Omega-3 PUFAs as food ingredi

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review


During the last 30 years there has been an increasing interest in marine omega-3 polyunsaturated fatty acids (PUFAs) for nutritional applications due to their health benefi cial effects, which will be briefl y summarised. There are different sources of omega-3 PUFAs, but the major source is fi sh oils. Due to their polyunsaturated nature omega-3 PUFAs are highly susceptible to lipid oxidation, which will lead to formation of undesirable fi shy and rancid off-fl avours. Such off-fl avours can lead to consumer rejection of omega-3 enriched foods. This chapter will summarise our current knowledge about the most important factors affecting lipid oxidation in a range of different omega-3 enriched foods and means to reduce lipid oxidation will also be discussed.
Original languageEnglish
Title of host publicationFunctional foods: concept to product
Place of PublicationCambridge England
PublisherWoodhead Publishing
Publication date2011
Publication statusPublished - 2011


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