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Omega-3 delivery systems : production, physical characterization and oxidative stability /
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 chang...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Amsterdam :
Academic Press,
2021.
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 050 | 4 | |a QP752.O44 |b O44 2021 | |
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| 245 | 0 | 0 | |a Omega-3 delivery systems : |b production, physical characterization and oxidative stability / |c edited by Pedro J. Garcia Moreno, Charlotte Jacobsen, Ann-Dorit Moltke S�rensen, Senbetul Yesiltas. |
| 264 | 1 | |a Amsterdam : |b Academic Press, |c 2021. | |
| 300 | |a 1 online resource (508 p.) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 500 | |a Description based upon print version of record. | ||
| 520 | |a 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. | ||
| 650 | 0 | |a Omega-3 fatty acids. | |
| 650 | 0 | |a Functional foods. | |
| 650 | 2 | |a Fatty Acids, Omega-3 |0 (DNLM)D015525 | |
| 650 | 6 | |a Acides gras om�ega 3. |0 (CaQQLa)201-0200394 | |
| 650 | 6 | |a Nutraceutiques. |0 (CaQQLa)201-0303349 | |
| 650 | 7 | |a Functional foods |2 fast |0 (OCoLC)fst00936070 | |
| 650 | 7 | |a Omega-3 fatty acids |2 fast |0 (OCoLC)fst01045664 | |
| 700 | 1 | |a Garcia Moreno, Pedro J., |e editor. | |
| 700 | 1 | |a Jacobsen, Charlotte, |e editor. | |
| 700 | 1 | |a S�rensen, Ann-Dorit Moltke, |e editor. | |
| 700 | 1 | |a Yesiltas, Senbetul, |e editor. | |
| 776 | 0 | 8 | |i Print version: |a Garc�ia-Moreno, Pedro J. |t Omega-3 Delivery Systems |d San Diego : Elsevier Science & Technology,c2021 |z 9780128213919 |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780128213919 |z Texto completo |