Omega-3 Fatty Acids: Chemistry, Nutrition, and Health Effects

Omega-3 Fatty Acids: Chemistry, Nutrition, and Health Effects

by John W. Finley
     
 

ISBN-10: 0841236887

ISBN-13: 9780841236882

Pub. Date: 01/28/2001

Publisher: American Chemical Society

Polyunsaturated fatty acids provide unique health benefits to consumers but also present the technician with difficult challenges in delivering these fatty acids in appealing foods that do no have the off-flavors associated with the oxidation products of these highly labile materials. This book presents a comprehensive assessment of the current state of these

Overview

Polyunsaturated fatty acids provide unique health benefits to consumers but also present the technician with difficult challenges in delivering these fatty acids in appealing foods that do no have the off-flavors associated with the oxidation products of these highly labile materials. This book presents a comprehensive assessment of the current state of these stability issues, the nutritional effects and the potential for delivery in foods of 0mega-3 fatty acids.

Product Details

ISBN-13:
9780841236882
Publisher:
American Chemical Society
Publication date:
01/28/2001
Series:
ACS Symposium Series, #788
Pages:
354
Product dimensions:
5.80(w) x 8.90(h) x 0.80(d)

Table of Contents

Preface
Introduction
1. The Chemistry, Processing, and Health Benefits of Highly Unsatgurated Fatty Acids: An Overview, John W. Finley and Fereidoon Shahidi
Polyunsaturated Fatty Acids in Health and Nutrition
2. Long-Chain Fatty Acids in Health and Nutrition, Ian S. Newton
3. electrophysiologic and Functional Effects of Polyunsaturated Fatty Acids on Excitable Tissues: Heart and Brain, A. Leaf et al
4. The Omega-6 versus Omega-3 Fatty Acid Modulation of Lipoprotien Metabolism, K.C. Hayes
5. Docosahexaenoic Acid in Human Health, Bruce J. Holub
6. Dietary Olyunsaturated Fat in Cardiovascular Disease: Boon or Bane?, T.R. Watkins and M.L. Bierenbaum
7. The Effect of Alpha-Linolenic Acid on Retnal Function in Mammals, Andrew Sinclair and Lavinia Abedin
Production of Polyunsaturated Fatty Acids and Special Nutraceutical Products
8. The Large-Scale Production and Use of a Single-Cell Oil Highly Enriched in Docosahexaenoic Acid, David J. Kyle
9. Production of Docosahexaenoic Acid from Microlagae, Sam Zeller et al
10. Blue-Green Alga Aphanizomenon flos-aquae as a Source of Dietary Polyunsaturated Fatty Acids and a Hypocholesterlemic Agent in Rats, Christian Drapeau
11. Seal Blubber Oil and Its Nutraceutical Products, Fereidoon Shahidi and Udaya N. Wanasundara
12. Structured Lipids Containing Omega-3 Highly Unsaturated Fatty Acid, Casimir C. Akoh
13. Modified Oils Containing Highly Unsaturated Fatty Acids and Their Stability, S.P.J. Namal Senanayake and Feriodoon Shahidi
Aroma Effects, Stabilization, and Analytical Procedures
14. Effect of Lipase Hydrolysis on Lipid Peroxidation in Fish Oil Emulsion, Junji Terao and Takashi Nagai
15. Farmed Atlantic salmon as Dietary Sources of Long-Chain Omega-3 Fatty Acids: Effect of High-Energy (High-Fat) Feeds on This Functional Food, Robert G. Ackman et al
16. Highly Unsaturated Fatty Acids as Precursors of Fish Aroma, Toshiaki Ohshima et al
17. Identification of Potent Odorants in Seal Blubber Oil by Direct Thermal Desorption-Gas Chromatography-Olfactometry, Kieth R. Cadwallader and Fereidoon Shahidi
18. Errors in the Idenfication by Gas-Liquid Chromatography on Conjugated Linoleic Acids in Seafoods, Robert G. Ackman
19. Impact of Emulsifiers on the Oxidative Stability of Lipid Dispersions High in Omega-3 Fatty Acids, Eric A. Decker et al
20. Application of Natural Antioxidants in Stabilizing Polyunsaturated Fatty Acdis in Model Systems and Food, Leon C. Boyd
21. The Effect of Additives on the Rancidity of Fish Oils, R.J. Hamilton et al
Indexes
Author Index
Subject Index

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