Food science and nutrition: (Record no. 5821)

MARC details
000 -LEADER
fixed length control field 02046nam a22002657a 4500
003 - CONTROL NUMBER IDENTIFIER
control field OSt
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250903080521.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 250903b |||||||| |||| 00| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781647403287
040 ## - CATALOGING SOURCE
Language of cataloging eng
Transcribing agency ASCOT College Library.
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number Ref 641.3 B93f 2023.
100 ## - MAIN ENTRY--PERSONAL NAME
Relator code author.
Personal name Burnett, Reese.
245 ## - TITLE STATEMENT
Title Food science and nutrition:
Remainder of title an integrated approach /
Statement of responsibility, etc by Reese Burnett.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc New York, NY :
Name of publisher, distributor, etc Syrawood Publishing House,
Date of publication, distribution, etc c2023.
300 ## - PHYSICAL DESCRIPTION
Extent viii, 224 pages:
Other physical details col. illus. ;
Accompanying material 26 cm.
500 ## - GENERAL NOTE
General note Includes bibliographical references and index.
505 ## - FORMATTED CONTENTS NOTE
Formatted contents note Chapter 1. Introduction. - - <br/>Chapter 2. Branches of food science. - - <br/>Chapter 3. Nutrients. - - <br/>Chapter 4. Common food additives. - - <br/>Chapter 5. Food contamination. - - <br/>Chapter 6. Food preservation.
520 ## - SUMMARY, ETC.
Summary, etc "Food science deals with the study of food. It is an interdisciplinary field that encompasses engineering, biological and physical sciences. It uses all such fields to study the nature of foods, causes of deterioration, principles of food processing as well as the improvement of food in order to make it ready for consumption. Food science is also involved in the development of new food products, designing of processes that are used to produce these foods, choosing packaging materials, shelf-life studies as well as microbiological and chemical testing. It applies concepts from various fields such as chemistry, microbiology, biochemistry and physiology. This book attempts to understand the multiple aspects of food science and nutrition, and how such concepts have practical applications. It is appropriate for students seeking detailed information in this area as well as for experts. Coherent flow of topics, student-friendly language and extensive use of examples make this book an invaluable source of knowledge." -- Provided by publisher.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Nutrition.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food--Technology.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food industry and trade.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Diet.
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Books
Source of classification or shelving scheme Dewey Decimal Classification
Holdings
Withdrawn status Lost status Damaged status Not for loan Collection code Home library Current library Shelving location Date acquired Source of acquisition Total Checkouts Full call number Barcode Date last seen Price effective from Koha item type
        Reference ASCOT Library - Zabali Campus ASCOT Library - Zabali Campus Reference 01/09/2025 Regular Fund   Ref 641.3 B93f 2023. Ref6413004723 03/09/2025 03/09/2025 Books