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Fish oils in human nutrition. --- Omega-3 fatty acids.

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Animal Feed --- Animal Nutrition --- Dietary Fats, Unsaturated --- Fatty Acids, Omega-3 --- Fatty acids in human nutrition --- Food, Fortified --- Omega-3 fatty acids --- Congresses. --- Physiological effect

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Agrotechnology and Food Sciences. Human Nutrition --- Fatty acids in human nutrition. --- Omega-3 fatty acids --- Human Nutrition and Health. --- Physiological effect.

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Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability offers the most recent updates for developing, characterizing, and stabilizing both traditional and novel omega-3 delivery systems, including 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, and solid lipid nanoparticles), the application of advanced techniques to evaluate physical and oxidative stabilities (e.g., SAXS, SANS, ESR, and super-resolution fluorescence microscopy), and new developments of food enrichment and physicochemical changes during digestion. The book provides a unique multidisciplinary and multisectoral approach, i.e., featuring authors from industry and academy. Long chain omega-3 polyunsaturated fatty acids (PUFA) present numerous health benefits; however, 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, the food industry is highly interested in producing omega-3 fortified foods.

Omega-3 fatty acids. --- Fatty Acids, Omega-3. --- N-3 fatty acids --- Omega-3 EFA --- Omega-3 essential fatty acids --- Unsaturated fatty acids --- High-omega-3 fatty acid diet --- Fatty acids. --- Acids, Fatty --- Carboxylic acids

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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

Omega-3 fatty acids --- Functional foods --- Dietary Fats, Unsaturated --- Foods, Specialized --- Fish Oils --- Fatty Acids, Unsaturated --- Food --- Dietary Fats --- Fatty Acids --- Oils --- Food and Beverages --- Lipids --- Fats --- Chemicals and Drugs --- Technology, Industry, Agriculture --- Fatty Acids, Omega-3 --- Functional Food --- Human Anatomy & Physiology --- Health & Biological Sciences --- Animal Biochemistry --- Omega-3 fatty acids. --- Functional foods. --- Engineering --- Food Science and Technology --- Designer foods --- Medicinal food --- Medicinal foods --- Neutraceuticals --- Neutriceuticals --- Nutraceuticals --- Nutriceuticals --- Pharmafoods --- N-3 fatty acids --- Omega-3 EFA --- Omega-3 essential fatty acids --- Unsaturated fatty acids --- High-omega-3 fatty acid diet --- 547.915 --- 641 --- 547.915 Fats. Oils. Lipids --- Fats. Oils. Lipids --- Food. Cooking. Dishes