Preservation and shelf life extension (Registro nro. 206947)

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
Existencias
Estado de retiro Fuente de clasificación Colección Ubicación permanente Ubicación actual Fecha de ingreso Total Checkouts Signatura topográfica Código de barras Date last seen Número de copia Tipo de material
    Colección de Libros Electrónicos Biblioteca Electrónica Biblioteca Electrónica     TP371.8 380026-2001 12/08/2016 1 Libro Electrónico

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