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dc.contributor.author
Cretton, Martina
dc.contributor.author
Malanga, Gabriela Fabiana
dc.contributor.author
Mazzuca Sobczuk, Tania
dc.contributor.author
Mazzuca, Marcia
dc.date.available
2023-05-03T12:28:17Z
dc.date.issued
2022-02
dc.identifier.citation
Cretton, Martina; Malanga, Gabriela Fabiana; Mazzuca Sobczuk, Tania; Mazzuca, Marcia; Marine lipids as a source of high-quality fatty acids and antioxidants; Taylor & Francis; Food Reviews International; 2-2022; 1-24
dc.identifier.issn
8755-9129
dc.identifier.uri
http://hdl.handle.net/11336/196056
dc.description.abstract
Lipids from marine organisms are a source of molecules of high nutritional significance, like polyunsaturated fatty acids (PUFAs) and antioxidants. The incorporation of these molecules into the human body is possible mainly through the intake of fish and fish oil-based food. This review covers some of the health benefits and biochemical aspects of nutritional lipids, the available marine resources for the production of PUFAs and antioxidants, and the most used methods for the extraction and identification of these natural lipid molecules in the lab and in the industry. Emphasis is put on the use of residual biomass from fisheries to obtain these interesting products and the consequent improvement of the sustainability of the fish industry.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Taylor & Francis
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
ANTIOXIDANTS
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BY- PRODUCTS
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EXTRACTION METHODS
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POLYUNSATURATED FATTY ACIDS
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Química Orgánica
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Ciencias Químicas
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CIENCIAS NATURALES Y EXACTAS
dc.title
Marine lipids as a source of high-quality fatty acids and antioxidants
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2023-05-02T11:45:14Z
dc.journal.pagination
1-24
dc.journal.pais
Estados Unidos
dc.description.fil
Fil: Cretton, Martina. Universidad Nacional de la Patagonia "San Juan Bosco". Facultad de Ciencias Naturales - Sede Comodoro. Departamento de Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Malanga, Gabriela Fabiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Bioquímica y Medicina Molecular. Universidad de Buenos Aires. Facultad Medicina. Instituto de Bioquímica y Medicina Molecular; Argentina
dc.description.fil
Fil: Mazzuca Sobczuk, Tania. Universidad de Almería; España
dc.description.fil
Fil: Mazzuca, Marcia. Universidad Nacional de la Patagonia Austral. Centro de Investigaciones y Transferencia Golfo San Jorge. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia Golfo San Jorge. Universidad Nacional de la Patagonia "San Juan Bosco". Centro de Investigaciones y Transferencia Golfo San Jorge; Argentina
dc.journal.title
Food Reviews International
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/full/10.1080/87559129.2022.2042555
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1080/87559129.2022.2042555
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