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The Resource Food enrichment with omega-3 fatty acids, edited by Charlotte Jacobsen, Nina Skall Nielsen, Anna Frisenfeldt Horn and Ann-Dorit Moltke Sørensen

Food enrichment with omega-3 fatty acids, edited by Charlotte Jacobsen, Nina Skall Nielsen, Anna Frisenfeldt Horn and Ann-Dorit Moltke Sørensen

Label
Food enrichment with omega-3 fatty acids
Title
Food enrichment with omega-3 fatty acids
Statement of responsibility
edited by Charlotte Jacobsen, Nina Skall Nielsen, Anna Frisenfeldt Horn and Ann-Dorit Moltke Sørensen
Contributor
Editor
Subject
Language
eng
Summary
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 flavourReviews sources of omega-3 fatty acids and their health benefits and explores the stabilisation of fish oil and foods enriched with omega-3 fatty acidsFocuses on the fortification of different types of foods and beverages with omega-3 fatty acids and highlights new directions in the field
Member of
Cataloging source
LGG
Dewey number
612.3/97
Illustrations
illustrations
Index
index present
LC call number
QP752.O44
LC item number
F66 2013
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Jacobsen, Charlotte
  • Nielsen, Nina Skall
  • Horn, Anna Frisenfeldt
  • Sørensen, Ann-Dorit Moltke
Series statement
Woodhead Publishing series in food science, technology and nutrition,
Series volume
252
http://library.link/vocab/subjectName
  • Omega-3 fatty acids
  • Essential fatty acids in human nutrition
  • Food additives
  • Fatty Acids, Omega-3
  • Food, Fortified
  • Nutritive Value
Label
Food enrichment with omega-3 fatty acids, edited by Charlotte Jacobsen, Nina Skall Nielsen, Anna Frisenfeldt Horn and Ann-Dorit Moltke Sørensen
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Part I. Background to omega-3 food enrichment -- part II. Stabilisation of fish oil and foods enriched with omega-3 fatty acids -- part III. Food enrichment with omega-3 fatty acids -- part IV. New directions
Control code
KNOVEL864759276
Dimensions
unknown
Extent
1 online resource (xxvii, 426 pages
Form of item
online
Isbn
9780857098863
Issn
2042-8049
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations).
Sound
unknown sound
Specific material designation
remote
Label
Food enrichment with omega-3 fatty acids, edited by Charlotte Jacobsen, Nina Skall Nielsen, Anna Frisenfeldt Horn and Ann-Dorit Moltke Sørensen
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Part I. Background to omega-3 food enrichment -- part II. Stabilisation of fish oil and foods enriched with omega-3 fatty acids -- part III. Food enrichment with omega-3 fatty acids -- part IV. New directions
Control code
KNOVEL864759276
Dimensions
unknown
Extent
1 online resource (xxvii, 426 pages
Form of item
online
Isbn
9780857098863
Issn
2042-8049
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations).
Sound
unknown sound
Specific material designation
remote

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