Fundamentals of food biotechnology / (Record no. 13687)
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| 000 -LEADER | |
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| fixed length control field | 05779cam a2200697 i 4500 |
| 001 - CONTROL NUMBER | |
| control field | ocn890377890 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20171224114728.0 |
| 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 ||||||||||| |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 140909s2015 enk ob 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER | |
| LC control number | 2014036102 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | DLC |
| Language of cataloging | eng |
| Description conventions | rda |
| -- | pn |
| Transcribing agency | DLC |
| Modifying agency | N$T |
| -- | E7B |
| -- | DG1 |
| -- | OCLCF |
| -- | CDX |
| -- | EBLCP |
| -- | DEBSZ |
| -- | OCLCQ |
| -- | D6H |
| -- | KSU |
| -- | DG1 |
| 066 ## - CHARACTER SETS PRESENT | |
| Alternate G0 or G1 character set | (S |
| 019 ## - | |
| -- | 898101399 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781118384916 |
| Qualifying information | (ePub) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1118384911 |
| Qualifying information | (ePub) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781118384930 |
| Qualifying information | (Adobe PDF) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1118384938 |
| Qualifying information | (Adobe PDF) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781118384947 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1118384946 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 9781118384954 |
| Qualifying information | (cloth) |
| 029 1# - (OCLC) | |
| OCLC library identifier | DEBSZ |
| System control number | 431855749 |
| 029 1# - (OCLC) | |
| OCLC library identifier | GBVCP |
| System control number | 815097948 |
| 029 1# - (OCLC) | |
| OCLC library identifier | NZ1 |
| System control number | 16241567 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)890377890 |
| Canceled/invalid control number | (OCoLC)898101399 |
| 042 ## - AUTHENTICATION CODE | |
| Authentication code | pcc |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TP248.65.F66 |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | TEC |
| Subject category code subdivision | 012000 |
| Source | bisacsh |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 664 |
| Edition number | 23 |
| 049 ## - LOCAL HOLDINGS (OCLC) | |
| Holding library | MAIN |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Lee, B. H. |
| Fuller form of name | (Byong H.) |
| 245 10 - TITLE STATEMENT | |
| Title | Fundamentals of food biotechnology / |
| Statement of responsibility, etc | Byong H. Lee. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | Second edition. |
| 264 #1 - | |
| -- | Chichester, West Sussex, UK : |
| -- | Wiley Blackwell, |
| -- | 2015. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource. |
| 336 ## - | |
| -- | text |
| -- | txt |
| -- | rdacontent |
| 337 ## - | |
| -- | computer |
| -- | c |
| -- | rdamedia |
| 338 ## - | |
| -- | online resource |
| -- | cr |
| -- | rdacarrier |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc | Includes bibliographical references and index. |
| 588 0# - | |
| -- | Print version record and CIP data provided by publisher. |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Linkage | 880-01 |
| Formatted contents note | Cover; Title Page; Copyright; Contents; Preface; What Is Biotechnology?; What Is Food Biotechnology?; Part I New Trends and Tools of Food Biotechnology; Chapter 1 Fundamentals and New Aspects; 1.1 Biotechnological applications of animals, plants, and microbes; 1.2 Cellular organization and membrane structure; 1.3 Bacterial growth and fermentation tools; 1.3.1 Classification and reproduction of biotechnologically important bacterial system; 1.3.2 Bacterial growth; 1.3.3 Environmental factors affecting bacterial growth; 1.4 Fungal growth and fermentation tools. |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 1.5 Classical strain improvement and tools1.5.1 Natural selection and mutation; 1.5.2 Recombination; Summary; 1.6 Systems/synthetic biology and metabolic engineering; Summary; 1.7 Bioengineering and scale-up process; 1.7.1 Microbial and process engineering factors affecting performance and economics; 1.7.2 Fermentor and bioreactor systems; 1.7.3 Mass transfer concept; 1.7.4 Heat transfer concept; 1.7.5 Mass and heat transfer practice; 1.7.6 Scale-up and scale-down of fermentations; 1.7.7 Scale-up challenges; Summary; 1.8 Molecular thermodynamics for biotechnology. |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 1.8.1 Protein folding and stabilitySummary; 1.8.2 Downstream processes on crystallization and chromatography; Summary; 1.9 Protein and enzyme engineering; Summary; 1.10 Genomics, proteomics, and bioinformatics; Summary; 1.11 Biosensors and nanobiotechnology; 1.11.1 Biosensor; 1.11.2 Nanobiotechnology and nanobiosensor; Summary; 1.12 Quorum sensing and quenching; Summary; 1.13 Micro- and nano-encapsulations; 1.13.1 Microencapsulation; 1.13.2 Nanoencapsulation; Summary; Bibliography; Chapter 2 Concepts and Tools for Recombinant DNA Technology. |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 2.1 Concepts of macromolecules: function and synthesis2.1.1 DNA replication; 2.1.2 Roles of RNA; 2.1.3 Detailed aspects of protein synthesis; 2.2 Concepts of recombinant DNA technology; 2.2.1 Restriction endonucleases; 2.2.2 Plasmid vectors; 2.2.3 Purpose of gene cloning; 2.3 DNA sequencing; 2.4 Polymerase chain reaction (PCR); 2.5 Manipulation techniques of DNA; 2.5.1 Isolation and purification of nucleic acids; 2.5.2 Agarose gel electrophoresis; 2.5.3 Blotting and hybridization; 2.6 Gene cloning and production of recombinant proteins. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | Food biotechnology is the application of modern biotechnological techniques to the manufacture and processing of food, for example through fermentation of food (which is the oldest biotechnological process) and food additives, as well as plant and animal cell cultures. New developments in fermentation and enzyme technological processes, molecular thermodynamics, genetic engineering, protein engineering, metabolic engineering, bioengineering, and processes involving monoclonal antibodies, nanobiotechnology and quorum sensing have introduced exciting new dimensions to food biotechnology, a burg. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food |
| General subdivision | Biotechnology. |
| 650 #4 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Agricultural biotechnology. |
| 650 #4 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food |
| General subdivision | Biotechnology. |
| 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 | Biotechnology. |
| Source of heading or term | fast |
| -- | (OCoLC)fst00930473 |
| 655 #4 - INDEX TERM--GENRE/FORM | |
| Genre/form data or focus term | Electronic books. |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Display text | Print version: |
| Main entry heading | Lee, B.H. (Byong H.). |
| Title | Fundamentals of food biotechnology. |
| Edition | Second edition. |
| Place, publisher, and date of publication | Chichester, West Sussex, UK : John Wiley & Sons Inc., 2015 |
| International Standard Book Number | 9781118384954 |
| Record control number | (DLC) 2014032719 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://onlinelibrary.wiley.com/book/10.1002/9781118384947">http://onlinelibrary.wiley.com/book/10.1002/9781118384947</a> |
| Public note | Wiley Online Library |
| 880 8# - ALTERNATE GRAPHIC REPRESENTATION | |
| Linkage | 505-01/(S |
| a | 2.6.1 Cloning and expression of bacterial β-galactosidase in E. coli2.6.2 Cloning, expression, and production of bovine chymosin (rennet) in yeast K. lactis; Summary; Bibliography; Part I Questions and Answers; Part II Applications of Biotechnology to Food Products; Chapter 3 Yeast-Based Processes and Products; 3.1 Food yeasts and derivatives; 3.1.1 Introduction; 3.1.2 Industrial processes; Summary; 3.2 Alcoholic beverages; 3.2.1 Introduction; 3.2.2 Production and sales of major alcoholic beverages; 3.2.3 Production processes; Summary; 3.3 Industrial alcohols; 3.3.1 Introduction. |
| 938 ## - | |
| -- | Coutts Information Services |
| -- | COUT |
| -- | 30320176 |
| 938 ## - | |
| -- | EBL - Ebook Library |
| -- | EBLB |
| -- | EBL1879372 |
| 938 ## - | |
| -- | ebrary |
| -- | EBRY |
| -- | ebr10992786 |
| 938 ## - | |
| -- | EBSCOhost |
| -- | EBSC |
| -- | 921229 |
| 994 ## - | |
| -- | 92 |
| -- | DG1 |
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