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.
Professor Shahidi is currently a University Professor in the Department of Biochemistry, Memorial University of Newfoundland, Canada. He has published over 500 scientific articles, and is an Editor for Journal of Food Lipids, a North American Editor for Food Chemistry and serves on the Editorial Board Member for several journals. He has been the recipient of the "Fellow Award" from CIFST, ACS, CIC and RSC. His current research interests focus on antioxidants and bioactives in selected plants.
"Eskimos subsisting on fatty fish and seal blubber do not experience the cardiovascular ills of Western populations on high saturated fat diets. Omega-3 fatty acids, which are increasingly being touted by both alternative and mainstream medicine as health-promoting nutrients, seem to be the reason. These 21 original conference- based papers comprehensively review current research and views on these polyunsaturated fatty acids in health and nutrition; their production and nutraceutical (food and supplement) products; aroma effects (not all are fishy); stabilization; and analytical procedures. Shadidi [sic] is in the department of biochemistry at Memorial U. of Newfoundland. Finley works for Kraft Foods in Glenview, IL."--SciTech Book News