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Food enrichment with omega-3 fatty acids

Titre :	Food enrichment with omega-3 fatty acids Ajouter au panier
Auteur(s) :	Charlotte Jacobsen, Éditeur scientifique Nina Skall Nielsen, Éditeur scientifique Anna Frisenfeldt Horn, Éditeur scientifique Ann-Dorit Moltke Sorensen, Éditeur scientifique
Type de document :	Livre
Sujets :	NUTRITION ; HUILE ; POISSON ; ACIDE GRAS ; EXTRACTION ; ANTIOXYGENE ; STABILISATION ; EMULSIFIANT ; LIPIDE ; FLAVEUR ; TEXTURE ; SECHAGE PAR DISPERSION ; ENCAPSULATION ; VIANDE ; LAIT ; OEUF ; EMULSION ; ALGUE ; TECHNIQUE ANALYTIQUE ; CHROMATOGRAPHIE GAZ LIQUIDE ; PRODUIT LAITIER ; ALIMENTATION ANIMALE ; PRODUIT A BASE DE CEREALE ; ALIMENT POUR BEBE
Résumé :	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 othe[...] 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.
Editeur(s) :	CAMBRIDGE : Woodhead Publishing Limited
Date de publication :	2013
Collection :	Woodhead Publishing Series in Food Science, Technology and Nutrition, ISSN 2042-8049, num. 252
Format :	1 vol. (XXVII-426 p.) / ill., couv. ill. en coul. / 24 cm
Note(s) :	Bibliogr. Index
Table des matières :	Part 1 Background to omega-3 food enrichment 1 Nutritional benefits of omega-3 fatty acids 2 Sources of omega-3 fatty acids Part 2 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 4 Stabilization of omega-3 oils and enriched foods using antioxidants 5 Stabilization of omega-3 oils and enriched foods using emulsifiers 6 Spray drying and [...] Part 1 Background to omega-3 food enrichment 1 Nutritional benefits of omega-3 fatty acids 2 Sources of omega-3 fatty acids Part 2 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 4 Stabilization of omega-3 oils and enriched foods using antioxidants 5 Stabilization of omega-3 oils and enriched foods using emulsifiers 6 Spray drying and encapsulation of omega-3 oils 7 Analysis of omega-3 fatty acids in foods and supplements Part 3 Food enrichment with omega-3 fatty acids 8 Modification of animal diets for the enrichment of dairy and meat products with omega-3 fatty acids 9 Egg enrichment with omega-3 fatty acids 10 Enrichment of meat products with omega-3 fatty acids by methods other than modification of animal diet 11 Enrichment of baked goods with omega-3 fatty acids 12 Enrichment of emulsified foods with omega-3 fatty acids 13 Enrichment of infant formula with omega-3 fatty acids Part 4 New directions 14 Algal oil as a source of omega-3 fatty acids 15 Labelling and claims in foods containing omega-3 fatty acids
Langue(s) :	Anglais
Identifiant :	978-0-85709-428-5
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=169410

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