MARC Record from harvard_bibliographic_metadata

LEADER: 04007cam a2200445Ia 4500
001 014119916-4
005 20140808192114.0
006 m o d
008 140510s2014 nju o 000 0 eng d
020 $a9781482231663 (electronic bk.)
020 $a1482231662 (electronic bk.)
020 $z9781926895857
035 0 $aocn879550777
040 $aEBLCP$beng$cEBLCP$dMHW$dSTF$dOCLCO$dN$T$dE7B$dIDEBK
050 4 $aTX652 .H384 2014
072 7 $aTEC$x012000$2bisacsh
082 04 $a664/.07$223
100 1 $aHaghi, A. K.
245 10 $aFood Composition and Analysis$h[electronic resource] :$bMethods and Strategies.
260 $aHoboken :$bApple Academic Press,$c2014.
300 $a1 online resource (416 p.)
336 $atext$2rdacontent
337 $acomputer$2rdamedia
338 $aonline resource$2rdacarrier
500 $aDescription based upon print version of record.
505 0 $aFront Cover; About The Editors; Contents; List Of Contributors; List Of Abbreviations; Preface; Chapter 1 Vegetable Oils As Platform Chemicals For Synthesis Of Thermoplastic Bio-based Polyurethanes; Chapter 2 Antioxidant Activity Of Maize Bran Arabinoxylan Microspheres; Chapter 3 Comparative Estimation Of Kalanchoe Juice Antioxidant Properties; Chapter 4 Enzymes For Flavor, Dairy, And Baking Industries; Chapter 5 Membrane Technology In Food Processing; Chapter 6 Tenderization Of Meat And Meat Products: A Detailed Review; Chapter 7 Biological Properties Ofmushrooms
505 8 $aChapter 8 Molecular And Immunological Approaches For The Detection Of Important Pathogens In Foods Of Animal OriginChapter 9 Cross-linking Of Ferulated Arabinoxylans Extracted From Mexican Wheat Flour: Rheologyand Microstructure Of The Gel; Chapter 10 Free And Ester-linked Ferulicacid Content In A Hard-to-cook Pinto Bean (phaseolus Vulgarisl.) Variety; Chapter 11 Polyacrylamide-grafted Gelatin: Swellable Hydrogel Delivery System For Agricultural Applications
505 8 $aChapter 12 The Dynamics Of Bacteriaand Pathogenic Fungi In Soil Microbiocenosis Under The Influence Of Biopreparations Use During Potato CultivationChapter 13 Irradiation Of Fruits,vegetables, And Spices For Better Preservation And Quality; Chapter 14 Antioxidant Properties Of Various Alcohol Drinks; Chapter 15 A Study On The Potentialof Oilseeds As A Sustainable Source Of Oil And Protein For Aquaculture Feed; Chapter 16 Electrochemical Methods For Estimation Of Antioxidant Activity Of Various Biologicalobjects; Chapter 17 Ozonolysis Of Chemical And Biochemical Compounds
505 8 $aChapter 18 Antioxidant Activity Of MintChapter 19 Wild Orchids Of Colchis Forestsand Save Them As Objects Of Ecoeducation, And Producers Of Medicinal Substances; Chapter 20 Fixation Of Proteins On Mnps; Chapter 21 Antimicrobial Packaging For Food Applications; Back Cover
520 $aThis book covers methods and strategies related to food composition and analysis. Topics include antioxidant activity of maize bran arabinoxylan microspheres; active packaging based on the release of carvacrol and thymol for fresh food; enzymes for the flavor, dairy, and baking industries; membrane technology in food processing; tenderization of meat and meat products; biological properties of mushrooms; polyacrylamide-grafted gelatin; irradiation of fruits, vegetables, and spices for better preservation and quality; oilseeds as a sustainable source of oil and protein for aquaculture feed.<
504 $aIncludes bibliographical references.
650 7 $aTECHNOLOGY & ENGINEERING / Food Science.$2bisacsh
650 0 $aFood industry and trade.
650 0 $aFood$xAnalysis.
655 0 $aElectronic books.
655 7 $aElectronic books.
700 1 $aCarvajal-Millan, Elizabeth.
776 08 $iPrint version:$tFood composition and analysis : methods and strategies.$dBoca Raton, Florida ; Oakville, Ontario : CRC Press : Apple Academic Press, c2014$hxviii, 395 pages$z9781926895857$w2014934523
988 $a20140718
906 $0OCLC