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Sonocrystallization of fats / / Silvana Martini
| Sonocrystallization of fats / / Silvana Martini |
| Autore | Martini Silvana |
| Edizione | [1st ed. 2013.] |
| Pubbl/distr/stampa | New York, : Springer, 2013 |
| Descrizione fisica | 1 online resource (vi, 66 pages) : illustrations |
| Disciplina | 664.3 |
| Collana | SpringerBriefs in food, health, and nutrition |
| Soggetto topico |
Fatty acids
Oils and fats |
| ISBN | 1-4614-7693-3 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Introduction -- An overview of ultrasound -- Ultrasound process parameters -- Common uses of power ultrasound in the food industry -- Mechanisms involved in sonocrystallization -- Sonocrystallization of fats -- Future trends . |
| Record Nr. | UNINA-9910437803803321 |
Martini Silvana
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| New York, : Springer, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Sopra la quantita di rame che si ritrova nell' olio ottenuto da olivi trattati con poltiglia cupro-calcica / NapoleonePasserini
| Sopra la quantita di rame che si ritrova nell' olio ottenuto da olivi trattati con poltiglia cupro-calcica / NapoleonePasserini |
| Autore | Passerini, Napoleone <1862-1951> |
| Pubbl/distr/stampa | Firenze : ..., 1906 |
| Descrizione fisica | 8 p. ; 23 cm |
| Disciplina | 664.3 |
| Soggetto non controllato | Olii |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNINA-990001797930403321 |
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Passerini, Napoleone <1862-1951>
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| Firenze : ..., 1906 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Sopra la quantita di sostanza oleosa contenuta in alcuni campioni di sansa di olive / Napoleone Passerini
| Sopra la quantita di sostanza oleosa contenuta in alcuni campioni di sansa di olive / Napoleone Passerini |
| Autore | Passerini, Napoleone <1862-1951> |
| Pubbl/distr/stampa | Modena : ..., 1907 |
| Descrizione fisica | p. 606-617 ; 24 cm |
| Disciplina | 664.3 |
| Soggetto non controllato | Olii |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNINA-990001859430403321 |
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Passerini, Napoleone <1862-1951>
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| Modena : ..., 1907 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Sostanze grasse alimentari / Giovanni Amelotti, Patrizia Montorfano
| Sostanze grasse alimentari / Giovanni Amelotti, Patrizia Montorfano |
| Autore | Amelotti, Giovanni |
| Pubbl/distr/stampa | Milano, : CLESAV, 1982 |
| Descrizione fisica | 174 p. ; 25 cm |
| Disciplina | 664.3 |
| Altri autori (Persone) | Montorfano, Patrizia |
| Soggetto non controllato | Grassi alimentari |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNINA-990001735450403321 |
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Amelotti, Giovanni
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| Milano, : CLESAV, 1982 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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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 | ||
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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 | ||
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Structure-function analysis of edible fats / / Alejandro G. Marangoni
| Structure-function analysis of edible fats / / Alejandro G. Marangoni |
| Autore | Marangoni Alejandro G. |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Urbana, Illinois : , : AOCS Press, , 2018 |
| Descrizione fisica | 1 online resource (viii, 314 pages) : illustrations |
| Disciplina | 664.3 |
| Soggetto topico | Oils and fats, Edible - Analysis |
| ISBN | 0-12-814042-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910583353903321 |
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Marangoni Alejandro G.
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| Urbana, Illinois : , : AOCS Press, , 2018 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Studi sulle sanse dell' ulivo / Eustachio Mingioli
| Studi sulle sanse dell' ulivo / Eustachio Mingioli |
| Autore | Mingioli, Eustachio |
| Pubbl/distr/stampa | Napoli : Stab. Tip. Giannini, 1877 |
| Descrizione fisica | 22 p. ; 27 cm |
| Disciplina | 664.3 |
| Soggetto non controllato |
Industrie olearie
Sanse |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNINA-990001791180403321 |
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Mingioli, Eustachio
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| Napoli : Stab. Tip. Giannini, 1877 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Sull' uso migliore delle bucchiette d' oliva esaurite col solfuro di carbonio / Flaminio Bracci
| Sull' uso migliore delle bucchiette d' oliva esaurite col solfuro di carbonio / Flaminio Bracci |
| Autore | Bracci, Flaminio |
| Pubbl/distr/stampa | Modena : ..., 1893 |
| Descrizione fisica | 236-244 p. ; 25 cm |
| Disciplina | 664.3 |
| Soggetto non controllato | Olii |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNINA-990001867550403321 |
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Bracci, Flaminio
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| Modena : ..., 1893 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Sulla densita ed acidita degli oli alimentari dell' Umbria / I. Bellucci
| Sulla densita ed acidita degli oli alimentari dell' Umbria / I. Bellucci |
| Autore | Bellucci, I. |
| Pubbl/distr/stampa | Modena : ..., 1901 |
| Descrizione fisica | p. 241-249 ; 24 cm |
| Disciplina | 664.3 |
| Soggetto non controllato | Olii |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNINA-990001868580403321 |
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Bellucci, I.
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| Modena : ..., 1901 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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