MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02708cam a22003737i 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20250919185927.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
161004s2015 ne a b 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780124046993 (hbk.) |
| Terms of availability |
RM998.69 |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
|---|
| Level of rules in bibliographic description |
201610111440 |
| Level of effort used to assign nonsubject heading access points |
fadza |
| y |
10-04-2016 |
| z |
ruzini |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
YDXCP |
| Language of cataloging |
eng |
| Transcribing agency |
YDXCP |
| Description conventions |
rda |
| Modifying agency |
BTCTA |
| -- |
SDB |
| -- |
OCLCF |
| -- |
DLC |
| -- |
UKM |
| Description conventions |
rda |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
|---|
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
TX553.A73P963 2015 9 |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
|---|
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
TX553.A73 |
| Local cutter number (OCLC) ; Book number/undivided call number, CALL (RLIN) |
P963 2015 9 |
| 245 00 - TITLE STATEMENT |
|---|
| Title |
Processing and impact on active components in food / |
| Statement of responsibility, etc. |
edited by Victor Preedy. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
First edition. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Amsterdam ; |
| -- |
Boston : |
| Name of producer, publisher, distributor, manufacturer |
Elsevier/AP, Academic Press is an imprint of Elsevier, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2015. |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©2015. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xxiii, 725 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
29 cm. |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
unmediated |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
volume |
| Source |
rdacarrier |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
From beef to baked goods, fish to flour, antioxidants are added to preserve the shelf life of foods and ensure consumer acceptability. These production-added components may also contribute to the overall availability of essential nutrients for intake as well as the prevention of the development of unwelcome product characteristics such as off-flavours or colours. However, there are processes that reduce the amount of naturally occurring antioxidants and awareness of that potential is just as important for those in product research and development. There is a practical need to understand not only the physiological importance of antioxidants in terms of consumer health benefit, but how they may be damaged or enhanced through the processing and packaging phases. This book presents information key to understanding how antioxidants change during production of a wide variety of food products, with a focus toward how this understanding may be translated effectively to other foods as well. Addresses how the composition of food is altered, the analytical techniques used, and the applications to other foods. Presents in-chapter summary points and other translational insights into concepts, techniques, findings and approaches to processing of other foods.-- |
| Assigning source |
Source other than Library of Congress. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Antioxidants. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food industry and trade. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Preedy, Victor R., |
| Relator term |
editor. |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b16376432 |
| b |
2019-11-12 |
| c |
2019-11-12 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
AM |
| Suppress in OPAC |
No |
| Call number prefix |
TX553.A73P963 2015 9 |
| 914 ## - VTLS Number |
|---|
| VTLS Number |
vtls003611687 |
| 990 ## - EQUIVALENCES OR CROSS-REFERENCES [LOCAL, CANADA] |
|---|
| Link information for 9XX fields |
mfh |
| 991 ## - LOCAL NOTE (NAMA FAKULTI/INSTITUT/PUSAT) |
|---|
| a |
Program Pemakanan, Pusat Pengajian Sains Jagaan Kesihatan FSK, KKL |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Library |
PERPUSTAKAAN DR ABDUL LATIFF |
| Operator's initials, OID (RLIN) |
2016-04-10 |
| Cataloger's initials, CIN (RLIN) |
m |
| Material Type (Sierra) |
Printed Books |
| Language |
English |
| Country |
|
| -- |
0 |
| -- |
.b16376432 |
