Long-chain omega-3 oils: Current and future supplies, food and feed applications, and stability

Autor:	Mahinda Y. Abeywardena, Will Bignell, Soressa M. Kitessa, Peter D. Nichols, Chakra Wijesundera
Rok vydání:	2011
Předmět:	chemistry.chemical_classification business.industry food and beverages Biology Health benefits General Biochemistry Genetics and Molecular Biology Biotechnology chemistry Control and Systems Engineering Food products Food science business Long chain Food Science Polyunsaturated fatty acid
Zdroj:	Lipid Technology. 23:55-58
ISSN:	0956-666X
Popis:	Summary Increasing recognition of the health benefits of omega-3 long-chain (FC20) polyunsaturated fatty acids (omega-3 LC-PUFA or LC omega-3 oils) continues. But new sources are needed, with recent developments with novel land plants showing promise. The value of existing and future sources LC omega-3 oils occurs through aquaculture, livestock and other feeding. There is also a need toenhance the stability of oils containing LC omega-3 oils. Challenges include increasing DHA levels in land plants, increasing oxidative stability in food products and product labeling. Consumers have difficulty recognizing and differentiating long-chain and shorter-chain (SC, C18) omega-3 PUFA, both of which are referred to as “omega-3” fatty acids.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::586b51ba60dc834ff77b572665bf9b27 https://doi.org/10.1002/lite.201100091 Zobrazit plný text záznamu Plný text