Food Enrichment With Omega 3 Fatty Acids

✏Book Title : Food Enrichment with Omega 3 Fatty Acids
✏Author : Charlotte Jacobsen
✏Publisher : Elsevier
✏Release Date : 2013-07-31
✏Pages : 464
✏ISBN : 9780857098863
✏Available Language : English, Spanish, And French

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✏Food Enrichment with Omega 3 Fatty Acids Book Summary : 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 with omega-3 fatty acids. Part three focuses on the fortification of different types of foods and beverages with omega-3 fatty acids, including meat products, by the modification of animal diets and other methods, infant formula and baked goods. Finally, part four highlights new directions in the field and discusses algal oil as a source of omega-3 fatty acids and labelling and claims in foods containing omega-3 fatty acids. Food enrichment with omega-3 fatty acids is a standard reference for professionals in the functional foods industry involved with research, development and quality assessment and for researchers in academia interested in food lipids, oxidation and functional foods. Provides a comprehensive overview of formulating a product enriched with omega-3 fatty acids that is stable, provides many health benefits and has an acceptable flavour Reviews sources of omega-3 fatty acids and their health benefits and explores the stabilisation of fish oil and foods enriched with omega-3 fatty acids Focuses on the fortification of different types of foods and beverages with omega-3 fatty acids and highlights new directions in the field

✏Book Title : Omega 3 Fatty Acids
✏Author : Mahabaleshwar V. Hegde
✏Publisher : Humana Press
✏Release Date : 2016-09-15
✏Pages : 610
✏ISBN : 9783319404585
✏Available Language : English, Spanish, And French

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✏Omega 3 Fatty Acids Book Summary : This volume argues for the importance of essential nutrients in our diet. Over the last two decades there has been an explosion of research on the relationship of Omega-3 fatty acids and the importance of antioxidants to human health. Expert authors discuss the importance of a diet rich in Omega-3 Fatty acids for successful human growth and development and for the prevention of disease. Chapters highlight their contribution to the prevention and amelioration of a wide range of conditions such as heart disease, diabetes, arthritis, cancer, obesity, mental health and bone health. An indispensable text designed for nutritionists, dietitians, clinicians and health related professionals, Omega-3 Fatty Acids: Keys to Nutritional Health presents a comprehensive assessment of the current knowledge about the nutritional effects of Omega-3 fatty acids and their delivery in foods.

✏Book Title : Essential Fatty Acids
✏Author : Sanju Bala Dhull
✏Publisher : CRC Press
✏Release Date : 2020-10-02
✏Pages : 255
✏ISBN : 9781000196863
✏Available Language : English, Spanish, And French

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✏Essential Fatty Acids Book Summary : Essential fatty acids are fatty acids that humans must ingest because the body requires them for good health, but it cannot synthesize itself. Therefore, such nutrients need to be supplied from either diet or dietary supplements. Recent studies raised scientific and medical interest in the beneficial effects of these fatty acids on brain and retina function, as well as reducing ill health effects, such as cardio-metabolic diseases. Thus, there is an interest in developing requirements and dietary recommendations. Essential Fatty Acids: Sources, Processing Effects, and Health Benefits provides a systematic introduction and comprehensive information about the essentiality of diets rich in omega fatty acids for successful human growth, development and disease prevention. This book presents detailed knowledge about essential fatty acids, their different food sources, biochemistry, and metabolism. It provides a comprehensive assessment of current knowledge about the effects of various processing and storage conditions on essential fatty acids, their bioavailability and supplementation in foods and diet. Chapters highlight the contribution of essential fatty acids in prevention and improvement of various conditions such as heart problems, arthritis, cancer, brain and bone health, especially in developing fetuses and children. Key Features: Presents comprehensive information on nutritional and health aspects of fats and essential fatty acids Contains a wealth of information on the structure, sources, biochemistry and nutritional properties of essential fatty acids Provides the latest information about the changes in essential fatty acids during various processing and storage conditions Highlights the bioavailability, supplementation and dietary requirements of these fatty acids By bringing together diverse areas of biochemistry, storage, as well as processing behavior and dietary requirements, this book lays the groundwork for striking expansion in our understanding of these important biochemicals and their role in health and disease prevention. Essential Fatty Acids will be of interest to a large and varied audience of researchers in academia, industry, nutrition, dietetics, food science, agriculture, and regulators.

✏Book Title : Encapsulation and Controlled Release Technologies in Food Systems
✏Author : Jamileh M. Lakkis
✏Publisher : John Wiley & Sons
✏Release Date : 2016-04-18
✏Pages : 408
✏ISBN : 9781118733523
✏Available Language : English, Spanish, And French

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✏Encapsulation and Controlled Release Technologies in Food Systems Book Summary : The emergence of the discipline of encapsulation and controlled release has had a great impact on the food and dietary supplements sectors; principally around fortifying food systems with nutrients and health-promoting ingredients. The successful incorporation of these actives in food formulations depends on preserving their stability and bioavailability as well as masking undesirable flavors throughout processing, shelf life and consumption. This second edition of Encapsulation and Controlled Release Technologies in Food Systems serves as an improvement and a complement companion to the first. However, it differentiates itself in two main aspects. Firstly, it introduces the reader to novel encapsulation and controlled release technologies which have not yet been addressed by any existing book on this matter, and secondly, it offers an in-depth discussion on the impact of encapsulation and controlled release technologies on the bioavailability of health ingredients and other actives. In common with the first edition the book includes chapters written by distinguished authors and researchers in their respective areas of specialization. This book is designed as a reference for scientists and formulators in the food, nutraceuticals and consumer products industries who are looking to formulate new or existing products using microencapsulated ingredients. It is also a post-graduate text designed to provide students with an introduction to encapsulation and controlled release along with detailed coverage of various encapsulation technologies and their adaptability to specific applications.

✏Book Title : Bioactive Egg Compounds
✏Author : Rainer Huopalahti
✏Publisher : Springer Science & Business Media
✏Release Date : 2007-05-19
✏Pages : 298
✏ISBN : 9783540378853
✏Available Language : English, Spanish, And French

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✏Bioactive Egg Compounds Book Summary : Bioactive Egg Compounds presents the latest results and concepts in the biotechnological use of egg compounds. Following an introduction to the different compounds of egg white, yolk and shell, the nutritive value of egg compounds is discussed. The text describes procedures for processing egg compounds to improve their nutritive value, including so-called enriched eggs. Also described is the isolation and application of egg compounds with special properties, such as antibiotic action.

✏Book Title : Antioxidants and Functional Components in Aquatic Foods
✏Author : Hordur G. Kristinsson
✏Publisher : John Wiley & Sons
✏Release Date : 2014-04-15
✏Pages : 344
✏ISBN : 9781118855126
✏Available Language : English, Spanish, And French

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✏Antioxidants and Functional Components in Aquatic Foods Book Summary : Antioxidants and Functional Components in Aquatic Foodscompiles for the first time the past and present research done onpro and antioxidants in aquatic animals. The book addresses an areaof extreme importance for aquatic foods, since lipid oxidationleads to such a large number of quality problems. Many of theseproblems are also seen in other muscle based foods, but areexaggerated in aquatic foods, so the book’s contents will beof great use and interest to other fields. Written by topresearchers in the field, the book offers not only generaloverviews of lipid oxidation in aquatic foods and aquatic food proand antioxidant systems, but also covers specifics and gives thelatest information on the key pro and anti-oxidants derived fromaquatic foods as well as some of the most recent and innovativemeans to control lipid oxidations in aquatic foods and food systemswith fish oils. Coverage includes the latest research on theeffects aquatic foods have on oxidative stress in the human body,an area of great interest recently. Additionally, a chapter isdevoted to the latest techniques to measure antioxidative potentialof aquatic foods, an area still in development and one veryimportant to the antioxidant research community. Antioxidants and Functional Components in Aquatic Foodswill be of great interest to the food science, medical, biochemicaland pharmaceutical fields for professionals who deal with aquaticfood products, muscle foods products (beef, pork, poultry etc),lipid oxidation, and pro-oxidant and antioxidant systems.

✏Book Title : Dietary Supplements and Functional Foods
✏Author : Geoffrey P. Webb
✏Publisher : John Wiley & Sons
✏Release Date : 2008-04-15
✏Pages : 256
✏ISBN : 9781405172189
✏Available Language : English, Spanish, And French

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✏Dietary Supplements and Functional Foods Book Summary : The study of nutritional supplements has become increasingly important within orthodox establishments throughout the world, and as the market for these products continues to grow, so does the need for comprehensive scientifically sound information about the products, their properties s and potent6ial health effects. Geoffrey P. Webb, in this exciting and most useful new book, not only looks at the accepted uses of dietary supplements, such as the us of fish oils in the prevention of heart disease and arthritis, but also explores the wider picture, identifying common themes and principles or particular categories of supplements. Dietary Supplements and Functional Foods provides an excellent introductory text on this fascinating subject. Written with a strategic overview approach applied to each chapter Evidence-based assessment of supplements and their contribution to the prevention and treatment of disease Detailed discussion on individual supplements and functional foods including vitamins, minerals, antioxidants and probiotics An invaluable source of reference for students and professionals in nutrition, dietetics, nutritional therapy, food science and technology and other health profession including nursing, pharmacy and pharmacology. Personnel within food and pharmaceutical companies involved with supplement and functional food development and all libraries in institutions where this subject is studies and taught will find this book an important additional to their shelves.

✏Book Title : Canine and Feline Nutrition E Book
✏Author : Linda P. Case
✏Publisher : Elsevier Health Sciences
✏Release Date : 2010-05-21
✏Pages : 576
✏ISBN : 9780323071475
✏Available Language : English, Spanish, And French

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✏Canine and Feline Nutrition E Book Book Summary : How well can you answer pet owners' questions about proper diet and feeding? Canine and Feline Nutrition, 3rd Edition describes the role of nutrition and its effects upon health and wellness and the dietary management of various disorders of dogs and cats. By using the book's cutting-edge research and clinical nutrition information, you'll be able to make recommendations of appropriate pet food and proper feeding guidelines. Pet nutrition experts Linda P. Case, MS, Leighann Daristotle, DVM, PhD, Michael G. Hayek, PhD, and Melody Foess Raasch, DVM, provide complete, head-to-tail coverage and a broad scope of knowledge, so you can help dog and cat owners make sound nutrition and feeding choices to promote their pets' health to prolong their lives. Tables and boxes provide quick reference to the most important clinical information. Key points summarize essential information at a glance. A useful Nutritional Myths and Feeding Practices chapter dispels and corrects common food myths. New clinical information covers a wide range of emerging nutrition topics including the role of the omega-3 and omega-6 fatty acid families in pet health and disease management. Coverage of pet food safety and pet food ingredients includes both commercially and home-prepared foods and provides answers to pet owners’ questions on these topics. Completely updated content reflects the latest findings in clinical nutrition research. Information regarding functional ingredients and dietary supplementation provides a scientifically based rationale for recommending or advising against dietary supplements. Guidelines for understanding pet food formulations and health claims differentiate between "market-speak" and actual clinical benefits for patients, with practice advice for evaluating and selecting appropriate foods.

✏Book Title : Colour Additives for Foods and Beverages
✏Author : Michael J. Scotter
✏Publisher : Elsevier
✏Release Date : 2015-02-04
✏Pages : 260
✏ISBN : 9781782420200
✏Available Language : English, Spanish, And French

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✏Colour Additives for Foods and Beverages Book Summary : Food colour additives have been the focus of much research in the last few years, and there is increasing consumer demand for natural and safer synthetic colours. This book reviews the natural and synthetic colours available, their properties and applications, as well as regulatory, sensory and analytical issues. Part one covers the development and safety of food colour additives. Part two covers properties and methods of analysis, and part three focuses on specific food product applications and future trends. Reviews the natural and synthetic colour additives available for foods and beverages, looking at their properties and applications as well as regulatory, sensory and analytical issues Expert analysis of natural origin colours, synthetic origin colours, overview of regulations, safety analysis and consumer health Comprehensive coverage of properties and development in food colours: chemical purity, colour stability, and consumer sensory perception

✏Book Title : The Better Brain Book
✏Author : David Perlmutter
✏Publisher : Penguin
✏Release Date : 2005-08-02
✏Pages : 336
✏ISBN : 1101218061
✏Available Language : English, Spanish, And French

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✏The Better Brain Book Book Summary : From the author of the #1 New York Times bestseller Grain Brain and New York Times bestseller Brain Maker... Loss of memory is not a natural part of aging—and this book explains why. Celebrated neurologist David Perlmutter reveals how everyday memory-loss—misplacing car keys, forgetting a name, losing concentration in meetings—is actually a warning sign of a distressed brain. Here he and Carol Colman offer a simple plan for repairing those problems, clarifying misconstrued connections between memory loss and aging, and regaining and maintaining mental clarity by offering the tools for: Building a better brain through nutrition, lifestyle changes, and brain workouts Coping with specific brain disorders such as stroke, vascular dementia, Alzheimer's, Parkinson's, multiple sclerosis, and Lou Gehrig's disease Understanding risk factors and individually tailoring a diet and supplementary program Features a "Life Style Audit," quizzes, a brain fitness program with the most effective ways to exercise your brain, and a nutritional program that details the best brain food and supplements.

✏Book Title : Flour and Breads and their Fortification in Health and Disease Prevention
✏Author : Victor R. Preedy
✏Publisher : Academic Press
✏Release Date : 2011-02-17
✏Pages : 542
✏ISBN : 0123808871
✏Available Language : English, Spanish, And French

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✏Flour and Breads and their Fortification in Health and Disease Prevention Book Summary : Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, each with their distinctive heritage, cultural roles and nutritive contents. Second, not all flours are used to make leavened bread in the traditional (i.e., Western) loaf form. There are many different ways that flours are used in the production of staple foods. Third, flour and breads provide a suitable means for fortification: either to add components that are removed in the milling and purification process or to add components that will increase palatability or promote health and reduce disease per se. Flour and Breads and their Fortification in Health and Disease Prevention provides a single-volume reference to the healthful benefits of a variety of flours and flour products, and guides the reader in identifying options and opportunities for improving health through flour and fortified flour products. Examines those flour and bread related agents that affect metabolism and other health-related conditions Explores the impact of compositional differences between flours, including differences based on country of origin and processing technique Includes methods for analysis of flours and bread-related compounds in other foods

✏Book Title : Omega 3 Fatty Acids in Brain and Neurological Health
✏Author : Ronald Ross Watson
✏Publisher : Elsevier
✏Release Date : 2014-06-25
✏Pages : 496
✏ISBN : 9780124105478
✏Available Language : English, Spanish, And French

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✏Omega 3 Fatty Acids in Brain and Neurological Health Book Summary : Research has clearly established a link between omega-3 fatty acids and general health, particularly cardiovascular health. Omega-3 Fatty Acids in Brain and Neurological Health is the first book to focus exclusively on the role of omega-3 fatty acids on general brain health. The articles in this collection illustrate omega-3 fatty acids' importance in longevity, cognitive impairment, and structure and function of the brain's neurons. Research has established links between omega-3 fatty acids and the developing brain, aging, dementia, Alzheimer's disease and multiple sclerosis. This book encompasses some of the most recent research, including the role of omega-3 fatty acid supplements on hippocampal neurogenesis, substantia nigra modulation, migraine headaches, the developing brain in animals, sleep, and neurodegenerative diseases. This collection helps to push research forward toward a complete understanding of omega-3 fatty acids' relationship to brain and neurological health. The first book-length collection of original research on the connection between omega-3 fatty acids and the brain Provides a comprehensive introduction to the state of research on omega-3 fatty acids and the brain and directions for future research A foundational collection for neuroscience, neurology, and nutrition research

✏Book Title : The Return of W3 Fatty Acids Into the Food Supply
✏Author : Artemis P. Simopoulos
✏Publisher : Karger Medical and Scientific Publishers
✏Release Date : 1998-01-01
✏Pages : 240
✏ISBN : 9783805566940
✏Available Language : English, Spanish, And French

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✏The Return of W3 Fatty Acids Into the Food Supply Book Summary : This unique publication for the first time brings together scientists from academia, government and industry to discuss the role of omega-3 fatty acids in health, the need to reintroduce them into the food supply, the methods by which this can be accomplished and the state of research. With the domestication of animals, there has been a change in animal feeds, which in turn transformed the composition of meats, particularly the content of essential fatty acids. Changes similar to those in meats have occurred in the composition of eggs, poultry and in fish from aquaculture. Up-to-date reviews on the role of omega-3 fatty acids in health, cardiovascular disease, bone remodeling relative to osteoporosis and in patients with retinitis pigmentosa emphasize the need for a balance of omega-6 and omega-3 fatty acids in the food supply. The reintroduction of omega-3 fatty acids into food products is discussed, and the methods involved in their production as well as their metabolic effects on human beings and companion animals are outlined. Overall, the papers presented indicate the necessity to establish recommended daily intakes for both omega-6 and omega-3 fatty acids. Furthermore, there is a need to redefine food safety; changes in food composition must also be taken into consideration. This unique publication is a valuable source for physicians, nutritionists, dietitians, veterinarians and agriculturalists, as well as for all those concerned with aspects of food production, food technology, food policy and consumer issues.

✏Book Title : The Effects of Omega 3 Polyunsaturated Fatty Acids on Cardiac Rhythm Antiarrhythmic Proarrhythmic Both or Neither
✏Author : George E. Billman
✏Publisher : Frontiers E-books
✏Release Date :
✏Pages :
✏ISBN : 9782889190881
✏Available Language : English, Spanish, And French

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✏The Effects of Omega 3 Polyunsaturated Fatty Acids on Cardiac Rhythm Antiarrhythmic Proarrhythmic Both or Neither Book Summary : The cardiovascular benefits of dietary omega-3 polyunsaturated fatty acids (n-3 PUFA) have been actively investigated for nearly 40 years. Beginning with the pioneering studies of Bang and Dyerberg, epidemiological data provide strong evidence for an inverse relationship between fatty fish consumption and cardiac mortality. In contrast to these observational studies, interventional studies using n-3 PUFAs for the secondary prevention of adverse cardiovascular events in patients with heart disease have yielded conflicting results; some studies have reported reduced sudden cardiac death or mortality, while other more recent studies have reported either no effect or an increase in adverse cardiac events. Nevertheless, the American Heart Association and the American College of Cardiology continue to recommend fish oils for the secondary prevention of coronary artery disease. Based in part upon these recommendations, consumer demand for n-3 PUFA products (both nutritional supplements and foods enriched with these lipids) has exploded. In the United States alone, it has been estimated that in 2004, 5-10% of the adult U.S. population were taking a fish oil supplement, with annual sales growth of 40%. In fact, the sales of these products are projected to exceed 7 billion dollars by the end of 2011 (www.marketresearch.com, product reports). Despite the extensive marketing of fish oil products, a scientific consensus on the effects of n-3 PUFA on cardiac rhythm has yet to be reached. It is the purpose of this Research Topic to stimulate a discussion on the putative benefits of n-3 PUFAs on cardiac rhythm. Authors are invited to submit clinical, translational, or experimental research articles, reviews, and hypotheses that address the actions of n-3 PUFA (positive, negative, or neutral) on cardiac rhythm and cardiac electrophysiology. Studies that evaluate the effects of n-3 PUFA on myocyte electrical properties, atrial fibrillation, ventricular fibrillation, and heart rate variability are particularly welcome.

✏Book Title : Handbook of Fermented Meat and Poultry
✏Author : Fidel Toldrá
✏Publisher : John Wiley & Sons
✏Release Date : 2014-10-27
✏Pages : 528
✏ISBN : 9781118522677
✏Available Language : English, Spanish, And French

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✏Handbook of Fermented Meat and Poultry Book Summary : Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This fully revised and expanded reference book on meat fermentation presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 54 chapters of this substantial book are grouped into the following sections: Meat fermentation worldwide: overview, production and principles Raw materials Microbiology and starter cultures for meat fermentation Sensory attributes Product categories: general considerations Semidry-fermented sausages Dry-fermented sausages Other fermented meats and poultry Ripened meat products Biological and chemical safety of fermented meat products Processing sanitation and quality assurance There are five new chapters in the second edition that address the following topics: Smoking and new smoke flavourings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Low sodium in meat products; and Asian sausages. Handbook of Fermented Meat and Poultry, Second Edition provides readers with a full overview of meat fermentation, the role of microorganisms naturally present and/or added as starter cultures, safety aspects and an account of the main chemical, biochemical, physical and microbiological changes that occur in processing and how they affect final quality. Finally, readers will find the main types of worldwide fermented meat products, typically produced in different areas, with the description of their main characteristics.

✏Book Title : The Queen of Fats
✏Author : Susan Allport
✏Publisher : Univ of California Press
✏Release Date : 2008-01-30
✏Pages : 222
✏ISBN : 0520253809
✏Available Language : English, Spanish, And French

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✏The Queen of Fats Book Summary : Discusses omega-3 fatty acids and their impact on health.

✏Book Title : Omega 3 Oils
✏Author : Ernesto Hernandez
✏Publisher : Elsevier
✏Release Date : 2015-08-19
✏Pages : 312
✏ISBN : 9780128043479
✏Available Language : English, Spanish, And French

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✏Omega 3 Oils Book Summary : This book addresses new applications of omega-3 fatty acids from both plant and marine sources in food supplements and pharmaceuticals and covers three basic areas: structure and function, production and processing, and health effects. The authors review the latest clinical evidence on the impact of consumption of omega-3 polyunsaturated fatty acids on prevalent human diseases such as inflammation-related illnesses in general and cardiovascular illnesses in particular. They also examine technologies to purify marine oils and protect them against oxidation as well as novel techniques for their incorporation into foods. 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.

✏Book Title : Food Australia
✏Author :
✏Publisher :
✏Release Date : 2007
✏Pages :
✏ISBN : CORNELL:31924101543597
✏Available Language : English, Spanish, And French

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✏Food Australia Book Summary :

✏Book Title : The Effect of Dietary Intake of Omega 3 Polyunsaturated Fatty Acids on Cardiovascular Health Revealing Potentials of Functional Food
✏Author : Ines Drenjančević
✏Publisher :
✏Release Date : 2017
✏Pages :
✏ISBN : OCLC:1154210120
✏Available Language : English, Spanish, And French

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✏The Effect of Dietary Intake of Omega 3 Polyunsaturated Fatty Acids on Cardiovascular Health Revealing Potentials of Functional Food Book Summary : Functional food is a food containing components that show beneficial effects on one or more body functions and improve general condition and health or significantly affect lowering of disease risks. This chapter is aimed to examine the effect of dietary intake of omega-3 polyunsaturated fatty acids (n3-PUFA) on cardiovascular health. This chapter presents current knowledge on functional poultry products and the reasons to consume them, omega-3 enrichment of eggs and poultry meat, and the differences in profile of fatty acids in conventional and omega-3-enriched eggs. The second part of the chapter focuses on the metabolism of fatty acids and effectiveness of n-3 PUFA in the improvement of endothelial function, improvement of elasticity of the vascular wall and the anti-inflammatory effects in patients with chronic diseases, such as metabolic syndrome, diabetes mellitus and hypercholesterolemia, and overall effect on cardiovascular health and protection. To achieve long-term protective effects, the functional food should be consumed on daily basis. There are no specific constrains in taking functional food; even more, it can be recommended to athletes and cardiovascular patients. General population can also benefit from eating functional food enriched with n-3 PUFA due to their anti-inflammatory and vascular-protective effects.

✏Book Title : Kirk s Current Veterinary Therapy XV E Book
✏Author : John D. Bonagura
✏Publisher : Elsevier Health Sciences
✏Release Date : 2013-12-01
✏Pages : 1456
✏ISBN : 9780323227629
✏Available Language : English, Spanish, And French

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✏Kirk s Current Veterinary Therapy XV E Book Book Summary : Written by today s leading experts, Kirk's Current Veterinary Therapy, Volume XV keeps you completely current with the latest in disease management for dogs and cats. It uses a clear and practical approach to medical disorders; the typical chapter includes both a brief guide to diagnosis and a detailed discussion of therapy. You ll gain quick access to information such as critical care; infectious, toxicologic, and dermatologic disorders; and diseases of the gastrointestinal, cardiovascular, respiratory, urinary, reproductive, neurologic,and ophthalmologic systems. From editors John Bonagura and David Twedt plus hundreds of expert contributors, Kirk's Current Veterinary Therapy enhances your skills in evidence-based treatment planning. "For the practitioner who wants to keep abreast of current therapies for a wide range of topics, ... CVT is the perfect reference ." Reviewed by: Ryan Ong, WAVES Veterinary Hospital on behalf of Australian Veterinary Hospital, March 2015 Authoritative, easy-to-read coverage includes a brief approach to diagnosis with detailed discussions of the latest therapies. An organ-system organization and a convenient index make it easy to find solutions for specific disorders. Treatment algorithms help you manage patients with difficult medical problems. A handy Table of Common Drugs, updated by Dr. Mark Papich, offers a quick reference to dosage information. 365 illustrations depict the pathophysiologic basis for therapy or show the management of a defined condition. A companion website includes valuable information still relevant from CVT XIV, an index, and drug formulary, all fully searchable; a collection of 300 images; references that link to PubMed; and clinical references on laboratory test procedures and interpretation, normal reference ranges, conversion tables, and more. Concise chapters are only 2-5 pages in length, saving you time in finding essential information. Expert contributors and editors provide scientific, up-to-date coverage of clinically useful topics, including broad, traditional, and controversial subjects. References indicate related material from earlier volumes of Kirk’s Current Veterinary Therapy. NEW chapters cover the most important, emerging information on current diagnostic, treatment, and preventive challenges in today’s veterinary practice. A new section on feline and canine nutrition covers important issues in nutritional health. 50 new chapter authors join hundreds of expert international contributors, all of whom are leading authorities in their fields. NEW! Availability as Pageburst ebook allows you digital access to this volume along with your library of other Elsevier references.

✏Book Title : Processing and Nutrition of Fats and Oils
✏Author :
✏Publisher : John Wiley & Sons
✏Release Date : 2013-07-25
✏Pages : 276
✏ISBN : 9781118528785
✏Available Language : English, Spanish, And French

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✏Processing and Nutrition of Fats and Oils Book Summary : Processing and Nutrition of Fats and Oils reviews current and new practices of fats and oils production. The book examines the different aspects of fats and oils processing, how the nutritional properties are affected, and how fats interact with other components and nutrients in food products. Coverage includes current trends in the consumption of edible fats and oils; properties of fats, oils and bioactive lipids; techniques to process and modify edible oils; nutritional aspects of lipids; and regulatory aspects, labeling and certifications of fats and oils in foods.

✏Book Title : Marine Algae Extracts 2 Volume Set
✏Author : Se-Kwon Kim
✏Publisher : John Wiley & Sons
✏Release Date : 2015-02-10
✏Pages : 784
✏ISBN : 9783527679591
✏Available Language : English, Spanish, And French

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✏Marine Algae Extracts 2 Volume Set Book Summary : Designed as the primary reference for the biotechnological use of macroalgae, this comprehensive handbook covers the entire value chain from the cultivation of algal biomass to harvesting and processing it, to product extraction and formulation. In addition to covering a wide range of product classes, from polysaccharides to terpenes and from enyzmes to biofuels, it systematically discusses current and future applications of algae-derived products in pharmacology, medicine, cosmetics, food and agriculture. In doing so, it brings together the expertise of marine researchers, biotechnologists and process engineers for a one-stop resource on the biotechnology of marine macroalgae.

✏Book Title : Wild type Food in Health Promotion and Disease Prevention
✏Author : Fabien DeMeester
✏Publisher : Springer Science & Business Media
✏Release Date : 2008-01-23
✏Pages : 574
✏ISBN : 1597453307
✏Available Language : English, Spanish, And French

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✏Wild type Food in Health Promotion and Disease Prevention Book Summary : This book presents a cutting-edge, in-depth investigation into new methods of health promotion. It is one of the first books to focus on the role of omega-3 polyunsaturated fatty acids in unhealthy diets. The book also contains reviews of the economic benefits of novel health promotion and disease prevention methods. Leading experts present recent examples and clinical trials.

✏Book Title : Arachidonate Remodeling and Inflammation
✏Author : Alfred N. Fonteh
✏Publisher : Springer
✏Release Date : 2012-12-06
✏Pages : 243
✏ISBN : 9783034878487
✏Available Language : English, Spanish, And French

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✏Arachidonate Remodeling and Inflammation Book Summary : Arachidonic acid (AA) and other 20 or 22-carbon polyunsaturated fatty acids (PUFAs) are precursors of lipid mediators of inflammation known as eicosanoids. These mediators are critical in disease processes and in regulating normal cell function. Remodeling is important in maintaining homeostasis and in regulating cell function by dictating how PUFAs are converted to lipid mediators of inflammation. Thus, PUFA remodeling is a critical process in the biosynthesis of a multitude of mediators, and understanding this process will unravel better therapeutic targets for controlling inflammatory diseases such as asthma and Alzheimer’s disease. AA metabolism is described in an integrated context linking the remodeling processes with the biosynthesis of mediators and diseases. By following the movement of the substrate (AA), the volume describes how upstream biosynthetic pathways influence the formation of lipid mediators of inflammation, showing the metabolic interrelationship between all AA-derived mediators.

✏Book Title : Dairy Ingredients for Food Processing
✏Author : Ramesh C. Chandan
✏Publisher : John Wiley & Sons
✏Release Date : 2010-12-22
✏Pages : 568
✏ISBN : 0470959126
✏Available Language : English, Spanish, And French

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✏Dairy Ingredients for Food Processing Book Summary : The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practical account of the various dairy ingredients commonly used in food processing operations. The Editors have assembled a team of 25 authors from the United States, Australia, New Zealand, and the United Kingdom, representing a full range of international expertise from academic, industrial, and government research backgrounds. After introductory chapters which present the chemical, physical, functional and microbiological characteristics of dairy ingredients, the book addresses the technology associated with the manufacture of the major dairy ingredients, focusing on those parameters that affect their performance and functionality in food systems. The popular applications of dairy ingredients in the manufacture of food products such as dairy foods, bakery products, processed cheeses, processed meats, chocolate as well as confectionery products, functional foods, and infant and adult nutritional products, are covered in some detail in subsequent chapters. Topics are presented in a logical and accessible style in order to enhance the usefulness of the book as a reference volume. It is hoped that Dairy Ingredients for Food Processing will be a valuable resource for members of academia engaged in teaching and research in food science; regulatory personnel; food equipment manufacturers; and technical specialists engaged in the manufacture and use of dairy ingredients. Special features: Contemporary description of dairy ingredients commonly used in food processing operations Focus on applications of dairy ingredients in various food products Aimed at food professionals in R&D, QA/QC, manufacturing and management World-wide expertise from over 20 noted experts in academe and industry

✏Book Title : Oxidation in Foods and Beverages and Antioxidant Applications
✏Author : Eric A Decker
✏Publisher : Elsevier
✏Release Date : 2010-09-22
✏Pages : 552
✏ISBN : 9780857090331
✏Available Language : English, Spanish, And French

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✏Oxidation in Foods and Beverages and Antioxidant Applications Book Summary : Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthy compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control. The second volume reviews problems associated with oxidation and its management in different industry sectors. Part one focuses on animal products, with chapters on the oxidation and protection of red meat, poultry, fish and dairy products. The oxidation of fish oils and foods enriched with omega-3 polyunsaturated fatty acids is also covered. Part two reviews oxidation in plant-based foods and beverages, including edible oils, fruit and vegetables, beer and wine. Oxidation of fried products and emulsion-based foods is also discussed. Final chapters examine encapsulation to inhibit lipid oxidation and antioxidant active packaging and edible films. With its distinguished international team of editors and contributors, the two volumes of Oxidation in foods and beverages and antioxidant applications is standard references for R&D and QA professionals in the food industry, as well as academic researchers interested in food quality. Reviews problems associated with oxidation and its management in different industry sectors Examines animal products, with chapters on the oxidation and protection of red meat, poultry and fish Discusses oxidation of fish oils and foods enriched with omega-3 and polyunsaturated fatty acids

✏Book Title : Agri food Research in Ontario
✏Author :
✏Publisher :
✏Release Date : 1998
✏Pages :
✏ISBN : UCAL:C2750421
✏Available Language : English, Spanish, And French

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✏Agri food Research in Ontario Book Summary :

✏Book Title : Fascia The Tensional Network of the Human Body E Book
✏Author : Robert Schleip
✏Publisher : Elsevier Health Sciences
✏Release Date : 2013-02-26
✏Pages : 566
✏ISBN : 9780702052286
✏Available Language : English, Spanish, And French

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✏Fascia The Tensional Network of the Human Body E Book Book Summary : This book is the product of an important collaboration between clinicians of the manual therapies and scientists in several disciplines that grew out of the three recent International Fascia Research Congresses (Boston, Amsterdam, and Vancouver). The book editors, Thomas Findley MD PhD, Robert Schleip PhD, Peter Huijing PhD and Leon Chaitow DO, were major organizers of these congresses and used their extensive experience to select chapters and contributors for this book. This volume therefore brings together contributors from diverse backgrounds who share the desire to bridge the gap between theory and practice in our current knowledge of the fascia and goes beyond the 2007, 2009 and 2012 congresses to define the state-of-the-art, from both the clinical and scientific perspective. Prepared by over 100 specialists and researchers from throughout the world, Fascia: The Tensional Network of the Human Body will be ideal for all professionals who have an interest in fascia and human movement - physiotherapists, osteopathic physicians, osteopaths, chiropractors, structural integration practitioners, manual therapists, massage therapists, acupuncturists, yoga or Pilates instructors, exercise scientists and personal trainers - as well as physicians involved with musculoskeletal medicine, pain management and rehabilitation, and basic scientists working in the field. Reflects the efforts of almost 100 scientists and clinicians from throughout the world Offers comprehensive coverage ranging from anatomy and physiology, clinical conditions and associated therapies, to recently developed research techniques Explores the role of fascia as a bodywide communication system Presents the latest information available on myofascial force transmission which helps establish a scientific basis for given clinical experiences Explores the importance of fascia as a sensory organ - for example, its important proprioceptive and nociceptive functions which have implications for the generation of low back pain Describes new imaging methods which confirm the connectivity of organs and tissues Designed to organize relevant information for professionals involved in the therapeutic manipulation of the body’s connective tissue matrix (fascia) as well as for scientists involved in basic science research Reflects the increasing need for information about the properties of fascia, particularly for osteopaths, massage therapists, physiotherapists and other complementary health care professionals Offers new insights on the fascial related foundations of Traditional Chinese Medicine Meridians and the fascial effects of acupuncture

✏Book Title : The Reality Diet
✏Author : Steven Schnur, MD
✏Publisher : Penguin
✏Release Date : 2006-05-04
✏Pages : 432
✏ISBN : 1101215763
✏Available Language : English, Spanish, And French

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✏The Reality Diet Book Summary : Developed by Dr. Steven A. Schnur, founder of the largest cardiology practice in south Florida, this breakthrough program is the only diet that keeps the fat off forever. Not a low-carb, low-fat, or high protein diet plan, The Reality Diet is rich with delicious foods from all food groups and high in one key fat-fighting ingredient—fiber. Fiber not only stops hunger, but it also significantly lowers the risk of heart disease, colon cancer, and a host of other conditions. By following The Reality Diet you will: - learn and apply the 2:90 Rule-the key to choosing nutritious carbs with the right fiber content - enjoy mouthwatering meals using more than 200 quick, easy recipes designed by a top recipe developer and a registered dietician - eat all the foods you love and have been told to avoid—pasta, rice, waffles, potatoes, bananas, watermelon, corn-on-the-cob - lose 2 pounds a week and 30 pounds in 3 months - learn proven strategies for maintaining your weight loss—for life Flexible and forgiving, this program is for real people living in the real world. With eight weeks of Action plan menus for men and women, tips for eating in restaurants, as well as an effective exercise program, The Reality Diet is both a comprehensive weight-loss plan and a blueprint for lifelong health.

✏Book Title : Louisiana Agriculture
✏Author :
✏Publisher :
✏Release Date : 2008
✏Pages :
✏ISBN : UIUC:30112099214840
✏Available Language : English, Spanish, And French

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✏Louisiana Agriculture Book Summary :