Sanju Bala (Hrsg.) Dhull

Essential Fatty Acids

Sources, Processing Effects, and Health Benefits

Ebook (PDF Format)

Essential fatty acids are fatty acids that humans must ingest because the body requires them for good health, but it cannot synthesize itself. Therefore, such nutrients need to be supplied from either diet or dietary supplements. Recent studies raised scientific and medical interest in the beneficial effects of these fatty acids on brain and retina function, as well as reducing ill health effects, such as cardio-metabolic diseases. Thus, there is an interest in developing requirements and dietary recommendations. Essential Fatty Acids: Sources, Processing Effects, and Health Benefits provides a systematic introduction and comprehensive inform… Mehr

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Produktdetails

Weitere Autoren: Punia, Sneh (Hrsg.) / Sandhu, Kawaljit Singh (Hrsg.)

ISBN: 978-1-00-019680-1
EAN: 9781000196801
Produktnummer: 33941498
Verlag: Taylor & Francis Ltd.
Sprache: Englisch
Erscheinungsjahr: 2020
Seitenangabe: 273 S.
Plattform: PDF
Masse: 21'709 KB
Auflage: 1. Auflage
Abbildungen: 30 schwarz-weiße und 15 farbige Abbildungen

Über den Autor

Sanju Bala Dhull, PhD is presently working as Senior Assistant Professor in Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, having more than 11 years of teaching and research experience. Her area of interests includes synthesis and characterization of nanoparticles, nanoemulsions and antimicrobial activity of nanoformulations in food and characterization of biomolecules. She has published more than 10 research papers in journals of national and international repute. She presented more than 20 research paper in various national and international conferences. She is an active member of Association of Food Scientists and Technologists (India) and Association of Microbiologists of India. She is a reviewer of several national and international journals. Sneh Punia, PhD is presently working as Assistant Professor in Department of Food Science and Technology, CDLU, Sirsa. Her area of interests includes antioxidant, starch, and development of new products. She has published more than 12 research papers in national and international journals. She presented more than 10 research paper in various national and international conferences. She also serves as the reviewer for various international journals. She is an active member of Association of Food Scientists and Technologists (India) and Association of Microbiologists of India. She is a reviewer of several national and international journals. Kawaljit Singh Sandhu, PhD is presently working as Associate Professor in Department of Food Science and Technology, Maharaja Ranjeet Singh Punjab Technical University, Bathinda. He was awarded with postdoctoral fellowship from Korea University, Seoul, South Korea. With more than 10 years of research and teaching experience, his research interest is focused on starch, starch modification, antioxidants, nano-technology and drug delivery. Dr. Sandhu received several research projects from UGC, New Delhi and DST, New Delhi. He was awarded with Young Scientist Award from Association of Food Scientists and Technologists (AFSTI), Mysore, India. Dr. Sandhu is active member AFSTI, India, Association of Microbiologists of India and Korean Society of Food Science and Technology, South Korea. He has published more than 50 research paper in various national and international journals.