ENGLISH

Food enrichment with omega-3 fatty acids

By Charlotte Jacobsen , Nina Skall Nielsen , Anna Frisenfeldt Horn , Ann-Dorit Moltke Sorensen

Book information

Publisher
Woodhead Publishing
Year
2013
ISBN
0857094289, 9780857094285
Language
english
Format
PDF
Filesize
4 MB (3928442 bytes)
Series
Woodhead Publishing Series in Food Science, Technology and Nutrition
Pages
454\444
Time added
2013-10-19 06:23:27

Description

Omega-3 fatty acids are thought to provide many health benefits, from reducing cardiovascular disease to improving mental health, resulting in increased consumer interest in foods enriched with these fatty acids. Formulating a product enriched with these fatty acids that is stable and has an acceptable flavor is challenging.  This book aims to provide the reader with a comprehensive overview of current research on the entire chain, from production and refining of omega-3 oils to their applications in different foods, including the possible health benefits.  Expert contributors have written chapters reviewing sources of omega 3 fatty acids, the stabilization of both fish oil and foods enriched with omega 3 fatty acids, and the fortification of different types of foods and beverages with omega 3 fatty acids, such as genetically modified plants and marine sources. The conclusion covers new sources of omega 3 fatty acids.

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