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Acque reflue dei frantoi oleari : interventi tecnologici, parametri analitici e aspetti legali, indirizzi finanziari : 2. tavola rotonda, Spoleto, 29 aprile 1988 / [organizzata dall']Accademia nazionale dell'olivo, Spoleto ; comitato scientifico: N. Jacoboni ... et al.]
| Acque reflue dei frantoi oleari : interventi tecnologici, parametri analitici e aspetti legali, indirizzi finanziari : 2. tavola rotonda, Spoleto, 29 aprile 1988 / [organizzata dall']Accademia nazionale dell'olivo, Spoleto ; comitato scientifico: N. Jacoboni ... et al.] |
| Pubbl/distr/stampa | [S.l. : s.n.], stampa 1989 ( (Spoleto) : Nuova Panetto & Petrelli |
| Descrizione fisica | V, 222 p. ; 24 cm |
| Disciplina |
664.3
634.63 |
| Soggetto non controllato | Frantoi |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNINA-990001734090403321 |
| [S.l. : s.n.], stampa 1989 ( (Spoleto) : Nuova Panetto & Petrelli | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Analysis of oils and fats / edited by R. J. Hamilton and J. B. Rossell
| Analysis of oils and fats / edited by R. J. Hamilton and J. B. Rossell |
| Pubbl/distr/stampa | London ; New York : Elsevier Applied Science, c1986 |
| Descrizione fisica | X, 441 p. : ill. ; 23 cm. |
| Disciplina | 664.3 |
| Soggetto topico |
Olii - Analisi
Grassi - Analisi |
| ISBN | 0-85334-385-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNIBAS-000013394 |
| London ; New York : Elsevier Applied Science, c1986 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. della Basilicata | ||
| ||
Approaches to international action on world trade in oilseeds, oils and fats / FAO
| Approaches to international action on world trade in oilseeds, oils and fats / FAO |
| Pubbl/distr/stampa | Roma, : FAO, 1971 |
| Descrizione fisica | III, 129 p. ; 25 cm |
| Disciplina | 664.3 |
| Collana | FAO Commodity policy studies |
| Soggetto non controllato | Olii alimentari |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-990001736000403321 |
| Roma, : FAO, 1971 | ||
| 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 | ||
| ||
Contributo all' analisi degli olii / Alessandro Cutolo
| Contributo all' analisi degli olii / Alessandro Cutolo |
| Autore | Cutolo, Alessandro |
| Pubbl/distr/stampa | Napoli : ..., 1901 |
| Descrizione fisica | p. 122-126 ; 24 cm |
| Disciplina | 664.3 |
| Soggetto non controllato | Olii |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNINA-990001798090403321 |
Cutolo, Alessandro
|
||
| Napoli : ..., 1901 | ||
| 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 [[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-9910841198903321 |
| Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
