2003
DOI: 10.1590/s1516-89132003000300016
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Abstract: Functional food presents specific physiological properties, supplies nutrients and can be naturally found in formulated food or added to it. Seafood plays an important role in human diet, representing the largest stock available of w-3 polyunsaturated fatty acids, especially eicosapentaenoic (EPA) and docosahexaenoic (DHA). Scientific researchers have intensified their studies on fatty acids due to their importance in preventing and/or curing diseases, especially cardiovascular and inflammatory ones. This revi… Show more

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Cited by 35 publications
(21 citation statements)
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“…1) is one of the most abundant and important for local fisheries (Vasconcellos and Haimovici, 2006). The composition of edible fish portion varies as a function of many factors, such as specie, sex, sexual maturity degree, size, place of capture, water temperature, type of feeding and season (Soccol and Oetterer, 2003). White croacker and minced showed the same variation during season (Table 1), as demonstrated by Badolato et al (1994) and Luzia et al (2003).…”
Section: Introductionmentioning
confidence: 63%
“…1) is one of the most abundant and important for local fisheries (Vasconcellos and Haimovici, 2006). The composition of edible fish portion varies as a function of many factors, such as specie, sex, sexual maturity degree, size, place of capture, water temperature, type of feeding and season (Soccol and Oetterer, 2003). White croacker and minced showed the same variation during season (Table 1), as demonstrated by Badolato et al (1994) and Luzia et al (2003).…”
Section: Introductionmentioning
confidence: 63%
“…Lipids are important because they carry odors and flavors and contribute to the palatability of meats. There are also potential benefits especially from the highly polyunsaturated fatty acids in marine fish (Socol and Oetterer, 2003).…”
Section: Introductionmentioning
confidence: 99%
“…O pescado é considerado uma das principais fontes de proteína na alimentação humana, caracterizado por elevada digestibilidade e alto valor biológico, além de um elevado teor de ácidos graxos poli-insaturados, sendo um alimento mais saudável do ponto de vista nutritivo (Soccol andOetterer, 2003, Franco andLandgraf, 2003). O peixe contém alto valor nutritivo, possuem elevados teores de vitamina A e D, gordura insaturada, proteína de excelente valor biológico, além de ser fonte de cálcio e fósforo (EMBRAPA, 2014).…”
Section: Microbial Alterations Of Cured Fish Products: Reviewunclassified