Omega-3 and Omega-6 Polyunsaturated Fatty Acids in Food Systems
Language: English
Published by Elsevier Science, 2026
- Softcover
- New
Condition: New
£ 169.53
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Addresses lipid oxidation, sensory acceptability, and stability throughout PUFA processing to ensure quality and efficacy of PUFA-enriched productsProvides practical guidance for formulating PUFA-enriched products for maximum health benefit.
Seller Inventory # 3186215303
- Title
- Omega-3 and Omega-6 Polyunsaturated Fatty Acids in Food Systems
- Publisher
- Elsevier Science
- Publication year
- 2026
- Condition
- New
- Binding
- Soft cover
- Language
- English
- ISBN 10
- 0443438102
- ISBN 13
- 9780443438103
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.
- Addresses lipid oxidation, sensory acceptability, and stability throughout PUFA processing to ensure quality and efficacy of PUFA-enriched products
- Provides practical guidance for formulating PUFA-enriched products for maximum health benefits
- Explores emerging trends and opportunities, including the development of novel functional foods, nutraceuticals, and personalized nutrition solutions
- Navigates regulatory requirements and safety considerations to help professionals understand frameworks governing PUFA use for new product development
- Discusses the consumer preferences and market trends that are crucial for the successful commercialization of PUFA products
"Synopsis" may belong to another edition of this title.
About the Author
Dr. Bharathipriya Rajasekaran is an Assistant Professor at the Department of Food Technology, Karpagam Academy of Higher Education (Deemed to be University), Tamil Nadu, India. She earned her PhD in Food Science and Technology from the International Center of Excellence in Seafood Science and Innovation, Prince of Songkla University, Thailand, where she was awarded the prestigious fully-funded “PSU President Scholarship for the duration of her PhD program. She holds a Master of Fisheries Science (M.F.Sc.) in Fish Processing Technology and a Bachelor of Fisheries Science (B.F.Sc.) from Tamil Nadu Fisheries University (TNFU), India. Her research interests include food nanotechnology, protein and lipid science, oil extraction, waste utilization, functional foods, emulsion science, edible coating and eco-friendly packaging. Additionally, she has explored eco-friendly packaging techniques including the application of edible coatings and biodegradable films for food preservation.
Sajid Maqsood is a Professor at the Department of Food Science - College of Agriculture and Veterinary Medicine, UAEU. His research is dedicated and aligned exclusively with the UAE's food and nutritional needs. He has established an innovative research program at the UAEU that focuses on bioactive molecules in camel milk and dates. Additionally, he is working on a circular economy of food wastes and by-products generated during the UAE's agricultural practices and food processing phases. He is also working food wastes and by-products valorization generated at farm and industry level in UAE and utilization into food fortification, and biodegradable packaging . He has done intensive research on alternative proteins (plant-based proteins, meat analogues etc) and sustainable means of food processing. He has recently started integrating AI and ML in his research, with the intent to make food processing and product development sustainable. He is leading an active research group in Food Science Department of UAE University with multidisciplinary collaboration within UAE and abroad. He has published more than 200 publications in highly reputed journals (mostly Q1 ranked) and was listed amongst the top 2% ranked highly cited scientists by Stanford University based study.
Dr. Tanmay Sarkar is currently working as a Lecturer in the Government of West Bengal. With 9 years of experience in both teaching and research, his areas of interest include bioactive components from natural sources, ethnic foods, mathematical modeling, and phytochemicals. He is an editor for several SCI, SCIE, and Scopus- indexed journals and has edited numerous books with Elsevier and Springer.
"About the title" may belong to another edition of this title.
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