Verfügbarkeit: Encyclopaedia of food science, food technology and nutrition

Encyclopaedia of food science, food technology and nutrition: 8 Index and directories

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Bibliographische Detailangaben
Format:	Buch
Sprache:	English
Veröffentlicht:	London u.a. Acad. Press 1993
Schlagworte:	Lebensmitteltechnologie Wörterbuch Lebensmittelwissenschaft Ernährungswissenschaft Lebensmittel Enzyklopädie
Online-Zugang:	Inhaltsverzeichnis
Beschreibung:	S. 5001-5365
ISBN:	0122268504 012226858X

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Datensatz im Suchindex

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adam_text	CONTENTS Editorial and Advisory Board v Foreword by HRH The Princess Royal vii Preface ix Acknowledgments x Introduction xi Guide to Use of the Encyclopaedia xiii Directory of Contributors 4999 Directory of Scientific Referees 5041 Index 5061 Volume 1 Acceptability of Food see Food Acceptability Acesulphame 1 Acidophilus Milk 3 Acids Properties and Determination 7 Natural Acids and Acidulants 10 Adaptation - Nutritional Aspects 16 Adipose Tissue Structure and Function of White Adipose Tissue 19 Structure and Function of Brown Adipose Tissue 24 Adolescents Nutritional Requirements 28 Nutritional Problems 33 Adrenal Hormones see Hormones Adulteration of Foods History and Occurrence 37 Detection 42 Aeration and Foaming 47 Aeromonas 55 Aflatoxins see Mycotoxins Ageing - Nutritional Aspects 59 Agglomeration 63 Agitation and Agitator Design 72 Al DS see HIV Disease and Nutrition Air Classification Principles of Operation 81 Uses in the Food Industry 85 Air Drying see Drying Alcohol Properties and Determination 89 Metabolism, Toxicology and Beneficial Effects 93 Alcohol Consumption 97 see also Cirrhosis and Disorders of High Alcohol Consumption Ales see Beers, Ales and Stouts Algae see Single-cell Protein and Marine Foods Alkaloids Properties and Determination 102 Toxicology 106 Allergens 112 Allergy see Food Intolerance Almonds 121 Aluminium Properties and Determination 126 Toxicology 130 Amaranth 135 Amines 141 Amino Acids Properties and Occurrence 146 Determination 154 Metabolism 158 Anaemia Iron Deficiency Anaemia 167 Megaloblastic Anaemias 171 Other Nutritional Causes 177 Analysis of Food 183 See specific commodities for Analysis and specific analyzes for Determination Analytical Techniques see Chromatography, Immunoassays, Spectroscopy and Mass Spectrometry Animal Fats see Fats Animal Models of Human Nutrition 188 Annonaceous Fruits 195 Anorexia Nervosa 200 Anthropometry see Nutritional Status Antibiotics and Drugs Uses in Food Production 203 Residue Determination 208 Antioxidants Natural Antioxidants 212 Synthetic Antioxidants 216 Synthetic Antioxidants. Characterization and Analysis 226 Role of Antioxidant Nutrients in Defence Systems 232 Antiseptic Products for Personal Hygiene 237 Appetite see Satiety and Appetite Apples 242 Apricots 247 Aquaculture see Fish Aroids see Vegetables of Tropical Climates Aroma see Sensory Evaluation Aroma Compounds see Flavour Compounds Arsenic Properties and Determination 255 Requirements and Toxicology 260 Arthritis 264 Ascorbic Acid Properties and Determination 269 Physiology 276 Aspartame 281 Assays see Immunoassays and specific Analytical Techniques Atherosclerosis 285 Avocados 289 Bacillus Occurrence 296 Detection 298 Food Poisoning 299 Bacteria see Microbiology and specific Organisms Baking see Biscuits. Cookies and Crackers, Bread and Cakes Baking Powder see Leavening Agents Bananas and Plantains 302 Barley 308 Barrels 312 Beans 317 Beef 326 Beekeeping see Honey Beers, Ales and Stouts Types 331 Preparation of Wort 336 Fermentation Systems 342 j I Maturation and Distribution 345 Biochemistry or Fermentation 348 Chemistry of Brewing 353 Analysis and Sensory Evaluation 360 Behaviour and Diet 365 Beriberi 371 Bifidobacteria in Foods 374 Bile 378 Bioavailability of Nutrients 384 Biochemical Pathways see Tricarhoxylic Acid Cycle and O.xidalive Phosphorylation Biogenic Amines see Amines Biomineralization 389 Biotechnology in Food Production 392 Biotin Properties and Determination 395 Physiology 399 Biscuits. Cookies and Crackers Nature of the Products 405 Methods of Manufacture 408 Chemistry of Biscuit Making 413 Wafers 417 Dietary Importance 420 Blackberries and Related Fruits 424 Blueberries see Fruits of Temperate Climates Body Composition 429 Bone 435 Boron 440 Botulism see Clostridium Bourbon see Whisky. Whiskey and Bourbon Bovine Spongiform Encephatopatfty (BSE) 447 Brandy and Cognac Brandy and its Manufacture 450 Chemical Composition and Analysis of Cognac 53 Brauicat see Vegetable of Temperate t hmittc* Brazil Null 468 Bread Dough Mixing and Testing Operation* 461 Breadmaking Proemc* 467 Chemistry of Baking 475 Sourdough Bread 479 Dietary Importance 484 Breadfruit see Fruits of Tropical Climate* Breakfast - Role in the Diet 488 Breast Cancer and Diet 490 Breast-feeding see Infants Browning Noncn/ymaltc 494 En/ymatic Biochemical Atpecn 499 Toxicology of Noncn/ymalK Browning 510 F.n/ymatK Technical A%pect% and A»»av» 506 Buckwheat SI 6 Buffalo Meat 521 Milk 529 Bulimia Nervosa 533 Bulk Storage nee Cereals and Controlled Atmosphere Storage Bum* Patients Nutritional Management 536 Butter The Product and it* Manufacture 543 Propcrtic* and Analyw* 551 Cabbage Vf Vegetable* of Trmpctatr Chmain Cadmium Propertic* and Determination 557 Toxicology 561 Caffeine 566 Cakes Nature of Cake* 572 Methods of Manufacture 577 Chemistry of Baking S81 Calcium Properties and Determination 585 Physiology 589 Calorific Values see Energy Campylobacter Properties and Occurrence 594 Detection 600 Campylobacteriosis 603 Cancer Epidemiology 607 Carcinogens in the Diet 610 Diet in Cancer Prevention 615 Diet in Cancer Treatment 620 Candies see Sweets and Candies Canning Principles 625 Cans and their Manufacture 631 Recent Developments in Can Design 638 Food Handling 645 Quality Changes During Canning 649 Caramel Properties and Analysis 655 Methods of Manufacture 661 Carbohydrates Classification and Properties 665 Interactions with Other Food Components 670 Digestion, Absorption and Metabolism 673 Requirements and Dietary Importance 679 Metabolism of Sugars 681 Determination 684 Sensory Properties 691 Carboxylic Acids see Acids Carcinogens Carcinogenic Substances in Food 697 Carcinogenicity Tests 702 Carotenoids Properties and Determination 707 Physiology 713 Casein and Caseinates Methods of Manufacture 718 Uses in the Food Industry 723 Cashew Nuts and Cashew Apples 727 Cassava The Nature of the Tuber 734 Use as a Raw Material 738 Volume 2 Catering Catering Systems 745 Nutritional Implications 748 Cells 754 Cellulose 758 Cereals Contribution to the Diet 768 Bulk Storage of Grain 772 Handling of Grain for Storage 776 Breakfast Cereals 780 Dietary Importance 784 Cerebral Palsy - Nutritional Management 790 Chapatis and Related Products 795 Cheeses Types of Cheese 802 Starter Cultures Employed in Cheesemaking 806 Chemistry of Curd Manufacture 810 Chemistry and Microbiology of Maturation 813 Manufacture of Extra-hard Cheeses 817 Manufacture of Hard-pressed Cheeses 822 Cheeses with Eyes 826 Manufacture of Pasta Filata Varieties 831 Soft and Special Varieties 834 White Brined Varieties 838 Quarg and Fromage Frais 842 Processed Cheese 846 Dietary Importance 852 Chemical Analysis see specific Analytical Techniques Cherries 856 Chestnuts 860 Chicken see Poultry Chicory Beverages 863 Children Nutritional Requirements 867 Nutritional Problems 870 Chilled Storage Principles 875 Attainment of Chilled Conditions 879 Chemical and Physical Considerations 883 Microbiological Considerations 887 Use of Modified Atmosphere Packaging 891 Effect of Modified Atmosphere Packaging on Food Quality 895 Packaging Under Vacuum 899 Chlorophyll 904 Chocolate see Cocoa Cholecalciferol Properties and Determination 912 Physiology 919 Cholesterol Properties and Determination 925 Absorption, Function and Metabolism 930 Factors Determining Blood Cholesterol Levels 936 Role of Cholesterol in Heart Disease 940 Choline Properties and Determination 945 Physiology 950 Chromatography Principles 954 Thin-layer Chromatography 958 High-performance Liquid Chromatography 963 Gas Chromatography 968 Chromium Properties and Determination 972 Physiology 976 Cider (Cyder; Hard Cider) The Product and its Manufacture 979 Chemistry and Microbiology of Cidermaking 984 Cirrhosis and Disorders of High Alcohol Consumption 989 Citric Acid Cycle see Tricarboxylic Acid Cycle and Oxidative Phosphorylation Citrus Fruits Types on the Market 994 Composition and Characterization 999 Oranges 1006 ProcessedandDerivedProductsofOranges 1010 Lemons 1 14 Grapefruits 1 17 limes 1021 Clams see Shellfish Cleaning Procedures in the Factory Types of Detergent 1024 Types of Disinfectant 1031 Overall Approach 1034 Modern Systems 1039 Clostridium Occurrence of Clostridium perfringens 1043 Detection of Clostridium perfringens 1046 Food Poisoning by Clostridium perfringens 1049 Occurrence of Clostridium botutinum 1052 Botulism 1056 Cobalamins Properties and Determination 1061 Physiology 1065 Cobalt 1068 Cockles see Shellfish Cocoa Chemistry of Processing 1073 Production, Products and Uses 1083 Coconut Palm 1098 Cod see Fish Codex see Legislation Coeliac Disease 1105 Coenzymes 1109 Coffee Green Coffee 1114 Roast and Ground 1120 Instant 1126 Analysis of Coffee Products 1131 Decaffeinalion 1137 Physiological Effects 1142 Cognac see Brandy and Cognac Cole Crops see Vegetables of Temperate Climates Colloids and Emulsions 1147 Colon Structure and Function 1150 Diseases and Disorders 1155 Cancer of the Colon 1161 Colorimetry see Spectroscopy Colours Properties and Determination of Natural Pigments 1164 Properties and Determination of Synthetic Pigments 1170 Comminution of Foods 1181 Common Agricultural Policy see European Economic Community Community Nutrition 1186 Computers - Use in Food Processing 1191 Condensed Milk 1194 Confectionery see Sweets and Candies Consumer Protection Legislation 1202 Contact Plate Freezing see Freezing Contamination Types and Causes 1205 Detection 1209 Controlled Atmosphere Storage Applications for Bulk Storage of Foodstuffs 1215 Effect on Fruit and Vegetables 1219 Convenience Foods 1224 Cookies see Biscuits, Cookies and Crackers Cooking Domestic Techniques 1227 Domestic Use of Microwave Ovens 1232 Copper Properties and Determination 1237 Physiology 1243 Coronary Heart Disease Aetiology and Risk Factors 1247 Antioxidant Status 1249 Intervention Studies 1252 Prevention 1256 Corrosion Chemistry 1258 Crab see Shellfish Crackers see Biscuits, Cookies and Crackers Cranberries see Fruits of Temperate Climates Crayfish see Shellfish Cream Types of Cream 1264 Clotted Cream 1269 Cream Liqueurs see Liqueurs Crustacea see Shellfish Cryogens see Freezing Crystallization 1272 Cucurbits see Vegetables of Tropical Climates Cultured Milk Products see Fermented Milks and Yoghurt Curing 1277 Currants and Gooseberries 1283 Cyclamates 1287 Cystic Fibrosis 1289 Dairy Products - Dietary Importance 1296 Date Palms 1300 Degradation see Spoilage and Storage Stability Dehydration 1306 Dental Disease Structure of Teeth 1309 Aetiology of Dental Caries 1312 Role of Diet 1315 Fluoride in the Prevention of Dental Decay 1320 Detergents see Cleaning Procedures in the Factory Detoxification see Plant Toxins Dextran 1324 Dextrins 1325 Dextrose see Glucose Diabetes Mellitus Aetiology 1329 Chemical Pathology 1334 Treatment and Management 1339 Problems in Treatment 1345 Secondary Complications 1351 Dialysis see Membrane Techniques Diarrhoeal Diseases 1355 Dicing see Comminution of Foods Diet 1359 Dietary Fibre Properties and Sources 1362 Determination 1368 Physiological Effects 1374 Effects of Fibre on Absorption 1377 Bran 1382 Fibre and Disease Prevention 1383 Dietary Goals see Community Nutrition and National Nutrition Policies Dietary Reference Values 1388 Dietary Requirements of Adults 1393 Dietary Surveys Measurement of Food Intake 1397 Surveys of National Food Intake 1402 Surveys of Food Intakes in Groups and Individuals 1407 Dietetic Foods - Types and Uses 1412 Dietetics 1416 Digestive and Absorptive Physiology 1420 Diseases Diseases of Affluence 1426 Diseases Transmitted by Foods 1432 Disinfectants see Cleaning Procedures in the Factory Distilled Beverage Spirits see Individual Spirits Distribution see Retailing of Food in the UK and Transport Logistics of Food Down s Syndrome - Nutritional Aspects 1437 Volume 3 Dressings and Mayonnaise The Products and Their Manufacture 1443 Chemistry of the Products 1448 Dried Foods see Drying Drug-Nutrient Interactions 1452 Drugs see Antibiotics and Drugs Drying Theory of Air Drying 1456 Drying Using Natural Radiation 1461 Fluidized-bed Drying 1463 Spray Drying 1469 Alternative Methods of Industrial Drying 1476 Physical and Structural Changes 1480 Chemical Changes 1485 Uses of Dried Foods 1489 Hygiene 1493 Ducks see Poultry Eating Disorders see Anorexia Nervosa and Bulimia Nervosa Eating Habits 1498 Eels see Fish Effluents from Food Processing On-site Processing of Waste 1502 Microbiology of Treatment Processes 1506 Disposal of Waste Water 1512 Composition and Analysis 1514 Eggs The Use of Fresh Eggs 1519 Use in the Food Industry 1523 Structure and Composition 1528 Dietary Importance 1532 Microbiology 1535 Elderly Nutritional Status 1539 Nutritionally Related Problems 1543 Nutritional Management of Geriatric Patients 1548 Electrical Supplies see Power Supplies Electrolytes Analysis 1553 Water-Electrolyte Balance 1556 Acid-Base Balance 1562 Electrophoresis 1566 Elimination Diets see Food Intolerance Emerging Foodborne Enteric Pathogens 1573 Emission Spectroscopy see Spectroscopy Emulsifiers Organic Emulsifiers 1577 Phosphates as Meat Emulsion Stabilizers 1583 Uses in Processed Foods 1586 Emulsions see Colloids and Emulsions Endives see Salad Crops Energy Measurement of Food Energy 1590 Intake and Energy Requirements 1595 Measurement of Energy Expenditure 1601 Energy Expenditure and Energy Balance 1605 Enteral Feeding 1609 Enterobacteriaceae Occurrence of Escherichia coli 1613 Detection of Escherichia coli 1615 Food Poisoning by Escherichia coli 1618 Occurrence of Species other than Escherichia coli 1622 Food Poisoning by Species other than Escherichia coli 1625 E numbers see Food Additives Enzymatic Browning see Browning Enzyme Immunoassay see Immunoassays Enzymes Functions and Characteristics 1629 Uses in Food Processing 1635 Use in Analysis 1643 Epidemiology 1648 Escherichia coli see Enterobacteriaceae Essential Fatty Acids 1651 Essential Oils Properties and Uses 1655 Isolation and Production 1662 Ethanol see Alcohol European Economic Community Role and Influence on International Developments in Food Law 1669 The Common Agricultural Policy 1675 Evaporated Milk see Condensed Milk Evaporation Basic Principles 1679 Uses in the Food Industry 1683 Exercise Muscle 1690 Metabolic Requirements 1695 Extrusion Cooking Principles and Practice 1700 Chemical and Nutritional Changes 1705 Factory Construction Environmental Considerations 1710 Materials for Internal Surfaces 1713 Factory Inspection see Hazard Analysis Critical Control Point Famine, Starvation and Fasting 1720 FAO see Food and Agriculture Organization of the United Nations Fats Production of Animal Fats 1723 Uses in the Food Industry 1726 Digestion, Absorption and Transport 1731 Requirements 1736 FatReplacers 1739 Fatty Acids Properties 1741 Metabolism 1745 Gamma Linolenic Acid 1749 Analysis 1754 Dietary Importance 1759 Fermented Foods Origins and Applications 1764 Fermented Meat Products 1769 Fermentations of the Far East 1772 Beverages from Sorghum and Millet 1781 Soy Sauce 1786 Fermented Milks Types of Fermented Milks 1795 Products from Northern Europe 1800 Kefir 1804 Miscellaneous Fermented Milks 1809 Dietary Importance 1810 Fertility and Nutrition 1814 Fibre see Dietary Fibre Figs 1817 Filtration of Liquids 1821 Fish Introduction 1826 Sources 1830 Fish as Food 1834 Demersal Species of Temperate Climates 1838 Pelagic Species of Temperate Climates 1843 Tuna and Tuna-like Fish of Tropical Climates 1846 Pelagic Species of Tropical Climates 1850 Demersal Species of Tropical Climates 1856 Important Elasmobranch Species 1859 Processing 1864 Miscellaneous Fish Products 1868 Spoilage 1872 Dietary Importance of Fish and Shellfish 1877 Fish Farming 1882 Fish Meal 1887 Fish Oils Production 1892 Composition and Properties 1896 Dietary Importance 1902 Flavour Compounds Structures and Characteristics 1904 Production Methods 1908 Flocculation 1913 Flour Roller Milling Operations 1917 Analysis of Wheat Flours 1923 Dietary Importance 1928 Flow see Sensory Evaluation and Physical Properties of Food Fluidized-bed Drying see Drying Fluorescence Spectroscopy see Spectroscopy Fluoride 1932 Foaming see Aeration and Foaming Folic Acid Properties and Determination 1936 Physiology 1941 Food Acceptability Affective Methods 1944 Market Research Methods 1949 Food Additives Consumption Surveys 1954 Safety 1965 Food Aid for Emergencies 1970 Food Allergy see Food Intolerance Food Analysis see Analysis of Food Food and Agriculture Organization of the United Nations 1975 Foodborne Diseases see Food Poisoning, Microbiology, specific Microorganisms and Diseases Food Composition Tables 1980 Food Fads and Fallacies 1986 Food Fortification 1990 Food Intake see Dietary Surveys and specific Population Groups Food Intolerance Types 1993 Food Allergies 1997 Milk Allergy 2001 Lactose Intolerances 2004 Elimination Diets 2008 Food Poisoning Classification 2012 Tracing Origins and Testing 2016 Statistics 2023 Economic Implications 2031 Food Safety see Hazard Analysis Critical Control Point and specific Commodities Foreign Bodies see Contamination and Adulteration of Foods Freeze Drying The Basic Process 2035 Structural and Flavour Changes 2039 Freezing Principles 2043 Freezing Operations 2047 Blast and Plate Freezing 2051 Cryogenic Freezing 2060 Storage of Frozen Foods 2065 Structural and Flavour Changes 2068 Nutritional Value of Frozen Foods 2073 Fromage Frais see Cheeses Fructose 2080 Fruits of Temperate Climates Commercial and Dietary Importance 2083 Fruits of the Ericaceae 2091 Factors Affecting Quality 2098 Improvement and Maintenance of Fruit Germ Plasm 2103 Fruits of Tropical Climates Commercial and Dietary Importance 2108 Fruits of the Sapindaceae 2114 Fruits of the Sapotaceae 2120 Lesser-known Fruits of Africa and Asia 2126 Fruits of Central and South America 2134 Vegetable Fruits 2140 The Oriental or Japanese Persimmon 2143 Volume 4 Fumigants 2147 Fungi see Mushrooms and Truffles, and Spoilage Fungicides 2152 Galactose 2158 Gall Bladder 2161 Game Birds 2166 Mammals 2171 Garlic see Onions and Related Crops Gas Chromatography see Chromatography Geese see Poultry Gelatine 2176 Gene Expression and Nutrition 2182 Geriatrics see Elderly Ghee 2186 Gin The Product and its Manufacture 2192 Composition and Analysis 2196 Glucose Properties and Analysis 2201 Function and Metabolism 2206 Maintenance of Blood Glucose Level 2210 Glucose Tolerance and the Glycaemic Index 2214 Glucosinolates 2221 Gluten see Wheat and Coeliac Disease Glycogen 2226 Goat Meat 2231 Milk 2238 Goitrogens and Antithyroid Compounds 2242 Gooseberries see Currants and Gooseberries Grains see Cereals and Individual Crops Grapefruits see Citrus Fruits Grapes 2250 Growth and Development 2258 Guavas 2262 Gums Properties of Individual Gums 2267 Food Uses 2275 Dietary Importance 2282 Nutritional Role of Guar Gum 2284 Gut Hormones see Hormones Haemagglutinins see Plant Toxins Hard Cider see Cider (Cyder; Hard Cider) Hazard Analysis Critical Control Point 2289 Health Foods Definition and Dietary Importance 2293 Dietary Supplements 2297 Heart Disease see Coronary Heart Disease Heat Transfer Methods 2300 Heat Treatment Ultra-high Temperature (UHT) Treatments 2305 Chemical and Microbiological Changes 2309 Electric Process Heating 2314 Heavy Metal Toxicology 2318 Hemicelluloses 2324 Herbicides see Pesticides and Herbicides Herbs Herbs and Their Uses 2334 Herbs of the Compositae 2338 Herbs of the Labiatae 2342 Herbs of the Umbelliferae 2348 Herbs used in Alcoholic Drinks 2356 Herring see Fish Histamine 2367 HIV Disease and Nutrition 2371 Homogenization 2378 Honey 2382 Hormones Adrenal Hormones 2388 Thyroid Hormones 2395 Gut Hormones 2397 Pancreatic Hormones 2402 Pituitary Hormones 2407 Steroid Hormones 2414 Horse Meat 2419 HPLC see Chromatography Hunger 2423 Hydrogenation see Vegetable Oils Hygiene see Individual Commodities and specific Processes Hyperglycaemia see Diabetes Mellitus Hyperlipidaemia 2428 Hypertension Physiology 2436 Hypertension and Diet 2439 Nutrition in the Diabetic Hypertensive 2442 Hypoglycaemia for Nutrition 2446 Hypovitaminosis A 2451 Ice Cream Methods of Manufacture 2456 Properties and Analysis 2461 Dietary Importance 2465 Microbiology 2468 Immobilized Enzymes see Enzymes Immunity and Nutrition 2472 Immunoassays Principles 2476 Radioimmunoassay and Enzyme Immunoassay 2481 Inborn Errors of Metabolism 2486 Infant Foods Milk Formulas 2490 Weaning Foods 2496 Infants Nutritional Requirements 2502 Breast- and Bottle-feeding 2507 Weaning 2511 Feeding Problems 2515 Infection, Fever and Nutrition 2522 Inflammatory Bowel Disease 2526 Information Science 2530 Infrared Spectroscopy see Spectroscopy Insect Pests Insects and Related Pests 2534 Problems Caused by Insects and Mites 2538 Instrumentation and Process Control 2543 Insulin see Diabetes Mellitus Interesterification see Vegetable Oils Intermediate Moisture Foods 2549 International Union of Food Science and Technology 2554 Intestine see Colon Iodine Properties and Determination 2558 Physiology 2563 Iodine Deficiency Disorders 2566 Iron Properties and Determination 2573 Physiology 2577 Biosynthesis and Significance of Haem 2583 Irradiation of Foods Basic Principles 2590 Applications 2594 Processing Technology 2599 Legal Aspects 2603 Irritable Bowel Syndrome see Inflammatory Bowel Disease Isomalt 2608 IUFOST see International Union of Food Science and Technology Jams and Preserves Methods of Manufacture 2612 Chemistry of Manufacture 2618 Jellies see Jams and Preserves, and Gelatine Ketone Bodies 2622 Kidney see Renal Function and Disorders Kiwifruit 2626 Krebs Cycle see Tricarboxylic Acid Cycle and Oxidative Phosphorylation Krill see Shellfish Kwashiorkor 2632 Labelling see Legislation Laboratory Management Chemical Safety 2638 Microbiological Safety 2642 Lactation 2646 Lactic Acid Bacteria 2651 Lactose 2655 Lactose Intolerances see Food Intolerance Laevulose see Fructose Lager Types 2658 Preparation of the Wort 2660 Fermentation and Maturation 2662 Lamb see Sheep Lead Properties and Determination 2665 Toxicology 2670 Leavening Agents 2673 Lecithin see Phospholipids Leeks see Onions and Related Crops Legislation History 2678 International Standards 2681 Additives 2686 Contaminants and Adulterants 2693 Codex 2699 Packaging Legislation 2705 Labelling Legislation 2711 Legumes Legumes in the Diet 2718 Dietary Importance 2726 Lemons see Citrus Fruits Lentils see Peas and Lentils Lettuce see Salad Crops Leukotrienes see Prostaglandins and Leukotrienes Lignin 2731 Limes see Citrus Fruits Lipids Classification 2738 Occurrence 274J Lipoproteins 2748 Liqueurs Composition 2751 Cream Liqueurs 2758 Liquid Properties of Foods see Physical Properties of Foods Listeria Properties and Occurrence 2761 Detection 2769 Listeriosis 2775 Lithium 2779 Liver Structure and Function 2782 Enterohepatic Circulation 2786 Nutritional Management of Liver and Biliary Disorders 2791 Lobsters see Shellfish Low-fat Foods Types and Manufacture 2798 Low-fat Spreads 2802 Lupin 2807 Lychees see Fruits of Tropical Climates Mackerel see Fish Macrobiotic Diets 2813 Madeira and Related Products 2819 MAFF see Ministry of Agriculture, Fisheries and Food Magnesium 2822 Maillard Reaction see Browning Maize 2825 Malabsorption Syndrome 2832 Malnutrition The Problem of Malnutrition 2838 Malnutrition in Developed Countries 2843 Malnutrition in Developing Countries 2847 Volume 5 Malt Malt Types and Products 2855 Chemistry of Malting 2859 Manganese 2863 Mangoes 2869 Manihot see Cassava Manufacturing see individual Processes Maples see Sugar Marasmus 2874 Margarine Types and Properties 2880 Methods of Manufacture 2884 Composition and Analysis 2889 Dietary Importance 2894 Marine Foods Production and Uses of Marine Algae 2896 Edible Animals Found in the Sea 2898 Marine Mammals as Meat Sources 2902 Market Research see Food Acceptability Mass Spectrometry Principles and Instrumentation 2907 Applications 2912 Mayonnaise see Dressings and Mayonnaise Meat Sources 2916 Structure 2919 Slaughter 2925 Preservation 2929 Eating Quality 2934 Sausages and Comminuted Products 2938 Analysis 2942 Dietary Importance 2946 Hygiene 2950 Extracts 2954 Megaloblastic Anaemia see Anaemia Melons. Squashes and Gourds 2960 Membrane Techniques Principles of Reverse Osmosis 2966 Applications of Reverse Osmosis 2971 Principles of Ultra-filtration 2975 Applications of Ultra-filtration 2980 Menaquinone see Vitamin K Menstrual Cycle and Premenstrual Syndrome - Nutritional Aspects 2985 Mental Development and Nutrition 2991 Mental Illness and Nutrition 2996 Mercury Properties and Determination 3000 Toxicology 3006 Metabolic Pathways see Tricarboxylic Acid Cycle and Oxidative Phosphorylation Metabolic Rate 3010 Metals Used in the Food Industry 3016 Microbiology Classification of Microorganisms 3022 Growth Characteristics and Detection 3027 Microflora of the Intestine Role and Effects 3031 Probiotics 3034 Microorganisms see specific Microorganisms Microscopy Light Microscopy and Histochemical Methods 3039 Scanning Electron Microscopy 3045 Transmission Electron Microscopy 3050 Image Analysis 3056 Microwave Cooking see Cooking Migraine and Diet 3062 Milk Liquid Milk for the Consumer 3066 Processing of Liquid Milk 3070 Physical and Chemical Properties 3075 Analysis 3080 Dietary Importance 3086 Milk Allergy see Food Intolerance Milk Powders see Powdered Milk Millets 3091 Milling Principles of Milling 3096 Types of Mill and Their Uses 3102 Characteristics of Milled Products 3112 Mincing see Comminution of Foods, and Meat Mineral Water Types of Mineral Water 3116 Sources and Analysis 3120 Bottling and Storage 3123 Minerals - Dietary Importance 3126 Ministry of Agriculture, Fisheries and Food 3132 Mites see Insect Pests Mixing of Powders 3137 Modified Atmosphere Packaging see Chilled Storage Molluscs see Shellfish Monosodium Glutamate see Taste Enhancers Mould-ripened Cheeses Stilton and Related Varieties 3143 Surface-ripened Varieties 3146 Moulds see Mycotoxins and Spoilage Multiple Sclerosis - Nutritional Management 3153 Muscle see Exercise Muscle as Food see Meat and Offal Mushrooms and Truffles Classification and Morphology 3159 Use of Wild Mushrooms 3165 Cultivated Mushrooms 3169 Mussels see Shellfish Mustard and Condiment Products 3178 Mutagens 3182 Mutton see Sheep Mycobacteria 3187 Myco-protein 3191 Mycotoxins Classification 31gg Occurrence and Determination 3206 Toxicology 3214 National Nutrition Policies 3221 Nectarines see Peaches and Nectarines Niacin Properties and Determination 3225 Physiology 3228 Nicotinic Acid see Niacin Nisin 3234 Nitrates and Nitrites 3240 Nitrosamines 3245 NMR Spectroscopy see Spectroscopy Nonstarch Polysaccharides see Dietary Fibre Novel Protein Sources of Food-grade Protein 3250 Production and Uses of Leaf Protein 3255 Nucleic Acids Properties and Determination 3259 Physiology 3264 Nutrition Education 3273 Nutritional Care and Therapeutic Diets 3277 Nutritional Management see specific Conditions, Disorders and Population Groups Nutritional Policies see National Nutrition Policies Nutritional Status Importance of Measuring Nutritional Status 3282 Anthropometry and Clinical Examination 3287 Biochemical Tests for Vitamins and Minerals 3290 Functional Tests 3295 Nutritional Surveillance In Industrialized Countries 3301 In Developing Countries 3308 Nuts 3313 Oats 3319 Obesity Aetiology and Auetuncnl 3323 Fal Distnbution 3326 Treatment 3330 Obesity at a Ruk Factor for Other Disorden 3334 Odours see Sensory EcaJuatton Oesophageal Cancer 3338 Off-flavours in Food see Taint* Offal Type* of Offal 3343 Dietary Importance 3348 Oils see Fats and Vetetable Oils Okra see Vegetable* of Temperate Climatn Olive* 3353 Onions and Related Crops 3358 Oral Contraceptives and Essential Nutrients 3363 Oranges see Citru* Fruit* Organic Foods 3366 Organoleptic Evaluation see Sensory Evaluation Osmosis see Membrane Technique* Osteomalacia we Rickety and OttromaJaua Osteoporosis 3371 Oxidation of Food Components 3375 Oysters tee Shellfith Packaging Packaging of Liquid* 3382 Packaging of Solid* 3387 Packaging Materials see indiriduaJ Procnse* Palm Oil see Ve%etahk Oils Palms set Coconut Palm. Date Palm, Sago Palm and Sugar Panary Fermentation 3394 Pancreatic Hormones see Hormones Pantothenic Acid Properties and Determination 3399 Physiology 3402 Papayas 3408 Parasites Occurrence and Detection 3411 Illness and Treatment 3415 Parenteral Nutrition 3420 Passion Fruits 3423 Pasta and Macaroni Methods of Manufacture 3428 Dietary Importance 3433 Pasta Filata Cheeses see Cheeses Pasteurization Principles 3437 Pasteurization of Liquid Products 3441 Pasteurization of Viscous and Paniculate Products 3450 Other Pasteurization Processes 3455 Pastry Products Types and Production 3461 Ingredient Functionality and Dough Characteristics 3465 Pathogens see Emerging Fooodbome Enteric Pathogens, Food Poisoning and specific Microorganisms Peaches and Nectarines 3469 Peanuts 3473 Pears 3478 Peas and Lentils 3482 Pecans see Walnuts and Pecans Pectin Properties and Determination 3487 Food Uses 3491 Pellagra 3493 Peppers and Chillies 3496 Peptic Ulcer 3505 Peptides 3512 Perry 3516 Persimmon see Fruits of Tropical Climates Pesticides and Herbicides Types of Pesticide 3521 Types, Uses and Determination of Herbicides 3530 Residue Determination 3534 Toxicology 3538 Volume 6 pH - Principles and Measurement 3543 Phenolic Compounds 3548 Phospholipids Properties and Occurrence 3553 Determination 3558 Physiology 3562 Phosphorus Properties and Determination 3567 Physiology 3571 Phylloquinone see Vitamin K Physical Properties of Foods 3577 Phytic Acid Properties and Determination 3582 Nutritional Impact 3587 Pickling 3591 Pigments see Colours Pilchards see Fish Pine Kernels 3595 Pineapples 3598 Pituitary Hormones see Hormones Plantains see Bananas and Plantains Plant Design Basic Principles 3605 Designing for Hygienic Operation 3608 Process Control and Automation 3613 Plant Toxins Trypsin Inhibitors 3617 Haemagglutinins 3622 Detoxification of Naturally Occurring Toxicants of Plant Origin 3625 Plums and Related Fruits 3630 Politics and Nutrition 3634 Polycyclic Aromatic Hydrocarbons 3639 Polyphenols see Tannins and Polyphenols Polysaccharides see Carbohydrates Population Development and Nutrition 3645 Pork 3650 Port The Product and its Manufacture 3654 Composition and Analysis 3658 Postharvest Deterioration see Spoilage Potassium Properties and Determination 3662 Physiology 3665 Potatoes and Related Crops The Root Crop and its Uses 3672 Fruits of the Solanaceae 3677 Processing Potato Tubers 3682 Poultry Chicken 3686 Ducks and Geese 3692 Turkey 3695 Powdered Milk Milk Powders in the Market Place 3700 Characteristics of Milk Powders 3705 Power Supplies Use of Electricity in Food Technology 3713 Gas and Other Fossil Fuels 3717 Prader-Willi Syndrome - Nutritional Management 3721 Prawns see Shellfish Pregnancy Metabolic Adaptations and Nutritional Requirements 3726 Role of Placenta in Nutrient Transfer 3731 Safe Diet 3733 Maternal Diet, Vitamins and Neural Tube Defects 3737 Pre-eclampsia and Diet 3742 Nutrition in Diabetic Pregnancy 3746 Premenstrual Syndrome see Menstrual Cycle and Premenstrual Syndrome - Nutritional Aspects Preservation of Food 3750 Preservatives Classification and Properties 3755 Food Uses 3759 Analysis 3763 Preserves see Jams and Preserves Preterm Infants - Nutritional Requirements and Management 3767 Probiotics see Micrqflora of the Intestine Process Control see Plant Design, and Instrumentation and Process Control Processed Cheese see Cheeses Prostaglandins and Leukotrienes 3775 Protein Chemistry 3781 Food Sources 3792 Determination and Characterization 3799 Requirements 3805 Functional Properties 3810 Interactions and Reactions Involved in Food Processing 3815 Quality 3820 Digestion and Absorption of Protein and Nitrogen Balance 3824 Synthesis and Turnover 3827 Deficiency 3832 Heat Treatment on Food Proteins 3836 Protein Concentrates see Whey and Whey Powders Pulses 3841 Pyridoxine see Vitamin B6 Q Fever see Zoonoses Quality Assurance and Quality Control 3846 Quarg see Cheeses Quinoa 3851 Radiation see Drying. Irradiation of Foods and Legislation Radioactivity in Food 3855 Radioimmunoassay see Immunoassays Raising Agents see Leavening Agents and Yeasts Raisins see Grapes Raman Spectroscopy see Spectroscopy Raspberries and Related Fruits 3860 Rationing of Foods 3864 Recombined and Filled Milks 3868 Recommended Dietary Allowances see Dietary Reference Values Refining see Sugar, Vegetable Oils and Soya Beans Refrigeration see Chilled Storage Refugees - Nutritional Management 3875 Regulations see Legislation Religious Customs and Nutrition 3879 Renal Function and Disorders Kidney Structure and Function 3884 Nutritional Management of Renal Disorders 3888 Rennin see Cheeses Residue Determination see Antibiotics and Drugs, Contamination, Fumigants, and Pesticides and Herbicides Resistant Starch see Starch Retailing of Food in the UK 3897 Retinol Properties and Determination 3901 Physiology 3907 Reverse Osmosis see Membrane Techniques Rheology see Physical Properties of Foods Rheology of Liquids 3912 Riboflavin Properties and Determination 3916 Physiology 3921 Rice 3926 Rickets and Osteomalacia 3930 Ripening of Fruit 3933 Roller Milling Operations see Flour Root Vegetables see Cassava. Potatoes and Related Crops, Vegetables of Temperate Climates and Vegetables of Tropical Climates Roughage see Dietary Fibre Rum 3941 Rye 3946 Saccharin 3951 Saccharose see Sucrose Safety of Food see Cleaning Procedures in the Factory. Food Poisoning. Hazard Analysis Critical Control Point. Laboratory Management, Antiseptic Products for Personal Hygiene and specific Pathogens Sago Palm 3953 Sake 3958 Salad Crops Dietary Importance 3963 Leaf-types 3968 Leaf Stem Crops 3974 Root Crops 3976 Salad Dressings and Oils see Dressings and Mayonnaise Salami see Meat Salmon see Fish Salmonella Properties and Occurrence 3981 Detection 3985 Salmoncllosis 3988 Salting see Curing. Smoked Fo hI and Preservation of Fond Samna 3992 Samtization 3994 Sapomns 3998 Sardines see Fish Satiety and Appetite The Role of Satiety in Nutrition 4002 food. Nutrition and Appetite 4006 Sausages see Meal Scallops see Shellfish Scanning Electron Microscopy we Microscopy Scurvy 4010 Seafood see Fish. Shellfish and Marine Foods Seaweed see Marine Foods Selenium Properties and Determination 4014 Physiology 4018 Sensory Evaluation Sensory Characteristic* of Human F-ood* 4023 Food Acceptability and Sensory Evaluation 4027 Practical Consideration* 4031 Sensory Difference Testing 4036 Sensory Rating and Scoring Methods 4042 Descriptive Analysis 4047 Appearance 4054 Texture 4059 Aroma 4065 Taste 4071 Separation and Clarification 4075 Sodium Properties and Determination 4181 Physiology 4185 Soft Drinks Chemical Composition 4189 Production 4194 Microbiology 4200 Dietary Importance 4206 Sorbic Acid see Preservatives Sorghum 4210 Sourdough Bread see Bread Soy Sauce see Fermented Foods Soya Beans The Crop 4215 Processing for the Food Industry 4218 Properties and Analysis 4223 Dietary Importance 4226 Soya Cheeses 4230 Soya Milk 4239 Volume 7 Spectroscopy Overview 4243 Infrared and Raman 4247 Near-infrared 4253 Fluorescence 4259 Atomic Emission and Absorption 4267 Nuclear Magnetic Resonance 4273 Visible Spectroscopy and Colorimetry 4277 Spices and Flavouring Crops Use of Spices in the Food Industry 4282 Fruits and Seeds 4287 Leaf and Floral Structures 4297 Tubers and Roots 4306 Properties and Analysis 4309 Spoilage Chemical and Enzymatic Spoilage 4320 Bacterial Spoilage 4324 Fungi in Food - An Overview 4327 Moulds in Food Spoilage 4338 Yeasts in Food Spoilage 4344 Spores see Allergens, Food Intolerance, Microbiology and Spoilage Spray Drying see Drying Squashes see Melons, Squashes and Gourds Squid see Marine Foods Stabilizers Types and Function 4350 Applications 4354 Staphylococcus Properties and Occurrence 4359 Detection 4362 Food Poisoning 4367 Starch Structure, Properties and Determination 4372 Sources and Processing 4377 Functional Properties 4381 Modified Starches 4384 Resistant Starch 4387 Starter Cultures 4391 Starvation see Famine, Starvation and Fasting Sterilization of Foods 4399 Steroid Hormones see Hormones Stilton see Mould-ripened Cheeses Stomach Cancer 4404 Storage Stability Mechanisms of Degradation 4408 Parameters Affecting Storage Stability 4414 Shelf-life Testing 4418 Stouts see Beers, Ales and Stouts Strawberries 4423 Stress and Nutrition 4427 Sucrose Properties and Determination 4431 Dietary Importance 4436 Dietary Sucrose and Disease 4439 Sugar Sugar Cane 4441 Sugar Beet 4445 Palms and Maples 4451 Refining of Sugar Beet and Sugar Cane 4453 Sugar Alcohols 4460 Sulphur Dioxide see Preservatives Surface-ripened Cheeses see Mould- ripened Cheeses Surfactants see Entulsifiers Surgery Nutrition in Elective and Emergency Surgery 4465 Nutritional Management of Patients 4471 Swedes see Vegetables of Temperate Climates Sweetbread see Offal Sweeteners - Intense 4476 Sweets and Candies Sugar Confectionery 4480 Dietary Importance 4491 Syrups 4497 Taints Types and Causes 4504 Analysis and Identification 4509 Tannins and Polyphenols 4513 Taste see Sensory Evaluation Taste Enhancers 4518 Tea Types, Production and Trade 4521 Chemistry 4527 Processing 4533 Analysis and Tasting 4537 Texture see Physical Properties of Foods and Sensory Evaluation Therapeutic Diets see Nutritional Care and Therapeutic Diets Thermal Processing see Heat Treatment Thermogenesis 4543 Thiamin Properties and Determination 4547 Physiology 4552 Thin-layer Chromatography sec Chromato- graphy Thirst 4557 Thyroid Diseases 4561 Thyroid Hormones see Hormones Tin 4565 Tocopherols Properties and Determination 4569 Physiology 4575 Tomatoes 4579 Tongue see Offal Tooth Decay see Denial Disease Tortillas 4585 Toxicology see specific Toxicants Toxins in Food - Naturally Occurring 4589 Trace Elements 4593 Traditional Food Technology 4600 Transmission Electron Microscopy see Microscopy Transport Logistics of Food 4607 Tricarboxylic Acid Cycle and Oxidative Phosphorylation 4623 Triglycerides Structures and Properties 4630 Characterization and Determination 4634 Tripe see Offal Triticale 4639 Trypsin Inhibitors see Plant Toxins Tuna see Fish Turkey see Poultry UHT see Heat Treatment Ultra-filtration see Membrane Techniques Ultraviolet Light 4645 United Nations Children s Fund 4650 United States Food and Drugs Administration 4656 Uronic Acids 4661 Veal 4666 Vegan Diets 4668 Vegetable Fruits see Fruits of Tropical Climates Vegetable Oils Groundnut Oil 4670 Oil Palms 4674 Extraction 4679 Refining 4686 Processing 4692 Applications 4699 Analysis 4705 Dietary Importance 4710 Vegetables of Temperate Climates Commercial and Dietary Importance 4715 Cabbage and Related Vegetables 4719 Broccoli-type Brassicas 4722 Leaf Vegetables 4725 Oriental Brassicas 4726 Carrot, Parsnip and Beetroot 4729 Swede, Turnip and Radish 4733 Miscellaneous Root Crops 4735 Stem and Other Vegetables 4737 Vegetables of Tropical Climates Commercial and Dietary Importance 4741 Root Crops of Uplands 4746 Root Crops of Lowlands 4749 Edible Aroids 4754 Vegetarian Diets 4757 Vermouth 4760 Vibrios Vibrio cholerae 4763 Vibrio parahaemolyticus 4767 Vibrio vulnificus 4769 Vinegar 4773 Viruses 4779 Visible Spectroscopy see Spectroscopy Vitamin A see Retinol and Carotenoids Vitamin Bi see Thiamin Vitamin B12 see Cobalamins Vitamin B2 see Riboflavin Vitamin B6 Properties and Determination 4788 Physiology 4795 Vitamin C see Ascorbic Acid Vitamin D see Cholecalciferol Vitamin E see Tocopherols Vitamin K Properties and Determination 4804 Physiology 4810 Vitamins Overview 4816 Determination 4822 Vodka 4826 Wafers see Biscuits, Cookies and Crackers Walnuts and Pecans 4828 Wastage of Food 4834 Waste Water see Effluents from Food Processing Water Structure, Properties and Determination 4837 Physiology 4841 Water Activity Principles and Measurement 4844 Effect on Food Stability 4846 Water Plants 4848 Water Supplies Water Treatment 4851 Chemical Analysis 4856 Microbiological Analysis 4859 Weaning see Infants and Infant Foods Weighing 4862 Weight Maintenance see Slimming Welfare Organizations 4871 Whales see Marine Foods Wheat The Crop 4875 Grain Structure of Wheat and Wheat- based Products 4881 Whey and Whey Powders Production and Uses 4888 Protein Concentrates and Fractions 4892 Fermentation of Whey 4896 Principles of Dialysis 4901 Applications of Dialysis 4905 Whisky, Whiskey and Bourbon Products and Manufacture 4908 Composition and Analysis of Whisky 4913 Wild Rice 4917 Wines Types of Table Wine 4921 Production of Table Wines 4927 Production of Sparkling Wines 4934 Dietary Importance 4939 Wine Tasting 4942 World Health Organization 4946 Wort see Beers, Ales and Stouts and Lagers Yeasts see also Beers, Ales and Stouts, Lagers, Spoilage and Single-cell Protein 4953 Yersinia enterocolitica Properties and Occurrence 4958 Detection and Treatment 4962 Yoghurt The Product and its Manufacture 4968 Yoghurt-based Products 4972 Dietary Importance 4977 Zinc Properties and Determination 4980 Physiology 4984 Deficiency 4988 Zoonoses 4994
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spelling	Encyclopaedia of food science, food technology and nutrition 8 Index and directories ed. by R. Macrae ... London u.a. Acad. Press 1993 S. 5001-5365 txt rdacontent n rdamedia nc rdacarrier Lebensmitteltechnologie (DE-588)4034901-9 gnd rswk-swf Wörterbuch (DE-588)4066724-8 gnd rswk-swf Lebensmittelwissenschaft (DE-588)4167048-6 gnd rswk-swf Ernährungswissenschaft (DE-588)4152829-3 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf (DE-588)4014986-9 Enzyklopädie gnd-content Lebensmittel (DE-588)4034870-2 s Wörterbuch (DE-588)4066724-8 s DE-604 Ernährungswissenschaft (DE-588)4152829-3 s Lebensmitteltechnologie (DE-588)4034901-9 s Lebensmittelwissenschaft (DE-588)4167048-6 s Macrae, Robert Sonstige (DE-588)128943882 oth (DE-604)BV007927739 8 HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=019381703&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis
spellingShingle	Encyclopaedia of food science, food technology and nutrition Lebensmitteltechnologie (DE-588)4034901-9 gnd Wörterbuch (DE-588)4066724-8 gnd Lebensmittelwissenschaft (DE-588)4167048-6 gnd Ernährungswissenschaft (DE-588)4152829-3 gnd Lebensmittel (DE-588)4034870-2 gnd
subject_GND	(DE-588)4034901-9 (DE-588)4066724-8 (DE-588)4167048-6 (DE-588)4152829-3 (DE-588)4034870-2 (DE-588)4014986-9
title	Encyclopaedia of food science, food technology and nutrition
title_auth	Encyclopaedia of food science, food technology and nutrition
title_exact_search	Encyclopaedia of food science, food technology and nutrition
title_full	Encyclopaedia of food science, food technology and nutrition 8 Index and directories ed. by R. Macrae ...
title_fullStr	Encyclopaedia of food science, food technology and nutrition 8 Index and directories ed. by R. Macrae ...
title_full_unstemmed	Encyclopaedia of food science, food technology and nutrition 8 Index and directories ed. by R. Macrae ...
title_short	Encyclopaedia of food science, food technology and nutrition
title_sort	encyclopaedia of food science food technology and nutrition index and directories
topic	Lebensmitteltechnologie (DE-588)4034901-9 gnd Wörterbuch (DE-588)4066724-8 gnd Lebensmittelwissenschaft (DE-588)4167048-6 gnd Ernährungswissenschaft (DE-588)4152829-3 gnd Lebensmittel (DE-588)4034870-2 gnd
topic_facet	Lebensmitteltechnologie Wörterbuch Lebensmittelwissenschaft Ernährungswissenschaft Lebensmittel Enzyklopädie
url	http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=019381703&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA
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