Book ; Online ; E-Book: Omega-3 Delivery Systems
Production, Physical Characterization and Oxidative Stability
2021
Abstract: 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 ... ...
Abstract | 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. |
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Keywords | Omega-3 fatty acids ; Fatty acids |
Subject code | 664.3 |
Language | English |
Size | 1 online resource (508 pages) |
Publisher | Elsevier Science & Technology |
Publishing place | San Diego |
Document type | Book ; Online ; E-Book |
Remark | Zugriff für angemeldete ZB MED-Nutzerinnen und -Nutzer |
ISBN | 0-12-823027-4 ; 0-12-821391-4 ; 978-0-12-823027-5 ; 978-0-12-821391-9 |
Database | ZB MED Catalogue: Medicine, Health, Nutrition, Environment, Agriculture |
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