[HTML][HTML] Effects of culinary treatments on the lipid nutritional quality of fish and shellfish
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 …
especially fish and shellfish, is a healthy food that reduces the risk of CHD. In many regions …
[HTML][HTML] Effects of food processing on the lipid nutritional quality of commercially important fish and shellfish
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 …
chain polyunsaturated fatty acids. In most countries, seafood is eaten cooked to eliminate …
Effect of different cooking methods on minerals, vitamins and nutritional quality indices of kutum roach (Rutilus frisii kutum)
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 …
was evaluated on the nutritional value of kutum roach. Proximate, fatty acid composition …
Proximate composition and fatty acid profile of three different fresh and dried commercial sea cucumbers from Turkey
Proximate composition and fatty acid (FA) profile of three commercial sea cucumbers;
Holothuria tubulosa, Holothuria polii and Holothuria mammata caught from Aegean Sea of …
Holothuria tubulosa, Holothuria polii and Holothuria mammata caught from Aegean Sea of …
Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar) and chilean jack mackerel (Trachurus murphyi) fillets
JM Bastías, P Balladares, S Acuña, R Quevedo… - PloS one, 2017 - journals.plos.org
The effect of four cooking methods was evaluated for proximate composition, fatty acid,
calcium, iron, and zinc content in salmon and Chilean jack mackerel. The moisture content …
calcium, iron, and zinc content in salmon and Chilean jack mackerel. The moisture content …
Differentiation of fresh and frozen-thawed fish samples using Raman spectroscopy coupled with chemometric analysis
The potential of Raman spectroscopy was investigated in terms of its capability to
discriminate the species of the fish samples and determine their freshness according to the …
discriminate the species of the fish samples and determine their freshness according to the …
Effect of Different Cooking Methods on Lipid Content and Fatty Acid Profiles of Mytilus galloprovincialis
F Biandolino, I Parlapiano, G Denti, V Di Nardo, E Prato - Foods, 2021 - mdpi.com
The effect of cooking (barbecue-grilling, boiling, microwaving, oven cooking and frying) on
lipids, fatty acids (FAs) and lipid quality indices of the mussel Mytilus galloprovincialis was …
lipids, fatty acids (FAs) and lipid quality indices of the mussel Mytilus galloprovincialis was …
Proximate and fatty acid composition of 13 important freshwater fish species in central Europe
Z Linhartová, J Krejsa, T Zajíc, J Másílko… - Aquaculture …, 2018 - Springer
We aimed to investigate proximate and fatty acid composition of important freshwater fish
species in the Czech Republic. Sampled fish include seven species from intensive farming …
species in the Czech Republic. Sampled fish include seven species from intensive farming …
Effects of different cooking methods on fatty acid profiles in four freshwater fishes from the Laurentian Great Lakes region
MR Neff, SP Bhavsar, E Braekevelt, MT Arts - Food chemistry, 2014 - Elsevier
Fish is often promoted as a healthy part of the human diet due its high content of long chain
n-3 polyunsaturated fatty acids (LC-PUFA). Previous studies have shown that cooked fish …
n-3 polyunsaturated fatty acids (LC-PUFA). Previous studies have shown that cooked fish …
Long-chain omega-3 polyunsaturated fatty acids in natural ecosystems and the human diet: Assumptions and challenges
MI Gladyshev, NN Sushchik - Biomolecules, 2019 - mdpi.com
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 …
fatty acids of the omega-3 family (LC-PUFAs), namely eicosapentaenoic acid (20: 5n-3 …