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Library,Documentation and Information Science Division

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-P.C.Mahalanobis


Fundamentals of food reaction technology (Record no. 399475)

000 -LEADER
fixed length control field 03109cam a2200505Ma 4500
001 - CONTROL NUMBER
control field ocn465691996
003 - CONTROL NUMBER IDENTIFIER
control field OCoLC
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20140120114707.0
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
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 090811s2007 enk fo 000 0 eng d
040 ## - CATALOGING SOURCE
Original cataloging agency
Language of cataloging eng
Transcribing agency UX0
Modifying agency OKU
-- UKRSC
-- U5D
-- UKRSC
-- OCLCQ
-- N$T
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781847559470 (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 1847559476 (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Cancelled/invalid ISBN 9781904007531
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Cancelled/invalid ISBN 1904007538
024 7# - OTHER STANDARD IDENTIFIER
Standard number or code 10.1039/9781847559470
Source of number or code doi
029 0# - (OCLC)
OCLC library identifier NZ1
System control number 13118614
029 1# - (OCLC)
OCLC library identifier AU@
System control number 000048598447
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)465691996
037 ## - SOURCE OF ACQUISITION
Stock number T3083
Source of stock number/acquisition Royal Society of Chemistry
050 #4 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TP370
Item number .E29 2007
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
Edition number 22
049 ## - LOCAL HOLDINGS (OCLC)
Holding library ISIA
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Earle, R. L.
245 10 - TITLE STATEMENT
Title Fundamentals of food reaction technology
Medium [electronic resource] /
Statement of responsibility, etc R.L. Earle, Mary Earle.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc Cambridge,
Name of publisher, distributor, etc Royal Society of Chemistry,
Date of publication, distribution, etc 2007.
300 ## - PHYSICAL DESCRIPTION
Extent 1 online resource (198 p.)
520 ## - SUMMARY, ETC.
Summary, etc This book introduces the methods of reaction technology, illustrating what has been and can be applied in real situations.
Expansion of summary note Food processing has moved on from being a craft to a modern technology. In order to meet the sensory quality, safety, nutrition, health, economy and novelty demanded of food products by consumers, it is necessary to improve food processing operations. This improvement involves better prediction and control of the changes that occur during the processing of food materials, and the rates of changes and the factors that influence them. This book introduces the methods of reaction technology, illustrating what has been and can be applied in real situations. It builds a framework for the application of reaction technology, and uses this in a straightforward way, with understandable examples set within an industrial context. The book starts by setting out the general principles governing change in the nature and chemistry of a food constituent, and extends this to include the dynamics of the reactions of the many chemical constituents of food raw materials and ingredients. Fundamentals of Food Reaction Technology is intended for those working in process design, organisation and control, and will give technical managers an overall view of how the application of reaction technology in the future can lead to a "high tech" food industry. It will also be a valuable guide for students, lecturers and practitioners in development and process technology and engineering.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food industry and trade.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Chemistry.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food
General subdivision Effect of heat on.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food
General subdivision Preservation.
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food & beverage technology.
Source of heading or term bicssc
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Chemistry.
Source of heading or term bicssc
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Technology.
Source of heading or term eflch
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element TECHNOLOGY & ENGINEERING / Food Science
Source of heading or term bisacsh
655 #4 - INDEX TERM--GENRE/FORM
Genre/form data or focus term Electronic books.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Earle, Mary D.
856 40 - ELECTRONIC LOCATION AND ACCESS
Materials specified EBSCOhost
Uniform Resource Identifier <a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=496963">http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=496963</a>
938 ## -
-- EBSCOhost
-- EBSC
-- 496963
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type E-BOOKS
994 ## -
-- 92
-- INISI

No items available.

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