Vazquez Toro (30 results)

Gr.-8°, original hardcover. 1. ed. With numerous images, XVII, 418 p. Rare copy. Shelfmark, stamp on foretitle, otherwise fine copy. Sprache: Englisch Gewicht in Gramm: 0.

Condition: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.

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Condition: New. 1st edition NO-PA16APR2015-KAP.

Condition: New.

Condition: New.

Hardback. Condition: New. The physical properties associated with the saturated and trans fats obtained through partial hydrogenation of vegetable oils (PHVOs) provide the solid fat content, melting and textural properties that consumers require in food products like butter, margarines, vegetable creams, spreads, and confectionary fats. However, saturated and trans fats increase low density lipoprotein, while trans fats also lower high-density lipoprotein serum levels. These indicators increase the risk of developing cardiovascular disease, type II diabetes, stroke, and have recently been associated with metabolic syndrome. Consequently, regulatory agencies worldwide have passed legislation restricting the addition of PHVOs and their derivatives (i.e., shortenings) to food products. This has lead research groups worldwide to investigate different mechanisms to provide structural and physical properties to edible, healthy unsaturated oils. The overall objective is to achieve similar functional properties to those provided by PHVOs and shortenings to food products. This book encompasses the work of leading researchers discussing, from a scientific and technological perspective, the latest and most innovative approaches to structure edible oils without the use of trans fats. Additionally, the authors discuss practical uses and technical limitations associated with the use of "structured edible oils" in different food systems. Appealing to researchers and professionals working in lipid science, food chemistry and fat metabolism, it fills the gap in the literature for a book in this fast-changing field.

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Condition: New.

HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.

Condition: As New. Unread book in perfect condition.

Condition: New.

Condition: As New. Unread book in perfect condition.

Condition: As New. Unread book in perfect condition.

Condition: New.

Condition: New. In.

Condition: As New. Unread book in perfect condition.

Hardback. Condition: New. The physical properties associated with the saturated and trans fats obtained through partial hydrogenation of vegetable oils (PHVOs) provide the solid fat content, melting and textural properties that consumers require in food products like butter, margarines, vegetable creams, spreads, and confectionary fats. However, saturated and trans fats increase low density lipoprotein, while trans fats also lower high-density lipoprotein serum levels. These indicators increase the risk of developing cardiovascular disease, type II diabetes, stroke, and have recently been associated with metabolic syndrome. Consequently, regulatory agencies worldwide have passed legislation restricting the addition of PHVOs and their derivatives (i.e., shortenings) to food products. This has lead research groups worldwide to investigate different mechanisms to provide structural and physical properties to edible, healthy unsaturated oils. The overall objective is to achieve similar functional properties to those provided by PHVOs and shortenings to food products. This book encompasses the work of leading researchers discussing, from a scientific and technological perspective, the latest and most innovative approaches to structure edible oils without the use of trans fats. Additionally, the authors discuss practical uses and technical limitations associated with the use of "structured edible oils" in different food systems. Appealing to researchers and professionals working in lipid science, food chemistry and fat metabolism, it fills the gap in the literature for a book in this fast-changing field.

Hardback. Condition: New. The physical properties associated with the saturated and trans fats obtained through partial hydrogenation of vegetable oils (PHVOs) provide the solid fat content, melting and textural properties that consumers require in food products like butter, margarines, vegetable creams, spreads, and confectionary fats. However, saturated and trans fats increase low density lipoprotein, while trans fats also lower high-density lipoprotein serum levels. These indicators increase the risk of developing cardiovascular disease, type II diabetes, stroke, and have recently been associated with metabolic syndrome. Consequently, regulatory agencies worldwide have passed legislation restricting the addition of PHVOs and their derivatives (i.e., shortenings) to food products. This has lead research groups worldwide to investigate different mechanisms to provide structural and physical properties to edible, healthy unsaturated oils. The overall objective is to achieve similar functional properties to those provided by PHVOs and shortenings to food products. This book encompasses the work of leading researchers discussing, from a scientific and technological perspective, the latest and most innovative approaches to structure edible oils without the use of trans fats. Additionally, the authors discuss practical uses and technical limitations associated with the use of "structured edible oils" in different food systems. Appealing to researchers and professionals working in lipid science, food chemistry and fat metabolism, it fills the gap in the literature for a book in this fast-changing field.

Hardcover. Condition: new. Hardcover. The physical properties associated with the saturated and trans fats obtained through partial hydrogenation of vegetable oils (PHVOs) provide the solid fat content, melting and textural properties that consumers require in food products like butter, margarines, vegetable creams, spreads, and confectionary fats. However, saturated and trans fats increase low density lipoprotein, while trans fats also lower high-density lipoprotein serum levels. These indicators increase the risk of developing cardiovascular disease, type II diabetes, stroke, and have recently been associated with metabolic syndrome. Consequently, regulatory agencies worldwide have passed legislation restricting the addition of PHVOs and their derivatives (i.e., shortenings) to food products. This has lead research groups worldwide to investigate different mechanisms to provide structural and physical properties to edible, healthy unsaturated oils. The overall objective is to achieve similar functional properties to those provided by PHVOs and shortenings to food products. This book encompasses the work of leading researchers discussing, from a scientific and technological perspective, the latest and most innovative approaches to structure edible oils without the use of trans fats. Additionally, the authors discuss practical uses and technical limitations associated with the use of "structured edible oils" in different food systems. Appealing to researchers and professionals working in lipid science, food chemistry and fat metabolism, it fills the gap in the literature for a book in this fast-changing field. This book encompasses the work of leading researchers discussing, from a scientific and technological perspective, the latest and most innovative approaches to structure edible oils without the use of trans fats. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Condition: New. This book encompasses the work of leading researchers discussing, from a scientific and technological perspective, the latest and most innovative approaches to structure edible oils without the use of trans fats.KlappentextThe phy.

Hardback. Condition: New. The physical properties associated with the saturated and trans fats obtained through partial hydrogenation of vegetable oils (PHVOs) provide the solid fat content, melting and textural properties that consumers require in food products like butter, margarines, vegetable creams, spreads, and confectionary fats. However, saturated and trans fats increase low density lipoprotein, while trans fats also lower high-density lipoprotein serum levels. These indicators increase the risk of developing cardiovascular disease, type II diabetes, stroke, and have recently been associated with metabolic syndrome. Consequently, regulatory agencies worldwide have passed legislation restricting the addition of PHVOs and their derivatives (i.e., shortenings) to food products. This has lead research groups worldwide to investigate different mechanisms to provide structural and physical properties to edible, healthy unsaturated oils. The overall objective is to achieve similar functional properties to those provided by PHVOs and shortenings to food products. This book encompasses the work of leading researchers discussing, from a scientific and technological perspective, the latest and most innovative approaches to structure edible oils without the use of trans fats. Additionally, the authors discuss practical uses and technical limitations associated with the use of "structured edible oils" in different food systems. Appealing to researchers and professionals working in lipid science, food chemistry and fat metabolism, it fills the gap in the literature for a book in this fast-changing field.

Buch. Condition: Neu. Neuware - The physical properties associated with the saturated and trans fats obtained through partial hydrogenation of vegetable oils (PHVOs) provide the solid fat content, melting and textural properties that consumers require in food products like butter, margarines, vegetable creams, spreads, and confectionary fats. However, saturated and trans fats increase low density lipoprotein, while trans fats also lower high-density lipoprotein serum levels. These indicators increase the risk of developing cardiovascular disease, type II diabetes, stroke, and have recently been associated with metabolic syndrome. Consequently, regulatory agencies worldwide have passed legislation restricting the addition of PHVOs and their derivatives (i.e., shortenings) to food products. This has lead research groups worldwide to investigate different mechanisms to provide structural and physical properties to edible, healthy unsaturated oils. The overall objective is to achieve similar functional properties to those provided by PHVOs and shortenings to food products.

Hardcover. Condition: new. Hardcover. The physical properties associated with the saturated and trans fats obtained through partial hydrogenation of vegetable oils (PHVOs) provide the solid fat content, melting and textural properties that consumers require in food products like butter, margarines, vegetable creams, spreads, and confectionary fats. However, saturated and trans fats increase low density lipoprotein, while trans fats also lower high-density lipoprotein serum levels. These indicators increase the risk of developing cardiovascular disease, type II diabetes, stroke, and have recently been associated with metabolic syndrome. Consequently, regulatory agencies worldwide have passed legislation restricting the addition of PHVOs and their derivatives (i.e., shortenings) to food products. This has lead research groups worldwide to investigate different mechanisms to provide structural and physical properties to edible, healthy unsaturated oils. The overall objective is to achieve similar functional properties to those provided by PHVOs and shortenings to food products. This book encompasses the work of leading researchers discussing, from a scientific and technological perspective, the latest and most innovative approaches to structure edible oils without the use of trans fats. Additionally, the authors discuss practical uses and technical limitations associated with the use of "structured edible oils" in different food systems. Appealing to researchers and professionals working in lipid science, food chemistry and fat metabolism, it fills the gap in the literature for a book in this fast-changing field. This book encompasses the work of leading researchers discussing, from a scientific and technological perspective, the latest and most innovative approaches to structure edible oils without the use of trans fats. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.

Hardcover. Condition: Brand New. gld edition. 300 pages. 9.21x6.14x1.02 inches. In Stock.

Condition: leido. 1ª ed., 1ª imp. edición. cart. 552.

Cartoné. Condition: Muy bien. Folio. 2 h. Cartoné nuevo, lomo rotulado a mano y reproducción de portada en el plano. Grabado de la Virgen María en portada. Inicial gran capitular a 6 líneas. Papel restaurado.

Condition: Good copy. Small folio. [4] pp. Sobre la Inmaculada Concepción de María. About the Immaculate Conception of Mary. No copies in WorldCat. Small folio. In Spanish. Decorative woodcut initial on first page. The rare printing of a fascinating letter by the Spanish composer and Franciscan priest, Bernardo de Toro, and Mateo Vázquez de Leca, Archdeacon of Carmona, regarding the founding of a military religious order devoted to the Immaculate Conception of Mary. During the 17th century, Seville was a major base of support for the doctrine of the Immaculate Conception, the belief that the Virgin Mary was conceived without original sin. While the Church had implicitly endorsed the doctrine with the establishment of its feast day in 1476, the belief was not ruled dogma until 1854. Before that time, a healthy debate reigned among both theologians and popular believers. In Seville, a city traditionally known for its fierce Marian devotion, the general populace backed the Franciscans in their support of the doctrine against the Dominicans. Bernardo de Toro (1570 to 1643) and Mateo Vázquez de Leca (1563 to 1649), contributed substantially to the cultural aspects of this movement, with the former setting popular verses on the subject to music and the latter supporting devotional painters and the famous Seises dancers with generous funds. Toro and Vázquez are still remembered as Baroque era Seville's two greatest champions of the Immaculate Conception, a reputation they began to develop in 1615, when they traveled together to Madrid to defend the Archbishop of Seville's promulgation of the doctrine before King Philip III. In the early 1620s, the two garnered support from several European nobles to found the religious knighthood discussed in this letter, gaining an audience with Pope Urban VIII in 1624. On February 12 of that year, Urban issued the Bull Imperscrutabilis, formally establishing the Christian Militia of the Immaculate Conception of the Most Holy Virgin Mary. Little is known of the order beyond a handful of documents printed in 1624 and 1625, but it may have inspired the similarly named Militia Immaculada, founded by the sainted Polish Franciscan priest Maximilian Kolbe in 1917 (Kolbe was executed at Auschwitz after volunteering to die in the place of a fellow prisoner and canonized by John Paul II in 1982). The present letter, signed in print by Toro and Vázquez, describes the formation, customs, and rules of the order to Gregorio Muñoz de Medrano. OCLC lists no records for this document. Very rare, with an important relationship to Seville, where the letter was printed. WorldCat: no copies in US libraries. PALAU 257769. Signed.