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Livros sobre o tema "Nutritional value"

Autor: Grafiati

Publicado: 4 de junho de 2021

Última modificação: 9 de março de 2023

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1

Food: Biochemistry and nutritional value. Harlow, Essex, England: Longman Scientific & Technical, 1987.

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2

Barry, Lombardini J., Schaffer S. W, Azuma Junichi, Waltham Symposium on Taurine and Cat Nutrition (1991 : Orange Beach, Ala.) e International Taurine Symposium: New Dimensions on its Mechanisms of Action (1991 : Orange Beach, Ala.), eds. Taurine: Nutritional value and mechanisms of action. New York: Plenum Press, 1992.

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3

Mariod, Abdalbasit Adam, ed. Wild Fruits: Composition, Nutritional Value and Products. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-31885-7.

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4

Lombardini, John B. Taurine: Nutritional Value and Mechanisms of Action. Boston, MA: Springer US, 1992.

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5

1909-, Bourne Geoffrey H., ed. Nutritional value of cereal products, beans, and starches. Basel: Karger, 1989.

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6

Council, National Dairy. The nutritional value of milk: Your questons answered. London: National Dairy Council, 1994.

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7

1928-, Vettorazzi Gaston, e Macdonald Ian 1921-, eds. Sucrose: Nutritional and safety aspects. London: Springer-Verlag, 1988.

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8

Chang, S. T. Mushrooms: Cultivation, nutritional value, medicinal effect, and environmental impact. 2^a ed. Boca Raton, Fla: CRC Press, 2004.

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9

G, Miles Philip, e Chang S. T. 1930-, eds. Mushrooms: Cultivation, nutritional value, medicinal effect, and environmental impact. 2^a ed. Boca Raton, Fla: CRC Press, 2004.

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10

Laura A. de la Rosa. Fruit and vegetable phytochemicals: Chemistry, nutritional value and stability. Ames, Iowa: Wiley-Blackwell, 2009.

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11

Laura A. de la Rosa. Fruit and vegetable phytochemicals: Chemistry, nutritional value and stability. Ames, Iowa: Wiley-Blackwell, 2009.

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12

Laura A. de la Rosa. Fruit and vegetable phytochemicals: Chemistry, nutritional value and stability. Ames, Iowa: Wiley-Blackwell, 2009.

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13

Varzakas, Theodoros, Stylianos Anestis e Athanasios Labropoulos. Sweeteners: Nutritional aspects, applications, and production technology. Boca Raton, FL: CRC Press, 2012.

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14

(Programme), COST 98. Effects of antinutrients on the nutritional value of legume diets. Luxembourg: Office for Official Publications of the EC, 1996.

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15

United States. Dept. of Agriculture., ed. Handbook of the nutritional value of foods: In common units. New York: Dover Publications, 1986.

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16

(Programme), COST 98. Effects of antinutrients on the nutritional value of legume diets. Luxembourg: Office for Official Publications of the EC, 1996.

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17

WHO, Symposium on Plants and Health for All: Scientific Advancement (1st 1991 Kōbe-shi Japan). Natural resources and human health: Plants of medicinal and nutritional value. Amsterdam: Elsevier, 1992.

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18

Roodt, Veronica. Trees & shrubs of the Okavango Delta: Medicinal uses and nutritional value. Gaborone, Botswana: Shell Oil Botswana, 1998.

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19

Dayakar Rao, B., N. G. Malleshi, G. A. Annor e J. V. Patil, eds. Millets value chain for nutritional security: a replicable success model from India. Wallingford: CABI, 2016. http://dx.doi.org/10.1079/9781780648309.0000.

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20

Common wild flowers of the Okavango Delta: Medicinal uses and nutritional value. Gaborone, Botswana: Shell Oil Botswana, 1998.

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21

Haddad, Lawrence James. The value of intra-household survey data for age-based nutritional targeting. Washington, DC (1818 H St. NW, Washington 20433): Office of the Vice President, World Bank, 1991.

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22

Organization, World Health, ed. Safety and nutritional adequacy of irradiated food. Geneva: World Health Organization, 1994.

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23

1934-, Walker R., e Quattrucci E, eds. Nutritional and toxicological aspects of food processing. London: Taylor & Francis, 1988.

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24

G, Fraga Cesar, ed. Phenolic compounds of plant origin and human health: Biochemistry behind their nutritional and pharmacological value. Hoboken, N.J: Wiley, 2009.

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25

Moulay, Leila. Physiological studies in rats of the nutritional value of a cocoa powder derived bulking agent. Salford: University of Salford, 1992.

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26

Baskin, Rosemary M. How many calories? how much fat?: Guide to calculating the nutritional content of the foods you eat. Editado por Consumer Reports Books. Yonkers, N.Y: Consumer Reports Books, 1991.

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27

Anton, Papareschi, e Eppolito Harvey, eds. Fruit and vegetable consumption and health. New York: Nova Science Publishers, 2009.

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28

International, Conference on Food Factors for Health Promotion (2007 Tokyo Japan). Food factors for health promotion. Basel: Karger, 2009.

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29

Peter, Leathwood, Louis-Sylvestre J, Mareschi J. -P e ILSI Europe, eds. Light foods: An assessment of their psychological, sociocultural, physiological, nutritional, and safety aspects. Brussels, Belgium: ILSI Europe, 1995.

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30

Nestlé Nutrition Workshop (67th 2010 Marrakech, Morocco). Milk and milk products in human nutrition. Editado por Clemens Roger A, Hernell Olle, Michaelsen Kim Fleischer e Nestlé Nutrition Institute. Basel: Karger, 2011.

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31

Y. Waisundara, Viduranga, ed. Nutritional Value of Amaranth. IntechOpen, 2020. http://dx.doi.org/10.5772/intechopen.82910.

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32

Food Biochemistry and Nutritional Value. Longman, 1987.

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33

Robinson, David S. Food: Biochemistry and nutritional value. Wiley, 1987.

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34

U D & J V Patil Chavan. Millets Nutritional Value and Processing Technology. Daya Publishing House, 2016.

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35

Serra, Aida, Xavier Gallart-Palau, Xinya Hemu e Maria-Jose Motilva, eds. Food Proteomes: Beyond Their Nutritional Value. Frontiers Media SA, 2021. http://dx.doi.org/10.3389/978-2-88971-576-3.

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36

Nutritional Value of Grain-Based Foods. MDPI, 2020. http://dx.doi.org/10.3390/books978-3-03936-211-0.

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37

Ben-Thlija, Abdellaziz. Nutritional value of several Opuntia species. 1986.

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38

Whitworth, Richard J. Arachis Hypogaea: Cultivation, Production and Nutritional Value. Nova Science Publishers, Incorporated, 2021.

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39

Kalač, Pavel. Edible Mushrooms: Chemical Composition and Nutritional Value. Elsevier Science & Technology Books, 2016.

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40

Guidi, Lucia, Luigi De Bellis e Alberto Pardossi, eds. Nutritional and Antioxidant Value of Horticulturae Products. MDPI, 2022. http://dx.doi.org/10.3390/books978-3-0365-3786-3.

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41

Marinangeli, Christopher P. F., ed. Nutritional Value of Pulses and Whole Grains. MDPI, 2022. http://dx.doi.org/10.3390/books978-3-0365-5423-5.

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42

Sprouted Grains: Nutritional Value, Production, and Applications. WPACIP, 2018.

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43

Kalac, Pavel. Edible Mushrooms: Chemical Composition and Nutritional Value. Elsevier Science & Technology Books, 2016.

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44

Mariod, Abdalbasit Adam. Wild Fruits: Composition, Nutritional Value and Products. Springer, 2019.

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45

Whitworth, Richard J. Arachis Hypogaea: Cultivation, Production and Nutritional Value. Nova Science Publishers, Incorporated, 2021.

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46

Devries, Jonathan W., Hao Feng e Boris Nemzer. Sprouted Grains: Nutritional Value, Production, and Applications. Elsevier Science & Technology, 2018.

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47

Mariod, Abdalbasit Adam. Wild Fruits: Composition, Nutritional Value and Products. Springer International Publishing AG, 2021.

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48

Mager, Stefan. Top 10 Nutrition Lists: Instantly Find Foods with the Best Nutritional Value. Llewellyn Publications, 2018.

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49

Rudd, Linda B. Milk Fat: Composition, Nutritional Value and Health Implications. Nova Science Publishers, Incorporated, 2013.

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50

Banga, Jaspreet. Nutritional Value and Uses of Microalgae in Aquaculture. Arcler Education Inc, 2016.

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