Omega-3 Delivery Systems

<p>I Background<br>1. Traditional and novel sources of long-chain omega-3 fatty acids<br>2. Health benefits of omega-3 fatty acids<br>3. Extraction, refining, concentration, and stabilization of long-chain omega-3 oils<br>4. Global market for the long-chain omega-3 fatty acids EPA and DHA and their regulation<br>5. Introduction to delivery systems and stability issues</p> <p>II Physical characterization<br>6. Traditional methods to physically characterize delivery systems<br>7. Electron microscopy and its application to the characterization of omega-3 delivery systems<br>8. Small-angle scattering in studies of long-chain omega-3 delivery systems</p> <p>III Measurement of oxidative stability<br>9. Lipid oxidation and traditional methods for evaluation<br>10. Lipid oxidation studied by electron paramagnetic resonance (EPR)<br>11. Spatiotemporal studies of lipid oxidation by optical microscopy</p> <p>IV Delivery systems e production, physical and oxidative stabilities<br>12. Low-fat (<50%) oil-in-water emulsions<br>13. High fat (>50%) oil-in-water emulsions as omega-3 delivery systems<br>14. Lipid oxidation in pickering emulsions<br>15. Nanoemulsion design for the delivery of omega-3 fatty acids: formation, oxidative stability, and digestibility<br>16. Spray-dried capsules and extrudates as omega-3 lipids delivery systems<br>17. Omega-3 nano-microencapsulates produced by electrohydrodynamic processing</p> <p>V Food enrichment, digestion and bioavailability<br>18. Solid lipid nanoparticles and nanostructured lipid carriers<br>19. Food enrichment with omega-3 polyunsaturated fatty acids<br>20. Aspects of food structure in digestion andbioavailability of LCn-3PUFA-rich lipids<br>21. Oxidative stability during digestion</p>