Omega-3 Delivery Systems - Production, Physical Characterization and Oxidative Stability (Paperback)

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.

General

Imprint:	Academic Press Inc
Country of origin:	United States
Release date:	July 2021
First published:	2021
Editors:	Pedro J. Garcia Moreno • Charlotte Jacobsen • Ann-Dorit Moltke Sorensen • Betul Yesiltas
Dimensions:	235 x 191 x 32mm (L x W x T)
Format:	Paperback
Pages:	504
ISBN-13:	978-0-12-821391-9
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-12-821391-4
Barcode:	9780128213919

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