Cargando…
Improving the fat content of foods /
Annotation
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton : Cambridge, England :
CRC Press ; Woodhead Pub.,
2006.
|
| Colección: | Woodhead Publishing in food science, technology, and nutrition.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000Ii 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_ocm70894903 | ||
| 003 | OCoLC | ||
| 005 | 20231117032923.0 | ||
| 006 | m o d | ||
| 007 | cr cn||||||||| | ||
| 008 | 060815s2006 flua ob 001 0 eng d | ||
| 040 | |a KNOVL |b eng |e pn |c KNOVL |d IDEBK |d COF |d OCLCQ |d KNOVL |d OCLCF |d KNOVL |d OCLCO |d N$T |d YDXCP |d IL4I4 |d M6U |d MERUC |d CCO |d E7B |d SINTU |d AU@ |d COCUF |d CASUM |d CUS |d COO |d DKDLA |d OPELS |d FVL |d KNOVL |d OCLCQ |d CRCPR |d UV0 |d OCLCQ |d AZK |d OCLCQ |d UAB |d D6H |d OCLCQ |d CEF |d CHVBK |d RRP |d OTZ |d WYU |d OCLCO |d OCLCA |d UKAHL |e rda |d UKOBU |d OCLCO |d OCL |d OCLCQ | ||
| 019 | |a 69848315 |a 70120955 |a 236341916 |a 317752465 |a 398108666 |a 437172389 |a 475470861 |a 488455690 |a 560423373 |a 647520572 |a 722477660 |a 728017139 |a 961664329 |a 962585703 |a 1065814653 | ||
| 020 | |a 1591249864 |q (electronic bk.) | ||
| 020 | |a 9781591249863 |q (electronic bk.) | ||
| 020 | |a 1845691075 |q electronic book | ||
| 020 | |a 9781845691073 |q electronic book | ||
| 020 | |a 1855739658 | ||
| 020 | |a 9781855739659 | ||
| 020 | |a 084939208X | ||
| 020 | |a 9780849392085 | ||
| 020 | |z 9780849392085 | ||
| 020 | |z 084939208X | ||
| 024 | 3 | |a 9780849392085 | |
| 035 | |a (OCoLC)70894903 |z (OCoLC)69848315 |z (OCoLC)70120955 |z (OCoLC)236341916 |z (OCoLC)317752465 |z (OCoLC)398108666 |z (OCoLC)437172389 |z (OCoLC)475470861 |z (OCoLC)488455690 |z (OCoLC)560423373 |z (OCoLC)647520572 |z (OCoLC)722477660 |z (OCoLC)728017139 |z (OCoLC)961664329 |z (OCoLC)962585703 |z (OCoLC)1065814653 | ||
| 050 | 4 | |a TX551 |b .I47 2006eb | |
| 072 | 7 | |a TEC |x 012000 |2 bisacsh | |
| 072 | 7 | |a CKB |x 000000 |2 bisacsh | |
| 082 | 0 | 4 | |a 641.3 |2 22 |
| 245 | 0 | 0 | |a Improving the fat content of foods / |c edited by Christine Williams and Judith Buttriss. |
| 264 | 1 | |a Boca Raton : |b CRC Press ; |a Cambridge, England : |b Woodhead Pub., |c 2006. | |
| 300 | |a 1 online resource (xvii, 542 pages) : |b illustrations. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 347 | |a data file |2 rda | ||
| 490 | 1 | |a Woodhead Publishing series in food science, technology and nutrition | |
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a pt. 1. Dietary fats and health -- pt. 2. Reducing saturated fatty acids in food -- pt. 3. Using polyunsaturated and other modified fatty acids in food products. | |
| 520 | 8 | |a Annotation |b As health problems such as obesity, diabetes, and heart disease increase world wide, the food industry has come under fire to improve the nutritional quality of its products, especially the fat content. Summarizing key research, this collection examines both the influence of dietary fats on health and practical strategies for improving the fat content of food. Distinguished editors and an international team of contributors, review the evidence on the links between dietary fats and health. They discuss ways of reducing saturated fatty acids in food, explore how to develop and use PUFAs as functional ingredients, and cover ways of improving the sensory quality of product incorporating modified fats. | |
| 650 | 0 | |a Food |x Fat content. | |
| 650 | 0 | |a Oils and fats, Edible. | |
| 650 | 0 | |a Unsaturated fatty acids in human nutrition. | |
| 650 | 1 | 2 | |a Dietary Fats |0 (DNLM)D004041 |
| 650 | 1 | 2 | |a Dietary Fats, Unsaturated |0 (DNLM)D004042 |
| 650 | 6 | |a Aliments |x Teneur en mati�ere grasse. |0 (CaQQLa)201-0113173 | |
| 650 | 6 | |a Huiles et graisses comestibles. |0 (CaQQLa)201-0002961 | |
| 650 | 6 | |a Acides gras insatur�es dans l'alimentation humaine. |0 (CaQQLa)201-0180379 | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a COOKING |x General. |2 bisacsh | |
| 650 | 7 | |a Unsaturated fatty acids in human nutrition. |2 fast |0 (OCoLC)fst01162035 | |
| 650 | 7 | |a Oils and fats, Edible. |2 fast |0 (OCoLC)fst01045014 | |
| 650 | 7 | |a Food |x Fat content. |2 fast |0 (OCoLC)fst00930511 | |
| 700 | 1 | |a Williams, Christine M., |e editor. | |
| 700 | 1 | |a Buttriss, Judith, |e editor. | |
| 776 | 0 | 8 | |i Print version: |t Improving the fat content of foods. |d Boca Raton : CRC Press ; Cambridge, England : Woodhead Pub., 2006 |z 084939208X |w (OCoLC)69665146 |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9781855739659 |z Texto completo |