Absorption of omega‐3 fats from carbohydrate and proteinaceous food matrices before and after storage

Absorption of omega‐3 fats from carbohydrate and proteinaceous food matrices before and after storage

Abstract Development of n‐3 fortified, shelf‐stable foods is facilitated by encapsulated docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), since natural n‐3 food sources cannot withstand high temperature and prolonged shelf life. Organoleptic stability of n‐3 fortified, shelf‐stable foods...

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Bibliographic Details
Main Authors: Tracey J. Smith, Ann Barrett, Danielle Anderson, Marques A. Wilson, Andrew J. Young, Scott J. Montain
Format: Article
Language:English
Published: Wiley 2015-05-01
Series:Food Science & Nutrition
Subjects:
Absorption
encapsulation
fatty acids
omega 3 fatty acids
Online Access:https://doi.org/10.1002/fsn3.204

Internet

https://doi.org/10.1002/fsn3.204

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