MARC details
000 -LÍDER |
fixed length control field |
04117cam a2200625Ii 4500 |
001 - NÚMERO DE CONTROL |
control field |
u380026 |
003 - IDENTIFICADOR DEL NÚMERO DE CONTROL |
control field |
SIRSI |
005 - FECHA Y HORA DE LA ULTIMA TRANSACCIÓN |
control field |
20160812084626.0 |
006 - ELEMENTOS DE LONGITUD FIJA - CARACTERÍSTICAS DE MATERIALES ADICIONALES - INFORMACIÓN GENERAL |
fixed length control field |
m o d |
007 - CAMPO FIJO DE DESCRIPCIÓN FIJA--INFORMACIÓN GENERAL |
fixed length control field |
cr cnu---unuuu |
008 - ELEMENTOS DE LONGITUD FIJA -- INFORMACIÓN GENERAL |
fixed length control field |
140329s2014 onc ob 000 0 eng d |
040 ## - FUENTE DE CATALOGACIÓN |
Original cataloging agency |
EBLCP |
Language of cataloging |
eng |
Description conventions |
rda |
-- |
pn |
Transcribing agency |
EBLCP |
Modifying agency |
NT |
-- |
OPELS |
-- |
UIU |
-- |
E7B |
-- |
COO |
-- |
YDXCP |
-- |
OCLCO |
-- |
OCLCF |
-- |
DEBSZ |
-- |
OCLCQ |
-- |
OCL |
019 ## - |
-- |
880564458 |
020 ## - NÚMERO INTERNACIONAL NORMALIZADO PARA LIBROS |
International Standard Book Number |
9780124166684 |
Qualifying information |
(electronic bk.) |
020 ## - NÚMERO INTERNACIONAL NORMALIZADO PARA LIBROS |
International Standard Book Number |
0124166687 |
Qualifying information |
(electronic bk.) |
020 ## - NÚMERO INTERNACIONAL NORMALIZADO PARA LIBROS |
International Standard Book Number |
0124166210 |
020 ## - NÚMERO INTERNACIONAL NORMALIZADO PARA LIBROS |
International Standard Book Number |
9780124166219 |
020 ## - NÚMERO INTERNACIONAL NORMALIZADO PARA LIBROS |
Canceled/invalid ISBN |
9780124166219 |
029 1# - OTHER SYSTEM CONTROL NUMBER (OCLC) |
OCLC library identifier |
DEBSZ |
System control number |
414274482 |
029 1# - OTHER SYSTEM CONTROL NUMBER (OCLC) |
OCLC library identifier |
NLGGC |
System control number |
374706417 |
050 #4 - SIGNATURA TOPOGRÁFICA DE LA BIBLIOTECA DEL CONGRESO |
Classification number |
TP371.8 |
050 #4 - SIGNATURA TOPOGRÁFICA DE LA BIBLIOTECA DEL CONGRESO |
Classification number |
TP248.2 |
082 04 - NÚMERO DE CLASIFICACIÓN DECIMAL DEWEY |
Classification number |
664.0288 |
Edition number |
23 |
082 04 - NÚMERO DE CLASIFICACIÓN DECIMAL DEWEY |
Classification number |
616 |
Edition number |
23 |
049 ## - LOCAL HOLDINGS (OCLC) |
Holding library |
TEFA |
100 1# - ASIENTO PRINCIPAL--NOMBRE PERSONAL |
Personal name |
Koutchma, Tatiana N., |
Relator term |
author. |
245 10 - MENCIÓN DE TITULO |
Title |
Preservation and shelf life extension |
Medium |
[recurso electrónico] : |
Remainder of title |
UV applications for fluid foods / |
Statement of responsibility, etc. |
Tatiana Koutchma. |
250 ## - MENCIÓN DE EDICIÓN |
Edition statement |
First edition. |
264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
Place of production, publication, distribution, manufacture |
London, UK : |
Name of producer, publisher, distributor, manufacturer |
Elsevier, Academic Press, |
Date of production, publication, distribution, manufacture, or copyright notice |
2014. |
300 ## - DESCRIPCIÓN FÍSICA |
Extent |
1 online resource (75 pages). |
336 ## - CONTENT TYPE |
Content type term |
text |
Content type code |
txt |
Source |
rdacontent |
337 ## - MEDIA TYPE |
Media type term |
computer |
Media type code |
c |
Source |
rdamedia |
338 ## - CARRIER TYPE |
Carrier type term |
online resource |
Carrier type code |
cr |
Source |
rdacarrier |
490 0# - MENCIÓN DE SERIE |
Series statement |
Novel Technologies in the Food Industry |
588 0# - SOURCE OF DESCRIPTION NOTE |
Source of description note |
Print version record. |
505 0# - NOTA DE CONTENIDO |
Formatted contents note |
Front Cover; Preservation and Shelf Life Extension; Copyright Page; Contents; Introduction; 1 Fundamentals of UV Light Emission, Transmission, and Absorption; 2 UV Light Microbial Effects; 2.1 Evaluation of UVC Resistance of Food Organisms; 2.2 UVC Wavelength Effect on Bacterial Inactivation; 3 UV Light Sources; 4 UV Systems for Fluid Products; 4.1 Annular UV Systems; 4.1.1 Laminar Flow; 4.1.2 Turbulent Flow; 4.2 Static Mixers; 4.3 Dynamic Mixers; 5 Control Parameters in UV Processing; 5.1 Product Parameters; 5.1.1 Optical Properties; 5.1.2 Physicochemical Properties; 5.2 Process Parameters. |
505 8# - NOTA DE CONTENIDO |
Formatted contents note |
5.2.1 UV Fluence and UV Dose5.2.2 Fluid Flow Dynamics; 6 Establishment of Preservation Process Using UV Light; 6.1 Acid and Acidified Foods; 6.2 Low-Acid Pasteurized Products; 6.3 Identification of the Organism of Concern; 6.4 Selection of the Process Target End Point; 6.5 Estimation of the Ability of the Process to Consistently Deliver the Target Performance; 6.6 Quantitative Validation Studies; 7 Novel Preservation Applications of UV Light; 7.1 Fresh Juice Products; 7.2 Wines; 7.3 Dairy Products; 7.4 Liquid Ingredients; 7.4.1 Sugar Syrups and Sweeteners. |
505 8# - NOTA DE CONTENIDO |
Formatted contents note |
7.4.2 Whole Eggs and Liquid Egg Components7.4.3 Brewing Applications; 8 Energy Evaluation in UV Flow Systems; 9 Regulatory Aspects of UV Technology Commercialization; 10 UV Safety; Conclusion; References. |
520 ## - NOTA DE RESUMEN, ETC. |
Summary, etc. |
Preservation and Shelf Life Extension focuses on the basic principles of ultraviolet light technology as applied in low-UV transmittance treatments of food fluids and solid foods. It describes the features of UV light absorption in food fluids and available commercial systems, and provides case studies for UV treatment of fresh juices, dairy products, wines, and beer. The book also includes information on various continuous and pulsed UV sources and processing systems, as well as examples of specific treatments for fruits, vegetables, meat and poultry products. <u. |
504 ## - NOTA DE BIBLIOGRAFÍA, ETC. |
Bibliography, etc |
Includes bibliographical references. |
596 ## - |
-- |
19 |
650 #0 - ASIENTO SECUNDARIO DE MATERIA - TERMINO TEMÁTICO |
Topical term or geographic name as entry element |
Radiation preservation of food. |
650 #0 - ASIENTO SECUNDARIO DE MATERIA - TERMINO TEMÁTICO |
Topical term or geographic name as entry element |
Food |
General subdivision |
Moisture. |
650 #4 - ASIENTO SECUNDARIO DE MATERIA - TERMINO TEMÁTICO |
Topical term or geographic name as entry element |
Biotechnology. |
650 #4 - ASIENTO SECUNDARIO DE MATERIA - TERMINO TEMÁTICO |
Topical term or geographic name as entry element |
Fluid Foods. |
650 #4 - ASIENTO SECUNDARIO DE MATERIA - TERMINO TEMÁTICO |
Topical term or geographic name as entry element |
Preservation. |
650 #7 - ASIENTO SECUNDARIO DE MATERIA - TERMINO TEMÁTICO |
Topical term or geographic name as entry element |
TECHNOLOGY & ENGINEERING |
General subdivision |
Food Science. |
Source of heading or term |
bisacsh |
650 #7 - ASIENTO SECUNDARIO DE MATERIA - TERMINO TEMÁTICO |
Topical term or geographic name as entry element |
Food |
General subdivision |
Moisture |
Source of heading or term |
fast |
Authority record control number |
(OCoLC)fst00930544 |
650 #7 - ASIENTO SECUNDARIO DE MATERIA - TERMINO TEMÁTICO |
Topical term or geographic name as entry element |
Radiation preservation of food. |
Source of heading or term |
fast |
Authority record control number |
(OCoLC)fst01086952 |
655 #4 - |
-- |
Electronic books. |
776 08 - ADDITIONAL PHYSICAL FORM ENTRY |
Relationship information |
Print version: |
Main entry heading |
Koutchma, Tatiana. |
Title |
Preservation and Shelf Life Extension. |
Place, publisher, and date of publication |
Burlington : Elsevier Science, 2014 |
International Standard Book Number |
9780124166684 |
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/9780124166219">http://148.231.10.114:2048/login?url=http://www.sciencedirect.com/science/book/9780124166219</a> |
942 ## - TIPO DE MATERIAL (KOHA) |
Koha item type |
Libro Electrónico |