Our Group organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.
Marine organisms and particularly fish have the potential of delivering valuable nutritive products. Maximizing the use of the entire fish is of great importance because of environmental regulations and in the desire to obtain more value. Fish processing industries generate large amounts of waste material including viscera, which represent an important part of the animal mass (about 15 to 25% of the original catch depending on the season). However, this material can be a valuable bio-resource from which waste represents an important commercial loss. Recently, there have been heightened interests in the lipid and fatty acid (FA) composition of fish. Fish oils are the main source of n-3 fatty acids. The benefits of these important fatty acids are not only associated with the synthesis of eicosanoids, such as prostaglandins, thromboxanes, and leukotrienes, but also they are equipped by an anti-inflammatory effect with the aim of minimizing the inflammation and improving clinical outcomes.
Get full article for free at Physicochemical Characterization and Nutritional Quality of Fish By-Products: In vitro Oils Digestibility and Synthesis of Flavour Esters
Spanish 
Chinese 
Russian 
German 
French 
Japanese 
Portuguese 
Hindi