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Eicosapentaenoic acid. --- EPA (Fatty acid) --- Omega-3 fatty acids
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Unlike the many other books on omega-3 fatty acids, Long-Chain Omega-3 Specialty Oils is not concerned with nutrition but instead is aimed primarily at those people working to develop, manufacture and market long-chain omega-3 oils and the food, drink and pharmaceutical products containing them. It concentrates on the long-chain acids (C20 chain length and above), rather than alpha-linolenic acid. Although often thought of as 'fish oils', these omega-3 oils are also available from microbial fermentation and from other marine organisms such as krill. Furthermore, there is increasing interest in the development of higher plants with the ability to synthesise long-chain omega-3 fatty acids, with the ultimate objective of creating crop plants yielding oils containing EPA and DHA. Long-Chain Omega-3 Specialty Oils starts with an overview of omega-3 fatty acids, including a discussion of how they are formed in plants and animals, the physiological and medical effects of omega-3 acids, and the importance of chain length. This is followed by chapters discussing the wide variety of fish oil sources, as well as oils from fermentation of single-cell organisms. Separate chapters give information on state-of-the-art processing of fish oils, methods for making concentrates of omega-3 acids, and enzymatic processing and concentration strategies. The next two chapters cover the stabilization and utilization of omega-3 oils for various applications, followed by a chapter dealing with the challenging aspects of analysis of omega-3 acids and their decomposition products. The next chapter is dedicated to regulatory issues, and the final chapter gives an up-to-date survey of the various markets for long-chain omega-3 acids.
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Docosahexaenoic acid --- DHA (Fatty acid) --- Omega-3 fatty acids --- Health aspects.
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This book is a printed edition of the Special Issue "Omega-3 Fatty Acids in Health and Disease" that was published in JCM.
Omega-3 fatty acids. --- N-3 fatty acids --- Omega-3 EFA --- Omega-3 essential fatty acids --- Unsaturated fatty acids --- High-omega-3 fatty acid diet
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Depression, Mental --- Omega-3 fatty acids. --- Alternative treatment. --- N-3 fatty acids --- Omega-3 EFA --- Omega-3 essential fatty acids --- Unsaturated fatty acids --- High-omega-3 fatty acid diet
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Solvay Pharmaceuticals Conferences
Heart --- Omega-3 fatty acids --- N-3 fatty acids --- Omega-3 EFA --- Omega-3 essential fatty acids --- Unsaturated fatty acids --- High-omega-3 fatty acid diet --- Diseases --- Therapeutic use
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There has been an exponential increase in the amount of research on the relationship between Omega-3 fatty acids and human health over the past two decades. This book focuses on developing information on these newly recognized key components of omega-3-fatty acid research. This authoritative volume brings about a perspective to understanding the recent developments in omega-3-fatty acid research by going beyond presenting only a summary of the research literature. It discusses the limitations, points of agreement, and areas of conflicting or inconclusive data. Readers will gain a current under
Omega-3 fatty acids. --- Unsaturated fatty acids. --- Fatty acids, Unsaturated --- Polyunsaturated fatty acids --- Alkenes --- Fatty acids --- N-3 fatty acids --- Omega-3 EFA --- Omega-3 essential fatty acids --- Unsaturated fatty acids --- High-omega-3 fatty acid diet
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Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability offers the most recent updates for developing, characterizing, and stabilizing both traditional and novel omega-3 delivery systems, including their final incorporation into food matrices and physicochemical changes during digestion. The book brings chapters on novel omega-3 delivery systems (e.g., high-fat emulsions, Pickering emulsions, electrosprayed capsules, and solid lipid nanoparticles), the application of advanced techniques to evaluate physical and oxidative stabilities (e.g., SAXS, SANS, ESR, and super-resolution fluorescence microscopy), and new developments of food enrichment and physicochemical changes during digestion. The book provides a unique multidisciplinary and multisectoral approach, i.e., featuring authors from industry and academy. Long chain omega-3 polyunsaturated fatty acids (PUFA) present numerous health benefits; however, the consumption of natural products rich in omega-3 PUFA (e.g., fish, krill, and algae) is not enough to reach the daily-recommended values. Therefore, the food industry is highly interested in producing omega-3 fortified foods.
Omega-3 fatty acids. --- Fatty Acids, Omega-3. --- N-3 fatty acids --- Omega-3 EFA --- Omega-3 essential fatty acids --- Unsaturated fatty acids --- High-omega-3 fatty acid diet --- Fatty acids. --- Acids, Fatty --- Carboxylic acids
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