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MARI-002: Stability of EPA and DHA in Turkey Sausages Enriched with Algae Oil: Effect of Microencapsulation and Storage

MARI-002: Stability of EPA and DHA in Turkey Sausages Enriched with Algae Oil: Effect of Microencapsulation and Storage

The lipid profile of meat products is frequently criticised due to their elevated saturated fatty acid content. The enrichment of these products with omega-3 (ω-3) polyunsaturated fatty acids, especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), is a...
MARI-003: Stability Improvement of Omega-3 Lipids and its Application in Baking

MARI-003: Stability Improvement of Omega-3 Lipids and its Application in Baking

Omega-3 (ω-3) lipids are closely related to human health and have positive effects on the heart, brain, bone, vision, intestine, and even mood. However, current intake of omega-3 lipids is severely lacking. Besides insufficient consumption of marine products, this is...
MARI-004: Macroalgae versus lipid oxidation -case studies with sea lettuce (Ulva fenestrata)

MARI-004: Macroalgae versus lipid oxidation -case studies with sea lettuce (Ulva fenestrata)

Although macroalgae, i.e., seaweed, accumulate low levels of lipids, their polar nature, high PUFA-levels and co-existence with e.g., pigments, and enzymes in membranes provide a risk for oxidation. At the same time, seaweed is enriched in a diverse pool of...
MARI-005: Modification of Fish oil Using Novel Technologies its Applications and health Benefits

MARI-005: Modification of Fish oil Using Novel Technologies its Applications and health Benefits

Fish oil is a primary source of the essential omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which are vital for cardiovascular, neurological, and immune function. However, its direct use in food products is limited by significant...
MARI-006: Enhancing lipid recovery from Chlorella sorokiniana through pretreatment and solvent optimization

MARI-006: Enhancing lipid recovery from Chlorella sorokiniana through pretreatment and solvent optimization

Microalgae are increasingly recognized as a sustainable resource for food and biofuel production due to their ability to accumulate substantial lipid reserves. In this study, lipid extraction from Chlorella sorokiniana was investigated using hexane and ethyl acetate...
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