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[null,"1.","Record Nr.",null,"UNISA996197321703316"]
[null,null,"Titolo",null,"Advanced dietary fibre technology [[electronic resource] /] / edited by Barry V. McCleary and Leon Prosky"]
[null,null,"Pubbl/distr/stampa",null,"Oxford ; ; Malden, MA, : Blackwell Science, 2001"]
[null,null,"ISBN",null,"1-282-12396-3"]
[{"$nulls":4},"9786612123962"]
[{"$nulls":4},"0-470-99961-6"]
[{"$nulls":4},"0-470-99960-8"]
[null,null,"Descrizione fisica",null,"1 online resource (562 p.)"]
[null,null,"Disciplina",null,"612.39"]
[{"$nulls":4},"664.07"]
[null,null,"Soggetti",null,"Fiber in human nutrition"]
[{"$nulls":4},"Food - Fiber content"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"Advanced Dietary Fibre Technology; Contents; Preface; List of Contributors; Part 1: Nutrition and Diet for a Healthy Lifestyle; 1 Nutrition and Diet for Healthy Lifestyles in Europe; 1.1 The regulatory background in public health nutrition in the EU; 1.2 Food intake patterns in the EU; 1.3 Nutrition policy issues in the EU; 1.4 Conclusions; References; 2 Dietary Advice in North America: the Good, the Bad and the Unheeded; 2.1 Introduction; 2.2 Specifics of dietary advice in North America; References; Part 2: Chemistry, Structure and Rheology"]
[{"$nulls":4},"3 Light Microscopic Investigations on Dietary Fibre3.1 Introduction; 3.2 Staining of the main chemical components of cereal cell walls for light microscopy; 3.3 The effect of purified cell wall degrading enzymes on cell walls; 3.4 The effect of processing on the microstructure of cell walls; References; 4 Assembly and Rheology of Non-starch Polysaccharides; 4.1 Introduction; 4.2 Composition and shape of polysaccharide chains; 4.3 Solids, solutions and hydrated networks; 4.4 Rheological measurements; 4.5 Rheology of polysaccharide solutions, gels and dispersions; 4.6 Overview; References"]
[{"$nulls":4},"5 The Structures and Architectures of Plant Cell Walls Define Dietary Fibre Composition and the Textures of Foods5.1 Introduction; 5.2 Cell-wall carbohydrates; 5.3 Structural proteins; 5.4 Aromatic and other "]
[{"$nulls":4},"substances; 5.5 Dynamics in cell-wall architecture; 5.6 Texture of fruits and vegetables; 5.7 The special secondary walls of seeds; 5.8 The biotechnology of dietary fibres; References; Appendix; Part 3: Measurement of Dietary Fibre and Dietary Fibre Components; 6 What is Dietary Fibre? A New Look at the Definition; 6.1 Introduction; 6.2 What is dietary fibre? A new look at the definition"]
[{"$nulls":4},"6.3 The available methods6.4 Dietary fibre: the definition; 6.5 The benefits of increased dietary fibre intake; 6.6 Restrictions on beneficial claims for dietary fibre; References; 7 Development of Dietary Fibre Methodology; 7.1 Introduction; 7.2 Early developments; 7.3 Definitions of dietary fibre; 7.4 Classification of food carbohydrates; 7.5 Enzymatic-gravimetric methods; 7.6 Collaborative studies; 7.7 Delimitation problems; 7.8 Future perspectives; References; 8 Measurement of Dietary Fibre Components: the Importance of Enzyme Purity, Activity and Specificity"]
[{"$nulls":4},"8.1 Total dietary fibre: introduction8.2 Specific dietary fibre components; 8.3 Conclusions; References; 9 In-vivo and In-vitro Methods for Resistant Starch Measurement; 9.1 Introduction; 9.2 Classification of resistant starches; 9.3 In-vivo methods; 9.4 In-vitro methods; 9.5 Conclusions; References; Part 4: Regulatory Issues; 10 Analytical Issues Regarding the Regulatory Aspects of Dietary Fibre Nutrition Labelling; 10.1 Introduction; 10.2 Why regulate?; 10.3 Labelling of dietary fibre on food products; 10.4 Analytical aspects of regulatory enforcement; Acknowledgements; References"]
[{"$nulls":4},"11 Regulatory Issues Relating to Dietary Fibre in the European Context"]
[null,null,null,"Sommario/riassunto","Dietary fibre technology is a sophisticated component of the food industry. This highly practical book presents the state-of-the-art and explains how the background science translates into commercial reality. An international team of experts has been assembled to offer both a global perspective and the nuts and bolts information relevant to those working in the commercial world.  Coverage includes specific dietary fibre components (with overviews of chemistry, analysis and regulatory aspects of all key dietary fibres); measurement of dietary fibre and dietary fibre components (in-vitro and i"]
[null,"2.","Record Nr.",null,"UNINA9910783642503321"]
[null,null,"Autore",null,"Macdonald Ranald"]
[null,null,"Titolo",null,"Academic and Educational Development : Research, Evaluation and Changing Practice in Higher"]
[null,null,"Pubbl/distr/stampa",null,"London, : RoutledgeFalmer, 2002"]
[null,null,"ISBN",null,"1-135-72752-X"]
[{"$nulls":4},"1-135-72753-8"]
[{"$nulls":4},"1-138-42099-9"]
[{"$nulls":4},"1-280-02470-4"]
[{"$nulls":4},"0-203-41704-6"]
[null,null,"Descrizione fisica",null,"1 online resource (254 p.)"]
[null,null,"Collana",null,"Staff and educational development series"]
[null,null,"Disciplina",null,"378.1"]
[null,null,"Soggetti",null,"Education, Higher"]
[{"$nulls":4},"Educational change"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"Book Cover; Title; Contents; Notes on contributors; Educational development: research, evaluation and changing practice in higher education; Developing work based educators: professional and organizational issues; Evaluation as a tool for curriculum development: a case study of multimedia development in the teaching of creative writing; Researching teaching effectiveness as an experiential learning cycle: insights into practice; Improving teaching and learning in chemistry: the national Improve project; Planning and understanding change: toolkits for course design and evaluation"]
[{"$nulls":4},"Enhancing transferable skills elements within a subject discipline: an example of how project initiatives can be implemented across a diverse subject discipline in the higher education sectorTranslating research into disseminated good practice: the case of student residence abroad; Incorporating change through reflection: community based learning; Developing an evaluation design: a multi-dimensional case study; Developing research based learning using ICT in higher education curricula: the role of research and evaluation"]
[{"$nulls":4},"Implementing a virtual learning environment: a holistic framework for institutionalizing online learningSpreading the word about pedagogic research: the virtual reading group; Professional development for organizational change; Integrating learning technologies to support the "]
[{"$nulls":4},"acquisition of foreign languages for specific disciplines; Structures for facilitating play and creativity in learning: a psychoanalytical perspective; Integrating skills development with academic content in the changing curriculum; Towards a culture of evaluation; Index"]
[null,null,null,"Sommario/riassunto","Part of the well-known Staff and Educational Development Series, this practice oriented book brings together leading research and evaluation approaches and supporting case studies from leading educational researchers and innovative teachers."]