Natural food flavors and colorants / (Record no. 311612)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 05317cam a2200613 i 4500 |
| 001 - CONTROL NUMBER | |
| control field | ocn959080948 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20200810124408.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS--GENERAL INFORMATION | |
| fixed length control field | m o d |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr ||||||||||| |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 160922t20172017njuaf ob 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER | |
| LC control number | 2016043737 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | DLC |
| Language of cataloging | eng |
| Description conventions | rda |
| -- | pn |
| Transcribing agency | DLC |
| Modifying agency | OCLCF |
| -- | OCLCO |
| -- | N$T |
| -- | UIU |
| -- | YDX |
| -- | IDEBK |
| -- | DG1 |
| -- | YDX |
| -- | OCLCO |
| -- | CUS |
| -- | UPM |
| -- | MERUC |
| -- | OCLCQ |
| 019 ## - | |
| -- | 970380858 |
| -- | 970387871 |
| -- | 970389347 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781119114796 |
| Qualifying information | (electronic book) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1119114799 |
| Qualifying information | (electronic book) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781119114772 |
| Qualifying information | (electronic book) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1119114772 |
| Qualifying information | (electronic book) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781119114789 |
| Qualifying information | (electronic book) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1119114780 |
| Qualifying information | (electronic book) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 9781119114765 |
| Qualifying information | (hardcover) |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)959080948 |
| Canceled/invalid control number | (OCoLC)970380858 |
| -- | (OCoLC)970387871 |
| -- | (OCoLC)970389347 |
| 042 ## - AUTHENTICATION CODE | |
| Authentication code | pcc |
| 050 14 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TP418 |
| Item number | .A88 2017 |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | TEC |
| Subject category code subdivision | 012000 |
| Source | bisacsh |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 664/.5 |
| Edition number | 23 |
| 084 ## - OTHER CLASSIFICATION NUMBER | |
| Classification number | TEC012000 |
| Source of number | bisacsh |
| 049 ## - LOCAL HOLDINGS (OCLC) | |
| Holding library | MAIN |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Attokaran, Mathew, |
| Relator term | author. |
| 245 10 - TITLE STATEMENT | |
| Title | Natural food flavors and colorants / |
| Statement of responsibility, etc | Mathew Attokaran. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | Second edition. |
| 264 #1 - | |
| -- | Chichester, West Sussex : |
| -- | John Wiley & Sons Ltd, |
| -- | 2017. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource (xi, 398 pages, 16 unnumbered pages of plates). |
| 336 ## - | |
| -- | text |
| -- | txt |
| -- | rdacontent |
| 337 ## - | |
| -- | computer |
| -- | n |
| -- | rdamedia |
| 338 ## - | |
| -- | online resource |
| -- | nc |
| -- | rdacarrier |
| 490 1# - SERIES STATEMENT | |
| Series statement | IFT Press series |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | "The market for fully natural food products continues to grow, driving an increased interest in food additives derived from biological sources. In this book the author utilizes his over fifty years of experience in food chemistry and technology in order to produce the most detailed and comprehensive guide on natural food flavors and colors. Second edition has been fully updated, including two new chapters on Colored Vegetables and Stevia. Divided into three parts, Part I of the book begins with analysis, general properties and techniques. Regulatory information on synthetic colors in food will be very useful. Part II describes the various natural flavors and colorants that are available, alphabetized for convenient reference and including all the relevant recent developments since the publication of the first edition. Both the researchers and manufacturers will find FCC description of many products and the Identification numbers of regulatory bodies most valuable. Part III examines the future prospects of research and manufacture. Finally a well prepared Index will be of immense value to readers for getting a quick explanation and understanding of the various compounds, techniques and subjects covered. In particular, this guide will be of use to researchers, teachers, regulators, formulators and manufacturers of food"-- |
| -- | Provided by publisher. |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | General. Analytical Considerations -- Flavors -- Spices -- Essential Oils -- Food Colors -- Preparation of Plant Material for Extraction -- Methods of Extraction of Essential Oils -- Solvent Extraction -- Supercritical Fluid Extraction -- Homogenization of Extracts -- Suspension in Solids -- Deterioration during Storage and Processing -- Individual Flavors and Colorants. Ajwain (Bishop's Weed) -- Allspice (Pimenta) -- Aniseed -- Anka Red Fungus -- Annatto -- Asafoetida -- Basil -- Bay Leaf (Laurel) -- Beet Root -- Bergamot Mint -- Black Cumin -- Black Pepper -- Capsicum -- Caramel -- Caraway -- Cardamom -- Carob Pod -- Carrot -- Cassia -- Celery Seed -- Chicory -- Cinnamon -- Cinnamon Leaf -- Clove -- Clove Leaf -- Coca Leaf -- Cochineal -- Cocoa -- Coffee -- Colored Vegetables -- Coriander -- Coriander Leaf -- Cumin -- Curry Leaf -- Date -- Davana -- Dill -- Fennel -- Fenugreek -- Galangal -- Galangal -- Galangal -- Garcinia Fruit -- Garlic -- Ginger -- Grape -- Grapefruit -- Green Leaves -- Hops -- Hyssop -- Japanese Mint -- Juniper Berry -- Kokam -- Kola Nut -- Large Cardamom -- Lemon -- Lemongrass -- Licorice -- Lime -- Long Pepper -- Lovage -- Mace -- Mandarin -- Marigold -- Marjoram -- Mustard -- Nutmeg -- Onion -- Orange -- Oregano -- Paprika -- Parsley -- Peppermint -- Red Sandalwood -- Rosemary -- Saffron -- Sage -- Savory (Sweet Summer) -- Spearmint -- Star Anise -- Stevia -- Sweet Flag (Calamus) -- Tamarind -- Tarragon -- Tea -- Thyme -- Tomato -- Turmeric -- Vanilla -- Future Needs. Opportunities with Natural Flavors -- Opportunities with Natural Colorants. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc | Includes bibliographical references and indexes. |
| 588 0# - | |
| -- | Online resource; title from digital title page (viewed on January 26, 2017). |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Flavoring essences. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Coloring matter in food. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Natural foods. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | TECHNOLOGY & ENGINEERING |
| General subdivision | Food Science. |
| Source of heading or term | bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Coloring matter in food. |
| Source of heading or term | fast |
| -- | (OCoLC)fst00868743 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Flavoring essences. |
| Source of heading or term | fast |
| -- | (OCoLC)fst00927112 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Natural foods. |
| Source of heading or term | fast |
| -- | (OCoLC)fst01034032 |
| 655 #4 - INDEX TERM--GENRE/FORM | |
| Genre/form data or focus term | Electronic books. |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Display text | Print version: |
| Main entry heading | Attokaran, Mathew. |
| Title | Natural food flavors and colorants. |
| Edition | 2nd edition. |
| Place, publisher, and date of publication | Hoboken : Wiley-Blackwell, 2017 |
| International Standard Book Number | 9781119114765 |
| Record control number | (DLC) 2016043324 |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE | |
| Uniform title | IFT Press series. |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://doi.org/10.1002/9781119114796">https://doi.org/10.1002/9781119114796</a> |
| Public note | Wiley Online Library |
| 994 ## - | |
| -- | 92 |
| -- | DG1 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | E-BOOKS |
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