MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02802nam a22002897a 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
230426s1998 |||||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781489919274 |
| 022 ## - INTERNATIONAL STANDARD SERIAL NUMBER |
|---|
| ISSN-L |
9781489919274 |
| 041 ## - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
English |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
664 |
| Item number |
PRO |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Process Induced Chemical Changes in Food |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
1st |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
New York : |
| Name of publisher, distributor, etc. |
Springer Science Business Media |
| Date of publication, distribution, etc. |
©1998 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
IX, 361 p. |
| Other physical details |
: ill |
| 490 ## - SERIES STATEMENT |
|---|
| Series statement |
Advances in Experimental Medicine and Biology , vol. 34 |
| 500 ## - GENERAL NOTE |
|---|
| General note |
EDITORS<br/><br/> Memorial University of Newfoundland, St. John, Canada<br/><br/> Fereidoon Shahidi<br/> Rutgers University, New Brunswick, USA<br/><br/> Chi-Tang Ho<br/> Japan Women’s University, Tokyo, Japan<br/><br/> Nguyen Chuyen<br/> |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes Bibliographical References and Index |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
SUMMARY:<br/>Chemical changes that occur in foods during processing and storage are manifold and might be both desirable and undesirable in nature. While many of the processes are carried out intentionally, there are also certain unwanted changes that naturally occur in food and might have to be controlled. Therefore, efforts are made to devise processing technologies in which desirable attributes of foods are retained and their deleterious ef fects are minimized. While proteins, lipids and carbohydrates are the main nutrients of food that are affected by processing, it is their interaction with one another, as well as in volvement oflow-molecular-weight constituents that affects their flavor, color and overall acceptability. Thus, generation of aroma via thermal processing and bioconversion is of utmost importance in food preparation. Furthermore, processing operations must be opti mized in order to eliminate or reduce the content of antinutrients that are present in foods and retain their bioactive components. Therefore, while novel processing technologies such as freezing, irradiation, microwaving, high pressure treatment and fermentation might be employed, control process conditions in a manner that both the desirable sensory attributes and wholesomeness of foods are safeguarded is essential. Obviously, method ologies should also be established to quantitate the changes that occur in foods as a result of processing. This volume was developed from contributions provided by a group of internation ally-recognized lead scientists. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| 9 (RLIN) |
674445 |
| Topical term or geographic name entry element |
Food Analysis Congresses |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| 9 (RLIN) |
674446 |
| Topical term or geographic name entry element |
Food Industry and Trade Quality Control Congresses |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Relator term |
editor |
| Personal name |
Shahidi, Fereidoon |
| 9 (RLIN) |
390082 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Relator term |
editor |
| Personal name |
Ho, Chi-Tang |
| 9 (RLIN) |
674447 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Relator term |
editor |
| Personal name |
Chuyen, Nguyen van |
| 9 (RLIN) |
674448 |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
|---|
| Link text |
WEB LINK |
| Uniform Resource Identifier |
<a href="https://link.springer.com/book/10.1007/978-1-4899-1925-0#bibliographic-information">https://link.springer.com/book/10.1007/978-1-4899-1925-0#bibliographic-information</a> |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
|---|
| Link text |
TOC |
| Uniform Resource Identifier |
<a href="https://eaklibrary.neduet.edu.pk:8443/catalog/bk/books/toc/9781489919274.pdf">https://eaklibrary.neduet.edu.pk:8443/catalog/bk/books/toc/9781489919274.pdf</a> |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Proceeding |
