Isbn: 9786202800778 - effects of various n - 3 lipid sources on the quality characteristics: production of designer food (5 risultati)

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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, 196 pp. Englisch. …

Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Ezhil valavan SubbiahDr. S. Ezhil valavan has published more than 50 international / national articles in the field of poultry science,written books on broiler farming, Japanese quail production, turkey farming, desi chicken producti. …

Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 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..…

Taschenbuch. Condizione: Neu. Effects of Various N - 3 Lipid Sources on the Quality Characteristics | Production of designer food | Subbiah Ezhil Valavan (u. a.) | Taschenbuch | Englisch | 2020 | LAP LAMBERT Academic Publishing | EAN 9786202800778 | Verantwortliche Person für die EU: LAP Lambert Academic Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu Print on Demand.…

Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -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.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 196 pp. Englisch.…