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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
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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
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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
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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
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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
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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
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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
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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
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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
Opac: Controlla la disponibilità qui
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
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