rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Food enrichment with omega-3 fatty acids
  name:
    name part: Jacobsen, Charlotte
    role:
      role term: editor.
  name:
    name part: Nielsen, Nina Skall
    role:
      role term: editor.
  name:
    name part: Horn, Anna Frisenfeldt
    role:
      role term: editor.
  name:
    name part: Sørensen, Ann-Dorit Moltke
    role:
      role term: editor.
  name:
    name part: Knovel (Firm)
  type of resource: text
  genre: bibliography
  genre: Electronic books.
  origin info:
    place:
      place term: enk
    date issued: 2013
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (xxvii, 426 pages : illustrations).
  abstract: 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.
  table of 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.
  note: edited by Charlotte Jacobsen, Nina Skall Nielsen, Anna Frisenfeldt Horn and Ann-Dorit Moltke Sørensen.
  note: Includes bibliographical references and index.
  subject:
    topic: Omega-3 fatty acids
  subject:
    topic: Essential fatty acids in human nutrition
  subject:
    topic: Food additives
  subject:
    topic: MEDICAL
    topic: Physiology
  subject:
    topic: SCIENCE
    topic: Life Sciences
    topic: Human Anatomy & Physiology
  subject:
    topic: Essential fatty acids in human nutrition
  subject:
    topic: Food additives
  subject:
    topic: Omega-3 fatty acids
  subject:
    topic: Fatty acids, Omega-3
  subject:
    topic: Food Additives
  subject:
    topic: Food, Fortified
  subject:
    topic: Nutritive value
  subject:
    topic: Fatty Acids, Omega-3
  subject:
    topic: Food, Fortified
  subject:
    topic: Nutritive Value
  classification: QP752.O44 F66 2013
  classification: 612.3/97
  related item:
    title info:
      title: Food enrichment with omega-3 fatty acids
    origin info:
      publisher: Oxford ; Cambridge ; Philadelphia ; New Delhi : Woodhead Publishing, 2013
    identifier: (DLC) 2013936412
    identifier: (OCoLC)820110810
  related item:
    title info:
      title: Woodhead Publishing in food science, technology, and nutrition ; no. 252
  identifier: 9780857098863
  identifier: 0857098861
  identifier: 9780857094285
  identifier: 0857094289
  identifier: 9781306178372
  identifier: 1306178371
  identifier: 2042-8049
  identifier: 549088 MIL
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: LGG
    record creation date: 131206
    record change date: 20260609152448.4
    record identifier: in00003828671
    language of cataloging:
      language term: eng