The potential use of fish by-products from different species (farmed bluefin tuna, farmed
seabass and seabream, and wild sardines) for oil production was investigated. The yield …

In this study, the effect of a four-stage chemical refining process (degumming, neutralization,
bleaching, deodorization) on the quality parameters, fatty acid composition and volatile …

Sardine (S) and sardine by‐product (SBP) oils are produced and refined in the interest of
grading the potential by‐products as raw materials for the production of fish oil high in both …

Fish oil supplements have gained popularity in recent years due to their many health
benefits, leading to a rapid increase in the number of fish oil supplements available to …

Over the last five decades, the potential health benefits of long‐chain omega‐3
polyunsaturated fatty acids, particularly those found in fish oil, have been recognized, and …

Food fermentation is one of the most ancient processes of food production that has
historically been used to extend food shelf life and to enhance its organoleptic properties …

Lipid quality and fatty acid compositions of fish oils recovered from fish (Sea bass–
Dicentrarchus labrax) waste silages produced with formic acid (FA) and five different LAB …

Omega‐3 fatty acid consumption is getting more common due to its positive impacts on
human health. Since consumers cannot get their omega‐3 needs from natural sources …

The aim of the study was to investigate the preservative effect of turmeric paste on African
catfish in tomato sauce with a view to producing ready-to-eat catfish and reduce the stress of …

The fatty acid composition of top-selling fish oil dietary supplements in the markets was
compared with the content stated on product label, and their oxidative qualities and heavy …