Food Science and Technology / (Record no. 8883)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02011nam a22001457a 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20210421154824.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 210421b ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 978-0-632-06421-2 |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | e-book (FST) |
| 245 ## - TITLE STATEMENT | |
| Title | Food Science and Technology / |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc | USA : |
| Name of publisher, distributor, etc | Wilry- Blackwell, |
| Date of publication, distribution, etc | 2009. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | Contents<br/>List of contributors viii<br/>1 Introduction 1<br/>Geoffrey Campbell-Platt<br/>1.1 Food science and technology course<br/>elements 1<br/>1.2 Evolution of the book 1<br/>1.3 Food safety assurance 2<br/>1.4 The International Union of Food<br/>Science and Technology (IUFoST) 2<br/>1.5 The book 3<br/>2 Food chemistry 5<br/>Richard A. Frazier<br/>2.1 Introduction 5<br/>2.2 Carbohydrates 5<br/>2.3 Proteins 12<br/>2.4 Lipids 20<br/>2.5 Minor components of foods 24<br/>2.6 Water in foods 25<br/>2.7 Physical chemistry of dispersed<br/>systems 27<br/>2.8 Chemical aspects of organoleptic<br/>properties 30<br/>3 Food analysis 33<br/>Heinz-Dieter Isengard and Dietmar Breithaupt<br/>3.1 Macro analysis 33<br/>3.2 Instrumental methods 45<br/>4 Food biochemistry 57<br/>Brian C. Bryksa and Rickey Y. Yada<br/>4.1 Introduction 57<br/>4.2 Carbohydrates 58<br/>4.3 Proteins 67<br/>4.4 Lipids 73<br/>4.5 Nucleic acids 77<br/>4.6 Enzymology 79<br/>4.7 Food processing and storage 81<br/>4.8 Summary 82<br/>5 Food biotechnology 85<br/>Cherl-Ho Lee<br/>5.1 History of food biotechnology 85<br/>5.2 Traditional fermentation technology 86<br/>5.3 Enzyme technology 102<br/>5.4 Modern biotechnology 105<br/>5.5 Genetic engineering 109<br/>5.6 Tissue culture 111<br/>5.7 Future prospects 111<br/>6 Food microbiology 115<br/>Tim Aldsworth, Christine E.R. Dodd<br/>and Will Waites<br/>6.1 Introduction 115<br/>6.2 Microorganisms important to the<br/>food industry 116<br/>6.3 Microscopic appearance of<br/>microorganisms 116<br/>6.4 Culturing microorganisms 117<br/>6.5 Microbial growth 119<br/>6.6 Methods of measuring growth 119<br/>6.7 Microbial biochemistry and<br/>metabolism 120<br/>6.8 Agents of foodborne illness 121<br/>6.9 Outbreaks 140<br/>6.10 An outbreak that wasn’t! 142<br/>6.11 Incidence of foodborne illness 143 |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Relator code | Platt, Geoffrey Campbell |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | E-Book |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Date acquired | Total Checkouts | Full call number | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | College of Natural Resources | College of Natural Resources | 21/04/2021 | e-book (FST) | 21/04/2021 | 21/04/2021 | E-Book |