- Covers the role omega-3 plays in general health and disease and includes several reviews on the latest clinical evidence- Explains different methods to deliver omega-3 to the consumer, through various methods including food fortification, nutritional supplements, and more- Considerations for the processing of omega-3 oils to minimize conditions that could destroy the nutrtional properties.
Please Note: This is an On Demand product, delivery may take up to 11 working days after payment has been received.
Chapter 2 Clinical Effects of n-3 PUFA Supplementation in Human Health and Inflammatory Diseases
Chapter 3 Fish Sources of Various Lipids Including n-3 Polyunsaturated Fatty Acids and Their Dietary Effects
Chapter 4 Production of Marine Oils
Chapter 5 Processing of Omega-3 Oils
Chapter 6 Synthesis and Properties of Structured Lipids with Omega-3s
Chapter 7 Applications of Omega-3 Fats in Foods
Chapter 8 Synergistic/Additive Health Effects of Fish Oil and Bio-Active Compounds
Chapter 9 Docosahexaenoic Acid Containing Phosphatidylcholine Alleviates Obesity-Related Disorders in Obese Rats
Chapter 10 Health Benefits of Flaxseed
Chapter 11 Fish Oil and Aggression
Chapter 12 Effect of Dietary Fish Protein and Fish Oil on Azoxymethane-induced Aberrant Crypt Foci in A/J Mice
Ernesto M. Hernandez, Ph.D. is Director of Process Development at Omega Protein, Inc., Houston, TX and is responsible for research and development of the food division. Previously, he served as Head, Fats and Oils Program, Food Protein Research and Development Center, Texas A&M University, College Station, TX.