food technology/ fatty acid compositionCALIPSO studyomega 3 long-chain polyunsaturated fatty acidscardiovascular diseasesfish consumption recommendationsfish lipidsFrench seafood/ E3602 Food industry E1780 Products and commoditiesSeafood is considered by nutritionists to be a high source of omega 3 long-...
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Seafood lipids, in sea food 来自 ResearchGate 喜欢 0 阅读量: 88 作者: RG Ackman 摘要: A new food that possibly contains as much as 15% fat, usually with a third of the fatty acids in the fat occurring as saturated acids, and always contains 50–100 mg of cholesterol per 100 g, ...
Seafood from Gilbert Bay, southern Labrador, was sampled for lipid classes, fatty acid, and sterol composition. Gilbert Bay is a proposed Marine Protected ... LA Copeman,CC Parrish - 《Journal of Agricultural & Food Chemistry》 被引量: 103发表: 2004年 Lipids Classes, Fatty Acids, and Sterol...
Pelagic species are more susceptible to fat degradation, especially when processed whole, due to the high lipid content and particularly the high levels of unstable polyunsaturated lipids located on the skin, tissues, viscera and brain that may contaminate the flesh during separation. Processing of ...
Arechavala-Lopez P, Sæther B-S, Marhuenda-Egea F, Sanchez-Jerez P, Uglem I (2015) Assessing the influence of salmon farming through total lipids, fatty acids, and trace elements in the liver and muscle of wild saithe Pollachius virens. Mar Coast Fish: Dyn Manage Ecosyst Sci 7(1):...
Seafood lipids, in sea food A new food that possibly contains as much as 15% fat, usually with a third of the fatty acids in the fat occurring as saturated acids, and always contains ... RG Ackman - Seafood lipids, in sea food 被引量: 7发表: 1994年 ...
The major fatty acids in lipids were palmitic acid, oleic acid, eicosapentaenoic acid, docosahexaenoic acid and myristic acid. Palmitic acid was the most abundant saturated fatty acid ranging from 26.38 to 32.79 % of the total fatty acids. Oleic acid was the main monounsaturated fatty acid ...
environment, confirmed via Oil Red O (ORO) staining and quantification of neutral lipids, as an alternative path to adipogenesis utilizing adipose-derived cells. Limited antibody markers for fish-derived cells, including adipocytes and myocytes, continue to make cell identification a challenge for the...
Seafoods are often rich in biologically important long-chain polyunsaturated fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The high degree of unsaturation makes these lipids prone to oxidation. The lipid oxidation not only gives rancid off flavors but also affects ...