Marine and Algae Lipids

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...

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....

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...

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...

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...