The bioavailability of an omega-3-rich algal oil is improved by nanoemulsion technology using yogurt as a food vehicle

International Journal of Food Science and Technology

Volumn 49, Issue 5, 2014, Pages 1264-1271

  Lane, Katie E ^a   Li, Weili ^b   Smith, Chris ^b   Derbyshire, Emma ^b  

^a LIVERPOOL JOHN MOORES UNIVERSITY   (United Kingdom)

^b MANCHESTER METROPOLITAN UNIVERSITY   (United Kingdom)

Author keywords

Algae oil; Bioavailability; Docosahexaenoic acid; Eicosapentaenoic acid; Nanoemulsion; Omega 3; Yogurt

Indexed keywords

BIOCHEMISTRY; DAIRY PRODUCTS; FATTY ACIDS; POLYUNSATURATED FATTY ACIDS;

ALGAE OIL; BIOAVAILABILITY; DOCOSAHEXAENOIC ACID; EICOSAPENTAENOIC ACID; NANOEMULSION; OMEGA-3; YOGURT;

OILS AND FATS;

ALGAE;

EID: 84898433720     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12455     Document Type: Article

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