Info
- Utilizzare la checkbox di selezione a fianco di ciascun documento per attivare le funzionalità di stampa, invio email, download nei formati disponibili del (i) record.
Advance in Recovery and Application of Bioactive Compounds from Seafood
| Advance in Recovery and Application of Bioactive Compounds from Seafood |
| Autore | Jacobsen Charlotte |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 electronic resource (114 p.) |
| Soggetto topico |
Technology: general issues
History of engineering & technology |
| Soggetto non controllato |
green crab
protein hydrolysates enzymatic hydrolysis type 2 diabetes anti-hyperglycemia antiradical activity hydrolysates hydrothermal extracts A. broughtonii omega-3 microencapsulation spray-drying whey protein lipid oxidation food fortification sugar kelp (Saccharina latissima) seaweed blanching freezing iodine nutrients bioactives antioxidant activity emulsifying properties statistical modelling optimization protein emulsifiers physical stability oxidative stability algae industrial seaweeds vegan protein combined extraction bioactive compounds sustainability bioeconomy functionality |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910580207803321 |
Jacobsen Charlotte
|
||
| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food enrichment with omega-3 fatty acids / / edited by Charlotte Jacobsen [and three others]
| Food enrichment with omega-3 fatty acids / / edited by Charlotte Jacobsen [and three others] |
| Pubbl/distr/stampa | Oxford ; ; Philadelphia : , : Woodhead Publishing Limited, , 2013 |
| Descrizione fisica | 1 online resource (454 p.) |
| Disciplina | 612.397 |
| Altri autori (Persone) | JacobsenCharlotte |
| Collana | Woodhead Publishing series in food science, technology, and nutrition |
| Soggetto topico |
Essential fatty acids in human nutrition
Food additives Omega-3 fatty acids |
| Soggetto genere / forma | Electronic books. |
| ISBN | 0-85709-886-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; 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
2.1 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 3.3 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 5.3 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 6.4 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 7.6 Examples in literature of the analysis of omega-3 containing foods |
| Record Nr. | UNINA-9910462683103321 |
| Oxford ; ; Philadelphia : , : Woodhead Publishing Limited, , 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food enrichment with omega-3 fatty acids / / edited by Charlotte Jacobsen, Nina Skall Nielsen, Anna Frisenfeldt Horn and Ann-Dorit Moltke Sorensen
| Food enrichment with omega-3 fatty acids / / edited by Charlotte Jacobsen, Nina Skall Nielsen, Anna Frisenfeldt Horn and Ann-Dorit Moltke Sorensen |
| Pubbl/distr/stampa | Cambridge : , : Woodhead Publishing, , 2013 |
| Descrizione fisica | 1 online resource (xxvii, 426 pages) : illustrations |
| Disciplina | 612.397 |
| Collana | Woodhead Publishing series in food science, technology, and nutrition |
| Soggetto topico |
Omega-3 fatty acids
Essential fatty acids in human nutrition Food additives |
| ISBN | 0-85709-886-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; 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
2.1 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 3.3 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 5.3 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 6.4 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 7.6 Examples in literature of the analysis of omega-3 containing foods |
| Record Nr. | UNINA-9910787651003321 |
| Cambridge : , : Woodhead Publishing, , 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food enrichment with omega-3 fatty acids / / edited by Charlotte Jacobsen, Nina Skall Nielsen, Anna Frisenfeldt Horn and Ann-Dorit Moltke Sorensen
| Food enrichment with omega-3 fatty acids / / edited by Charlotte Jacobsen, Nina Skall Nielsen, Anna Frisenfeldt Horn and Ann-Dorit Moltke Sorensen |
| Pubbl/distr/stampa | Cambridge : , : Woodhead Publishing, , 2013 |
| Descrizione fisica | 1 online resource (xxvii, 426 pages) : illustrations |
| Disciplina | 612.397 |
| Collana | Woodhead Publishing series in food science, technology, and nutrition |
| Soggetto topico |
Omega-3 fatty acids
Essential fatty acids in human nutrition Food additives |
| ISBN | 0-85709-886-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; 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
2.1 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 3.3 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 5.3 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 6.4 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 7.6 Examples in literature of the analysis of omega-3 containing foods |
| Record Nr. | UNINA-9910826007403321 |
| Cambridge : , : Woodhead Publishing, , 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Oxidative stability and shelf life of foods containing oils and fats / / editors, Min Hu, Charlotte Jacobsen
| Oxidative stability and shelf life of foods containing oils and fats / / editors, Min Hu, Charlotte Jacobsen |
| Pubbl/distr/stampa | Amsterdam, [Netherlands] : , : Academic Press, , 2016 |
| Descrizione fisica | 1 online resource (582 p.) |
| Disciplina | 664.09 |
| Soggetto topico |
Food - Shelf-life dating
Food - Storage |
| ISBN |
1-5231-0177-6
1-63067-057-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Oxidative Stability and Shelf Life of Foods Containing Oils and Fats; Copyright; Contents; List of Contributors; Preface; Introduction; MAIN FOCUS OF THE BOOK; OXIDATION (RANCIDITY) PROCESSES IN OILS/FATS AND OILS/FATS-CONTAINING FOODS AND MEASUREMENTS OF LIPID OXIDATION; WHAT ARE THE OXIDATIVE STABILITY (RANCIDITY) AND SHELF-LIFE OF OILS/FATS AND OILS/FATS-CONTAINING FOODS?; WHAT IS CRITICAL ABOUT EVALUATING OXIDATIVE STABILITY AND SHELF-LIFE?; WHY IS EVALUATING THE OXIDATIVE STABILITY AND SHELF-LIFE OF FOODS AND FOOD INGREDIENTS A BIG CHALLENGE FOR THE FOOD AND PET FOOD...
COMMON METHODS FOR EVALUATING OXIDATIVE STABILITY AND SHELF-LIFE IN THE FOOD AND PET FOOD INDUSTRIES: ADVANTAGES AND DISADVANTAG...HOW TO EVALUATE THE OXIDATIVE STABILITY AND SHELF-LIFE OF OILS/FATS AND OILS/FATS-CONTAINING FOODS; CHALLENGES POSED BY HETEROGENEOUS, MULTIPHASE FOOD SYSTEMS; FACTORS INFLUENCING AND DETERMINING OXIDATIVE STABILITY; MINIMIZING LIPID OXIDATION AND EXTENDING SHELF-LIFE OF OILS/FATS AND OILS/FATS-CONTAINING FOOD PRODUCTS; WHAT YOU WILL FIND IN THIS BOOK; REFERENCES; 1 - Analysis of Lipid and Protein Oxidation in Fats, Oils, and Foods; 1.1 INTRODUCTION 1.1.1 Fundamental Processes of Lipid Oxidation1.2 HANDLING CONSIDERATIONS CRITICAL FOR LIPID OXIDATION ANALYSES; 1.2.1 Glassware Washing; 1.2.2 Solvents; 1.2.2.1 General Solvent Properties and Selectivity; 1.2.2.2 Solvent Stability; 1.2.2.3 Water Solubility in Solvents and Vice Versa; 1.2.3 Gas Solubility in Solvents; 1.2.4 Light; 1.2.5 Handling and Storage; 1.3 EXTRACTION OF LIPIDS FOR OXIDATION ANALYSES; 1.3.1 Pretreatments; 1.3.2 Extraction Methods; 1.3.2.1 Methods that Improve Extraction Yields and Efficiency 1.3.2.2 Methods that Increase Extraction Efficiency While also Limiting Lipid Oxidation1.4 CHEMICAL ANALYSES OF OXIDATION PRODUCTS IN OILS AND EXTRACTS; 1.4.1 Conjugated Dienes; 1.4.2 Hydroperoxides; 1.4.2.1 Iodometric Titration (AOCS Cd 8-53); 1.4.2.2 Xylenol Orange (XO); 1.4.2.3 Ferric Thiocyanate (FeSCN); 1.4.3 Epoxide Assays; 1.4.3.1 Hydrobromic Acid Titration (AOCS Standard Method Cd 9-57, 1997); 1.4.3.2 DETC Assay with HPLC Separation and Quantification of Epoxy Adducts; 1.4.4 Carbonyl Assays; 1.4.4.1 Complexation of Carbonyls with 2,4-Dinitrophenylhydrazine (DNPH) 1.5.4 Evaluation of Stability or Resistance to Oxidation |
| Record Nr. | UNINA-9910583370303321 |
| Amsterdam, [Netherlands] : , : Academic Press, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||