June 13, 2021

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Omega-3 Delivery Systems

Omega-3 Delivery Systems
Author : Pedro J. Garcia Moreno,Charlotte Jacobsen,Ann-Dorit Moltke Sørensen,Senbetul Yesiltas
Publisher : Academic Press
Release Date : 2021-06-15
Category : Technology & Engineering
Total pages :256
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Long chain omega-3 polyunsaturated fatty acids (PUFA) present numerous health benefits. Nevertheless, 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, food industry is highly interested in producing omega-3 fortified foods. Omega-3 Delivery Systems gives the reader an insight on the most recent updates for developing, characterizing and stabilizing both traditional and novel omega-3 delivery systems, as well as 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, solid lipid nanoparticles), the application of advances techniques to evaluate physical and oxidative stabilities (e.g. SAXS, SANS, ESR, super-resolution fluorescence microscopy), and new developments of food enrichment and physicochemical changes during digestion. The book provides a unique multidisciplinary and multisectoral (having authors from industry and academy) approach. Brings a holistic approach of omega-3 delivery systems, bringing scientific understanding on production, physical characterization and oxidative stability Covers key aspects to develop, characterize and use omega-3 delivery systems for food enrichment, considering physicochemical changes occurring during digestion Serves as an interface between lipid oxidation and colloids chemistry, encapsulation techniques, soft matter physics, food development and nutrients bioavailability

Food Enrichment with Omega-3 Fatty Acids

Food Enrichment with Omega-3 Fatty Acids
Author : Charlotte Jacobsen,Nina Skall Nielsen,Anna Frisenfeldt Horn,Ann-Dorit Moltke Sørensen
Publisher : Elsevier
Release Date : 2013-07-31
Category : Technology & Engineering
Total pages :464
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Omega-3 fatty acids provide many health benefits, from reducing cardiovascular disease to improving mental health, and consumer interest in foods enriched with omega-3 fatty acids is increasing. Formulating a product enriched with these fatty acids that is stable and has an acceptable flavour is challenging. Food enrichment with omega-3 fatty acids provides an overview of key topics in this area. Part one, an introductory section, reviews sources of omega-3 fatty acids and their health benefits. Chapters in part two explore the stabilisation of both fish oil itself and foods enriched with omega-3 fatty acids. Part three focuses on the fortification of different types of foods and beverages with omega-3 fatty acids, including meat products, by the modification of animal diets and other methods, infant formula and baked goods. Finally, part four highlights new directions in the field and discusses algal oil as a source of omega-3 fatty acids and labelling and claims in foods containing omega-3 fatty acids. Food enrichment with omega-3 fatty acids is a standard reference for professionals in the functional foods industry involved with research, development and quality assessment and for researchers in academia interested in food lipids, oxidation and functional foods. Provides a comprehensive overview of formulating a product enriched with omega-3 fatty acids that is stable, provides many health benefits and has an acceptable flavour Reviews sources of omega-3 fatty acids and their health benefits and explores the stabilisation of fish oil and foods enriched with omega-3 fatty acids Focuses on the fortification of different types of foods and beverages with omega-3 fatty acids and highlights new directions in the field

Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals

Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals
Author : Nissim Garti,D. Julian McClements
Publisher : Elsevier
Release Date : 2012-10-19
Category : Technology & Engineering
Total pages :640
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Improved technologies for the encapsulation, protection, release and enhanced bioavailability of food ingredients and nutraceutical components are vital to the development of future foods. Encapsulation technologies and delivery systems for food ingredients and nutraceuticals provides a comprehensive guide to current and emerging techniques. Part one provides an overview of key requirements for food ingredient and nutraceutical delivery systems, discussing challenges in system development and analysis of interaction with the human gastrointestinal tract. Processing technologies for encapsulation and delivery systems are the focus of part two. Spray drying, cooling and chilling are reviewed alongside coextrusion, fluid bed microencapsulation, microencapsulation methods based on biopolymer phase separation, and gelation phenomena in aqueous media. Part three goes on to investigate physicochemical approaches to the production of encapsulation and delivery systems, including the use of micelles and microemulsions, polymeric amphiphiles, liposomes, colloidal emulsions, organogels and hydrogels. Finally, part four reviews characterization and applications of delivery systems, providing industry perspectives on flavour, fish oil, iron micronutrient and probiotic delivery systems. With its distinguished editors and international team of expert contributors, Encapsulation technologies and delivery systems for food ingredients and nutraceuticals is an authoritative guide for both industry and academic researchers interested in encapsulation and controlled release systems. Provides a comprehensive guide to current and emerging techniques in encapsulation technologies and delivery systems Chapters in part one provide an overview of key requirements for food ingredient and nutraceutical delivery systems, while part two discusses processing technologies for encapsulation and delivery systems Later sections investigate physicochemical approaches to the production of encapsulation and delivery systems and review characterization and applications of delivery systems

Omega-3 Oils

Omega-3 Oils
Author : Ernesto Hernandez,Masashi Hosokawa
Publisher : Elsevier
Release Date : 2015-08-19
Category : Science
Total pages :312
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This book addresses new applications of omega-3 fatty acids from both plant and marine sources in food supplements and pharmaceuticals and covers three basic areas: structure and function, production and processing, and health effects. The authors review the latest clinical evidence on the impact of consumption of omega-3 polyunsaturated fatty acids on prevalent human diseases such as inflammation-related illnesses in general and cardiovascular illnesses in particular. They also examine technologies to purify marine oils and protect them against oxidation as well as novel techniques for their incorporation into foods. Covers the role omega-3 plays in general health and disease and includes several reviews on the latest clinical evidence Explains different methods to deliver omega-3 to the consumer, through various methods including food fortification, nutritional supplements, and more Considerations for the processing of omega-3 oils to minimize conditions that could destroy the nutrtional properties.

Omega-3 Fatty Acids

Omega-3 Fatty Acids
Author : Fereidoon Shahidi,John W. Finley
Publisher : Amer Chemical Society
Release Date : 2001
Category : Science
Total pages :330
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Polyunsaturated fatty acids provide unique health benefits to consumers but also present the technician with difficult challenges in delivering these fatty acids in appealing foods that do no have the off-flavors associated with the oxidation products of these highly labile materials. This book presents a comprehensive assessment of the current state of these stability issues, the nutritional effects and the potential for delivery in foods of 0mega-3 fatty acids.

Fish, Fish Oil and Human Health

Fish, Fish Oil and Human Health
Author : Jürgen C. Frölich,C. von Schacky
Publisher : W. Zuckschwerdt
Release Date : 1992
Category : Fish as food
Total pages :198
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Flaxseed (Linseed) Oil and the Power of Omega-3

Flaxseed (Linseed) Oil and the Power of Omega-3
Author : Ingeborg Johnston,James R. Johnston
Publisher : McGraw-Hill Education
Release Date : 1995-02-01
Category : Sports & Recreation
Total pages :32
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The cholesterol-lowering power of Omega-3 oils.

Effect of Xanthan Gun Addition on Whey Protein Isolate Stabilized Emulsions

Effect of Xanthan Gun Addition on Whey Protein Isolate Stabilized Emulsions
Author : Changhui Sun
Publisher : Unknown
Release Date : 2006
Category :
Total pages :267
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Essentials of Nutrition and Diet Therapy

Essentials of Nutrition and Diet Therapy
Author : Sue Rodwell Williams
Publisher : Unknown
Release Date : 1994
Category : Diet therapy
Total pages :521
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(5E 1990) Incl. feeding methods/nutrition & AIDS/energy balance & weight measurement/gastrointestinal diseases/etc.

Proceedings of the Society for Experimental Biology and Medicine

Proceedings of the Society for Experimental Biology and Medicine
Author : Society for Experimental Biology and Medicine (New York, N.Y.)
Publisher : Unknown
Release Date : 1995
Category : Electronic journals
Total pages :129
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List of members in each volume.

Health Effects of [omega]3 Polyunsaturated Fatty Acids in Seafoods

Health Effects of [omega]3 Polyunsaturated Fatty Acids in Seafoods
Author : Artemis P. Simopoulos
Publisher : S Karger Ag
Release Date : 1991
Category : Medical
Total pages :592
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Pulp & Paper

Pulp & Paper
Author : Anonim
Publisher : Unknown
Release Date : 1974
Category : Paper industry
Total pages :129
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Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals

Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals
Author : Nissim Garti
Publisher : Elsevier
Release Date : 2008-01-25
Category : Technology & Engineering
Total pages :496
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Active ingredients in foods must remain fully functional for as long as necessary and be transported and discharged appropriately to have the desired nutritional effect. Delivery and controlled release systems are an essential way to achieve these aims. This important book reviews how to optimise these systems to maximise the health-promoting properties of food products. Opening chapters review factors affecting nutrient bioavailability and methods to test delivery system efficacy. Part two addresses materials used and specific techniques for delivery and release. The benefits and drawbacks of structured lipids, micro- and nano-emulsions, food-protein-derived materials, complexes and conjugates of biopolymers, and starch as an encapsulation material for delivery of functional food ingredients, are all considered. Part three discusses the delivery and controlled release of particular nutraceuticals such as antioxidants and vitamins, folic acid, probiotics, fish oils and proteins. Part four covers regulatory issues and future trends in bioactives and nutraceuticals. Edited by a leading expert in the field, Delivery and controlled release of bioactives in foods and nutraceuticals is a valuable reference for those working in the food industry and particularly those developing nutraceuticals. Reviews techniques to optimise the delivery and release of bioactives in food Discusses the factors that affect nutrient bioavailability and methods to test delivery system efficacy Addresses materials used and specific techniques for delivery and release

Molecular Interventions and Local Drug Delivery

Molecular Interventions and Local Drug Delivery
Author : Elazer R. Edelman,Robert J. Levy
Publisher : W B Saunders Company
Release Date : 1995
Category : Cardiovascular system
Total pages :492
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Significant advances continue to be made in elucidating the cellular and molecular mechanisms of cardiovascular diseases. Recent technical innovations - in molecular therapies and local drug delivery - now permit clinicians to exploit information on pathophysiology in order to treat these conditions more effectively. In this significant new work, Elazer Edelman and Robert Levy bring together a team of authorities in the field, integrating basic and clinical research data with state-of-the-art engineering and technology, to give the cardiovascular physician a clear, readable and up-to-the-minute resource of invaluable information, in the first systematic and comprehensive review of this area.

Nanotechnology and Functional Foods

Nanotechnology and Functional Foods
Author : Cristina Sabliov,Hongda Chen,Rickey Yada
Publisher : John Wiley & Sons
Release Date : 2015-04-21
Category : Technology & Engineering
Total pages :408
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The continued advancement in the sciences of functional foods and nutraceuticals has clearly established a strong correlation between consumption of bioactives and improved human health and performance. However, the efficacy and bioavailability of these bioactive ingredients (e.g., omega-3 oils, carotenoid antioxidants, vitamins, and probiotic bacteria) in foods often remains a challenge, due to their instability in food products and gastrointestinal tract, as well as their limited bioavailability. In some cases, these bioactive ingredients may impart an undesirable organoleptic characteristic to the final product, which hinders acceptance by consumers. In addressing these challenges, development of effective delivery systems is critical to meet the consumer needs for effective bioactives. The scientific knowledge behind developing effective delivery of bioactive components into modern and wide-ranging food products will be essential to reap their health-promoting benefits and to support the sustained growth of the functional foods market. Nanotechnology and Functional Foods: Effective Delivery of Bioactive Ingredients explores the current data on all aspects of nanoscale packing, carrying and delivery mechanisms of bioactives ingredients to functional foods. The book presents various delivery systems (including nano-emulsions, solid lipid nanoparticles, and polymeric nano-particles), their properties and interactions with other food components, and fate in the human body. Later chapters emphasize the importance of consumers' attitude towards nano-delivery for the success of the technology and investigate the challenges faced by regulatory agencies to control risks and harmonize approaches worldwide. The wide applicability of bioactive delivery systems with the purpose of improving food quality, food safety and human health will make this book a worthy reference for a diverse range of readers in industry, research and academia.