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books
| book details |
Omega-3 and Omega-6 Polyunsaturated Fatty Acids in Food Systems: Advances and Opportunities in Product Formulation, Technology, and Delivery
Edited by Pothiyappan Karthik, Edited by Bharathipriya Rajasekaran, Edited by Sajid Maqsood, Edited by Tanmay Sarkar
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| on special |
normal price: R 6 512.95
Price: R 6 186.95
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| book description |
Omega-3 and Omega-6 Polyunsaturated Fatty Acids in Food Systems: Advances and Opportunities in Product Formulation, Technology and Delivery introduces readers to the health and nutritional benefits for 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. The book 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.
| product details |
Normally shipped |
Publisher | Elsevier Science Publishing Co Inc
Published date | 16 Jul 2026
Language |
Format | Paperback / softback
Pages | 734
Dimensions | 276 x 216 x 0mm (L x W x H)
Weight | 450g
ISBN | 978-0-4434-3810-3
Readership Age |
BISAC | medical / nutrition
| other options |
Normally shipped |
Readership Age |
Normal Price | R 7 532.95
Price | R 7 155.95
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