Normal view MARC view

Handbook of plant-based fermented food and beverage technology / (Record no. 6521)

MARC details
000 -LEADER
fixed length control field	03748cam a22004214a 4500
001 - CONTROL NUMBER
control field	17178034
005 - DATE AND TIME OF LATEST TRANSACTION
control field	20180606073002.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field	120223s2012 flua f 000 0 eng
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER
LC control number	2012000693
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number	9781439849040 (hardback)
040 ## - CATALOGING SOURCE
Original cataloging agency	DLC
Transcribing agency	DLC
Modifying agency	DLC
042 ## - AUTHENTICATION CODE
Authentication code	pcc
050 00 - LIBRARY OF CONGRESS CALL NUMBER
Classification number	TP371.44
Item number	.H358 2012b
082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number	664/.024
Edition number	23
084 ## - OTHER CLASSIFICATION NUMBER
Classification number	TEC012000
Source of number	bisacsh
245 00 - TITLE STATEMENT
Title	Handbook of plant-based fermented food and beverage technology /
Statement of responsibility, etc	edited by Y. H. Hui, E. Özgül Evranuz.
250 ## - EDITION STATEMENT
Edition statement	2nd ed.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc	Boca Raton, FL :
Name of publisher, distributor, etc	CRC Press,
Date of publication, distribution, etc	c2012.
300 ## - PHYSICAL DESCRIPTION
Extent	xix, 801 p. :
Other physical details	ill. ;
Dimensions	27 cm.
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc	Includes bibliographical references and an index.
500 ## - GENERAL NOTE
General note	Rev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui ... [et al.]. 2004.
500 ## - GENERAL NOTE
General note	"Handbook of food and beverage fermentation technology" is the first edition of "Handbook of plant-based fermented food and beverage technology" and "Handbook of animal-based fermented food and beverage technology."
520 ## - SUMMARY, ETC.
Summary, etc	"This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. "--
--	Provided by publisher.
520 ## - SUMMARY, ETC.
Summary, etc	"This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. Covers numerous fermentation procedures by reviewing the type of raw material used, its pretreatment, the temperature/climate, and the conditions of the fermentation process. Discusses various types of starter cultures and their preparation prior to use. Outlines some of the flaws that may be found in sour cream products, their causes, and possible ways to prevent these defects. Analyzes the sensory characteristics of various fermented food products including texture, color, and aroma"--
--	Provided by publisher.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element	Fermented foods
Form subdivision	Handbooks, manuals, etc.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element	Beverages
General subdivision	Microbiology
Form subdivision	Handbooks, manuals, etc.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element	Fermentation
Form subdivision	Handbooks, manuals, etc.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element	Plant proteins as food
Form subdivision	Handbooks, manuals, etc.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element	Plant products
Form subdivision	Handbooks, manuals, etc.
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element	TECHNOLOGY & ENGINEERING / Food Science.
Source of heading or term	bisacsh
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name	Hui, Y. H.
Fuller form of name	(Yiu H.)
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name	Evranuz, E. Özgül.
730 0# - ADDED ENTRY--UNIFORM TITLE
Uniform title	Handbook of food and beverage fermentation technology.
906 ## - LOCAL DATA ELEMENT F, LDF (RLIN)
a	7
b	cbc
c	orignew
d	1
e	ecip
f	20
g	y-gencatlg
925 0# -
--	acquire
--	2 shelf copies
--	policy default
955 ## - COPY-LEVEL INFORMATION (RLIN)
--	rd14 2012-02-27
--	re13 2012-06-25 Copy 1 Barcode 00405928644 to BCCD
--	rf09 2013-01-24 copy 2 added
991 ## -
--	r-SciRR
--	TP371.44
--	.H358 2012b
--	Copy 1
--	GenBib

Holdings
Withdrawn status	Lost status	Source of classification or shelving scheme	Damaged status	Not for loan	Collection code	Home library	Current library	Shelving location	Date acquired	Source of acquisition	Cost, normal purchase price	Total Checkouts	Full call number	Barcode	Date last seen	Cost, replacement price	Price effective from	Koha item type
		Dewey Decimal Classification			Non-fiction	LRC	LRC	Science Section	22/06/2018	1	20656.19		664.024 HUI	B0045910	06/06/2018	25820.24	22/06/2018	Books