Omega-3 Fatty Acids: Chemistry, Nutrition, and Health Effects (ACS Symposium Series, No. 788)
معرفی کتاب «Omega-3 Fatty Acids: Chemistry, Nutrition, and Health Effects (ACS Symposium Series, No. 788)» نوشتهٔ Shahidi, Fereidoon (editor);Finley, John W. (editor)، منتشرشده توسط نشر American Chemical Society ; Distributed by Oxford University Press در سال 2001. این کتاب در فرمت pdf، زبان انگلیسی ارائه شده است.
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. Booknews Eskimos subsisting on fatty fish and seal blubber do not experience the cardiovascular ills of Western populations on high saturated fat diets. Omega-3 fatty acids, which are increasingly being touted by both alternative and mainstream medicine as health-promoting nutrients, seem to be the reason. These 21 original conference- based papers comprehensively review current research and views on these polyunsaturated fatty acids in health and nutrition; their production and nutraceutical (food and supplement) products; aroma effects (not all are fishy); stabilization; and analytical procedures. Shadidi is in the department of biochemistry at Memorial U. of Newfoundland. Finley works for Kraft Foods in Glenview, IL. Annotation c. Book News, Inc., Portland, OR (booknews.com) Annotation 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 Long-chain polyunsaturated fatty acids (LCPUFA) are primarily referred to eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA) and docosahexaenoic acid (DHA) in the omega-3 series and arachidonic acid (AA) in the omega-6 series.
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