Hydrocolloids in food product development / (Record no. 130646)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 03918cam a22005178i 4500 |
| 001 - CONTROL NUMBER | |
| control field | 9781003019862 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | FlBoTFG |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20220509193133.0 |
| 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 | 200228s2020 flu ob 000 0 eng |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | OCoLC-P |
| Language of cataloging | eng |
| Description conventions | rda |
| Transcribing agency | OCoLC-P |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781003019862 |
| -- | (ebook) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1003019862 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781000026979 |
| -- | (electronic bk. : Mobipocket) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1000026973 |
| -- | (electronic bk. : Mobipocket) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781000032420 |
| -- | (electronic bk. : EPUB) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1000032426 |
| -- | (electronic bk. : EPUB) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781000023848 |
| -- | (electronic bk. : PDF) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1000023842 |
| -- | (electronic bk. : PDF) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 9780367895525 |
| -- | (hardback) |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)1145903538 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC-P)1145903538 |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TP456.H93 |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | TEC |
| Subject category code subdivision | 012000 |
| Source | bisacsh |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | KNDF |
| Source | bicssc |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 664/.06 |
| Edition number | 23 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Jiménez Cortés, Claudia, |
| Relator term | author. |
| 245 10 - TITLE STATEMENT | |
| Title | Hydrocolloids in food product development / |
| Statement of responsibility, etc | BDN Food Ingeniería de Alimentación: Claudia Cortés, Núria Cubero, Laura Gómez, Albert Monferrer. |
| 264 #1 - | |
| -- | Boca Raton, FL : |
| -- | CRC Press, |
| -- | [2020] |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource |
| 336 ## - | |
| -- | text |
| -- | txt |
| -- | rdacontent |
| 337 ## - | |
| -- | computer |
| -- | n |
| -- | rdamedia |
| 338 ## - | |
| -- | online resource |
| -- | nc |
| -- | rdacarrier |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Hydrocolloids and texture -- Introduction to hydrocolloids -- E-400 alginates -- E-406 agar -- E-407 carrageenan -- E-410, E-412, E-417, E-427 galactomannan -- E-413 tragacanth gum -- E-414 gum arabic -- E-415 xanthan gum -- E-416 karaya gum -- E-418 gellan gum -- E-425 konjac -- E-440 pectin -- E-460i microcrystalline cellulose -- E-461, E-464, E-466 modified celluloses -- E-1204 pullulan -- Identification and GRAS status. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | "This book is an essential manual for professionals and students who wish to deepen their knowledge of food additives that modify the texture of food, thickeners and gelling agents. When it comes to food technology, hydrocolloids are generally introduced as additives. Other ingredients, not considered additives, are also hydrocolloids, for example proteins and starches. This manual only focuses on those considered additives, except modified starches. Newly translated from Spanish to English, Hydrocolloids in Food Product Development is written by four experts in their field who are familiar with offering technical advice to companies related to the manufacturing of food. After an introductory chapter that reviews chemical characteristics, the hydration and solubilization of hydrocolloids, the preparation of hydrocolloids solutions, and technological functions, subsequent chapters present different hydrocolloids used in food technology and describe its technical features and its most common uses. Key Features: Describes technical and utilization characteristics of thickeners and gelling agents Details the origin, physical-chemical characteristics, form of use, function, synergies, incompatibilities and examples of use Graphs, tables, photographs and diagrams provided in full color for easy reading comprehension This practical manual is designed so that food industry technicians and chefs may easily consult while doing their daily work, or so that students of degrees related to food technology may use it as a reference book"-- |
| -- | Provided by publisher. |
| 588 ## - | |
| -- | OCLC-licensed vendor bibliographic record. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Hydrocolloids. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food additives. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | TECHNOLOGY / Food Science |
| Source of heading or term | bisacsh |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Cubero, Nuria, |
| Relator term | author. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Gómez, Laura, |
| Dates associated with a name | 1982- |
| Relator term | author. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Monferrer, Albert, |
| Relator term | author. |
| 710 2# - ADDED ENTRY--CORPORATE NAME | |
| Corporate name or jurisdiction name as entry element | BDN Food Ingeniería de Alimentación, |
| Relator term | issuing body. |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Materials specified | Taylor & Francis |
| Uniform Resource Identifier | https://www.taylorfrancis.com/books/9781003019862 |
| 856 42 - ELECTRONIC LOCATION AND ACCESS | |
| Materials specified | OCLC metadata license agreement |
| Uniform Resource Identifier | http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf |
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