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Oils and fats in the food industry [[electronic resource] /] / Frank D. Gunstone
| Oils and fats in the food industry [[electronic resource] /] / Frank D. Gunstone |
| Autore | Gunstone F. D |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Wiley-Blackwell Pub., 2008 |
| Descrizione fisica | 1 online resource (160 p.) |
| Disciplina |
664.3
664/.3 |
| Collana | Food industry briefing series |
| Soggetto topico |
Oils and fats
Food industry and trade |
| ISBN |
1-282-68848-0
9786612688485 1-4443-0242-6 1-4443-0243-4 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Contents; Series Editor's Foreword; Preface; Abbreviations and Acronyms; Chapter 1 The Chemical Nature of Lipids; 1.1 Fatty acids; 1.2 Triacylglycerols; 1.3 Ester waxes; 1.4 Phospholipids; 1.5 Sterols and sterol esters; 1.6 Tocols; 1.7 Hydrocarbons; Chapter 2 The Major Sources of Oils and Fats; 2.1 Introduction; 2.2 Animal fats (butter, lard, tallow, chicken fat, and fish oils); 2.3 Cocoa butter and cocoa butter alternatives; 2.4 Lauric oils (coconut, palm kernel); 2.5 Olive oil; 2.6 Palm oil; 2.7 Rapeseed (canola) oil; 2.8 Soybean oil; 2.9 Sunflower seed oil; 2.10 Other vegetable oils
2.11 Single cell oilsChapter 3 Extraction, Refining, and Modification Processes; 3.1 Extraction; 3.2 Refining; 3.3 Modification processes; 3.4 Blending; 3.5 Fractionation including winterisation and dewaxing; 3.6 Hydrogenation; 3.7 Interesterification using a chemical catalyst; 3.8 Interesterification using an enzymatic catalyst; 3.9 Domestication of wild crops; 3.10 Oilseeds modified by conventional seed breeding or by genetic engineering; 3.11 Animal fats modified through nutritional changes; Chapter 4 Analytical Parameters; 4.1 Introduction; 4.2 Oil content; 4.3 Unsaturation - iodine value 4.4 Saponification - free acids, sap value4.5 Melting behaviour, solid fat content, low-temperature properties; 4.6 Oxidation - peroxide value, anisidine value, stability, shelf life, stability trials, taste panels; 4.7 Gas chromatography; 4.8 Near-infrared and Fourier transform infrared spectroscopy; 4.9 [sup(1)]H NMR spectroscopy; 4.10 [sup(13)]C NMR and [sup(31)]P NMR spectroscopy; 4.11 Mass spectrometry; Chapter 5 Physical Properties; 5.1 Polymorphism, crystal structure, and melting point; 5.2 Alkanoic and alkenoic acids; 5.3 Glycerol esters; 5.4 Ultraviolet spectroscopy 5.5 IR and Raman spectroscopy5.6 Nuclear magnetic resonance spectroscopy; 5.7 Mass spectrometry; 5.8 Density; 5.9 Viscosity; 5.10 Refractive index; 5.11 Solubility of gases in oils; 5.12 Other physical properties; Chapter 6 Chemical Properties; 6.1 Hydrogenation; 6.2 Atmospheric oxidation; 6.3 Thermal changes; 6.4 Reactions of the carboxyl/ester function; Chapter 7 Nutritional Properties; 7.1 Introduction; 7.2 EFA and fatty acid metabolism; 7.3 De novo synthesis of saturated acids; 7.4 Desaturation and elongation in plant systems; 7.5 Desaturation and elongation in animal systems 7.6 Antioxidants7.7 Cholesterol and phytosterols; 7.8 Conjugated linoleic acid; 7.9 Diacyglycerols; 7.10 Recommended intake of fats and of fatty acids; 7.11 Role of fats in health and disease; 7.12 Obesity; 7.13 Coronary heart disease; 7.14 Diabetes; 7.15 Inflammatory diseases; 7.16 Psychiatric disorders; 7.17 Cancer; Chapter 8 Major Edible Uses of Oils and Fats; 8.1 Introduction; 8.2 Spreads - butter and ghee; 8.3 Spreads - margarine, vanaspati, and flavoured spreads; 8.4 Baking fats and shortenings; 8.5 Frying oils and fats; 8.6 Salad oils, mayonnaise and salad cream, French dressing 8.7 Chocolate and confectionery fats |
| Record Nr. | UNINA-9910830505103321 |
Gunstone F. D
|
||
| Oxford ; ; Ames, Iowa, : Wiley-Blackwell Pub., 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Oils and fats in the food industry [[electronic resource] /] / Frank D. Gunstone
| Oils and fats in the food industry [[electronic resource] /] / Frank D. Gunstone |
| Autore | Gunstone F. D |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Wiley-Blackwell Pub., 2008 |
| Descrizione fisica | 1 online resource (160 p.) |
| Disciplina |
664.3
664/.3 |
| Collana | Food industry briefing series |
| Soggetto topico |
Oils and fats
Food industry and trade |
| ISBN |
1-282-68848-0
9786612688485 1-4443-0242-6 1-4443-0243-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Contents; Series Editor's Foreword; Preface; Abbreviations and Acronyms; Chapter 1 The Chemical Nature of Lipids; 1.1 Fatty acids; 1.2 Triacylglycerols; 1.3 Ester waxes; 1.4 Phospholipids; 1.5 Sterols and sterol esters; 1.6 Tocols; 1.7 Hydrocarbons; Chapter 2 The Major Sources of Oils and Fats; 2.1 Introduction; 2.2 Animal fats (butter, lard, tallow, chicken fat, and fish oils); 2.3 Cocoa butter and cocoa butter alternatives; 2.4 Lauric oils (coconut, palm kernel); 2.5 Olive oil; 2.6 Palm oil; 2.7 Rapeseed (canola) oil; 2.8 Soybean oil; 2.9 Sunflower seed oil; 2.10 Other vegetable oils
2.11 Single cell oilsChapter 3 Extraction, Refining, and Modification Processes; 3.1 Extraction; 3.2 Refining; 3.3 Modification processes; 3.4 Blending; 3.5 Fractionation including winterisation and dewaxing; 3.6 Hydrogenation; 3.7 Interesterification using a chemical catalyst; 3.8 Interesterification using an enzymatic catalyst; 3.9 Domestication of wild crops; 3.10 Oilseeds modified by conventional seed breeding or by genetic engineering; 3.11 Animal fats modified through nutritional changes; Chapter 4 Analytical Parameters; 4.1 Introduction; 4.2 Oil content; 4.3 Unsaturation - iodine value 4.4 Saponification - free acids, sap value4.5 Melting behaviour, solid fat content, low-temperature properties; 4.6 Oxidation - peroxide value, anisidine value, stability, shelf life, stability trials, taste panels; 4.7 Gas chromatography; 4.8 Near-infrared and Fourier transform infrared spectroscopy; 4.9 [sup(1)]H NMR spectroscopy; 4.10 [sup(13)]C NMR and [sup(31)]P NMR spectroscopy; 4.11 Mass spectrometry; Chapter 5 Physical Properties; 5.1 Polymorphism, crystal structure, and melting point; 5.2 Alkanoic and alkenoic acids; 5.3 Glycerol esters; 5.4 Ultraviolet spectroscopy 5.5 IR and Raman spectroscopy5.6 Nuclear magnetic resonance spectroscopy; 5.7 Mass spectrometry; 5.8 Density; 5.9 Viscosity; 5.10 Refractive index; 5.11 Solubility of gases in oils; 5.12 Other physical properties; Chapter 6 Chemical Properties; 6.1 Hydrogenation; 6.2 Atmospheric oxidation; 6.3 Thermal changes; 6.4 Reactions of the carboxyl/ester function; Chapter 7 Nutritional Properties; 7.1 Introduction; 7.2 EFA and fatty acid metabolism; 7.3 De novo synthesis of saturated acids; 7.4 Desaturation and elongation in plant systems; 7.5 Desaturation and elongation in animal systems 7.6 Antioxidants7.7 Cholesterol and phytosterols; 7.8 Conjugated linoleic acid; 7.9 Diacyglycerols; 7.10 Recommended intake of fats and of fatty acids; 7.11 Role of fats in health and disease; 7.12 Obesity; 7.13 Coronary heart disease; 7.14 Diabetes; 7.15 Inflammatory diseases; 7.16 Psychiatric disorders; 7.17 Cancer; Chapter 8 Major Edible Uses of Oils and Fats; 8.1 Introduction; 8.2 Spreads - butter and ghee; 8.3 Spreads - margarine, vanaspati, and flavoured spreads; 8.4 Baking fats and shortenings; 8.5 Frying oils and fats; 8.6 Salad oils, mayonnaise and salad cream, French dressing 8.7 Chocolate and confectionery fats |
| Record Nr. | UNINA-9910840934503321 |
|
Gunstone F. D
|
||
| Oxford ; ; Ames, Iowa, : Wiley-Blackwell Pub., 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Oleificio / Eustachio Mingioli
| Oleificio / Eustachio Mingioli |
| Autore | Mingioli, Eustachio |
| Edizione | [2. ed.] |
| Pubbl/distr/stampa | Milano : L'Italia Agricola Ed., 1885 |
| Descrizione fisica | 194 p. ; 25 cm |
| Disciplina | 664.3 |
| Soggetto non controllato | Industrie olearie |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNINA-990001735960403321 |
|
Mingioli, Eustachio
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| Milano : L'Italia Agricola Ed., 1885 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Oleificio moderno / Eustachio Mingioli
| Oleificio moderno / Eustachio Mingioli |
| Autore | Mingioli, Eustachio |
| Pubbl/distr/stampa | Torino : UTET, 1901 |
| Descrizione fisica | 200 p. : ill. ; 27 cm |
| Disciplina |
630
664.3 |
| Soggetto non controllato |
Agricoltura - Enciclopedie
Industrie olearie |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Nota di contenuto | Parte 1: Ingegneria olearia Parte 2: Elaiotecnica |
| Record Nr. | UNINA-990000177540403321 |
|
Mingioli, Eustachio
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||
| Torino : UTET, 1901 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Oli e grassi-chimica e tecnologia / Cesare Carola, Giuseppe Cerutti
| Oli e grassi-chimica e tecnologia / Cesare Carola, Giuseppe Cerutti |
| Autore | Carola, Cesare |
| Pubbl/distr/stampa | Milano : Etas Kompass, 1967 |
| Descrizione fisica | VII, 230 p. ; 26 cm |
| Disciplina | 664.3 |
| Soggetto non controllato |
Olii alimentari
Grassi alimentari |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNINA-990001735470403321 |
|
Carola, Cesare
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| Milano : Etas Kompass, 1967 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Olii per lubrificazione / Salvatore Raineri
| Olii per lubrificazione / Salvatore Raineri |
| Autore | Raineri, Salvatore |
| Pubbl/distr/stampa | Roma : Forzani, 1894 |
| Descrizione fisica | 44 p. ; 23 cm |
| Disciplina | 664.3 |
| Soggetto non controllato | Olii |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNINA-990001798110403321 |
|
Raineri, Salvatore
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| Roma : Forzani, 1894 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Ottimizzazione della qualità dell'olio vergine di olivo in relazione alle condizioni operative del processo di estrazione [Tesi di dottorato] / tesi presentata: da Concetta Gabriella Caporale ; docente tutore: Gaetano Lanzarini ; coordinatore del dottorato: Francesca Clementi
| Ottimizzazione della qualità dell'olio vergine di olivo in relazione alle condizioni operative del processo di estrazione [Tesi di dottorato] / tesi presentata: da Concetta Gabriella Caporale ; docente tutore: Gaetano Lanzarini ; coordinatore del dottorato: Francesca Clementi |
| Autore | Caporale, Concetta Gabriella |
| Descrizione fisica | 1 v. (varie sequenze) ; 30 cm. |
| Disciplina | 664.3 |
| Soggetto topico |
Industria olearia
Olio di oliva - Estrazione |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNIBAS-000017379 |
|
Caporale, Concetta Gabriella
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||
| Materiale a stampa | ||
| Lo trovi qui: Univ. della Basilicata | ||
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Practical Tinker Board [[electronic resource] ] : Getting Started and Building Projects with the ASUS Single-Board Computer / / by Liz Clark
| Practical Tinker Board [[electronic resource] ] : Getting Started and Building Projects with the ASUS Single-Board Computer / / by Liz Clark |
| Autore | Clark Liz |
| Edizione | [1st ed. 2019.] |
| Pubbl/distr/stampa | Berkeley, CA : , : Apress : , : Imprint : Apress, , 2019 |
| Descrizione fisica | 1 online resource (331 pages) |
| Disciplina | 664.3 |
| Soggetto topico |
Computer input-output equipment
Computer communication systems Hardware and Maker Computer Communication Networks |
| ISBN | 1-4842-3826-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Part I: Getting Started -- Chapter 1: What is the ASUS Tinker Board? -- Chapter 2: Ready to Begin: What do you need to use a Tinker Board?.-Chapter 3: Installing an Operating System -- Part II: Official Operating Systems and GPIO -- Chapter 4: Getting to Know TinkerOS -- Chapter 5: Programming with the GPIO Pins -- Chapter 6: Android on the Tinker Board -- Part III: Tinker Board Projects -- Chapter 7: Project 1: Build a Game Emulation System -- Chapter 8: Project 2: Use the Tinker Board as a Media Center with Kodi -- Chapter 9: Project 3: Stream Music to the Tinker Board with Volumio -- Chapter 10: Project 4: Using an e-Paper Display for Weather Data -- Chapter 11: Project 5: Build a Robot with a Streaming Camera Feed. |
| Record Nr. | UNINA-9910338002303321 |
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Clark Liz
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| Berkeley, CA : , : Apress : , : Imprint : Apress, , 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Products from Olive Tree / / edited by Dimitrios Boskou, Maria Lisa Clodoveo
| Products from Olive Tree / / edited by Dimitrios Boskou, Maria Lisa Clodoveo |
| Pubbl/distr/stampa | Rijeka, Croatia : , : IntechOpen, , 2016 |
| Descrizione fisica | 1 online resource (344 pages) : illustrations |
| Disciplina | 664.3 |
| Soggetto topico | Oils and fats - Analysis |
| ISBN |
953-51-4164-3
953-51-2725-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910169210903321 |
| Rijeka, Croatia : , : IntechOpen, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Produits oleagineaux et huiles vegetales / Istituto Internazionale d'Agricoltura
| Produits oleagineaux et huiles vegetales / Istituto Internazionale d'Agricoltura |
| Autore | Istituto internazionale di agricoltura |
| Pubbl/distr/stampa | Roma : Istituto Internazionale di Agricoltura, 1921 |
| Descrizione fisica | 443 p. ; 24 cm |
| Disciplina | 664.3 |
| Soggetto non controllato | Olii vegetali |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | fre |
| Record Nr. | UNINA-990001735440403321 |
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Istituto internazionale di agricoltura
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| Roma : Istituto Internazionale di Agricoltura, 1921 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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