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

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 has been...

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Detalles Bibliográficos
Autores principales: Smith, Tracey J, Barrett, Ann, Anderson, Danielle, Wilson, Marques A, Young, Andrew J, Montain, Scott J
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BlackWell Publishing Ltd 2015
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4431787/
https://www.ncbi.nlm.nih.gov/pubmed/25987994
http://dx.doi.org/10.1002/fsn3.204

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4431787/
https://www.ncbi.nlm.nih.gov/pubmed/25987994
http://dx.doi.org/10.1002/fsn3.204

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