Buch, Englisch, 504 Seiten, Format (B × H): 191 mm x 235 mm, Gewicht: 1020 g
Production, Physical Characterization and Oxidative Stability
Buch, Englisch, 504 Seiten, Format (B × H): 191 mm x 235 mm, Gewicht: 1020 g
ISBN: 978-0-12-821391-9
Verlag: William Andrew Publishing
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.
Autoren/Hrsg.
Fachgebiete
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
- Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
- Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik
Weitere Infos & Material
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 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