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

Coronary heart disease (CHD) is one of the leading causes of death worldwide. Seafood,
especially fish and shellfish, is a healthy food that reduces the risk of CHD. In many regions …

Highlights•The quality of fish and fish products will be influenced on each step during the
process as well as by added constituents.•Added or frying fat influences the fatty acid …

Air-frying is a novel technology for cooking fried foods through spraying hot air around the
raw materials with the aim to promote the homogenous contact between the foods and the …

Fish and shellfish are important sources of high quality lipids, especially omega-3 long-
chain polyunsaturated fatty acids. In most countries, seafood is eaten cooked to eliminate …

Farmed New Zealand King Salmon (Oncorhynchus tshawytscha) was prepared according to
common consumer techniques; raw, poached, steamed, microwaved, pan fried (no added …

Рассматриваются структура и строение молекул жирных кислот, включая
незаменимые полиненасыщенные жирные кислоты (ПНЖК). Описывается роль ПНЖК …

Fried fish nuggets were prepared from grass carp. The effects of frying time (180℃, 4–6 min)
and pretreatment on the formation of food hazard factors in fried fish nuggets were …

Fish are recognized as the main source of physiologically important omega-3 long-chain
polyunsaturated fatty acids, namely, eicosapentaenoic acid (EPA) and docosahexaenoic …

Virgin olive oil consumption, as final seasoning or within cooked foods, is increasing
worldwide, mainly due to its recognized nutritional benefits. However, the maintenance of its …