Info
- Utilizzare la checkbox di selezione a fianco di ciascun documento per attivare le funzionalità di stampa, invio email, download nei formati disponibili del (i) record.
1. Latte e derivati / Fernando Tateo , Monica Bononi ; collaborazione scientifica di P. M. Toppino, E. Lubian, S. Fasan
| 1. Latte e derivati / Fernando Tateo , Monica Bononi ; collaborazione scientifica di P. M. Toppino, E. Lubian, S. Fasan |
| Autore | Tateo, Fernando |
| Pubbl/distr/stampa | Milano, : Ars, 2003 |
| Descrizione fisica | 550 p. ; 21 cm + CD-ROM |
| Disciplina | 664.07 |
| Altri autori (Persone) | Bononi, Monica |
| Collana | Guida all'analisi chimica degli alimenti |
| Soggetto topico |
Latticini - Analisi chimica
Latte - Analisi chimica |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNICAS-RML0293895 |
Tateo, Fernando
|
||
| Milano, : Ars, 2003 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Cassino e del Lazio Meridionale | ||
| ||
3. Oli e grassi vegetali / Fernando Tateo , Monica Bononi ; collaborazione scientifica e redazionale di G. Andreoli, G. Pezzotta, M. Seghezzi
| 3. Oli e grassi vegetali / Fernando Tateo , Monica Bononi ; collaborazione scientifica e redazionale di G. Andreoli, G. Pezzotta, M. Seghezzi |
| Autore | Tateo, Fernando |
| Pubbl/distr/stampa | Milano, : Ars, 2004 |
| Descrizione fisica | 282 p. ; 21 cm + CD-ROM |
| Disciplina | 664.07 |
| Altri autori (Persone) | Bononi, Monica |
| Collana | Guida all'analisi chimica degli alimenti |
| Soggetto topico | Olii vegetali - Analisi chimica |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNICAS-RML0295263 |
|
Tateo, Fernando
|
||
| Milano, : Ars, 2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Cassino e del Lazio Meridionale | ||
| ||
A colour atlas of food quality control / Jane P. Sutherland, A.H. Varnam, M.G. Evans
| A colour atlas of food quality control / Jane P. Sutherland, A.H. Varnam, M.G. Evans |
| Autore | Sutherland, Jane P. |
| Pubbl/distr/stampa | London, : A Wolfe Science Book, 1986 |
| Descrizione fisica | 272 p. ; 27 cm |
| Disciplina | 664.07 |
| Altri autori (Persone) |
Evans, M. G.
Varnam, A.H. |
| Soggetto non controllato | Alimenti - Controllo |
| ISBN | 0-7234-0815-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-990001778390403321 |
|
Sutherland, Jane P.
|
||
| London, : A Wolfe Science Book, 1986 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
A practical guide to meat inspection / Thomas Walley
| A practical guide to meat inspection / Thomas Walley |
| Autore | Walley, Thomas |
| Pubbl/distr/stampa | Edinburgh & London : Young J. Pentland, 1890 |
| Descrizione fisica | 193 p. ; 20 cm |
| Disciplina | 664.07 |
| Soggetto non controllato |
Alimenti - Controllo
Carne |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-990001619040403321 |
|
Walley, Thomas
|
||
| Edinburgh & London : Young J. Pentland, 1890 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Adhesion in foods : fundamental principles and applications / by Amos Nussinovitch
| Adhesion in foods : fundamental principles and applications / by Amos Nussinovitch |
| Autore | Nussinovitch, Amos |
| Pubbl/distr/stampa | Chichester [etc.] : John Wiley & Sons, 2017 |
| Descrizione fisica | XVI, 217 pages ; 26 cm |
| Disciplina | 664.07 |
| Soggetto non controllato |
Tecnologia alimentare - Analisi
Adesione |
| ISBN | 9781118851616 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910319055503321 |
|
Nussinovitch, Amos
|
||
| Chichester [etc.] : John Wiley & Sons, 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Adhesion in foods : fundamental principles and applications / / Amos Nussinovitch
| Adhesion in foods : fundamental principles and applications / / Amos Nussinovitch |
| Autore | Nussinovitch A. |
| Pubbl/distr/stampa | Chichester, West Sussex, England : , : Wiley-Blackwell, , 2017 |
| Descrizione fisica | 1 online resource (236 pages) : illustrations (some color) |
| Disciplina | 664.07 |
| Collana | THEi Wiley ebooks. |
| Soggetto topico |
Food - Analysis
Adhesion |
| ISBN |
1-118-85160-9
1-5231-0979-3 1-118-85157-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910149525003321 |
|
Nussinovitch A.
|
||
| Chichester, West Sussex, England : , : Wiley-Blackwell, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Adhesion in foods : fundamental principles and applications / / Amos Nussinovitch
| Adhesion in foods : fundamental principles and applications / / Amos Nussinovitch |
| Autore | Nussinovitch A. |
| Pubbl/distr/stampa | Chichester, West Sussex, England : , : Wiley-Blackwell, , 2017 |
| Descrizione fisica | 1 online resource (236 pages) : illustrations (some color) |
| Disciplina | 664.07 |
| Collana | THEi Wiley ebooks. |
| Soggetto topico |
Food - Analysis
Adhesion |
| ISBN |
1-118-85160-9
1-5231-0979-3 1-118-85157-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910824927303321 |
|
Nussinovitch A.
|
||
| Chichester, West Sussex, England : , : Wiley-Blackwell, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Adulterazione e falsificazione degli alimenti / Luigi Gabba
| Adulterazione e falsificazione degli alimenti / Luigi Gabba |
| Autore | Gabba, Luigi <1841-1916> |
| Pubbl/distr/stampa | Milano : Hoepli, 1884 |
| Descrizione fisica | 211 p. ; 15 cm |
| Disciplina | 664.07 |
| Soggetto non controllato | Alimenti - Controllo |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNINA-990001618960403321 |
|
Gabba, Luigi <1841-1916>
|
||
| Milano : Hoepli, 1884 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Advanced dietary fibre technology [[electronic resource] /] / edited by Barry V. McCleary and Leon Prosky
| Advanced dietary fibre technology [[electronic resource] /] / edited by Barry V. McCleary and Leon Prosky |
| Pubbl/distr/stampa | Oxford ; ; Malden, MA, : Blackwell Science, 2001 |
| Descrizione fisica | 1 online resource (562 p.) |
| Disciplina |
612.39
664.07 |
| Altri autori (Persone) |
McClearyBarry V
ProskyLeon |
| Soggetto topico |
Fiber in human nutrition
Food - Fiber content |
| ISBN |
1-282-12396-3
9786612123962 0-470-99961-6 0-470-99960-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Advanced Dietary Fibre Technology; Contents; Preface; List of Contributors; Part 1: Nutrition and Diet for a Healthy Lifestyle; 1 Nutrition and Diet for Healthy Lifestyles in Europe; 1.1 The regulatory background in public health nutrition in the EU; 1.2 Food intake patterns in the EU; 1.3 Nutrition policy issues in the EU; 1.4 Conclusions; References; 2 Dietary Advice in North America: the Good, the Bad and the Unheeded; 2.1 Introduction; 2.2 Specifics of dietary advice in North America; References; Part 2: Chemistry, Structure and Rheology
3 Light Microscopic Investigations on Dietary Fibre3.1 Introduction; 3.2 Staining of the main chemical components of cereal cell walls for light microscopy; 3.3 The effect of purified cell wall degrading enzymes on cell walls; 3.4 The effect of processing on the microstructure of cell walls; References; 4 Assembly and Rheology of Non-starch Polysaccharides; 4.1 Introduction; 4.2 Composition and shape of polysaccharide chains; 4.3 Solids, solutions and hydrated networks; 4.4 Rheological measurements; 4.5 Rheology of polysaccharide solutions, gels and dispersions; 4.6 Overview; References 5 The Structures and Architectures of Plant Cell Walls Define Dietary Fibre Composition and the Textures of Foods5.1 Introduction; 5.2 Cell-wall carbohydrates; 5.3 Structural proteins; 5.4 Aromatic and other substances; 5.5 Dynamics in cell-wall architecture; 5.6 Texture of fruits and vegetables; 5.7 The special secondary walls of seeds; 5.8 The biotechnology of dietary fibres; References; Appendix; Part 3: Measurement of Dietary Fibre and Dietary Fibre Components; 6 What is Dietary Fibre? A New Look at the Definition; 6.1 Introduction; 6.2 What is dietary fibre? A new look at the definition 6.3 The available methods6.4 Dietary fibre: the definition; 6.5 The benefits of increased dietary fibre intake; 6.6 Restrictions on beneficial claims for dietary fibre; References; 7 Development of Dietary Fibre Methodology; 7.1 Introduction; 7.2 Early developments; 7.3 Definitions of dietary fibre; 7.4 Classification of food carbohydrates; 7.5 Enzymatic-gravimetric methods; 7.6 Collaborative studies; 7.7 Delimitation problems; 7.8 Future perspectives; References; 8 Measurement of Dietary Fibre Components: the Importance of Enzyme Purity, Activity and Specificity 8.1 Total dietary fibre: introduction8.2 Specific dietary fibre components; 8.3 Conclusions; References; 9 In-vivo and In-vitro Methods for Resistant Starch Measurement; 9.1 Introduction; 9.2 Classification of resistant starches; 9.3 In-vivo methods; 9.4 In-vitro methods; 9.5 Conclusions; References; Part 4: Regulatory Issues; 10 Analytical Issues Regarding the Regulatory Aspects of Dietary Fibre Nutrition Labelling; 10.1 Introduction; 10.2 Why regulate?; 10.3 Labelling of dietary fibre on food products; 10.4 Analytical aspects of regulatory enforcement; Acknowledgements; References 11 Regulatory Issues Relating to Dietary Fibre in the European Context |
| Record Nr. | UNINA-9910144387603321 |
| Oxford ; ; Malden, MA, : Blackwell Science, 2001 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Advanced dietary fibre technology [[electronic resource] /] / edited by Barry V. McCleary and Leon Prosky
| Advanced dietary fibre technology [[electronic resource] /] / edited by Barry V. McCleary and Leon Prosky |
| Pubbl/distr/stampa | Oxford ; ; Malden, MA, : Blackwell Science, 2001 |
| Descrizione fisica | 1 online resource (562 p.) |
| Disciplina |
612.39
664.07 |
| Altri autori (Persone) |
McClearyBarry V
ProskyLeon |
| Soggetto topico |
Fiber in human nutrition
Food - Fiber content |
| ISBN |
1-282-12396-3
9786612123962 0-470-99961-6 0-470-99960-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Advanced Dietary Fibre Technology; Contents; Preface; List of Contributors; Part 1: Nutrition and Diet for a Healthy Lifestyle; 1 Nutrition and Diet for Healthy Lifestyles in Europe; 1.1 The regulatory background in public health nutrition in the EU; 1.2 Food intake patterns in the EU; 1.3 Nutrition policy issues in the EU; 1.4 Conclusions; References; 2 Dietary Advice in North America: the Good, the Bad and the Unheeded; 2.1 Introduction; 2.2 Specifics of dietary advice in North America; References; Part 2: Chemistry, Structure and Rheology
3 Light Microscopic Investigations on Dietary Fibre3.1 Introduction; 3.2 Staining of the main chemical components of cereal cell walls for light microscopy; 3.3 The effect of purified cell wall degrading enzymes on cell walls; 3.4 The effect of processing on the microstructure of cell walls; References; 4 Assembly and Rheology of Non-starch Polysaccharides; 4.1 Introduction; 4.2 Composition and shape of polysaccharide chains; 4.3 Solids, solutions and hydrated networks; 4.4 Rheological measurements; 4.5 Rheology of polysaccharide solutions, gels and dispersions; 4.6 Overview; References 5 The Structures and Architectures of Plant Cell Walls Define Dietary Fibre Composition and the Textures of Foods5.1 Introduction; 5.2 Cell-wall carbohydrates; 5.3 Structural proteins; 5.4 Aromatic and other substances; 5.5 Dynamics in cell-wall architecture; 5.6 Texture of fruits and vegetables; 5.7 The special secondary walls of seeds; 5.8 The biotechnology of dietary fibres; References; Appendix; Part 3: Measurement of Dietary Fibre and Dietary Fibre Components; 6 What is Dietary Fibre? A New Look at the Definition; 6.1 Introduction; 6.2 What is dietary fibre? A new look at the definition 6.3 The available methods6.4 Dietary fibre: the definition; 6.5 The benefits of increased dietary fibre intake; 6.6 Restrictions on beneficial claims for dietary fibre; References; 7 Development of Dietary Fibre Methodology; 7.1 Introduction; 7.2 Early developments; 7.3 Definitions of dietary fibre; 7.4 Classification of food carbohydrates; 7.5 Enzymatic-gravimetric methods; 7.6 Collaborative studies; 7.7 Delimitation problems; 7.8 Future perspectives; References; 8 Measurement of Dietary Fibre Components: the Importance of Enzyme Purity, Activity and Specificity 8.1 Total dietary fibre: introduction8.2 Specific dietary fibre components; 8.3 Conclusions; References; 9 In-vivo and In-vitro Methods for Resistant Starch Measurement; 9.1 Introduction; 9.2 Classification of resistant starches; 9.3 In-vivo methods; 9.4 In-vitro methods; 9.5 Conclusions; References; Part 4: Regulatory Issues; 10 Analytical Issues Regarding the Regulatory Aspects of Dietary Fibre Nutrition Labelling; 10.1 Introduction; 10.2 Why regulate?; 10.3 Labelling of dietary fibre on food products; 10.4 Analytical aspects of regulatory enforcement; Acknowledgements; References 11 Regulatory Issues Relating to Dietary Fibre in the European Context |
| Record Nr. | UNISA-996197321703316 |
| Oxford ; ; Malden, MA, : Blackwell Science, 2001 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
