Food biochemistry and food processing / (Record no. 19316)

MARC details
000 -LEADER
fixed length control field 05162cam a2200793Ka 4500
001 - CONTROL NUMBER
control field ocn785429959
003 - CONTROL NUMBER IDENTIFIER
control field OCoLC
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20230823095611.0
006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS--GENERAL INFORMATION
fixed length control field m o d
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field cr cnu---unuuu
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 120411s2012 iaua ob 001 0 eng d
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER
LC control number 2011052397
040 ## - CATALOGING SOURCE
Original cataloging agency N$T
Language of cataloging eng
Description conventions pn
Transcribing agency N$T
Modifying agency CUS
-- YDXCP
-- DG1
-- E7B
-- OCLCQ
-- CDX
-- DEBSZ
-- OCLCQ
-- RRP
-- OCLCQ
-- RIV
-- OCLCQ
-- OCLCF
-- COO
-- OCLCQ
-- AZK
-- DG1
019 ## -
-- 961599450
-- 962604585
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 9781118308035
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 1118308034
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 9781118308042
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 1118308042
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Cancelled/invalid ISBN 9780813808741
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Cancelled/invalid ISBN 081380874X
029 1# - (OCLC)
OCLC library identifier AU@
System control number 000049569294
029 1# - (OCLC)
OCLC library identifier CHBIS
System control number 007308719
029 1# - (OCLC)
OCLC library identifier CHBIS
System control number 009891905
029 1# - (OCLC)
OCLC library identifier CHVBK
System control number 18272946X
029 1# - (OCLC)
OCLC library identifier CHVBK
System control number 19921770X
029 1# - (OCLC)
OCLC library identifier DEBSZ
System control number 372815464
029 1# - (OCLC)
OCLC library identifier DKDLA
System control number 820120-katalog:000599652
029 1# - (OCLC)
OCLC library identifier GBVCP
System control number 790037467
029 1# - (OCLC)
OCLC library identifier NZ1
System control number 14690903
029 1# - (OCLC)
OCLC library identifier NZ1
System control number 15340238
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)785429959
Canceled/invalid control number (OCoLC)961599450
-- (OCoLC)962604585
050 #4 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TP370.8
Item number .F66 2012eb
072 #7 - SUBJECT CATEGORY CODE
Subject category code TEC
Subject category code subdivision 012000
Source bisacsh
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664
Edition number 23
049 ## - LOCAL HOLDINGS (OCLC)
Holding library MAIN
245 00 - TITLE STATEMENT
Title Food biochemistry and food processing /
Statement of responsibility, etc edited by Benjamin Simpson [and others].
250 ## - EDITION STATEMENT
Edition statement 2nd ed.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc Ames, Iowa :
Name of publisher, distributor, etc Wiley-Blackwell,
Date of publication, distribution, etc 2012.
300 ## - PHYSICAL DESCRIPTION
Extent 1 online resource (xii, 896 pages) :
Other physical details illustrations
336 ## -
-- text
-- txt
-- rdacontent
337 ## -
-- computer
-- c
-- rdamedia
338 ## -
-- online resource
-- cr
-- rdacarrier
347 ## -
-- data file
-- rda
380 ## -
-- Bibliography
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc Includes bibliographical references and index.
588 0# -
-- Print version record.
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Part 1: Principles/Food Analysis -- 1. An Introduction to Food Biochemistry -- 2. Analytical Techniques in Food Biochemistry -- 3. Enzymes in Food Analysis -- 4. Browning Reactions -- 5. Water Chemistry and Biochemistry -- Part 2: Biotechnology and Ezymology -- 6. Enzyme Classification and Nomenclature -- 7. Biocatalysis, Enzyme Engineering and Biotechnology -- 8. Enzyme Activities -- 9. Enzymes in Food Processing -- 10. Protein Cross-linking in Food -- Structure, Applications, Implications for Health and Food Safety -- 11. Chymosin in Cheese Making -- 12. Pectic Enzymes in Tomatoes -- 13. Seafood Enzymes -- 14. Seafood Enzymes: Biochemical Properties and Their Impact on Quality -- Part 3: Meat, Poultry and Seafoods -- 15. Biochemistry of Raw Meat and Poultry -- 16. Biochemistry of Processing Meat and Poultry -- 17. Chemical and Biochemical Aspects of Color in Muscle-Based Foods -- 18. Biochemistry of Fermented Meat -- 19. Biochemistry of Seafood Processing -- 20. Fish Collagen -- 21. Fish Gelatin -- 22. Application of Proteomics to Fish Processing and Quality -- Part 4: Milk -- 23. Dairy Products -- 24. Chemistry and Biochemistry of Milk Constituents -- 25. Biochemistry of Milk Processing -- 26. Equid Milk: Chemistry, Biochemistry and Processing -- Part 5: Fruits, Vegetables, and Cereals -- 27. Biochemistry of Fruits -- 28. Biochemistry of Fruit Processing -- 29. Biochemistry of Vegetable Processing -- 30. Non-Enzymatic Browning in Cookies, Crackers and Breakfast Cereals -- 31. Bakery and Cereal Products -- 32. Starch Synthesis in the Potato Tuber -- 33. Biochemistry of Beer Fermentation -- 34. Rye Constituents and Their Impact on Rye Processing -- Part 6: Health/Functional Foods -- 35. Biochemistry and Probiotics -- 36. Biological Activities and Production of Marine-Derived Peptides -- 37. Natural Food Pigments -- Part 7: Food Processing -- 38. Thermal Processing Principles -- 39. Minimally Processed Foods -- 40. Separation Technology in Food Processing -- Part 8: Food Safety and Food Allergens -- 41. Microbial Safety of Food and Food Products -- 42. Food Allergens -- 43. Biogenic Amines in Foods -- 44. Emerging Bacterial Food-Borne Pathogens and Methods of Detection -- 45. Biosensors for Sensitive Detection of Agricultural Contaminants, Pathogens and Food-Borne Toxins.
526 ## - STUDY PROGRAM INFORMATION NOTE
Department Biotechnology & Bioinformatics
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food industry and trade
General subdivision Research.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food
General subdivision Analysis.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food
General subdivision Composition.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food
General subdivision Packaging.
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Aliments
General subdivision Indústria i comerç
-- Investigació
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Aliments
General subdivision Biotecnologia.
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Aliments
General subdivision Anàlisi.
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Aliments
General subdivision Envasament.
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element TECHNOLOGY & ENGINEERING
General subdivision Food Science.
Source of heading or term bisacsh
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food
General subdivision Analysis.
Source of heading or term fast
-- (OCoLC)fst00930460
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food
General subdivision Composition.
Source of heading or term fast
-- (OCoLC)fst00930485
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food industry and trade
General subdivision Research.
Source of heading or term fast
-- (OCoLC)fst00930924
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food
General subdivision Packaging.
Source of heading or term fast
-- (OCoLC)fst00930550
650 07 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Aliments
General subdivision Composició.
Source of heading or term lemac
655 #4 - INDEX TERM--GENRE/FORM
Genre/form data or focus term Electronic books.
655 #4 - INDEX TERM--GENRE/FORM
Genre/form data or focus term Llibres electrònics.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Simpson, Benjamin K.
776 08 - ADDITIONAL PHYSICAL FORM ENTRY
Display text Print version:
Title Food biochemistry and food processing.
Edition 2nd ed.
Place, publisher, and date of publication Ames, Iowa : Wiley-Blackwell, 2012
International Standard Book Number 9780813808741
Record control number (DLC) 2011052397
-- (OCoLC)769141628
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="http://dx.doi.org/10.1002/9781118308035">http://dx.doi.org/10.1002/9781118308035</a>
Public note Wiley Online Library
994 ## -
-- 92
-- DG1

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