Characterization of food emerging methods
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Amsterdam
Elsevier
1995
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
MARC
| LEADER | 00000nam a2200000zc 4500 | ||
|---|---|---|---|
| 001 | BV042313585 | ||
| 003 | DE-604 | ||
| 005 | 00000000000000.0 | ||
| 007 | cr|uuu---uuuuu | ||
| 008 | 150129s1995 xx o|||| 00||| eng d | ||
| 020 | |a 9780444814999 |9 978-0-444-81499-9 | ||
| 020 | |a 044481499X |9 0-444-81499-X | ||
| 020 | |a 9780080528946 |c electronic bk. |9 978-0-08-052894-6 | ||
| 020 | |a 0080528945 |c electronic bk. |9 0-08-052894-5 | ||
| 020 | |a 1281055166 |9 1-281-05516-6 | ||
| 020 | |a 9781281055163 |9 978-1-281-05516-3 | ||
| 035 | |a (OCoLC)162130593 | ||
| 035 | |a (DE-599)BVBBV042313585 | ||
| 040 | |a DE-604 |b ger |e aacr | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-1046 | ||
| 082 | 0 | |a 664/.07 |2 22 | |
| 245 | 1 | 0 | |a Characterization of food |b emerging methods |c edited by Anilkumar G. Gaonkar |
| 264 | 1 | |a Amsterdam |b Elsevier |c 1995 | |
| 300 | |a 1 Online-Ressource (xiv, 450 p.) | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b c |2 rdamedia | ||
| 338 | |b cr |2 rdacarrier | ||
| 500 | |a Rapid and continued developments in electronics, optics, computing, instrumentation, spectroscopy, and other branches of science and technology resulted in considerable improvements in various methodologies. Due to this revolution in methodology, it is now possible to solve problems which were previously considered difficult to solve. These new methods have led to a better characterization and understanding of foods. The aim of this book is to assemble, for handy reference, various emerging, state-of-the-art methodologies used for characterizing foods. Although the emphasis is on real foods, model food systems are also considered. Methods pertaining to interfaces (food emulsions, foams, and dispersions), fluorescence, ultrasonics, nuclear magnetic resonance, electron spin resonance, Fourier-transform infrared and near infrared spectroscopy, small-angle neutron scattering, dielectrics, microscopy, rheology, sensors, antibodies, flavor and aroma analysis are included. This book is an indispensable reference source for scientists, engineers, and technologists in industries, universities, and government laboratories who are involved in food research and/or development, and also for faculty, advanced undergraduate, graduate and postgraduate students from Food Science, Food Engineering, and Biochemistry departments. In addition, it will serve as a valuable reference for analytical chemists and surface and colloid scientists | ||
| 500 | |a Includes bibliographical references and index | ||
| 650 | 4 | |a Food / Chemical analysis | |
| 650 | 4 | |a Aliments / Analyse | |
| 650 | 7 | |a Alimentos (controle de qualidade) |2 larpcal | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING / Food Science |2 bisacsh | |
| 650 | 7 | |a Food / Analysis |2 fast | |
| 650 | 4 | |a Food |x Analysis | |
| 700 | 1 | |a Gaonkar, Anilkumar G. |e Sonstige |4 oth | |
| 856 | 4 | 0 | |u http://www.sciencedirect.com/science/book/9780444814999 |x Verlag |3 Volltext |
| 912 | |a ZDB-33-ESD | ||
| 912 | |a ZDB-33-EBS | ||
| 940 | 1 | |q FAW_PDA_ESD | |
| 940 | 1 | |q FLA_PDA_ESD | |
| 943 | 1 | |a oai:aleph.bib-bvb.de:BVB01-027750575 | |
Datensatz im Suchindex
| _version_ | 1819294026622304256 |
|---|---|
| any_adam_object | |
| building | Verbundindex |
| bvnumber | BV042313585 |
| collection | ZDB-33-ESD ZDB-33-EBS |
| ctrlnum | (OCoLC)162130593 (DE-599)BVBBV042313585 |
| dewey-full | 664/.07 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.07 |
| dewey-search | 664/.07 |
| dewey-sort | 3664 17 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>03029nam a2200481zc 4500</leader><controlfield tag="001">BV042313585</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">00000000000000.0</controlfield><controlfield tag="007">cr|uuu---uuuuu</controlfield><controlfield tag="008">150129s1995 xx o|||| 00||| eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9780444814999</subfield><subfield code="9">978-0-444-81499-9</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">044481499X</subfield><subfield code="9">0-444-81499-X</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9780080528946</subfield><subfield code="c">electronic bk.</subfield><subfield code="9">978-0-08-052894-6</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">0080528945</subfield><subfield code="c">electronic bk.</subfield><subfield code="9">0-08-052894-5</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">1281055166</subfield><subfield code="9">1-281-05516-6</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781281055163</subfield><subfield code="9">978-1-281-05516-3</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)162130593</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV042313585</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">aacr</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-1046</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">664/.07</subfield><subfield code="2">22</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Characterization of food</subfield><subfield code="b">emerging methods</subfield><subfield code="c">edited by Anilkumar G. Gaonkar</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Amsterdam</subfield><subfield code="b">Elsevier</subfield><subfield code="c">1995</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 Online-Ressource (xiv, 450 p.)</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Rapid and continued developments in electronics, optics, computing, instrumentation, spectroscopy, and other branches of science and technology resulted in considerable improvements in various methodologies. Due to this revolution in methodology, it is now possible to solve problems which were previously considered difficult to solve. These new methods have led to a better characterization and understanding of foods. The aim of this book is to assemble, for handy reference, various emerging, state-of-the-art methodologies used for characterizing foods. Although the emphasis is on real foods, model food systems are also considered. Methods pertaining to interfaces (food emulsions, foams, and dispersions), fluorescence, ultrasonics, nuclear magnetic resonance, electron spin resonance, Fourier-transform infrared and near infrared spectroscopy, small-angle neutron scattering, dielectrics, microscopy, rheology, sensors, antibodies, flavor and aroma analysis are included. This book is an indispensable reference source for scientists, engineers, and technologists in industries, universities, and government laboratories who are involved in food research and/or development, and also for faculty, advanced undergraduate, graduate and postgraduate students from Food Science, Food Engineering, and Biochemistry departments. In addition, it will serve as a valuable reference for analytical chemists and surface and colloid scientists</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Includes bibliographical references and index</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food / Chemical analysis</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Aliments / Analyse</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Alimentos (controle de qualidade)</subfield><subfield code="2">larpcal</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">TECHNOLOGY & ENGINEERING / Food Science</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Food / Analysis</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food</subfield><subfield code="x">Analysis</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Gaonkar, Anilkumar G.</subfield><subfield code="e">Sonstige</subfield><subfield code="4">oth</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://www.sciencedirect.com/science/book/9780444814999</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-33-ESD</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-33-EBS</subfield></datafield><datafield tag="940" ind1="1" ind2=" "><subfield code="q">FAW_PDA_ESD</subfield></datafield><datafield tag="940" ind1="1" ind2=" "><subfield code="q">FLA_PDA_ESD</subfield></datafield><datafield tag="943" ind1="1" ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-027750575</subfield></datafield></record></collection> |
| id | DE-604.BV042313585 |
| illustrated | Not Illustrated |
| indexdate | 2024-12-24T04:19:47Z |
| institution | BVB |
| isbn | 9780444814999 044481499X 9780080528946 0080528945 1281055166 9781281055163 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-027750575 |
| oclc_num | 162130593 |
| open_access_boolean | |
| owner | DE-1046 |
| owner_facet | DE-1046 |
| physical | 1 Online-Ressource (xiv, 450 p.) |
| psigel | ZDB-33-ESD ZDB-33-EBS FAW_PDA_ESD FLA_PDA_ESD |
| publishDate | 1995 |
| publishDateSearch | 1995 |
| publishDateSort | 1995 |
| publisher | Elsevier |
| record_format | marc |
| spelling | Characterization of food emerging methods edited by Anilkumar G. Gaonkar Amsterdam Elsevier 1995 1 Online-Ressource (xiv, 450 p.) txt rdacontent c rdamedia cr rdacarrier Rapid and continued developments in electronics, optics, computing, instrumentation, spectroscopy, and other branches of science and technology resulted in considerable improvements in various methodologies. Due to this revolution in methodology, it is now possible to solve problems which were previously considered difficult to solve. These new methods have led to a better characterization and understanding of foods. The aim of this book is to assemble, for handy reference, various emerging, state-of-the-art methodologies used for characterizing foods. Although the emphasis is on real foods, model food systems are also considered. Methods pertaining to interfaces (food emulsions, foams, and dispersions), fluorescence, ultrasonics, nuclear magnetic resonance, electron spin resonance, Fourier-transform infrared and near infrared spectroscopy, small-angle neutron scattering, dielectrics, microscopy, rheology, sensors, antibodies, flavor and aroma analysis are included. This book is an indispensable reference source for scientists, engineers, and technologists in industries, universities, and government laboratories who are involved in food research and/or development, and also for faculty, advanced undergraduate, graduate and postgraduate students from Food Science, Food Engineering, and Biochemistry departments. In addition, it will serve as a valuable reference for analytical chemists and surface and colloid scientists Includes bibliographical references and index Food / Chemical analysis Aliments / Analyse Alimentos (controle de qualidade) larpcal TECHNOLOGY & ENGINEERING / Food Science bisacsh Food / Analysis fast Food Analysis Gaonkar, Anilkumar G. Sonstige oth http://www.sciencedirect.com/science/book/9780444814999 Verlag Volltext |
| spellingShingle | Characterization of food emerging methods Food / Chemical analysis Aliments / Analyse Alimentos (controle de qualidade) larpcal TECHNOLOGY & ENGINEERING / Food Science bisacsh Food / Analysis fast Food Analysis |
| title | Characterization of food emerging methods |
| title_auth | Characterization of food emerging methods |
| title_exact_search | Characterization of food emerging methods |
| title_full | Characterization of food emerging methods edited by Anilkumar G. Gaonkar |
| title_fullStr | Characterization of food emerging methods edited by Anilkumar G. Gaonkar |
| title_full_unstemmed | Characterization of food emerging methods edited by Anilkumar G. Gaonkar |
| title_short | Characterization of food |
| title_sort | characterization of food emerging methods |
| title_sub | emerging methods |
| topic | Food / Chemical analysis Aliments / Analyse Alimentos (controle de qualidade) larpcal TECHNOLOGY & ENGINEERING / Food Science bisacsh Food / Analysis fast Food Analysis |
| topic_facet | Food / Chemical analysis Aliments / Analyse Alimentos (controle de qualidade) TECHNOLOGY & ENGINEERING / Food Science Food / Analysis Food Analysis |
| url | http://www.sciencedirect.com/science/book/9780444814999 |
| work_keys_str_mv | AT gaonkaranilkumarg characterizationoffoodemergingmethods |