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. - Brings a holistic approach of omega-3 delivery systems, bringing scientific understanding on production, physical characterization, and oxidative stability - Covers key aspects to develop, characterize, and use omega-3 delivery systems for food enrichment, considering physicochemical changes occurring during digestion - Serves as an interface between lipid oxidation and colloids chemistry, encapsulation techniques, soft matter physics, food development, and nutrients bioavailability

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Yes, you can access Omega-3 Delivery Systems by Pedro J. García-Moreno,Charlotte Jacobsen,Ann-Dorit Moltke Sørensen,Betül Yesiltas in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Information

Publisher

Year

Print ISBN

eBook ISBN

Topic

Technology & Engineering

Subtopic

Food Science

Index

Technology & Engineering

Cover
Front Matter
Table of Contents
Copyright
Contributors
Biographies
Preface
List of Illustrations
List of Tables
Chapter 1 : Traditional and novel sources of long-chain omega-3 fatty acids
Chapter 2 : Health benefits of omega-3 fatty acids
Chapter 3 : Extraction, refining, concentration, and stabilization of long-chain omega-3 oils
Chapter 4 : Global market for the long-chain omega-3 fatty acids EPA and DHA and their regulation
Chapter 5 : Introduction to delivery systems and stability issues
Chapter 6 : Traditional methods to physically characterize delivery systems
Chapter 7 : Electron microscopy and its application to the characterization of omega-3 delivery systems
Chapter 8 : Small-angle scattering in studies of long-chain omega-3 delivery systems
Chapter 9 : Lipid oxidation and traditional methods for evaluation
Chapter 10 : Lipid oxidation studied by electron paramagnetic resonance (EPR)
Chapter 11 : Spatiotemporal studies of lipid oxidation by optical microscopy
Chapter 12 : Low-fat (<50%) oil-in-water emulsions
Chapter 13 : High fat (>50%) oil-in-water emulsions as omega-3 delivery systems
Chapter 14 : Lipid oxidation in Pickering emulsions
Chapter 15 : Nanoemulsion design for the delivery of omega-3 fatty acids: formation, oxidative stability, and digestibility
Chapter 16 : Spray-dried capsules and extrudates as omega-3 lipids delivery systems
Chapter 17 : Omega-3 nano-microencapsulates produced by electrohydrodynamic processing
Chapter 18 : Solid lipid nanoparticles and nanostructured lipid carriers
Chapter 19 : Food enrichment with omega-3 polyunsaturated fatty acids
Chapter 20 : Aspects of food structure in digestion and bioavailability of LCn-3PUFA-rich lipids
Chapter 21 : Oxidative stability during digestion
Index
A

About this book

Frequently asked questions

Information

Table of contents