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[null,"1.","Record Nr.",null,"UNINA9910459224303321"]
[null,null,"Titolo",null,"Chemical, biological, and functional aspects of food lipids / / edited by Zdzislaw E. Sikorski, Anna Kolakowska"]
[null,null,"Pubbl/distr/stampa",null,"Boca Raton : , : Taylor & Francis, , 2011"]
[null,null,"ISBN",null,"0-429-15069-5"]
[{"$nulls":4},"1-283-00449-6"]
[{"$nulls":4},"9786613004499"]
[{"$nulls":4},"1-4398-0238-6"]
[null,null,"Edizione",null,"[2nd ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (500 p.)"]
[null,null,"Collana",null,"Chemical and functional properties of food components series"]
[null,null,"Disciplina",null,"664.3"]
[null,null,"Soggetti",null,"Lipids"]
[{"$nulls":4},"Food - Fat content"]
[{"$nulls":4},"Food industry and trade"]
[{"$nulls":4},"Electronic books."]
[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,"Front cover; Contents; Preface; Editors; Contributors; Chapter 1. The Nomenclature and Structure of Lipids; Chapter 2. Chemical and Physical Properties of Lipids; Chapter 3. Principles of Lipid Analysis; Chapter 4. Lipids and Food Quality; Chapter 5. Lipids in Food Structure; Chapter 6. Phospholipids; Chapter 7. Cholesterol and Phytosterols; Chapter 8. Lipophilic Vitamins; Chapter 9. Lipid Oxidation in Food Systems; Chapter 10. Antioxidants; Chapter 11. Dietary Lipids and Coronary Heart Disease; Chapter 12. Role of Lipids in Children's Health and Development"]
[{"$nulls":4},"Chapter 13. Lipids and the Human VisionChapter 14. Plant Lipids and Oils; Chapter 15. Fish Lipids; Chapter 16. Milk Lipids; Chapter 17. The Role of Lipids in Meat; Chapter 18. Egg Lipids; Chapter 19. Modified Triacylglycerols and Fat Replacers; Chapter 20. Lipids with Special Biological and Physicochemical Activities; Chapter 21. Frying Fats; Chapter 22. Lipid-Protein and Lipid-Saccharide Interactions; Chapter 23. Contaminants of Oils: Analytical Aspects; Back cover"]
[null,null,null,"Sommario/riassunto","Chemical, Biological, and Functional Aspects of Food Lipids provides a concise, straightforward treatment of the present state of knowledge of the nomenclature, content, composition, occurrence, distribution, chemical and biological reactivity, functional properties, and biological "]
[{"$nulls":4},"role of lipids in food systems. Written by a team of international researchers and based on the available world literature, this book examines the nature, technological properties, reactivity, and health-related concerns and benefits of food lipids. It covers the effects of storage and processing conditions on all aspects of quality of lipid-containing foods and reviews the current state of techniques for lipid analysis. The volume also discusses the importance of lipids in the human diet and includes a comparison of dietary recommendations for lipid intake. This is a valuable reference for researchers and graduate students in food chemistry and nutrition--"]
[null,"2.","Record Nr.",null,"UNISA996384206203316"]
[null,null,"Autore",null,"Tate Nahum <1652-1715.>"]
[null,null,"Titolo",null,"An elegy in memory of the much esteemed and truly worthy Ralph Marshall, Esq., one of His Majesty's Justices of peace, &c [[electronic resource] /] / by N. Tate ."]
[null,null,"Pubbl/distr/stampa",null,"London, : Printed by R. Roberts for the author, 1700"]
[null,null,"Descrizione fisica",null,"[4], 8 p"]
[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","First edition."]
[{"$nulls":4},"Reproduction of original in Huntington Library."]
[null,null,null,"Sommario/riassunto","eebo-0113"]