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Analysis of fat intake based on the U.S. Department of Agriculture's 1994-96, 1998 Continuing Survey of Food Intakes by Individuals (CSFII)
| Analysis of fat intake based on the U.S. Department of Agriculture's 1994-96, 1998 Continuing Survey of Food Intakes by Individuals (CSFII) |
| Pubbl/distr/stampa | Washington, D.C. : , : National Center for Environmental Assessment, Office of Research and Development, U.S. Environmental Protection Agency, , [2007] |
| Descrizione fisica | 1 online resource (vii, 118, 97, 97 pages) : color illustrations, color map |
| Soggetto topico |
Food - Fat content
Nutrition - Evaluation |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Analysis of fat intake based on the U.S. Department of Agriculture's 1994-96, 1998 Continuing Survey of Food Intakes by Individuals |
| Record Nr. | UNINA-9910707635303321 |
| Washington, D.C. : , : National Center for Environmental Assessment, Office of Research and Development, U.S. Environmental Protection Agency, , [2007] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Chemical, biological, and functional aspects of food lipids / / edited by Zdzislaw E. Sikorski, Anna Kolakowska
| Chemical, biological, and functional aspects of food lipids / / edited by Zdzislaw E. Sikorski, Anna Kolakowska |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Boca Raton : , : Taylor & Francis, , 2011 |
| Descrizione fisica | 1 online resource (500 p.) |
| Disciplina | 664.3 |
| Altri autori (Persone) |
SikorskiZdzislaw E
KosakowskaAnna <1938-> |
| Collana | Chemical and functional properties of food components series |
| Soggetto topico |
Lipids
Food - Fat content Food industry and trade |
| Soggetto genere / forma | Electronic books. |
| ISBN |
0-429-15069-5
1-283-00449-6 9786613004499 1-4398-0238-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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
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 |
| Record Nr. | UNINA-9910459224303321 |
| Boca Raton : , : Taylor & Francis, , 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Chemical, biological, and functional aspects of food lipids / / edited by Zdzislaw E. Sikorski, Anna Kolakowska
| Chemical, biological, and functional aspects of food lipids / / edited by Zdzislaw E. Sikorski, Anna Kolakowska |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Boca Raton : , : Taylor & Francis, , 2011 |
| Descrizione fisica | 1 online resource (500 p.) |
| Disciplina | 664.3 |
| Altri autori (Persone) |
SikorskiZdzislaw E
KosakowskaAnna <1938-> |
| Collana | Chemical and functional properties of food components series |
| Soggetto topico |
Lipids
Food - Fat content Food industry and trade |
| ISBN |
0-429-15069-5
1-283-00449-6 9786613004499 1-4398-0238-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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
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 |
| Record Nr. | UNINA-9910791867803321 |
| Boca Raton : , : Taylor & Francis, , 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Chemical, biological, and functional aspects of food lipids / / edited by Zdzislaw E. Sikorski, Anna Kolakowska
| Chemical, biological, and functional aspects of food lipids / / edited by Zdzislaw E. Sikorski, Anna Kolakowska |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Boca Raton : , : Taylor & Francis, , 2011 |
| Descrizione fisica | 1 online resource (500 p.) |
| Disciplina | 664.3 |
| Altri autori (Persone) |
SikorskiZdzislaw E
KosakowskaAnna <1938-> |
| Collana | Chemical and functional properties of food components series |
| Soggetto topico |
Lipids
Food - Fat content Food industry and trade |
| ISBN |
0-429-15069-5
1-283-00449-6 9786613004499 1-4398-0238-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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
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 |
| Record Nr. | UNINA-9910819524203321 |
| Boca Raton : , : Taylor & Francis, , 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Fats in food technology / / edited by Kanes K. Rajah ; contributors Albert J. Dijkstra [and nine others]
| Fats in food technology / / edited by Kanes K. Rajah ; contributors Albert J. Dijkstra [and nine others] |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Cambridge, England : , : John Wiley & Sons, Inc., , 2014 |
| Descrizione fisica | 1 online resource (558 p.) |
| Disciplina | 664/.07 |
| Altri autori (Persone) |
RajahKanes K
DijkstraAlbert J |
| Soggetto topico |
Food - Composition
Food - Fat content |
| ISBN |
1-118-78876-1
1-118-78874-5 1-118-78877-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Title Page; Copyright; List of Contributors; Preface; Chapter 1: Physical properties of fats in food1; 1.1 Introduction; 1.2 Basic physical properties of fat crystals; 1.3 Structure-function relations in food fats; 1.4 Conclusion; References; Chapter 2: Bakery fats1; 2.1 Introduction; 2.2 Production of margarine and shortening; 2.3 Crystallisation behaviour; 2.4 Processing; 2.5 Plastic bakery fats; 2.6 The influence of emulsifiers in baking; 2.12 Conclusion; Acknowledgement; References; Chapter 3: Water continuous emulsions; 3.1 Introduction
3.2 Preparation of water continuous emulsions3.3 Factors affecting water continuous emulsions; References; Chapter 4: Oil modification processes; 4.1 Introduction; 4.2 Hydrogenation; 4.3 Interesterification; 4.4 Fractionation; 4.5 Discussion; References; Chapter 5: Fats for chocolate and sugar confectionery1; 5.1 Introduction; 5.2 Production and properties; 5.3 Legislation and regulatory aspects; 5.5 Filling applications; 5.6 Problem areas; 5.7 Nutritional aspects of confectionery fats; 5.8 Conclusion; Acknowledgements; References; Chapter 6: Spreadable products; 6.1 Introduction 6.2 Legislation6.3 Emulsion technology; 6.4 Process technology; 6.5 Yellow fat blends; 6.6 Flavoured butters; 6.7 Non-yellow fat range; References; Chapter 7: Emulsifiers and stabilisers1; 7.1 Introduction; 7.2 Surface activity; 7.3 Interface formation; 7.4 Stabilisation; 7.5 Food emulsifiers; 7.6 The hydrophilic-lipophilic balance; 7.7 Hydrocolloid stabilisers and thickeners; 7.8 Applications; 7.9 Regulatory aspects; References; Chapter 8: Food safety and quality issues of dairy fats; 8.1 Introduction; 8.2 Food-borne disease: the problem; 8.3 Food safety and quality issues of dairy fats 8.4 Implementing the HACCP8.5 Food safety and quality in dairy production; 8.6 Future trends; References; Chapter 9: Culinary fats: solid and liquid frying oils and speciality oils1; 9.1 Introduction; 9.2 Salad and cooking oils; 9.3 Frying fats; 9.4 Oils for roasting nuts; 9.5 Ghee; 9.6 Vanaspati; 9.7 Speciality oils; 9.8 Conclusion; References; Appendix: Nomenclature for fatty acids and triglycerides; Index |
| Record Nr. | UNINA-9910138958503321 |
| Cambridge, England : , : John Wiley & Sons, Inc., , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Fats in food technology / / edited by Kanes K. Rajah ; contributors Albert J. Dijkstra [and nine others]
| Fats in food technology / / edited by Kanes K. Rajah ; contributors Albert J. Dijkstra [and nine others] |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Cambridge, England : , : John Wiley & Sons, Inc., , 2014 |
| Descrizione fisica | 1 online resource (558 p.) |
| Disciplina | 664/.07 |
| Altri autori (Persone) |
RajahKanes K
DijkstraAlbert J |
| Soggetto topico |
Food - Composition
Food - Fat content |
| ISBN |
1-118-78876-1
1-118-78874-5 1-118-78877-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Title Page; Copyright; List of Contributors; Preface; Chapter 1: Physical properties of fats in food1; 1.1 Introduction; 1.2 Basic physical properties of fat crystals; 1.3 Structure-function relations in food fats; 1.4 Conclusion; References; Chapter 2: Bakery fats1; 2.1 Introduction; 2.2 Production of margarine and shortening; 2.3 Crystallisation behaviour; 2.4 Processing; 2.5 Plastic bakery fats; 2.6 The influence of emulsifiers in baking; 2.12 Conclusion; Acknowledgement; References; Chapter 3: Water continuous emulsions; 3.1 Introduction
3.2 Preparation of water continuous emulsions3.3 Factors affecting water continuous emulsions; References; Chapter 4: Oil modification processes; 4.1 Introduction; 4.2 Hydrogenation; 4.3 Interesterification; 4.4 Fractionation; 4.5 Discussion; References; Chapter 5: Fats for chocolate and sugar confectionery1; 5.1 Introduction; 5.2 Production and properties; 5.3 Legislation and regulatory aspects; 5.5 Filling applications; 5.6 Problem areas; 5.7 Nutritional aspects of confectionery fats; 5.8 Conclusion; Acknowledgements; References; Chapter 6: Spreadable products; 6.1 Introduction 6.2 Legislation6.3 Emulsion technology; 6.4 Process technology; 6.5 Yellow fat blends; 6.6 Flavoured butters; 6.7 Non-yellow fat range; References; Chapter 7: Emulsifiers and stabilisers1; 7.1 Introduction; 7.2 Surface activity; 7.3 Interface formation; 7.4 Stabilisation; 7.5 Food emulsifiers; 7.6 The hydrophilic-lipophilic balance; 7.7 Hydrocolloid stabilisers and thickeners; 7.8 Applications; 7.9 Regulatory aspects; References; Chapter 8: Food safety and quality issues of dairy fats; 8.1 Introduction; 8.2 Food-borne disease: the problem; 8.3 Food safety and quality issues of dairy fats 8.4 Implementing the HACCP8.5 Food safety and quality in dairy production; 8.6 Future trends; References; Chapter 9: Culinary fats: solid and liquid frying oils and speciality oils1; 9.1 Introduction; 9.2 Salad and cooking oils; 9.3 Frying fats; 9.4 Oils for roasting nuts; 9.5 Ghee; 9.6 Vanaspati; 9.7 Speciality oils; 9.8 Conclusion; References; Appendix: Nomenclature for fatty acids and triglycerides; Index |
| Record Nr. | UNINA-9910828250303321 |
| Cambridge, England : , : John Wiley & Sons, Inc., , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Meeting total fat requirements for school lunches [[electronic resource] ] : influence of school policies and characteristics / / Constance Newman ... [and others]
| Meeting total fat requirements for school lunches [[electronic resource] ] : influence of school policies and characteristics / / Constance Newman ... [and others] |
| Autore | Newman Constance |
| Pubbl/distr/stampa | [Washington, D.C.] : , : U.S. Dept. of Agriculture, Economic Research Service, , [2009] |
| Descrizione fisica | 1 online resource (16 pages) : color illustrations |
| Collana | Economic research report |
| Soggetto topico |
School lunchrooms, cafeterias, etc - United States
Nutrition policy - United States National school lunch program Food - Fat content School children - Food - United States Obesity in children - United States - Prevention Vending machines |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Meeting total fat requirements for school lunches |
| Record Nr. | UNINA-9910697289203321 |
Newman Constance
|
||
| [Washington, D.C.] : , : U.S. Dept. of Agriculture, Economic Research Service, , [2009] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
