Novel Technologies in Food Science (Record no. 100546)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 03934nam a22004695i 4500 |
| 001 - CONTROL NUMBER | |
| control field | 978-1-4419-7880-6 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | DE-He213 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20140220083233.0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr nn 008mamaa |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 111116s2012 xxu| s |||| 0|eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781441978806 |
| -- | 978-1-4419-7880-6 |
| 024 7# - OTHER STANDARD IDENTIFIER | |
| Standard number or code | 10.1007/978-1-4419-7880-6 |
| Source of number or code | doi |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TP248.65.F66 |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | TDCT |
| Source | bicssc |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | TEC012000 |
| Source | bisacsh |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 641.3 |
| Edition number | 23 |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 664 |
| Edition number | 23 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | McElhatton, Anna. |
| Relator term | editor. |
| 245 10 - TITLE STATEMENT | |
| Title | Novel Technologies in Food Science |
| Medium | [electronic resource] : |
| Remainder of title | Their Impact on Products, Consumer Trends and the Environment / |
| Statement of responsibility, etc | edited by Anna McElhatton, Paulo José do Amaral Sobral. |
| 264 #1 - | |
| -- | New York, NY : |
| -- | Springer New York, |
| -- | 2012. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | XX, 424 p. |
| Other physical details | online resource. |
| 336 ## - | |
| -- | text |
| -- | txt |
| -- | rdacontent |
| 337 ## - | |
| -- | computer |
| -- | c |
| -- | rdamedia |
| 338 ## - | |
| -- | online resource |
| -- | cr |
| -- | rdacarrier |
| 347 ## - | |
| -- | text file |
| -- | |
| -- | rda |
| 490 1# - SERIES STATEMENT | |
| Series statement | Integrating Food Science and Engineering Knowledge into the Food Chain ; |
| Volume number/sequential designation | 7 |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Part I. Environmental Aspects -- 1. Waste and its Rational Management -- 2. Implementation of Hazard Analysis and Critical Control Points System in the Food Industry: Impact on Safety and the Environment -- 3. Food By-Products for Biofuels -- 4. Integrated Management Methods for the Treatment and/or Valorisation of Olive Mill Waste -- Part II. Safety and Quality Considerations -- 5. Safety Considerations of Nutraceuticals and Functional Foods -- 6. Consumer Behavior: Determinants and Trends in Novel Food Choice -- Part III. Novel Process Technologies with a Green/Environmental Slant -- 7. Recent Advances in the Microencapsulation of Oils High in Polyunsaturated Fatty Acids -- 8. Biocontrol of Foodborne Bacteria -- 9. Plant Extracts as Natural Antifungals: Alternative Strategies to Mold Control in Foods -- 10. Reduction of Mycotoxins Contamination by Segregation with Sieves, Prior to Maize Milling -- 11. Rational Use of Novel Technologies: A Comparative Analysis of the Performance of Several New Food Preservation Technologies for Microbial Inactivation -- 12. Emerging Technologies to Improve the Safety and Quality of Fruits and Vegetables -- 13. Novel Technologies for the Preservation of Chilled Aquatic Food Products -- 14. Use of Natural Preservatives in Seafood -- 15. Edible Films: Use of Additives as Property Enhancers -- 16. Clean Strategies for the Management of By-Products in Dairy Industries. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | Novel Technologies in Food Science: Their Impact on Products, Consumer Trends and the Environment, the seventh volume of the ISEKI-Food book series, discusses how novel food technologies are connected to the production of foods and how they impinge on our daily lives through consumers’ selection and continued loyalty to product types. Topics include waste and waste management, HACCP, safety issues in the use of nutraceuticals and functional foods, and green technologies to produce novel products. Like the other books in the series, this volume has chapters written by scientists specializing in the field. This book is intended for graduate students and senior level undergraduate students as well as professionals and researchers interested in both food and environmental issues applicable to sustainable food production. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Chemistry. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food science. |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Chemistry. |
| 650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food Science. |
| 650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Chemistry/Food Science, general. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | do Amaral Sobral, Paulo José. |
| Relator term | editor. |
| 710 2# - ADDED ENTRY--CORPORATE NAME | |
| Corporate name or jurisdiction name as entry element | SpringerLink (Online service) |
| 773 0# - HOST ITEM ENTRY | |
| Title | Springer eBooks |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Display text | Printed edition: |
| International Standard Book Number | 9781441978790 |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE | |
| Uniform title | Integrating Food Science and Engineering Knowledge into the Food Chain ; |
| Volume number/sequential designation | 7 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | http://dx.doi.org/10.1007/978-1-4419-7880-6 |
| 912 ## - | |
| -- | ZDB-2-CMS |
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