{"product_id":"omega-3-delivery-systems-production-physical-characterization-and-oxidative-stability-paperback-9780128213919","title":"Omega-3 Delivery Systems; Production, Physical Characterization and Oxidative Stability (Paperback) 9780128213919","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eOmega-3 Delivery Systems\u003c\/font\u003e\u003cbr\u003e\r\n\u003cfont size=\"5\"\u003eProduction, Physical Characterization and Oxidative Stability\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cem\u003eExplores the latest advanced techniques for developing, characterizing, and stabilizing omega-3 delivery systems for food enrichment\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003ePedro J. García-Moreno (Edited by), Charlotte Jacobsen (Edited by), Ann-Dorit Moltke Sørensen (Edited by), Betül Yesiltas (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780128213919, Elsevier Science\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePaperback, published 28 July 2021\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e504 pages\u003cbr\u003e23.5 x 19 x 3.1 cm, 1.02 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003ci\u003eOmega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability \u003c\/i\u003eoffers 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. \u003c\/p\u003e  \u003cp\u003eLong 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. \u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003cb\u003eI Background\u003c\/b\u003e 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\u003c\/p\u003e \u003cp\u003e\u003cb\u003eII Physical characterization \u003c\/b\u003e6. 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\u003c\/p\u003e \u003cp\u003e\u003cb\u003eIII Measurement of oxidative stability \u003c\/b\u003e9. 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\u003c\/p\u003e \u003cp\u003e\u003cb\u003eIV Delivery systems e production, physical and oxidative stabilities \u003c\/b\u003e12. Low-fat (\u0026lt;50%) oil-in-water emulsions 13. High fat (\u0026gt;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\u003c\/p\u003e \u003cp\u003e\u003cb\u003eV Food enrichment, digestion and bioavailability \u003c\/b\u003e18. 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\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Food \u0026amp; beverage technology [\u003ca title=\"See our other books on Food \u0026amp; beverage technology\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Food%20\u0026amp;%20beverage%20technology%20%5BTDCT%5D%22\"\u003eTDCT\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Academic Press","offers":[{"title":"Default Title","offer_id":46650265895192,"sku":"9780128213919","price":103.75,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/products\/9780128213919.jpg?v=1694107168","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/omega-3-delivery-systems-production-physical-characterization-and-oxidative-stability-paperback-9780128213919","provider":"Freshly Printed Books","version":"1.0","type":"link"}