Background Seafood processing activity causes production of considerable amount of
waste/by-products and discards, resulting in negative economic and environmental impacts …

The disposal of food waste is a current and pressing issue, urging novel solutions to
implement sustainable waste management practices. Fish leftovers and their processing …

Identifying and characterizing novel bioactive compounds from natural sources are crucial in
many industries, including nutraceuticals, cosmeceuticals, functional foods, and food …

Functional lipids, mainly ω-3 polyunsaturated fatty acids (n-3 PUFAs) such as
eicosapentaenoic (EPA; 20: 5n-3) and docosahexaenoic (DHA; 22: 6n-3), are known to …

The increasing environmental impact of fish waste has attracted more attention towards
developing simple, greener, and effective valorization methods. This study employed …

The efficiency of the microwave-assisted extraction (MAE) technique on recovering
nutritional and bioactive oils from salmon (Salmo salar) side streams was evaluated and …

Fish oils are a rich source of polyunsaturated fatty acids, including eicosapentaenoic acid
and docosahexaenoic acid, which are reported to exhibit therapeutic effects in a variety of …

Baltic herring (Clupea harengus membras) is one of the most abundant commercially caught
fish species from the Baltic Sea. Despite the high content of fat and omega-3 fatty acids, the …

There is growing evidence that bioactive fatty acids (BFAs), including eicosapentaenoic acid
(EPA; 20: 5–3), docosahexaenoic acid (DHA; 22: 6–3), and conjugated fatty acids offer …

The aim of the present research was to explore the development of off-odors in fish oil from
the perspective of fatty acid oxidation. It was found that the off-odors elicited by the two major …