| Description |
1 online resource (508 p.) |
| Summary |
Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability offers the most recent updates for developing, characterizing, and stabilizing both traditional and novel omega-3 delivery systems, including their final incorporation into food matrices and physicochemical changes during digestion. The book brings chapters on novel omega-3 delivery systems (e.g., high-fat emulsions, Pickering emulsions, electrosprayed capsules, and solid lipid nanoparticles), the application of advanced techniques to evaluate physical and oxidative stabilities (e.g., SAXS, SANS, ESR, and super-resolution fluorescence microscopy), and new developments of food enrichment and physicochemical changes during digestion. The book provides a unique multidisciplinary and multisectoral approach, i.e., featuring authors from industry and academy. Long chain omega-3 polyunsaturated fatty acids (PUFA) present numerous health benefits; however, the consumption of natural products rich in omega-3 PUFA (e.g., fish, krill, and algae) is not enough to reach the daily-recommended values. Therefore, the food industry is highly interested in producing omega-3 fortified foods |
| Notes |
Description based upon print version of record |
| Subject |
Omega-3 fatty acids.
|
|
Functional foods.
|
|
Fatty Acids, Omega-3
|
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Functional foods
|
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Omega-3 fatty acids
|
| Form |
Electronic book
|
| Author |
Garcia Moreno, Pedro J., editor
|
|
Jacobsen, Charlotte, editor
|
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Sørensen, Ann-Dorit Moltke, editor
|
|
Yesiltas, Senbetul, editor
|
| ISBN |
0128230274 |
|
9780128213919 |
|
0128213914 |
|
9780128230275 |
|
