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

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

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...

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Bibliographic Details
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/ http://psasir.upm.edu.my/id/eprint/91398/1/FSTM%202013%2012%20-%20IR.pdf

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