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[et al.]$ga cura dell'associazione culturale <>$gpresentazione di Niccolò Branca 210 $a[Fiesole]$cNardini$dc1996 215 $a85 p.$cill.$d21 cm 225 1 $aSaggezza, scienza, tecnica 300 $aRelazioni presentate al Convegno tenuto a Zena nel 1996 610 0 $aAbitare 702 1$aBattistutta,$bFederico 702 1$aBranca, Niccolò 712 02$aAssociazione culturale La casa di Zena 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990008546450403321 952 $aARCH B 1446$b7742$fFARBC 959 $aFARBC 996 $aAbitare$9103207 997 $aUNINA LEADER 04910nam 2200673 450 001 9910808007903321 005 20200520144314.0 010 $a1-78242-397-4 010 $a1-78242-376-1 035 $a(CKB)3710000000438809 035 $a(EBL)2079968 035 $a(SSID)ssj0001573612 035 $a(PQKBManifestationID)16227832 035 $a(PQKBTitleCode)TC0001573612 035 $a(PQKBWorkID)14841258 035 $a(PQKB)11334844 035 $a(Au-PeEL)EBL2079968 035 $a(CaPaEBR)ebr11071290 035 $a(CaONFJC)MIL822698 035 $a(OCoLC)913532653 035 $a(MiAaPQ)EBC2079968 035 $a(EXLCZ)993710000000438809 100 $a20150707h20152015 uy| 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aSpecialty oils and fats in food and nutrition $eproperties, processing and applications /$fedited by Geoff Talbot 210 1$aAmsterdam :$cElsevier,$d[2015] 210 4$d©2015 215 $a1 online resource (382 p.) 225 1 $aWoodhead Publishing series in food science, technology and nutrition ;$vnumber 290 300 $aDescription based upon print version of record. 320 $aIncludes bibliographical references and index. 327 $aFront Cover; Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications; Copyright; Contents; List of contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Part One: Properties and processing of specialty oils and fats; Chapter 1: Olive oil: Properties and processing for use in food; 1.1 . Mediterranean world and the culture of the olive tree; 1.2 . Grades of olive oil: Definitions, standards, legislation; 1.3 . Composition of virgin olive oil; 1.3.1 . Fatty acids, triacylglycerols; 1.3.2 . Partial glycerides 327 $a1.3.3 . Nontriacylglycerol constituents1.3.3.1 . Hydrocarbons; 1.3.3.2 . Sterols; Common sterols (4 ? -desmethylsterols); 4 ? -Methylsterols; Triterpene alcohols (4,4-dimethylsterols); 1.3.3.3 . Triterpene dialcohols; 1.3.3.4 . Aliphatic and other alcohols; 1.3.3.5 . Diterpene alcohols; 1.3.3.6 . Hydroxyterpenic acids; 1.3.3.7 . Tocopherols; 1.3.3.8 . Pigments; Carotenoids; Chlorophylls; 1.3.3.9 . Volatile and aroma compounds; 1.3.3.10 . Polar phenols; 1.3.3.11 . Other minor components; Phospholipids; Proteins 327 $a1.4 . Properties of VOO and conventional methods for quality evaluation and authenticity1.4.1 . Ascertaining the grade; 1.4.2 . Identity; 1.4.3 . Properties and methods not included in international standards; 1.4.3.1 . Oxidative stability; 1.4.3.2 . Polar phenols; 1.4.3.3 . Absorbance at 225 nm; 1.4.3.4 . Measurement of antioxidant capacity; 1.4.3.5 . Partial glycerides; 1.4.3.6 . Polymeric compounds and oxidation products as determined by high-performance size-exclusion chromatography ( H ... 327 $a1.5 . Synopsis of health effects of virgin olive: Claims related to fatty acid composition and polar phenols1.5.1 . Health claims; 1.5.2 . Bioactivity of various minor constituents; 1.5.2.1 . Polar phenolic compounds; Hydroxytyrosol, tyrosol, oleuropein, oleocanthal, and others; Lignans; Flavonoids; Hydroxy-isochromans; 1.5.2.2 . Nonpolar phenols; 1.5.2.3 . Nonphenolic compounds; Triterpene dialcohols and hydroxyterpenic acids; Phytosterols; Squalene; 1.6 . Processing of nonedible oils: Composition and properties of refined olive oil and refined residue oil; 1.6.1 . Refined olive oil 327 $a1.6.2 . Refined olive residue (olive pomace) oil1.7 . Factors affecting virgin olive oil composition, properties, quality, and nutritional value; 1.7.1 . Pedoclimatic factors, fruit maturity, cultivar; 1.7.2 . Processing of fruits, storage, and packaging; 1.7.3 . Innovative proposals to maintain high levels of biophenols in virgin olive oil; 1.7.3.1 . Preprocessing; 1.7.3.2 . Crushing and malaxation; 1.7.3.3 . Filtration; 1.7.3.4 . Cloudy (veiled) virgin olive oil; 1.8 . Culinary applications; 1.8.1 . Frying; 1.8.2 . Innovative proposals for the production of olive-based products 327 $a1.9 . Novel analytical techniques to monitor quality and check authenticity, varietal differences, geographical origin, ... 410 0$aWoodhead Publishing in food science, technology, and nutrition ;$vno. 290. 606 $aLipids in nutrition 606 $aLipids$xBiotechnology 606 $aLipids$xSynthesis 606 $aOils and fats$xBiotechnology 615 0$aLipids in nutrition. 615 0$aLipids$xBiotechnology. 615 0$aLipids$xSynthesis. 615 0$aOils and fats$xBiotechnology. 676 $a664.3 702 $aTalbot$b Geoff 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910808007903321 996 $aSpecialty oils and fats in food and nutrition$93920172 997 $aUNINA