Development of food-grade nanoemulsions and emulsions for delivery of omega-3 fatty acids: opportunities and obstacles in the food industry.
Walker, Rebecca
Development of food-grade nanoemulsions and emulsions for delivery of omega-3 fatty acids: opportunities and obstacles in the food industry. [electronic resource] - Food & function Jan 2015 - 42-55 p. digital
Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.; Review
2042-650X
10.1039/c4fo00723a doi
Animals
Beverages--adverse effects
Condiments--adverse effects
Consumer Behavior
Emulsions
Fatty Acids, Omega-3--administration & dosage
Food Additives--adverse effects
Food Labeling
Food Technology--trends
Food, Fortified--adverse effects
Humans
Nanotechnology--trends
Oxidation-Reduction
Recommended Dietary Allowances
Development of food-grade nanoemulsions and emulsions for delivery of omega-3 fatty acids: opportunities and obstacles in the food industry. [electronic resource] - Food & function Jan 2015 - 42-55 p. digital
Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.; Review
2042-650X
10.1039/c4fo00723a doi
Animals
Beverages--adverse effects
Condiments--adverse effects
Consumer Behavior
Emulsions
Fatty Acids, Omega-3--administration & dosage
Food Additives--adverse effects
Food Labeling
Food Technology--trends
Food, Fortified--adverse effects
Humans
Nanotechnology--trends
Oxidation-Reduction
Recommended Dietary Allowances