MARC details
| 000 -LEADER |
|---|
| fixed length control field |
05317cam a2200613 i 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
on1082356400 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20220712083703.0 |
| 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 cnu|||unuuu |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
190116s2018 nyu o 000 0 eng d |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
N$T |
| Language of cataloging |
eng |
| Description conventions |
rda |
| -- |
pn |
| Transcribing agency |
N$T |
| Modifying agency |
N$T |
| -- |
EBLCP |
| -- |
OCLCF |
| -- |
YDX |
| -- |
OCLCQ |
| -- |
OCLCO |
| 066 ## - CHARACTER SETS PRESENT |
|---|
| Alternate G0 or G1 character set |
(S |
| 019 ## - |
|---|
| -- |
1082542666 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781536145977 |
| Qualifying information |
(electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
1536145971 |
| Qualifying information |
(electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| Cancelled/invalid ISBN |
9781536145960 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| Cancelled/invalid ISBN |
1536145963 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)1082356400 |
| Canceled/invalid control number |
(OCoLC)1082542666 |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TP683 |
| 072 #7 - SUBJECT CATEGORY CODE |
|---|
| Subject category code |
TEC |
| Subject category code subdivision |
012000 |
| Source |
bisacsh |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
664.362 |
| Edition number |
23 |
| 049 ## - LOCAL HOLDINGS (OCLC) |
|---|
| Holding library |
MAIN |
| 245 00 - TITLE STATEMENT |
|---|
| Title |
Authentication and Detection of the Adulteration of Olive Oil / |
| Statement of responsibility, etc |
Michael Kontominas, editor. |
| 264 #1 - |
|---|
| -- |
New York : |
| -- |
Nova Science Publishers, Inc. : |
| -- |
Nova, |
| -- |
2018. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
1 online resource |
| 336 ## - |
|---|
| -- |
text |
| -- |
txt |
| -- |
rdacontent |
| 337 ## - |
|---|
| -- |
computer |
| -- |
c |
| -- |
rdamedia |
| 338 ## - |
|---|
| -- |
online resource |
| -- |
cr |
| -- |
rdacarrier |
| 490 1# - SERIES STATEMENT |
|---|
| Series statement |
Food science and technology. |
| 588 0# - |
|---|
| -- |
Online resource; title from PDF file page (EBSCO, viewed January 24, 2019). |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Intro; Contents; Preface; Chapter 1; A Review of Olive Oil Authentication; Abstract; Abbreviations; Introduction; Olive Oil Authentication; European Union Legislation; 1. Designations and Definitions of Olive Oil; 2. Quality Characteristics; 2.1. Free Fatty Acids; 2.2. Peroxide Index (Value); 2.3. Spectrophotometric Measurements in the Ultraviolet Region; 2.4. Sensory Evaluation (Organoleptic); 2.5. Fatty Acid Alkyl Esters (FAAEs); 3. Purity Characteristics; 3.1. Fatty Acid Content and Trans-Fatty Acids; 3.2. Stigmastadienes; 3.3. Difference: ECN42 (HPLC) and ECN42 (Theoretical Calculation) |
| 505 8# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
3.4. 2-Glyceryl Monopalmitate3.5. Sterol Content; 3.6. Erythrodiol and Uvaol; 3.7. Waxes; Further Legislation Regulating Authentication; 1. International Olive Oil Council; 2. Codex Alimentarius; 3. United States Department of Agriculture; Official Methods for Olive Oil Authentication; Recent Publications and Advanced Analytical Approaches; 1. Chromatographic Techniques; 2. Mass Spectrometry; 3. Optical Methods; 3.1.; 3.2.; 3.3.; 3.4.; 4. Nuclear Magnetic Resonance; 5. Other Methods; 5.1. Electronic Nose; 5.2. Potentiometric Electronic Tongue; 5.3. Calorimetry; 5.4. Dielectric Spectroscopy |
| 505 8# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
5.5. Isotopic Technique5.6. Molecular Techniques; Conclusion and Future Trends; References; Chapter 2; Fingerprinting of Virgin Olive Oils for Authenticity and Quality Assessment; Abstract; 1. Introduction; 1.1. State of the Art: Production and Trade of Olive Oil; 1.2. Chemical Composition and Characterization of Virgin Olive Oils; 1.3. Stability of Virgin Olive Oil; 2. Methods; 2.1. Chemicals; 2.2. Plant Material; 2.3. Extraction of Unsaponifiable Fraction of Olive Oil; 2.4. NMR Analysis; 2.5. IRMS Analysis; 2.6. MS Analysis; 2.7. Data Analysis; 3. Results and Discussion |
| 505 8# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
3.3.2.4. Region of Origin of VOOsConclusion; Acknowledgments; References; Chapter 3; LC Fingerprinting Approach for Authenticating Olive Oil; Abstract; Abbreviations and Acronyms; Introduction; Chemometrics; Similarity Analysis; Pattern Recognition; Level 0: Exploratory Analysis; Level 1: Cluster Analysis; Level 2: Classification; Level 3: Class Modelling; Multivariate Calibration (Regression); Data Fusion; LC Fingerprinting; Sources of LC Fingerprints; Application of the LC Fingerprinting Methodology for the Authentication of Olive Oil; Conclusion; References; Chapter 4 |
| 590 ## - LOCAL NOTE (RLIN) |
|---|
| 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 |
Olive oil. |
| 9 (RLIN) |
367317 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food adulteration and inspection. |
| 9 (RLIN) |
153421 |
| 650 #6 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Huile d'olive. |
| 9 (RLIN) |
1002235 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
olive oil. |
| Source of heading or term |
aat |
| 9 (RLIN) |
367317 |
| 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 |
Food adulteration and inspection. |
| Source of heading or term |
fast |
| -- |
(OCoLC)fst00930671 |
| 9 (RLIN) |
153421 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Olive oil. |
| Source of heading or term |
fast |
| -- |
(OCoLC)fst01045502 |
| 9 (RLIN) |
367317 |
| 655 #4 - INDEX TERM--GENRE/FORM |
|---|
| Genre/form data or focus term |
Electronic books. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Kontominas, Michael G. |
| 9 (RLIN) |
1221085 |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY |
|---|
| Display text |
Print version: |
| Title |
Authentication and Detection of the Adulteration of Olive Oil. |
| Place, publisher, and date of publication |
New York : Nova Science Publishers, Inc. : Nova, 2018 |
| International Standard Book Number |
9781536145960 |
| -- |
1536145963 |
| Record control number |
(OCoLC)1056742922 |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE |
|---|
| Uniform title |
Food science and technology series (Nova Science Publishers) |
| 9 (RLIN) |
852571 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Uniform Resource Identifier |
<a href="https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=2000492">https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=2000492</a> |
| 880 8# - ALTERNATE GRAPHIC REPRESENTATION |
|---|
| Linkage |
505-00/(S |
| a |
3.1. 1H-NMR Spectra of Virgin Olive Oil and Its Unsaponifiable Fraction3.1.1. Influence of the Harvest Year on 1H-NMR Fingerprint of Virgin Olive Oils; 3.1.2. Stability of Virgin Olive Oil; 3.2. Isotope Contents of Virgin Olive Oil and Its Unsaponifiable Fraction; 3.3. Geographical Origin of Virgin Olive Oil; 3.3.1. SESI-MS Fingerprinting; 3.3.1.1. NIST-MS Search Algorithm; 3.3.1.2. Pattern Recognition Techniques; 3.3.2. 1H-NMR and δ2H and δ13C-IRMS Fingerprinting; 3.3.2.1. Country of Origin of VOOs; 3.3.2.2. PDO "Riviera Ligure" VOOs; 3.3.2.3. PDO "Huile d'olive d'Aix-en-Provence" VOOs |
| 938 ## - |
|---|
| -- |
ProQuest Ebook Central |
| -- |
EBLB |
| -- |
EBL5633729 |
| 938 ## - |
|---|
| -- |
EBSCOhost |
| -- |
EBSC |
| -- |
2000492 |
| 938 ## - |
|---|
| -- |
YBP Library Services |
| -- |
YANK |
| -- |
15978474 |
| 994 ## - |
|---|
| -- |
92 |
| -- |
INOPJ |
