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Books on the topic 'Aliments – Teneur en lipides'

Author: Grafiati

Published: 4 June 2021

Last updated: 14 December 2024

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1

Morgan, Jones Stephen David, Robertson W. M, Talbot S, and Canada. Ministère de l'agriculture. Direction générale des communications., eds. Normes d'évaluation du persillé pour les carcasses de boeuf et de porc. Ministère de l'agriculture, 1992.

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2

Frappier, Renée. Le guide des bons gras. 2nd ed. Éditions Maxam, 1999.

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3

Katch, Frank I. Nutrition, masse corporelle et activité physique. 2nd ed. Edisem, 1985.

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4

Sungsoo, Cho, Prosky Leon, and Dreher Mark L. 1951-, eds. Complex carbohydrates in foods. Marcel Dekker, 1999.

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5

Frédéric, Gaucheron, ed. Minéraux et produits laitiers. Technique & Documentation, 2004.

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6

Rolls, Barbara J. Manger plus pour maigrir. Éditions de l'Homme, 2007.

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7

Southgate, D. A. T. Determination of food carbohydrates. 2nd ed. Elsevier Applied Science, 1991.

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8

Stare, Fredrick J. Balanced nutrition: Beyond the cholesterol scare. B. Adams, 1989.

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9

Dubuc, Micheline Brault. Le compte-cholesterol. Editions de l'Homme, 1991.

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10

Dubuc, Micheline Brault. Le compte-cholestérol. Éditions de l'Homme, 1989.

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11

Canada. Groupe d'étude sur les graisses trans. Transformer l'approvisionnement alimentaire: Rapport du Groupe d'étude sur les graisses trans. Santé Canada, 2006.

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12

1946-, Stanley David W., and Nelson Dennis R. 1936-, eds. Insect lipids: Chemistry, biochemistry, and biology. University of Nebraska Press, 1993.

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13

Laurent, Claire. Contamination des sols: Transferts des sols ver les animaux. EDP Science, 2005.

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14

Laurent, Claire. Contamination des sols: Transferts des sols vers les animaux. EDP Sciences, 2005.

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15

Dreher, Mark L. Handbook of dietary fiber: An applied approach. Dekker, 1987.

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16

1925-, Caron-Lahaie Liliane, ed. Questions réponses sur les matières grasses et le cholestérol. Le Jour, 1996.

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17

Eric, Dickinson, Vliet Ton van, and Wageningen Centre for Food Sciences., eds. Food colloids, biopolymers and materials. Royal Society of Chemistry, 2003.

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18

Wallach, Leah. Food values. Perennial Library, 1989.

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19

Wallach, Leah. Food values: Calcium. Perennial Library, 1989.

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20

Wallach, Leah. Food values. Perennial Library, 1989.

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21

Katch, Frank I. Introduction to nutrition, exercise, and health. 4th ed. Lea & Febiger, 1992.

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22

Eunice, Li-Chan, ed. Hydrophobic interactions in food systems. CRC Press, 1988.

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23

Mendel, Friedman, American Institute of Nutrition, and Federation of American Societies for Experimental Biology., eds. Nutritional and toxicological significance of enzyme inhibitors in foods. Plenum Press, 1986.

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24

D, McArdle William, and Katch Frank I, eds. Introduction to nutrition, exercise, and health. 4th ed. Lea & Febiger, 1993.

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25

Organization, World Health, ed. Calcium and magnesium in drinking-water: Public health significance. World Health Organization, 2009.

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26

Lupano, Cecilia Elena. Modificaciones de componentes de los alimentos. Editorial de la Universidad Nacional de La Plata (EDULP), 2013. http://dx.doi.org/10.35537/10915/32177.

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Abstract:

Vingt ans après son séjour dans notre laboratoire de Biochimie et Technologie Alimentaires de l’Université de Montpellier, Cécilia Lupano m’a fait le plaisir de me présenter son tout récent livre électronique. L’ouvrage porte sur les modifications des constituants des aliments sous l’effet des traitements technologiques et de l’entreposage. Sont pris en compte les macro-constituants (protides, lipides, glucides), ainsi qu’un grand nombre de constituants minoritaires, dont les vitamines. Les réactions chimiques et biochimiques affectant ces constituants font l’objet d’une description très complète appuyée sur de nombreuses références bibliographiques. Les facteurs (température, temps, pH, teneur en oxygène, pression, activités enzymatiques…) qui influencent ces modifications chimiques sont examinés, ainsi que l’impact bénéfique ou néfaste de ces dernières sur les plans sensoriel, fonctionnel et nutritionnel. <i>(del prólogo de J. Claude Cheftel)</i>

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27

Role of fats in food and nutrition. 2nd ed. Elsevier Applied Science, 1992.

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28

The politics of fat: Food and nutrition policy in America. M.E. Sharpe, 1998.

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29

Le guide gourmand du diabétique de type 2. Elsevier, 2005.

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30

Guide des calories pour plus de 1000 aliments. Quebecor, 1999.

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31

Desserts sensationnels avec Splenda: Gâteries sucrées à faible teneur en glucides, en lipides et en calories. AdA éditions, 2010.

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32

Christopher/Marie, Arden. Dictionnaire des calories. DE VECCHI, 2010.

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33

Complex Carbohydrates in Foods. CRC Press LLC, 1999.

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34

Prosky, Leon, Mark L. Dreher, and Cho Susan Sungsoo. Complex Carbohydrates in Foods. Taylor & Francis Group, 1999.

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35

Angelo, Allen J. St. Lipid Oxidation in Food. An American Chemical Society Publication, 1998.

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36

Developments in Food Proteins, 5. Aspen Publishers, Inc., 1987.

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37

Johanson, Carla. Fodmap Livre : la Liste Complète des Aliments à Faible Teneur en FODMAP Pour Intestin Irritable: Maintenir Votre Regime Fodmap. Independently Published, 2021.

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38

Fodmap Livre : la Liste Complète des Aliments à Faible Teneur en FODMAP Pour Intestin Irritable: Maintenir Votre Regime Fodmap. Independently Published, 2021.

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39

Phosphates in food. CRC Press, 1991.

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40

Carbohydrates in Food, Third Edition. Taylor & Francis Group, 2016.

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41

Rolls, Barbara, and Robert A. Barnett. The Volumetrics Weight-Control Plan. HarperTorch, 2002.

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42

Rolls, Barbara, and Robert A. Barnett. Volumetrics: Feel Full on Fewer Calories. HarperCollins Publishers, 2011.

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43

(Editor), David W. Stanley-Samuelson, and Dennis R. Nelson (Editor), eds. Insect Lipids: Chemistry, Biochemistry, and Biology. University of Nebraska Press, 1993.

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44

Feidt, Cyril, François Laurent, and Claire Laurent. Contamination des Sols: Transferts des Sols Vers les Animaux. EDP Sciences, 2021.

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45

Lipid oxidation: Challenges in food systems. AOCS Press, 2013.

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46

Ory, Robert L. Plant Proteins: Applications, Biological Effects, and Chemistry (Acs Symposium Series). An American Chemical Society Publication, 1986.

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47

Dobbing, John. Dietary Starches and Sugars in Man: A Comparison. Springer, 2011.

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48

(US), National Research Council. Vitamin Tolerance of Animals. National Academies Press, 1987.

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49

Siddiqui, Mohammed Wasim, Rituparna Banerjee, and Arun K. Verma. Natural Antioxidants: Applications in Foods of Animal Origin. Taylor & Francis Group, 2017.

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50

Siddiqui, Mohammed Wasim, Rituparna Banerjee, and Arun K. Verma. Natural Antioxidants. Taylor & Francis Group, 2021.

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