Food enrichment with omega-3 fatty acids

by Horn, Anna Frisenfeldt Jacobsen, Charlotte Nielsen, Nina Skall Sørensen, Ann-Dorit Moltke

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Title Statements

Full title :Food enrichment with omega-3 fatty acids / edited by Charlotte Jacobsen, Nina Skall Nielsen, Anna Frisenfeldt Horn and Ann-Dorit Moltke Sørensen.

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.

Edition Statements

Publication Date:2013.

Publication Statements

Publisher(s):Woodhead Publishing
Place of Publication:Oxford
Language:eng
Publication Date:2013.

The Physical Object

Description:1 online resource (xxvii, 426 pages : : illustrations

Edition Identifiers

ISBN:9780857098863, 0857098861
oclc:ocn864759276
LC Classification:QP752.O44
Dewey Decimal:612.3/97

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.

Subjects

Acides gras essentiels dans l'alimentat… Acides gras oméga 3 Aliments -- Additifs Aliments enrichis Enriched foods Essential fatty acids in human nutrition Fatty Acids, Omega-3 Feeds -- Composition Food -- Composition Food Additives Food, Fortified MEDICAL -- Physiology nutritive value Omega-3 fatty acids SCIENCE -- Life Sciences Valeur nutritive