Challenges for the delivery of long-chain n-3 fatty acids in functional foods

Annual Review of Food Science and Technology

Volumn 3, Issue 1, 2012, Pages 105-123

  Taneja, Amit ^a   Singh, Harjinder ^a  

^a MASSEY UNIVERSITY   (New Zealand)

Author keywords

delivery systems; emulsions; fish oil; microencapsulation; oxidation; spray drying

Indexed keywords

CHRONIC DISEASE; DELIVERY SYSTEMS; DOCOSAHEXAENOIC ACID; EICOSAPENTAENOIC ACID; FISH OIL; FOOD MANUFACTURERS; FUNCTIONAL FOODS; HEALTH ORGANIZATIONS; HEART DISEASE; LINOLENIC ACIDS; N-3 FATTY ACIDS; OMEGA-3 POLYUNSATURATED FATTY ACIDS;

DISEASES; EMULSIONS; FOOD PRODUCTS; MICROENCAPSULATION; OXIDATION; POLYUNSATURATED FATTY ACIDS; SPRAY DRYING;

OILS AND FATS;

ANTIOXIDANT; FOOD ADDITIVE; OMEGA 3 FATTY ACID;

CHEMISTRY; DIET SUPPLEMENTATION; FOOD HANDLING; FUNCTIONAL FOOD; HUMAN; METABOLISM; NUTRITIONAL REQUIREMENT; OXIDATION REDUCTION REACTION; REVIEW;

ANTIOXIDANTS; FATTY ACIDS, OMEGA-3; FOOD ADDITIVES; FOOD TECHNOLOGY; FOOD, FORTIFIED; FUNCTIONAL FOOD; HUMANS; NUTRITIONAL REQUIREMENTS; OXIDATION-REDUCTION;

EID: 84862688297     PISSN: 19411413     EISSN: 19411421     Source Type: Journal    
DOI: 10.1146/annurev-food-022811-101130     Document Type: Article

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