par
Öhrvik, Veronica.
Numéro de rayon préféré
664
Date de publication
2015
Format :
Ressources électroniques
Pertinence:
134473.6875
par
Klensin, J. C. (John C.)
Numéro de rayon préféré
664.00285 20
Date de publication
1992
Format :
Ressources électroniques
Pertinence:
126770.0938
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par
Kanopy (Firm),
Numéro de rayon préféré
XX(307589.1)
Date de publication
2017 2016
Résumé
Bioenergetics, the process of converting food into a usable form of energy, is directly related to overall metabolism. Learn about the chemical work of the body's three energy-producing systems, the fuel each uses, when each is activated--and how your fitness level significantly impacts your body's use of fat as a fuel source.
Format :
Ressources électroniques
Pertinence:
101654.6016
par
Gunstone, Frank.
Numéro de rayon préféré
664.3 VEG
Date de publication
2011
Résumé
Our dietary intake comprises three macronutrients (protein, carbohydrate and lipid) and a large but unknown number of micronutrients (vitamins, minerals, antioxidants, etc). Good health rests, in part, on an adequate and balanced supply of these components. This book is concerned with the major sources of lipids and the micronutrients that they contain. Now in an extensively updated second edition, the volume provides a source of concentrated and accessible information on the composition, properties and food applications of the vegetable oils commonly used in the food industry. Chapters are devoted to each type of oil, and an introductory chapter by the Editor provides an overview of the current production and trade picture globally. The book includes coverage of the modifications of these oils that are commercially available by means of partial hydrogenation, fractionation and seed breeding. The major food applications are linked, wherever possible, to the composition and properties of the oils. This new edition widens the range of oils covered, addresses issues related to trans fats reduction, and new composition data is included throughout. The book is an essential resource for food scientists and technologists who use vegetable oils in food processing; chemists and technologists working in oils and fats processing; and analytical chemists and quality assurance personnel.
Format :
Ressources électroniques
Pertinence:
98207.9688
par
Andersen, Gaby.
Numéro de rayon préféré
641.3
Date de publication
2015
Format :
Ressources électroniques
Pertinence:
87261.2500
par
Corden, Margaret.
Numéro de rayon préféré
ARC 613.2 COR
Date de publication
1971
Format :
Livres
Pertinence:
83004.7891
par
Nutrient Data Laboratory (U.S.)
Numéro de rayon préféré
582.019218 23
Date de publication
2007
Format :
Ressources électroniques
Pertinence:
75954.5625
par
Nutrient Data Laboratory (U.S.)
Numéro de rayon préféré
582.019218 USD
Date de publication
2007
Format :
Ressources électroniques
Pertinence:
73241.5781
par
Nutrient Data Laboratory (U.S.)
Numéro de rayon préféré
547.437 USD
Date de publication
1984
Format :
Ressources électroniques
Pertinence:
73239.2422
par
Matz, Samuel A.
Numéro de rayon préféré
ARC 664 MAT
Date de publication
1965
Format :
Livres
Pertinence:
3.4521
par
Ripe, Cherry.
Numéro de rayon préféré
641.3 RIP
Date de publication
1999
Format :
Livres
Pertinence:
3.4498
par
Fennema , Owen R.
Numéro de rayon préféré
664.00154 FOO
Date de publication
1996
Format :
Livres
Pertinence:
3.3570
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