KHAZAALI, 2016 - Google Patents
COMPARISON AND DETERMINATION OF PROPERTIES OF OIL EXTRACTED USING SOXHLET AND SUPERCRITICAL FLUID FROM NILE TILAPIA (Oreochromis …KHAZAALI, 2016
View PDF- Document ID
- 4693427256270504998
- Author
- KHAZAALI M
- Publication year
External Links
Snippet
UNIVERSITI PUTRA MALAYSIA COMPARISON AND DETERMINATION OF PROPERTIES OF
OIL EXTRACTED USING SOXHLET AND SUPERCRITICAL FLUID FROM Page 1
UNIVERSITI PUTRA MALAYSIA COMPARISON AND DETERMINATION OF PROPERTIES OF …
- 241000276703 Oreochromis niloticus 0 title description 24
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
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Barros de Medeiros et al. | Microalgae as source of functional ingredients in new-generation foods: Challenges, technological effects, biological activity, and regulatory issues | |
| Dave et al. | Current scenario of Canadian fishery and corresponding underutilized species and fishery byproducts: A potential source of omega-3 fatty acids | |
| Durmuş | Fish oil for human health: omega-3 fatty acid profiles of marine seafood species | |
| Walker et al. | Effects of partial replacement of fish meal protein by microalgae on growth, feed intake, and body composition of Atlantic cod | |
| Turchini et al. | Fish oil replacement and alternative lipid sources in aquaculture feeds | |
| Takeungwongtrakul et al. | Lipids from cephalothorax and hepatopancreas of Pacific white shrimp (Litopenaeus vannamei): Compositions and deterioration as affected by iced storage | |
| EP2455445B1 (en) | Obtaining fatty acids from insect larvae | |
| Rizliya et al. | Biological, physical, and chemical properties of fish oil and industrial applications | |
| Nag et al. | Seafood discards: a potent source of enzymes and biomacromolecules with nutritional and nutraceutical significance | |
| AlFaris et al. | Evaluating the effects of different processing methods on the nutritional composition of shrimp and the antioxidant activity of shrimp powder | |
| Moffat et al. | Variability of the composition of fish oils: significance for the diet | |
| Eysteinsson et al. | Review of the composition and current utilization of Calanus finmarchicus–Possibilities for human consumption | |
| Mkadem et al. | Recovery and characterization of fish oil from by-products of sardine (Sardina pilchardus) in the canning process | |
| Quiñones et al. | Dietary inclusion of Durvillaea antarctica meal and rapeseed (Brassica napus) oil on growth, feed utilization and fillet quality of rainbow trout (Oncorhynchus mykiss) | |
| Cretton et al. | Marine lipids as a source of high-quality fatty acids and antioxidants | |
| Jinadasa et al. | Current trends and next generation of future edible oils | |
| Carvalho et al. | Valorization of lipid by-products | |
| Linder et al. | From Krill to Whale: an overview of marine fatty acids and lipid compositions | |
| Demets et al. | Traditional and novel sources of long-chain omega-3 fatty acids | |
| Quero-Jiménez et al. | Oil extraction and derivatization method: A review | |
| Vidal et al. | Fish-derived functional foods and cardiovascular health: An overview of current developments and advancements | |
| KHAZAALI | COMPARISON AND DETERMINATION OF PROPERTIES OF OIL EXTRACTED USING SOXHLET AND SUPERCRITICAL FLUID FROM NILE TILAPIA (Oreochromis niloticus Linnaeus) PROCESSING WASTE | |
| Adrah et al. | Ready-to-eat products elaborated with mechanically separated fish meat from waste processing | |
| Shahidi | Marine oils from seafood waste | |
| Careche et al. | Functional seafood products |