Fennema's Food Chemistry (Record no. 226844)

MARC details
000 -LEADER
fixed length control field 02305nam a22002297a 4500
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20230324154041.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 230301b ||||| |||| 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) 73729
245 ## - TITLE STATEMENT
Title Fennema's 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 25.4x17.8cm.
365 ## - TRADE PRICE
Source of price type code General
Price type code KBI/22-23/135
Price amount ₹5245.00
Currency code
Unit of pricing ₹6993.76
Price note 25%
Price effective from 20-02-2023
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 recognized experts in their fields.<br/>The 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 thermodynamic 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 Technology
Topical term or geographic name entry element Food Technology
9 (RLIN) 73730
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Parkin, Kirk L
9 (RLIN) 73731
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     Bio Technology St Aloysius PG Library St Aloysius PG Library 02/28/2023 Kavery Books 5245.00 1 664 DAMF PG024229 03/06/2025 08/06/2024 6993.76 03/01/2023 Book