Polyunsaturated fatty acids: delivery, innovation and incorporation into foods

被引：0
|
作者：
Augustin, MA [1 ]
Sanguansri, L [1 ]
机构：
[1] Food Sci Australia, Food Proc, Werribee, Vic 3030, Australia
来源：
FOOD AUSTRALIA | 2003年 / 55卷 / 07期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Successful incorporation of polyunsaturated fatty acids (PUFA) into foods requires stabilised PUFA protected from oxidation and from undesirable interactions with other ingredients. PUFA may be introduced into foods by enrichment with PUFA rich ingredients such as fish oil or algal oil, by manipulation of feed for animals for production of omega-3 rich milks, eggs or meat products, and by alteration of biosynthetic pathways of oil-bearing plants to modify the fatty acid compositions.
引用
收藏
页码：294 / 296
页数：3
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