Log in

Relevant bibliographies by topics / Aliments – Teneur en polyphénols / Books

To see the other types of publications on this topic, follow the link: Aliments – Teneur en polyphénols.

Books on the topic 'Aliments – Teneur en polyphénols'

Author: Grafiati

Published: 29 March 2025

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 books for your research on the topic 'Aliments – Teneur en polyphénols.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse books on a wide variety of disciplines and organise your bibliography correctly.

1

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

2

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

3

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

4

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

5

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

6

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

7

Dubuc, Micheline Brault. Le compte-cholesterol. [Montreal]: Editions de l'Homme, 1991.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

8

Dubuc, Micheline Brault. Le compte-cholestérol. [Montréal]: Éditions de l'Homme, 1989.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

9

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

10

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

11

Laurent, Claire. Contamination des sols: Transferts des sols vers les animaux. Les Ulis [France]: EDP Sciences, 2005.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

12

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

13

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. Ottawa, Ont: Ministère de l'agriculture, 1992.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

14

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

15

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

16

Wallach, Leah. Food values. New York: Perennial Library, 1989.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

17

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

18

Wallach, Leah. Food values. New York: Perennial Library, 1989.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

19

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

20

Eunice, Li-Chan, ed. Hydrophobic interactions in food systems. Boca Raton, Fla: CRC Press, 1988.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

21

Frappier, Renée. Le guide des bons gras. 2nd ed. [Longueuil, Québec]: Éditions Maxam, 1999.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

22

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

23

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

24

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

25

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

26

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

27

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

28

Complex Carbohydrates in Foods. CRC Press LLC, 1999.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

29

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

30

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

31

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

32

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

33

Phosphates in food. Boca Raton: CRC Press, 1991.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

34

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

35

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

36

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

37

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

38

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

39

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

40

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

41

Food Colloids, Biopolymers and Materials. Royal Society of Chemistry, The, 2007.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

42

Board, Food and Nutrition, Institute of Medicine, Board on Agriculture, Committee on Drug Use in Food Animals, and National Research Council. Use of Drugs in Food Animals: Benefits and Risks. National Academies Press, 1999.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

43

Board, Food and Nutrition, Institute of Medicine, Board on Agriculture, Committee on Drug Use in Food Animals, and National Research Council. Use of Drugs in Food Animals: Benefits and Risks. National Academies Press, 1999.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

44

Agriculture, Board on, Committee on Drug Use in Food Animals, Food Safety, and Public Health Panel on Animal Health, and National Research Council. Use of Drugs in Food Animals: Benefits and Risks. National Academies Press, 1999.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

45

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.

Full text

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>

APA, Harvard, Vancouver, ISO, and other styles

46

Trans fats alternatives. Champaign, Ill: AOCS Press, 2005.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

47

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

48

Nakai, Shuryo. Hydrophobic Interactions in Food Systems. Taylor & Francis Group, 2018.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

49

Kodali, Dharma R., and Gary R. List. Trans Fat Alternative. AOCS Publishing, 2005.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

50

Nakai, Shuryo. Hydrophobic Interactions in Food Systems. Taylor & Francis Group, 2018.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!