Akademibokhandeln
Charlotte Jacobsen, Nina Skall Nielsen, Anna Frisenfeldt Horn, Ann-Dorit Moltke S�rensen - Food Enrichment with Omega-3 Fatty Acids, Inbunden

Inbunden, Engelska, 2013

Del i serien Woodhead Publishing Series in Food Science, Technology and Nutrition

Food Enrichment with Omega-3 Fatty Acids

Av Charlotte Jacobsen, Nina Skall Nielsen, Anna Frisenfeldt Horn, Ann-Dorit Moltke S�rensen

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Beskrivning
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 flavour
  • Reviews sources of omega-3 fatty acids and their health benefits and explores the stabilisation of fish oil and foods enriched with omega-3 fatty acids
  • Focuses on the fortification of different types of foods and beverages with omega-3 fatty acids and highlights new directions in the field
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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.

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