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Handbook of food science and technology. (Record no. 14313)

000 -LEADER
fixed length control field 03904cam a2200589Ii 4500
001 - CONTROL NUMBER
control field ocn945459120
003 - CONTROL NUMBER IDENTIFIER
control field OCoLC
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20171224115029.0
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 bn|---aucuu
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 160323s2016 enk of 000 0 eng d
040 ## - CATALOGING SOURCE
Original cataloging agency DG1
Language of cataloging eng
Description conventions rda
-- pn
Transcribing agency DG1
Modifying agency UIU
-- EBLCP
-- N$T
-- CDX
-- YDXCP
-- IDEBK
-- DG1
-- DEBBG
-- KSU
019 ## -
-- 944934470
-- 945137827
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781119285229
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 1119285224
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Cancelled/invalid ISBN 9781119285236
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Cancelled/invalid ISBN 1119285232
029 1# - (OCLC)
OCLC library identifier DEBBG
System control number BV043738367
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)945459120
Canceled/invalid control number (OCoLC)944934470
-- (OCoLC)945137827
050 #4 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TP374
072 #7 - SUBJECT CATEGORY CODE
Subject category code TEC
Subject category code subdivision 012000
Source bisacsh
082 0# - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664/.024
Edition number 23
049 ## - LOCAL HOLDINGS (OCLC)
Holding library MAIN
245 00 - TITLE STATEMENT
Title Handbook of food science and technology.
Number of part/section of a work 2,
Name of part/section of a work Food process engineering and packaging /
Statement of responsibility, etc edited by Romain Jeantet...[et al.].
246 30 - VARYING FORM OF TITLE
Title proper/short title Food process engineering and packaging
264 #1 -
-- London :
-- ISTE, Ltd. ;
-- Hoboken :
-- Wiley,
-- c2016.
300 ## - PHYSICAL DESCRIPTION
Extent 1 online resource
336 ## -
-- text
-- txt
-- rdacontent
337 ## -
-- computer
-- c
-- rdamedia
338 ## -
-- online resource
-- cr
-- rdacarrier
588 0# -
-- Online resource; title from PDF title page (John Wiley, viewed March 23, 2016).
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Table of Contents; Title; Copyright; Introduction; PART 1: Basis of Food Engineering; 1 Transport Phenomena -- Basis of Unit Operations; 1.1. Transfer processes in conduction; 1.2. Convective transfer processes; PART 2: Food Biological Stabilization; 2 Inhibition of Food Modifying Agents; 2.1. Refrigeration and freezing; 2.2. Concentration by evaporation; 2.3. Dehydration; 2.4. Stabilization by chemical inhibition; 3 Separation of Food Modifying Agents; 3.1. Sedimentation; 3.2. Cross-flow filtration; 4 Inactivation of Food Modifying Agents; 4.1. Heat treatment; 4.2. Food irradiation
505 8# - FORMATTED CONTENTS NOTE
Formatted contents note 4.3. Combined treatmentsPART 3: Food Physicochemical Stabilization; 5 Stability of Complex Foods and Dispersed Systems; 5.1. Complex foods: overview of dispersed systems; 5.2. Production of emulsions; 5.3. Stability of dispersed systems; PART 4: Food Ingredient Preparation; 6 Physicochemical Basis of Fractionation and Related Technologies; 6.1. Particle separation; 6.2. Steric separation; 6.3. Separation by charge; 6.4. Separation by affinity chromatography; 6.5. Extraction of lipophilic molecules; 6.6. Biotransformation and its use in separation
505 8# - FORMATTED CONTENTS NOTE
Formatted contents note 7 Biotransformation and Physicochemical Processing7.1. Biotransformation; 7.2. Physicochemical changes; PART 5: Packaging; 8 Packaging: Principles and Technology; 8.1. Packaging: definition and principles; 8.2. Functions of packaging; 8.3. Properties of packaging material; 8.4. Packaging materials; 8.5. Packaging technologies; Bibliography; List of Authors; Index; End User License Agreement
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food industry and trade
Form subdivision Handbooks, manuals, etc.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food
General subdivision Packaging
Form subdivision Handbooks, manuals, etc.
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food adulteration and inspection.
Source of heading or term fast
-- (OCoLC)fst00930671
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food
General subdivision Quality.
Source of heading or term fast
-- (OCoLC)fst00930583
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element TECHNOLOGY & ENGINEERING / Food Science
Source of heading or term bisacsh
655 #4 - INDEX TERM--GENRE/FORM
Genre/form data or focus term Electronic books.
655 #7 - INDEX TERM--GENRE/FORM
Genre/form data or focus term Handbooks and manuals.
Source of term fast
-- (OCoLC)fst01423877
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Jeantet, Romain,
Relator term editor.
776 08 - ADDITIONAL PHYSICAL FORM ENTRY
Display text Print version:
Main entry heading Jeantet, Romain
Title Handbook of Food Science and Technology 2 : Food Process Engineering and Packaging
Place, publisher, and date of publication : Wiley,c2016
International Standard Book Number 9781119285229
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier http://onlinelibrary.wiley.com/book/10.1002/9781119285229
Public note Wiley Online Library
938 ## -
-- EBL - Ebook Library
-- EBLB
-- EBL4451527
938 ## -
-- EBSCOhost
-- EBSC
-- 1202054
938 ## -
-- Coutts Information Services
-- COUT
-- 34070637
938 ## -
-- YBP Library Services
-- YANK
-- 12888571
938 ## -
-- YBP Library Services
-- YANK
-- 12894325
938 ## -
-- Ingram Digital eBook Collection
-- IDEB
-- cis34070637
994 ## -
-- 92
-- DG1

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