουλειά του κα…
the full paper is here Abstract The increment in world population has led to the increasing demands for fish supply as principal source of animal protein that represents about 17% of animal protein…
Olive Pomace in Diet Limits Lipid Peroxidation of Sausages from Cinta Senese Swine the protection of foods against lipid peroxidation is a very important aspect in terms of their quality. Achieving …
Our group has been working on the valorisation of olive pomace for 10 years now. Below you can find some papers and patents. Papers 1. Evaluation of olive pomace in the production of novel broilers w…
Evaluation of olive pomace in the production of novel broilers with enhanced in vitro antithrombotic properties † C.N, K.L and I.Z. † This article has been accepted for publication and undergone fu…
this is an interesting paper By-products and waste from olive production (agriculture) and the olive oil industry (mills and refineries) are an important environmental issue in Mediterranean areas…
[from Aquaculturists ] by Ioannis Zabetakis, Lecturer on Food Lipids, University of Limerick, Limerick, Ireland My relationship with olives is a precious one. Some memorable events in this path: r…
