Omega-3 delivery systems : production, physical characterization and oxidative stability /: production, physical characterization and oxidative stability. (2021)

• Record Type: Book
• Further Information: Note: Edited by Pedro J. Garcia Moreno, Charlotte Jacobsen, Ann-Dorit Moltke Sørensen, Senbetul Yesiltas.
• Editors: Garcia Moreno, Pedro J; Jacobsen, Charlotte; Sørensen, Ann-Dorit Moltke; Yesiltas, Senbetul
• Contents: I Background 1. Traditional and novel sources of long-chain omega-3 fatty acids 2. Health benefits of omega-3 fatty acids 3. Extraction, refining, concentration, and stabilization of long-chain omega-3 oils 4. Global market for the long-chain omega-3 fatty acids EPA and DHA and their regulation 5. Introduction to delivery systems and stability issues II Physical characterization 6. Traditional methods to physically characterize delivery systems 7. Electron microscopy and its application to the characterization of omega-3 delivery systems 8. Small-angle scattering in studies of long-chain omega-3 delivery systems III Measurement of oxidative stability 9. Lipid oxidation and traditional methods for evaluation 10. Lipid oxidation studied by electron paramagnetic resonance (EPR) 11. Spatiotemporal studies of lipid oxidation by optical microscopy IV Delivery systems e production, physical and oxidative stabilities 12. Low-fat (<50%) oil-in-water emulsions 13. High fat (>50%) oil-in-water emulsions as omega-3 delivery systems 14. Lipid oxidation in pickering emulsions 15. Nanoemulsion design for the delivery of omega-3 fatty acids: formation, oxidative stability, and digestibility 16. Spray-dried capsules and extrudates as omega-3 lipids delivery systems 17. Omega-3 nano-microencapsulates produced by electrohydrodynamic processing V Food enrichment, digestion and bioavailability 18. Solid lipid nanoparticles and nanostructured lipid carriers 19. Food enrichment with omega-3 polyunsaturated fatty acids 20. Aspects of food structure in digestion andbioavailability of LCn-3PUFA-rich lipids 21. Oxidative stability during digestion
• Publisher Details: Amsterdam : Academic Press
• Publication Date: 2021
• Extent: 1 online resource
• Subjects: 664.3; Omega-3 fatty acids; Functional foods
• Languages: English
• ISBNs: 9780128230275
• Related ISBNs: 9780128213919
• Notes: Note: Description based on CIP data; resource not viewed.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.