Marine lipids contain a high proportion of polyunsaturated fatty acids (PUFA), including the
characteristic long chain (LC) n-3 PUFA. Upon peroxidation these lipids generate reactive …

The impact of the addition of commercial thyme (TEO) and rosemary essential oil (REO) and
butylated hydroxytoluene (BHT, 0.01%) combined with sunflower oil on the lipid quality of …

Herein, the effect of three common cooking methods (boiling, baking and microwaving) on
lipids and volatile compounds in shrimp (Penaeus vannamei) was assessed. The results …

Fish and Fish Oil in Health and Disease Prevention provides an authoritative review of the
role of fish and fish oil intake in the promotion of human health. This up-to-date volume …

Fish is healthy part of the human diet due to the high content of long chain n-3
polyunsaturated fatty acids (n-3 PUFA) as eicosapentaenoic acid (EPA, C20: 5n-3) and …

The docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) contents of Pacific
saury (Cololabis saira), a fatty fish and staple of the Japanese diet, have been reported to …

The current study shows the compositional changes and oxidation development of clam
(Ruditapes philippinarum, R. philippinarum) lipids and frying oils when subjected to different …

The aim of this study was to investigate the effects of three different cooking methods on the
quality and shelf life of crayfish during chilled storage. The changes in the physical …

Heterocyclic amines (HAs) are potent mutagens, which can form DNA adducts in various
human tissues. There is increasing evidence that mutagenic HA formation and nutrition loss …

The effect of sunflower oil treated with varying proportions of rosemary and thyme essential
oils (0.3%, 0.6%, 0.9%, and 1.2%) on the lipid quality of Mediterranean horse mackerel and …