Omega-3 and Omega-6 Polyunsaturated Fatty Acids in Food Systems
Omega-3 and Omega-6 Polyunsaturated Fatty Acids in Food Systems is a 734-page Academic Press book on PUFA formulation, processing, and delivery in food systems. Its described topics span oxidation and product stability, functional foods, regulatory considerations, sourcing, and commercialization, making it a specialist reference rather than a general nutrition introduction.
At a glance
- Covers DHA and EPA in relation to inflammation regulation, alongside PUFA food formulation and delivery systems.
- Discusses lipid oxidation, sensory acceptability, and product stability during processing.
- Includes sourcing, processing, scale-up, and commercialization considerations for PUFA-enriched products.
- Topics include functional foods, nutraceuticals, microbial oils, personalized nutrition, and regulatory considerations.
Reference price: $200.00
Price checked: Nov 14, 2026
View offerAhead of Black FridayExplore the selectionPros and cons
Pros
- The described scope connects formulation and processing challenges with product stability, consumer preferences, and commercialization.
- A substantial 734-page format offers room for coverage across food science, nutrition, and product development.
Cons
- Its specialist focus on PUFA applications in food systems may be more detailed than needed by readers seeking a basic nutrition overview.
- The listed print weight is 4.25 pounds, a consideration for readers who prioritize a lightweight reference.
Technical specifications
9 specifications| Publisher | Academic Press |
|---|---|
| Publication date | July 30, 2026 |
| Edition | 1st |
| Language | English |
| Print length | 734 pages |
| ISBN-10 | 0443438102 |
| ISBN-13 | 978-0443438103 |
| Weight listed | 4.25 pounds |
|---|---|
| Dimensions | 8.2 x 1.5 x 10.8 inches |
Who is it for?
A good fit for
- Food science, nutrition, and biochemistry researchers or graduate students seeking a reference on PUFA applications.
- Food and pharmaceutical industry professionals working on formulation, functional foods, or product development.
Less suited to
- Readers looking primarily for general dietary advice or a concise introduction to omega fatty acids.
Frequently asked questions
What does this book cover?
The listing describes coverage of omega-3 and omega-6 fatty acids in food systems, including formulation, delivery, processing stability, sourcing, regulatory considerations, and commercialization.
Who is the book intended for?
The listed audience includes researchers and graduate students in nutrition, food science, and biochemistry, as well as food and pharmaceutical industry professionals involved in product development.
Is this a general nutrition guide?
The described content is focused on PUFA applications in food product development and food systems, rather than general dietary guidance.
