Navigating the depths of marine lipids: From extraction efficiency to flavour enhancement
Author:
Publisher
Elsevier BV
Subject
Food Science,Analytical Chemistry
Reference26 articles.
1. Omega-3 phospholipids in Pacific blue mackerel (Scomber australasicus) processing by-products;Ahmmed;Food Chemistry,2021
2. Marine omega-3 (n-3) phospholipids: A comprehensive review of their properties, sources, bioavailability, and relation to brain health;Ahmmed;Comprehensive Reviews in Food Science and Food Safety,2020
3. Lipidomic signature of Pacific lean fish species head and skin using gas chromatography and nuclear magnetic resonance spectroscopy;Ahmmed;Food Chemistry,2021
4. The effect of pulsed electric fields on the extracted total lipid yield and the lipidomic profile of hoki roe;Ahmmed;Food Chemistry,2022
5. Use of fungal and bacterial protease preparations to enhance extraction of lipid from fish roe: Effect on lipidomic profile of extracted oil;Ahmmed;Food Chemistry: X,2022
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