Omega-3 and Omega-6 Polyunsaturated Fatty Acids in Food Systems: Advances and Opportunities in Product Formulation, Technology and Delivery introduces readers to the health and nutritional benefits for DHA and EPA in inflammation regulation, advances in new delivery systems, commercialization strategies, and the use of PUFAs in functional foods and new product development. The book not only provides practical guidance for formulating PUFA-enriched products for maximum health benefits, but also explores emerging trends and opportunities, including the development of novel functional foods, nutraceuticals, the role of microorganisms as a promising source of microbial oils, and personalized nutrition solutions.With detailed information on how PUFAs can be effectively and sustainably sourced, processed, formulated, and marketed in the food industry, readers will better understand and learn how to overcome the challenges of scaling up PUFA production for industrial use and maximum nutritional value. Researchers, grad students working in the fields of nutrition, food science, and biochemistry, and industry professionals in the food and pharmaceutical industries involved in product development, functional foods, and formulation will benefit from this book. - Addresses lipid oxidation, sensory acceptability, and stability throughout PUFA processing to ensure quality and efficacy of PUFA-enriched products- Provides practical guidance for formulating PUFA-enriched products for maximum health benefits- Explores emerging trends and opportunities, including the development of novel functional foods, nutraceuticals, and personalized nutrition solutions- Navigates regulatory requirements and safety considerations to help professionals understand frameworks governing PUFA use for new product development- Discusses the consumer preferences and market trends that are crucial for the successful commercialization of PUFA products
