Freshly Printed - allow 10 days lead
Couldn't load pickup availability
Food Enrichment with Omega-3 Fatty Acids
Charlotte Jacobsen (Edited by), Nina Skall Nielsen (Edited by), Anna Frisenfeldt Horn (Edited by), Ann-Dorit Moltke Sørensen (Edited by)
9780857094285, Elsevier Science
Hardback, published 31 July 2013
464 pages
23.3 x 15.6 x 2.9 cm, 0.82 kg
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.
Contributor contact details Woodhead Publishing Series in Food Science, Technology and Nutrition Preface Part I: Background to omega-3 food enrichment Chapter 1: Nutritional benefits of omega-3 fatty acids Abstract: 1.1 Introduction 1.2 Dietary sources and typical intakes of omega-3 fatty acids 1.3 Marine omega-3 fatty acids 1.4 Health effects of a-linolenic acid 1.5 Future trends 1.6 Conclusion 1.7 Sources of further information and advice 1.9 Appendix: abbreviations Chapter 2: Sources of omega-3 fatty acids Abstract: 2.1 Introduction 2.2 Background 2.3 Marine oils in perspective 2.4 Current and alternative marine oils 2.5 Krill and single-cell marine oils 2.6 Wild fish and other marine oils 2.7 Species farmed for marine oils 2.8 Sustainability and certifications 2.9 Plant sources 2.10 Conclusion and future trends Part II: Stabilisation of fish oil and foods enriched with omega-3 fatty acids Chapter 3: Impact of extraction, refining and concentration stages on the stability of fish oil Abstract: 3.1 Introduction 3.2 Methods for the extraction, refining and concentration of fish oil 3.3 Impact of extraction, refining and concentration stages on oil stability 3.4 Conclusion and future trends 3.5 Sources of further information and advice Chapter 4: Stabilization of omega-3 oils and enriched foods using antioxidants Abstract: 4.1 Introduction 4.2 Lipid oxidation and antioxidant reactions 4.3 Antioxidant protection of oils and oil-based products 4.4 Antioxidant protection of other food products 4.5 Future trends 4.6 Conclusion Chapter 5: Stabilization of omega-3 oils and enriched foods using emulsifiers Abstract: 5.1 Introduction 5.2 Reasons for using emulsifiers 5.3 Emulsifiers for omega-3 polyunsaturated fatty acid (PUFA) delivery systems and emulsified foods 5.4 Emulsifiers and lipid oxidation 5.5 The impact of emulsifiers and emulsification on flavour and texture perception 5.6 Applications of emulsifiers to stabilize delivery systems and foods enriched with omega-3 PUFA 5.7 Future trends 5.8 Sources of further information 5.9 Acknowledgements Chapter 6: Spray drying and encapsulation of omega-3 oils Abstract: 6.1 Introduction 6.2 Microencapsulation methods for stabilizing omega-3 oils in food 6.3 Emulsion assemblies for omega-3 oils 6.4 Microencapsulation techniques for stabilizing omega-3 oils 6.5 Characteristics and analysis of microencapsulated omega-3 oil products 6.6 Conclusion and future trends Chapter 7: Analysis of omega-3 fatty acids in foods and supplements Abstract: 7.1 Introduction 7.2 The analysis of omega-3 oils by gas–liquid chromatography/flame ionization detector (GC/FID) 7.3 The measurement of omega-3 levels in foods 7.4 Methyl esters and other fatty acid derivatives 7.5 ‘One-step’ methods combining extraction, digestion and derivatization 7.6 Examples in literature of the analysis of omega-3 containing foods 7.7 Alternative analytical methods for omega-3 analysis 7.8 Future trends 7.9 Sources of further information and advice Part III: Food enrichment with omega-3 fatty acids Chapter 8: Modification of animal diets for the enrichment of dairy and meat products with omega-3 fatty acids Abstract: 8.1 Introduction 8.2 Sources of omega-3 fatty acids 8.3 Feeds that increase omega-3 fatty acids in ruminant milk and meat 8.4 Increasing omega-3 fatty acids in animal diets 8.5 Future trends 8.6 Conclusion 8.7 Sources of further information and advice Chapter 9: Egg enrichment with omega-3 fatty acids Abstract: 9.1 Introduction 9.2 Egg lipid composition, formation and deposition 9.3 Modifying egg lipid composition 9.4 Egg omega-3 fatty acid enrichment: consequences and challenges 9.5 Conclusion and future trends Chapter 10: Enrichment of meat products with omega-3 fatty acids by methods other than modification of animal diet Abstract: 10.1 Introduction 10.2 Enrichment of meat products with omega-3 fatty acids 10.3 Future trends 10.4 Conclusion 10.5 Sources of further information and advice Chapter 11: Enrichment of baked goods with omega-3 fatty acids Abstract: 11.1 Introduction 11.2 Omega-3 fatty acids in baked goods 11.3 Omega-3 fatty acids in nutrition bars 11.4 Application techniques for adding omega-3 fatty acids to foods 11.5 Analysis of omega-3 fatty acids 11.6 Conclusion Chapter 12: Enrichment of emulsified foods with omega-3 fatty acids Abstract: 12.1 Introduction 12.2 Volatile oxidation products and off-flavour formation in omega-3 enriched food emulsions – using milk as an example 12.3 Factors affecting lipid oxidation in emulsified omega-3 enriched foods 12.4 Delivery systems 12.5 Antioxidative effects of other ingredients in emulsified omega-3 enriched foods 12.6 Other omega-3 enriched food emulsions 12.7 Future trends 12.8 Conclusion Chapter 13: Enrichment of infant formula with omega-3 fatty acids Abstract: 13.1 Introduction 13.2 Importance of omega-3 fatty acids during infancy 13.3 Omega-3 fatty acid supplementation in infant formula 13.4 Adding omega-3 fatty acids to infant formula 13.5 Sensory characteristics of omega-3 enriched infant formula 13.6 Future trends 13.7 Conclusion 13.8 Sources of further information and advice Part IV: New directions Chapter 14: Algal oil as a source of omega-3 fatty acids Abstract: 14.1 Introduction 14.2 Using microalgae to produce food ingredients 14.3 Typical production of docosahexaenoic acid (DHA) algal oils 14.4 DSM DHA intellectual property 14.5 Regulatory approval of algal oil 14.6 A case study: the story of the development of Martek Biosciences Corporation 14.7 Future trends 14.8 Sources of further information and advice 14.9 Acknowledgements Chapter 15: Labelling and claims in foods containing omega-3 fatty acids Abstract: 15.1 Introduction 15.2 Status of omega-3 health and nutrition claims in Europe 15.3 Status of omega-3 health and nutrition claims in North America 15.4 Status of omega-3 health and nutrition claims in Asia and Australia 15.5 Implications of omega-3 nutrition and health claims for the global food industry 15.6 Conclusion and future trends Index
Subject Areas: Food & beverage technology [TDCT]
