LEADER 05561nam 2200661 450 001 9910462683103321 005 20200520144314.0 010 $a0-85709-886-1 035 $a(CKB)2670000000433619 035 $a(EBL)1584589 035 $a(OCoLC)867318022 035 $a(SSID)ssj0001048490 035 $a(PQKBManifestationID)11577492 035 $a(PQKBTitleCode)TC0001048490 035 $a(PQKBWorkID)10997141 035 $a(PQKB)10723148 035 $a(MiAaPQ)EBC1584589 035 $a(Au-PeEL)EBL1584589 035 $a(CaPaEBR)ebr10785390 035 $a(CaONFJC)MIL549088 035 $a(EXLCZ)992670000000433619 100 $a20131104d2013 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aFood enrichment with omega-3 fatty acids /$fedited by Charlotte Jacobsen [and three others] 210 1$aOxford ;$aPhiladelphia :$cWoodhead Publishing Limited,$d2013. 215 $a1 online resource (454 p.) 225 1 $aWoodhead Publishing series in food science, technology, and nutrition ;$vnumber 252 300 $aDescription based on print version record. 311 $a0-85709-428-9 320 $aIncludes bibliographical references and index. 327 $aCover; Food enrichment with omega-3 fatty acids; Copyright; Contents; Contributor contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; Part I Background to omega-3 food enrichment; 1. Nutritional benefits of omega-3 fatty acids; 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; 1.8 References; 1.9 Appendix: abbreviations; 2. Sources of omega-3 fatty acids 327 $a2.1 Introduction2.2 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; 2.11 References; Part II Stabilisation of fish oil and foods enriched with omega-3 fatty acids; 3. Impact of extraction, refining and concentration stages on the stability of fish oil; 3.1 Introduction; 3.2 Methods for the extraction, refining and concentration of fish oil 327 $a3.3 Impact of extraction, refining and concentration stages on oil stability3.4 Conclusion and future trends; 3.5 Sources of further information and advice; 3.6 References; 4 Stabilization of omega-3 oils and enriched foods using antioxidants; 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; 4.7 References; 5 Stabilization of omega-3 oils and enriched foods using emulsifiers; 5.1 Introduction; 5.2 Reasons for using emulsifiers 327 $a5.3 Emulsifiers for omega-3 polyunsaturated fatty acid (PUFA) delivery systems and emulsified foods5.4 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; 5.10 References; 6 Spray drying and encapsulation of omega-3 oils; 6.1 Introduction; 6.2 Microencapsulation methods for stabilizing omega-3 oils in food; 6.3 Emulsion assemblies for omega-3 oils 327 $a6.4 Microencapsulation techniques for stabilizing omega-3 oils6.5 Characteristics and analysis of microencapsulated omega-3 oil products; 6.6 Conclusion and future trends; 6.7 References; 7 Analysis of omega-3 fatty acids in foods and supplements; 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 327 $a7.6 Examples in literature of the analysis of omega-3 containing foods 330 $aOmega-3 fatty acids provide many health benefits, from reducing cardiovascular disease to improving mental health, and consumer interest in foods enriched with omega-3 fatty acids is increasing. Formulating a product enriched with these fatty acids that is stable and has an acceptable flavour is challenging. Food enrichment with omega-3 fatty acids provides an overview of key topics in this area.Part one, an introductory section, reviews sources of omega-3 fatty acids and their health benefits. Chapters in part two explore the stabilisation of both fish oil itself and foods enriched wi 410 0$aWoodhead Publishing in food science, technology, and nutrition ;$vno. 252. 606 $aEssential fatty acids in human nutrition 606 $aFood additives 606 $aOmega-3 fatty acids 608 $aElectronic books. 615 0$aEssential fatty acids in human nutrition. 615 0$aFood additives. 615 0$aOmega-3 fatty acids. 676 $a612.397 701 $aJacobsen$b Charlotte$0910883 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910462683103321 996 $aFood enrichment with omega-3 fatty acids$92039053 997 $aUNINA LEADER 04071nam 22007455 450 001 9910483624703321 005 20240322062452.0 010 $a9783662449868 010 $a3662449862 024 7 $a10.1007/978-3-662-44986-8 035 $a(CKB)3710000000311616 035 $a(EBL)1967250 035 $a(OCoLC)897466457 035 $a(SSID)ssj0001408235 035 $a(PQKBManifestationID)11797474 035 $a(PQKBTitleCode)TC0001408235 035 $a(PQKBWorkID)11346222 035 $a(PQKB)10564654 035 $a(DE-He213)978-3-662-44986-8 035 $a(MiAaPQ)EBC1967250 035 $z(PPN)25886625X 035 $a(PPN)183151062 035 $a(EXLCZ)993710000000311616 100 $a20141201d2015 u| 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aEarly Childhood Education in Three Cultures $eChina, Japan and the United States /$fedited by Liyan HUO, Susan B. NEUMAN, Atsushi NANAKIDA 205 $a1st ed. 2015. 210 1$aBerlin, Heidelberg :$cSpringer Berlin Heidelberg :$cImprint: Springer,$d2015. 215 $a1 online resource (151 p.) 225 1 $aNew Frontiers of Educational Research,$x2195-349X 300 $aDescription based upon print version of record. 311 08$a9783662449851 311 08$a3662449854 320 $aIncludes bibliographical references. 327 $aPart I Being, Belonging and Becoming: Child Image and Curriculum Reforms -- The Centennial Change from Imitation to Innovation: Early Childhood Education and Curriculum Reform in China -- Early Childhood Education and Care Curriculum in Japan -- Play with a Purpose: Creating Meaningful Environments with Children, Families, and Communities in the United States -- Part II Childcare Policies in Changing Contexts -- Describing the Early Childhood Policy Landscape in the United States -- Latest Development of Japanese Kindergarten Education Policy -- The Evolution and Innovation of China?s Preschool Education Financial System -- Part III Best Practices for Early Childhood Teacher Professional Development -- Early Childhood Challenge: Preparing High-Quality Teachers for a Changing Society in the United States -- Current Issues in ECEC Teacher Education in Japan -- How to Advance the Initial Training System for Chinese Kindergarten Teachers in a New Era. 330 $aThis book, written by an international team of experienced researchers, investigates unique and dynamic approaches to key issues in policy transformation, curriculum reforms and teacher training in three cultures ? China, Japan and the United States ? in a globalized world. By examining their respective policy choices and evidence-based practices, the authors show how best to provide for young children based on their needs and interests, and the three countries? strategies for doing so. This book provides the latest information on the rapid developments already underway and further changes to be expected in these diverse cultures. 410 0$aNew Frontiers of Educational Research,$x2195-349X 606 $aEarly childhood education 606 $aInternational education 606 $aComparative education 606 $aEarly Childhood Education 606 $aInternational and Comparative Education 615 0$aEarly childhood education. 615 0$aInternational education. 615 0$aComparative education. 615 14$aEarly Childhood Education. 615 24$aInternational and Comparative Education. 676 $a370 676 $a370.9 676 $a370116 676 $a372.21 702 $aHUO$b Liyan$4edt$4http://id.loc.gov/vocabulary/relators/edt 702 $aB. 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