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Effects of Various N - 3 Lipid Sources on the Quality Characteristics
Subbiah Ezhil Valavan
(Author)
·
Rajamanickam Prabakaran
(Author)
·
Edwin S. C.
(Author)
·
LAP Lambert Academic Publishing
· Paperback
Effects of Various N - 3 Lipid Sources on the Quality Characteristics - Ezhil Valavan, Subbiah ; Prabakaran, Rajamanickam ; S. C., Edwin
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Origin: U.S.A.
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Friday, July 26.
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Synopsis "Effects of Various N - 3 Lipid Sources on the Quality Characteristics"
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,
