MARC details
| 000 -LÍDER |
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| fixed length control field |
03746cam a2200529Ka 4500 |
| 001 - NÚMERO DE CONTROL |
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| control field |
u380007 |
| 003 - IDENTIFICADOR DEL NÚMERO DE CONTROL |
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| control field |
SIRSI |
| 005 - FECHA Y HORA DE LA ULTIMA TRANSACCIÓN |
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| control field |
20160812084625.0 |
| 006 - ELEMENTOS DE LONGITUD FIJA - CARACTERÍSTICAS DE MATERIALES ADICIONALES - INFORMACIÓN GENERAL |
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| fixed length control field |
m o d |
| 007 - CAMPO FIJO DE DESCRIPCIÓN FIJA--INFORMACIÓN GENERAL |
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| fixed length control field |
cr |n||||||||| |
| 008 - ELEMENTOS DE LONGITUD FIJA -- INFORMACIÓN GENERAL |
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140418s2014 enka ob 001 0 eng d |
| 040 ## - FUENTE DE CATALOGACIÓN |
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| Original cataloging agency |
CDX |
| Language of cataloging |
eng |
| Description conventions |
pn |
| Transcribing agency |
CDX |
| Modifying agency |
IDEBK |
| -- |
OCLCQ |
| -- |
OPELS |
| -- |
GZM |
| -- |
YDXCP |
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OCLCO |
| -- |
OCLCQ |
| -- |
OCLCF |
| -- |
TEFOD |
| -- |
OCLCQ |
| 019 ## - |
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| -- |
881088999 |
| 020 ## - NÚMERO INTERNACIONAL NORMALIZADO PARA LIBROS |
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| International Standard Book Number |
9780124046955 |
| Qualifying information |
(electronic bk.) |
| 020 ## - NÚMERO INTERNACIONAL NORMALIZADO PARA LIBROS |
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| International Standard Book Number |
0124046959 |
| Qualifying information |
(electronic bk.) |
| 020 ## - NÚMERO INTERNACIONAL NORMALIZADO PARA LIBROS |
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| Canceled/invalid ISBN |
9780124047389 |
| Qualifying information |
(print) |
| 020 ## - NÚMERO INTERNACIONAL NORMALIZADO PARA LIBROS |
|---|
| Canceled/invalid ISBN |
0124047386 |
| 029 1# - OTHER SYSTEM CONTROL NUMBER (OCLC) |
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| OCLC library identifier |
CHBIS |
| System control number |
010143736 |
| 029 1# - OTHER SYSTEM CONTROL NUMBER (OCLC) |
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| OCLC library identifier |
CHVBK |
| System control number |
320149889 |
| 029 1# - OTHER SYSTEM CONTROL NUMBER (OCLC) |
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| OCLC library identifier |
DEBSZ |
| System control number |
414275098 |
| 050 #4 - SIGNATURA TOPOGRÁFICA DE LA BIBLIOTECA DEL CONGRESO |
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| Classification number |
TP506 |
| 082 04 - NÚMERO DE CLASIFICACIÓN DECIMAL DEWEY |
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| Classification number |
663 |
| Edition number |
23 |
| 082 04 - NÚMERO DE CLASIFICACIÓN DECIMAL DEWEY |
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| Classification number |
663.0 |
| Item number |
23 |
| 049 ## - LOCAL HOLDINGS (OCLC) |
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| Holding library |
TEFA |
| 245 00 - MENCIÓN DE TITULO |
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| Title |
Processing and impact on antioxidants in beverages |
| Medium |
[recurso electrónico] / |
| Statement of responsibility, etc. |
editor: Victor Preedy. |
| 260 ## - PUBLICACIÓN, DISTRIBUCIÓN, ETC. (PIE DE IMPRENTA) |
|---|
| Place of publication, distribution, etc. |
Kidlington, Oxford, UK : |
| Name of publisher, distributor, etc. |
Academic Press, |
| Date of publication, distribution, etc. |
2014. |
| 300 ## - DESCRIPCIÓN FÍSICA |
|---|
| Extent |
1 online resource (xv, 319 pages) : |
| Other physical details |
illustrations |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
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| Media type term |
computer |
| Media type code |
c |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
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| Carrier type term |
online resource |
| Carrier type code |
cr |
| Source |
rdacarrier |
| 520 ## - NOTA DE RESUMEN, ETC. |
|---|
| Summary, etc. |
Processing and Impact on Antioxidants in Beverages presents information key to understanding how antioxidants change during production of beverages, how production options can be used to enhance antioxidant benefit, and how to determine the production process that will result in the optimum antioxidant benefit while retaining consumer acceptability. In the food industry, antioxidants are added to preserve the shelf life of foods and to prevent off-flavors from developing. These production-added components also contribute to the overall availability of essential nutrients for intake. Moreover, some production processes reduce the amount of naturally occurring antioxidants. Thus, in terms of food science, it is important to understand not only the physiological importance of antioxidants, but what they are, how much are in the different food ingredients, and how they are damaged or enhanced through the processing and packaging phases. This book specifically addresses the composition and characterization of antioxidants in coffee, green tea, soft drinks, beer, and wine. Processing techniques considered here include fermentation and aging, high-pressure homogenization, enzymatic debittering, and more. Lastly, the book considers several selective antioxidant assays, such as Oxygen Radical Absorbance Capacity (ORAC) and Trolox Equivalent Antioxidant Capacity (TEAC) assays. Provides insights into processing options for enhanced antioxidant bioavailabilityPresents correlation potentials for increased total antioxidant capacityIncludes methods for the in situ or in-line monitoring of antioxidants to reduce industrial loss of antioxidants in beverages. Proposes processing of concentrated fractions of antioxidants that can be added to foods. |
| 504 ## - NOTA DE BIBLIOGRAFÍA, ETC. |
|---|
| Bibliography, etc |
Includes bibliographical references and index. |
| 588 0# - SOURCE OF DESCRIPTION NOTE |
|---|
| Source of description note |
PDF (ScienceDirect, viewed on JUne 25, 2014). |
| 596 ## - |
|---|
| -- |
19 |
| 650 #0 - ASIENTO SECUNDARIO DE MATERIA - TERMINO TEMÁTICO |
|---|
| Topical term or geographic name as entry element |
Antioxidants. |
| 650 #0 - ASIENTO SECUNDARIO DE MATERIA - TERMINO TEMÁTICO |
|---|
| Topical term or geographic name as entry element |
Beverages. |
| 650 #7 - ASIENTO SECUNDARIO DE MATERIA - TERMINO TEMÁTICO |
|---|
| Topical term or geographic name as entry element |
Antioxidants. |
| Source of heading or term |
fast |
| Authority record control number |
(OCoLC)fst00810642 |
| 650 #7 - ASIENTO SECUNDARIO DE MATERIA - TERMINO TEMÁTICO |
|---|
| Topical term or geographic name as entry element |
Beverages. |
| Source of heading or term |
fast |
| Authority record control number |
(OCoLC)fst00831042 |
| 655 #4 - |
|---|
| -- |
Electronic books. |
| 700 1# - ASIENTO SECUNDARIO - NOMBRE PERSONAL |
|---|
| Personal name |
Preedy, Victor R. |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY |
|---|
| Relationship information |
Print version: |
| Title |
Processing and impact on antioxidants in beverages. |
| Place, publisher, and date of publication |
Kidlington, Oxford, UK : Academic Press, 2014 |
| International Standard Book Number |
0124047386 |
| -- |
9780124047389 |
| 856 40 - LOCALIZACIÓN Y ACCESO ELECTRÓNICOS |
|---|
| Public note |
Libro electrónico |
| Materials specified |
ScienceDirect |
| Uniform Resource Identifier |
<a href="http://148.231.10.114:2048/login?url=http://www.sciencedirect.com/science/book/9780124047389">http://148.231.10.114:2048/login?url=http://www.sciencedirect.com/science/book/9780124047389</a> |
| 942 ## - TIPO DE MATERIAL (KOHA) |
|---|
| Koha item type |
Libro Electrónico |
