omega 3 delivery systems

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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
ISBN 10 : 9780128213919
Pages : 256 pages
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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

Long-chain Omega-3 Specialty Oils
Author : Harald Breivik
Publisher : Woodhead Pub Limited
Release Date : 2007
ISBN 10 : 9780955251214
Pages : 314 pages
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Unlike the many other books on omega-3 fatty acids, Long-Chain Omega-3 Specialty Oils is not concerned with nutrition but instead is aimed primarily at those people working to develop, manufacture and market long-chain omega-3 oils and the food, drink and pharmaceutical products containing them. It concentrates on the long-chain acids (C20 chain length and above), rather than alpha-linolenic acid. Although often thought of as 'fish oils', these omega-3 oils are also available from microbial fermentation and from other marine organisms such as krill. Furthermore, there is increasing interest in the development of higher plants with the ability to synthesise long-chain omega-3 fatty acids, with the ultimate objective of creating crop plants yielding oils containing EPA and DHA. Long-Chain Omega-3 Specialty Oils starts with an overview of omega-3 fatty acids, including a discussion of how they are formed in plants and animals, the physiological and medical effects of omega-3 acids, and the importance of chain length. This is followed by chapters discussing the wide variety of fish oil sources, as well as oils from fermentation of single-cell organisms. Separate chapters give information on state-of-the-art processing of fish oils, methods for making concentrates of omega-3 acids, and enzymatic processing and concentration strategies. The next two chapters cover the stabilization and utilization of omega-3 oils for various applications, followed by a chapter dealing with the challenging aspects of analysis of omega-3 acids and their decomposition products. The next chapter is dedicated to regulatory issues, and the final chapter gives an up-to-date survey of the various markets for long-chain omega-3 acids.

Recent Advances in Natural Products Analysis
Author : Seyed Mohammad Nabavi,Mina Saeedi,Seyed Fazel Nabavi,Ana Sanches Silva
Publisher : N.A
Release Date : 2020-03
ISBN 10 : 0128164557
Pages : 878 pages
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Recent Advances in Natural Products Analysis is a thorough guide to the latest analytical methods used for identifying and studying bioactive phytochemicals and other natural products. Chemical compounds, such as flavonoids, alkaloids, carotenoids and saponins are examined, highlighting the many techniques for studying their properties. Each chapter is devoted to a compound category, beginning with the underlying chemical properties of the main components followed by techniques of extraction, purification and fractionation, and then techniques of identification and quantification. Biological activities, possible interactions, levels found in plants, the effects of processing, and current and potential industrial applications are also included. Focuses on the latest analytical techniques used for studying phytochemical and other biological compounds Authored and edited by the top worldwide experts in their field Discusses the current and potential applications and predicts future trends of each compound group

Omega-3 Fatty Acids in Brain and Neurological Health
Author : Ronald Ross Watson,Fabien De Meester
Publisher : Elsevier
Release Date : 2014-06-25
ISBN 10 : 0124105475
Pages : 496 pages
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Research has clearly established a link between omega-3 fatty acids and general health, particularly cardiovascular health. Omega-3 Fatty Acids in Brain and Neurological Health is the first book to focus exclusively on the role of omega-3 fatty acids on general brain health. The articles in this collection illustrate omega-3 fatty acids' importance in longevity, cognitive impairment, and structure and function of the brain's neurons. Research has established links between omega-3 fatty acids and the developing brain, aging, dementia, Alzheimer's disease and multiple sclerosis. This book encompasses some of the most recent research, including the role of omega-3 fatty acid supplements on hippocampal neurogenesis, substantia nigra modulation, migraine headaches, the developing brain in animals, sleep, and neurodegenerative diseases. This collection helps to push research forward toward a complete understanding of omega-3 fatty acids' relationship to brain and neurological health. The first book-length collection of original research on the connection between omega-3 fatty acids and the brain Provides a comprehensive introduction to the state of research on omega-3 fatty acids and the brain and directions for future research A foundational collection for neuroscience, neurology, and nutrition research

Omega-3 Oils
Author : Ernesto Hernandez,Masashi Hosokawa
Publisher : Elsevier
Release Date : 2015-08-19
ISBN 10 : 0128043474
Pages : 312 pages
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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.

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
ISBN 10 : 0857098861
Pages : 464 pages
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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
Author : Nissim Garti,D. Julian McClements
Publisher : Elsevier
Release Date : 2012-10-19
ISBN 10 : 0857095900
Pages : 640 pages
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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

Comparative Biochemistry and Physiology
Author : N.A
Publisher : N.A
Release Date : 2001
ISBN 10 :
Pages : 329 pages
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Omega-3 Fatty Acids
Author : Mahabaleshwar V. Hegde,Anand Arvind Zanwar,Sharad P. Adekar
Publisher : Humana Press
Release Date : 2016-09-15
ISBN 10 : 331940458X
Pages : 610 pages
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This volume argues for the importance of essential nutrients in our diet. Over the last two decades there has been an explosion of research on the relationship of Omega-3 fatty acids and the importance of antioxidants to human health. Expert authors discuss the importance of a diet rich in Omega-3 Fatty acids for successful human growth and development and for the prevention of disease. Chapters highlight their contribution to the prevention and amelioration of a wide range of conditions such as heart disease, diabetes, arthritis, cancer, obesity, mental health and bone health. An indispensable text designed for nutritionists, dietitians, clinicians and health related professionals, Omega-3 Fatty Acids: Keys to Nutritional Health presents a comprehensive assessment of the current knowledge about the nutritional effects of Omega-3 fatty acids and their delivery in foods.

Nanoparticle- and Microparticle-based Delivery Systems
Author : David Julian McClements
Publisher : CRC Press
Release Date : 2014-08-12
ISBN 10 : 1482233169
Pages : 572 pages
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Recent developments in nanoparticle and microparticle delivery systems are revolutionizing delivery systems in the food industry. These developments have the potential to solve many of the technical challenges involved in creating encapsulation, protection, and delivery of active ingredients, such as colors, flavors, preservatives, vitamins, minera

Fish and Fish Oil in Health and Disease Prevention
Author : Susan Raatz,Douglas Bibus
Publisher : Academic Press
Release Date : 2016-07-21
ISBN 10 : 0128028459
Pages : 380 pages
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Fish and Fish Oil in Health and Disease Prevention provides an authoritative review of the role of fish and fish oil intake in the promotion of human health. This up-to-date volume provides a complete examination of intake patterns as well as research evidence of intake in disease prevention and treatment. Readers will gain knowledge ranging from the current state of fish and fish oil intake, their health promoting effects and influences on individual response, how they influence development and health maintenance through the life cycle, and their role in disease prevention and treatment. This book is an invaluable resource for all researchers working to understand the relationship between fish and human health. It is a valuable reference for nutritionists, dietitians, and health care providers. Imparts a valuable understanding of fish intake patterns around the world and the role of fish and fish oil in human health through the lifecycle Offers an understanding of the role of fish and fish oil in disease risk reduction and treatment Presents the current status of fish intake and recommended intake levels for human health Focuses on research on unique fish and oil sources and potential problems with fish availability

Microencapsulation and Microspheres for Food Applications
Author : Leonard M.C. Sagis
Publisher : Academic Press
Release Date : 2015-08-10
ISBN 10 : 0128004185
Pages : 434 pages
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Microencapsulation and Microspheres for Food Applications is a solid reflection on the latest developments, challenges, and opportunities in this highly expanding field. This reference examines the various types of microspheres and microcapsules essential to those who need to develop stable and impermeable products at high acidic conditions. It’s also important for the novel design of slow releasing active compound capsules. Each chapter provides an in-depth account of controlled release technologies, evidence based abstracts, descriptions of chemical and physical principals, and key relevant facts relating to food applications. Written in an accessible manner, the book is a must have resource for scientists, researchers, and engineers. Discusses the most current encapsulation technology applied in the food industry, including radiography, computed tomography, magnetic resonance imaging, and dynamic NMR microscopy Presents the use of microsphere immunoassay for mycotoxins detection Covers a broad range of applications of microcapsules and microspheres, including food shelf-life, pesticides for crop protection, and nanoencapsulated bacteriophage for food safety