01091nam--2200385---450-99000050863020331620060215163958.00050863USA010050863(ALEPH)000050863USA01005086320010614d1990----km-y0itay0103----baitaIT||||||||001yyClemente Reboraa cura di Enrico GrandessoCamposampieroEdizioni del noce199074 p.18 cmGrandi scrittori italiani2001Grandi scrittori italiani001-------2001Rebora, Clemente851.914GRANDESSO,EnricoITsalbcISBD990000508630203316VI.3.B. 1379 (V B 951)115029 LMV BBKUMAPATTY9020010614USA01122420020403USA011659PATRY9020040406USA011635COPAT49020060215USA011639Clemente Rebora887128UNISA02413nam 22005651 450 991046461320332120200520144314.0(CKB)3710000000075662(EBL)3239130(SSID)ssj0001153572(PQKBManifestationID)11733381(PQKBTitleCode)TC0001153572(PQKBWorkID)11150804(PQKB)11575315(MiAaPQ)EBC3239130(Au-PeEL)EBL3239130(CaPaEBR)ebr10815931(OCoLC)923762578(EXLCZ)99371000000007566220130307d2013 uf 0engur|n|---|||||txtccrBiofuels and the sustainability challenge a global assessment of sustainability issues, trends and policies for biofuels and related feedstocks /by Aziz Elbehri, Anna Segerstedt and Pascal LiuRome :Trade and Markets Division, Food and Agriculture Organization of the United Nations,2013.1 online resource (188 p.)Description based upon print version of record.92-5-107414-3 Includes bibliographical references (pages 149-169).""Preface""; ""Table of contents""; ""List of boxes""; ""List of figures""; ""List of tables""; ""List of acronyms and abbreviations""; ""Main conclusions""; ""Executive summary""; ""General introduction""; ""Crops for biofuels: Economic and technical assessment for sustainable production and utilization""; ""Biomass and biofuel sustainability: An overview of issues, methods, and initiatives""; ""A review of biofuel certification schemes and lessons for sustainability""; ""References""; ""Annexes:""Biomass energyEnergy cropsSustainable agricultureElectronic books.Biomass energy.Energy crops.Sustainable agriculture.Elbehri Aziz951219Segerstedt Anna972261Liu Pascal284462Food and Agriculture Organization of the United Nations.Trade and Markets Division.MiAaPQMiAaPQMiAaPQBOOK9910464613203321Biofuels and the sustainability challenge2210722UNINA03871nam 2200529 450 991058337030332120200614145516.01-5231-0177-61-63067-057-X(CKB)3710000000584309(EBL)4385965(MiAaPQ)EBC4385965(PPN)193848236(EXLCZ)99371000000058430920160212h20162016 uy 0engur|n|---|||||rdacontentrdamediardacarrierOxidative stability and shelf life of foods containing oils and fats /editors, Min Hu, Charlotte JacobsenAmsterdam, [Netherlands] :Academic Press,2016.©20161 online resource (582 p.)Description based upon print version of record.1-63067-056-1 Includes bibliographical references at the end of each chapters and index.Front Cover; Oxidative Stability and Shelf Life of Foods Containing Oils and Fats; Copyright; Contents; List of Contributors; Preface; Introduction; MAIN FOCUS OF THE BOOK; OXIDATION (RANCIDITY) PROCESSES IN OILS/FATS AND OILS/FATS-CONTAINING FOODS AND MEASUREMENTS OF LIPID OXIDATION; WHAT ARE THE OXIDATIVE STABILITY (RANCIDITY) AND SHELF-LIFE OF OILS/FATS AND OILS/FATS-CONTAINING FOODS?; WHAT IS CRITICAL ABOUT EVALUATING OXIDATIVE STABILITY AND SHELF-LIFE?; WHY IS EVALUATING THE OXIDATIVE STABILITY AND SHELF-LIFE OF FOODS AND FOOD INGREDIENTS A BIG CHALLENGE FOR THE FOOD AND PET FOOD...COMMON METHODS FOR EVALUATING OXIDATIVE STABILITY AND SHELF-LIFE IN THE FOOD AND PET FOOD INDUSTRIES: ADVANTAGES AND DISADVANTAG...HOW TO EVALUATE THE OXIDATIVE STABILITY AND SHELF-LIFE OF OILS/FATS AND OILS/FATS-CONTAINING FOODS; CHALLENGES POSED BY HETEROGENEOUS, MULTIPHASE FOOD SYSTEMS; FACTORS INFLUENCING AND DETERMINING OXIDATIVE STABILITY; MINIMIZING LIPID OXIDATION AND EXTENDING SHELF-LIFE OF OILS/FATS AND OILS/FATS-CONTAINING FOOD PRODUCTS; WHAT YOU WILL FIND IN THIS BOOK; REFERENCES; 1 - Analysis of Lipid and Protein Oxidation in Fats, Oils, and Foods; 1.1 INTRODUCTION1.1.1 Fundamental Processes of Lipid Oxidation1.2 HANDLING CONSIDERATIONS CRITICAL FOR LIPID OXIDATION ANALYSES; 1.2.1 Glassware Washing; 1.2.2 Solvents; 1.2.2.1 General Solvent Properties and Selectivity; 1.2.2.2 Solvent Stability; 1.2.2.3 Water Solubility in Solvents and Vice Versa; 1.2.3 Gas Solubility in Solvents; 1.2.4 Light; 1.2.5 Handling and Storage; 1.3 EXTRACTION OF LIPIDS FOR OXIDATION ANALYSES; 1.3.1 Pretreatments; 1.3.2 Extraction Methods; 1.3.2.1 Methods that Improve Extraction Yields and Efficiency1.3.2.2 Methods that Increase Extraction Efficiency While also Limiting Lipid Oxidation1.4 CHEMICAL ANALYSES OF OXIDATION PRODUCTS IN OILS AND EXTRACTS; 1.4.1 Conjugated Dienes; 1.4.2 Hydroperoxides; 1.4.2.1 Iodometric Titration (AOCS Cd 8-53); 1.4.2.2 Xylenol Orange (XO); 1.4.2.3 Ferric Thiocyanate (FeSCN); 1.4.3 Epoxide Assays; 1.4.3.1 Hydrobromic Acid Titration (AOCS Standard Method Cd 9-57, 1997); 1.4.3.2 DETC Assay with HPLC Separation and Quantification of Epoxy Adducts; 1.4.4 Carbonyl Assays; 1.4.4.1 Complexation of Carbonyls with 2,4-Dinitrophenylhydrazine (DNPH)1.5.4 Evaluation of Stability or Resistance to OxidationFoodShelf-life datingFoodStorageFoodShelf-life dating.FoodStorage.664.09Hu MinJacobsen CharlotteAmerican Oil Chemists' Society.MiAaPQMiAaPQMiAaPQBOOK9910583370303321Oxidative stability and shelf life of foods containing oils and fats2157096UNINA