Session 38: Room N-220 | |||
Wednesday AMChallenges in the development of functional foods with omega-3 fatty acids | |||
| Sponsor: | Food Chemistry Division | ||
| Cosponsor(s): | Nutraceuticals & Functional Foods Division Aquatic Food Products Division | ||
| Moderator(s): | F. Shahidi, Memorial Univ. of Newfoundland E. A. Decker, Univ. of Massachusetts, Amherst | ||
| Time: | 9:00 AM | ||
| 9:00 AM | Introductory Remarks | ||
| 9:05 AM | 38-1 | Nutritional benefits and food processing challenges of functional foods with omega-3 fatty acids E. A. DECKER | |
| 9:35 AM | 38-2 | Stabilization of omega-3 fatty acids with encapsulation technologies S. SUBRAMANIAN, G. Stagnitti | |
| 10:05 AM | 38-3 | Stabilization of omega-3 fatty acids with emulsification technologies D. J. MCCLEMENTS | |
| 10:35 AM | 38-4 | Oxidation mechanisms of omega-3 fatty acids in mayonaisse: A case study C. JACOBSEN | |
| 11:05 AM | 38-5 | Marketing omega-3 fatty acids (EPA/DHA) in functional foods I. S. NEWTON | |
| 11:35 AM | 38-6 | Techniques for successful fortification of foods with omega-3 fatty acids J. B. CROWTHER, B. Langdon | |