MARC details
| 000 -LÍDER |
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| fixed length control field |
04206cam a22006134a 4500 |
| 001 - NÚMERO DE CONTROL |
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u380720 |
| 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 |
| 007 - CAMPO FIJO DE DESCRIPCIÓN FIJA--INFORMACIÓN GENERAL |
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cr |n||||||||| |
| 008 - ELEMENTOS DE LONGITUD FIJA -- INFORMACIÓN GENERAL |
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101130s2011 maua ob 001 0 eng c |
| 010 ## - NÚMERO DE CONTROL DE LA BIBLIOTECA DEL CONGRESO |
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| LC control number |
2010046577 |
| 040 ## - FUENTE DE CATALOGACIÓN |
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| Original cataloging agency |
COO |
| Language of cataloging |
eng |
| Transcribing agency |
COO |
| Modifying agency |
OPELS |
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NT |
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E7B |
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OCLCQ |
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DKDLA |
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KNOVL |
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CDX |
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OCLCQ |
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ZCU |
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DEBSZ |
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OCLCQ |
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UBY |
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CQ |
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KNOVL |
| 019 ## - |
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721900543 |
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768330091 |
| 020 ## - NÚMERO INTERNACIONAL NORMALIZADO PARA LIBROS |
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| International Standard Book Number |
9780080919652 (electronic bk.) |
| 020 ## - NÚMERO INTERNACIONAL NORMALIZADO PARA LIBROS |
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| International Standard Book Number |
0080919650 (electronic bk.) |
| 020 ## - NÚMERO INTERNACIONAL NORMALIZADO PARA LIBROS |
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| Canceled/invalid ISBN |
9780123724861 |
| 020 ## - NÚMERO INTERNACIONAL NORMALIZADO PARA LIBROS |
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| Canceled/invalid ISBN |
0123724864 |
| 029 1# - OTHER SYSTEM CONTROL NUMBER (OCLC) |
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AU@ |
| System control number |
000047500096 |
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DEBSZ |
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372889166 |
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NZ1 |
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14690976 |
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DEBSZ |
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380432625 |
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NZ1 |
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15194737 |
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CHVBK |
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115027092 |
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CHDSB |
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005985627 |
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NZ1 |
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15621310 |
| 029 1# - OTHER SYSTEM CONTROL NUMBER (OCLC) |
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| OCLC library identifier |
NLGGC |
| System control number |
389131946 |
| 042 ## - AUTHENTICATION CODE |
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| Authentication code |
pcc |
| 050 #4 - SIGNATURA TOPOGRÁFICA DE LA BIBLIOTECA DEL CONGRESO |
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| Classification number |
TP371.2 |
| Item number |
.H46 2011 |
| 082 04 - NÚMERO DE CLASIFICACIÓN DECIMAL DEWEY |
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| Classification number |
664/.028 |
| Edition number |
22 |
| 049 ## - LOCAL HOLDINGS (OCLC) |
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| Holding library |
TEFA |
| 100 1# - ASIENTO PRINCIPAL--NOMBRE PERSONAL |
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| Personal name |
Heldman, Dennis R. |
| 245 10 - MENCIÓN DE TITULO |
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| Title |
Food preservation process design |
| Medium |
[recurso electrónico] / |
| Statement of responsibility, etc. |
Dennis R. Heldman. |
| 260 ## - PUBLICACIÓN, DISTRIBUCIÓN, ETC. (PIE DE IMPRENTA) |
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| Place of publication, distribution, etc. |
Burlington, MA : |
| Name of publisher, distributor, etc. |
Academic Press, |
| Date of publication, distribution, etc. |
c2011. |
| 300 ## - DESCRIPCIÓN FÍSICA |
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| Extent |
1 online resource (ix, 354 p.) : |
| Other physical details |
ill. |
| 490 1# - MENCIÓN DE SERIE |
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| Series statement |
Food science and technology international series |
| 500 ## - NOTA GENERAL |
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| General note |
Machine generated contents note: Chapter 1. Introduction Chapter 2. Kinetic Models for Food Systems Chapter 3. Kinetics of Inactivation of Microbial Populations Chapter 4. Kinetics of Food Quality Attribute Retention Chapter 5. Physical Transport Models Chapter 6. Process Design Models Chapter 7. Process Validation and Evaluation Chapter 8. Optimization of Preservation Processes Chapter 9. Designing Processes in the Future Appendix. |
| 504 ## - NOTA DE BIBLIOGRAFÍA, ETC. |
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| Bibliography, etc |
Includes bibliographical references and index. |
| 505 0# - NOTA DE CONTENIDO |
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| Formatted contents note |
Chapter 1. Introduction Chapter 2. Kinetic Models for Food Systems Chapter 3. Kinetics of Inactivation of Microbial Populations Chapter 4. Kinetics of Food Quality Attribute Retention Chapter 5. Physical Transport Models Chapter 6. Process Design Models Chapter 7. Process Validation and Evaluation Chapter 8. Optimization of Preservation Processes Chapter 9. Designing Processes in the Future Appendix. |
| 520 ## - NOTA DE RESUMEN, ETC. |
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| Summary, etc. |
The preservation processes for foods have evolved over several centuries, but recent attention to non-thermal technologies suggests that a new dimension of change has been initiated. The new dimension to be emphasized is the emerging technologies for preservation of foods and the need for sound base of information to be developed as inputs for systematic process design. The focus of the work is on process design, and emphasizes the need for quantitative information as inputs to process design. The concepts presented build on the successful history of thermal processing of foods, and use many examples from these types of preservation processes. Preservation of foods by refrigeration, freezing, concentration and dehydration are not addressed directly, but many of the concepts to be presented would apply. Significant attention is given to the fate of food quality attributes during the preservation process, and the concept of optimizing the process parameters to maximize the retention of food quality Focuses on three elements of preservation process: * Kinetic Models for Food Components * Transport Models in Food Systems * Process Design Models. |
| 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 |
Food |
| General subdivision |
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 #4 - ASIENTO SECUNDARIO DE MATERIA - TERMINO TEMÁTICO |
|---|
| Topical term or geographic name as entry element |
Electronic books. |
| 653 ## - TERMINO DE INDIZACIÓN - NO CONTROLADO |
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| Uncontrolled term |
Electronic books |
| 655 #4 - |
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| -- |
Electronic books. |
| 655 #0 - |
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| -- |
Electronic books. |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY |
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| Relationship information |
Print version: |
| Main entry heading |
Heldman, Dennis R. |
| Title |
Food preservation process design. |
| Place, publisher, and date of publication |
Burlington, MA : Academic Press, 2011 |
| International Standard Book Number |
9780123724861 |
| Record control number |
(DLC) 2010046577 |
| -- |
(OCoLC)670484616 |
| 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/9780123724861">http://148.231.10.114:2048/login?url=http://www.sciencedirect.com/science/book/9780123724861</a> |
| 942 ## - TIPO DE MATERIAL (KOHA) |
|---|
| Koha item type |
Libro Electrónico |
