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- W1894749506 abstract "This chapter deals with new processing techniques such as molecular distillation and supercritical extraction and fractionation that are used to enhance the nutritional properties of foods, and to improve the rheological and crystallizations properties of some fats. The processes for extraction of lipids and other bioactive products for specialized applications in food, cosmetic, and pharmaceutical applications have become increasingly more sophisticated. The most important innovations that have recently been introduced for the purification and concentration of heat sensitive bioactive lipids are short-path distillation, preparatory chromatography, and specialized crystallization technologies. Short-path distillation is now widely used in several of the steps in the production of fish oil. The chapter discusses microencapsulation, emulsions, nanoparticles and stabilization of bioactive lipids in detail." @default.
- W1894749506 created "2016-06-24" @default.
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- W1894749506 date "2013-08-16" @default.
- W1894749506 modified "2023-09-27" @default.
- W1894749506 title "Processing of Oils for Functional and Nutritional Applications" @default.
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- W1894749506 doi "https://doi.org/10.1002/9781118528761.ch6" @default.
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