Aquafoods are diverse and rich in containing various health functional compounds which
boost natural immunity. In this manuscript, the contents of biofunctional compounds such as …

In this study, the influence of four cooking methods (baking, boiling, microwaving and frying)
was evaluated on the nutritional value of kutum roach. Proximate, fatty acid composition …

The FAO/INFOODS database on fish and shellfish (aFiSh) is a collection of analytical data
from primary sources and holds values for 2,277 entries on raw and processed food with …

Background Usually, wounds recover in four to six weeks. Wounds that take longer time than
this to heal are referred to as chronic wounds. Impaired healing can be caused by several …

Aquatic organisms are considered a low-fat and protein-rich source, with other nutritional
components that are positively attributed to health. Some micronutrients are in general more …

In this study, the influence of four cooking methods (baking, boiling, microwaving, and frying)
on the nutritional value of rainbow trout was determined. Proximate, fatty acid composition …

Amino acid and proximate compositions were determined in six raw and cooked marine fish
species that are commonly consumed in Turkey. The changes in amino acid and proximate …

Cold smoked salmon were HP treated at 220, 250 and 330MPa, at 3, 7, 15 and 25° C for 5
and 10min. The influences of such treatments on some quality parameters (the changes of …

This study was conducted to assess the effects of boiling, steaming, and oven‐cooking on
the fatty acid profile, physicochemical composition, and sensory properties of Atlantic …

Proteins from jackfruit seed defatted flour were fractionated, characterized and extracted
using an alkaline solution and isoelectric precipitation, which was followed by an ultrasound …