MARC details
| 000 -LEADER |
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06208cam a2200733Mu 4500 |
| 001 - CONTROL NUMBER |
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ocn817886322 |
| 003 - CONTROL NUMBER IDENTIFIER |
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OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20220711183907.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS--GENERAL INFORMATION |
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m o d |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
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cr |n|---||||| |
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121105s2012 vtu o 000 0 eng d |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
MERUC |
| Language of cataloging |
eng |
| Description conventions |
pn |
| Transcribing agency |
MERUC |
| Modifying agency |
EBLCP |
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N$T |
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OCLCF |
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KNOVL |
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UKDOC |
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OCLCQ |
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KNOVL |
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DEBSZ |
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OCLCQ |
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STF |
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ICA |
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OCLCQ |
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AGLDB |
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OCLCQ |
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MERUC |
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ZCU |
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OCLCQ |
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VTS |
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RRP |
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ICG |
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UKMGB |
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OCLCQ |
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DKC |
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AU@ |
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OCLCQ |
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CN6UV |
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OCLCO |
| 015 ## - NATIONAL BIBLIOGRAPHY NUMBER |
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| National bibliography number |
GBB6H5727 |
| Source |
bnb |
| 016 7# - NATIONAL BIBLIOGRAPHIC AGENCY CONTROL NUMBER |
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| Record control number |
017585756 |
| Source |
Uk |
| 019 ## - |
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1264801579 |
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1264869859 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9780080918099 |
| Qualifying information |
(electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
0080918093 |
| Qualifying information |
(electronic bk.) |
| 029 1# - (OCLC) |
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| OCLC library identifier |
DEBBG |
| System control number |
BV043960128 |
| 029 1# - (OCLC) |
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| OCLC library identifier |
DEBBG |
| System control number |
BV044168992 |
| 029 1# - (OCLC) |
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| OCLC library identifier |
DEBSZ |
| System control number |
431248214 |
| 029 1# - (OCLC) |
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| OCLC library identifier |
DEBSZ |
| System control number |
481270515 |
| 029 1# - (OCLC) |
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| OCLC library identifier |
UKMGB |
| System control number |
017585756 |
| 035 ## - SYSTEM CONTROL NUMBER |
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| System control number |
(OCoLC)817886322 |
| Canceled/invalid control number |
(OCoLC)1264801579 |
| -- |
(OCoLC)1264869859 |
| 037 ## - SOURCE OF ACQUISITION |
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| Stock number |
9780080918099 |
| Source of stock number/acquisition |
Ingram Content Group |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
TX531 .E82 2012 |
| 072 #7 - SUBJECT CATEGORY CODE |
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| Subject category code |
TEC |
| Subject category code subdivision |
012000 |
| Source |
bisacsh |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
664 |
| 049 ## - LOCAL HOLDINGS (OCLC) |
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| Holding library |
MAIN |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Eskin, N. A. Michael. |
| 9 (RLIN) |
524010 |
| 245 10 - TITLE STATEMENT |
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| Title |
Biochemistry of Foods. |
| 250 ## - EDITION STATEMENT |
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| Edition statement |
3rd ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
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| Place of publication, distribution, etc |
Burlington : |
| Name of publisher, distributor, etc |
Elsevier Science, |
| Date of publication, distribution, etc |
2012. |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
1 online resource (585 pages) |
| 336 ## - |
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| -- |
text |
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txt |
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rdacontent |
| 337 ## - |
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computer |
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c |
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rdamedia |
| 338 ## - |
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online resource |
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cr |
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rdacarrier |
| 588 0# - |
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| -- |
Print version record. |
| 505 0# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Front Cover; Biochemistry of Foods; Copyright; Dedication; Contents; Preface; List of Contributors; Part IBiochemical Changes in Raw Foods; Chapter 1 -- Cereals and Legumes; PARTI: CEREALS; I. INTRODUCTION; II. CEREAL GRAIN STRUCTURE; III. CEREAL GRAIN COMPOSITION; IV. GERMINATION OF CEREALS; V. STORAGE OF GRAINS; PARTII: LEGUMES; I. INTRODUCTION; II. LEGUME SEED STRUCTURE; III. LEGUME SEED COMPOSITION; IV. EFFECTS OF GERMINATION; V. EFFECTS OF FERMENTATION; VI. STORAGE; REFERENCES; Chapter 2 -- Fruits and Vegetables; I. INTRODUCTION; II. RESPIRATION; III. INITIATION OF RIPENING; IV. BIOSYNTHESIS OF ETHYLENE. |
| 505 8# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
V. COLOR CHANGESVI. TEXTURE; VII. FLAVOR; VIII. STORAGE; REFERENCES; Chapter 3 -- Meat and Fish; I .INTRODUCTION; II. THE NATURE OF MUSCLE; III. CONTRACTION OF MUSCLE; IV. CONVERSION OF MUSCLE TO MEAT AND EDIBLE FISH; V. MEAT PIGMENTS; REFERENCES; Chapter 4 -- Milk; I. INTRODUCTION; II.COMPOSITION OF MILK; III. MILK CONSTITUENTS; REFERENCES; Chapter 5 -- Egg Components in Food Systems; I. INTRODUCTION; II. STRUCTURE AND CHEMICAL COMPONENTS OF EGGS; III. BIOSYNTHESIS OF EGGS; IV. CHANGES IN EGG COMPONENTS INDUCED BY FOOD PROCESSING; REFERENCES; Part IIBiochemistry of Food Processing. |
| 505 8# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Chapter 6 -- Browning Reactions in FoodsI. INTRODUCTION; II. NON-ENZYMATIC BROWNING; III. PIGMENT FORMATION; IV. HETEROCYCLIC COMPOUNDS; V. MAILLARD REACTION-LIPID INTERACTIONS; VI. EFFECT OF POLYPHENOLS ON THE MAILLARD POLYMERS; VII. MELANOIDIN-MAILLARD POLYMERS; VIII. CARAMELIZATION; IX. ASCORBIC ACID OXIDATION; X. ANTIOXIDANT ACTIVITY OF NON-ENZYMATIC BROWNING PRODUCTS; XI. INHIBITION OF NON-ENZYMATIC BROWNING; REFERENCES; Chapter 7 -- Biochemistry of Brewing; I. INTRODUCTION; II. MALT AND MALTING; III. MASHING AND BOILING; IV. WORT COMPOSITION; V. EXOENZYMES IN BREWING. |
| 505 8# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
VI. WORT SEPARATION AND BEER FILTRATIONVII. CONCLUSIONS; ACKNOWLEDGMENT; REFERENCES; Chapter 8 -- Dairy Products: Cheese and Yogurt; I. INTRODUCTION; II. MILK COMPOSITION; III. MILK QUALITY; IV. CHEMISTRY OF MILK COAGULATION; V. CULTURES FOR CHEESE AND YOGURT; VI. CHEESE MANUFACTURE; VII. BIOCHEMISTRY OF CHEESE RIPENING; VIII. YOGURT; REFERENCES; Chapter 9 -- Oilseed Processing and Fat Modification; I. INTRODUCTION; II. PROCESSING OF EDIBLE OILS; III. FAT MODIFICATION; REFERENCES; Part III Biochemistry of Food Spoilage; Chapter10 -- Enzymatic Browning; I. INTRODUCTION; II. CHARACTERISTICS OF POLYPHENOL OXIDASE. |
| 505 8# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
III. POLYPHENOL OXIDASE IN FOODS AND FOOD PROCESSINGIV. CONTROL OR INHIBITION OF ENZYMATIC BROWNING; REFERENCES; Chapter 11 -- Lipid Oxidation; I. INTRODUCTION; II. WHERE DOES LIPID OXIDATION OCCUR?; III. HOW DOES LIPID OXIDATION OCCUR?; IV. WHICH FACTORS CONTROL LIPID OXIDATION?; V. WHAT ARE THE CONSEQUENCES OF LIPID OXIDATION?; VI. HOW CAN LIPID OXIDATION BE CONTROLLED?; REFERENCES; Chapter12 -- Off-Flavors in Milk; I. INTRODUCTION; II. OFF-FLAVORS IN MILK; REFERENCES; Part IVBiotechnology; 13 -- Recombinant DNA Technologies in Food; I. INTRODUCTION; II. GENETICALLY MODIFIED CROPS. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
III. GENETICALLY MODIFIED MICROORGANISMS AND DERIVED PRODUCTS INTENDED FOR FOOD USE. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fi elds of food science, horticulture, animal science, dairy science and cereal chemistry. Now fully revised and updated, with contributing authors from around the world, the third edition of Biochemistry of Foods once again presents the most current science available. The first section addresses the biochemical changes involved in the development of raw foods such as cereals. |
| 590 ## - LOCAL NOTE (RLIN) |
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| Local note |
eBooks on EBSCOhost |
| Provenance (VM) [OBSOLETE] |
EBSCO eBook Subscription Academic Collection - Worldwide |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food. |
| 9 (RLIN) |
61394 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Biochemistry. |
| 9 (RLIN) |
69518 |
| 650 #6 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Aliments. |
| 9 (RLIN) |
906345 |
| 650 #6 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Biochimie. |
| 9 (RLIN) |
889324 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
food. |
| Source of heading or term |
aat |
| 9 (RLIN) |
61394 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
biochemistry. |
| Source of heading or term |
aat |
| 9 (RLIN) |
69518 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
TECHNOLOGY & ENGINEERING |
| General subdivision |
Food Science. |
| Source of heading or term |
bisacsh |
| 9 (RLIN) |
878533 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Biochemistry. |
| Source of heading or term |
fast |
| -- |
(OCoLC)fst00831961 |
| 9 (RLIN) |
69518 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food. |
| Source of heading or term |
fast |
| -- |
(OCoLC)fst00930458 |
| 9 (RLIN) |
61394 |
| 655 #0 - INDEX TERM--GENRE/FORM |
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| Genre/form data or focus term |
Electronic books. |
| 655 #4 - INDEX TERM--GENRE/FORM |
|---|
| Genre/form data or focus term |
Electronic books. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Shahidi, Fereidoon. |
| 9 (RLIN) |
323332 |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY |
|---|
| Display text |
Print version: |
| Main entry heading |
Eskin, N.A. Michael. |
| Title |
Biochemistry of Foods. |
| Place, publisher, and date of publication |
Burlington : Elsevier Science, ©2012 |
| International Standard Book Number |
9780122423529 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
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| Uniform Resource Identifier |
<a href="https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=485495">https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=485495</a> |
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123Library |
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123L |
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56359 |
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EBL - Ebook Library |
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EBLB |
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EBL1046389 |
| 938 ## - |
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EBSCOhost |
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EBSC |
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485495 |
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92 |
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INOPJ |
