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Health-promoting properties of fruits and vegetables [[electronic resource] /] / edited by Leon A. Terry
| Health-promoting properties of fruits and vegetables [[electronic resource] /] / edited by Leon A. Terry |
| Pubbl/distr/stampa | Wallingford, U.K. ; ; Cambridge, Mass., : CABI, 2011 |
| Descrizione fisica | 1 online resource (427 p.) |
| Disciplina |
613.2
613.28 |
| Altri autori (Persone) | TerryLeon A (Leon Alexander) |
| Soggetto topico |
Fruit in human nutrition
Vegetables in human nutrition |
| ISBN |
1-283-30580-1
9786613305800 1-84593-529-2 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Alliums -- Gemma A. Chope, Katherine Cools and Leon A. Terry -- Avocado / Marjolaine Meyer ... [et al.] -- Blueberry and cranberry / Charles Forney and Wilhelmina Kalt -- Brassicas / Peter Walley and Vicky Buchanan-Wollaston -- Citrus / Amarat H. Simonne and Mark Ritenour -- Curcurbits / Mark Hodges and Gene Lester -- Exotics / Nettra Somboonkaew and Leon A. Terry -- Grapes / Pierre-Louis Teissedre and Christian Chervin -- Leafy vegetables and salads / Peter Toivonen and D. Mark Hodges -- Pome / Chris Watkins and Ruihai Liu -- Potato and other root crops / Anne Pihlanto -- Prunus / Ariel R. Vicente ... [et al.] -- Ribes and rubus / Jordi Giné Bordonaba and Leon A. Terry -- Strawberry / Jordi Giné Bordonaba and Leon A. Terry -- Tomato and other solanaceous fruits / Amarat H. Simonne, Cecilia do Nascimento Nunes and Jeffrey K. Brecht -- Tropical / Thiruchelvam Thanaraj and Leon A. Terry -- Methodologies for extraction, isolation, characterisation, and quantification of bioactive compounds / Katherine Cools, Ariel Vicente and Leon A. Terry -- Methodologies for in-vitro and in-vivo activity of bioactive compounds / Paul J. Thornalley, Mingzhan Xue and Naila Rabbani. |
| Record Nr. | UNINA-9910627291203321 |
| Wallingford, U.K. ; ; Cambridge, Mass., : CABI, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Igiene della carne / Stefano Brusaferro
| Igiene della carne / Stefano Brusaferro |
| Autore | Brusaferro, Stefano |
| Pubbl/distr/stampa | Torino : UTET, 1898 |
| Descrizione fisica | 426 p. ; 21 cm |
| Disciplina | 613.28 |
| Soggetto non controllato |
Igiene
Carne |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNINA-990001641080403321 |
Brusaferro, Stefano
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| Torino : UTET, 1898 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Il piatto sostenibile : salute, ecologia e sostenibilità si incontrano in cucina : con 90 ricette per stare bene e pesare meno sul mondo / Luciana Baroni, Alberto Berto ; presentazione di Silvia Goggi ; foto di Mirco Riondato
| Il piatto sostenibile : salute, ecologia e sostenibilità si incontrano in cucina : con 90 ricette per stare bene e pesare meno sul mondo / Luciana Baroni, Alberto Berto ; presentazione di Silvia Goggi ; foto di Mirco Riondato |
| Autore | Baroni, Luciana <1957- > |
| Pubbl/distr/stampa | Milano, : Enea |
| Descrizione fisica | 285 p. : ill. ; 24 cm |
| Disciplina | 613.28 |
| Altri autori (Persone) | Berto, Alberto |
| Soggetto non controllato | Salute e sicurezza personale - Dietetica - Specifici elementi nutritivi |
| ISBN | 978-88-6773-105-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNINA-9910507607103321 |
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Baroni, Luciana <1957- >
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| Milano, : Enea | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Novel proteins for food, pharmaceuticals, and agriculture : sources, applications, and advances / / edited by Maria Hayes
| Novel proteins for food, pharmaceuticals, and agriculture : sources, applications, and advances / / edited by Maria Hayes |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : Wiley Blackwell, , 2019 |
| Descrizione fisica | 1 online resource (419 pages) |
| Disciplina | 613.28 |
| Soggetto topico | Low-protein diet |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-119-38535-0
1-119-38533-4 1-119-38532-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910466904503321 |
| Hoboken, New Jersey : , : Wiley Blackwell, , 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Novel proteins for food, pharmaceuticals, and agriculture : sources, applications, and advances / / edited by Maria Hayes
| Novel proteins for food, pharmaceuticals, and agriculture : sources, applications, and advances / / edited by Maria Hayes |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : Wiley Blackwell, , 2019 |
| Descrizione fisica | 1 online resource (419 pages) |
| Disciplina | 613.28 |
| Collana | THEi Wiley ebooks |
| Soggetto topico | Low-protein diet |
| ISBN |
1-119-38535-0
1-119-38533-4 1-119-38532-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910542684503321 |
| Hoboken, New Jersey : , : Wiley Blackwell, , 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Novel proteins for food, pharmaceuticals, and agriculture : sources, applications, and advances / / edited by Maria Hayes
| Novel proteins for food, pharmaceuticals, and agriculture : sources, applications, and advances / / edited by Maria Hayes |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : Wiley Blackwell, , 2019 |
| Descrizione fisica | 1 online resource (419 pages) |
| Disciplina | 613.28 |
| Collana | THEi Wiley ebooks |
| Soggetto topico | Low-protein diet |
| ISBN |
1-119-38535-0
1-119-38533-4 1-119-38532-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910814200103321 |
| Hoboken, New Jersey : , : Wiley Blackwell, , 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Nutritional evaluation of long-chain fatty acids in fish oil / edited by S. M. Barlow, M. E. Stansby
| Nutritional evaluation of long-chain fatty acids in fish oil / edited by S. M. Barlow, M. E. Stansby |
| Pubbl/distr/stampa | London : Academic Press, 1982 |
| Descrizione fisica | xiv, 318 p. : ill. ; 24 cm. |
| Disciplina | 613.28 |
| Altri autori (Persone) |
Barlow, Susan M.
Stansby, M. E. |
| Altri autori (Enti) |
Society of Chemical Industry |
| Altri autori (Convegni) | Symposium on the Nutritional Evaluation of Long-Chain Fatty Acids in Fish Oil <1981 ; London, England> |
| Soggetto topico |
Fish oils in human nutrition - Congresses
Nutrition - Congresses |
| ISBN | 0120789205 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISALENTO-991003531249707536 |
| London : Academic Press, 1982 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. del Salento | ||
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The nutritional trace metals [[electronic resource] /] / Conor Reilly
| The nutritional trace metals [[electronic resource] /] / Conor Reilly |
| Autore | Reilly Conor |
| Pubbl/distr/stampa | Oxford, OX, UK ; ; Ames, IA, USA, : Blackwell Pub., 2004 |
| Descrizione fisica | 1 online resource (258 p.) |
| Disciplina |
613.2
613.28 613.285 |
| Soggetto topico |
Trace elements in nutrition
Trace elements in the body |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-280-21319-1
9786610213191 0-470-79631-6 0-470-77478-9 1-4051-4811-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Contents; 3.6 Zinc homeostasis; Preface; 1 Introduction; 1.1 The role of metals in life processes -a belated recognition; 1.1.1 Bioinorganic chemistry; 1.1.2 A brief review of the metals; 1.1.2.1 What are the metals?; 1.1.2.2 Chemical properties of the metals; 1.1.2.3 Representative and transition metals; 1.1.2.4 The biological functions of trace metals; 1.2 The metal content of living systems; 1.2.1 Metals in human tissue; 1.2.2 Essential and non-essential elements; 1.2.3 The essentiality of trace metals; 1.3 Metals in food and diets; 1.3.1 Variations in metal concentrations in foods
1.3.1.1 Chemical forms of metals in food1.3.2 Determination of levels of trace metals in foods; 1.3.3 How do metals get into foods?; 1.3.3.1 Metals in soils; 1.3.3.2 Soil as a source of trace metals in plants and in human diets; 1.3.3.3 Effects of agricultural practices on soil metal content; 1.3.3.4 Uptake of trace metals by plants from soil; 1.3.3.5 Accumulator plants; 1.3.4 Non-plant sources of trace metal nutrients in foods; 1.3.5 Adventitious sources of trace metals in foods; 1.3.6 Food fortification; 1.3.7 Dietary supplements; 1.3.8 Bioavailability of trace metal nutrients in foods 1.3.9 Estimating dietary intakes of trace metals1.3.9.1 A hierarchial approach to estimating intakes; 1.3.9.2 Other methods for assessing intakes; 1.3.10 Recommended allowances,intakes and dietary reference values; 1.3.10.1 The US RDAs of 1941; 1.3.10.2 Estimated Safe and Adequate Daily Dietary Intakes; 1.3.11 Modernising the RDAs; 1.3.11.1 The US Dietary Reference Intakes for the twenty-first century; 1.3.11.2 The UK 's Dietary Reference Values; 1.3.11.3 Australian and New Zealand Nutrient Reference Values; 1.3.11.4 Other nutrient intake recommendations; 2 Iron; 2.1 Introduction 2.2 Iron chemistry2.3 Iron in the body; 2.3.1 Haemoglobin; 2.3.2 Myoglobin; 2.3.3 Cytochromes; 2.3.3.1 Cytochrome P-450 enzymes; 2.3.4 Iron -sulphur proteins; 2.3.5 Other iron enzymes; 2.3.6 Iron-transporting proteins; 2.3.6.1 Transferrin; 2.3.6.2 Lactoferrin; 2.3.6.3 Ferritin; 2.3.6.4 Haemosiderin; 2.4 Iron absorption; 2.4.1 The luminal phase of iron absorption; 2.4.1.1 Inhibitors of iron absorption; 2.4.1.2 Effect of tannin in tea on iron absorption; 2.4.1.3 Dietary factors that enhance iron absorption; 2.4.1.4 Non-dietary factors that affect iron absorption 2.4.2 Uptake of iron by the mucosal cell2.4.3 Handling of iron within the intestinal enterocyte; 2.4.4 Export of iron from the mucosal cells; 2.4.5 Regulation of iron absorption and transport; 2.5 Transport of iron in plasma; 2.5.1 Iron turnover in plasma; 2.6 Iron losses; 2.7 Iron status; 2.7.1 Methods for assessing iron status; 2.7.1.1 Measuring body iron stores; 2.7.1.2 Measuring functional iron; 2.7.2 Haemoglobin measurement; 2.7.3 Iron deficiency; 2.7.4 Iron deficiency anaemia (IDA); 2.7.4.1 Consequences of IDA; 2.7.4.2 Anaemia of chronic disease (ACD); 2.7.5 Iron overload 2.7.5.1 Haemochromatosis |
| Record Nr. | UNINA-9910143294003321 |
|
Reilly Conor
|
||
| Oxford, OX, UK ; ; Ames, IA, USA, : Blackwell Pub., 2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The nutritional trace metals [[electronic resource] /] / Conor Reilly
| The nutritional trace metals [[electronic resource] /] / Conor Reilly |
| Autore | Reilly Conor |
| Pubbl/distr/stampa | Oxford, OX, UK ; ; Ames, IA, USA, : Blackwell Pub., 2004 |
| Descrizione fisica | 1 online resource (258 p.) |
| Disciplina |
613.2
613.28 613.285 |
| Soggetto topico |
Trace elements in nutrition
Trace elements in the body |
| ISBN |
1-280-21319-1
9786610213191 0-470-79631-6 0-470-77478-9 1-4051-4811-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Contents; 3.6 Zinc homeostasis; Preface; 1 Introduction; 1.1 The role of metals in life processes -a belated recognition; 1.1.1 Bioinorganic chemistry; 1.1.2 A brief review of the metals; 1.1.2.1 What are the metals?; 1.1.2.2 Chemical properties of the metals; 1.1.2.3 Representative and transition metals; 1.1.2.4 The biological functions of trace metals; 1.2 The metal content of living systems; 1.2.1 Metals in human tissue; 1.2.2 Essential and non-essential elements; 1.2.3 The essentiality of trace metals; 1.3 Metals in food and diets; 1.3.1 Variations in metal concentrations in foods
1.3.1.1 Chemical forms of metals in food1.3.2 Determination of levels of trace metals in foods; 1.3.3 How do metals get into foods?; 1.3.3.1 Metals in soils; 1.3.3.2 Soil as a source of trace metals in plants and in human diets; 1.3.3.3 Effects of agricultural practices on soil metal content; 1.3.3.4 Uptake of trace metals by plants from soil; 1.3.3.5 Accumulator plants; 1.3.4 Non-plant sources of trace metal nutrients in foods; 1.3.5 Adventitious sources of trace metals in foods; 1.3.6 Food fortification; 1.3.7 Dietary supplements; 1.3.8 Bioavailability of trace metal nutrients in foods 1.3.9 Estimating dietary intakes of trace metals1.3.9.1 A hierarchial approach to estimating intakes; 1.3.9.2 Other methods for assessing intakes; 1.3.10 Recommended allowances,intakes and dietary reference values; 1.3.10.1 The US RDAs of 1941; 1.3.10.2 Estimated Safe and Adequate Daily Dietary Intakes; 1.3.11 Modernising the RDAs; 1.3.11.1 The US Dietary Reference Intakes for the twenty-first century; 1.3.11.2 The UK 's Dietary Reference Values; 1.3.11.3 Australian and New Zealand Nutrient Reference Values; 1.3.11.4 Other nutrient intake recommendations; 2 Iron; 2.1 Introduction 2.2 Iron chemistry2.3 Iron in the body; 2.3.1 Haemoglobin; 2.3.2 Myoglobin; 2.3.3 Cytochromes; 2.3.3.1 Cytochrome P-450 enzymes; 2.3.4 Iron -sulphur proteins; 2.3.5 Other iron enzymes; 2.3.6 Iron-transporting proteins; 2.3.6.1 Transferrin; 2.3.6.2 Lactoferrin; 2.3.6.3 Ferritin; 2.3.6.4 Haemosiderin; 2.4 Iron absorption; 2.4.1 The luminal phase of iron absorption; 2.4.1.1 Inhibitors of iron absorption; 2.4.1.2 Effect of tannin in tea on iron absorption; 2.4.1.3 Dietary factors that enhance iron absorption; 2.4.1.4 Non-dietary factors that affect iron absorption 2.4.2 Uptake of iron by the mucosal cell2.4.3 Handling of iron within the intestinal enterocyte; 2.4.4 Export of iron from the mucosal cells; 2.4.5 Regulation of iron absorption and transport; 2.5 Transport of iron in plasma; 2.5.1 Iron turnover in plasma; 2.6 Iron losses; 2.7 Iron status; 2.7.1 Methods for assessing iron status; 2.7.1.1 Measuring body iron stores; 2.7.1.2 Measuring functional iron; 2.7.2 Haemoglobin measurement; 2.7.3 Iron deficiency; 2.7.4 Iron deficiency anaemia (IDA); 2.7.4.1 Consequences of IDA; 2.7.4.2 Anaemia of chronic disease (ACD); 2.7.5 Iron overload 2.7.5.1 Haemochromatosis |
| Record Nr. | UNISA-996214581103316 |
|
Reilly Conor
|
||
| Oxford, OX, UK ; ; Ames, IA, USA, : Blackwell Pub., 2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
The nutritional trace metals [[electronic resource] /] / Conor Reilly
| The nutritional trace metals [[electronic resource] /] / Conor Reilly |
| Autore | Reilly Conor |
| Pubbl/distr/stampa | Oxford, OX, UK ; ; Ames, IA, USA, : Blackwell Pub., 2004 |
| Descrizione fisica | 1 online resource (258 p.) |
| Disciplina |
613.2
613.28 613.285 |
| Soggetto topico |
Trace elements in nutrition
Trace elements in the body |
| ISBN |
1-280-21319-1
9786610213191 0-470-79631-6 0-470-77478-9 1-4051-4811-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Contents; 3.6 Zinc homeostasis; Preface; 1 Introduction; 1.1 The role of metals in life processes -a belated recognition; 1.1.1 Bioinorganic chemistry; 1.1.2 A brief review of the metals; 1.1.2.1 What are the metals?; 1.1.2.2 Chemical properties of the metals; 1.1.2.3 Representative and transition metals; 1.1.2.4 The biological functions of trace metals; 1.2 The metal content of living systems; 1.2.1 Metals in human tissue; 1.2.2 Essential and non-essential elements; 1.2.3 The essentiality of trace metals; 1.3 Metals in food and diets; 1.3.1 Variations in metal concentrations in foods
1.3.1.1 Chemical forms of metals in food1.3.2 Determination of levels of trace metals in foods; 1.3.3 How do metals get into foods?; 1.3.3.1 Metals in soils; 1.3.3.2 Soil as a source of trace metals in plants and in human diets; 1.3.3.3 Effects of agricultural practices on soil metal content; 1.3.3.4 Uptake of trace metals by plants from soil; 1.3.3.5 Accumulator plants; 1.3.4 Non-plant sources of trace metal nutrients in foods; 1.3.5 Adventitious sources of trace metals in foods; 1.3.6 Food fortification; 1.3.7 Dietary supplements; 1.3.8 Bioavailability of trace metal nutrients in foods 1.3.9 Estimating dietary intakes of trace metals1.3.9.1 A hierarchial approach to estimating intakes; 1.3.9.2 Other methods for assessing intakes; 1.3.10 Recommended allowances,intakes and dietary reference values; 1.3.10.1 The US RDAs of 1941; 1.3.10.2 Estimated Safe and Adequate Daily Dietary Intakes; 1.3.11 Modernising the RDAs; 1.3.11.1 The US Dietary Reference Intakes for the twenty-first century; 1.3.11.2 The UK 's Dietary Reference Values; 1.3.11.3 Australian and New Zealand Nutrient Reference Values; 1.3.11.4 Other nutrient intake recommendations; 2 Iron; 2.1 Introduction 2.2 Iron chemistry2.3 Iron in the body; 2.3.1 Haemoglobin; 2.3.2 Myoglobin; 2.3.3 Cytochromes; 2.3.3.1 Cytochrome P-450 enzymes; 2.3.4 Iron -sulphur proteins; 2.3.5 Other iron enzymes; 2.3.6 Iron-transporting proteins; 2.3.6.1 Transferrin; 2.3.6.2 Lactoferrin; 2.3.6.3 Ferritin; 2.3.6.4 Haemosiderin; 2.4 Iron absorption; 2.4.1 The luminal phase of iron absorption; 2.4.1.1 Inhibitors of iron absorption; 2.4.1.2 Effect of tannin in tea on iron absorption; 2.4.1.3 Dietary factors that enhance iron absorption; 2.4.1.4 Non-dietary factors that affect iron absorption 2.4.2 Uptake of iron by the mucosal cell2.4.3 Handling of iron within the intestinal enterocyte; 2.4.4 Export of iron from the mucosal cells; 2.4.5 Regulation of iron absorption and transport; 2.5 Transport of iron in plasma; 2.5.1 Iron turnover in plasma; 2.6 Iron losses; 2.7 Iron status; 2.7.1 Methods for assessing iron status; 2.7.1.1 Measuring body iron stores; 2.7.1.2 Measuring functional iron; 2.7.2 Haemoglobin measurement; 2.7.3 Iron deficiency; 2.7.4 Iron deficiency anaemia (IDA); 2.7.4.1 Consequences of IDA; 2.7.4.2 Anaemia of chronic disease (ACD); 2.7.5 Iron overload 2.7.5.1 Haemochromatosis |
| Record Nr. | UNINA-9910830670103321 |
|
Reilly Conor
|
||
| Oxford, OX, UK ; ; Ames, IA, USA, : Blackwell Pub., 2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
