Essential fatty acids as functional components of foods- a review

Journal of Food Science and Technology

Volumn 51, Issue 10, 2014, Pages 2289-2303

  Kaur, Narinder ^a   Chugh, Vishal ^b   Gupta, Anil K ^a  

^a PUNJAB AGRICULTURAL UNIVERSITY   (India)

^b ETERNAL UNIVERSITY   (India)

Author keywords

Docosapentaenoic acid; Essential fatty acids; Functional foods; Omega 3 fatty acids; Linolenic acid

Indexed keywords

CYTOLOGY; DISEASES; FISH; FUNCTIONAL FOOD; GENE EXPRESSION; OILS AND FATS;

BENEFICIAL EFFECTS; DIFFERENT MECHANISMS; DOCOSAPENTAENOIC ACID; ESSENTIAL FATTY ACIDS; FUNCTIONAL COMPONENTS; LINOLENIC ACIDS; MEMBRANE COMPOSITION; OMEGA-3-FATTY ACIDS;

POLYUNSATURATED FATTY ACIDS;

EID: 84908294658     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-012-0677-0     Document Type: Review

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