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Tabela Brasileira de Composição de Alimentos – TACO - Unicamp

Tabela Brasileira de Composição de Alimentos – TACO - Unicamp

Tabela Brasileira de Composição de Alimentos – TACO - Unicamp

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19. AMERICAN OIL CHEMISTS’ SOCIETY. 1998. Official Methods and Recommen<strong>de</strong>d Practices of the<br />

AOCS. 5a.ed. Champaign: AOCS.<br />

20. HARTMAN, L., LAGO, R.C.A. 1973. Rapid preparation of fatty acid methyl esters from lipids. Lab.<br />

Practice, v. 22, p. 475-476.<br />

21. HOLLAND, B., WELCH, A.A., UNWIN, I.D., BUSS, D.H., PAUL, A.A., SOUTHGATE, D.A.T. 1997.<br />

McCance and Widdowson's The Composition of Foods. 5a. ed. Cambridge: The Royal Society of<br />

Chemistry.<br />

22. SCHMARR, H.; GROSS, H.B.; SHIBAMOTO,T. 1996. Analysis of polar cholesterol oxidation products:<br />

evaluation of a new method involving transesterification, solid phase extraction and gas chromatography.<br />

J. Agric. Food Chem., v. 44, p. 512-517.<br />

23. LATINFOODS. 2002. Tabla <strong>de</strong> Composición <strong>de</strong> <strong>Alimentos</strong> <strong>de</strong> América Latina. LATINFOODS website.<br />

Disponível em http://www.fao.org/Regional/LAmerica/bases/alimento/grupo.htm.<br />

24. INFOODS. 2003. Tagnames for Food Components. INFOODS website. Disponível em<br />

http://www.fao.org/infoods/tagnames_en.stm.<br />

25. GREENFIELD, H; SOUTHGATE, D.A.T. 2003. Food composition data: production, management and<br />

use.Rome, FAO Publisching Management Service.<br />

79

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