Omega-3 fatty acid concentrates: Nutritional aspects and production technologies

被引：195
|
作者：
Shahidi, F [1 ]
Wanasundara, UN [1 ]
机构：
[1] Mem Univ Newfoundland, Dept Biochem, St John, NF A1B 3X9, Canada
来源：
TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1998年 / 9卷 / 06期
关键词：
D O I：
10.1016/S0924-2244(98)00044-2
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Production of omega-3 (omega 3) fatty acid concentrates continues to be a topic of interest for both the pharmaceutical and health food industries. Since the early studies on long-chain omega 3-polyunsaturated fatty acids (PUFA) in 1929 by Burr and Burr (J. Biol. Chem., 1929, 82, 345-367), the health benefits of consumption of this class of compounds have been thoroughly investigated. With the growing public awareness of the nutritional benefits of seafoods and their omega-PUFA, the market for such products is expected to grow in the future. This overview provides a discussion of nutritional aspects and methodologies used for producing omega 3 concentrates from source materials. (C) 1998 Published by Elsevier Science Ltd.
引用
收藏
页码：230 / 240
页数：11
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