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 demonstrated, but chemical changes in the food matrix… (More)
DOI: 10.1002/fsn3.204


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