Advantages of techniques to fortify food products with the benefits of fish oil
Aniseh Jamshidi, Hui Cao, Jianbo Xiao, Jesús Simal‐Gándara
Topics & Concepts
Fish oilFood scienceFortificationDocosahexaenoic acidFish <Actinopterygii>Eicosapentaenoic acidEmulsionHealth benefitsFood fortificationChemistryPolyunsaturated fatty acidBiotechnologyFatty acidFisheryBiologyBiochemistryOrganic chemistryMedicineTraditional medicineMicronutrientMicroencapsulation and Drying ProcessesMeat and Animal Product QualityFood Chemistry and Fat Analysis