Natural food flavors and colorants / (Record no. 21854)

MARC details
000 -LEADER
fixed length control field 07806cam a2200769Ia 4500
001 - CONTROL NUMBER
control field ocn705355117
003 - CONTROL NUMBER IDENTIFIER
control field OCoLC
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20220701010958.0
006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS--GENERAL INFORMATION
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007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
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008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 110304s2011 nju ob 001 0 eng d
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER
Canceled/invalid LC control number 2010041001
040 ## - CATALOGING SOURCE
Original cataloging agency DG1
Language of cataloging eng
Description conventions pn
Transcribing agency DG1
Modifying agency EBLCP
-- OCLCQ
-- CDX
-- OCLCQ
-- YDXCP
-- IDEBK
-- MYG
-- E7B
-- OCLCQ
-- OCLCF
-- OCLCA
-- DEBBG
-- OCLCQ
-- TEFOD
-- DEBSZ
-- TEFOD
-- OCLCQ
-- COO
-- OCLCQ
-- Z5A
-- LIP
-- OCLCQ
019 ## -
-- 740619795
-- 742333098
-- 773581287
-- 778206080
-- 816831081
-- 839374237
-- 988791648
-- 992814612
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 9780470959152
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 0470959150
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 9780470959060
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 0470959061
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 9780470959114
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 0470959118
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Cancelled/invalid ISBN 9780813821108
Qualifying information (hardback)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Cancelled/invalid ISBN 081382110X
Qualifying information (hardback)
024 8# - OTHER STANDARD IDENTIFIER
Standard number or code 9786613052353
029 1# - (OCLC)
OCLC library identifier AU@
System control number 000046946118
029 1# - (OCLC)
OCLC library identifier DEBBG
System control number BV041393599
029 1# - (OCLC)
OCLC library identifier DEBSZ
System control number 430946058
029 1# - (OCLC)
OCLC library identifier NLGGC
System control number 356480682
029 1# - (OCLC)
OCLC library identifier NZ1
System control number 14926399
029 1# - (OCLC)
OCLC library identifier CHVBK
System control number 480177090
029 1# - (OCLC)
OCLC library identifier CHNEW
System control number 000937402
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)705355117
Canceled/invalid control number (OCoLC)740619795
-- (OCoLC)742333098
-- (OCoLC)773581287
-- (OCoLC)778206080
-- (OCoLC)816831081
-- (OCoLC)839374237
-- (OCoLC)988791648
-- (OCoLC)992814612
037 ## - SOURCE OF ACQUISITION
Stock number 10.1002/9780470959152
Source of stock number/acquisition Wiley InterScience
Note http://www3.interscience.wiley.com
037 ## - SOURCE OF ACQUISITION
Stock number 64EAD58E-F384-47A2-BF94-7D962212E6A8
Source of stock number/acquisition OverDrive, Inc.
Note http://www.overdrive.com
050 #4 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TP418
Item number .A88 2011eb
070 ## - NATIONAL AGRICULTURAL LIBRARY CALL NUMBER
Classification number TP418
Item number .A88 2011
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664/.5
Edition number 22
049 ## - LOCAL HOLDINGS (OCLC)
Holding library MAIN
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Attokaran, Mathew.
245 10 - TITLE STATEMENT
Title Natural food flavors and colorants /
Statement of responsibility, etc Mathew Attokaran.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc Hoboken, N.J. :
Name of publisher, distributor, etc Wiley,
Date of publication, distribution, etc 2011.
300 ## - PHYSICAL DESCRIPTION
Extent 1 online resource (xv, 24, 429 pages).
336 ## -
-- text
-- txt
-- rdacontent
337 ## -
-- computer
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-- rdamedia
338 ## -
-- online resource
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-- rdacarrier
490 1# - SERIES STATEMENT
Series statement IFT Press series
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc Includes bibliographical references and index.
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Front Matter -- Colour Plates -- General. Part Introduction -- Analytical Matters -- Flavors -- Spices -- Essential Oils -- Food Colors -- Preparation of Plant Material for Extraction -- Methods of Extraction of Essential Oils -- Solvent Extraction -- Supercritical Fluid Extraction -- Homogenization of Extracts -- Suspension in Solids -- Deterioration During Storage and Processing -- Individual Flavors and Colorants. Part Introduction -- Ajwain (Bishop's Weed) -- Allspice (Pimenta) -- Anka-Red Fungus -- Aniseed -- Annatto -- Asafoetida -- Basil -- Bay Leaf (Laurel) -- Beet Root -- Bergamot Mint -- Black Cumin -- Black Pepper -- Capsicum -- Caramel -- Caraway -- Cardamom -- Carob Pod -- Carrot -- Cassia -- Celery Seed -- Chicory -- Cinnamon -- Cinnamon Leaf -- Clove -- Clove Leaf -- Coca Leaf -- Cochineal -- Cocoa -- Coffee -- Coriander -- Coriander Leaf -- Cumin -- Curry Leaf -- Date -- Davana -- Dill -- Fennel -- Fenugreek -- Galangal: Greater -- Galangal: Kaempferia -- Galangal: Lesser -- Garcinia Fruit -- Garlic -- Ginger -- Grape -- Grapefruit -- Green Leaves -- Hops -- Hyssop -- Japanese Mint -- Juniper Berry -- Kokam -- Kola Nut -- Large Cardamom -- Lemon -- Lemongrass -- Licorice -- Lime -- Long Pepper -- Lovage -- Mace -- Mandarin -- Marigold -- Marjoram -- Mustard -- Nutmeg -- Onion -- Orange -- Oregano -- Paprika -- Parsley -- Peppermint -- Red Sandalwood -- Rosemary -- Saffron -- Sage -- Savory (Sweet Summer) -- Spearmint -- Star Anise -- Sweet Flag (Calamus) -- Tamarind -- Tarragon -- Tea -- Thyme -- Tomato -- Turmeric -- Vanilla -- Future Needs. Part Introduction -- Opportunities in Natural Flavors -- Opportunities in Natural Colorants -- Index of Systematic Biological Names -- Subject Index.
520 ## - SUMMARY, ETC.
Summary, etc "Natural Extracts as Food Flavors and Colorants, as its name implies, describes the natural extracts that are used as food flavors and colors. Part I addresses techniques and general characteristics of these natural extracts, including essential oils; solvent extraction; food colors; dispersion and solubitization; effect of heat; nutraceutical function; organoleptic function; and regulatory and analytical aspects. Part II focuses on each individual natural extract, with coverage including raw material; chemistry; extraction specifics; methods of testing; and uses. Chemical structure and properties of key constituents are provided. Wherever available, CAS number, FEMA number and E number are given. Determination of principal and significant constituents is described, so as to help analysts choose the right methods. Food scientists, researchers and product development professionals alike will find Natural Extracts as Food Flavors and Colorants an invaluable resource for understanding and using these natural food ingredients."--
-- Provided by publisher.
505 8# - FORMATTED CONTENTS NOTE
Formatted contents note Machine generated contents note: Preface -- Part I General -- Chapter -- 1. Analytical matters -- 2. Flavours -- 3. Spices -- 4. Essential oils -- 5. Food colours -- 6. Preparation of plant material for extraction -- 7. Methods of extraction of essential oils -- 8. Solvent extraction -- 9. Super critical fluid extraction -- 10. Homogenization of extracts -- 11. Suspension on solids -- 12. Deterioration during storage and processing -- Part IIIndividual items -- 13. Ajwain (Bishop's weed) -- 14. Anka-red fungus -- 15. Aniseed -- 16. Annatto -- 17. Asafoetida -- 18. Basil -- 19. Bay leaf -- 20. Beet root -- 21. Bergamot mint -- 22. Black cumin -- 23. Black pepper -- 24. Capsicum -- 25. Carab pod -- 26. Caramel -- 27. Caraway -- 28. Cardamom -- 29. Carrot -- 30. Cassia -- 31. Celery seed -- 32. Chicory -- 33. Cinnamon -- 34. Cinnamon leaf -- 35. Clove -- 36. Clove leaf -- 37. Coca leaf -- 38. Cochineal -- 39. Cocoa -- 40. Coffee -- 41. Coriander -- 42. Coriander leaf -- 43. Cumin -- 44. Curry leaf -- 45. Date -- 46. Davana -- 47. Dill -- 48. Fennel -- 49. Fenugreek -- 50. Galangal-Greater -- 51. Galangal-Kaempferia -- 52. Galangal-Lesser -- 53. Garcinia fruit -- 54. Garlic -- 55. Ginger -- 56. Grape -- 57. Grape fruit -- 58. Green leaves -- 59. Hops -- 60. Hyssop -- 61. Japanese mint -- 62. Juniper berry -- 63. Kokam -- 64. Kola nut -- 65. Large cardamom -- 66. Lemon -- 67. Lemongrass -- 68. Licorice -- 69. Lime -- 70. Lovage -- 71. Mace -- 72. Mandarin -- 73. Marigold -- 74. Marjoram -- 75. Mustard -- 76. Nutmeg -- 77. Onion -- 78. Orange -- 79. Oregano -- 80. Paprika -- 81. Parsley -- 82. Pepper long -- 83. Peppermint -- 84. Pimenta -- 85. Red sandalwood -- 86. Rosemary -- 87. Saffron -- 88. Sage -- 89. Savory (Sweet summer) -- 90. Spearmint -- 91. Star anise -- 92. Sweet flag (Calamus) -- 93. Tamarind -- 94. Tarragon -- 95. Tea -- 96. Thyme -- 97. Tomato -- 98. Turmeric -- 99. Vanilla -- Part III Future needs -- 100. Opportunities in natural flavours -- 101. Opportunities in natural colorants.
588 0# -
-- Print version record.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Flavoring essences.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Coloring matter in food.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Natural foods.
650 #4 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Natural food.
650 #4 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Chemical engineering.
650 #4 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Engineering.
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 Coloring matter in food.
Source of heading or term fast
-- (OCoLC)fst00868743
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Flavoring essences.
Source of heading or term fast
-- (OCoLC)fst00927112
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Natural foods.
Source of heading or term fast
-- (OCoLC)fst01034032
655 #4 - INDEX TERM--GENRE/FORM
Genre/form data or focus term Electronic books.
710 2# - ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element Wiley InterScience (Online service)
776 08 - ADDITIONAL PHYSICAL FORM ENTRY
Display text Print version:
Main entry heading Attokaran, Mathew.
Title Natural food flavors and colorants.
Place, publisher, and date of publication Hoboken, N.J. : Wiley, 2011
International Standard Book Number 9780813821108
Record control number (DLC) 2010041001
-- (OCoLC)669751118
830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE
Uniform title IFT Press series.
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="http://dx.doi.org/10.1002/9780470959152">http://dx.doi.org/10.1002/9780470959152</a>
Public note Wiley Online Library
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-- C0
-- DG1

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