Jacobsen Moltke (21 results)

Hardcover. Condition: Very Good. No Jacket. Tan pictorial boards, a few bumps and wrinkles along upper and lower edges, binding tight, pages clean and bright. Unmarked except for owner's name, front endpaper.

Ejnar Munksgaards Forlag, København 1942. 152 sidor. Häftad. Gott skick.

Ejnar Munksgaards Forlag, København 1942. 152 sidor. Halvksinnband. Något nött.

Condition: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.

Condition: New.

Hardcover. Condition: New.

Condition: As New. Unread book in perfect condition.

Hardcover. Condition: Brand New. 426 pages. 9.25x6.50x1.50 inches. In Stock.

Condition: New.

Condition: New. In English.

Condition: As New. Unread book in perfect condition.

Condition: New. Brings a holistic approach of omega-3 delivery systems, bringing scientific understanding on production, physical characterization, and oxidative stability Covers key aspects to develop, characterize, and use omega-3 delivery systems for .

Hardcover. Condition: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Taschenbuch. Condition: Neu. Neuware - Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability offers the most recent updates for developing, characterizing, and stabilizing both traditional and novel omega-3 delivery systems, including their final incorporation into food matrices and physicochemical changes during digestion. The book brings chapters on novel omega-3 delivery systems (e.g., high-fat emulsions, Pickering emulsions, electrosprayed capsules, and solid lipid nanoparticles), the application of advanced techniques to evaluate physical and oxidative stabilities (e.g., SAXS, SANS, ESR, and super-resolution fluorescence microscopy), and new developments of food enrichment and physicochemical changes during digestion. The book provides a unique multidisciplinary and multisectoral approach, i.e., featuring authors from industry and academy. Long chain omega-3 polyunsaturated fatty acids (PUFA) present numerous health benefits; however, the consumption of natural products rich in omega-3 PUFA (e.g., fish, krill, and algae) is not enough to reach the daily-recommended values. Therefore, the food industry is highly interested in producing omega-3 fortified foods.…

orig. wrappers. Condition: Some wear. Good. 24x16cm, (13)+25 pages, TWO ITEMS. This is a collection of two items, each authored or co-authored by Danish philologist Lis Jacobsen. Includes: 1) Lis Jacobsen & Erik Moltke "Karlevi-stenen : bidrag til runeindskriftens navnetolkning" [Offprint from ' Germanska namnstudier tillägnade Evald Lidén. Pagination runs [279]-2 92. Inscribed by Moltke & Jacobsen [to Danish historian Vilhelm la Cour] on cover.; together with: 2) Lis Jacobsen "Jelling-stenenes historie gennem tusind år" [København, Gyldendal, 1936, extract from 'Tilskueren'. 25 pages. Worn]. …

København, Ejnar Munksgaard Forlag, 1941-42. XV, (2) s.,1118 sp.; (6), 450 s. illustr. med 1060 figurer., (6) s. 106 s. Register. Nyere helskinnbind. Atlas med dedikasjon fra Lise Jacobsen og Erik Moltke til Dr. Knud Jessen, datert 29. Marts 1941. .

Condition: new. Questo è un articolo print on demand.

Paperback. Condition: Brand New. 256 pages. 9.00x6.00x1.14 inches. In Stock. This item is printed on demand.

Condition: new. Questo è un articolo print on demand.

Buch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Omega-3 fatty acids provide many health benefits, from reducing cardiovascular disease to improving mental health, and consumer interest in foods enriched with omega-3 fatty acids is increasing. Formulating a product enriched with these fatty acids that is stable and has an acceptable flavour is challenging. Food enrichment with omega-3 fatty acids provides an overview of key topics in this area.Part one, an introductory section, reviews sources of omega-3 fatty acids and their health benefits. Chapters in part two explore the stabilisation of both fish oil itself and foods enriched with omega-3 fatty acids. Part three focuses on the fortification of different types of foods and beverages with omega-3 fatty acids, including meat products, by the modification of animal diets and other methods, infant formula and baked goods. Finally, part four highlights new directions in the field and discusses algal oil as a source of omega-3 fatty acids and labelling and claims in foods containing omega-3 fatty acids.Food enrichment with omega-3 fatty acids is a standard reference for professionals in the functional foods industry involved with research, development and quality assessment and for researchers in academia interested in food lipids, oxidation and functional foods. Englisch.…

Buch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Omega-3 fatty acids provide many health benefits, from reducing cardiovascular disease to improving mental health, and consumer interest in foods enriched with omega-3 fatty acids is increasing. Formulating a product enriched with these fatty acids that is stable and has an acceptable flavour is challenging. Food enrichment with omega-3 fatty acids provides an overview of key topics in this area.Part one, an introductory section, reviews sources of omega-3 fatty acids and their health benefits. Chapters in part two explore the stabilisation of both fish oil itself and foods enriched with omega-3 fatty acids. Part three focuses on the fortification of different types of foods and beverages with omega-3 fatty acids, including meat products, by the modification of animal diets and other methods, infant formula and baked goods. Finally, part four highlights new directions in the field and discusses algal oil as a source of omega-3 fatty acids and labelling and claims in foods containing omega-3 fatty acids.Food enrichment with omega-3 fatty acids is a standard reference for professionals in the functional foods industry involved with research, development and quality assessment and for researchers in academia interested in food lipids, oxidation and functional foods.…