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Biochimica et biophysica acta Molecular and cell biology of lipids
| Biochimica et biophysica acta Molecular and cell biology of lipids |
| Pubbl/distr/stampa | [New York], : Elsevier Science, 1998- |
| Descrizione fisica | 1 online resource |
| Soggetto topico |
Lipids
Lipids - Synthesis Lipids - Metabolism Lipid Metabolism Lipogenèse Lipides - Métabolisme Lipides lipid |
| Soggetto genere / forma |
Periodical
periodicals. Periodicals. Périodiques. |
| ISSN | 1879-2618 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Altri titoli varianti |
Molecular and cell biology of lipids
BBA. |
| Record Nr. | UNINA-9910145717903321 |
| [New York], : Elsevier Science, 1998- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Specialty oils and fats in food and nutrition : properties, processing and applications / / edited by Geoff Talbot
| Specialty oils and fats in food and nutrition : properties, processing and applications / / edited by Geoff Talbot |
| Pubbl/distr/stampa | Amsterdam : , : Elsevier, , [2015] |
| Descrizione fisica | 1 online resource (382 p.) |
| Disciplina | 664.3 |
| Collana | Woodhead Publishing series in food science, technology and nutrition |
| Soggetto topico |
Lipids in nutrition
Lipids - Biotechnology Lipids - Synthesis Oils and fats - Biotechnology |
| ISBN |
1-78242-397-4
1-78242-376-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications; Copyright; Contents; List of contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Part One: Properties and processing of specialty oils and fats; Chapter 1: Olive oil: Properties and processing for use in food; 1.1 . Mediterranean world and the culture of the olive tree; 1.2 . Grades of olive oil: Definitions, standards, legislation; 1.3 . Composition of virgin olive oil; 1.3.1 . Fatty acids, triacylglycerols; 1.3.2 . Partial glycerides
1.3.3 . Nontriacylglycerol constituents1.3.3.1 . Hydrocarbons; 1.3.3.2 . Sterols; Common sterols (4 α -desmethylsterols); 4 α -Methylsterols; Triterpene alcohols (4,4-dimethylsterols); 1.3.3.3 . Triterpene dialcohols; 1.3.3.4 . Aliphatic and other alcohols; 1.3.3.5 . Diterpene alcohols; 1.3.3.6 . Hydroxyterpenic acids; 1.3.3.7 . Tocopherols; 1.3.3.8 . Pigments; Carotenoids; Chlorophylls; 1.3.3.9 . Volatile and aroma compounds; 1.3.3.10 . Polar phenols; 1.3.3.11 . Other minor components; Phospholipids; Proteins 1.4 . Properties of VOO and conventional methods for quality evaluation and authenticity1.4.1 . Ascertaining the grade; 1.4.2 . Identity; 1.4.3 . Properties and methods not included in international standards; 1.4.3.1 . Oxidative stability; 1.4.3.2 . Polar phenols; 1.4.3.3 . Absorbance at 225 nm; 1.4.3.4 . Measurement of antioxidant capacity; 1.4.3.5 . Partial glycerides; 1.4.3.6 . Polymeric compounds and oxidation products as determined by high-performance size-exclusion chromatography ( H ... 1.5 . Synopsis of health effects of virgin olive: Claims related to fatty acid composition and polar phenols1.5.1 . Health claims; 1.5.2 . Bioactivity of various minor constituents; 1.5.2.1 . Polar phenolic compounds; Hydroxytyrosol, tyrosol, oleuropein, oleocanthal, and others; Lignans; Flavonoids; Hydroxy-isochromans; 1.5.2.2 . Nonpolar phenols; 1.5.2.3 . Nonphenolic compounds; Triterpene dialcohols and hydroxyterpenic acids; Phytosterols; Squalene; 1.6 . Processing of nonedible oils: Composition and properties of refined olive oil and refined residue oil; 1.6.1 . Refined olive oil 1.6.2 . Refined olive residue (olive pomace) oil1.7 . Factors affecting virgin olive oil composition, properties, quality, and nutritional value; 1.7.1 . Pedoclimatic factors, fruit maturity, cultivar; 1.7.2 . Processing of fruits, storage, and packaging; 1.7.3 . Innovative proposals to maintain high levels of biophenols in virgin olive oil; 1.7.3.1 . Preprocessing; 1.7.3.2 . Crushing and malaxation; 1.7.3.3 . Filtration; 1.7.3.4 . Cloudy (veiled) virgin olive oil; 1.8 . Culinary applications; 1.8.1 . Frying; 1.8.2 . Innovative proposals for the production of olive-based products 1.9 . Novel analytical techniques to monitor quality and check authenticity, varietal differences, geographical origin, ... |
| Record Nr. | UNINA-9910797375903321 |
| Amsterdam : , : Elsevier, , [2015] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Specialty oils and fats in food and nutrition : properties, processing and applications / / edited by Geoff Talbot
| Specialty oils and fats in food and nutrition : properties, processing and applications / / edited by Geoff Talbot |
| Pubbl/distr/stampa | Amsterdam : , : Elsevier, , [2015] |
| Descrizione fisica | 1 online resource (382 p.) |
| Disciplina | 664.3 |
| Collana | Woodhead Publishing series in food science, technology and nutrition |
| Soggetto topico |
Lipids in nutrition
Lipids - Biotechnology Lipids - Synthesis Oils and fats - Biotechnology |
| ISBN |
1-78242-397-4
1-78242-376-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications; Copyright; Contents; List of contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Part One: Properties and processing of specialty oils and fats; Chapter 1: Olive oil: Properties and processing for use in food; 1.1 . Mediterranean world and the culture of the olive tree; 1.2 . Grades of olive oil: Definitions, standards, legislation; 1.3 . Composition of virgin olive oil; 1.3.1 . Fatty acids, triacylglycerols; 1.3.2 . Partial glycerides
1.3.3 . Nontriacylglycerol constituents1.3.3.1 . Hydrocarbons; 1.3.3.2 . Sterols; Common sterols (4 α -desmethylsterols); 4 α -Methylsterols; Triterpene alcohols (4,4-dimethylsterols); 1.3.3.3 . Triterpene dialcohols; 1.3.3.4 . Aliphatic and other alcohols; 1.3.3.5 . Diterpene alcohols; 1.3.3.6 . Hydroxyterpenic acids; 1.3.3.7 . Tocopherols; 1.3.3.8 . Pigments; Carotenoids; Chlorophylls; 1.3.3.9 . Volatile and aroma compounds; 1.3.3.10 . Polar phenols; 1.3.3.11 . Other minor components; Phospholipids; Proteins 1.4 . Properties of VOO and conventional methods for quality evaluation and authenticity1.4.1 . Ascertaining the grade; 1.4.2 . Identity; 1.4.3 . Properties and methods not included in international standards; 1.4.3.1 . Oxidative stability; 1.4.3.2 . Polar phenols; 1.4.3.3 . Absorbance at 225 nm; 1.4.3.4 . Measurement of antioxidant capacity; 1.4.3.5 . Partial glycerides; 1.4.3.6 . Polymeric compounds and oxidation products as determined by high-performance size-exclusion chromatography ( H ... 1.5 . Synopsis of health effects of virgin olive: Claims related to fatty acid composition and polar phenols1.5.1 . Health claims; 1.5.2 . Bioactivity of various minor constituents; 1.5.2.1 . Polar phenolic compounds; Hydroxytyrosol, tyrosol, oleuropein, oleocanthal, and others; Lignans; Flavonoids; Hydroxy-isochromans; 1.5.2.2 . Nonpolar phenols; 1.5.2.3 . Nonphenolic compounds; Triterpene dialcohols and hydroxyterpenic acids; Phytosterols; Squalene; 1.6 . Processing of nonedible oils: Composition and properties of refined olive oil and refined residue oil; 1.6.1 . Refined olive oil 1.6.2 . Refined olive residue (olive pomace) oil1.7 . Factors affecting virgin olive oil composition, properties, quality, and nutritional value; 1.7.1 . Pedoclimatic factors, fruit maturity, cultivar; 1.7.2 . Processing of fruits, storage, and packaging; 1.7.3 . Innovative proposals to maintain high levels of biophenols in virgin olive oil; 1.7.3.1 . Preprocessing; 1.7.3.2 . Crushing and malaxation; 1.7.3.3 . Filtration; 1.7.3.4 . Cloudy (veiled) virgin olive oil; 1.8 . Culinary applications; 1.8.1 . Frying; 1.8.2 . Innovative proposals for the production of olive-based products 1.9 . Novel analytical techniques to monitor quality and check authenticity, varietal differences, geographical origin, ... |
| Record Nr. | UNINA-9910808007903321 |
| Amsterdam : , : Elsevier, , [2015] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
