From Seamaster to Seamaster
From Seamaster to Seamaster

Author: Omega

Publisher: Rizzoli Publications

Published: 2018-10-09

Total Pages: 0

ISBN-13: 0847865401

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A celebration of the Omega Seamaster watch’s seventieth anniversary with exclusive photographs that truly bring the legendary timepiece to life. When the Swiss watchmaker Omega debuted its Seamaster diving watch in 1948, the house proved that functionality and style could coexist. This luxurious volume marks seventy years of Seamaster, exploring the model’s excellent craftsmanship, evolving design, and enduring charm. Inspired by the waterproof wristwatches of World War II, the Seamaster appealed to active individuals desiring a watch for “town, sea, and country”—a heritage that shines through today. A precious collectible object, this tome features never-before-seen photographs of vintage and contemporary Seamasters, as well as different shades of paper. For those who appreciate fine timepieces and extraordinary pieces of bookmaking, this new edition is bound to delight.

Monthly Catalog of United States Government Publications
Monthly Catalog of United States Government Publications

Author: United States. Superintendent of Documents

Publisher:

Published: 1985

Total Pages:

ISBN-13:

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February issue includes Appendix entitled Directory of United States Government periodicals and subscription publications; September issue includes List of depository libraries; June and December issues include semiannual index

Food Enrichment with Omega-3 Fatty Acids
Food Enrichment with Omega-3 Fatty Acids

Author: Charlotte Jacobsen

Publisher: Elsevier

Published: 2013-07-31

Total Pages: 454

ISBN-13: 0857098861

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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. - Provides a comprehensive overview of formulating a product enriched with omega-3 fatty acids that is stable, provides many health benefits and has an acceptable flavour - Reviews sources of omega-3 fatty acids and their health benefits and explores the stabilisation of fish oil and foods enriched with omega-3 fatty acids - Focuses on the fortification of different types of foods and beverages with omega-3 fatty acids and highlights new directions in the field

Omega-3 Delivery Systems
Omega-3 Delivery Systems

Author: Pedro J. García-Moreno

Publisher: Academic Press

Published: 2021-07-25

Total Pages: 508

ISBN-13: 0128230274

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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. - 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 food enrichment, considering physicochemical changes occurring during digestion - Serves as an interface between lipid oxidation and colloids chemistry, encapsulation techniques, soft matter physics, food development, and nutrients bioavailability

The Omega-3 Effect
The Omega-3 Effect

Author: James Sears

Publisher: Little, Brown Spark

Published: 2012-08-28

Total Pages: 136

ISBN-13: 031620286X

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We all want to live as healthfully as possible. In The Omega-3 Effect, Dr. William Sears turns his attention to the critical role that omega-3s play in the body. Dr. Sears takes readers through each body system-including the brain, heart, joints, skin, and immune system-and demonstrates how omega-3s are essential to each. The Omega-3 Effect also offers tips on what foods and supplements readers should incorporate into their diet, as well as several delicious recipes. Written in the wise, accessible tone that has made his books beloved bestsellers, Dr. Sears offers a practical and science-based approach to living a more healthful life.