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Informationen zum Autor Dr. Charlotte Jacobsen is Professor and Group Leader of the Bioactives Analysis and Application Research Group at The National Food Institute, Technical University of Denmark (DTU Food). Her research encompasses the production of antioxidants from natural sources and the oxidative stability of omega-3 delivery systems, including the incorporation of antioxidants into food. Dr. Jacobsen has been appointed by EFSA as an expert in the Fish Oil working group under the Biohazard Panel. She collaborates with numerous international public organizations, including the University of Massachusetts, NTNU (Norway), CSIC/IIM (Spain), Kiel University (Germany), INRA and IFREMER (France), including as President of the European Section of the American Oil Chemists Society and Chair of the Lipid Oxidation Board of the American Oil Chemists Society. She is co-editor of five books on the topic of aquatic bioactives. Nina Skall Nielsen works at the National Food Institute, Technical University of Denmark (DTU), Denmark. Anna Frisenfeldt Horn works at the National Food Institute, Technical University of Denmark (DTU), Denmark. Ann-Dorit Moltke Sørensen, PhD, is a Senior Researcher in the Research group for Bioactives-Analysis and Application at the National Food Institute, Technical University of Denmark. She obtained her PhD in 2010 from the Technical University of Denmark. Her research focuses on the area of lipid oxidation in foods, antioxidants, and their efficacy in emulsified systems. She has received a Young Scientist award by the Nordic Lipid Forum and a European Student Travel award by the EAOCS board. Moreover, she received the Edwin Frankel Best Paper award in 2012 in lipid oxidation and quality. Her publication list includes 40 peer-reviewed manuscripts and book chapters.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....
Inhaltsverzeichnis
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Woodhead Publishing Series in Food Science, Technology and Nutrition
Preface
Part I: Background to omega-3 food enrichment
Chapter 1: Nutritional benefits of omega-3 fatty acids
Abstract:
1.1 Introduction
1.2 Dietary sources and typical intakes of omega-3 fatty acids
1.3 Marine omega-3 fatty acids
1.4 Health effects of a-linolenic acid
1.5 Future trends
1.6 Conclusion
1.7 Sources of further information and advice
1.9 Appendix: abbreviations
Chapter 2: Sources of omega-3 fatty acids
Abstract:
2.1 Introduction
2.2 Background
2.3 Marine oils in perspective
2.4 Current and alternative marine oils
2.5 Krill and single-cell marine oils
2.6 Wild fish and other marine oils
2.7 Species farmed for marine oils
2.8 Sustainability and certifications
2.9 Plant sources
2.10 Conclusion and future trends
Part II: Stabilisation of fish oil and foods enriched with omega-3 fatty acids
Chapter 3: Impact of extraction, refining and concentration stages on the stability of fish oil
Abstract:
3.1 Introduction
3.2 Methods for the extraction, refining and concentration of fish oil
3.3 Impact of extraction, refining and concentration stages on oil stability
3.4 Conclusion and future trends
3.5 Sources of further information and advice
Chapter 4: Stabilization of omega-3 oils and enriched foods using antioxidants
Abstract:
4.1 Introduction
4.2 Lipid oxidation and antioxidant reactions
4.3 Antioxidant protection of oils and oil-based products
4.4 Antioxidant protection of other food products
4.5 Future trends
4.6 Conclusion
Chapter 5: Stabilization of omega-3 oils and enriched foods using emulsifiers
Abstract:
5.1 Introduction
5.2 Reasons for using emulsifiers
5.3 Emulsifiers for omega-3 polyunsaturated fatty acid (PUFA) delivery systems and emulsified foods
5.4 Emulsifiers and lipid oxidation
5.5 The impact of emulsifiers and emulsification on flavour and texture perception
5.6 Applications of emulsifiers to stabilize delivery systems and foods enriched with omega-3 PUFA
5.7 Future trends
5.8 Sources of further information
5.9 Acknowledgements
Chapter 6: Spray drying and encapsulation of omega-3 oils
Abstract:
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
Chapter 7: Analysis of omega-3 fatty acids in foods and supplements
Abstract:
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
7.9 Sources of further information and advice
Part III: Food enrichment with omega-3 fatty acids
Chapter 8: Modification of animal diets for the enrichment of dairy and meat products with omega-3 fatty acids
Abstract:
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
8.6 Conclusion
8.7 Sources of further information and advice
