Food enrichment with omega-3 fatty acids / 
edited by Charlotte Jacobsen, Nina Skall Nielsen, Anna Frisenfeldt Horn and Ann-Dorit Moltke Ssen. 
 - xxvii, 426 pages :  illustrations ;  24 cm. 
 - Woodhead Publishing series in food science, technology and nutrition,  number 252  2042-8049 ; .
 - Woodhead Publishing in food science, technology, and nutrition ;  no. 252. .
<br/><br/>Includes bibliographical references and index. 
<br/><br/>6. Spray drying and encapsulation of omega-3 oils / H. Liu -- 6.1. Introduction -- 6.2. Microencapsulation methods for stabilizing omega-3 oils in food -- 6.3. Emulsion assemblies for omega-3 oils -- 6.4. Microencapsulation techniques for stabilizing omega-3 oils -- 6.5. Characteristics and analysis of microencapsulated omega-3 oil products -- 6.6. Conclusion and future trends -- Analysis of omega-3 fatty acids in foods and supplements / B. A. Black -- 7.1. Introduction -- 7.2. The analysis of omega-3 oils by gas-liquid chromatography / flame ionization detector (GC/FID) -- 7.3. The measurement of omega-3 levels in foods -- 7.4. Methyl esters and other fatty acid derivatives -- 7.5. One-step' methods combining extraction, digestion and derivatization -- 7.6. Examples in literature of the analysis of omega-3 containing foods -- 7.7. Alternative analytical methods for omega-3 analysis -- 7.8. Future trends -- pt. III Food enrichment with omega-3 fatty acids -- 8. Modification of animal diets for the enrichment of dairy and meat products with omega-3 fatty acids / A. P. Moloney -- 8.1. Introduction -- 8.2. Sources of omega-3 fatty acids -- 8.3. Feeds that increase omega-3 fatty acids in ruminant milk and meat -- 8.4. Increasing omega-3 fatty acids in animal diets -- 8.5. Future trends -- 8.7. Sources of further information and advice -- 9. Egg enrichment with omega-3 fatty acids / G. Cherian -- 9.1. Introduction -- 9.2. Egg lipid composition, formation and deposition -- 9.3. Modifying egg lipid composition -- 9.4. Egg omega-3 fatty acid enrichment: consequences and challenges -- 9.5.Conclusion and future trends -- 10. Enrichment of meat products with omega-3 fatty acids by methods other than modification of animal diet / I. Astiasaran -- 10.1. Introduction -- 10.2. Enrichment of meat products with omega-3 fatty acids -- 10.3. Future trends 11. Enrichment of baked goods with omega-3 fatty acids / E. M. Hernandez -- 11.1. Introduction -- 11.2. Omega-3 fatty acids in baked goods -- 11.30. Omega-3 fatty acids in nutrition bars -- 11.4. Application techniques for adding omega-3 fatty acids to foods -- 11.5. Analysis of omega-3 fatty acids -- 11.6. Conclusion -- 12.Enrichment of emulsified foods with omega-3 fatty acids / N. S. Nielsen -- 12.1. Introduction -- 12.2. Volatile oxidation products and off-flavor formation in omega-3 enriched food emulsions -- using milk as an example -- 12.3. Factors affecting lipid oxidation in emulsified omega-3 enriched foods -- 12.4. Delivery systems -- 12.5.Antioxidative effects of other ingredients in emulsified omega-3 enriched foods -- 12.6. Other omega-3 enriched food emulsions -- 12.7. Future trends -- 13. Enrichment of infant formula with omega-3 fatty acids / N. Salem, Jr. -- 13.1. Introduction -- 13.2. Importance of omega-3 fatty acids during infancy -- 13.3. Omega-3 fatty acid supplementation in infant formula -- 13.4. Adding omega-3 fatty acids to infant formula -- 13.5. Sensory characteristics of omega-3 enriched infant formula -- 13.6. Future trends -- 13.8. Sources of further information and advice -- 13.9. -- pt. IV New directions -- 14. Algal oil as a source of omega-3 fatty acids / R. J. Winwood -- 14.1. Introduction -- 14.2. Using microalgae to produce food ingredients -- 14.3. Typical production of docosahexaenoic acid (DHA) algal oils -- 14.4. DSM DHA intellectual property -- 14.5. Regulatory approval of algal oil -- 14.6. A case study: the story of the development of Martek Biosciences Corporation -- 14.7. Future trends -- 15. Labelling and claims in foods containing omega-3 fatty acids / E. M. Hernandez -- 15.1. Introduction -- 15.2. Status of omega-3 health and nutrition claims in Europe -- 5.3. Status of omega-3 health and nutrition claims in North America -- 15.4. Status of omega-3 health and nutrition claims in Asia and Australia -- 15.5. Implications of omega-3 nutrition and health claims for the global food industry. 
<br/><br/><label>ISBN: </label>9780857094285 (hbk)  RM 757.95 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Omega-3 fatty acids.<br/>Essential fatty acids in human nutrition.<br/>Food additives.