Food Enrichment with Omega 3 Fatty Acids

Omega-3 fatty acids provide many health benefits, from reducing cardiovascular disease to improving mental health, and consumer interest in foods enriched with omega-3 fatty acids is increasing. Formulating a product enriched with these fatty acids that is stable and has an acceptable flavour is challenging. Food enrichment with omega-3 fatty acids provides an overview of key topics in this area. Part one, an introductory section, reviews sources of omega-3 fatty acids and their health benefits. Chapters in part two explore the stabilisation of both fish oil itself and foods enriched with omega-3 fatty acids. Part three focuses on the fortification of different types of foods and beverages with omega-3 fatty acids, including meat products, by the modification of animal diets and other methods, infant formula and baked goods. Finally, part four highlights new directions in the field and discusses algal oil as a source of omega-3 fatty acids and labelling and claims in foods containing omega-3 fatty acids. Food enrichment with omega-3 fatty acids is a standard reference for professionals in the functional foods industry involved with research, development and quality assessment and for researchers in academia interested in food lipids, oxidation and functional foods. Provides a comprehensive overview of formulating a product enriched with omega-3 fatty acids that is stable, provides many health benefits and has an acceptable flavour Reviews sources of omega-3 fatty acids and their health benefits and explores the stabilisation of fish oil and foods enriched with omega-3 fatty acids Focuses on the fortification of different types of foods and beverages with omega-3 fatty acids and highlights new directions in the field

Produk Detail:

  • Author : Charlotte Jacobsen
  • Publisher : Elsevier
  • Pages : 464 pages
  • ISBN : 0857098861
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKFood Enrichment with Omega 3 Fatty Acids

Food Enrichment with Omega-3 Fatty Acids

Food Enrichment with Omega-3 Fatty Acids
  • Author : Charlotte Jacobsen,Nina Skall Nielsen,Anna Frisenfeldt Horn,Ann-Dorit Moltke Sørensen
  • Publisher : Elsevier
  • Release : 31 July 2013
GET THIS BOOKFood Enrichment with Omega-3 Fatty Acids

Omega-3 fatty acids provide many health benefits, from reducing cardiovascular disease to improving mental health, and consumer interest in foods enriched with omega-3 fatty acids is increasing. Formulating a product enriched with these fatty acids that is stable and has an acceptable flavour is challenging. Food enrichment with omega-3 fatty acids provides an overview of key topics in this area. Part one, an introductory section, reviews sources of omega-3 fatty acids and their health benefits. Chapters in part two explore

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  • Publisher : Humana Press
  • Release : 15 September 2016
GET THIS BOOKOmega-3 Fatty Acids

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  • Publisher : CRC Press
  • Release : 01 October 2020
GET THIS BOOKEssential Fatty Acids

Essential fatty acids are fatty acids that humans must ingest because the body requires them for good health, but it cannot synthesize itself. Therefore, such nutrients need to be supplied from either diet or dietary supplements. Recent studies raised scientific and medical interest in the beneficial effects of these fatty acids on brain and retina function, as well as reducing ill health effects, such as cardio-metabolic diseases. Thus, there is an interest in developing requirements and dietary recommendations. Essential Fatty

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  • Publisher : BoD – Books on Demand
  • Release : 22 February 2017
GET THIS BOOKSuperfood and Functional Food

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  • Publisher : Elsevier
  • Release : 25 January 2008
GET THIS BOOKDelivery and Controlled Release of Bioactives in Foods and Nutraceuticals

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  • Publisher : CRC Press
  • Release : 16 March 2017
GET THIS BOOKFood Lipids

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  • Author : Judy A. Driskell
  • Publisher : CRC Press
  • Release : 19 April 2007
GET THIS BOOKSports Nutrition

It is well known that fats, proteins, and carbohydrates are all energy-yielding nutrients that influence health and physical performance. Yet many recreational, collegiate, and professional athletes still consume more fats, saturated fats, and cholesterol than is recommended, as well as inappropriate amounts of proteins. What is needed is a nuts and bolts reference to guide athletes, coaches, and trainers to make educated choices when designing a diet to yield optimal performance. Sports Nutrition: Fats and Proteins is an up-to-date compilation

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  • Author : W. Jeffrey Hurst
  • Publisher : CRC Press
  • Release : 16 April 2002
GET THIS BOOKMethods of Analysis for Functional Foods and Nutraceuticals

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  • Publisher : Academic Press
  • Release : 30 July 2021
GET THIS BOOKOmega-3 Delivery Systems

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  • Publisher : BoD – Books on Demand
  • Release : 14 July 2021
GET THIS BOOKInnovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products

This book presents an integrated and multidisciplinary approach to quality and innovation in the food sector with particular emphasis on consumer perception of quality. Chapters cover such topics as identification of environmental variables, practices crops, and cultivars to improve nutritional and functional quality of different food matrices; increased preservation of biodiversity through the use of genetic resources; nutritional and functional characterization of food matrices; and evaluation of the main bioactive substances that give food its functional qualities.

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  • Publisher : Elsevier
  • Release : 26 August 2004
GET THIS BOOKFunctional Foods, Cardiovascular Disease and Diabetes

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  • Publisher : Elsevier
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GET THIS BOOKFatty Acids

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  • Release : 11 February 2009
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