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Istituto di scienza dell'alimentazione

Torna all'elenco Libri anno 2009

Libro

Tipo: Monografia o trattato scientifico

Titolo: Vegetable oils - Consumer's Guide

Anno di pubblicazione: 2009

Formato: Cartaceo

Autori: Graziani M.P.; De Giulio B.

Affiliazioni autori: Istituto di scienze dell'alimentazione

Autori CNR:

  • BEATRICE DE GIULIO
  • MARIA PAOLA GRAZIANI

Lingua: inglese

Lingua sintesi: eng

Altre informazioni: FOREWORD In recent decades there have been enormous developments both in the methods of food production and processing as well as in the controls required to ensure acceptable safety standards. In 2000, the European Commission published the White Paper on Food Safety and, together with the new European Food Safety Authority, has actively promoted a dialogue with the consumers to encourage their involvement in the new Food Safety policy. At the same time, European consumers (looking after their wellbeing, health and, in particular, their nutrition) should be kept better informed on emerging Food Safety concerns as well as the risks associated with certain groups from particular foods. The consumers have a right to access to clear concise and helpful information on food quality and food constituents, so that fully aware choices can be made. In this context, the MAC-Oils Project (Mapping And Comparing Oils), promoted by the European Union started. The project was funded within the Sixth Framework Programme (R&D) in the frame of the Fifth Research Priority "Food Quality and Safety". In accordance to the "EU Strategy for Life Science and Biotechnology", one of the aims of this project was to release a readily accessible and informative Consumer's Guide about vegetable oils, particularly focused on eight different target oils. The aim of the project was to review the data, present in literature, concerning the agricultural and technological aspects as well as the chemical, physicochemical, nutritional and organoleptic properties of the eight oils, in order to evaluate the effects of their consumption on human health as well as their acceptability by the European consumer. In particular, this Guide intends to increase public participation and awareness as well as help the consumer to choose the oil best suited to their own requirements. We hope you will find this booklet useful. Readers are advised that the information and suggestions provided are scientific but not in depth. Any specific technical topics on the eight different target oils are covered in the Scientific Handbook published by the MAC-Oils Consortium. For further information please see the web site of the project: www.mac-oils.eu

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