Rodrigues et al., 2024 - Google Patents
Omega-3 fatty acids from fish by-products: Innovative extraction and application in food and feedRodrigues et al., 2024
View HTML- Document ID
- 14235101065310385436
- Author
- Rodrigues M
- Rosa A
- Almeida A
- Martins R
- ânia Ribeiro T
- Pintado M
- Gonçalves R
- Pinheiro A
- Fonseca A
- Maia M
- Cabrita A
- Barros L
- Caleja C
- Publication year
- Publication venue
- Food and Bioproducts Processing
External Links
Snippet
Abstract Omega-3 fatty acids (O3FA) are essential nutrients that play a crucial role in maintaining human and animal health. They are known for their numerous health claims, including cardiovascular benefits, contributing to both the prevention and treatment of …
- 235000020660 omega-3 fatty acid 0 title abstract description 107
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OF FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Rodrigues et al. | Omega-3 fatty acids from fish by-products: Innovative extraction and application in food and feed | |
| Majerska et al. | A review of new directions in managing fruit and vegetable processing by-products | |
| Chantachum et al. | Separation and quality of fish oil from precooked and non-precooked tuna heads | |
| Ahmed et al. | Quality evaluation of oil recovered from by-products of bigeye tuna using supercritical carbon dioxide extraction | |
| JP5550147B2 (en) | Deodorization and stabilization of marine oil | |
| Maqsood et al. | Extraction, processing, and stabilization of health-promoting fish oils | |
| US20100178369A1 (en) | Antioxidant-stabilized concentrated fish oil | |
| Lee et al. | Dietary soluble flaxseed oils as a source of omega-3 polyunsaturated fatty acids for laying hens | |
| US8461363B2 (en) | Deodorization and stabilization of marine oils | |
| US20100144878A1 (en) | Nutritional supplement or functional food comprising oil combination | |
| ES8601842A1 (en) | Lipid composition for oral, enteral or parenteral feeding. | |
| US11090282B2 (en) | Method for manufacturing long chain polyunsaturated fatty acid-containing fat | |
| Aryee et al. | Perspectives on preserving lipid quality and strategies for value enhancement | |
| Oterhals et al. | Impact of extraction, refining and concentration stages on the stability of fish oil | |
| KR20140116482A (en) | Organic emulsion comprising dha and epa | |
| US5436018A (en) | Preparation of low cholesterol oil | |
| MacKintosh et al. | Addition of an extract of lucerne (Medicago sativa L.) to cattle diets–Effects on fatty acid profile, meat quality and eating quality of the M. longissimus muscle | |
| US9637706B2 (en) | Refinement of oils using green tea extract antioxidants | |
| FR3080991B1 (en) | INCREASING THE ESSENTIAL FATTY ACID CONTENT OF EGGS THROUGH NUTRITIONAL SUPPLEMENT OF ANIMALS USING A VERY LOW DOSE OF FLAVONOID PLANT EXTRACT | |
| JPWO2007132688A1 (en) | Fish meal with suppressed oxidation and method for producing the same | |
| Ray et al. | Olive fruit and olive oil bioactive polyphenols in the promotion of health | |
| Gerasopoulos et al. | Utilization of olive mill waste waters to produce bioactive animal feed | |
| US20230022483A1 (en) | Method for remediating water sources and mixtures formed from the same | |
| JPH0586395A (en) | Stabilization of fat and oil containing eicosapentaenoic acid and/or docosahexaenoic acid | |
| Mychailo et al. | TENDENCIES OF ENRICHMENT OF FUNCTIONAL MEAT-CONTAINING PRODUCTS |