Essential Fatty Acids (eBook, PDF)

Sources, Processing Effects, and Health Benefits
Redaktion: Dhull, Sanju Bala; Sandhu, Kawaljit Singh; Punia, Sneh

• Format: PDF

Produktbeschreibung

This book provides information about the essentiality of fat in human diet, containing information on essential fatty acids, their food sources, mechanism, metabolism and health benefits. Also discussed is the effect of different food processes on dietary fatty acids. The information helps in product formulation that incorporates healthy fats.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 274
• Erscheinungstermin: 1. Oktober 2020
• Englisch
• ISBN-13: 9781000196801
• Artikelnr.: 59981934

Autorenporträt

Sanju Bala Dhull, PhD is presently working as Senior Assistant Professor in Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, having more than 11 years of teaching and research experience. Her area of interests includes synthesis and characterization of nanoparticles, nanoemulsions and antimicrobial activity of nanoformulations in food and characterization of biomolecules. She has published more than 10 research papers in journals of national and international repute. She presented more than 20 research paper in various national and international conferences. She is an active member of Association of Food Scientists and Technologists (India) and Association of Microbiologists of India. She is a reviewer of several national and international journals. Sneh Punia, PhD is presently working as Assistant Professor in Department of Food Science and Technology, CDLU, Sirsa. Her area of interests includes antioxidant, starch, and development of new products. She has published more than 12 research papers in national and international journals. She presented more than 10 research paper in various national and international conferences. She also serves as the reviewer for various international journals. She is an active member of Association of Food Scientists and Technologists (India) and Association of Microbiologists of India. She is a reviewer of several national and international journals. Kawaljit Singh Sandhu, PhD is presently working as Associate Professor in Department of Food Science and Technology, Maharaja Ranjeet Singh Punjab Technical University, Bathinda. He was awarded with postdoctoral fellowship from Korea University, Seoul, South Korea. With more than 10 years of research and teaching experience, his research interest is focused on starch, starch modification, antioxidants, nano-technology and drug delivery. Dr. Sandhu received several research projects from UGC, New Delhi and DST, New Delhi. He was awarded with Young Scientist Award from Association of Food Scientists and Technologists (AFSTI), Mysore, India. Dr. Sandhu is active member AFSTI, India, Association of Microbiologists of India and Korean Society of Food Science and Technology, South Korea. He has published more than 50 research paper in various national and international journals.

Inhaltsangabe

Essential fatty acids: Introduction. Sources: Plants, Animals and
Microbial. Structural chemistry of essential fatty acids. Properties:
Physical, Chemical and Functional. Mechanism of action of essential fatty
acids. Effect of thermal and non-thermal processing on EFA. Effect of
storage on Essential Fatty Acids. Essential fatty acid bioavailability: a
dietary perspective. Enrichment of Essential Fatty Acids in Foods. Dietary
intake and recommendations for EFA. Essential Fatty Acids and their Health
Benefits. Dietary Fatty acids: A key requirement for healthy life in
special reference with its Future perspective.