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Fish Oils

  • Fish Oils

Fish Oils

Barry Rossell

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£125.00
Author: Barry Rossell

About The Book

Fish oils have been high on the nutritional agenda for many years now, with the body of research into the beneficial health effects of long chain fatty acids growing each year. The use of fish oils and their constituent fatty acids as functional ingredients, added to an increasing number of products has grown with improved processing techniques and the ability to stabilise and protect these oils in foods such as milk, cheese, yogurts and fat spreads.

The fourth in a series of Handbooks edited by Dr Barry Rossell, the book is a very useful source of information for all those working in the food industry with any involvement in the use of, or research into, fish oils.

The book includes information on:

  • The important dietary constituents in fish oils
  • Physical properties such as flash point, density, viscosity, optical properties and Thermal conductivity
  • Fatty acids in fish oils
  • Processing methodology
  • The nutritional benefits of fish oils
  • Uses of liquid fish oils in foods
  • Rancidity in fish oils and its prevention
  • Legislation covering fish oil production and use

Additional Information

Author Barry Rossell
Availability In Print
Dimensions Unknown
Extent 200 Pages
ISBN 9781905224630
Publication date 2009
Book Type Hardcover

Contents

  • Production volumes and trade in fish oils
  • Fish oils as sources of valuable dietary constituents
  • Physical properties
  • Fish Oils - The Chemical Building Blocks
  • Processing of Fish Oil
  • Hydrogenation of Fish Oils
  • Nutritional Value of Fish Oils
  • Uses in Foods of Non-hydrogenated Fish oils
  • Farmed fish: the impact of diet on fatty acid compositions
  • Rancidity in Fish Oil
  • Regulatory Issues for Fish Oils

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