Stability and Stabilization of Omega-3 Oils as such and in Selected Foods

Research output: Contribution to conferenceConference abstract for conferenceResearchpeer-review

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Abstract

The application of omega-3 polyunsaturated fatty acids (PUFA) in foods has increased dramatically during the last decade due to the increasing awareness about the health beneficial effects of these fatty acids. Due to their polyunsaturated nature omega-3 PUFA are highly susceptible to lipid oxidation, which will lead to formation of undesirable fishy and rancid off-flavours. Such off-flavours can lead to consumer rejection of omega-3 enriched foods. Important issues to address in order to avoid lipid oxidation are 1) processing conditions and product composition, 2) omega-3 PUFA source and delivery system, and 3) addition of antioxidants. This presentation will summarize our current knowledge about these issues in a range of different omega-3 enriched foods.
Original languageEnglish
Publication date2012
Number of pages1
Publication statusPublished - 2012
EventFunctional Foods, Nutraceuticals, Natural Health Products and Dietary Supplements - Courtyard King Kamehameha’s Kona Beach Hotel, Kailua-Kona, Hawaii, United States
Duration: 1 Dec 20126 Dec 2012

Conference

ConferenceFunctional Foods, Nutraceuticals, Natural Health Products and Dietary Supplements
LocationCourtyard King Kamehameha’s Kona Beach Hotel
CountryUnited States
CityKailua-Kona, Hawaii
Period01/12/201206/12/2012

Bibliographical note

Oral presentation

Cite this

Jacobsen, C. (2012). Stability and Stabilization of Omega-3 Oils as such and in Selected Foods. Abstract from Functional Foods, Nutraceuticals, Natural Health Products and Dietary Supplements, Kailua-Kona, Hawaii, United States.
Jacobsen, Charlotte. / Stability and Stabilization of Omega-3 Oils as such and in Selected Foods. Abstract from Functional Foods, Nutraceuticals, Natural Health Products and Dietary Supplements, Kailua-Kona, Hawaii, United States.1 p.
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title = "Stability and Stabilization of Omega-3 Oils as such and in Selected Foods",
abstract = "The application of omega-3 polyunsaturated fatty acids (PUFA) in foods has increased dramatically during the last decade due to the increasing awareness about the health beneficial effects of these fatty acids. Due to their polyunsaturated nature omega-3 PUFA are highly susceptible to lipid oxidation, which will lead to formation of undesirable fishy and rancid off-flavours. Such off-flavours can lead to consumer rejection of omega-3 enriched foods. Important issues to address in order to avoid lipid oxidation are 1) processing conditions and product composition, 2) omega-3 PUFA source and delivery system, and 3) addition of antioxidants. This presentation will summarize our current knowledge about these issues in a range of different omega-3 enriched foods.",
author = "Charlotte Jacobsen",
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Jacobsen, C 2012, 'Stability and Stabilization of Omega-3 Oils as such and in Selected Foods' Functional Foods, Nutraceuticals, Natural Health Products and Dietary Supplements, Kailua-Kona, Hawaii, United States, 01/12/2012 - 06/12/2012, .

Stability and Stabilization of Omega-3 Oils as such and in Selected Foods. / Jacobsen, Charlotte.

2012. Abstract from Functional Foods, Nutraceuticals, Natural Health Products and Dietary Supplements, Kailua-Kona, Hawaii, United States.

Research output: Contribution to conferenceConference abstract for conferenceResearchpeer-review

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T1 - Stability and Stabilization of Omega-3 Oils as such and in Selected Foods

AU - Jacobsen, Charlotte

N1 - Oral presentation

PY - 2012

Y1 - 2012

N2 - The application of omega-3 polyunsaturated fatty acids (PUFA) in foods has increased dramatically during the last decade due to the increasing awareness about the health beneficial effects of these fatty acids. Due to their polyunsaturated nature omega-3 PUFA are highly susceptible to lipid oxidation, which will lead to formation of undesirable fishy and rancid off-flavours. Such off-flavours can lead to consumer rejection of omega-3 enriched foods. Important issues to address in order to avoid lipid oxidation are 1) processing conditions and product composition, 2) omega-3 PUFA source and delivery system, and 3) addition of antioxidants. This presentation will summarize our current knowledge about these issues in a range of different omega-3 enriched foods.

AB - The application of omega-3 polyunsaturated fatty acids (PUFA) in foods has increased dramatically during the last decade due to the increasing awareness about the health beneficial effects of these fatty acids. Due to their polyunsaturated nature omega-3 PUFA are highly susceptible to lipid oxidation, which will lead to formation of undesirable fishy and rancid off-flavours. Such off-flavours can lead to consumer rejection of omega-3 enriched foods. Important issues to address in order to avoid lipid oxidation are 1) processing conditions and product composition, 2) omega-3 PUFA source and delivery system, and 3) addition of antioxidants. This presentation will summarize our current knowledge about these issues in a range of different omega-3 enriched foods.

M3 - Conference abstract for conference

ER -

Jacobsen C. Stability and Stabilization of Omega-3 Oils as such and in Selected Foods. 2012. Abstract from Functional Foods, Nutraceuticals, Natural Health Products and Dietary Supplements, Kailua-Kona, Hawaii, United States.