Fatty acid composition and volatile compounds of selected marine oils and meals

2009 ◽  
Vol 89 (1) ◽  
pp. 88-100 ◽  
Author(s):  
Ioannis Giogios ◽  
Kriton Grigorakis ◽  
Ioannis Nengas ◽  
Sotiris Papasolomontos ◽  
Nikos Papaioannou ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Volatile Compounds ◽  
Acid Composition ◽  
Marine Oils

Effects of dietary marine oils and olive oil on fatty acid composition, platelet membrane fluidity, platelet responses, and serum lipids in healthy humans

Lipids ◽  
1998 ◽  
Vol 33 (4) ◽  
pp. 427-436 ◽  
Author(s):  
Eva Vognild ◽  
Edel O. Elvevoll ◽  
Jan Brox ◽  
Ragnar L. Olsen ◽  
Harald Barstad ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Olive Oil ◽  
Membrane Fluidity ◽  
Acid Composition ◽  
Serum Lipids ◽  
Platelet Membrane ◽  
Marine Oils ◽  
Healthy Humans

scholarly journals Characterisation of traditional Macedonian edible oils by their fatty acid composition and their volatile compounds

2015 ◽  
Vol 77 ◽  
pp. 506-514 ◽  
Author(s):  
Violeta Ivanova-Petropulos ◽  
Sasa Mitrev ◽  
Trajce Stafilov ◽  
Natalija Markova ◽  
Erich Leitner ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Volatile Compounds ◽  
Acid Composition ◽  
Edible Oils

Influence of dietary conjugated linoleic acid on the fatty acid composition and volatile compounds profile of heavy pig loin muscle

2005 ◽  
Vol 85 (13) ◽  
pp. 2227-2234 ◽  
Author(s):  
Grazia Pastorelli ◽  
Vittorio M Moretti ◽  
Paolo Macchioni ◽  
Domenico P Lo Fiego ◽  
Piero Santoro ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Volatile Compounds ◽  
Acid Composition ◽  
Dietary Conjugated Linoleic Acid ◽  
Heavy Pig

Effects of high pressure processing on fatty acid composition and volatile compounds in Korean native black goat meat

Meat Science ◽  
2013 ◽  
Vol 94 (4) ◽  
pp. 495-499 ◽  
Author(s):  
Geunho Kang ◽  
Soohyun Cho ◽  
Pilnam Seong ◽  
Beomyoung Park ◽  
Sangwoo Kim ◽  
...  
Keyword(s):  
High Pressure ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Volatile Compounds ◽  
Acid Composition ◽  
High Pressure Processing ◽  
Goat Meat ◽  
Black Goat

Effects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine

2003 ◽  
Vol 85 (1-2) ◽  
pp. 127-136 ◽  
Author(s):  
Marı́a Jesús Torija ◽  
Gemma Beltran ◽  
Maite Novo ◽  
Montse Poblet ◽  
José Manuel Guillamón ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Volatile Compounds ◽  
Acid Composition ◽  
Fermentation Temperature

Canadian Marine Oils of Low Iodine Value: Fatty Acid Composition of Oils from Newfoundland Turbot (Greenland Halibut), Certain Atlantic Herring, and a Sablefish

1967 ◽  
Vol 24 (12) ◽  
pp. 2563-2572 ◽  
Author(s):  
R. G. Ackman ◽  
C. A. Eaton ◽  
P. J. Ke
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Clupea Harengus ◽  
Gas Liquid Chromatography ◽  
Atlantic Herring ◽  
Marine Oils ◽  
Greenland Halibut ◽  
Iodine Values

Marine oils with iodine values in the range 83–108 from Newfoundland turbot or Greenland halibut (Reinhardtius hippoglossoides), sablefish (Anoplopoma fimbria), and certain Atlantic herring (Clupea harengus), were examined for fatty acid composition by gas–liquid chromatography. The herring oils differed from the other oils in having high levels of C20and especially C22fatty acids (chiefly monounsaturated). The sablefish oil had a high level of C18fatty acids, the turbot oil a composition intermediate between the herring and sablefish oils. All of these oils contained moderate amounts of polyunsaturated fatty acids (7.3–14.4%). The low iodine values were primarily due to monounsaturated fatty acids and not to saturated fatty acids (17.1–21.0%)

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