MARC details
| 000 -LEADER |
|---|
| fixed length control field |
03014nam a2200349 a 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20250918234741.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
140530s2011 flua b 001 0 eng |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781439815243 (hardback) |
| Terms of availability |
RM609.28 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
1439815240 (hardback) |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
|---|
| Level of rules in bibliographic description |
201408120944 |
| Level of effort used to assign nonsubject heading access points |
rosli |
| Level of effort used to assign subject headings |
201408071124 |
| Level of effort used to assign classification |
rasyilla |
| y |
05-30-2014 |
| z |
rasyilla |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Transcribing agency |
DLC |
| Modifying agency |
YDX |
| -- |
YDXCP |
| -- |
BWX |
| -- |
AGL |
| -- |
CDX |
| -- |
BDX |
| -- |
OCLCF |
| -- |
OCLCO |
| -- |
UKM |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
|---|
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
TP372.5.E544 |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
|---|
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
TP372.5 |
| Local cutter number (OCLC) ; Book number/undivided call number, CALL (RLIN) |
.E544 |
| 245 00 - TITLE STATEMENT |
|---|
| Title |
Emerging technologies for food quality and food safety evaluation / |
| Statement of responsibility, etc. |
[edited by] Yong-Jin Cho. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Boca Raton : |
| Name of publisher, distributor, etc. |
CRC Press, |
| Date of publication, distribution, etc. |
2011. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xxxii, 346 p. : |
| Other physical details |
ill. ; |
| Dimensions |
25 cm. |
| 490 1# - SERIES STATEMENT |
|---|
| Series statement |
Contemporary food engineering series |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
'The evaluation of food quality and safety is one of the key tasks in the manufacturing process of foods and beverages as well as in their R&D. Even though food quality may depend on its hedonic aspect, its quantitative evaluation becomes more important in the food industry and academia. Fortunately, it is possible to definitely evaluate food quality, owing to the advent of some sophisticated systems, including nondestructive testing techniques and emerging technology. The aim of this book is to review and introduce the state-of-the-art technology and systems for quantitative evaluation of food quality, particularly those suitable for definite measurement of it. Also, this book will cover detecting systems for food safety because good foods relate directly to safe foods. This book has eleven chapters, including an introductory chapter to describe concept and scope of food quality parameters such as color, texture, shape and size, chemical compositions, flavor, safety, and so on. Chapters 2 to 11 deal with individual systems for quality parameters, i.e., instruments for textural and rheological properties, artificial intelligent systems for sensory evaluation, computer vision, near infrared (NIR), nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI), sonic and ultrasonic systems, multispectral and hyperspectral imaging techniques, electronic noses, biosensors, and nanotechnology in food quality and safety evaluation systems. Each chapter describes the principles related to each system and applications to foods'-- |
| Assigning source |
Provided by publisher. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food industry and trade |
| General subdivision |
Quality control. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food |
| General subdivision |
Safety measures. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Cho, Yong-Jin, |
| Dates associated with a name |
1961- |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE |
|---|
| Uniform title |
Contemporary food engineering (Unnumbered) |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b15916893 |
| b |
2019-11-12 |
| c |
2019-11-12 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
AM |
| Suppress in OPAC |
No |
| Call number prefix |
TP372.5.E544 |
| 914 ## - VTLS Number |
|---|
| VTLS Number |
vtls003561159 |
| 990 ## - EQUIVALENCES OR CROSS-REFERENCES [LOCAL, CANADA] |
|---|
| Link information for 9XX fields |
rk4 |
| 991 ## - LOCAL NOTE (NAMA FAKULTI/INSTITUT/PUSAT) |
|---|
| a |
Fakulti Sains dan Teknologi |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Library |
PERPUSTAKAAN TUN SERI LANANG |
| Operator's initials, OID (RLIN) |
2014-04-05 |
| Cataloger's initials, CIN (RLIN) |
m |
| Material Type (Sierra) |
Printed Books |
| Language |
English |
| Country |
|
| -- |
0 |
| -- |
.b15916893 |
