| 000 -LEADER |
|---|
| fixed length control field |
02135nam a22002777a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20240904160847.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
240904b ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780470639313 |
| 040 ## - CATALOGING SOURCE |
|---|
| Language of cataloging |
eng |
| Transcribing agency |
ASCOT Library |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
Ref 664.07 M61f 2022 |
| Item number |
04631 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Miller, Dennis M. |
| Relator code |
author. |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Food chemistry: |
| Remainder of title |
a laboratory manual / |
| Statement of responsibility, etc |
Dennis M. Miller & C.K. Yeung. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
2nd ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
Hoboken, New Jersey : |
| Name of publisher, distributor, etc |
John Wiley & Sons, Inc. , |
| Date of publication, distribution, etc |
2022. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xix, 199 pages: |
| Other physical details |
b&w illus.; 25 cm. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes bibliographical references and glossary. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Contents: <br/>Acids, bases, and buffers -- <br/>Chemical leavening agents -- <br/>Properties of sugars -- <br/>Nonenzymatic browning -- <br/>Food hydrocolloids -- <br/>Functional properties of proteins -- <br/>Lactose -- <br/>Enzymatic browning : kinetics of polyphenoloxidase -- <br/>Blanching effectiveness -- <br/>Lipid oxidation -- <br/>Ascorbic acid : stability and leachability -- <br/>Hydrolyitc rancidity in milk -- <br/>Caffeine in beverages -- <br/>Color additives -- <br/>Plant pigments -- <br/>Meat pigments -- <br/>Meat tenderizers -- <br/>Detection of genetically engineered maize varieties -- <br/>Food emulsions and surfactants -- <br/>Appendix I : Conversion factors -- <br/>Appendix II : Concentration -- <br/>Appendix III : Acids, bases, buffers, and pH measurement -- <br/>Appendix IV : Spectrophotometry -- <br/>Appendix V : Chromatography -- <br/>Appendix VI : Electrophoresis. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
"Food chemistry is the study of the chemistry of foods, their deterioration, and the principles underlying the improvement of foods for the consuming public. It is the application of chemistry to the development, processing, packaging, preservation, storage, and distribution of foods and beverages for the purposes of obtaining a safe, economical, and aesthetically pleasing supply of food for people worldwide"-- Provided by publisher |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food analysis. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food Analysis--Laboratory manuals. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food composition. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food Composition--Laboratory manuals. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Yeung, C.K. |
| Relator code |
author. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Books |
| Source of classification or shelving scheme |
|
