{"product_id":"fish-oils-isbn-9781905224630","title":"Fish Oils","description":"Fish oils have been high on the nutritional agenda for many years now, with the body of research into the beneficial health effects of long chain fatty acids growing each year. The use of fish oils and their constituent fatty acids as functional ingredients, added to an increasing number of products has grown with improved processing techniques and the ability to stabilise and protect these oils in foods such as milk, cheese, yogurts and fat spreads. \u003cp\u003eThe fourth in a series of Handbooks edited by Dr Barry Rossell, the book is a very useful source of information for all those working in the food industry with any involvement in the use of, or research into, fish oils.\u003c\/p\u003e \u003cp\u003eThe book includes information on:\u003c\/p\u003e \u003cul\u003e \u003cli\u003eThe important dietary constituents in fish oils\u003c\/li\u003e \u003cli\u003ePhysical properties such as flash point, density, viscosity, optical properties and Thermal conductivity\u003c\/li\u003e \u003cli\u003eFatty acids in fish oils\u003c\/li\u003e \u003cli\u003eProcessing methodology\u003c\/li\u003e \u003cli\u003eThe nutritional benefits of fish oils\u003c\/li\u003e \u003cli\u003eUses of liquid fish oils in foods\u003c\/li\u003e \u003cli\u003eRancidity in fish oils and its prevention\u003c\/li\u003e \u003cli\u003eLegislation covering fish oil production and use\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eContributors vi\u003c\/p\u003e \u003cp\u003eIntroduction ix\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Production Volumes and Trade in Fish Oils 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Fish Oils as Sources of Valuable Dietary Constituents 7\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 7\u003c\/p\u003e \u003cp\u003e2.2 Squalene 7\u003c\/p\u003e \u003cp\u003e2.3 Vitamins 8\u003c\/p\u003e \u003cp\u003e2.4 Glycerol ethers 8\u003c\/p\u003e \u003cp\u003e2.5 Long-chain polyunsaturated fatty acids 8\u003c\/p\u003e \u003cp\u003e2.6 References 11\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Physical Properties of Fish Oils 13\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 13\u003c\/p\u003e \u003cp\u003e3.2 Mechanical Properties 15\u003c\/p\u003e \u003cp\u003e3.3 Electrical and Dielectric Properties 18\u003c\/p\u003e \u003cp\u003e3.4 Optical Properties 19\u003c\/p\u003e \u003cp\u003e3.5 Smoke, Flash and Fire Points 21\u003c\/p\u003e \u003cp\u003e3.6 Heats of Combustion 22\u003c\/p\u003e \u003cp\u003e3.7 Thermal Properties 23\u003c\/p\u003e \u003cp\u003e3.8 Spectral Properties of Fish Oils 30\u003c\/p\u003e \u003cp\u003e3.9 Other Physical Properties 33\u003c\/p\u003e \u003cp\u003e3.10 Physical Properties of Fish Wax Esters 34\u003c\/p\u003e \u003cp\u003e3.11 Conclusions 34\u003c\/p\u003e \u003cp\u003e3.12 References 39\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Fish Oils - The Chemical Building Blocks 51\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 51\u003c\/p\u003e \u003cp\u003e4.2 The Lipid Family 52\u003c\/p\u003e \u003cp\u003e4.3 The Origin of Building Blocks 53\u003c\/p\u003e \u003cp\u003e4.4 Progression through the Marine Food Web 54\u003c\/p\u003e \u003cp\u003e4.5 The Wide Ranging Fatty Acids in Fish Oils 55\u003c\/p\u003e \u003cp\u003e4.6 The Esterified Materials 64\u003c\/p\u003e \u003cp\u003e4.7 Other Chemical Constituents in Fish Oils 70\u003c\/p\u003e \u003cp\u003e4.8 Conclusions 75\u003c\/p\u003e \u003cp\u003e4.9 References 75\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Processing of Fish Oil 81\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 81\u003c\/p\u003e \u003cp\u003e5.2 Minor Components in Crude Fish Oils 84\u003c\/p\u003e \u003cp\u003e5.3 Processes Used 87\u003c\/p\u003e \u003cp\u003e5.4 Refining Crude Fish Oil for Nutraceuticals 95\u003c\/p\u003e \u003cp\u003e5.5 References 97\u003c\/p\u003e \u003cp\u003e5.6 Glossary of Terms Used 98\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Hydrogenation of Fish Oils 99\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e6.1 Summary 99\u003c\/p\u003e \u003cp\u003e6.2 Batch Hydrogenation 99\u003c\/p\u003e \u003cp\u003e6.3 Principles of Hydrogenation Technology 102\u003c\/p\u003e \u003cp\u003e6.4 Principles of Dead-end Batch Reactor Operation 111\u003c\/p\u003e \u003cp\u003e6.5 Application to Large-scale Reactors 118\u003c\/p\u003e \u003cp\u003e6.6 Hydrogenation Time 122\u003c\/p\u003e \u003cp\u003e6.7 Final Remarks 126\u003c\/p\u003e \u003cp\u003e6.8 Acknowledgements 126\u003c\/p\u003e \u003cp\u003e6.9 List of Symbols 127\u003c\/p\u003e \u003cp\u003e6.10 References 129\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Nutritional Values of Fish Oils 131\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 131\u003c\/p\u003e \u003cp\u003e7.2 History 132\u003c\/p\u003e \u003cp\u003e7.3 Vitamins 133\u003c\/p\u003e \u003cp\u003e7.4 Fatty Acids 137\u003c\/p\u003e \u003cp\u003e7.5 The Uniqueness of Fish Oils 140\u003c\/p\u003e \u003cp\u003e7.6 The Biological Role of Poylunsaturates 141\u003c\/p\u003e \u003cp\u003e7.7 Dietary Alterations 142\u003c\/p\u003e \u003cp\u003e7.8 Clinical Aspects 143\u003c\/p\u003e \u003cp\u003e7.9 Summary 151\u003c\/p\u003e \u003cp\u003e7.10 References 152\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Uses in Foods of Non-Hydrogenated Fish Oils 155\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction 155\u003c\/p\u003e \u003cp\u003e8.2 Supplements or Fortification of Foods? 156\u003c\/p\u003e \u003cp\u003e8.3 Fish Oils and their Various Forms 159\u003c\/p\u003e \u003cp\u003e8.4 Methods Used to Raise Omega-3 Concentration 160\u003c\/p\u003e \u003cp\u003e8.5 The Products Available Currently 163\u003c\/p\u003e \u003cp\u003e8.6 Microencapsulation 166\u003c\/p\u003e \u003cp\u003e8.7 Algal Oils 167\u003c\/p\u003e \u003cp\u003e8.8 Future Prospects 167\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Farmed Fish: The Impact of Diet on Fatty Acid Compositions 171\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction 171\u003c\/p\u003e \u003cp\u003e9.2 Aquaculture Feeds; a Work in Progress 172\u003c\/p\u003e \u003cp\u003e9.3 Dietary Lipid and Flesh Fatty Acid Concentration in Farmed and Wild Fish 173\u003c\/p\u003e \u003cp\u003e9.4 Flesh n-3 Highly Unsaturated Fatty Acid (HUFA) Concentrations in Farmed and Wild Fish 174\u003c\/p\u003e \u003cp\u003e9.5 Fatty Acid Compositions of Liver Oils from Farmed and Wild Fish 176\u003c\/p\u003e \u003cp\u003e9.6 Conclusion and Future Prospects 178\u003c\/p\u003e \u003cp\u003e9.7 References 179\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Rancidity in Fish Oil 185\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction 185\u003c\/p\u003e \u003cp\u003e10.2 Fish Oil Processing 185\u003c\/p\u003e \u003cp\u003e10.3 Fish Types 186\u003c\/p\u003e \u003cp\u003e10.4 Fish Oil Storage and Transport 187\u003c\/p\u003e \u003cp\u003e10.5 Polymerisation 189\u003c\/p\u003e \u003cp\u003e10.6 Absorption\/Contamination 190\u003c\/p\u003e \u003cp\u003e10.7 Hydrolisis 191\u003c\/p\u003e \u003cp\u003e10.8 Induction Period 193\u003c\/p\u003e \u003cp\u003e10.9 Oxidation 195\u003c\/p\u003e \u003cp\u003e10.10 Autoxidation 197\u003c\/p\u003e \u003cp\u003e10.11 Antioxidants 200\u003c\/p\u003e \u003cp\u003e10.12 Photo-oxidation 203\u003c\/p\u003e \u003cp\u003e10.13 Applications of Antioxidants 205\u003c\/p\u003e \u003cp\u003e10.14 Conclusions 221\u003c\/p\u003e \u003cp\u003e10.15 References 222\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Regulatory Issues for Fish Oils 225\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction 225\u003c\/p\u003e \u003cp\u003e11.2 Composition 226\u003c\/p\u003e \u003cp\u003e11.3 Use in Food Supplements 227\u003c\/p\u003e \u003cp\u003e11.4 Novel Foods 229\u003c\/p\u003e \u003cp\u003e11.5 Labelling Issues for Fish Oils in Foods 230\u003c\/p\u003e \u003cp\u003e11.6 Hygiene Requirements 234\u003c\/p\u003e \u003cp\u003e11.7 Contaminants 236\u003c\/p\u003e \u003cp\u003e11.8 Additives 237\u003c\/p\u003e \u003cp\u003e11.9 References 240\u003c\/p\u003e \u003cp\u003eIndex 243\u003c\/p\u003e The book is the fourth in a series of books edited by \u003cb\u003eDr Barry Rossell\u003c\/b\u003e, an expert in the field of oils and fats, who has been a member of the International Standards Organisation, and Codex Alimentarius Fats and Oils Committees, and chair of both the BSI and SCI Oils and Fats Committees in the UK.","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989217263845,"sku":"NP9781905224630","price":213.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781905224630.jpg?v=1761783246","url":"https:\/\/k12savings.com\/products\/fish-oils-isbn-9781905224630","provider":"K12savings","version":"1.0","type":"link"}