Food biochemistry and food processing (Record no. 38930)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01841 a2200193 4500 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| ISBN | 0813803780 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| ISBN | 9780813803784 |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 664 |
| Item number | FOO |
| 245 00 - TITLE STATEMENT | |
| Title | Food biochemistry and food processing |
| Statement of responsibility, etc | Edited by Y. H. Hui |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 1st ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication | Oxford: |
| Name of publisher | Wiley-Blackwell, |
| Year of publication | 2006. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Number of Pages | 769 p. |
| 500 ## - GENERAL NOTE | |
| General note | HB |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professionals to create this indispensable reference and text on food biochemistry and the ever-increasing development in the biotechnology of food processing. While biochemistry may be covered in a chapter or two in standard reference books on the chemistry, enzymes, or fermentation of food, and may be addressed in greater depth by commodity-specific texts (e.g., the biotechnology of meat, seafood, or cereal), books on the general coverage of food biochemistry are not so common. Food Biochemistry and Food Processing effectively fills this void. Beginning with sections on the essential principles of food biochemistry, enzymology and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Later sections address the biochemistry and processing aspects of food fermentation, microbiology, and food safety. As an invaluable reference tool or as a state-of-the-industry text, Food Biochemistry and Food Processing fully develops and explains the biochemical aspects of food processing for scientist and student alike. |
| 546 ## - LANGUAGE NOTE | |
| Language note | Eng |
| 650 #4 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical Term | Food industry and trade - Research. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Hui, Y. H. (ed.) |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Books |
| Price effective from | Permanent Location | Not for loan | Date acquired | Koha item type | Accession Number | Lost status | Damaged status | Shelving location | Withdrawn status | Current Location | Full call number |
|---|---|---|---|---|---|---|---|---|---|---|---|
| 2018-04-03 | Central Library AIOU Islamabad | 2010-03-22 | Books | 113878 | General Stacks | Central Library AIOU Islamabad | 664 FOO |