Info
- Utilizzare la checkbox di selezione a fianco di ciascun documento per attivare le funzionalità di stampa, invio email, download nei formati disponibili del (i) record.
Cheese reporter
| Cheese reporter |
| Pubbl/distr/stampa | Sheboygan Falls, Wis., : Perry & Perry Publishers, 1929- |
| Descrizione fisica | 1 online resource |
| Disciplina | 338 |
| Soggetto topico |
Dairy products
Dairy products - Marketing |
| Soggetto genere / forma | Periodicals. |
| Formato | Materiale a stampa  |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910133580903321 |
| Sheboygan Falls, Wis., : Perry & Perry Publishers, 1929- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Consideration of H.R. 11768. June 21, 1926. -- Referred to the House Calendar and ordered to be printed
| Consideration of H.R. 11768. June 21, 1926. -- Referred to the House Calendar and ordered to be printed |
| Pubbl/distr/stampa | [Washington, D.C.] : , : [U.S. Government Printing Office], , 1926 |
| Descrizione fisica | 1 online resource (1 pages) |
| Altri autori (Persone) | SnellBertrand Hollis <1870-1958> (Republican (NY)) |
| Collana |
House report / 69th Congress, 1st session. House
[United States congressional serial set] |
| Soggetto topico |
Dairy products
Foreign trade promotion Foreign trade and employment Imports |
| Soggetto genere / forma | Legislative materials. |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910716319203321 |
| [Washington, D.C.] : , : [U.S. Government Printing Office], , 1926 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Dairy
| Dairy |
| Pubbl/distr/stampa | [Washington, D.C.] : , : United States Department of Agriculture, , 2014 |
| Descrizione fisica | 1 online resource (12 unnumbered pages) : illustrations |
| Soggetto topico |
Preschool children - Nutrition - United States
Nutrition - Requirements - United States Dairy products in human nutrition Dairy products |
| Soggetto genere / forma | Juvenile works. |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Dairy |
| Record Nr. | UNINA-9910703441303321 |
| [Washington, D.C.] : , : United States Department of Agriculture, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Dairy cooperative growth challenges [[electronic resource] ] : technology, ingredients (proteins) and equity financing / / [K. Charles Ling]
| Dairy cooperative growth challenges [[electronic resource] ] : technology, ingredients (proteins) and equity financing / / [K. Charles Ling] |
| Autore | Ling K. Charles |
| Pubbl/distr/stampa | [Washington, D.C.] : , : United States Dept. of Agriculture, Rural Development, , [2005] |
| Descrizione fisica | 1 online resource (vii, 26 pages) : illustrations |
| Collana | Research report |
| Soggetto topico |
Dairy products
Dairy products industry |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Dairy cooperative growth challenges |
| Record Nr. | UNINA-9910699617903321 |
Ling K. Charles
|
||
| [Washington, D.C.] : , : United States Dept. of Agriculture, Rural Development, , [2005] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Dairy exporter
| Dairy exporter |
| Pubbl/distr/stampa | Wellington, N.Z., : New Zealand Dairy Exporter, 1982- |
| Descrizione fisica | 1 online resource |
| Disciplina | 636 |
| Soggetto topico |
Dairy products
Dairying |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996274647103316 |
| Wellington, N.Z., : New Zealand Dairy Exporter, 1982- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Dairy exporter
| Dairy exporter |
| Pubbl/distr/stampa | Wellington, N.Z., : New Zealand Dairy Exporter, 1982- |
| Descrizione fisica | 1 online resource |
| Disciplina | 636 |
| Soggetto topico |
Dairy products
Dairying |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910140847603321 |
| Wellington, N.Z., : New Zealand Dairy Exporter, 1982- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Dairy fats and related products [[electronic resource] /] / edited by Adnan Tamime
| Dairy fats and related products [[electronic resource] /] / edited by Adnan Tamime |
| Pubbl/distr/stampa | Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 |
| Descrizione fisica | 1 online resource (345 p.) |
| Disciplina |
637
664.3 |
| Altri autori (Persone) | TamimeA. Y |
| Collana | Society of Dairy Technology series |
| Soggetto topico |
Oils and fats, Edible
Dairy products |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-34372-6
9786612343728 1-4443-1622-2 1-61583-454-0 1-4443-1623-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Dairy Fats and Related Products; Contents; Preface to Technical Series; Preface; Dedication; Contributors; 1 Milk Lipids - Composition, Origin and Properties; 1.1 Introduction; 1.2 Composition of milk lipids; 1.2.1 Fatty acids; 1.2.2 Triacylglycerols; 1.2.3 Mono- and diacylglycerols and free fatty acids; 1.2.4 Phospholipids; 1.2.5 Minor constituents; 1.3 Origin of milk lipids; 1.3.1 Biosynthesis and origin of the fatty acids in milk lipids; 1.3.2 De novo synthesis of fatty acids; 1.3.3 Uptake of fatty acids from the blood; 1.3.4 Desaturation of fatty acids; 1.3.5 Synthesis of triacylglycerols
1.4 Factors affecting the composition of milk lipids1.5 Intracellular origin of milk lipid globules and the milk lipid globule membrane; 1.5.1 Secretion of milk lipid globules; 1.5.2 The milk lipid globule membrane; 1.5.3 Lipids of the milk lipid globule membrane; 1.5.4 Proteins of the milk lipid globule membrane; 1.5.5 Enzymes of the milk lipid globule membrane; 1.6 Physicochemical stability of milk lipid globules; 1.6.1 Size distribution of milk lipid globules; 1.6.2 Colloidal stability of milk lipid globules; 1.6.3 Creaming of milk lipid globules; 1.6.4 Coalescence of milk lipid globules 1.6.5 Homogenisation and properties of homogenised milk lipid globules1.6.6 Temperature-induced changes in milk lipid globules; 1.7 Crystallisation and melting of milk triacylglycerols; 1.8 Conclusions; References; 2 Milk Fat Nutrition; 2.1 Introduction; 2.2 Conjugated linoleic acid; 2.2.1 Origin of rumenic acid; 2.2.2 CLA nutrition; 2.2.3 CLA as an anticancer agent; 2.2.4 Rumenic acid and mammary tumour prevention; 2.2.5 CLA, RA and colon tumour prevention; 2.2.6 Rumenic acid and the prevention of atherosclerosis; 2.2.7 Trans fatty acids and coronary heart disease 2.2.8 Rumenic acid and immunomodulation2.2.9 Rumenic acid and type 2 diabetes mellitus; 2.2.10 Rumenic acid as a growth factor; 2.3 Sphingolipids; 2.3.1 Sphingolipids in colon cancer prevention; 2.3.2 Sphingomyelin and cholesterol absorption; 2.3.3 Sphingomyelin and the immune system; 2.3.4 Sphingolipids and intestinal diseases; 2.4 Butyric acid; 2.5 Branched chain fatty acids; 2.6 Fat-soluble components; 2.6.1 The vitamins; 2.6.2 Cholesterol; 2.6.3 Other interesting components; 2.7 Further nutritional benefits; 2.8 Perceived nutritional negatives for milk 2.8.1 Milk fat and coronary artery disease2.8.2 Saturated fatty acids; 2.8.3 Fat intake and cancer; 2.8.4 Dietary fat and obesity; 2.9 Conclusions; References; 3 Separation and Standardisation of the Fat Content; 3.1 Introduction; 3.2 Overview of the history of milk fat separation; 3.3 Physical models; 3.4 Standardisation of the fat content of milk; 3.5 Conclusion; References; 4 Cream and Related Products; 4.1 Introduction; 4.2 Cream processing; 4.2.1 Separation; 4.2.2 Standardisation; 4.2.3 Heat treatment; 4.2.4 Homogenisation; 4.2.5 Quality of cream; 4.3 Whipping cream 4.3.1 Production of whipping cream |
| Record Nr. | UNINA-9910139931203321 |
| Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Dairy fats and related products [[electronic resource] /] / edited by Adnan Tamime
| Dairy fats and related products [[electronic resource] /] / edited by Adnan Tamime |
| Pubbl/distr/stampa | Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 |
| Descrizione fisica | 1 online resource (345 p.) |
| Disciplina |
637
664.3 |
| Altri autori (Persone) | TamimeA. Y |
| Collana | Society of Dairy Technology series |
| Soggetto topico |
Oils and fats, Edible
Dairy products |
| ISBN |
1-282-34372-6
9786612343728 1-4443-1622-2 1-61583-454-0 1-4443-1623-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Dairy Fats and Related Products; Contents; Preface to Technical Series; Preface; Dedication; Contributors; 1 Milk Lipids - Composition, Origin and Properties; 1.1 Introduction; 1.2 Composition of milk lipids; 1.2.1 Fatty acids; 1.2.2 Triacylglycerols; 1.2.3 Mono- and diacylglycerols and free fatty acids; 1.2.4 Phospholipids; 1.2.5 Minor constituents; 1.3 Origin of milk lipids; 1.3.1 Biosynthesis and origin of the fatty acids in milk lipids; 1.3.2 De novo synthesis of fatty acids; 1.3.3 Uptake of fatty acids from the blood; 1.3.4 Desaturation of fatty acids; 1.3.5 Synthesis of triacylglycerols
1.4 Factors affecting the composition of milk lipids1.5 Intracellular origin of milk lipid globules and the milk lipid globule membrane; 1.5.1 Secretion of milk lipid globules; 1.5.2 The milk lipid globule membrane; 1.5.3 Lipids of the milk lipid globule membrane; 1.5.4 Proteins of the milk lipid globule membrane; 1.5.5 Enzymes of the milk lipid globule membrane; 1.6 Physicochemical stability of milk lipid globules; 1.6.1 Size distribution of milk lipid globules; 1.6.2 Colloidal stability of milk lipid globules; 1.6.3 Creaming of milk lipid globules; 1.6.4 Coalescence of milk lipid globules 1.6.5 Homogenisation and properties of homogenised milk lipid globules1.6.6 Temperature-induced changes in milk lipid globules; 1.7 Crystallisation and melting of milk triacylglycerols; 1.8 Conclusions; References; 2 Milk Fat Nutrition; 2.1 Introduction; 2.2 Conjugated linoleic acid; 2.2.1 Origin of rumenic acid; 2.2.2 CLA nutrition; 2.2.3 CLA as an anticancer agent; 2.2.4 Rumenic acid and mammary tumour prevention; 2.2.5 CLA, RA and colon tumour prevention; 2.2.6 Rumenic acid and the prevention of atherosclerosis; 2.2.7 Trans fatty acids and coronary heart disease 2.2.8 Rumenic acid and immunomodulation2.2.9 Rumenic acid and type 2 diabetes mellitus; 2.2.10 Rumenic acid as a growth factor; 2.3 Sphingolipids; 2.3.1 Sphingolipids in colon cancer prevention; 2.3.2 Sphingomyelin and cholesterol absorption; 2.3.3 Sphingomyelin and the immune system; 2.3.4 Sphingolipids and intestinal diseases; 2.4 Butyric acid; 2.5 Branched chain fatty acids; 2.6 Fat-soluble components; 2.6.1 The vitamins; 2.6.2 Cholesterol; 2.6.3 Other interesting components; 2.7 Further nutritional benefits; 2.8 Perceived nutritional negatives for milk 2.8.1 Milk fat and coronary artery disease2.8.2 Saturated fatty acids; 2.8.3 Fat intake and cancer; 2.8.4 Dietary fat and obesity; 2.9 Conclusions; References; 3 Separation and Standardisation of the Fat Content; 3.1 Introduction; 3.2 Overview of the history of milk fat separation; 3.3 Physical models; 3.4 Standardisation of the fat content of milk; 3.5 Conclusion; References; 4 Cream and Related Products; 4.1 Introduction; 4.2 Cream processing; 4.2.1 Separation; 4.2.2 Standardisation; 4.2.3 Heat treatment; 4.2.4 Homogenisation; 4.2.5 Quality of cream; 4.3 Whipping cream 4.3.1 Production of whipping cream |
| Record Nr. | UNINA-9910830501903321 |
| Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Dairy fats and related products / / edited by Adnan Tamime
| Dairy fats and related products / / edited by Adnan Tamime |
| Pubbl/distr/stampa | Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 |
| Descrizione fisica | 1 online resource (345 p.) |
| Disciplina | 637 |
| Altri autori (Persone) | TamimeA. Y |
| Collana | Society of Dairy Technology series |
| Soggetto topico |
Oils and fats, Edible
Dairy products |
| ISBN |
1-282-34372-6
9786612343728 1-4443-1622-2 1-61583-454-0 1-4443-1623-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Dairy Fats and Related Products; Contents; Preface to Technical Series; Preface; Dedication; Contributors; 1 Milk Lipids - Composition, Origin and Properties; 1.1 Introduction; 1.2 Composition of milk lipids; 1.2.1 Fatty acids; 1.2.2 Triacylglycerols; 1.2.3 Mono- and diacylglycerols and free fatty acids; 1.2.4 Phospholipids; 1.2.5 Minor constituents; 1.3 Origin of milk lipids; 1.3.1 Biosynthesis and origin of the fatty acids in milk lipids; 1.3.2 De novo synthesis of fatty acids; 1.3.3 Uptake of fatty acids from the blood; 1.3.4 Desaturation of fatty acids; 1.3.5 Synthesis of triacylglycerols
1.4 Factors affecting the composition of milk lipids1.5 Intracellular origin of milk lipid globules and the milk lipid globule membrane; 1.5.1 Secretion of milk lipid globules; 1.5.2 The milk lipid globule membrane; 1.5.3 Lipids of the milk lipid globule membrane; 1.5.4 Proteins of the milk lipid globule membrane; 1.5.5 Enzymes of the milk lipid globule membrane; 1.6 Physicochemical stability of milk lipid globules; 1.6.1 Size distribution of milk lipid globules; 1.6.2 Colloidal stability of milk lipid globules; 1.6.3 Creaming of milk lipid globules; 1.6.4 Coalescence of milk lipid globules 1.6.5 Homogenisation and properties of homogenised milk lipid globules1.6.6 Temperature-induced changes in milk lipid globules; 1.7 Crystallisation and melting of milk triacylglycerols; 1.8 Conclusions; References; 2 Milk Fat Nutrition; 2.1 Introduction; 2.2 Conjugated linoleic acid; 2.2.1 Origin of rumenic acid; 2.2.2 CLA nutrition; 2.2.3 CLA as an anticancer agent; 2.2.4 Rumenic acid and mammary tumour prevention; 2.2.5 CLA, RA and colon tumour prevention; 2.2.6 Rumenic acid and the prevention of atherosclerosis; 2.2.7 Trans fatty acids and coronary heart disease 2.2.8 Rumenic acid and immunomodulation2.2.9 Rumenic acid and type 2 diabetes mellitus; 2.2.10 Rumenic acid as a growth factor; 2.3 Sphingolipids; 2.3.1 Sphingolipids in colon cancer prevention; 2.3.2 Sphingomyelin and cholesterol absorption; 2.3.3 Sphingomyelin and the immune system; 2.3.4 Sphingolipids and intestinal diseases; 2.4 Butyric acid; 2.5 Branched chain fatty acids; 2.6 Fat-soluble components; 2.6.1 The vitamins; 2.6.2 Cholesterol; 2.6.3 Other interesting components; 2.7 Further nutritional benefits; 2.8 Perceived nutritional negatives for milk 2.8.1 Milk fat and coronary artery disease2.8.2 Saturated fatty acids; 2.8.3 Fat intake and cancer; 2.8.4 Dietary fat and obesity; 2.9 Conclusions; References; 3 Separation and Standardisation of the Fat Content; 3.1 Introduction; 3.2 Overview of the history of milk fat separation; 3.3 Physical models; 3.4 Standardisation of the fat content of milk; 3.5 Conclusion; References; 4 Cream and Related Products; 4.1 Introduction; 4.2 Cream processing; 4.2.1 Separation; 4.2.2 Standardisation; 4.2.3 Heat treatment; 4.2.4 Homogenisation; 4.2.5 Quality of cream; 4.3 Whipping cream 4.3.1 Production of whipping cream |
| Record Nr. | UNINA-9910877582703321 |
| Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Dairy field
| Dairy field |
| Pubbl/distr/stampa | Indianapolis, IN, : Coulter Pub. Co., ©1991- |
| Descrizione fisica | 1 online resource |
| Disciplina | 637 |
| Soggetto topico |
Ice cream, ices, etc
Dairy products Dairy processing |
| Soggetto genere / forma | Periodicals. |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996199342503316 |
| Indianapolis, IN, : Coulter Pub. Co., ©1991- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
