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Grassi buoni, grassi cattivi : scegliere i cibi giusti per mantenere in forma corpo e mente / Ulrich Strunz, Andreas Jopp ; Trad. di Elisabeth Ornaghi
| Grassi buoni, grassi cattivi : scegliere i cibi giusti per mantenere in forma corpo e mente / Ulrich Strunz, Andreas Jopp ; Trad. di Elisabeth Ornaghi |
| Autore | Strunz, Ulrich |
| Pubbl/distr/stampa | Milano : Tecniche nuove, 2008 |
| Descrizione fisica | VIII, 260 p. : ill. ; 24 cm |
| Disciplina | 613.284 |
| Altri autori (Persone) | Jopp, Andreas |
| Collana | Natura & salute |
| ISBN | 9788848117968 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-990009229960403321 |
Strunz, Ulrich
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| Milano : Tecniche nuove, 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Olive oil : constituents, quality, health properties and bioconversions / / edited by Boskou Dimitrios
| Olive oil : constituents, quality, health properties and bioconversions / / edited by Boskou Dimitrios |
| Autore | Boskou Dimitrios |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | IntechOpen, 2012 |
| Descrizione fisica | 1 online resource (xi, 510 pages) : illustrations |
| Disciplina | 613.284 |
| Soggetto topico | Olive oil - Health aspects |
| Soggetto non controllato |
Life Sciences
Agricultural and Biological Sciences Bromatology Food Safety |
| ISBN | 953-51-4368-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Olive oil |
| Record Nr. | UNINA-9910137719403321 |
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Boskou Dimitrios
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| IntechOpen, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Olive oil and health [Risorsa elettronica] / edited by Jos L. Quiles, M. Carmen Ramírez-Tortosa and Parveen Yaqoob
| Olive oil and health [Risorsa elettronica] / edited by Jos L. Quiles, M. Carmen Ramírez-Tortosa and Parveen Yaqoob |
| Pubbl/distr/stampa | Wallingford, U.K. ; Cambridge, Mass. : CABI Pub. : Ovid [distributor], 2006 |
| Disciplina | 613.284 |
| ISBN | 9781845930684 |
| Formato | Risorse elettroniche  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Olive oil & health |
| Record Nr. | UNINA-990009875310403321 |
| Wallingford, U.K. ; Cambridge, Mass. : CABI Pub. : Ovid [distributor], 2006 | ||
| Risorse elettroniche | ||
| Lo trovi qui: Univ. Federico II | ||
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Olives and olive oil in health and disease prevention [[electronic resource] /] / edited by Victor R. Preedy, Ronald Ross Watson
| Olives and olive oil in health and disease prevention [[electronic resource] /] / edited by Victor R. Preedy, Ronald Ross Watson |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Amsterdam ; ; Boston, : Elsevier, : Academic Press, 2010 |
| Descrizione fisica | 1 online resource (1520 p.) |
| Disciplina | 613.284 |
| Altri autori (Persone) |
PreedyVictor R
WatsonRonald R (Ronald Ross) |
| Soggetto topico |
Olive oil - Health aspects
Olive oil - Physiological effect Plant Oils - therapeutic use Plant Oils - chemistry Olea - chemistry Dietary Fats, Unsaturated - therapeutic use |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-54097-1
9786612540974 0-08-092220-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Olives and Olive Oil in Health and Disease Prevention; Copyright Page; Contents; Preface; List of Contributors; Abbreviations; Section 1 General Aspects of Olives and Olive Oil; 1.1 The Plant, Production, Olives and Olive Oil and Their Detailed Characterization; Chapter 1. Table Olives: Varieties and Variations; 1.1 INTRODUCTION; 1.2 TYPES OF OLIVE ACCORDING TO RIPENESS; 1.3 TABLE OLIVES ACCORDING TO TRADE PREPARATIONS; 1.4 MAJOR PROCESSING METHODS; 1.5 CHARACTERISTICS OF FINAL PRODUCTS; SUMMARY POINTS; REFERENCES; Chapter 2. Olive Genomics; 2.1 INTRODUCTION
2.2 ORIGIN AND SYSTEMATICS OF THE OLIVE2.3 MOLECULAR MARKERS IN OLIVE GENOME ANALYSIS; 2.4 MOLECULAR MARKER APPLICATIONS; 2.5 FUNCTIONAL GENOMICS; 2.6 CONCLUSIONS; SUMMARY POINTS; REFERENCES; Chapter 3. Current Initiatives in Proteomics of the Olive Tree; 3.1 INTRODUCTION; 3.2 BOTANICAL FEATURES OF OLIVE TREE; 3.3 PROTEOMICS; 3.4 SECONDARY METABOLITES POTENTIALLY AFFECTING PROTEIN EXTRACTION; 3.5 PROTEIN EXTRACTION FROM OLIVE TISSUES FOR PROTEOMICS ANALYSIS; 3.6 CURRENT INITIATIVES IN OLIVE PROTEOMICS; SUMMARY POINTS; ACKNOWLEDGMENTS; REFERENCES Chapter 4. Chemometric Classification of Cultivars of Olives: Perspectives on Portuguese Olives4.1 INTRODUCTION; 4.2 FEATURES OF CHEMOMETRIC CLASSIFICATION; 4.3 OLIVE CULTIVARS DATA; 4.4 UNSUPERVISED CLASSIFICATION; 4.5 LINEAR DISCRIMINANT ANALYSIS (LDA); 4.6 CONCLUSIONS; SUMMARY POINTS; REFERENCES; Chapter 5. Effect of Climatic Conditions on Quality of Virgin Olive Oil; 5.1 INTRODUCTION; 5.2 THE EFFECTS OF CLIMATE CONDITIONS ON QUALITY OF OLIVE OIL; SUMMARY POINTS; ACKNOWLEDGMENTS; REFERENCES Chapter 6. Influence of Irrigation Management and Ripening on Virgin Olive Oil Quality and Composition6.1 INTRODUCTION; 6.2 IRRIGATION MANAGEMENT; 6.3 VIRGIN OLIVE OIL QUALITY INDICES; 6.4 SENSORY CHARACTERISTICS; 6.5 FATTY ACID COMPOSITION; 6.6 NATURAL ANTIOXIDANTS CONTENT; 6.7 VOLATILE COMPOUNDS; SUMMARY POINTS; REFERENCES; Chapter 7. The Effect of the Ripening Process of the Olive Fruit on the Chlorophyll and Carotenoid Fractions of Drupes and Virgin Oils; 7.1 INTRODUCTION; 7.2 EFFECT OF THE RIPENING PROCESS OF THE OLIVE FRUIT ON THE CHLOROPHYLL AND CAROTENOID FRACTIONS OF DRUPES 7.3 PIGMENT COMPOSITION OF VIRGIN OLIVE OIL RELATED WITH THE RIPENING STAGE OF THE OLIVE FRUIT OF ORIGIN7.4 EFFECT OF THE OLIVE-RIPENING STAGE ON CHLOROPHYLL AND CAROTENOID PARTITIONING DURING THE OIL EXTRACTION PROCESS; SUMMARY POINTS; REFERENCES; Chapter 8. Influence of the Crushing System: Phenol Content in Virgin Olive Oil Produced from Whole and De- stoned Pastes; 8.1 INTRODUCTION; 8.2 MACHINES FOR OLIVE CRUSHING; 8.3 THE ROLE OF POLYPHENOLS IN VIRGIN OLIVE OIL QUALITY; 8.4 THE INFLUENCE OF OLIVE PASTE PREPARATION MACHINES ON OLIVE OIL CHARACTERISTICS 8.5 EFFECT OF DE-STONING ON OLIVE OIL QUALITY |
| Record Nr. | UNINA-9910456546603321 |
| Amsterdam ; ; Boston, : Elsevier, : Academic Press, 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Olives and olive oil in health and disease prevention [[electronic resource] /] / edited by Victor R. Preedy, Ronald Ross Watson
| Olives and olive oil in health and disease prevention [[electronic resource] /] / edited by Victor R. Preedy, Ronald Ross Watson |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Amsterdam ; ; Boston, : Elsevier, : Academic Press, 2010 |
| Descrizione fisica | 1 online resource (1520 p.) |
| Disciplina | 613.284 |
| Altri autori (Persone) |
PreedyVictor R
WatsonRonald R (Ronald Ross) |
| Soggetto topico |
Olive oil - Health aspects
Olive oil - Physiological effect Plant Oils - therapeutic use Plant Oils - chemistry Olea - chemistry Dietary Fats, Unsaturated - therapeutic use |
| ISBN |
1-282-54097-1
9786612540974 0-08-092220-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Olives and Olive Oil in Health and Disease Prevention; Copyright Page; Contents; Preface; List of Contributors; Abbreviations; Section 1 General Aspects of Olives and Olive Oil; 1.1 The Plant, Production, Olives and Olive Oil and Their Detailed Characterization; Chapter 1. Table Olives: Varieties and Variations; 1.1 INTRODUCTION; 1.2 TYPES OF OLIVE ACCORDING TO RIPENESS; 1.3 TABLE OLIVES ACCORDING TO TRADE PREPARATIONS; 1.4 MAJOR PROCESSING METHODS; 1.5 CHARACTERISTICS OF FINAL PRODUCTS; SUMMARY POINTS; REFERENCES; Chapter 2. Olive Genomics; 2.1 INTRODUCTION
2.2 ORIGIN AND SYSTEMATICS OF THE OLIVE2.3 MOLECULAR MARKERS IN OLIVE GENOME ANALYSIS; 2.4 MOLECULAR MARKER APPLICATIONS; 2.5 FUNCTIONAL GENOMICS; 2.6 CONCLUSIONS; SUMMARY POINTS; REFERENCES; Chapter 3. Current Initiatives in Proteomics of the Olive Tree; 3.1 INTRODUCTION; 3.2 BOTANICAL FEATURES OF OLIVE TREE; 3.3 PROTEOMICS; 3.4 SECONDARY METABOLITES POTENTIALLY AFFECTING PROTEIN EXTRACTION; 3.5 PROTEIN EXTRACTION FROM OLIVE TISSUES FOR PROTEOMICS ANALYSIS; 3.6 CURRENT INITIATIVES IN OLIVE PROTEOMICS; SUMMARY POINTS; ACKNOWLEDGMENTS; REFERENCES Chapter 4. Chemometric Classification of Cultivars of Olives: Perspectives on Portuguese Olives4.1 INTRODUCTION; 4.2 FEATURES OF CHEMOMETRIC CLASSIFICATION; 4.3 OLIVE CULTIVARS DATA; 4.4 UNSUPERVISED CLASSIFICATION; 4.5 LINEAR DISCRIMINANT ANALYSIS (LDA); 4.6 CONCLUSIONS; SUMMARY POINTS; REFERENCES; Chapter 5. Effect of Climatic Conditions on Quality of Virgin Olive Oil; 5.1 INTRODUCTION; 5.2 THE EFFECTS OF CLIMATE CONDITIONS ON QUALITY OF OLIVE OIL; SUMMARY POINTS; ACKNOWLEDGMENTS; REFERENCES Chapter 6. Influence of Irrigation Management and Ripening on Virgin Olive Oil Quality and Composition6.1 INTRODUCTION; 6.2 IRRIGATION MANAGEMENT; 6.3 VIRGIN OLIVE OIL QUALITY INDICES; 6.4 SENSORY CHARACTERISTICS; 6.5 FATTY ACID COMPOSITION; 6.6 NATURAL ANTIOXIDANTS CONTENT; 6.7 VOLATILE COMPOUNDS; SUMMARY POINTS; REFERENCES; Chapter 7. The Effect of the Ripening Process of the Olive Fruit on the Chlorophyll and Carotenoid Fractions of Drupes and Virgin Oils; 7.1 INTRODUCTION; 7.2 EFFECT OF THE RIPENING PROCESS OF THE OLIVE FRUIT ON THE CHLOROPHYLL AND CAROTENOID FRACTIONS OF DRUPES 7.3 PIGMENT COMPOSITION OF VIRGIN OLIVE OIL RELATED WITH THE RIPENING STAGE OF THE OLIVE FRUIT OF ORIGIN7.4 EFFECT OF THE OLIVE-RIPENING STAGE ON CHLOROPHYLL AND CAROTENOID PARTITIONING DURING THE OIL EXTRACTION PROCESS; SUMMARY POINTS; REFERENCES; Chapter 8. Influence of the Crushing System: Phenol Content in Virgin Olive Oil Produced from Whole and De- stoned Pastes; 8.1 INTRODUCTION; 8.2 MACHINES FOR OLIVE CRUSHING; 8.3 THE ROLE OF POLYPHENOLS IN VIRGIN OLIVE OIL QUALITY; 8.4 THE INFLUENCE OF OLIVE PASTE PREPARATION MACHINES ON OLIVE OIL CHARACTERISTICS 8.5 EFFECT OF DE-STONING ON OLIVE OIL QUALITY |
| Record Nr. | UNINA-9910780940603321 |
| Amsterdam ; ; Boston, : Elsevier, : Academic Press, 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Olives and olive oil in health and disease prevention / / edited by Victor R. Preedy, Ronald Ross Watson
| Olives and olive oil in health and disease prevention / / edited by Victor R. Preedy, Ronald Ross Watson |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Amsterdam ; ; Boston, : Elsevier, : Academic Press, 2010 |
| Descrizione fisica | 1 online resource (1520 p.) |
| Disciplina | 613.284 |
| Altri autori (Persone) |
PreedyVictor R
WatsonRonald R (Ronald Ross) |
| Soggetto topico |
Olive oil - Health aspects
Vegetable oils - Health aspects |
| ISBN |
9786612540974
9781282540972 1282540971 9780080922201 0080922201 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Olives and Olive Oil in Health and Disease Prevention; Copyright Page; Contents; Preface; List of Contributors; Abbreviations; Section 1 General Aspects of Olives and Olive Oil; 1.1 The Plant, Production, Olives and Olive Oil and Their Detailed Characterization; Chapter 1. Table Olives: Varieties and Variations; 1.1 INTRODUCTION; 1.2 TYPES OF OLIVE ACCORDING TO RIPENESS; 1.3 TABLE OLIVES ACCORDING TO TRADE PREPARATIONS; 1.4 MAJOR PROCESSING METHODS; 1.5 CHARACTERISTICS OF FINAL PRODUCTS; SUMMARY POINTS; REFERENCES; Chapter 2. Olive Genomics; 2.1 INTRODUCTION
2.2 ORIGIN AND SYSTEMATICS OF THE OLIVE2.3 MOLECULAR MARKERS IN OLIVE GENOME ANALYSIS; 2.4 MOLECULAR MARKER APPLICATIONS; 2.5 FUNCTIONAL GENOMICS; 2.6 CONCLUSIONS; SUMMARY POINTS; REFERENCES; Chapter 3. Current Initiatives in Proteomics of the Olive Tree; 3.1 INTRODUCTION; 3.2 BOTANICAL FEATURES OF OLIVE TREE; 3.3 PROTEOMICS; 3.4 SECONDARY METABOLITES POTENTIALLY AFFECTING PROTEIN EXTRACTION; 3.5 PROTEIN EXTRACTION FROM OLIVE TISSUES FOR PROTEOMICS ANALYSIS; 3.6 CURRENT INITIATIVES IN OLIVE PROTEOMICS; SUMMARY POINTS; ACKNOWLEDGMENTS; REFERENCES Chapter 4. Chemometric Classification of Cultivars of Olives: Perspectives on Portuguese Olives4.1 INTRODUCTION; 4.2 FEATURES OF CHEMOMETRIC CLASSIFICATION; 4.3 OLIVE CULTIVARS DATA; 4.4 UNSUPERVISED CLASSIFICATION; 4.5 LINEAR DISCRIMINANT ANALYSIS (LDA); 4.6 CONCLUSIONS; SUMMARY POINTS; REFERENCES; Chapter 5. Effect of Climatic Conditions on Quality of Virgin Olive Oil; 5.1 INTRODUCTION; 5.2 THE EFFECTS OF CLIMATE CONDITIONS ON QUALITY OF OLIVE OIL; SUMMARY POINTS; ACKNOWLEDGMENTS; REFERENCES Chapter 6. Influence of Irrigation Management and Ripening on Virgin Olive Oil Quality and Composition6.1 INTRODUCTION; 6.2 IRRIGATION MANAGEMENT; 6.3 VIRGIN OLIVE OIL QUALITY INDICES; 6.4 SENSORY CHARACTERISTICS; 6.5 FATTY ACID COMPOSITION; 6.6 NATURAL ANTIOXIDANTS CONTENT; 6.7 VOLATILE COMPOUNDS; SUMMARY POINTS; REFERENCES; Chapter 7. The Effect of the Ripening Process of the Olive Fruit on the Chlorophyll and Carotenoid Fractions of Drupes and Virgin Oils; 7.1 INTRODUCTION; 7.2 EFFECT OF THE RIPENING PROCESS OF THE OLIVE FRUIT ON THE CHLOROPHYLL AND CAROTENOID FRACTIONS OF DRUPES 7.3 PIGMENT COMPOSITION OF VIRGIN OLIVE OIL RELATED WITH THE RIPENING STAGE OF THE OLIVE FRUIT OF ORIGIN7.4 EFFECT OF THE OLIVE-RIPENING STAGE ON CHLOROPHYLL AND CAROTENOID PARTITIONING DURING THE OIL EXTRACTION PROCESS; SUMMARY POINTS; REFERENCES; Chapter 8. Influence of the Crushing System: Phenol Content in Virgin Olive Oil Produced from Whole and De- stoned Pastes; 8.1 INTRODUCTION; 8.2 MACHINES FOR OLIVE CRUSHING; 8.3 THE ROLE OF POLYPHENOLS IN VIRGIN OLIVE OIL QUALITY; 8.4 THE INFLUENCE OF OLIVE PASTE PREPARATION MACHINES ON OLIVE OIL CHARACTERISTICS 8.5 EFFECT OF DE-STONING ON OLIVE OIL QUALITY |
| Record Nr. | UNINA-9910968993203321 |
| Amsterdam ; ; Boston, : Elsevier, : Academic Press, 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Omega-6/3 fatty acids : functions, sustainability strategies and perspectives / / edited by Fabien de Meester, Ronald Ross Watson, Sherma Zibadi
| Omega-6/3 fatty acids : functions, sustainability strategies and perspectives / / edited by Fabien de Meester, Ronald Ross Watson, Sherma Zibadi |
| Edizione | [1st ed. 2013.] |
| Pubbl/distr/stampa | New York, : Humana Press, 2013 |
| Descrizione fisica | 1 online resource (440 p.) |
| Disciplina |
613.2
613.284 |
| Altri autori (Persone) |
MeesterFabien De
WatsonRonald R (Ronald Ross) ZibadiSherma |
| Collana | Nutrition and health |
| Soggetto topico |
Omega-3 fatty acids - Physiological effect
Omega-3 fatty acids - Pathophysiology Omega-6 fatty acids - Physiological effect Omega-6 fatty acids - Pathophysiology |
| ISBN |
1-283-93459-0
1-62703-215-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | pt. I. Introduction -- pt. II. Omega-3 status and functions -- pt. III. Sources of long chain omega-3 PUFA -- pt. IV. Sustainability, quality and regulations. |
| Record Nr. | UNINA-9910438001203321 |
| New York, : Humana Press, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Trans fats alternatives / / editors, Dharma R. Kodali, Gary R. List
| Trans fats alternatives / / editors, Dharma R. Kodali, Gary R. List |
| Pubbl/distr/stampa | Champaign, Ill., : AOCS Press, ©2005 |
| Descrizione fisica | 1 online resource (144 pages) : illustrations |
| Disciplina | 613.284 |
| Altri autori (Persone) |
KodaliDharma R. <1951->
ListGary R |
| Soggetto topico |
Food - Fat content
Trans fatty acids |
| ISBN |
0-429-10450-2
0-9888565-4-9 1-61583-196-7 1-4398-2230-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Machine derived contents note: Table of Contents -- 1 Trans Fats? Chemistry, Occurrence, Functional Need in Foods and Potential Solutions. -- Dharma R. Kodali -- 2 Trans Fat? New FDA Regulations -- Julie Schrimpf Moss -- 3 Nutritional Considerations of Trans Fatty Acids. -- J. Edward Hunter -- 4 Official Methods for the Determination of Trans Fat. -- Magdi M. Mossoba, John K.G. Kramer, Pierluigi Delmonte, Martin P. Yurawecz and Jeanne I. Rader -- 5 Dietary Guidelines, Processing, and Reformulation for Trans Reduction. -- G.R. List and Robert Reeves -- 6 Communicating with Consumers about Trans Fat: The Importance of Consumer Research -- Shelley Goldberg -- 7 Elimination / Reduction of Trans Fats? Evaluation of cost and benefits. -- Willie Loh -- 8 Alternatives to Trans Fats? Commercial Solutions. -- Aarus United -- Archer Daniels Midland Company -- Bunge Corporation -- Loders Crocklaan -- Premium Vegetable Oils. |
| Record Nr. | UNINA-9911004723403321 |
| Champaign, Ill., : AOCS Press, ©2005 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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