Essentials of Food Science / (Record no. 6942)

MARC details
000 -LEADER
fixed length control field 02063nam a2200289 4500
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20251111152151.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 251012b |||||||| |||| 00| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 9783030468132
041 ## - LANGUAGE CODE
Language code of text/sound track or separate title eng
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664.07
Item number VacE5
100 ## - MAIN ENTRY--AUTHOR NAME
Personal name Vaclavik, Vickie A.
245 ## - TITLE STATEMENT
Title Essentials of Food Science /
Statement of responsibility, etc Vickie A. Vaclavik, Elizabeth W. Christian andTad Campbell
250 ## - EDITION STATEMENT
Edition statement 5th ed.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication New York:
Name of publisher Springer;
Year of publication ©2014
300 ## - PHYSICAL DESCRIPTION
Number of Pages xxiv, 495p.
440 ## - SERIES STATEMENT/ADDED ENTRY--TITLE
Title Food Science Text Series
520 ## - SUMMARY, ETC.
Summary, etc The fifth edition of the Essential of Food Science text continues its approach of presenting the essential information of food chemistry, food technology, and food preparations while providing a single source of information for the non-major food science student.<br/><br/>This latest edition includes new discussions of food quality and new presentations of information around biotechnology and genetically modified foods. Also new in this edition is a discussion of the Food Safety Modernization Act (FSMA), a comparison chart for Halal and Kosher foods and introductions to newly popular products like pea starchand the various plant-based meat analogues that are now available commercially and for household use.<br/><br/>Each chapter ends with a glossary of terms, references, and a bibliography. The popular “Culinary Alert!” features are scattered throughout the text and provide suggestions for the reader to easily apply the information in the text to his or her cooking application.<br/><br/>Appendices at the end of the book include a variety of current topics such as Processed Foods, Biotechnology, Genetically Modified Foods, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, and a Brief History of Foods Guides including USDA Choosemyplate.gov.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical Term Food
General subdivision Science
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical Term Food
General subdivision Microbiology
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical Term Food
General subdivision Analysis
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical Term Food
General subdivision Composition
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical Term Food Safety Modernization Act
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical Term Nutrition
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Christian , Elizabeth W.
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Campbell, Tad
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Books
Holdings
Withdrawn status Lost status Damaged status Collection code Home library Current library Shelving location Date acquired Source of acquisition Purchase Price Bill number Full call number Accession Number Copy number Print Price Bill Date/Price effective from Koha item type
      Chemical Engineering Indian Institute of Technology Tirupati Indian Institute of Technology Tirupati General Stacks 29/09/2025 Shri Raghavendra Global Books 4560.22 9349 664.07 VacE5 (11968) 11968 Copy 01 6514.60 29/09/2025 Books