Formulating functional foods with long-chain polyunsaturated fatty acids: Challenges and opportunities

The development of functional foods and supplements containing bioactive lipids, such as esters of long‐chain PUFA (LC‐PUFA), is very challenging. Although the requirements and nutritional value of LC‐PUFA are widely recognized, their physical and chemical characteristics are limiting the choice of...

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Veröffentlicht in:	European journal of lipid science and technology 2011-10, Vol.113 (10), p.1293-1295
1. Verfasser:	Destaillats, Frédéric
Format:	Artikel
Sprache:	eng
Schlagworte:	Bioavailability Functional foods LC-PUFA
Online-Zugang:	Volltext
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