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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 | ||
| ||