A book about enriching foods with omega-3

Wednesday 24 Jul 13


Charlotte Jacobsen
Professor, Head of Research Group
National Food Institute
+45 23 27 90 75
A new book by researchers at the National Food Institute, Technical University of Denmark, gives an overview of enrichment of foods with omega-3 fatty acids. A special challenge is to avoid that the fatty acids get rancid and give an unpleasant off-flavour in the foods.

Amongst others, omega-3 fatty acids can contribute to preventing the development of cardiovascular diseases, have a blood pressure-lowering effect and reduce fat content in the blood. A new book describes various sources of omega-3 fatty acids as well as their health benefits, and gives an insight into methods of enriching foods with omega-3 fatty acids from fish oil and other marine oils.

The book is particularly relevant to professionals in the food industry who work with research, development and quality assurance, and to researchers in the fields of food lipids, oxidation and functional foods.

Read more

Read more about this book and purchase it on the Woodhead Publishing website.