Omega-3 Oils: Applications in Functional Foods

Edited by Ernesto M. Hernandez and Masashi Hosokawa
ISBN 978-1-893997-82-0. 312 pages. Hardback. 2011.

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.

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Table of Contents

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Table of Contents

Chapter 1 Omega-3 Fatty Acids in Health and Disease
Fereidoon Shahidi

Chapter 2 Clinical Effects of n-3 PUFA Supplementation in Human Health and Inflammatory Diseases
Jennifer M. Monk, David N. McMurray, and Robert S. Chapkin

Chapter 3 Fish Sources of Various Lipids Including n-3...

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