Ernesto Hernandez,
Masashi Hosokawa
Elsevier Science
e druk, 2015
9781893997820
Omega-3 Oils
Applications in Functional Foods
Specificaties
Gebonden, blz.
|
Engels
Elsevier Science |
2015
ISBN13: 9781893997820
Rubricering
Verwachte levertijd ongeveer 9 werkdagen
Samenvatting
This book addresses new applications of omega-3 fatty acids from both plant and marine sources in food supplements and pharmaceuticals and covers three basic areas: structure and function, production and processing, and health effects. The authors review the latest clinical evidence on the impact of consumption of omega-3 polyunsaturated fatty acids on prevalent human diseases such as inflammation-related illnesses in general and cardiovascular illnesses in particular. They also examine technologies to purify marine oils and protect them against oxidation as well as novel techniques for their incorporation into foods.
Specificaties
Inhoudsopgave
Chapter 1 Omega-3 Fatty Acids in Health and Disease<br>Chapter 2 Clinical Effects of n-3 PUFA Supplementation in Human Health and Inflammatory Diseases<br>Chapter 3 Fish Sources of Various Lipids Including n-3 Polyunsaturated Fatty Acids and Their Dietary Effects<br>Chapter 4 Production of Marine Oils<br>Chapter 5 Processing of Omega-3 Oils<br>Chapter 6 Synthesis and Properties of Structured Lipids with Omega-3s<br>Chapter 7 Applications of Omega-3 Fats in Foods<br>Chapter 8 Synergistic/Additive Health Effects of Fish Oil and Bio-Active Compounds<br>Chapter 9 Docosahexaenoic Acid Containing Phosphatidylcholine Alleviates Obesity-Related Disorders in Obese Rats<br>Chapter 10 Health Benefits of Flaxseed<br>Chapter 11 Fish Oil and Aggression<br>Chapter 12 Effect of Dietary Fish Protein and Fish Oil on Azoxymethane-induced Aberrant Crypt Foci in A/J Mice