Effects of Various N - 3 Lipid Sources on the Quality Characteristics: Production of designer food - Couverture souple

Ezhil Valavan, Subbiah; Prabakaran, Rajamanickam; S. C., Edwin

 
9786202800778: Effects of Various N - 3 Lipid Sources on the Quality Characteristics: Production of designer food
Couverture souple
ISBN 10 : 6202800771 ISBN 13 : 9786202800778
Editeur : LAP LAMBERT Academic Publishing, 2020

Synopsis

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,.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

Éditeur
LAP LAMBERT Academic Publishing
Date d'édition
2020
Langue
anglais
ISBN 10 
6202800771
ISBN 13 
9786202800778
Reliure
Broché
Nombre de pages
196
Coordonnées du fabricant
non disponible
Personne responsable
KreGa Onlinehandel GmbH
4950000000000
info@krega-onlinehandel.de

Birkenweg 31
Brakel
33034
Allemagne