Comparative Analysis of Lipid Content and Fatty Acid Composition of Commercially Important Fish and Shellfish from Sri Lanka and Japan-Reference-Cited by-同舟云学术

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Comparative Analysis of Lipid Content and Fatty Acid Composition of Commercially Important Fish and Shellfish from Sri Lanka and Japan

Published:2016 Issue:7 Volume:65 Page:543-556
ISSN:1345-8957
Container-title:Journal of Oleo Science
language:en
Short-container-title:J. Oleo Sci.

Author:

Devadason Chandravathany¹,Jayasinghe Chamila²,Sivakanesan Ramiah³,Senarath Samanthika²⁴,Beppu Fumiaki⁴,Gotoh Naohiro⁴

Affiliation:

1. Department of Zoology, Faculty of Science, Eastern University of Sri Lanka

2. Department of Food Science and Technology, Faculty of Livestock, Fisheries & Nutrition, Wayamba University of Sri Lanka

3. Department of Biochemistry, Faculty of Medicine, University of Peradeniya

4. Department of Food Science and Technology, Tokyo University of Marine Science and Technology

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Link

https://www.jstage.jst.go.jp/article/jos/65/7/65_ess16056/_pdf

Reference32 articles.

1. 1) Kolakowska, A. Lipid oxidation in food systems. In chemical and functional properties of food lipids. Z. Sikorski and A. Kolakowska, eds., CRC Press, London. pp. 133-165 (2002).

2. 2) Gbogouri, G. A.; Linder, M.; Fanni, J.; Parmentier, M. Analysis of lipids extracted from salmon (Salmo salar) heads by commercial proteolytic enzymes. Eur. J. Lipid Sci. Technol. 108, 766-775 (2006).

3. 3) Bhaskar, N.; Miyashita, K.; Hosokawa, M. Physiological effects of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)- a review. Food Rev. Int. 22, 291-307 (2006).

4. 4) Fabian, C. J.; Kimler, B. F.; Hursting, S. D. Omega-3 Fatty acids for Breast cancer prevention and survivorship. Breast Cancer Res. 17, 62 (2015).

5. 5) Skonberg, D. I.; Perkins, B. L. Nutrient composition of green crab (Carcinus maenus) leg meat and claw meat. J. Food Chem. 77, 401-404 (2002).

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