| 000 -LEADER |
|---|
| fixed length control field |
03659cam a2200385 i 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
21321498 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20240710090453.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
191205s2020 enka b 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2019051997 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781119537649 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| Canceled/invalid ISBN |
9781119537656 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| Canceled/invalid ISBN |
9781119537540 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
DLC |
| Modifying agency |
DLC |
| 041 1# - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
eng |
| Language code of original |
cze |
| 042 ## - AUTHENTICATION CODE |
|---|
| Authentication code |
pcc |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TP372.5 |
| Item number |
.V4513 2020 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
664/.07 |
| Edition number |
23 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Velíšek, Jan, |
| Dates associated with a name |
1946- |
| Relator term |
author. |
| 240 10 - UNIFORM TITLE |
|---|
| Uniform title |
<a href="Chemie potravin.">Chemie potravin.</a> |
| Language of a work |
English |
| 245 14 - TITLE STATEMENT |
|---|
| Title |
The chemistry of food / |
| Statement of responsibility, etc. |
Jan Velisek, Richard Koplik, Karel Cejpek. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
2nd ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc. |
India: |
| Name of publisher, distributor, etc. |
Wiley, |
| Date of publication, distribution, etc. |
2020. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
viii, 1192 p. : |
| Other physical details |
ill. ; |
| Dimensions |
28 cm. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Translation of: Chemie potravin. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Includes bibliographical references (pages 1103-1158) and index. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"This book will provide a comprehensive overview of important compounds constituting food and raw materials for food production with the emphasis on their structural features, chemical reactions, organoleptic properties, nutritional and toxicological importance. Since the first edition of The Chemistry of Food, thousands of new scientific papers concerning food chemistry and related disciplines have been published, dealing with existing as well as new food constituents, their origin, reactivity, degradation, reactions with other compounds, organoleptic, biological and other important properties. This new edition will extend and supplement the current knowledge, as well as present new facts discovered from the related legislation, nutrition and food safety, since 2012. The structure of the book, and in particular the main chapters, is rather consistently and systematically based on the chemical structure of substances, and secondly, the subchapters are classified according to properties or uses. *This book is an English language translation of Velisek's Czech-language food chemistry textbook, the 3rd edition of which was published in 2009 by the Czech publisher Ossis. Food chemistry is the study of the chemical composition, processes and interactions of all biological and non-biological components of foods. Food chemistry directly affects all food substances, including items as meat, poultry, fruit, vegetables, beer, and milk, so food chemistry is very broadly applicable across food industries and academic sub-disciplines. Food chemistry is similar to biochemistry in that its main components comprise the biological (carbohydrates, lipids, and proteins), but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavours, and colours. It also encompasses how products change under certain food processing techniques, and ways of either enhancing those changes or preventing them from happening. The principles of food chemistry are integral to understanding of how food may be handled, processed, or otherwise treated -- as such, knowledge of food chemistry is a basic and essential requirement when working in the food industry"-- |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food |
| General subdivision |
Analysis |
| Form subdivision |
Textbooks. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food |
| General subdivision |
Composition |
| Form subdivision |
Textbooks. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Koplik, Richard, |
| Dates associated with a name |
1962- |
| Relator term |
author. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Cejpek, Karel, |
| Dates associated with a name |
1967- |
| Relator term |
author. |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY |
|---|
| Relationship information |
Online version: |
| Main entry heading |
Velisek, Jan, 1946- |
| Title |
The chemistry of food |
| Edition |
Second edition. |
| Place, publisher, and date of publication |
Hoboken : Wiley-Blackwell / John Wiley & Sons Ltd, 2020. |
| International Standard Book Number |
9781119537656 |
| Record control number |
(DLC) 2019051998 |
| 906 ## - LOCAL DATA ELEMENT F, LDF (RLIN) |
|---|
| a |
7 |
| b |
cbc |
| c |
orignew |
| d |
1 |
| e |
ecip |
| f |
20 |
| g |
y-gencatlg |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Koha item type |
Hard Covered Materials |