Development of food-grade nanoemulsions and emulsions for delivery of omega-3 fatty acids: Opportunities and obstacles in the food industry

Food and Function

Volumn 6, Issue 1, 2015, Pages 42-55

  Walker, Rebecca ^a   Decker, Eric A ^a,b   McClements, David Julian ^a,b  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

[No Author keywords available]

Indexed keywords

BEVERAGES; BIOCHEMISTRY; CHEMICAL STABILITY; DROPS; HEALTH; OIL SHALE; OIL WELLS; OILS AND FATS; POLYUNSATURATED FATTY ACIDS; UNSATURATED FATTY ACIDS;

BRAIN DEVELOPMENT; COLLOIDAL DISPERSION; EICOSAPENTAENOIC ACID (EPA) AND DOCOSAHEXAENOIC ACID (DHA); FOOD INDUSTRIES; HEALTH BENEFITS; OMEGA-3-FATTY ACIDS; OXIDATIVE STABILITY; PHYSICAL STABILITY;

FATTY ACIDS;

EMULSION; FOOD ADDITIVE; OMEGA 3 FATTY ACID;

ADVERSE EFFECTS; ANALYSIS; ANIMAL; BEVERAGE; CHEMISTRY; CONDIMENT; CONSUMER ATTITUDE; DIET SUPPLEMENTATION; DIETARY REFERENCE INTAKE; EMULSION; FOOD HANDLING; FOOD PACKAGING; HUMAN; NANOTECHNOLOGY; OXIDATION REDUCTION REACTION; STANDARDS; TRENDS;

ANIMALS; BEVERAGES; CONDIMENTS; CONSUMER BEHAVIOR; EMULSIONS; FATTY ACIDS, OMEGA-3; FOOD ADDITIVES; FOOD LABELING; FOOD TECHNOLOGY; FOOD, FORTIFIED; HUMANS; NANOTECHNOLOGY; OXIDATION-REDUCTION; RECOMMENDED DIETARY ALLOWANCES;

EID: 84928102142     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c4fo00723a     Document Type: Review

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