The Resource Food enrichment with omega-3 fatty acids, edited by Charlotte Jacobsen, Nina Skall Nielsen, Anna Frisenfeldt Horn and Ann-Dorit Moltke Sørensen
Food enrichment with omega-3 fatty acids, edited by Charlotte Jacobsen, Nina Skall Nielsen, Anna Frisenfeldt Horn and Ann-Dorit Moltke Sørensen
Resource Information
The item Food enrichment with omega-3 fatty acids, edited by Charlotte Jacobsen, Nina Skall Nielsen, Anna Frisenfeldt Horn and Ann-Dorit Moltke Sørensen represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in University of Missouri Libraries.This item is available to borrow from 2 library branches.
Resource Information
The item Food enrichment with omega-3 fatty acids, edited by Charlotte Jacobsen, Nina Skall Nielsen, Anna Frisenfeldt Horn and Ann-Dorit Moltke Sørensen represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in University of Missouri Libraries.
This item is available to borrow from 2 library branches.
- Summary
- 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. Provides a comprehensive overview of formulating a product enriched with omega-3 fatty acids that is stable, provides many health benefits and has an acceptable flavourReviews sources of omega-3 fatty acids and their health benefits and explores the stabilisation of fish oil and foods enriched with omega-3 fatty acidsFocuses on the fortification of different types of foods and beverages with omega-3 fatty acids and highlights new directions in the field
- Language
- eng
- Extent
- 1 online resource (xxvii, 426 pages
- Contents
-
- Part I. Background to omega-3 food enrichment
- part II. Stabilisation of fish oil and foods enriched with omega-3 fatty acids
- part III. Food enrichment with omega-3 fatty acids
- part IV. New directions
- Isbn
- 9780857098863
- Label
- Food enrichment with omega-3 fatty acids
- Title
- Food enrichment with omega-3 fatty acids
- Statement of responsibility
- edited by Charlotte Jacobsen, Nina Skall Nielsen, Anna Frisenfeldt Horn and Ann-Dorit Moltke Sørensen
- Language
- eng
- Summary
- 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. Provides a comprehensive overview of formulating a product enriched with omega-3 fatty acids that is stable, provides many health benefits and has an acceptable flavourReviews sources of omega-3 fatty acids and their health benefits and explores the stabilisation of fish oil and foods enriched with omega-3 fatty acidsFocuses on the fortification of different types of foods and beverages with omega-3 fatty acids and highlights new directions in the field
- Cataloging source
- LGG
- Dewey number
- 612.3/97
- Illustrations
- illustrations
- Index
- index present
- Language note
- English
- LC call number
- QP752.O44
- LC item number
- F66 2013
- Literary form
- non fiction
- Nature of contents
-
- dictionaries
- bibliography
- http://library.link/vocab/relatedWorkOrContributorName
-
- Jacobsen, Charlotte
- Nielsen, Nina Skall
- Horn, Anna Frisenfeldt
- Sørensen, Ann-Dorit Moltke
- Series statement
- Woodhead Publishing series in food science, technology and nutrition,
- Series volume
- number 252
- http://library.link/vocab/subjectName
-
- Omega-3 fatty acids
- Essential fatty acids in human nutrition
- Food additives
- Fatty Acids, Omega-3
- Food, Fortified
- Nutritive Value
- MEDICAL
- SCIENCE
- Essential fatty acids in human nutrition
- Food additives
- Omega-3 fatty acids
- Label
- Food enrichment with omega-3 fatty acids, edited by Charlotte Jacobsen, Nina Skall Nielsen, Anna Frisenfeldt Horn and Ann-Dorit Moltke Sørensen
- Bibliography note
- Includes bibliographical references and index
- Carrier category
- online resource
- Carrier category code
-
- cr
- Carrier MARC source
- rdacarrier
- Color
- multicolored
- Content category
- text
- Content type code
-
- txt
- Content type MARC source
- rdacontent
- Contents
- Part I. Background to omega-3 food enrichment -- part II. Stabilisation of fish oil and foods enriched with omega-3 fatty acids -- part III. Food enrichment with omega-3 fatty acids -- part IV. New directions
- Control code
- 864759276
- Dimensions
- unknown
- Extent
- 1 online resource (xxvii, 426 pages
- Form of item
- online
- Isbn
- 9780857098863
- Media category
- computer
- Media MARC source
- rdamedia
- Media type code
-
- c
- Other physical details
- illustrations
- http://library.link/vocab/ext/overdrive/overdriveId
- 549088
- Sound
- unknown sound
- Specific material designation
- remote
- System control number
- (OCoLC)864759276
- Label
- Food enrichment with omega-3 fatty acids, edited by Charlotte Jacobsen, Nina Skall Nielsen, Anna Frisenfeldt Horn and Ann-Dorit Moltke Sørensen
- Bibliography note
- Includes bibliographical references and index
- Carrier category
- online resource
- Carrier category code
-
- cr
- Carrier MARC source
- rdacarrier
- Color
- multicolored
- Content category
- text
- Content type code
-
- txt
- Content type MARC source
- rdacontent
- Contents
- Part I. Background to omega-3 food enrichment -- part II. Stabilisation of fish oil and foods enriched with omega-3 fatty acids -- part III. Food enrichment with omega-3 fatty acids -- part IV. New directions
- Control code
- 864759276
- Dimensions
- unknown
- Extent
- 1 online resource (xxvii, 426 pages
- Form of item
- online
- Isbn
- 9780857098863
- Media category
- computer
- Media MARC source
- rdamedia
- Media type code
-
- c
- Other physical details
- illustrations
- http://library.link/vocab/ext/overdrive/overdriveId
- 549088
- Sound
- unknown sound
- Specific material designation
- remote
- System control number
- (OCoLC)864759276
Subject
- SCIENCE -- Life Sciences | Human Anatomy & Physiology
- Electronic books
- Essential fatty acids in human nutrition
- Essential fatty acids in human nutrition
- Fatty Acids, Omega-3
- Food additives
- Food additives
- Food, Fortified
- MEDICAL -- Physiology
- Nutritive Value
- Omega-3 fatty acids
- Omega-3 fatty acids
Genre
Member of
- Woodhead Publishing in food science, technology, and nutrition, no. 252.
- Ebook Central Academic Complete
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.library.missouri.edu/portal/Food-enrichment-with-omega-3-fatty-acids-edited/SppFImlkPhE/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.library.missouri.edu/portal/Food-enrichment-with-omega-3-fatty-acids-edited/SppFImlkPhE/">Food enrichment with omega-3 fatty acids, edited by Charlotte Jacobsen, Nina Skall Nielsen, Anna Frisenfeldt Horn and Ann-Dorit Moltke Sørensen</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.library.missouri.edu/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.library.missouri.edu/">University of Missouri Libraries</a></span></span></span></span></div>
