Omega-3 Fatty Acids: Chemistry, Nutrition, and Health Effects

by John W. Finley (Editor)

Polyunsaturated fatty acids provide unique health benefits to consumers but also present the technician with difficult challenges in delivering these fatty acids in appealing foods that do no have the off-flavors associated with the oxidation products of these highly labile materials. This
book presents a comprehensive assessment of the current state of these stability issues, the nutritional effects and the potential for delivery in foods of 0mega-3 fatty acids.

330 pages, Hardcover

First published May 3, 2001