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08293cam a22005297i 4500 |
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136495 |
| 003 - CONTROL NUMBER IDENTIFIER |
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0000000000 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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20250408094737.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS |
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s r n 0 0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
160324s2016 enka b 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
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| LC control number |
2016936913 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
1848219342 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9781848219342 |
| 024 8# - OTHER STANDARD IDENTIFIER |
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| Standard number or code |
60002104269 |
| 035 ## - SYSTEM CONTROL NUMBER |
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| System control number |
(OCoLC)ocn953151800 |
| 082 0# - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
664 |
| Edition information |
23 |
| 245 00 - TITLE STATEMENT |
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| Title |
Handbook of food science and technology 3 : |
| Remainder of title |
food biochemistry and technology / |
| Statement of responsibility, etc. |
edited by Romain Jeantet, Thomas Croguennec, Pierre Schuck and Gerard Brule. |
| 246 0# - VARYING FORM OF TITLE |
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| Title proper/short title |
Food biochemistry and technology |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
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| Place of publication, distribution, etc. |
London : |
| Name of publisher, distributor, etc. |
John Wiley & Sons, |
| Date of publication, distribution, etc. |
c2016. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
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| Place of production, publication, distribution, manufacture |
London : |
| Name of producer, publisher, distributor, manufacturer |
ISTE Ltd ; |
| Place of production, publication, distribution, manufacture |
Hoboken, NJ : |
| Name of producer, publisher, distributor, manufacturer |
John Wiley & Sons, Inc., |
| Date of production, publication, distribution, manufacture, or copyright notice |
2016. |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
xiv, 421 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
24 cm. |
| 336 ## - CONTENT TYPE |
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| Content type term |
still image |
| Content type code |
sti |
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rdacontent |
| 336 ## - CONTENT TYPE |
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| Content type term |
text |
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txt |
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rdacontent |
| 337 ## - MEDIA TYPE |
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unmediated |
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n |
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rdamedia |
| 338 ## - CARRIER TYPE |
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| Carrier type term |
volume |
| Carrier type code |
nc |
| Source |
rdacarrier |
| 490 0# - SERIES STATEMENT |
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| Series statement |
Food science and technology series |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Includes bibliographical references and index. |
| 505 0# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Machine generated contents note: pt. 1 Food from Animal Sources -- ch. 1 From Milk to Dairy Products / Pierre Schuck -- 1.1.The biochemistry and physical chemistry of milk -- 1.1.1.Milk fat -- 1.1.2.Carbohydrates -- 1.1.3.Proteins -- 1.1.4.Milk minerals -- 1.2.Biological and physicochemical aspects of milk processing -- 1.2.1.The stability of fat globules -- 1.2.2.Protein stability -- 1.3.Dairy product technology -- 1.3.1.Liquid milk -- 1.3.2.Fermented milk products -- 1.3.3.Milk powder -- 1.3.4.Cheese -- 1.3.5.Cream and butter -- ch. 2 From Muscle to Meat and Meat Products / Catherine Guerin -- 2.1.The biochemistry of muscle (land animals and fish) -- 2.1.1.The structure and composition of meat and fish muscle -- 2.1.2.Muscle structure -- 2.1.3.Proteins -- 2.1.4.Carbohydrates -- 2.1.5.Vitamins and minerals -- 2.2.Biological and physicochemical changes in muscle -- 2.2.1.Muscle contraction -- 2.2.2.Changes in muscle after death -- 2.3.Meat and fish processing technology. |
| 505 0# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Note continued: 10.1.2.Extraction of Iysozyme from egg white -- 10.1.3.Extraction of gelatin -- 10.1.4.Plant proteins -- 10.2.Carbohydrates -- 10.2.1.Sucrose -- 10.2.2.Lactose -- 10.2.3.Polysaccharides -- 10.3.Lipids -- 10.3.1.Production of vegetable oils -- 10.3.2.Lipid modification -- 10.4.Pigments and flavorings -- 10.4.1.Types of pigments and flavorings -- 10.4.2.Extraction/concentration of colorings and flavors -- 10.4.3.Formulation. |
| 505 0# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Note continued: 2.3.1.Meat processing technology -- 2.3.2.Fish processing technology -- ch. 3 From Eggs to Egg Products / Francoise Nau -- 3.1.Chicken egg -- raw material in the egg industry -- 3.1.1.Structure and composition -- 3.1.2.Biochemical and physicochemical properties of the protein and lipid fractions of egg -- 3.2.Physicochemical properties of the different egg fractions -- 3.2.1.Interfacial properties -- 3.2.2.Gelling properties -- 3.3.The egg industry: technology and products -- 3.3.1.Decontamination of shells -- 3.3.2.Breaking and separation of the egg white and yolk -- 3.3.3.Primary processing of egg products -- decontamination and stabilization -- 3.3.4.Secondary processing of egg products -- 3.3.5.Egg extracts -- pt. 2 Food from Plant Sources -- ch. 4 From Wheat to Bread and Pasta / Philippe Roussel -- 4.1.Biochemistry and physical chemistry of wheat -- 4.1.1.Overall composition -- 4.1.2.Structure and properties of the constituents. |
| 505 0# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Note continued: 4.2.Biological and physicochemical factors of wheat processing -- 4.2.1.Development of texture -- 4.2.2.Development of color and flavor -- 4.3.The technology of milling, bread making and pasta making -- 4.3.1.Processing of wheat into flour and semolina -- 4.3.2.Bread making -- 4.3.3.Pasta making -- ch. 5 From Barley to Beer / Ludivine Perrocheau -- 5.1.Biochemistry and structure of barley and malt -- 5.1.1.Morphology of barley grain -- 5.1.2.Biochemical composition of barley -- 5.1.3.Composition and structure of starch and protein -- 5.1.4.Effect of malting -- 5.2.Biological and physicochemical factors of processing -- 5.2.1.Enzymatic degradation of starch and protein -- 5.2.2.Fermentability of the wort -- 5.3.Brewing technology -- 5.3.1.Stages of malting -- 5.3.2.Stages of beer production -- ch. 6 From Fruit to Fruit Juice and Fermented Products / Jean-Michel Le Quere -- 6.1.Fruit development -- 6.1.1.Stages of development -- 6.1.2.Fruit ripening. |
| 505 0# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Note continued: 6.2.Biochemistry of fruit juice -- 6.2.1.Pectins -- 6.2.2.Pectinolytic enzymes -- 6.2.3.Bitter and astringent compounds -- 6.3.Fruit juice processing -- 6.3.1.Preparation of fruit -- 6.3.2.Pre-treatment -- 6.3.3.Pressing -- 6.3.4.Treatment of fruit juice -- 6.3.5.Pasteurization, high-pressure treatment, pulsed electric fields and concentration -- 6.4.Cider -- 6.4.1.French cider -- 6.4.2.Fermentation process -- 6.4.3.Action of microorganisms -- 6.4.4.Fermentation and post-fermentation -- ch. 7 From Grape to Wine / Thomas Croguennec -- 7.1.Raw materials -- 7.1.1.Grape variety -- 7.1.2.Composition of grapes -- 7.2.Winemaking techniques -- 7.2.1.State of the harvest and adjustments -- 7.2.2.Physicochemical processes involved in winemaking -- 7.2.3.Biological processes involved in winemaking: fermentation -- 7.3.Stabilization and maturation of wine -- 7.3.1.Biological stabilization -- 7.3.2.Physicochemical stabilization -- 7.3.3.Maturation of wine. |
| 505 0# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Note continued: 7.4.Specific technology -- 7.4.1.Sparkling wines (traditional method) -- 7.4.2.Sweet wines -- ch. 8 From Fruit and Vegetables to Fresh-Cut Products / Patrick Varoquaux -- 8.1.Respiratory activity of plants -- 8.1.1.Measurement and modeling of respiratory activity -- 8.1.2.Control of respiratory activity -- 8.2.Enzymatic browning -- 8.2.1.Mechanism and evaluation -- 8.2.2.Prevention of enzymatic browning -- 8.3.Unit operations in the production of fresh-cut products: main scientific and technical challenges -- 8.3.1.Raw materials: selection of varieties and cultivation methods -- 8.3.2.Raw material quality control: grading -- 8.3.3.Trimming and mixing -- 8.3.4.Cutting -- 8.3.5.Washing and disinfection -- 8.3.6.Draining and drying -- 8.3.7.Weighing -- 8.3.8.Bagging -- 8.4.Modified atmosphere packaging -- 8.4.1.Diffusion of gases through packaging -- 8.4.2.Change in gas content in modified atmosphere packaging -- 8.5.Conclusion -- pt. 3 Food Ingredients. |
| 505 0# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Note continued: ch. 9 Functional Properties of Ingredients / Thomas Croguennec -- 9.1.Interactions with water: hydration and thickening properties -- 9.1.1.Types of interaction -- 9.1.2.Influence of hydrophilic components on water availability and mobility -- 9.1.3.Influence of hydration on the solubilization, structure and mobility of compounds -- 9.1.4.Effect of the hydration of components on rheological properties -- 9.2.Intermolecular interactions: texture properties -- 9.2.1.Aggregation/gelation by destabilization of macromolecules or particles -- 9.2.2.Aggregation/gelation by covalent cross-linking -- 9.2.3.Sol -- gel transitions -- 9.2.4.Influence of denaturation kinetics and molecular interactions -- 9.3.Interfacial properties: foaming and emulsification -- 9.3.1.Interfacial tension -- 9.3.2.Surfactants -- 9.3.3.Emulsification and foaming -- ch. 10 Separation Techniques / Valerie Lechevalier -- 10.1.Proteins and peptides -- 10.1.1.Milk proteins and peptides. |
| 650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food industry and trade. |
| 650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food industry and trade |
| Source of heading or term |
fast |
| Authority record control number or standard number |
(OCoLC)fst00930843. |
| 650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food industry and trade |
| General subdivision |
Technological innovations. |
| 650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food industry and trade |
| General subdivision |
Technological innovations |
| Source of heading or term |
fast |
| Authority record control number or standard number |
(OCoLC)fst00930944. |
| 650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food |
| General subdivision |
Analysis. |
| 650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food |
| General subdivision |
Analysis |
| Source of heading or term |
fast |
| Authority record control number or standard number |
(OCoLC)fst00930460. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Brulé, Gérard, |
| Relator term |
editor. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Croguennec, Thomas, |
| Relator term |
editor. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Jeantet, Romain, |
| Relator term |
editor. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Schuck, Pierre, |
| Relator term |
editor. |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE |
|---|
| Uniform title |
Food science and technology series (London, England) |
| 852 ## - LOCATION |
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| -- |
16470.00PHP |
