Extraction and characterization of Argentine red shrimp (Pleoticus muelleri) phospholipids as raw material for liposome production.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.131766
Abstract: Phospholipids rich in omega-3 fatty acids from Argentine red shrimp waste were explored as a source to produce food-grade liposomes. Partially purified phospholipids (PL-AS), hexane-soluble (HxSE) and acetone-soluble (Ac-SE) lipid co-extracts, were characterized in terms… read more here.
Keywords: extraction characterization; argentine red; shrimp pleoticus; red shrimp ... See more keywords
Red Shrimp Are a Rich Source of Nutritionally Vital Lipophilic Compounds: A Comparative Study among Edible Flesh and Processing Waste
Sign Up to like & getrecommendations! Published in 2020 at "Foods"
DOI: 10.3390/foods9091179
Abstract: This study was aimed at comparatively analyzing the sterols, tocopherols and fatty acids from edible flesh and processing waste obtained from three shrimp species, utilizing rapid liquid chromatography (LC)-atmospheric-pressure chemical ionization (APCI)-tandem mass spectrometry (MS/MS)… read more here.
Keywords: processing waste; waste; edible flesh; shrimp ... See more keywords