Dr. Charlotte Jacobsen is professor in Bioactives – Analysis and Application at the National Food Institute, Technical University of Denmark (DTU), where she leads the Bioactives - Analysis and Application Research Group. She is internationally renowned for her research in omega-3 rich foods and the use of underutilized aquatic biomasses for food and feed purposes. She has received several awards for her work. Her publication list includes more than 300 peer-reviewed manuscripts and book chapters.Nina Skall Nielsen works at the National Food Institute, Technical University of Denmark (DTU), Denmark. Anna Frisenfeldt Horn works at the National Food Institute, Technical University of Denmark (DTU), Denmark. Ann-Dorit Moltke Sørensen, PhD, is a Senior Researcher in the Research group for Bioactives-Analysis and Application at the National Food Institute, Technical University of Denmark. She obtained her PhD in 2010 from the Technical University of Denmark. Her research focuses on the area of lipid oxidation in foods, antioxidants, and their efficacy in emulsified systems. She has received a Young Scientist award by the Nordic Lipid Forum and a European Student Travel award by the EAOCS board. Moreover, she received the Edwin Frankel Best Paper award in 2012 in lipid oxidation and quality. Her publication list includes 40 peer-reviewed manuscripts and book chapters.

• Contributor contact detailsWoodhead Publishing Series in Food Science, Technology and NutritionPrefacePart I: Background to omega-3 food enrichmentChapter 1: Nutritional benefits of omega-3 fatty acidsAbstract:1.1 Introduction1.2 Dietary sources and typical intakes of omega-3 fatty acids1.3 Marine omega-3 fatty acids1.4 Health effects of a-linolenic acid1.5 Future trends1.6 Conclusion1.7 Sources of further information and advice1.9 Appendix: abbreviationsChapter 2: Sources of omega-3 fatty acidsAbstract:2.1 Introduction2.2 Background2.3 Marine oils in perspective2.4 Current and alternative marine oils2.5 Krill and single-cell marine oils2.6 Wild fish and other marine oils2.7 Species farmed for marine oils2.8 Sustainability and certifications2.9 Plant sources2.10 Conclusion and future trendsPart II: Stabilisation of fish oil and foods enriched with omega-3 fatty acidsChapter 3: Impact of extraction, refining and concentration stages on the stability of fish oilAbstract:3.1 Introduction3.2 Methods for the extraction, refining and concentration of fish oil3.3 Impact of extraction, refining and concentration stages on oil stability3.4 Conclusion and future trends3.5 Sources of further information and adviceChapter 4: Stabilization of omega-3 oils and enriched foods using antioxidantsAbstract:4.1 Introduction4.2 Lipid oxidation and antioxidant reactions4.3 Antioxidant protection of oils and oil-based products4.4 Antioxidant protection of other food products4.5 Future trends4.6 ConclusionChapter 5: Stabilization of omega-3 oils and enriched foods using emulsifiersAbstract:5.1 Introduction5.2 Reasons for using emulsifiers5.3 Emulsifiers for omega-3 polyunsaturated fatty acid (PUFA) delivery systems and emulsified foods5.4 Emulsifiers and lipid oxidation5.5 The impact of emulsifiers and emulsification on flavour and texture perception5.6 Applications of emulsifiers to stabilize delivery systems and foods enriched with omega-3 PUFA5.7 Future trends5.8 Sources of further information5.9 AcknowledgementsChapter 6: Spray drying and encapsulation of omega-3 oilsAbstract:6.1 Introduction6.2 Microencapsulation methods for stabilizing omega-3 oils in food6.3 Emulsion assemblies for omega-3 oils6.4 Microencapsulation techniques for stabilizing omega-3 oils6.5 Characteristics and analysis of microencapsulated omega-3 oil products6.6 Conclusion and future trendsChapter 7: Analysis of omega-3 fatty acids in foods and supplementsAbstract:7.1 Introduction7.2 The analysis of omega-3 oils by gas–liquid chromatography/flame ionization detector (GC/FID)7.3 The measurement of omega-3 levels in foods7.4 Methyl esters and other fatty acid derivatives7.5 ‘One-step’ methods combining extraction, digestion and derivatization7.6 Examples in literature of the analysis of omega-3 containing foods7.7 Alternative analytical methods for omega-3 analysis7.8 Future trends7.9 Sources of further information and advicePart III: Food enrichment with omega-3 fatty acidsChapter 8: Modification of animal diets for the enrichment of dairy and meat products with omega-3 fatty acidsAbstract:8.1 Introduction8.2 Sources of omega-3 fatty acids8.3 Feeds that increase omega-3 fatty acids in ruminant milk and meat8.4 Increasing omega-3 fatty acids in animal diets8.5 Future trends8.6 Conclusion8.7 Sources of further information and adviceChapter 9: Egg enrichment with omega-3 fatty acidsAbstract:9.1 Introduction9.2 Egg lipid composition, formation and deposition9.3 Modifying egg lipid composition9.4 Egg omega-3 fatty acid enrichment: consequences and challenges9.5 Conclusion and future trendsChapter 10: Enrichment of meat products with omega-3 fatty acids by methods other than modification of animal dietAbstract:10.1 Introduction10.2 Enrichment of meat products with omega-3 fatty acids10.3 Future trends10.4 Conclusion10.5 Sources of further information and adviceChapter 11: Enrichment of baked goods with omega-3 fatty acidsAbstract:11.1 Introduction11.2 Omega-3 fatty acids in baked goods11.3 Omega-3 fatty acids in nutrition bars11.4 Application techniques for adding omega-3 fatty acids to foods11.5 Analysis of omega-3 fatty acids11.6 ConclusionChapter 12: Enrichment of emulsified foods with omega-3 fatty acidsAbstract:12.1 Introduction12.2 Volatile oxidation products and off-flavour formation in omega-3 enriched food emulsions – using milk as an example12.3 Factors affecting lipid oxidation in emulsified omega-3 enriched foods12.4 Delivery systems12.5 Antioxidative effects of other ingredients in emulsified omega-3 enriched foods12.6 Other omega-3 enriched food emulsions12.7 Future trends12.8 ConclusionChapter 13: Enrichment of infant formula with omega-3 fatty acidsAbstract:13.1 Introduction13.2 Importance of omega-3 fatty acids during infancy13.3 Omega-3 fatty acid supplementation in infant formula13.4 Adding omega-3 fatty acids to infant formula13.5 Sensory characteristics of omega-3 enriched infant formula13.6 Future trends13.7 Conclusion13.8 Sources of further information and advicePart IV: New directionsChapter 14: Algal oil as a source of omega-3 fatty acidsAbstract:14.1 Introduction14.2 Using microalgae to produce food ingredients14.3 Typical production of docosahexaenoic acid (DHA) algal oils14.4 DSM DHA intellectual property14.5 Regulatory approval of algal oil14.6 A case study: the story of the development of Martek Biosciences Corporation14.7 Future trends14.8 Sources of further information and advice14.9 AcknowledgementsChapter 15: Labelling and claims in foods containing omega-3 fatty acidsAbstract:15.1 Introduction15.2 Status of omega-3 health and nutrition claims in Europe15.3 Status of omega-3 health and nutrition claims in North America15.4 Status of omega-3 health and nutrition claims in Asia and Australia15.5 Implications of omega-3 nutrition and health claims for the global food industry15.6 Conclusion and future trendsIndex

Dr. Charlotte Jacobsen is professor in Bioactives – Analysis and Application at the National Food Institute, Technical University of Denmark (DTU), where she leads the Bioactives - Analysis and Application Research Group. She is internationally renowned for her research in omega-3 rich foods and the use of underutilized aquatic biomasses for food and feed purposes. She has received several awards for her work. Her publication list includes more than 300 peer-reviewed manuscripts and book chapters.Nina Skall Nielsen works at the National Food Institute, Technical University of Denmark (DTU), Denmark. Anna Frisenfeldt Horn works at the National Food Institute, Technical University of Denmark (DTU), Denmark. Ann-Dorit Moltke Sørensen, PhD, is a Senior Researcher in the Research group for Bioactives-Analysis and Application at the National Food Institute, Technical University of Denmark. She obtained her PhD in 2010 from the Technical University of Denmark. Her research focuses on the area of lipid oxidation in foods, antioxidants, and their efficacy in emulsified systems. She has received a Young Scientist award by the Nordic Lipid Forum and a European Student Travel award by the EAOCS board. Moreover, she received the Edwin Frankel Best Paper award in 2012 in lipid oxidation and quality. Her publication list includes 40 peer-reviewed manuscripts and book chapters.

• Contributor contact detailsWoodhead Publishing Series in Food Science, Technology and NutritionPrefacePart I: Background to omega-3 food enrichmentChapter 1: Nutritional benefits of omega-3 fatty acidsAbstract:1.1 Introduction1.2 Dietary sources and typical intakes of omega-3 fatty acids1.3 Marine omega-3 fatty acids1.4 Health effects of a-linolenic acid1.5 Future trends1.6 Conclusion1.7 Sources of further information and advice1.9 Appendix: abbreviationsChapter 2: Sources of omega-3 fatty acidsAbstract:2.1 Introduction2.2 Background2.3 Marine oils in perspective2.4 Current and alternative marine oils2.5 Krill and single-cell marine oils2.6 Wild fish and other marine oils2.7 Species farmed for marine oils2.8 Sustainability and certifications2.9 Plant sources2.10 Conclusion and future trendsPart II: Stabilisation of fish oil and foods enriched with omega-3 fatty acidsChapter 3: Impact of extraction, refining and concentration stages on the stability of fish oilAbstract:3.1 Introduction3.2 Methods for the extraction, refining and concentration of fish oil3.3 Impact of extraction, refining and concentration stages on oil stability3.4 Conclusion and future trends3.5 Sources of further information and adviceChapter 4: Stabilization of omega-3 oils and enriched foods using antioxidantsAbstract:4.1 Introduction4.2 Lipid oxidation and antioxidant reactions4.3 Antioxidant protection of oils and oil-based products4.4 Antioxidant protection of other food products4.5 Future trends4.6 ConclusionChapter 5: Stabilization of omega-3 oils and enriched foods using emulsifiersAbstract:5.1 Introduction5.2 Reasons for using emulsifiers5.3 Emulsifiers for omega-3 polyunsaturated fatty acid (PUFA) delivery systems and emulsified foods5.4 Emulsifiers and lipid oxidation5.5 The impact of emulsifiers and emulsification on flavour and texture perception5.6 Applications of emulsifiers to stabilize delivery systems and foods enriched with omega-3 PUFA5.7 Future trends5.8 Sources of further information5.9 AcknowledgementsChapter 6: Spray drying and encapsulation of omega-3 oilsAbstract:6.1 Introduction6.2 Microencapsulation methods for stabilizing omega-3 oils in food6.3 Emulsion assemblies for omega-3 oils6.4 Microencapsulation techniques for stabilizing omega-3 oils6.5 Characteristics and analysis of microencapsulated omega-3 oil products6.6 Conclusion and future trendsChapter 7: Analysis of omega-3 fatty acids in foods and supplementsAbstract:7.1 Introduction7.2 The analysis of omega-3 oils by gas–liquid chromatography/flame ionization detector (GC/FID)7.3 The measurement of omega-3 levels in foods7.4 Methyl esters and other fatty acid derivatives7.5 ‘One-step’ methods combining extraction, digestion and derivatization7.6 Examples in literature of the analysis of omega-3 containing foods7.7 Alternative analytical methods for omega-3 analysis7.8 Future trends7.9 Sources of further information and advicePart III: Food enrichment with omega-3 fatty acidsChapter 8: Modification of animal diets for the enrichment of dairy and meat products with omega-3 fatty acidsAbstract:8.1 Introduction8.2 Sources of omega-3 fatty acids8.3 Feeds that increase omega-3 fatty acids in ruminant milk and meat8.4 Increasing omega-3 fatty acids in animal diets8.5 Future trends8.6 Conclusion8.7 Sources of further information and adviceChapter 9: Egg enrichment with omega-3 fatty acidsAbstract:9.1 Introduction9.2 Egg lipid composition, formation and deposition9.3 Modifying egg lipid composition9.4 Egg omega-3 fatty acid enrichment: consequences and challenges9.5 Conclusion and future trendsChapter 10: Enrichment of meat products with omega-3 fatty acids by methods other than modification of animal dietAbstract:10.1 Introduction10.2 Enrichment of meat products with omega-3 fatty acids10.3 Future trends10.4 Conclusion10.5 Sources of further information and adviceChapter 11: Enrichment of baked goods with omega-3 fatty acidsAbstract:11.1 Introduction11.2 Omega-3 fatty acids in baked goods11.3 Omega-3 fatty acids in nutrition bars11.4 Application techniques for adding omega-3 fatty acids to foods11.5 Analysis of omega-3 fatty acids11.6 ConclusionChapter 12: Enrichment of emulsified foods with omega-3 fatty acidsAbstract:12.1 Introduction12.2 Volatile oxidation products and off-flavour formation in omega-3 enriched food emulsions – using milk as an example12.3 Factors affecting lipid oxidation in emulsified omega-3 enriched foods12.4 Delivery systems12.5 Antioxidative effects of other ingredients in emulsified omega-3 enriched foods12.6 Other omega-3 enriched food emulsions12.7 Future trends12.8 ConclusionChapter 13: Enrichment of infant formula with omega-3 fatty acidsAbstract:13.1 Introduction13.2 Importance of omega-3 fatty acids during infancy13.3 Omega-3 fatty acid supplementation in infant formula13.4 Adding omega-3 fatty acids to infant formula13.5 Sensory characteristics of omega-3 enriched infant formula13.6 Future trends13.7 Conclusion13.8 Sources of further information and advicePart IV: New directionsChapter 14: Algal oil as a source of omega-3 fatty acidsAbstract:14.1 Introduction14.2 Using microalgae to produce food ingredients14.3 Typical production of docosahexaenoic acid (DHA) algal oils14.4 DSM DHA intellectual property14.5 Regulatory approval of algal oil14.6 A case study: the story of the development of Martek Biosciences Corporation14.7 Future trends14.8 Sources of further information and advice14.9 AcknowledgementsChapter 15: Labelling and claims in foods containing omega-3 fatty acidsAbstract:15.1 Introduction15.2 Status of omega-3 health and nutrition claims in Europe15.3 Status of omega-3 health and nutrition claims in North America15.4 Status of omega-3 health and nutrition claims in Asia and Australia15.5 Implications of omega-3 nutrition and health claims for the global food industry15.6 Conclusion and future trendsIndex

Dr. Charlotte Jacobsen is professor in Bioactives – Analysis and Application at the National Food Institute, Technical University of Denmark (DTU), where she leads the Bioactives - Analysis and Application Research Group. She is internationally renowned for her research in omega-3 rich foods and the use of underutilized aquatic biomasses for food and feed purposes. She has received several awards for her work. Her publication list includes more than 300 peer-reviewed manuscripts and book chapters.Nina Skall Nielsen works at the National Food Institute, Technical University of Denmark (DTU), Denmark. Anna Frisenfeldt Horn works at the National Food Institute, Technical University of Denmark (DTU), Denmark. Ann-Dorit Moltke Sørensen, PhD, is a Senior Researcher in the Research group for Bioactives-Analysis and Application at the National Food Institute, Technical University of Denmark. She obtained her PhD in 2010 from the Technical University of Denmark. Her research focuses on the area of lipid oxidation in foods, antioxidants, and their efficacy in emulsified systems. She has received a Young Scientist award by the Nordic Lipid Forum and a European Student Travel award by the EAOCS board. Moreover, she received the Edwin Frankel Best Paper award in 2012 in lipid oxidation and quality. Her publication list includes 40 peer-reviewed manuscripts and book chapters.

• Contributor contact detailsWoodhead Publishing Series in Food Science, Technology and NutritionPrefacePart I: Background to omega-3 food enrichmentChapter 1: Nutritional benefits of omega-3 fatty acidsAbstract:1.1 Introduction1.2 Dietary sources and typical intakes of omega-3 fatty acids1.3 Marine omega-3 fatty acids1.4 Health effects of a-linolenic acid1.5 Future trends1.6 Conclusion1.7 Sources of further information and advice1.9 Appendix: abbreviationsChapter 2: Sources of omega-3 fatty acidsAbstract:2.1 Introduction2.2 Background2.3 Marine oils in perspective2.4 Current and alternative marine oils2.5 Krill and single-cell marine oils2.6 Wild fish and other marine oils2.7 Species farmed for marine oils2.8 Sustainability and certifications2.9 Plant sources2.10 Conclusion and future trendsPart II: Stabilisation of fish oil and foods enriched with omega-3 fatty acidsChapter 3: Impact of extraction, refining and concentration stages on the stability of fish oilAbstract:3.1 Introduction3.2 Methods for the extraction, refining and concentration of fish oil3.3 Impact of extraction, refining and concentration stages on oil stability3.4 Conclusion and future trends3.5 Sources of further information and adviceChapter 4: Stabilization of omega-3 oils and enriched foods using antioxidantsAbstract:4.1 Introduction4.2 Lipid oxidation and antioxidant reactions4.3 Antioxidant protection of oils and oil-based products4.4 Antioxidant protection of other food products4.5 Future trends4.6 ConclusionChapter 5: Stabilization of omega-3 oils and enriched foods using emulsifiersAbstract:5.1 Introduction5.2 Reasons for using emulsifiers5.3 Emulsifiers for omega-3 polyunsaturated fatty acid (PUFA) delivery systems and emulsified foods5.4 Emulsifiers and lipid oxidation5.5 The impact of emulsifiers and emulsification on flavour and texture perception5.6 Applications of emulsifiers to stabilize delivery systems and foods enriched with omega-3 PUFA5.7 Future trends5.8 Sources of further information5.9 AcknowledgementsChapter 6: Spray drying and encapsulation of omega-3 oilsAbstract:6.1 Introduction6.2 Microencapsulation methods for stabilizing omega-3 oils in food6.3 Emulsion assemblies for omega-3 oils6.4 Microencapsulation techniques for stabilizing omega-3 oils6.5 Characteristics and analysis of microencapsulated omega-3 oil products6.6 Conclusion and future trendsChapter 7: Analysis of omega-3 fatty acids in foods and supplementsAbstract:7.1 Introduction7.2 The analysis of omega-3 oils by gas–liquid chromatography/flame ionization detector (GC/FID)7.3 The measurement of omega-3 levels in foods7.4 Methyl esters and other fatty acid derivatives7.5 ‘One-step’ methods combining extraction, digestion and derivatization7.6 Examples in literature of the analysis of omega-3 containing foods7.7 Alternative analytical methods for omega-3 analysis7.8 Future trends7.9 Sources of further information and advicePart III: Food enrichment with omega-3 fatty acidsChapter 8: Modification of animal diets for the enrichment of dairy and meat products with omega-3 fatty acidsAbstract:8.1 Introduction8.2 Sources of omega-3 fatty acids8.3 Feeds that increase omega-3 fatty acids in ruminant milk and meat8.4 Increasing omega-3 fatty acids in animal diets8.5 Future trends8.6 Conclusion8.7 Sources of further information and adviceChapter 9: Egg enrichment with omega-3 fatty acidsAbstract:9.1 Introduction9.2 Egg lipid composition, formation and deposition9.3 Modifying egg lipid composition9.4 Egg omega-3 fatty acid enrichment: consequences and challenges9.5 Conclusion and future trendsChapter 10: Enrichment of meat products with omega-3 fatty acids by methods other than modification of animal dietAbstract:10.1 Introduction10.2 Enrichment of meat products with omega-3 fatty acids10.3 Future trends10.4 Conclusion10.5 Sources of further information and adviceChapter 11: Enrichment of baked goods with omega-3 fatty acidsAbstract:11.1 Introduction11.2 Omega-3 fatty acids in baked goods11.3 Omega-3 fatty acids in nutrition bars11.4 Application techniques for adding omega-3 fatty acids to foods11.5 Analysis of omega-3 fatty acids11.6 ConclusionChapter 12: Enrichment of emulsified foods with omega-3 fatty acidsAbstract:12.1 Introduction12.2 Volatile oxidation products and off-flavour formation in omega-3 enriched food emulsions – using milk as an example12.3 Factors affecting lipid oxidation in emulsified omega-3 enriched foods12.4 Delivery systems12.5 Antioxidative effects of other ingredients in emulsified omega-3 enriched foods12.6 Other omega-3 enriched food emulsions12.7 Future trends12.8 ConclusionChapter 13: Enrichment of infant formula with omega-3 fatty acidsAbstract:13.1 Introduction13.2 Importance of omega-3 fatty acids during infancy13.3 Omega-3 fatty acid supplementation in infant formula13.4 Adding omega-3 fatty acids to infant formula13.5 Sensory characteristics of omega-3 enriched infant formula13.6 Future trends13.7 Conclusion13.8 Sources of further information and advicePart IV: New directionsChapter 14: Algal oil as a source of omega-3 fatty acidsAbstract:14.1 Introduction14.2 Using microalgae to produce food ingredients14.3 Typical production of docosahexaenoic acid (DHA) algal oils14.4 DSM DHA intellectual property14.5 Regulatory approval of algal oil14.6 A case study: the story of the development of Martek Biosciences Corporation14.7 Future trends14.8 Sources of further information and advice14.9 AcknowledgementsChapter 15: Labelling and claims in foods containing omega-3 fatty acidsAbstract:15.1 Introduction15.2 Status of omega-3 health and nutrition claims in Europe15.3 Status of omega-3 health and nutrition claims in North America15.4 Status of omega-3 health and nutrition claims in Asia and Australia15.5 Implications of omega-3 nutrition and health claims for the global food industry15.6 Conclusion and future trendsIndex