Functional foods and beverages : (Record no. 311502)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 06909cam a2200733 i 4500 |
| 001 - CONTROL NUMBER | |
| control field | on1030445370 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20200810124327.0 |
| 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 | 180402t20182018nju ob 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER | |
| LC control number | 2018016150 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | DLC |
| Language of cataloging | eng |
| Description conventions | rda |
| Transcribing agency | DLC |
| Modifying agency | OCLCQ |
| -- | OCLCO |
| -- | OCLCF |
| -- | EBLCP |
| -- | N$T |
| -- | CUS |
| -- | NLE |
| -- | YDX |
| -- | MERER |
| -- | OCLCO |
| -- | UAB |
| -- | OCLCQ |
| 019 ## - | |
| -- | 1041937750 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781118823156 |
| Qualifying information | electronic book |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 111882315X |
| Qualifying information | electronic book |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781118823200 |
| Qualifying information | electronic publication |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1118823206 |
| Qualifying information | electronic publication |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 9781118733295 |
| Qualifying information | hardcover |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781118823309 |
| Qualifying information | electronic book |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1118823303 |
| Qualifying information | electronic book |
| 029 1# - (OCLC) | |
| OCLC library identifier | CHVBK |
| System control number | 52846499X |
| 029 1# - (OCLC) | |
| OCLC library identifier | CHNEW |
| System control number | 001018887 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)1030445370 |
| Canceled/invalid control number | (OCoLC)1041937750 |
| 042 ## - AUTHENTICATION CODE | |
| Authentication code | pcc |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | QP144.F85 |
| Item number | F8636 2018 |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | HEA |
| Subject category code subdivision | 010000 |
| Source | bisacsh |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | HEA |
| Subject category code subdivision | 012000 |
| Source | bisacsh |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | HEA |
| Subject category code subdivision | 020000 |
| Source | bisacsh |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | MED |
| Subject category code subdivision | 076000 |
| Source | bisacsh |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 613.2 |
| Edition number | 23 |
| 084 ## - OTHER CLASSIFICATION NUMBER | |
| Classification number | TEC012000 |
| Source of number | bisacsh |
| 049 ## - LOCAL HOLDINGS (OCLC) | |
| Holding library | MAIN |
| 245 00 - TITLE STATEMENT | |
| Title | Functional foods and beverages : |
| Remainder of title | in vitro assessment of nutritional, sensory, and safety properties / |
| Statement of responsibility, etc | edited by Dr. Nicolas Bordenave, Dr. Mario G. Ferruzzi. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | First edition. |
| 264 #1 - | |
| -- | Hoboken, NJ, USA : |
| -- | Wiley, |
| -- | 2018. |
| 264 #4 - | |
| -- | ©2018 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource. |
| 336 ## - | |
| -- | text |
| -- | txt |
| -- | rdacontent |
| 337 ## - | |
| -- | computer |
| -- | n |
| -- | rdamedia |
| 338 ## - | |
| -- | online resource |
| -- | nc |
| -- | rdacarrier |
| 490 1# - SERIES STATEMENT | |
| Series statement | IFT Press |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | "In vitro methods for evaluating foods and beverages functionality and toxicity are key in academic and industrial research. These methods are usually quick and less expensive than human studies. They allow for better targeting of further human studies and sometimes facilitate progress in the understanding of human physiology. These methods are widespread in academic and industrial research and some protocols have even been patented. Thus it is critical to provide industry professionals and researchers with up-to-date information on available tools to test the functionality and the toxicity of foods, beverages and ingredients in vitro. This book is aimed at industry professionals, academic researchers and graduate involved in research activities related to the functional, sensory and safety attributes of foods, beverages and their constituent ingredients. Functional attributes covered by this book would include nutritional functionality of macro-, micro- and phyto-nutrients, sensory properties (taste, flavour and texture), and toxicology. An introductory section covers the physiological mechanisms driving food and beverage functional attributes in the human body and the tools available to model and mimic the human gastrointestinal tract. Then, each type of functionality is treated according to its modelling and testing in vitro with a critical assessment as to the test method accuracy compared to the human body"-- |
| -- | Provided by publisher. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc | Includes bibliographical references and index. |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Intro; Table of Contents; Preface; 1 Overview of Functional Foods; 1.1 Overview of Functional Foods; 1.2 Functional Foods and their Regulatory Aspects; 1.3 Nanotechnologies in Functional Foods; 1.4 Sensory Functionalities of Foods; References; 2 The In vivo Foundations for In vitro Testing of Functional Foods; 2.1 Introduction; 2.2 Overview of the Structure of the Gastrointestinal Tract; 2.3 Functions of the GIT and Associated In vitro Modeling; 2.4 Limitations of In vitro Modeling of the Gastrointestinal Tract; 2.5 Dynamic In vitro Models of Digestion; 2.6 Conclusions; References |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 3 In vivo Foundations of Sensory In vitro Testing Systems3.1 Introduction; 3.2 Taste; 3.3 Factors that Influence Taste Acuity; 3.4 Chemesthesis; 3.5 The Olfactory System; 3.6 Texture; 3.7 Convergence of Taste, Smell and Texture to Produce Flavor; 3.8 Concluding Remarks; References; 4 In vitro Models of Host-Microbial Interactions Within the Gastrointestinal Tract; 4.1 Introduction: The Human Gastrointestinal Tract; 4.2 The Current State of In vitro Model Systems to Model Gut Ecosystems; 4.3 Batch Culture Systems to Model the Gut Microbial Consortium |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 4.4 Continuous Systems to Model the Human GIT4.5 Mucus-Immobilized Models of the Gut; 4.6 Models to Simulate Complex Host-Microbial Interactions; 4.7 Gastric-Small Intestine Model Systems; References; 5 Macronutrient Nutritional Functionality of Carbohydrates, Proteins and Lipids; 5.1 Introduction; 5.2 Applications and Considerations; 5.3 Simulating Digestive Processes; 5.4 Interactions and Structural Considerations; 5.5 Post-Digestion Analysis; 5.6 In vitro Models; 5.7 Limitation of In vitro Digestion Tests; 5.8 Conclusions; References |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 6 In vitro Approaches for Investigating the Bioaccessibility and Bioavailability of Dietary Nutrients and Bioactive Metabolites6.1 Introduction; 6.2 Static Models of In vitro Digestion; 6.3 Dynamic Models of In vitro Digestion; 6.4 Application of In vitro Digestion Method for Determining the Digestive Stability and Bioaccessibility of Dietary Compounds; 6.5 Caco-2 Cell Model; 6.6 Examples of the Effects of Bioaccessible Dietary Compounds on the Functions of Absorptive Intestinal Epithelial Cells; 6.7 Coupling the In vitro Digestion and Caco-2 Cell Models |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 6.8 Co-culture Models Using Caco-2 Cells6.9 Conclusions; References; 7 In vitro Models for Testing Toxicity in the Gastrointestinal Tract; 7.1 Introduction; 7.2 Advantages of In vitro Tests; 7.3 Limitations of Established Cell Line Models; 7.4 Single Cell Lines; 7.5 Co-culture Cell Models; 7.6 3D Co-culture Models; 7.7 Organs on a Chip; 7.8 Summary and Conclusions; References; 8 In vitro Methods for Assessing Food Protein Allergenicity; 8.1 Introduction; 8.2 Food Sensitization, Hypersensitivity and Allergy; 8.3 Safety Needs and Regulatory Consideration in Detecting Allergens in Food |
| 588 ## - | |
| -- | Description based on online resource; title from digital title page (viewed on September 20, 2018). |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Functional foods |
| General subdivision | Testing. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Nutrition |
| General subdivision | Evaluation. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Toxicity testing |
| General subdivision | In vitro. |
| 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 | Nutrition |
| General subdivision | Evaluation. |
| Source of heading or term | fast |
| -- | (OCoLC)fst01042206 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Toxicity testing |
| General subdivision | In vitro. |
| Source of heading or term | fast |
| -- | (OCoLC)fst01153338 |
| 655 #4 - INDEX TERM--GENRE/FORM | |
| Genre/form data or focus term | Electronic books. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Bordenave, Nicolas, |
| Dates associated with a name | 1980- |
| Relator term | editor. |
| 710 2# - ADDED ENTRY--CORPORATE NAME | |
| Corporate name or jurisdiction name as entry element | Institute of Food Technologists. |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Display text | Print version: |
| Title | Functional foods and beverages. |
| Edition | First edition. |
| Place, publisher, and date of publication | Hoboken, NJ, USA : Wiley, 2018 |
| International Standard Book Number | 9781118733295 |
| Record control number | (DLC) 2018015499 |
| 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/10.1002/9781118823309">https://doi.org/10.1002/9781118823309</a> |
| Public note | Wiley Online Library |
| 994 ## - | |
| -- | 92 |
| -- | DG1 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | E-BOOKS |
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