Effects of Various N - 3 Lipid Sources on the Quality Characteristics

Language: English

Published by LAP LAMBERT Academic Publishing Sep 2020, 2020

6202800771 / 9786202800778

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Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.

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Softcover

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This item is printed on demand - it takes 3-4 days longer - Neuware -Nutritionally modified foods are referred to as functional or designer foods, which retain their functional, nutritional and sensory qualities, but have significantly altered lipid composition. Canadian Scientist Professor Sim introduced this technology and therefore it was originally called as Professor Sim's designed egg and subsequently referred as Designer eggs.Chicken egg and meat is one of the most popular food consumed in the world which is widely accepted, easily available, easy to cook and also inexpensive. Now a day, designer foods enriched with Omega-3-fatty acids are gaining popularity. Though fish, linseed and algae are rich sources of omega -3 fatty acids, many people are not consuming them due to various reasons. Hence, it is right time to engineer commonly consumed foods with health promoting components especially Omega-3- fatty acids. Poultry has a peculiar capability of incorporating these omega -3- fatty acids as well as anti-oxidants, pigments, minerals, immuno-modulators, etc, 196 pp. Englisch. …

Seller Inventory # 9786202800778

Title
Effects of Various N - 3 Lipid Sources on the Quality Characteristics
Author
Subbiah Ezhil Valavan
Publisher
LAP LAMBERT Academic Publishing Sep 2020
Publication year
2020
Condition
Neu
Binding
Taschenbuch
Language
English
ISBN 10
6202800771
ISBN 13
9786202800778
Item weight
310 grams
Dimensions
220x150x12 mm

BuchWeltWeit Ludwig Meier e.K.

Bergisch Gladbach, Germany

5-star seller

AbeBooks seller since January 11, 2012

Shipping rates from Germany to U.S.A.

Item5 to 15 business days5 to 15 business days
First itemUS$ 25.75US$ 25.75
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BuchWeltWeit Ludwig Meier e.K.

Germany