MARC details
| 000 -LEADER |
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| fixed length control field |
03097cam a22002778i 4500 |
| 001 - CONTROL NUMBER |
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| control field |
21321498 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20220811161440.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
191205s2020 enk b 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
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| LC control number |
2019051997 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9781119537649 Pbk, Bp. |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
MMSU |
| Transcribing agency |
ULS |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
TP 372.5 V45 2020 CAFSD RC |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Velíšek, Jan, |
| Dates associated with a name |
1946- |
| Relator term |
author. |
| 245 14 - TITLE STATEMENT |
|---|
| Title |
The chemistry of food / |
| Statement of responsibility, etc. |
Jan Velisek, Richard Koplik, Prague, Karel Cejpek |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
Second edition. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Chichester, West Sussex : |
| Name of publisher, distributor, etc. |
John Wiley & Sons, |
| Date of publication, distribution, etc. |
2020. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
viii, 1,192 pages ; |
| Dimensions |
28 cm. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index. |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
"This book will provide a comprehensive overview of important compounds constituting food and raw materials for food production with the emphasis on their structural features, chemical reactions, organoleptic properties, nutritional and toxicological importance. Since the first edition of The Chemistry of Food, thousands of new scientific papers concerning food chemistry and related disciplines have been published, dealing with existing as well as new food constituents, their origin, reactivity, degradation, reactions with other compounds, organoleptic, biological and other important properties. This new edition will extend and supplement the current knowledge, as well as present new facts discovered from the related legislation, nutrition and food safety, since 2012. The structure of the book, and in particular the main chapters, is rather consistently and systematically based on the chemical structure of substances, and secondly, the subchapters are classified according to properties or uses. *This book is an English language translation of Velisek's Czech-language food chemistry textbook, the 3rd edition of which was published in 2009 by the Czech publisher Ossis. Food chemistry is the study of the chemical composition, processes and interactions of all biological and non-biological components of foods. Food chemistry directly affects all food substances, including items as meat, poultry, fruit, vegetables, beer, and milk, so food chemistry is very broadly applicable across food industries and academic sub-disciplines. Food chemistry is similar to biochemistry in that its main components comprise the biological (carbohydrates, lipids, and proteins), but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavours, and colours. It also encompasses how products change under certain food processing techniques, and ways of either enhancing those changes or preventing them from happening. The principles of food chemistry are integral to understanding of how food may be handled, processed, or otherwise treated -- as such, knowledge of food chemistry is a basic and essential requirement when working in the food industry"-- |
| Assigning source |
Provided by publisher. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food |
| General subdivision |
Analysis |
| Form subdivision |
Textbooks. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food |
| General subdivision |
Composition |
| Form subdivision |
Textbooks. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Koplik, Richard, |
| Dates associated with a name |
1962- |
| Relator term |
author. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Cejpek, Karel, |
| Dates associated with a name |
1967- |
| Relator term |
author. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Koha item type |
Books |