Omega-3 Delivery Systems

Production, Physical Characterization and Oxidative Stability

506 Seiten, Taschenbuch

Kurzbeschreibung des Verlags

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.

• Reihe: Academic Press
• ISBN: 9780128213919
• Sprache: Englisch
• Erscheinungsdatum: 30.07.2021
• Größe: 235 x 191 mm
• Verlag: Elsevier Inc
• Herausgegeben von: Ann-Dorit Moltke Sørensen, Pedro J. García-Moreno, Charlotte Jacobsen