Handbook of food processing food safety, quality and manufacturing processes (Record no. 229815)

MARC details
000 -LEADER
fixed length control field 02328nam a22002177a 4500
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20240214142533.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 240214b ||||| |||| 00| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781498721776
040 ## - CATALOGING SOURCE
Transcribing agency AL
041 ## - LANGUAGE CODE
Language code of text/sound track or separate title eng
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Edition number 23
Classification number 664.02
Item number VARH
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Theodoros Varzakas
9 (RLIN) 151231
245 ## - TITLE STATEMENT
Title Handbook of food processing food safety, quality and manufacturing processes
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. CRC Press
Name of publisher, distributor, etc. London
Date of publication, distribution, etc. 2016
300 ## - PHYSICAL DESCRIPTION
Extent xx,659p.
Other physical details HB
Dimensions 25x17cm.
365 ## - TRADE PRICE
Source of price type code General
Price type code VBI-2021
Price amount ₹14850.00
Currency code ₹
Unit of pricing ₹19800.00
Price note 25%
Price effective from 16/01/2024
520 ## - SUMMARY, ETC.
Summary, etc. Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing relevant food safety and quality issues. The inclusion of case studies and problem calculations in most chapters differentiates this book from other books on food processing and engineering.Highlights: Handling and management of raw materials of foods Sensory evaluation of foods Hygiene and food sanitation Case studies on the implementation of ISO22000, HACCP, and other management tools for the implementation of food safety–traceability Food waste management case studies from the food industry along with life cycle analysis The book explores food manufacturing from dairy, bakery and confectionery, fruits and vegetables, and nonalcoholic and alcoholic beverages to chocolate, oils and fats, meat, poultry, seafood, snacks, and functional foods with a case study on nutraceuticals. It presents an analysis of flavor production, highlighting the characterization of aroma compounds, the description of aroma compounds found in vegetables and fruits, and the reactions that thermally generate aroma in foods. It also examines food quality and safety requirements throughout, including raw materials handling, sensory evaluation of foods, hygiene and food sanitation, ISO22000, HACCP, and food waste management. The book helps you keep up with diverse consumer demands and rapidly developing markets.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Source of heading or term Food technology
Topical term or geographic name entry element Food technology
9 (RLIN) 151232
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Tzia Constantina
9 (RLIN) 151233
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Book
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Collection code Home library Current library Date acquired Source of acquisition Cost, normal purchase price Total Checkouts Full call number Barcode Date last seen Cost, replacement price Price effective from Koha item type
    Dewey Decimal Classification   Reference Book Food Science Nutrition & Dietetics St Aloysius PG Library St Aloysius PG Library 01/23/2024 Vidyarthi Books 14850.00   664.02 VARH PG024607 02/14/2024 19800.00 02/14/2024 Book