See below scientific articles, documents and useful materials produced by the project or related to the topic:
Documents
Presentation of the Fish for Health Project at FENACAM 2022
Presentation of the Fish for Health Project at Seafood Show Latin America 2022
Scientific Articles
Albert G. J. Tacon (2022): Contribution of Fish and Seafood to Global Food and Feed Supply: An Analysis of the FAO Food Balance Sheet for 2019, Reviews in Fisheries Science & Aquaculture, DOI: 10.1080/23308249.2022.2124364.
, , , , .(2022), Enhancing
the nutritional values of farmed fish production systems, Rev Aquac, 1- 4. doi:10.1111/raq.12722.
Simon J. Davies, S. J. Davies, Eric Roderick, E. Roderick, Thomas
Brudenell‐Bruce, et al., (2022). Delivering a Nutritionally Enhanced Tilapia
Fillet Using a Pre‐Harvest Phase Omega‐3 Thraustochytrids Protist Enriched
Diet. European journal of lipid
science and technology, 124, e2100153. doi: 10.1002/ejlt.202100153.
Lutfi
E., Berge G. M., Bæverfjord G., Sigholt T., Bou M., et al., (2022),
Increasing dietary levels of the omega-3 long-chain polyunsaturated
fatty acids, EPA and DHA, improves the growth, welfare, robustness, and
fillet quality of Atlantic salmon in sea cages, Br J Nutr, 3:1-48. doi:
10.1017/S0007114522000642.
Wongprawmas
R., Sogari G., Gai F., Parisi G., Menozzi D, Mora C. (2022), How information
influences consumers' perception and purchasing intention for farmed and wild
fish, Aquaculture, Volume 547, 737504, ISSN 0044-8486, https://doi.org/10.1016/j.aquaculture.2021.737504.
Juul F., Vaidean G., Lin Y., Deierlein A. L., Parekh N. (2021), Ultra-Processed Foods and Incident Cardiovascular Disease in the Framingham Offspring Study. J Am Coll Cardiol, 30;77(12):1520-1531. doi: 10.1016/j.jacc.2021.01.047. PMID: 33766258.
Albert G. J. Tacon, Daniel Lemos & Marc Metian (2020) Fish for Health: Improved Nutritional Quality of Cultured Fish for Human Consumption, Reviews in Fisheries Science & Aquaculture, 28:4, 449-458, DOI: 10.1080/23308249.2020.1762163.
Willett W., Rockström J., Loken B., Springmann M., Lang T., et al., (2019). Food in the Anthropocene: the EAT-Lancet Commission on healthy diets from sustainable food systems, Lancet, 2;393(10170):447-492. doi: 10.1016/S0140-6736(18)31788-4.
Al (2013) Fish Matters: Importance of Aquatic Foods in Human Nutrition and Global Food Supply, Reviews in Fisheries Science, 21:1, 22-38, DOI: 10.1080/10641262.2012.753405.
Dayal JS, Ponniah AG, H. Khan HI, Babu EPM, Ambasankar K, Vasagam KPK. (2013).Shrimps – a nutritional perspective. Current Science, 104(11).
Useful Materials