Most omnivorous animals, including humans, have to some degree relied on physiologically
important polyunsaturated fatty acids (PUFAs), such as eicosapentaenoic acid (EPA) and …

Over the past three decades, studies of essential biomolecules, long-chain polyunsaturated
fatty acids of the omega-3 family (LC-PUFAs), namely eicosapentaenoic acid (20: 5n-3 …

Frozen samples of common fish species, sea trout (Salmo trutta), from Norway and Siberia,
herring (Clupea harengus pallasi), rock sole (Lepidopsetta bilineata) and cod (Gadus …

The study investigated the quality of shrimp dried under solar and microwave drying
conditions. Microwave drying shortened the drying times to 58.3% as compared to solar …

Cholesterol oxidation products (COPs) are a group of substances formed during food
processing. COPs in diet is a health concern because they may affect human health in …

Consumption of food containing n-3 PUFAs, namely EPA and DHA, are known to benefit
health and protect against chronic diseases. Both are richly found in marine-based food …

Dried salted shrimps are made from raw shrimps, which are cooked and dried under direct
sunlight. The preparation and storage include treatments and conditions that can promote …

The antioxidant effects of oil‐in‐water nanoemulsion based on edible citrus peel essential
oils on the fatty acid composition of rainbow trout fillets stored at 4±2° C are investigated …

Chemical, microbiological and sensory changes of dried Acetes chinensis during 28days of
accelerated storage at 37° C were studied. Eighty volatile components including alcohols …

Drying is a traditional and important seafood processing technology. Lipid oxidation is one
concern during the processing and storage of dried seafood products. Various factors …