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Advances in oleogel development, characterization, and nutritional aspects is the result of a collaborative work by top experts in the field of oleogel and related areas, who have brought together the knowledge gained in two decades of work on the design, development, understanding, and application of oleogels and oleogel-based systems in a comprehensive and easy-to-read book. Oleogels have been primarily investigated as ingredients to reduce saturated fats and eliminate trans fats in food products. The versatility of these lipid materials has expanded their potential applications beyond their initial scope, generating a growing interest in both academic and industrial communities. This interest has driven the development of the oleogel field exponentially, resulting in a growing body of scientific literature and patents. This book covers a wide spectrum of topics, ranging from the basic understanding of these lipid-based materials to their practical application in real food products, highlighting the latest breakthroughs in the field. It comprises in-depth descriptions of both canonical and most advanced and recent techniques for the physical, chemical, digestive and physiological characterization of oleogels, as well as some regulatory and industrial considerations relevant to their production. This multifaceted approach brings new tools, standpoints, and perspectives for understanding and applying oleogels, empowering current and new generations of scientists, students, and professionals who are approaching this topic for the first time, or who already have some experience, to become experts in this field. .

Food --- Chemistry. --- Food science. --- Food Chemistry. --- Food Science. --- Analysis. --- Essential fatty acids in human nutrition.

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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 wi

Fatty acids, Omega-3. --- Food additives. --- Food, Fortified. --- Nutritive value. --- Omega-3 fatty acids --- Essential fatty acids in human nutrition --- Food additives --- Fish Oils --- Dietary Fats, Unsaturated --- Foods, Specialized --- Fatty Acids, Unsaturated --- Nutritional Physiological Phenomena --- Oils --- Physiological Phenomena --- Fatty Acids --- Dietary Fats --- Food --- Phenomena and Processes --- Lipids --- Fats --- Food and Beverages --- Chemicals and Drugs --- Technology, Industry, Agriculture --- Food, Fortified --- Fatty Acids, Omega-3 --- Nutritive Value --- Human Anatomy & Physiology --- Health & Biological Sciences --- Animal Biochemistry --- Essential fatty acids in human nutrition. --- Omega-3 fatty acids. --- N-3 fatty acids --- Omega-3 EFA --- Omega-3 essential fatty acids --- Additive compounds --- Additives, Food --- Chemical additives in food --- Vitamin F in human nutrition --- Unsaturated fatty acids --- High-omega-3 fatty acid diet --- Enriched foods --- Nutrition

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A nutritional whodunit that takes readers from Greenland to Africa to Israel, The Queen of Fats gives a fascinating account of how we have become deficient in a nutrient that is essential for good health: the fatty acids known as omega-3s. Writing with intelligence and passion, Susan Allport tells the story of these vital fats, which are abundant in greens and fish, among other foods. She describes how scientists came to understand the role of omega-3s in our diet, why commercial processing has removed them from the food we eat, and what the tremendous consequences have been for our health. In many Western countries, epidemics of inflammatory diseases and metabolic disorders have been traced to omega-3 deficiencies. The Queen of Fats provides information for every consumer who wants to reduce the risk of heart disease, cancer, arthritis, and obesity and to improve brain function and overall health. This important and compelling investigation into the discovery, science, and politics of omega-3s will transform our thinking about what we should be eating.* Includes steps you can take to add omega-3s to your diet* Shows why eating fish is not the only way, or even the best way, to increase omega-3s.* Provides a new way to understand the complex advice about the role and importance of fats in the body* Explains how and why the food industry has created a deadly imbalance of fats in our foods* Shows how omega-3s can be reintroduced to our diet through food enrichment and changes in the feeding of livestock

Omega-3 fatty acids --- Essential fatty acids in human nutrition. --- N-3 fatty acids --- Omega-3 EFA --- Omega-3 essential fatty acids --- Unsaturated fatty acids --- High-omega-3 fatty acid diet --- Vitamin F in human nutrition --- Nutrition --- Research --- History. --- Health aspects. --- Acides gras oméga-3. --- africa. --- america. --- arthritis. --- brain function. --- california. --- cancer. --- commercial food processing. --- diet and nutrition. --- eating fats. --- fats. --- fatty acids. --- food and culture. --- food industry. --- food nutrition. --- food science. --- greenland. --- health and wellness. --- health nuts. --- health. --- healthy fats. --- heart disease. --- inflammatory diseases. --- israel. --- metabolic disorders. --- metabolism. --- nonfiction. --- nutrients. --- obesity. --- omega 3 fats. --- omega 3s. --- popular science. --- vital nutrients. --- western diets. --- western nutrition. --- Acides gras oméga-3.

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Over the last several years developing human research suggests that a component of omega-3 fatty acids, long chain ones, contribute particularly to health benefits.   Omega-6/3 Fatty Acids: Functions, Sustainability Strategies and Perspectives focuses on developing information on this newly recognized key component.  This volume uniquely, and for the first time, focuses on sustainability of natural sources of omega-3 fatty acids variants including long chain ones, and on ways to increase their use and availability to reduce major diseases. The authors review cardiovascular disease, neurological changes and mental health and other diseases like diabetes where long chain omega-3 fatty acids play protective roles from recent human trials.  Each chapter evaluates developing information on the possible mechanistic role of long chain omega-3 fatty acids.  After showing their requirement and involvement in health promotion there are reviews of various sources and ways to protect and promote them. Authors provide support for the benefits and sources of long chain omega-3 fatty acids and their increased dietary intake that reduce various physical and mental illnesses.  Omega-6/3 Fatty Acids: Functions, Sustainability and Perspectives is a unique and important new volume that provides the latest data and reviews to physicians who need to assess serum omega-6/3 and fatty acids to help diagnose risks and change diets and to inform industry and the scientific community with reviews of research for actions including new studies and therapies.

Essential fatty acids in human nutrition. --- Fatty acids, Essential -- Metabolism. --- Omega-6/3 fatty acids. --- Omega-6/omega-3 fatty acid ratio. --- Omega-6 fatty acids --- Omega-3 fatty acids --- Omega-6/omega-3 fatty acid ratio --- Fatty acids in human nutrition --- Fatty Acids, Unsaturated --- Food --- Dietary Fats, Unsaturated --- Biological Science Disciplines --- Fish Oils --- Oils --- Dietary Fats --- Fatty Acids --- Food and Beverages --- Natural Science Disciplines --- Disciplines and Occupations --- Lipids --- Technology, Industry, Agriculture --- Fats --- Chemicals and Drugs --- Fatty Acids, Omega-3 --- Fatty Acids, Omega-6 --- Physiology --- Dietary Supplements --- Health & Biological Sciences --- Human Anatomy & Physiology --- Diet & Clinical Nutrition --- Animal Biochemistry --- Physiological effect --- Physiological effect. --- Pathophysiology. --- N-6 fatty acids --- N-3 fatty acids --- Omega-3 EFA --- Omega-3 essential fatty acids --- Medicine. --- Neurosciences. --- Nutrition. --- Health promotion. --- Cardiology. --- Clinical nutrition. --- Medicine & Public Health. --- Clinical Nutrition. --- Food Science. --- Health Promotion and Disease Prevention. --- Biotechnology. --- Unsaturated fatty acids --- High-omega-3 fatty acid diet --- Personal health and hygiene. --- Food science. --- Clinical sciences --- Medical profession --- Human biology --- Life sciences --- Medical sciences --- Pathology --- Physicians --- Science --- Neural sciences --- Neurological sciences --- Neuroscience --- Nervous system --- Heart --- Internal medicine --- Alimentation --- Nutrition --- Health --- Diet --- Dietetics --- Digestion --- Food habits --- Malnutrition --- Diseases --- Health aspects --- Health Workforce --- Nutrition   . --- Food—Biotechnology. --- Health promotion programs --- Health promotion services --- Promotion of health --- Wellness programs --- Preventive health services --- Health education --- Clinical nutrition --- Diet and disease --- Dietotherapy --- Medical nutrition therapy --- MNT (Medical nutrition therapy) --- Nutrition therapy --- Therapeutics, Physiological --- Therapeutic use