{"id":665,"date":"2015-04-17T09:45:05","date_gmt":"2015-04-17T09:45:05","guid":{"rendered":"http:\/\/www.bda-ieo.it\/wordpress\/en\/?page_id=160"},"modified":"2023-11-14T16:07:02","modified_gmt":"2023-11-14T16:07:02","slug":"general-bibliography","status":"publish","type":"page","link":"https:\/\/bda.ieo.it\/?page_id=665&lang=en","title":{"rendered":"General bibliography"},"content":{"rendered":"

Anderson BA (1976) Comprehensive evaluation of fatty acids in foods. VII. Pork products. J. Am. Diet. Assoc, 69: 44\u201349.<\/p>\n

Anderson BA, Kinsella JA & Watt BK (1975). Comprehensive evaluation of fatty acids in foods. II. Beef products. J. Am. Diet. Assoc. 67: 35\u201341.<\/p>\n

AOAC (Association of Official Analytical Chemist) (1980) Official Methods of Analysis of the Association of Official Analytical Chemist. 13th Washington, DC.<\/p>\n

Carnovale E, Marletta L (1997) Tabelle di Composizione degli Alimenti, Istituto Nazionale della Nutrizione. Ed EDRA Milano.<\/p>\n

Carnovale E, Marletta L (2000) Tabelle di Composizione degli Alimenti. Aggiornamento 2000, Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione. Ed. EDRA, Milano.<\/p>\n

Carnovale E, Miuccio F (1976) Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione e Ministero dell’Agricoltura e delle Foreste, Roma.<\/p>\n

Carnovale E, Miuccio F (1989) Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione e Ministero dell’Agricoltura e delle Foreste. Roma.<\/p>\n

D.Lgs. 27 gennaio 1992, n. 111 (1) Attuazione della direttiva 89\/398\/CEE concernente i prodotti alimentari destinati ad una alimentazione particolare.<\/p>\n

Direttiva europea 2008\/100\/CE del 28 ottobre 2008 che modifica la direttiva 90\/496\/CEE del Consiglio relativa all’etichettatura nutrizionale dei prodotti alimentari per quanto riguarda le razioni giornaliere raccomandate, i coefficienti di conversione per il calcolo del valore energetico e le definizioni.<\/p>\n

Englyst HN, Cummings JH (1988) Improved method for measurement of dietary fiber as non-polysaccharides in plant foods. J Assoc Off Anal Chem. Jul-Aug;71(4):808-14.<\/p>\n

Exler J, Kinsella JE & Watt BK (1975) Lipids and fatty acids of important finfish. New data for nutrient tables. J. Am. Oil Chem. Soc., 52: 154\u2013159.<\/p>\n

Fidanza F, Versiglioni N (1989) Tabelle di Composizione degli Alimenti. Istituto di Scienza dell’Alimentazione. Universit\u00e0\u00a0 degli Studi di Perugia. ed. Idelson, Napoli.<\/p>\n

Food Standards Agency (2002) McCance and Widdowson’s The Composition of Foods, Sixth Summary Edition. Royal Society of Chemistry, Cambridge.<\/p>\n

Gnagnarella, P.; Parpinel, M.; Salvini, S. Banca Dati di Composizione degli Alimenti per Studi Epidemiologici in Italia. Edizione compatta, Padova, libreriauniversitaria.it Edizioni, 2022.<\/a><\/p>\n

Greenfield H, Southgate DAT (2003) Food composition data. Food and Agriculture Organization of the United Nations, Rome.<\/p>\n

Institute of Medicine (2001) Dietary reference intakes for vitamin A, vitamin K, arsenic, boron, chromium, copper, iodine, iron, manganese, molybdenum, nickel, silicon, vanadium, and zinc. National Academy Press, Washington, DC.<\/p>\n

Jones DB (1941) Factors for converting percentages of nitrogen in foods and feeds into percentages of proteins. Circular No. 183. Washington, DC, United States Department of Agriculture.<\/p>\n

Maggi O (2008) I funghi. IN: Botanica Generale e Diversit\u00e0\u00a0 Vegetale. AA: Pasqua G, Abbate G, Forni C. Ed. Piccin, Milano.<\/p>\n

Paul AA & Southgate DAT (1978) McCance and Widdowson’s The Composition of Foods. Fourth revised and extended edition of MRC special report no. 297. London: Her Majesty’s Stationery Office. And Supplements.<\/p>\n

Posati LP, Kinsella JE & Watt B (1975) Comprehensive evaluation of fatty acids in foods. III. Eggs and egg products. J. Am. Diet. Assoc., 67: 111\u2013115.<\/p>\n

Regolamento n. 1169\/2011 del Parlamento Europeo e del Consiglio, L 304\/18, Gazzetta Ufficiale dell\u2019Unione Europea.<\/p>\n

Regolamento n. 609\/2013 del Parlamento Europeo e del Consiglio, L 181\/35, Gazzetta Ufficiale dell\u2019Unione Europea.<\/p>\n

Societ\u00e0 Italiana di Nutrizione Umana (SINU). LARN: Livelli di Assunzione di Riferimento di Nutrienti ed Energia, 4th ed.; SICS: Milano, Italy, 2014<\/p>\n

Salvini S, Parpinel M, Gnagnarella P, Maisonneuve P, Turrini A (1998) Banca Dati di Composizione degli Alimenti per Studi Epidemiologici in Italia. ed. Istituto Europeo di Oncologia, Milano.<\/p>\n

Southgate DAT (1969) Determination of carbohydrates in food. II Unavailable carbohydrates. J Sci Food Agric 20:331-335.<\/p>\n

Teichmann A, Duttab PC, Staffasc A, Jagerstad M (2007) Sterol and vitamin D2 concentrations in cultivated and wild grown mushrooms: Effects of UV irradiation. Food Science and Technology 40 (5):815-822<\/p>\n

U.S. Department of Agriculture, Agricultural Research Service. 2002 USDA National Nutrient Database for Standard Reference, Release 15. Nutrient Data Laboratory Home Page, http:\/\/www.ars.usda.gov\/nutrientdata<\/p>\n

U.S. Department of Agriculture, Agricultural Research Service. 2010. USDA National Nutrient Database for Standard Reference, Release 23. Nutrient Data Laboratory Home Page, http:\/\/www.ars.usda.gov\/nutrientdata<\/a><\/p>\n

Weihrauch \u00a0JL, Kinsella JE & Watt BK (1976) Comprehensive evaluation of fatty acids in foods. VI. Cereal products. J. Am. Diet. Assoc. 68: 335\u2013340.<\/p>\n","protected":false},"excerpt":{"rendered":"

Anderson BA (1976) Comprehensive evaluation of fatty acids in foods. VII. Pork products. J. Am. Diet. Assoc, 69: 44\u201349. Anderson BA, Kinsella JA & Watt BK (1975). Comprehensive evaluation of …<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-665","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/bda.ieo.it\/index.php?rest_route=\/wp\/v2\/pages\/665","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bda.ieo.it\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/bda.ieo.it\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/bda.ieo.it\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bda.ieo.it\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=665"}],"version-history":[{"count":1,"href":"https:\/\/bda.ieo.it\/index.php?rest_route=\/wp\/v2\/pages\/665\/revisions"}],"predecessor-version":[{"id":787,"href":"https:\/\/bda.ieo.it\/index.php?rest_route=\/wp\/v2\/pages\/665\/revisions\/787"}],"wp:attachment":[{"href":"https:\/\/bda.ieo.it\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=665"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}