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Omega 3 Delivery Systems

Omega 3 Delivery Systems Book
Author : Pedro J. García-Moreno,Charlotte Jacobsen,Ann-Dorit Moltke Sørensen,Betül Yesiltas
Publisher : Academic Press
Release : 2021-07-25
ISBN : 0128230274
Language : En, Es, Fr & De

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Book Description :

Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability offers the most recent updates for developing, characterizing, and stabilizing both traditional and novel omega-3 delivery systems, including their final incorporation into food matrices and physicochemical changes during digestion. The book brings chapters on novel omega-3 delivery systems (e.g., high-fat emulsions, Pickering emulsions, electrosprayed capsules, and solid lipid nanoparticles), the application of advanced techniques to evaluate physical and oxidative stabilities (e.g., SAXS, SANS, ESR, and super-resolution fluorescence microscopy), and new developments of food enrichment and physicochemical changes during digestion. The book provides a unique multidisciplinary and multisectoral approach, i.e., featuring authors from industry and academy. Long chain omega-3 polyunsaturated fatty acids (PUFA) present numerous health benefits; however, the consumption of natural products rich in omega-3 PUFA (e.g., fish, krill, and algae) is not enough to reach the daily-recommended values. Therefore, the food industry is highly interested in producing omega-3 fortified foods. Brings a holistic approach of omega-3 delivery systems, bringing scientific understanding on production, physical characterization, and oxidative stability Covers key aspects to develop, characterize, and use omega-3 delivery systems for food enrichment, considering physicochemical changes occurring during digestion Serves as an interface between lipid oxidation and colloids chemistry, encapsulation techniques, soft matter physics, food development, and nutrients bioavailability

Omega 3 Oils

Omega 3 Oils Book
Author : Ernesto Hernandez,Masashi Hosokawa
Publisher : Elsevier
Release : 2015-08-19
ISBN : 0128043474
Language : En, Es, Fr & De

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Book Description :

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.

Nanoparticle and Microparticle based Delivery Systems

Nanoparticle  and Microparticle based Delivery Systems Book
Author : David Julian McClements
Publisher : CRC Press
Release : 2014-08-12
ISBN : 1482233150
Language : En, Es, Fr & De

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Book Description :

Recent developments in nanoparticle and microparticle delivery systems are revolutionizing delivery systems in the food industry. These developments have the potential to solve many of the technical challenges involved in creating encapsulation, protection, and delivery of active ingredients, such as colors, flavors, preservatives, vitamins, minerals, and nutraceuticals. Nanoparticle- and Microparticle-based Delivery Systems: Encapsulation, Protection and Release of Active Compounds explores various types of colloidal delivery systems available for encapsulating active ingredients, highlighting their relative advantages and limitations and their use. Written by an international authority known for his clear and rigorous technical writing style, this book discusses the numerous kinds of active ingredients available and the issues associated with their encapsulation, protection, and delivery. The author takes a traditional colloid science approach and emphasizes the practical aspects of formulation of particulate- and emulsion-based delivery systems with food applications. He then covers the physicochemical and mechanical methods available for manufacturing colloidal particles, highlighting the importance of designing particles for specific applications. The book includes chapters devoted specifically to the three major types of colloidal delivery systems available for encapsulating active ingredients in the food industry: surfactant-based, emulsion-based, and biopolymer-based. It then reviews the analytical tools available for characterizing the properties of colloidal delivery systems, presents the mathematical models for describing their properties, and highlights the factors to consider when selecting an appropriate delivery system for a particular application backed up by specific case studies. Based on insight from the author’s own experience, the book describes why delivery systems are needed, the important factors to consider when designing them, methods of characterizing them, and specific examples of the range of food-grade delivery systems available. It gives you the necessary knowledge, understanding, and appreciation of developments within the current research literature in this rapidly growing field and the confidence to perform reliable experimental investigations according to modern international standards.

Food Enrichment with Omega 3 Fatty Acids

Food Enrichment with Omega 3 Fatty Acids Book
Author : Charlotte Jacobsen,Nina Skall Nielsen,Anna Frisenfeldt Horn,Ann-Dorit Moltke Sørensen
Publisher : Elsevier
Release : 2013-07-31
ISBN : 0857098861
Language : En, Es, Fr & De

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Book Description :

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

Oxidation in Foods and Beverages and Antioxidant Applications

Oxidation in Foods and Beverages and Antioxidant Applications Book
Author : Eric A Decker,Ryan J Elias,D. Julian McClements
Publisher : Elsevier
Release : 2010-09-22
ISBN : 085709033X
Language : En, Es, Fr & De

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Book Description :

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

Encapsulation of Active Molecules and Their Delivery System

Encapsulation of Active Molecules and Their Delivery System Book
Author : Shirish Hari Sonawane,Bharat A. Bhanvase,Manickam Sivakumar
Publisher : Elsevier
Release : 2020-04-10
ISBN : 0128193638
Language : En, Es, Fr & De

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Book Description :

Encapsulation of Active Molecules and Their Delivery System covers the key methods of preparation of encapsulation, as well as release mechanisms and their applications in food, biotechnology, metal protection, drug delivery, and micronutrients delivery in agriculture. The book also provides real-life examples of applications in food and other industries. Sections encompasses (i) Synthesis and characterization methods of micro- and nanocarriers as the delivery systems, (ii) Up-to-date encapsulation techniques in the areas of pharmaceuticals, nutraceuticals and corrosion, (iii) The release methods of the encapsulated materials, and (iv) Industry perspectives, including scale up of the processes. Focuses on encapsulation processes in chemical and materials engineering and biotechnology Provides a relevant resource for the pharmaceutical and food industries Presents wide coverage on the entrapment of molecules that scales-up to industrial sized needs

Functional Food Ingredients and Nutraceuticals

Functional Food Ingredients and Nutraceuticals Book
Author : John Shi
Publisher : CRC Press
Release : 2015-10-28
ISBN : 1482240653
Language : En, Es, Fr & De

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Book Description :

The second edition of a bestseller, Functional Food Ingredients and Nutraceuticals: Processing Technologies covers new and innovative technologies for the processing of functional foods and nutraceuticals that show potential for academic use and broad industrial applications. The book includes a number of "green" separation and stabilization technologies that have also been developed to address consumers’ concerns on quality and safety issues. It also details the substantial technological advances made in nano-microencapsulation that protect the bioactivity and enhance the solubility and bioavailability, and the preservation of health-promoting bioactive components in functional food products. Containing nine entirely new chapters, the second edition has been enhanced with coverage of recent developments in the different areas of processing technologies. The incorporation of these new emerging technologies strengthens the second edition without compromising the contextual integrity of the original publication. See What’s New in the Second Edition: Theoretical approaches in mass transfer modeling, solubility properties, and simulation in extraction process Innovative nanotechnologies in packaging process and nano-microencapsulation process and technology to protect bioactivity and enhance solubility and bioavailability of health-promoting bioactive components "Green" separation technologies updated with more information in industrial applications Thousands of research papers have been published on the health benefits of bioactive components from natural resources; many books on functional foods are related to chemical properties or medical functions. With only a few books capturing the related processing technologies, the first edition became a valuable tool to help transform results from the lab into industrial applications. Filled with current and sound scientific knowledge of engineering techniques and information on the quality of functional foods, the second edition of this groundbreaking resource is poised to do the same.

Recent Advances in Natural Products Analysis

Recent Advances in Natural Products Analysis Book
Author : Seyed Mohammad Nabavi,Mina Saeedi,Seyed Fazel Nabavi,Ana Sanches Silva
Publisher : Elsevier
Release : 2020-03-07
ISBN : 0128175192
Language : En, Es, Fr & De

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Book Description :

Recent Advances in Natural Products Analysis is a thorough guide to the latest analytical methods used for identifying and studying bioactive phytochemicals and other natural products. Chemical compounds, such as flavonoids, alkaloids, carotenoids and saponins are examined, highlighting the many techniques for studying their properties. Each chapter is devoted to a compound category, beginning with the underlying chemical properties of the main components followed by techniques of extraction, purification and fractionation, and then techniques of identification and quantification. Biological activities, possible interactions, levels found in plants, the effects of processing, and current and potential industrial applications are also included. Focuses on the latest analytical techniques used for studying phytochemical and other biological compounds Authored and edited by the top worldwide experts in their field Discusses the current and potential applications and predicts future trends of each compound group

Pharmaceutical Drug Delivery Systems and Vehicles

Pharmaceutical Drug Delivery Systems and Vehicles Book
Author : Suryakanta Swain,Chinam Niranjan Patra,M. E. Bhanoji Rao
Publisher : CRC Press
Release : 2018-10-24
ISBN : 1315359340
Language : En, Es, Fr & De

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Book Description :

Pharmaceutical Drug Delivery Systems and Vehicles focuses on the fundamental principles while touching upon the advances in the pharma field with coverage of the basic concepts, fundamental principles, biomedical rationales, preparative and characterization techniques, and potential applications of pharmaceutical drug delivery systems and vehicles.

Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals

Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals Book
Author : Nissim Garti
Publisher : Elsevier
Release : 2008-01-25
ISBN : 184569421X
Language : En, Es, Fr & De

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Book Description :

Active ingredients in foods must remain fully functional for as long as necessary and be transported and discharged appropriately to have the desired nutritional effect. Delivery and controlled release systems are an essential way to achieve these aims. This important book reviews how to optimise these systems to maximise the health-promoting properties of food products. Opening chapters review factors affecting nutrient bioavailability and methods to test delivery system efficacy. Part two addresses materials used and specific techniques for delivery and release. The benefits and drawbacks of structured lipids, micro- and nano-emulsions, food-protein-derived materials, complexes and conjugates of biopolymers, and starch as an encapsulation material for delivery of functional food ingredients, are all considered. Part three discusses the delivery and controlled release of particular nutraceuticals such as antioxidants and vitamins, folic acid, probiotics, fish oils and proteins. Part four covers regulatory issues and future trends in bioactives and nutraceuticals. Edited by a leading expert in the field, Delivery and controlled release of bioactives in foods and nutraceuticals is a valuable reference for those working in the food industry and particularly those developing nutraceuticals. Reviews techniques to optimise the delivery and release of bioactives in food Discusses the factors that affect nutrient bioavailability and methods to test delivery system efficacy Addresses materials used and specific techniques for delivery and release

Marine Polysaccharides

Marine Polysaccharides Book
Author : Vazhiyil Venugopal
Publisher : CRC Press
Release : 2016-04-19
ISBN : 9781439815274
Language : En, Es, Fr & De

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Book Description :

Increased public awareness of the importance of healthy living presents new challenges for the commercial food processing sector. The industry is always on the hunt for novel and safe additives with functional properties that can be used to impart healthy and appealing properties to foods. While the ocean is known as a conventional source of fish proteins and lipids, it is yet to be tapped as a source of polysaccharides. A clear exposition on how these resources can be developed, Marine Polysaccharides: Food Applications compiles recent data on the food applications of marine polysaccharides from such diverse sources as fishery products, seaweeds, microalgae, microorganisms, and corals. The book begins with discussions on the isolation of polysaccharides from marine sources and their properties, particularly those important from a food technology point of view. It then focuses on the actual food applications of these compounds and concludes with a brief examination of biomedical applications. The author presents an overview of the general functional properties of polysaccharides, including their structure; their hydration, gelation, emulsification, and rheological properties; and interactions among themselves and with other food components such as proteins that are relevant to food processing. He then explores the isolation and food-related properties of various marine polysaccharides, use of these polysaccharides in food product and biopackaging, recent developments in composite films and nanotechnology, and safety and regulatory issues. While there are many books available on polysaccharides, few address the applications of marine polysaccharide food product development. Written from a realistic, practical point of view avoiding technical jargon, this book highlights the ocean not as a conventional source of fish protein and lipids, but as a major supplier of versatile carbohydrates that can have diverse food applications.

Antioxidants and Functional Components in Aquatic Foods

Antioxidants and Functional Components in Aquatic Foods Book
Author : Hordur G. Kristinsson
Publisher : John Wiley & Sons
Release : 2014-04-15
ISBN : 1118855124
Language : En, Es, Fr & De

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Book Description :

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.

Food Hydrocolloids as Encapsulating Agents in Delivery Systems

Food Hydrocolloids as Encapsulating Agents in Delivery Systems Book
Author : Adil Gani,F.A. Masoodi,Umar Shah,Shah Asima
Publisher : CRC Press
Release : 2019-06-07
ISBN : 0429894171
Language : En, Es, Fr & De

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Book Description :

This book addresses the use of food hydrocolloids as agents for encapsulating biological active ingredients. It details the challenges of poorly-controlled rate of hydration, thickness, decrease in viscosity upon storage, and susceptibility to microbial contamination. Food Hydrocolloids as Encapsulating Agents in Delivery Systems briefly describes various emerging biomaterials including food gums, starches, beta glucans, and proteins for their potential role as wall material in the development of nutraceutical delivery systems. Further, it describes different techniques of fabrication of nanodelivery systems. Features: Provides an introduction to food hydrocolloids as encapsulating agents Covers starches and their derivatives as delivery systems Includes gum-based delivery systems Discusses the classification, isolation, and purification of protein delivery systems This book would be helpful to food scientists and pharmaceutical scientists working in areas including nanotechnology, polymer chemistry, and nutraceutical delivery, as well as regulators and government researchers in US FDA, USDA, and UK FSA regulatory agencies.

Emulsions

Emulsions Book
Author : Alexandru Grumezescu
Publisher : Academic Press
Release : 2016-06-13
ISBN : 0128043776
Language : En, Es, Fr & De

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Book Description :

Emulsions, the third volume of the Nanotechnology in the Food Industry series, is an invaluable resource for anyone in the food industry who needs the most recent information about scientific advances in nanotechnology on this topic. This volume focuses on basic and advanced knowledge about nanoemulsion, and presents an overview of the production methods, materials (solvents, emulsifiers, and functional ingredients), and current analytical techniques that can be used for the identification and characterization of nanoemulsions. The book also discusses the applications of nanoemulsion with special emphasis on systems suitable for utilization within the food industry. This book is useful to a wide audience of food science research professionals and students who are doing research in this field, as well as others interested in recent nanotechnological progress worldwide. Presents fundamentals of nanoemulsions, methods of preparation (high-energy and low-energy techniques), and applications in the food industry Includes research studies of nanoemulsification technology to improve bioavailability of food ingredients and research analysis Offers benefits and methods of risk assessment to ensure food safety Presents cutting-edge encapsulating systems to improve the quality of functional compounds Provides a variety of methods, such as high-shear stirring, high-pressure homogenizers, self-emulsification, phase transitions and phase-inversion, to further research in this field

Trait Modified Oils in Foods

Trait Modified Oils in Foods Book
Author : Frank T. Orthoefer,Gary R. List
Publisher : John Wiley & Sons
Release : 2015-05-18
ISBN : 1118961129
Language : En, Es, Fr & De

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Book Description :

In recent years, the food industry has made substantial advances in replacing partially hydrogenated oils, high in trans-fatty acids, in foods. Trait-modified oils were then developed to produce trans-fat free, low saturated functional oils. Trait-modified Oils in Foods offers top line information on the sources, composition, performance, health, taste, and availability of modified next generation oils. Coverage extends to public policy development, discussions of real world transition to healthy oils by food service and food processing industries and the future of trait-modified oils. The book provides solutions to food companies with the potential of improving the health benefits of foods through eliminating trans-fats and reducing saturated fats from formulations.A landmark resource on modified next-generation, trait-modified oils, this book is essential reading for oil processors, manufacturers and producers, as well as any professional involved in food quality assurance and public health.

Processing and Nutrition of Fats and Oils

Processing and Nutrition of Fats and Oils Book
Author : Anonim
Publisher : John Wiley & Sons
Release : 2013-07-25
ISBN : 1118528786
Language : En, Es, Fr & De

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Book Description :

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.

Drug Delivery Systems Third Edition

Drug Delivery Systems  Third Edition Book
Author : Vasant V. Ranade,John B. Cannon
Publisher : CRC Press
Release : 2011-04-25
ISBN : 1439806187
Language : En, Es, Fr & De

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Book Description :

Drug delivery technologies represent a vast, vital area of research and development in pharmaceuticals. The demand for innovative drug delivery systems continues to grow, driving a variety of new developments. Drug Delivery Systems, Third Edition provides a comprehensive review of the latest research and development on drug delivery systems. Coverage includes liposomal, transmucosal, transdermal, oral, polymeric, and monoclonal antibody directed delivery. Each chapter provides a table of marketed and investigational products with numerous practical examples. The book also provides readers with a multitude of possible drug delivery systems that can be used to improve therapeutics, along with global and regulatory perspectives. This third edition contains a chapter on nanoscience and technology for drug delivery along with cutting-edge business intelligence and strategies. Written in a straightforward manner, the authors provide a global perspective on current and future advances and market opportunities. Supplying a cogent overview of the field and extensive guidance on where to get more information, it is an essential resource for anyone venturing into this area of drug development.

Bioactive Compounds from Marine Foods

Bioactive Compounds from Marine Foods Book
Author : Blanca Hernández-Ledesma,Miguel Herrero
Publisher : John Wiley & Sons
Release : 2013-09-30
ISBN : 1118412877
Language : En, Es, Fr & De

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Book Description :

Part of the IFT Press series, this book reviews the myriadpublished information on bioactive components derived from marinefoods, enabling researchers and product developers to selectappropriate functional ingredients for new products. Chapters cover foods and food ingredients from both animal andplant marine sources, focusing on those which demonstratebiological properties and whose constituent compounds have beenisolated and identified as potentially active. This book furtheraddresses the biological activities of PUFAs (Polyunsaturated fattyacids), oils, phospholipids, proteins and peptides, fibres,carbohydrates, chitosans, vitamins and minerals, fucoxantin,polyphenols, phytosterols, taurine, amongst others. Thesecomponents, found in a variety of marine-derived foods, have beendemonstrated to have preventative properties with regard tohypertension, oxidative stress, inflammation, cardiovasculardiseases, cancer and other human diseases. Extraction methods and analysis techniques are also addressed.Intended for food scientists, food technologists and food engineersin academia, industry and government, this book reviews thesubstantial quantity of current research in this fast-moving andcommercially valuable sector of food and nutrition science.

Omega 3 Fatty Acids

Omega 3 Fatty Acids Book
Author : Mahabaleshwar V. Hegde,Anand Arvind Zanwar,Sharad P. Adekar
Publisher : Humana Press
Release : 2016-09-15
ISBN : 331940458X
Language : En, Es, Fr & De

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Book Description :

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.

Ocular Surface Disease Cornea Conjunctiva and Tear Film E Book

Ocular Surface Disease  Cornea  Conjunctiva and Tear Film E Book Book
Author : Edward J Holland,Mark J Mannis,W. Barry Lee
Publisher : Elsevier Health Sciences
Release : 2013-03-28
ISBN : 1455756237
Language : En, Es, Fr & De

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Book Description :

Ocular Surface Disease: Cornea, Conjunctiva and Tear Film incorporates current research and the latest management strategies as well as classification systems and treatment paradigms for all forms of ocular surface disease. This is the first comprehensive resource that helps you to meet ocular surface disease challenges effectively using today’s best medical and surgical approaches. Get the complete, evidence-based guidance you need to provide optimal care for your patients with ocular surface disease. Implement the latest drug treatments and surgical interventions to provide better outcomes with fewer complications. Hone and expand your surgical skills by watching videos of leading experts performing advanced procedures including ocular surface transplantation techniques; amniotic membrane transplantation; pterygium surgery; lamellar keratoplasty (DALK) in ocular surface disease; and keratoprosthesis surgery. Visualize how to proceed by reviewing detailed, full-color images and consulting new classification systems and treatment paradigms for mild to severe forms of ocular surface disease. Take it with you anywhere! Access the full text, downloadable image library, video clips, and more online at expertconsult.com.