Not Available

Not AvailableNot AvailableNot Availabl

Not Available

Not AvailableNot AvailableNot Availabl

Not Available

Not AvailableNot AvailableNot Availabl

Not Available

Not AvailableNot AvailableNot Availabl

Not Available

Not AvailableOne of the challenges of using plant derived compounds, especially essential oil as additive is its interference with sensory attributes of the food.Plant extracts contain carotenoids which may modify the color and flavor of the fish fillet, steaks or whole fish. This is of more importance in the case of crude and unpurified plant extracts derived from fruit peel, leaves and rhizome of plants. Essential oils have few aromatic compounds that can alter the sensory properties of treated fish. The recent approach to reduce the organoleptic effects of essential oil is to use it an ingredient in coating/ packaging materials. Choosing the appropriate dosage of preservatives is also essential for proper consumer acceptability for the products. The impact of plant extracts on sensory attributes of food limits the concentration actually required to exert its bioactivities. Hence an optimization is to be brought about in this regard for shelf stable and highly preferred food commodity that can boost product popularization.Not Availabl

Not Available

Not AvailableThere is a growing demand for polyunsaturated fatty acids, particularly long-chain omega-3 fatty acids, to be incorporated into food, nutritional and pharmaceutical application because of their many health benefits in relation to coronary heart disease, inflammatory and immune disorders, etc. Fish oil is known to be a rich source of PUFA of the omega-3 family including eicosapentaenoic acid and docosahexaenoic acid. Currently, functional foods containing omega-3 lipids are one of the fastest-growing food product categories. The development of food fortified with omega-3 fatty acids has drawn a lot of attention from academic and industrial aspects. A major challenge in relation to the use of n-3 PUFA in food applications is their susceptibility to lipid oxidation. One of the technologies used for overcoming these problems is an encapsulation of fish oil. This book discusses the importance of omega-3 fatty acids, microencapsulation methods and its signification in the food industry, the emulsion-based delivery system of omega-3 fatty acids, microencapsulation of fish oil and the delivery of microencapsulated fish oil into bakery products like cookies.Not Availabl

Not Available

Not AvailableNot AvailableNot Availabl

Not Available

Not AvailableNot AvailableNot Availabl

Not Available

Not AvailableNot AvailableNot Availabl