MARC details
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04569cam a2200673Ia 4500 |
| 001 - NÚMERO DE CONTROL |
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u380711 |
| 003 - IDENTIFICADOR DEL NÚMERO DE CONTROL |
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SIRSI |
| 005 - FECHA Y HORA DE LA ULTIMA TRANSACCIÓN |
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20160812084702.0 |
| 006 - ELEMENTOS DE LONGITUD FIJA - CARACTERÍSTICAS DE MATERIALES ADICIONALES - INFORMACIÓN GENERAL |
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m o d |
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| 008 - ELEMENTOS DE LONGITUD FIJA -- INFORMACIÓN GENERAL |
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110419s2011 ne a ob 001 0 eng d |
| 040 ## - FUENTE DE CATALOGACIÓN |
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| Original cataloging agency |
OPELS |
| Language of cataloging |
eng |
| Transcribing agency |
OPELS |
| Modifying agency |
OCLCQ |
| -- |
NT |
| -- |
CDX |
| -- |
E7B |
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OCLCQ |
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DKDLA |
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OCLCQ |
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DEBSZ |
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OCLCQ |
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GZM |
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OCLCO |
| -- |
YDXCP |
| 019 ## - |
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| -- |
742426555 |
| -- |
769384729 |
| 020 ## - NÚMERO INTERNACIONAL NORMALIZADO PARA LIBROS |
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| International Standard Book Number |
9780123820181 (electronic bk.) |
| 020 ## - NÚMERO INTERNACIONAL NORMALIZADO PARA LIBROS |
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| International Standard Book Number |
0123820189 (electronic bk.) |
| 020 ## - NÚMERO INTERNACIONAL NORMALIZADO PARA LIBROS |
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| International Standard Book Number |
9780123820198 (electronic bk.) |
| 020 ## - NÚMERO INTERNACIONAL NORMALIZADO PARA LIBROS |
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| International Standard Book Number |
0123820197 (electronic bk.) |
| 020 ## - NÚMERO INTERNACIONAL NORMALIZADO PARA LIBROS |
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| Canceled/invalid ISBN |
9780123820181 |
| 020 ## - NÚMERO INTERNACIONAL NORMALIZADO PARA LIBROS |
|---|
| Canceled/invalid ISBN |
0123820189 |
| 029 1# - OTHER SYSTEM CONTROL NUMBER (OCLC) |
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| OCLC library identifier |
AU@ |
| System control number |
000047500008 |
| 029 1# - OTHER SYSTEM CONTROL NUMBER (OCLC) |
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| OCLC library identifier |
DEBBG |
| System control number |
BV039829240 |
| 029 1# - OTHER SYSTEM CONTROL NUMBER (OCLC) |
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| OCLC library identifier |
DEBSZ |
| System control number |
372703291 |
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DEBSZ |
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380432668 |
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NZ1 |
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15189506 |
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| OCLC library identifier |
CHVBK |
| System control number |
115427449 |
| 029 1# - OTHER SYSTEM CONTROL NUMBER (OCLC) |
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| OCLC library identifier |
CHDSB |
| System control number |
005985630 |
| 029 1# - OTHER SYSTEM CONTROL NUMBER (OCLC) |
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| OCLC library identifier |
CHVBK |
| System control number |
303133589 |
| 029 1# - OTHER SYSTEM CONTROL NUMBER (OCLC) |
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| OCLC library identifier |
H9G |
| System control number |
000608748 |
| 050 #4 - SIGNATURA TOPOGRÁFICA DE LA BIBLIOTECA DEL CONGRESO |
|---|
| Classification number |
SB177.L45 |
| Item number |
P85 2011 |
| 082 04 - NÚMERO DE CLASIFICACIÓN DECIMAL DEWEY |
|---|
| Classification number |
633.3 |
| Edition number |
22 |
| 049 ## - LOCAL HOLDINGS (OCLC) |
|---|
| Holding library |
TEFA |
| 245 00 - MENCIÓN DE TITULO |
|---|
| Title |
Pulse foods |
| Medium |
[recurso electrónico] : |
| Remainder of title |
processing, quality and nutraceutical applications / |
| Statement of responsibility, etc. |
edited by Brijesh K. Tiwari, Aoife Gowen and Brian McKenna. |
| 250 ## - MENCIÓN DE EDICIÓN |
|---|
| Edition statement |
1st ed. |
| 260 ## - PUBLICACIÓN, DISTRIBUCIÓN, ETC. (PIE DE IMPRENTA) |
|---|
| Place of publication, distribution, etc. |
London ; |
| -- |
Burlington, MA : |
| Name of publisher, distributor, etc. |
Academic Press, |
| Date of publication, distribution, etc. |
c2011. |
| 300 ## - DESCRIPCIÓN FÍSICA |
|---|
| Extent |
1 online resource (viii, 472 p.) : |
| Other physical details |
ill. |
| 490 1# - MENCIÓN DE SERIE |
|---|
| Series statement |
Food science and technology international series |
| 520 ## - NOTA DE RESUMEN, ETC. |
|---|
| Summary, etc. |
Pulses are nutritionally diverse crops that can be successfully utilized as a food ingredient or a base for new product development. They provide a natural food grade ingredient that is rich in lysine, dietary fiber, complex carbohydrates, protein and B-vitamins suggesting that pulses can provide a variety of health benefits such as reducing heart disease and diabetes. Interest in the use of pulses and their ingredients in food formulations is growing and several factors are contributing to this drive. Pulse Foods: Processing, Quality and Nutraceutical Applications is the first book to provide up-to-date information on novel and emerging technologies for the processing of whole pulses, techniques for fractionating pulses into ingredients, their functional and nutritional properties, as well as their potential applications, so that the food industry can use this knowledge to incorporate pulses into new food products. First reference bringing together essential information on the processing technology of pulses Addresses processing challenges relevant to legume and pulse grain processors Delivers insights into the current state-of-art and emerging processing technologies In depth coverage of developments in nutraceutical applications of pulse protein and carbohydrate based foods. |
| 505 0# - NOTA DE CONTENIDO |
|---|
| Formatted contents note |
Chemistry of pulses -- Functional and physicochemical properties of pulse proteins -- Functional and physicochemical properties of pulse starch -- Functional and physiochemical properties of legume fibers -- Functional and physicochemical properties of Non-starch polysaccharides -- Postharvest technology for pulses -- Pulse Milling technologies -- Emerging technologies for pulse processing -- Pulse based food products -- Novel food and industrial applications of pulse fractions -- By-product utilization -- Nutritional value of whole pulse and pulse fractions -- Role of pulses in nutraceuticals -- Quality Standards and evaluation of pulses -- Global Pulse Industry: State of production, consumption & trade; Marketing challenges and opportunities. |
| 504 ## - NOTA DE BIBLIOGRAFÍA, ETC. |
|---|
| Bibliography, etc |
Includes bibliographical references and index. |
| 588 ## - SOURCE OF DESCRIPTION NOTE |
|---|
| Source of description note |
Description based on print version record. |
| 596 ## - |
|---|
| -- |
19 |
| 650 #0 - ASIENTO SECUNDARIO DE MATERIA - TERMINO TEMÁTICO |
|---|
| Topical term or geographic name as entry element |
Legumes. |
| 650 #0 - ASIENTO SECUNDARIO DE MATERIA - TERMINO TEMÁTICO |
|---|
| Topical term or geographic name as entry element |
Legumes as food. |
| 650 #0 - ASIENTO SECUNDARIO DE MATERIA - TERMINO TEMÁTICO |
|---|
| Topical term or geographic name as entry element |
Legumes |
| General subdivision |
Processing. |
| 650 #0 - ASIENTO SECUNDARIO DE MATERIA - TERMINO TEMÁTICO |
|---|
| Topical term or geographic name as entry element |
Legumes |
| General subdivision |
Postharvest technology. |
| 650 #7 - ASIENTO SECUNDARIO DE MATERIA - TERMINO TEMÁTICO |
|---|
| Topical term or geographic name as entry element |
TECHNOLOGY & ENGINEERING |
| General subdivision |
Agriculture |
| -- |
Agronomy |
| -- |
Crop Science. |
| Source of heading or term |
bisacsh |
| 650 #4 - ASIENTO SECUNDARIO DE MATERIA - TERMINO TEMÁTICO |
|---|
| Topical term or geographic name as entry element |
Electronic books. |
| 655 #4 - |
|---|
| -- |
Electronic books. |
| 655 #0 - |
|---|
| -- |
Electronic books. |
| 700 1# - ASIENTO SECUNDARIO - NOMBRE PERSONAL |
|---|
| Personal name |
Tiwari, B. K., |
| Titles and other words associated with a name |
Dr. |
| 700 1# - ASIENTO SECUNDARIO - NOMBRE PERSONAL |
|---|
| Personal name |
Gowen, Aoife. |
| 700 1# - ASIENTO SECUNDARIO - NOMBRE PERSONAL |
|---|
| Personal name |
McKenna, B. M. |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY |
|---|
| Relationship information |
Print version: |
| Title |
Pulse foods. |
| Edition |
1st ed. |
| Place, publisher, and date of publication |
Amsterdam ; Boston : Academic Press, 2011 |
| International Standard Book Number |
9780123820181 |
| Record control number |
(OCoLC)491935045 |
| 830 #0 - ASIENTO SECUNDARIO DE SERIE--TITULO UNIFORME |
|---|
| Uniform title |
Food science and technology international series. |
| 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/9780123820181">http://148.231.10.114:2048/login?url=http://www.sciencedirect.com/science/book/9780123820181</a> |
| 942 ## - TIPO DE MATERIAL (KOHA) |
|---|
| Koha item type |
Libro Electrónico |
