Fennemas food chemistry (Record no. 226501)

MARC details
000 -LEADER
fixed length control field 02296nam a22002297a 4500
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20230812101416.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 230131b ||||| |||| 00| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781482208122
040 ## - CATALOGING SOURCE
Transcribing agency AL
041 ## - LANGUAGE CODE
Language code of text/sound track or separate title eng
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Edition number 23
Classification number 664
Item number DAMF
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Srinivasan Damodaran
9 (RLIN) 70322
245 ## - TITLE STATEMENT
Title Fennemas food chemistry
250 ## - EDITION STATEMENT
Edition statement 5th ed.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. New York
Name of publisher, distributor, etc. CRC Press
Date of publication, distribution, etc. 2017
300 ## - PHYSICAL DESCRIPTION
Extent xvi,1107p.
Other physical details PB
Dimensions 24.5x17cm.
365 ## - TRADE PRICE
Source of price type code General
Price type code BANG/2022/CRB/152
Price amount ₹4539.00
Currency code ₹
Unit of pricing ₹6484.00
Price note 30%
Price effective from 27-01-2023
520 ## - SUMMARY, ETC.
Summary, etc. This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. This edition introduces new editors and contributors who are recognize experts in their fieldsThe fifth edition presents a completely rewritten chapter on Water and Ice, written in an easy-to-understand manner suitable for professionals as well as undergraduates. In addition, ten former chapters have been completely revised and updated, two of which receive extensive attention in the new edition including Carbohydrates (Chapter 3), which has been expanded to include a section on Maillard reaction; and Dispersed Systems: Basic considerations (Chapter 7), which includes thermodynami incompatibility/phase separation concepts<br/>Retaining the straightforward organization and accessibility of the original, this edition begins with an examination of major food components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor food components including vitamins and minerals, colorants, flavors, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk, the postmortem physiology of edible muscle, and postharvest physiology of plant tissues
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Source of heading or term Food Analysis
Topical term or geographic name entry element Food Technology
9 (RLIN) 70323
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Parkin, Kirk L
9 (RLIN) 70324
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Book
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Collection code Home library Current library Date acquired Source of acquisition Cost, normal purchase price Total Checkouts Full call number Barcode Date last seen Date last checked out Cost, replacement price Price effective from Koha item type
    Dewey Decimal Classification     Food Science and Technology St Aloysius PG Library St Aloysius PG Library 01/31/2023 Intact Book House 4539.00 1 664 DAMF PG024208 11/07/2024 10/22/2024 6484.00 01/31/2023 Book