MARC details
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04229cam a2200661 i 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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OCoLC |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
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| LC control number |
2014040162 |
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DLC |
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eng |
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rda |
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pn |
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DLC |
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YDX |
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DG1 |
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KKS |
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OCLCQ |
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DEBBG |
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K6U |
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961518209 |
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962727831 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9781118860595 |
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(electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
1118860594 |
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(electronic bk.) |
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| International Standard Book Number |
9781118860618 |
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(electronic bk.) |
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| International Standard Book Number |
1118860616 |
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(electronic bk.) |
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111994449X |
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(cloth) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9781119944492 |
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(cloth) |
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9781119944492 |
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(cloth) |
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9781118860588 |
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1118860586 |
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CHBIS |
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010442328 |
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CHNEW |
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000712460 |
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334089476 |
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15914115 |
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819918245 |
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DEBBG |
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BV043397194 |
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(OCoLC)892620500 |
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(OCoLC)961518209 |
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(OCoLC)962727831 |
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B4E069A6-F302-4281-A6BD-BF9B70513B73 |
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OverDrive, Inc. |
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http://www.overdrive.com |
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pcc |
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TX553.P7 |
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TEC |
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012000 |
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bisacsh |
| 082 00 - Dewey Decimal Classification |
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| Classification Number |
664/.07 |
| Edition number |
23 |
| 049 ## - |
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MAIN |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Ustunol, Zeynep, |
| 245 10 - TITLE STATEMENT |
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| Title |
Applied food protein chemistry / |
| Statement of responsibility, etc |
Zeynep Ustunol. |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
1 online resource. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Proteins in human nutrition. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Food |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Food |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
TECHNOLOGY & ENGINEERING |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Food |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Food |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Proteins in human nutrition. |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
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| Uniform Resource Identifier |
https://doi.org/10.1002/9781118860588 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Koha item type |
E-BOOKS |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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1960- |
| 264 #1 - |
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Chichester, West Sussex : |
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John Wiley & Sons, Inc., |
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2015. |
| 336 ## - |
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text |
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txt |
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rdacontent |
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computer |
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c |
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rdamedia |
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online resource |
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cr |
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rdacarrier |
| 504 ## - |
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Includes bibliographical references and index. |
| 588 0# - |
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Print version record and CIP data provided by publisher. |
| 520 ## - |
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Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of protein in the human diet, potentially any proteins from a biological source could serve as a food protein. The primary role of protein in the diet is to provide the building materials for the synthesis of muscle and other tissues, and they play a critical role in many biological processes. They are also responsible for food texture, color, and flavor. Today, food proteins are extracted, modified, and incorporated into processed foods to impart specific functional properties. They can also have adverse effects in the diet: proteins, such as walnuts, pecans, almonds, and cashews, soybean, wheat, milk, egg, crustacean, and fish proteins can be powerful allergens for some people. Applied Food Protein Chemistry is an applied reference which reviews the properties of food proteins and provides in-depth information on important plant and animal proteins consumed around the world. The book is grouped into three sections: (1) overview of food proteins, (2) plant proteins, and (3) animal proteins. Each chapter discusses world production, distribution, utilization, physicochemical properties, and the functional properties of each protein, as well as its food applications. The authors for each of the chapters are carefully selected experts in the field. This book will be a valuable reference tool for those who work on food proteins. It will also be an important text on applied food protein chemistry for upper-level students and graduate students of food science programs. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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Protein content. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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Analysis. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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Food Science. |
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bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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Analysis. |
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fast |
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(OCoLC)fst00930460 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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Protein content. |
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fast |
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(OCoLC)fst00930580 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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fast |
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(OCoLC)fst01079770 |
| 655 #4 - |
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Electronic books. |
| 776 08 - |
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Print version: |
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Ustunol, Zeynep, 1960- |
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Applied food protein chemistry. |
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Chichester, West Sussex : John Wiley & Sons, Inc., 2015 |
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9781119944492 |
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(DLC) 2014038159 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
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Wiley Online Library |
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92 |
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DG1 |
