MARC details
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05793cam a2200625Mi 4500 |
| 001 - NÚMERO DE CONTROL |
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u380246 |
| 003 - IDENTIFICADOR DEL NÚMERO DE CONTROL |
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SIRSI |
| 005 - FECHA Y HORA DE LA ULTIMA TRANSACCIÓN |
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20160812084638.0 |
| 006 - ELEMENTOS DE LONGITUD FIJA - CARACTERÍSTICAS DE MATERIALES ADICIONALES - INFORMACIÓN GENERAL |
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130803s2013 cau o 101 0 eng d |
| 040 ## - FUENTE DE CATALOGACIÓN |
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| Original cataloging agency |
EBLCP |
| Language of cataloging |
eng |
| Description conventions |
pn |
| Transcribing agency |
EBLCP |
| Modifying agency |
OCLCQ |
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OPELS |
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OCLCO |
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NT |
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OCLCQ |
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TEFOD |
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KNOVL |
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UKDOC |
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OCLCF |
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OCLCO |
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OCLCQ |
| -- |
KNOVL |
| 020 ## - NÚMERO INTERNACIONAL NORMALIZADO PARA LIBROS |
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| International Standard Book Number |
9780124017245 |
| Qualifying information |
(electronic bk.) |
| 020 ## - NÚMERO INTERNACIONAL NORMALIZADO PARA LIBROS |
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| International Standard Book Number |
012401724X |
| Qualifying information |
(electronic bk.) |
| 029 1# - OTHER SYSTEM CONTROL NUMBER (OCLC) |
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| OCLC library identifier |
AU@ |
| System control number |
000052185357 |
| 029 1# - OTHER SYSTEM CONTROL NUMBER (OCLC) |
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| OCLC library identifier |
NZ1 |
| System control number |
15194949 |
| 029 1# - OTHER SYSTEM CONTROL NUMBER (OCLC) |
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| OCLC library identifier |
NLGGC |
| System control number |
369358007 |
| 050 #4 - SIGNATURA TOPOGRÁFICA DE LA BIBLIOTECA DEL CONGRESO |
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| Classification number |
QP38 |
| Item number |
.F384 2013 |
| 082 04 - NÚMERO DE CLASIFICACIÓN DECIMAL DEWEY |
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| Classification number |
612 |
| 049 ## - LOCAL HOLDINGS (OCLC) |
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| Holding library |
TEFA |
| 111 2# - ASIENTO PRINCIPAL--NOMBRE DE REUNIÓN |
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| Meeting name or jurisdiction name as entry element |
Weurman Flavour Research Symposium |
| Number of part/section/meeting |
(13th) |
| 245 10 - MENCIÓN DE TITULO |
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| Title |
Flavour science |
| Medium |
[recurso electrónico] : |
| Remainder of title |
proceedings from XIII Weurman Flavour Research Symposium / |
| Statement of responsibility, etc. |
edited by Vicente Ferrerira, Ricardo Lopez. |
| 260 ## - PUBLICACIÓN, DISTRIBUCIÓN, ETC. (PIE DE IMPRENTA) |
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| Place of publication, distribution, etc. |
San Diego : |
| Name of publisher, distributor, etc. |
Elsevier Science, |
| Date of publication, distribution, etc. |
2013. |
| 300 ## - DESCRIPCIÓN FÍSICA |
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| Extent |
1 online resource (742 pages) |
| 336 ## - CONTENT TYPE |
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| 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 |
| 505 0# - NOTA DE CONTENIDO |
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| Formatted contents note |
Front Cover; Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium; Copyright Page; Contents; Preface; List of Contributors; I: Advances in Sensory Science/Psychophysics; 1. Dynamics of Aroma Release during Cheese Consumption: Influence of the Physiological State; 1.1 Introduction; 1.2 Materials and Methods; 1.2.1 Model Cheese Preparation; 1.2.2 Session Procedure; 1.2.3 Pulmonary Flow Measurement; 1.2.4 In vivo Aroma Release and Chewing Activity Measurements; 1.2.5 Satiating Event; 1.2.6 Data Analysis; 1.3 Results and Discussion; 1.4 Conclusion; References. |
| 505 8# - NOTA DE CONTENIDO |
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| Formatted contents note |
2. The Dynamics of Aroma Release during the Consumption of Candies with Different Structures: Relationship with Temporal Per ... 2.1 Introduction; 2.2 Materials and Methods; 2.3 Results; 2.4 Discussion and Conclusion; References; 3. Quantification of Important Flavor Compounds in Beef Stocks and Correlation to Sensory Results by "Reverse Metabolomics"; 3.1 Introduction; 3.2 Materials and Methods; 3.3 Results; 3.4 Discussion and Conclusion; References; 4. The Impact of Vision on Flavor Perception; 4.1 Introduction; 4.2 Materials and Methods; 4.3 Results; 4.4 Discussion and Conclusion; References. |
| 505 8# - NOTA DE CONTENIDO |
|---|
| Formatted contents note |
5. Perceptual Interactions in Complex Odor Mixtures: The Blending Effect5.1 Introduction; 5.2 Materials and Methods; 5.2.1 Subjects; 5.2.2 Stimuli; 5.2.3 Sensory Procedure; 5.2.4 Data Analysis; 5.3 Results; 5.4 Discussion and Conclusion; Acknowledgement; References; 6. Measuring Odor Delivery for Sensory Testing; 6.1 Introduction; 6.2 Materials and Methods; 6.3 Results; 6.4 Discussion and Conclusion; References; 7. Advanced Analytical Sensory Correlation -- Towards a Better Molecular Understanding of Coffee Flavor; 7.1 Introduction; 7.2 Materials and Methods. |
| 505 8# - NOTA DE CONTENIDO |
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| Formatted contents note |
7.2.1 Preparation of Espresso Coffees7.2.2 Instrumental Analysis; 7.2.3 Sensory Profiling of Espresso Coffees; 7.2.4 Statistical Methods; 7.3 Results and Discussion; References; 8. Multiple Time-Intensity Profiling (mTIP) as an Advanced Evaluation Tool for Complex Tastants; 8.1 Introduction; 8.2 Materials and Methods; 8.2.1 Multiple Time-Intensity Profiling (mTIP); 8.3 Results and Discussion; 8.4 Conclusion; References; 9. Odorant-Physiology Interactions: In Search of Effects Beyond Smell Perception; 9.1 Introduction; 9.2 Odorant Uptake; 9.2.1 Inhalation; 9.2.2 Ingestion. |
| 505 8# - NOTA DE CONTENIDO |
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| Formatted contents note |
9.3 Biotransformation In vivo versus In vitro; 9.4 Physiological Action; 9.5 Systemic Availability versus Elimination; References; II: Effects, Meaning, and Role of Flavor in Nature; 10. Explaining the Pleasantness of Bilberry and Crowberry Juices by Combining Sensory and Chemical Data; 10.1 Introduction; 10.2 Materials and Methods; 10.3 Results; 10.4 Discussion and Conclusion; Acknowledgement; References; 11.1 Introduction; 11.2 Materials and Methods; 11.2.1 Cell Cultures; 11. Determination of Cell Morphology under 1,8-Cineole Treatment in Porcine Intestinal Cells. |
| 500 ## - NOTA GENERAL |
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| General note |
11.2.2 Electric Cell Substrate Impedance Sensing (ECIS). |
| 520 ## - NOTA DE RESUMEN, ETC. |
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| Summary, etc. |
Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge. The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiol. |
| 500 ## - NOTA GENERAL |
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| General note |
Includes index. |
| 588 0# - SOURCE OF DESCRIPTION NOTE |
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| Source of description note |
Print version record. |
| 596 ## - |
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| -- |
19 |
| 650 #0 - ASIENTO SECUNDARIO DE MATERIA - TERMINO TEMÁTICO |
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| Topical term or geographic name as entry element |
Flavor |
| Form subdivision |
Congresses. |
| 650 #0 - ASIENTO SECUNDARIO DE MATERIA - TERMINO TEMÁTICO |
|---|
| Topical term or geographic name as entry element |
Flavor |
| General subdivision |
Biotechnology |
| Form subdivision |
Congresses. |
| 650 #4 - ASIENTO SECUNDARIO DE MATERIA - TERMINO TEMÁTICO |
|---|
| Topical term or geographic name as entry element |
Human body. |
| 650 #4 - ASIENTO SECUNDARIO DE MATERIA - TERMINO TEMÁTICO |
|---|
| Topical term or geographic name as entry element |
Human physiology. |
| 650 #4 - ASIENTO SECUNDARIO DE MATERIA - TERMINO TEMÁTICO |
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| Topical term or geographic name as entry element |
Physiology |
| Form subdivision |
Popular works. |
| 650 #7 - ASIENTO SECUNDARIO DE MATERIA - TERMINO TEMÁTICO |
|---|
| Topical term or geographic name as entry element |
MEDICAL |
| General subdivision |
Physiology. |
| Source of heading or term |
bisacsh |
| 650 #7 - ASIENTO SECUNDARIO DE MATERIA - TERMINO TEMÁTICO |
|---|
| Topical term or geographic name as entry element |
SCIENCE |
| General subdivision |
Life Sciences |
| -- |
Human Anatomy & Physiology. |
| Source of heading or term |
bisacsh |
| 650 #7 - ASIENTO SECUNDARIO DE MATERIA - TERMINO TEMÁTICO |
|---|
| Topical term or geographic name as entry element |
Flavor. |
| Source of heading or term |
fast |
| Authority record control number |
(OCoLC)fst00927108 |
| 650 #7 - ASIENTO SECUNDARIO DE MATERIA - TERMINO TEMÁTICO |
|---|
| Topical term or geographic name as entry element |
Flavor |
| General subdivision |
Biotechnology. |
| Source of heading or term |
fast |
| Authority record control number |
(OCoLC)fst00927110 |
| 655 #4 - |
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| -- |
Electronic books. |
| 655 #7 - |
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Conference proceedings. |
| -- |
fast |
| -- |
(OCoLC)fst01423772 |
| 700 1# - ASIENTO SECUNDARIO - NOMBRE PERSONAL |
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| Personal name |
Ferreira, Vicente. |
| 700 1# - ASIENTO SECUNDARIO - NOMBRE PERSONAL |
|---|
| Personal name |
Lopez, Ricardo. |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY |
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| Relationship information |
Print version: |
| Main entry heading |
Ferreira, Vicente. |
| Title |
Flavour Science : Proceedings from XIII Weurman Flavour Research Symposium. |
| Place, publisher, and date of publication |
Burlington : Elsevier Science, 2013 |
| International Standard Book Number |
9780123985491 |
| 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/9780123985491">http://148.231.10.114:2048/login?url=http://www.sciencedirect.com/science/book/9780123985491</a> |
| 942 ## - TIPO DE MATERIAL (KOHA) |
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| Koha item type |
Libro Electrónico |
