Author name: admin

Seaweeds have recently been shown to contain a significant proportion of arsenic in the form of arsenolipids (AsLp). Three strains

Regulators have been reluctant to set maximum levels (ML) for arsenic in food because of the molecular diversity of the

Lipid and microbial quality of smoked capelin (two groups differing in lipid content) and sardine was studied, with the aim

Colonization of life on Surtsey has been observed systematically since the formation of the island 50 years ago. Although the

Upon oxidation of the polyunsaturated fatty acids in fish oil, either before ingestion or, as recently shown, during the gastro-intestinal

Ocean Sampling Day was initiated by the EU-funded Micro B3 (Marine Microbial Biodiversity, Bioinformatics, Biotechnology) project to obtain a snapshot of

Despite the potential benefits of long-chain n-3 polyunsaturated fatty acids (LC n-3 PUFAs), intake is often low because of low

Bioactive compounds from Fucus vesiculosus were extracted and their antioxidant efficacy in fish-oil-enriched foods was evaluated. Water extract (WE) and ethyl acetate

The feasibility of enriching fish cakes with long chain omega-3 polyunsaturated fatty acids (n-3 LC-PUFAs) as a source of high