Marine fish are high in essential omega‐3 fatty acids, which are important for human health.
This study evaluated the effects of four extraction methods (soxhlet extraction, SE; wet …

There is a great interest in finding alternatives and green solvents in extraction processes to
replace petroleum based solvents. In order to investigate these possibilities, computational …

The demand for fish is continuously rising due to its high nutritional value. Inexpert manual
determination of fish freshness can cause false assessment and result to the possibility of …

The effect of pre-treatment of mackery (Scomber scombrus) on oil recovery and quality was
investigated. Fish oil was extracted using the screw expeller press after heat pre-treatment of …

Physico-chemical characteristics of four crude marine oils including farmed salmon, seal,
cod liver and wild salmon are compared and interpreted with regard to their suitability as …

Combining the integral use of food industry waste with the development of production
techniques and the preservation of inputs is a challenge. Cheesemaking generates a large …

In this study, fish oil was extracted from tilapia and mackerel viscera by the wet rendering
extraction method. Using water base extraction method with more yield is a green chemistry …

Fish grading is a vital process in the fisheries industry. In this paper, an algorithm is
proposed utilizing multispectral imaging to automate fish grading. The images are obtained …

The reliability and availability of FOODLABfat system for determining acid value (AV) and
peroxide value (POV) were assessed during the hydrolytic rancidification and lipid oxidation …

Physico chemical characteristics of lipids extracted from Lates calcarifer and nutritional
composition of that fish were analyzed by standard method. The coefficient of viscosity was …