Preventing oxidation of omega-3 fatty acids before and after addition to alternative seafood products
Deeper fundamental knowledge of the causes and prevention of oxidation of omega-3 fatty acids before, during, and after addition to alternative seafood products is needed to improve their nutritional and organoleptic properties. While several approaches to prevent oxidation of unsaturated lipids in conventional seafood products have been developed, antioxidation methods must be tailored to the formulations and processing of alternative seafood products, or perhaps new methods must be developed altogether.
- Academics
- Bioprocess design
- Crop development
- Cultivated
- End product formulation & manufacturing
- End Products
- Fermentation
- Host strain development
- Industry
- Industry
- Ingredient optimization
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- Plant-Based
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- R&D
- Raw Materials, Ingredients, & Inputs
- Research
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- Target molecule selection
