Preparation, characterization, in-vivo evaluation and application of nanoliposomal polyunsaturated for food enrichment

• Main Author: Rasti, Babak
• Format: Thesis
• Language: English
• Published: 2013
• Subjects: Food - Preservation; Unsaturated fatty acids
• Online Access: http://psasir.upm.edu.my/id/eprint/91398/1/FSTM%202013%2012%20-%20IR.pdf; http://psasir.upm.edu.my/id/eprint/91398/
• Institution: Universiti Putra Malaysia

The 0)-3 fatty acids, Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), have low water-solubility and are very sensitive to oxidation; therefore there is a need for new methods to solubilize and protect such sensitive compounds. One approach for increasing the level of 00-3 in our diet...