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 …

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 …

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 …

Proximate composition and fatty acid (FA) profile of three commercial sea cucumbers;
Holothuria tubulosa, Holothuria polii and Holothuria mammata caught from Aegean Sea of …

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 …

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 …

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 …

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 …

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 …

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 …