MARC ayrıntıları
| 000 -LEADER |
|---|
| fixed length control field |
03200camIa2200385 i 4500 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS--GENERAL INFORMATION |
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| fixed length control field |
m d |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
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| fixed length control field |
cr aa aaaaa |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
121105s2012 xx o 000 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780080918099 |
| Qualifying information |
electronic bk. |
|
|---|
| International Standard Book Number |
0080918093 |
| Qualifying information |
electronic bk. |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC) |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
BAUN |
| Language of cataloging |
eng |
| Transcribing agency |
BAUN |
| Description conventions |
rda |
| 049 ## - LOCAL HOLDINGS (OCLC) |
|---|
| Holding library |
BAUN_MERKEZ |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX531 .E82 2012 |
| 245 00 - TITLE STATEMENT |
|---|
| Title |
Biochemistry of foods |
| Statement of responsibility, etc |
edited by N. A. Michael Eskin and Fereidoon Shahidi. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
3rd ed. |
| 264 ## - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Burlington : |
| Name of producer, publisher, distributor, manufacturer |
Elsevier Science, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2012. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
1 online resource (585 pages) |
| 336 ## - CONTENT TYPE |
|---|
| Source |
rdacontent |
| Content Type Term |
text |
| Content Type Code |
txt |
| 337 ## - MEDIA TYPE |
|---|
| Source |
rdamedia |
| Media Type Term |
computer |
| Media Type Code |
computer |
| 338 ## - CARRIER TYPE |
|---|
| Source |
rdacarrier |
| Carrier Type Term |
online resource |
| Carrier Type Code |
volume |
| 347 ## - DIGITAL FILE CHARACTERISTICS |
|---|
| File type |
data file |
| Source |
rda |
| 505 00 - FORMATTED CONTENTS NOTE |
|---|
| Title |
Preface |
| -- |
List of Contributors |
| -- |
Part I Biochemical Changes in Raw Foods |
| -- |
Chapter 1 - Cereals and Legumes |
| -- |
Chapter 2 - Fruits and Vegetables |
| -- |
Chapter 3 - Meat and Fish |
| -- |
Chapter 4 - Milk |
| -- |
Chapter 5 - Egg Components in Food Systems |
| -- |
Part II Biochemistry of Food Processing |
| -- |
Chapter 6 - Browning Reactions in Foods |
| -- |
Chapter 7 - Biochemistry of Brewing |
| -- |
Chapter 8 - Dairy Products: Cheese and Yogurt |
| -- |
Chapter 9 - Oilseed Processing and Fat Modification |
| -- |
Part III Biochemistry of Food Spoilage |
| -- |
Chapter 10 - Enzymatic Browning |
| -- |
Chapter 11 - Lipid Oxidation |
| -- |
Chapter 12 - Off-Flavors in Milk |
| -- |
Part IV Biotechnology |
| -- |
13 - Recombinant DNA Technologies in Food |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fi elds of food science, horticulture, animal science, dairy science and cereal chemistry. Now fully revised and updated, with contributing authors from around the world, the third edition of Biochemistry of Foods once again presents the most current science available. The first section addresses the biochemical changes involved in the development of raw foods such as cereals, legumes, fruits and vegetables, milk, and eggs. Section II reviews the processing of foods such as brewing, cheese and yogurt, oilseed processing as well as the role of non-enzymatic browning. Section III on spoilage includes a comprehensive review of enzymatic browning, lipid oxidation and milk off-flavors. The final section covers the new and rapidly expanding area of rDNA technologies. This book provides transitional coverage that moves the reader from concept to application. . Features new chapters on rDNA technologies, legumes, eggs, oilseed processing and fat modification, and lipid oxidation . Offers expanded and updated material throughout, including valuable illustrations . Edited and authored by award-winning scientists. |
| 590 ## - LOCAL NOTE (RLIN) |
|---|
| Local note |
Elsevir. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food |
| General subdivision |
Analysis. |
|
|---|
| Topical term or geographic name as entry element |
Food |
| General subdivision |
Composition. |
|
|---|
| Topical term or geographic name as entry element |
Biochemistry. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Eskin, N. A. M. |
| Fuller form of name |
(Neason Akivah Michael) |
|
|---|
| Personal name |
Shahidi, Fereidoon, |
| Dates associated with a name |
1951- |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Uniform Resource Identifier |
http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=485495 |
| 900 ## - EQUIVALENCE OR CROSS-REFERENCE-PERSONAL NAME [LOCAL, CANADA] |
|---|
| Personal Name |
EK341 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Elektronik Kitap |
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