Name: Omega-3 and Omega-6 Polyunsaturated Fatty Acids in Food Systems: Advances and Opportunities in Product Formulation, Technology, and Delivery (en Inglés)
SKU: 66885631
Price: 3691.93 MXN
Availability: InStock
Author: Karthik, Pothiyappan; Rajasekaran, Bharathipriya; Maqsood, Sajid
ISBN: 9780443438103

portada Omega-3 and Omega-6 Polyunsaturated Fatty Acids in Food Systems: Advances and Opportunities in Product Formulation, Technology, and Delivery (en Inglés)

Omega-3 and Omega-6 Polyunsaturated Fatty Acids in Food Systems: Advances and Opportunities in Product Formulation, Technology, and Delivery (en Inglés)

Formato

Libro Físico

Editorial

Academic Press

Autor

Karthik, Pothiyappan; Rajasekaran, Bharathipriya; Maqsood, Sajid

Idioma

Inglés

N° páginas

450

Encuadernación

Tapa Blanda

ISBN13

9780443438103

Omega-3 and Omega-6 Polyunsaturated Fatty Acids in Food Systems: Advances and Opportunities in Product Formulation, Technology, and Delivery (en Inglés)

Karthik, Pothiyappan; Rajasekaran, Bharathipriya; Maqsood, Sajid (Autor) · Academic Press · Tapa Blanda

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Reseña del libro "Omega-3 and Omega-6 Polyunsaturated Fatty Acids in Food Systems: Advances and Opportunities in Product Formulation, Technology, and Delivery (en Inglés)"

Omega-3 and Omega-6 Polyunsaturated Fatty Acids in Food Systems: Advances and Opportunities in Product Formulation, Technology and Delivery is essential reading for those want to learn more about polyunsaturated fats (PUFAs) such as Omega-3 and Omega-6 fatty acids. In over 30 chapters, readers will be introduced to the health and nutritional benefits such as DHA and EPA in inflammation regulation, advances in new delivery systems, commercialization strategies, and the use of PUFAs in functional foods and new product development. Omega-3 and Omega-6 Polyunsaturated Fatty Acids in Food Systems: Advances and Opportunities in Product Formulation, Technology and Delivery not only provides practical guidance for formulating PUFA-enriched products for maximum health benefits, but also explores emerging trends and opportunities, including the development of novel functional foods, nutraceuticals, the role of microorganisms as a promising source of microbial oils, and personalized nutrition solutions. With detailed information on how PUFAs can be effectively and sustainably sourced, processed, formulated and marketed in the food industry, readers will better understand and learn how to overcome the challenges of scaling up PUFA production for industrial use and maximum nutritional value. Researchers, Grad students working in the fields of nutrition, food science, and biochemistry, and industry professionals in the food and pharmaceutical industries involved in product development, functional foods and formulation will benefit from this book.