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Produktbild: Jacobsen, C: Food Enrichment with Omega-3 Fatty Acids

Jacobsen, C: Food Enrichment with Omega-3 Fatty Acids

Fr. 242.00

inkl. gesetzl. MwSt., Versandkostenfrei

Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

31.07.2013

Herausgeber

Jacobsen Charlotte + weitere

Verlag

Elsevier Science & Technology

Seitenzahl

464

Maße (L/B/H)

24.1/16.1/3.5 cm

Gewicht

820 g

Sprache

Englisch

ISBN

978-0-85709-428-5

Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

31.07.2013

Herausgeber

Verlag

Elsevier Science & Technology

Seitenzahl

464

Maße (L/B/H)

24.1/16.1/3.5 cm

Gewicht

820 g

Sprache

Englisch

ISBN

978-0-85709-428-5

EU-Ansprechpartner

Zeitfracht Medien GmbH
Ferdinand-Jühlke-Straße 7
99095 Erfurt
DE
produktsicherheit@zeitfracht.de

Herstelleradresse

Elsevier Science & Technology
125 London Wall
EC2Y 5AS London
GB
tradeorders@elsevier.com

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  • Produktbild: Jacobsen, C: Food Enrichment with Omega-3 Fatty Acids

  • Contributor contact details

    Woodhead Publishing Series in Food Science, Technology and Nutrition

    Preface

    Part I: Background to omega-3 food enrichment

    Chapter 1: Nutritional benefits of omega-3 fatty acids

    Abstract:

    1.1 Introduction

    1.2 Dietary sources and typical intakes of omega-3 fatty acids

    1.3 Marine omega-3 fatty acids

    1.4 Health effects of a-linolenic acid

    1.5 Future trends

    1.6 Conclusion

    1.7 Sources of further information and advice

    1.9 Appendix: abbreviations

    Chapter 2: Sources of omega-3 fatty acids

    Abstract:

    2.1 Introduction

    2.2 Background

    2.3 Marine oils in perspective

    2.4 Current and alternative marine oils

    2.5 Krill and single-cell marine oils

    2.6 Wild fish and other marine oils

    2.7 Species farmed for marine oils

    2.8 Sustainability and certifications

    2.9 Plant sources

    2.10 Conclusion and future trends

    Part II: Stabilisation of fish oil and foods enriched with omega-3 fatty acids

    Chapter 3: Impact of extraction, refining and concentration stages on the stability of fish oil

    Abstract:

    3.1 Introduction

    3.2 Methods for the extraction, refining and concentration of fish oil

    3.3 Impact of extraction, refining and concentration stages on oil stability

    3.4 Conclusion and future trends

    3.5 Sources of further information and advice

    Chapter 4: Stabilization of omega-3 oils and enriched foods using antioxidants

    Abstract:

    4.1 Introduction

    4.2 Lipid oxidation and antioxidant reactions

    4.3 Antioxidant protection of oils and oil-based products

    4.4 Antioxidant protection of other food products

    4.5 Future trends

    4.6 Conclusion

    Chapter 5: Stabilization of omega-3 oils and enriched foods using emulsifiers

    Abstract:

    5.1 Introduction

    5.2 Reasons for using emulsifiers

    5.3 Emulsifiers for omega-3 polyunsaturated fatty acid (PUFA) delivery systems and emulsified foods

    5.4 Emulsifiers and lipid oxidation

    5.5 The impact of emulsifiers and emulsification on flavour and texture perception

    5.6 Applications of emulsifiers to stabilize delivery systems and foods enriched with omega-3 PUFA

    5.7 Future trends

    5.8 Sources of further information

    5.9 Acknowledgements

    Chapter 6: Spray drying and encapsulation of omega-3 oils

    Abstract:

    6.1 Introduction

    6.2 Microencapsulation methods for stabilizing omega-3 oils in food

    6.3 Emulsion assemblies for omega-3 oils

    6.4 Microencapsulation techniques for stabilizing omega-3 oils

    6.5 Characteristics and analysis of microencapsulated omega-3 oil products

    6.6 Conclusion and future trends

    Chapter 7: Analysis of omega-3 fatty acids in foods and supplements

    Abstract:

    7.1 Introduction

    7.2 The analysis of omega-3 oils by gas-liquid chromatography/flame ionization detector (GC/FID)

    7.3 The measurement of omega-3 levels in foods

    7.4 Methyl esters and other fatty acid derivatives

    7.5 'One-step' methods combining extraction, digestion and derivatization

    7.6 Examples in literature of the analysis of omega-3 containing foods

    7.7 Alternative analytical methods for omega-3 analysis

    7.8 Future trends

    7.9 Sources of further information and advice

    Part III: Food enrichment with omega-3 fatty acids

    Chapter 8: Modification of animal diets for the enrichment of dairy and meat products with omega-3 fatty acids

    Abstract:

    8.1 Introduction

    8.2 Sources of omega-3 fatty acids

    8.3 Feeds that increase omega-3 fatty acids in ruminant milk and meat

    8.4 Increasing omega-3 fatty acids in animal diets

    8.5 Future trends

    8.6 Conclusion

    8.7 Sources of further information and advice