| 000 | 05147cam a2200769Ka 4500 | ||
|---|---|---|---|
| 001 | ocn785429959 | ||
| 003 | OCoLC | ||
| 005 | 20171115081535.0 | ||
| 006 | m o d | ||
| 007 | cr cnu---unuuu | ||
| 008 | 120411s2012 iaua ob 001 0 eng d | ||
| 010 | _a 2011052397 | ||
| 020 |
_a9781118308035 _q(electronic bk.) |
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| 020 |
_a1118308034 _q(electronic bk.) |
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| 020 |
_a9781118308042 _q(electronic bk.) |
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| 020 |
_a1118308042 _q(electronic bk.) |
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| 020 | _z9780813808741 | ||
| 020 | _z081380874X | ||
| 029 | 1 |
_aAU@ _b000049569294 |
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| 029 | 1 |
_aCHBIS _b007308719 |
|
| 029 | 1 |
_aCHBIS _b009891905 |
|
| 029 | 1 |
_aCHVBK _b18272946X |
|
| 029 | 1 |
_aCHVBK _b19921770X |
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| 029 | 1 |
_aDEBSZ _b372815464 |
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| 029 | 1 |
_aDKDLA _b820120-katalog:000599652 |
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| 029 | 1 |
_aGBVCP _b790037467 |
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| 029 | 1 |
_aNZ1 _b14690903 |
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| 029 | 1 |
_aNZ1 _b15340238 |
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| 035 |
_a(OCoLC)785429959 _z(OCoLC)961599450 _z(OCoLC)962604585 |
||
| 040 |
_aN$T _beng _epn _cN$T _dCUS _dYDXCP _dDG1 _dE7B _dOCLCQ _dCDX _dDEBSZ _dOCLCQ _dRRP _dOCLCQ _dRIV _dOCLCQ _dOCLCF _dCOO _dOCLCQ _dAZK _dDG1 |
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| 049 | _aMAIN | ||
| 050 | 4 |
_aTP370.8 _b.F66 2012eb |
|
| 072 | 7 |
_aTEC _x012000 _2bisacsh |
|
| 082 | 0 | 4 |
_a664 _223 |
| 245 | 0 | 0 |
_aFood biochemistry and food processing / _cedited by Benjamin Simpson [and others]. _h[electronic resource] |
| 250 | _a2nd ed. | ||
| 260 |
_aAmes, Iowa : _bWiley-Blackwell, _c2012. |
||
| 300 |
_a1 online resource (xii, 896 pages) : _billustrations |
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| 336 |
_atext _btxt _2rdacontent |
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| 337 |
_acomputer _bc _2rdamedia |
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| 338 |
_aonline resource _bcr _2rdacarrier |
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| 347 |
_adata file _2rda |
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| 380 | _aBibliography | ||
| 504 | _aIncludes bibliographical references and index. | ||
| 505 | 0 | _aPart 1: Principles/Food Analysis -- 1. An Introduction to Food Biochemistry -- 2. Analytical Techniques in Food Biochemistry -- 3. Enzymes in Food Analysis -- 4. Browning Reactions -- 5. Water Chemistry and Biochemistry -- Part 2: Biotechnology and Ezymology -- 6. Enzyme Classification and Nomenclature -- 7. Biocatalysis, Enzyme Engineering and Biotechnology -- 8. Enzyme Activities -- 9. Enzymes in Food Processing -- 10. Protein Cross-linking in Food -- Structure, Applications, Implications for Health and Food Safety -- 11. Chymosin in Cheese Making -- 12. Pectic Enzymes in Tomatoes -- 13. Seafood Enzymes -- 14. Seafood Enzymes: Biochemical Properties and Their Impact on Quality -- Part 3: Meat, Poultry and Seafoods -- 15. Biochemistry of Raw Meat and Poultry -- 16. Biochemistry of Processing Meat and Poultry -- 17. Chemical and Biochemical Aspects of Color in Muscle-Based Foods -- 18. Biochemistry of Fermented Meat -- 19. Biochemistry of Seafood Processing -- 20. Fish Collagen -- 21. Fish Gelatin -- 22. Application of Proteomics to Fish Processing and Quality -- Part 4: Milk -- 23. Dairy Products -- 24. Chemistry and Biochemistry of Milk Constituents -- 25. Biochemistry of Milk Processing -- 26. Equid Milk: Chemistry, Biochemistry and Processing -- Part 5: Fruits, Vegetables, and Cereals -- 27. Biochemistry of Fruits -- 28. Biochemistry of Fruit Processing -- 29. Biochemistry of Vegetable Processing -- 30. Non-Enzymatic Browning in Cookies, Crackers and Breakfast Cereals -- 31. Bakery and Cereal Products -- 32. Starch Synthesis in the Potato Tuber -- 33. Biochemistry of Beer Fermentation -- 34. Rye Constituents and Their Impact on Rye Processing -- Part 6: Health/Functional Foods -- 35. Biochemistry and Probiotics -- 36. Biological Activities and Production of Marine-Derived Peptides -- 37. Natural Food Pigments -- Part 7: Food Processing -- 38. Thermal Processing Principles -- 39. Minimally Processed Foods -- 40. Separation Technology in Food Processing -- Part 8: Food Safety and Food Allergens -- 41. Microbial Safety of Food and Food Products -- 42. Food Allergens -- 43. Biogenic Amines in Foods -- 44. Emerging Bacterial Food-Borne Pathogens and Methods of Detection -- 45. Biosensors for Sensitive Detection of Agricultural Contaminants, Pathogens and Food-Borne Toxins. | |
| 588 | 0 | _aPrint version record. | |
| 650 | 0 |
_aFood industry and trade _xResearch. |
|
| 650 | 0 |
_aFood _xAnalysis. |
|
| 650 | 0 |
_aFood _xComposition. |
|
| 650 | 0 |
_aFood _xPackaging. |
|
| 650 | 0 | 4 |
_aAliments _xIndústria i comerç _xInvestigació |
| 650 | 0 | 4 |
_aAliments _xBiotecnologia. |
| 650 | 0 | 4 |
_aAliments _xAnàlisi. |
| 650 | 0 | 4 |
_aAliments _xEnvasament. |
| 650 | 7 |
_aTECHNOLOGY & ENGINEERING _xFood Science. _2bisacsh |
|
| 650 | 7 |
_aFood _xAnalysis. _2fast _0(OCoLC)fst00930460 |
|
| 650 | 7 |
_aFood _xComposition. _2fast _0(OCoLC)fst00930485 |
|
| 650 | 7 |
_aFood industry and trade _xResearch. _2fast _0(OCoLC)fst00930924 |
|
| 650 | 7 |
_aFood _xPackaging. _2fast _0(OCoLC)fst00930550 |
|
| 650 | 0 | 7 |
_aAliments _xComposició. _2lemac |
| 655 | 4 | _aElectronic books. | |
| 655 | 4 | _aLlibres electrònics. | |
| 700 | 1 | _aSimpson, Benjamin K. | |
| 776 | 0 | 8 |
_iPrint version: _tFood biochemistry and food processing. _b2nd ed. _dAmes, Iowa : Wiley-Blackwell, 2012 _z9780813808741 _w(DLC) 2011052397 _w(OCoLC)769141628 |
| 856 | 4 | 0 |
_uhttp://onlinelibrary.wiley.com/book/10.1002/9781118308035 _zWiley Online Library |
| 942 |
_2ddc _cBK |
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| 999 |
_c205807 _d205807 |
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