Food preservation and biodeterioration:
Biodeterioration is the breakdown of food by agents of microbiological origin, either directly or indirectly from products of their metabolism. Preservation on the other hand is the process by which food materials are maintained in their original condition or as close to this as possible. This secon...
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Chichester, West Sussex, UK
John Wiley & Sons Inc.
2016
|
| Ausgabe: | Second edition |
| Schlagworte: | |
| Online-Zugang: | FRO01 UBG01 Volltext |
| Zusammenfassung: | Biodeterioration is the breakdown of food by agents of microbiological origin, either directly or indirectly from products of their metabolism. Preservation on the other hand is the process by which food materials are maintained in their original condition or as close to this as possible. This second edition of Food Preservation and Biodeterioration is fully updated and reorganised throughout. It discusses how the agents of food biodeterioration operate and how the commercial methods available to counteract these agents are applied to produce safe and wholesome foods. With this book, readers will discover traditional methods as well as major advances in preservation technology. Both microbiological and chemical pathways are analysed. This topic being important to all producers of food, the readership spans food scientists across industry and academia, particularly those involved with safety and quality |
| Beschreibung: | Revised edition of: Food biodeterioration and preservation. 2007 Includes bibliographical references and index |
| Beschreibung: | 1 online resource |
| ISBN: | 9781118904633 111890463X 9781118904640 1118904648 9781118904657 1118904656 |
Internformat
MARC
| LEADER | 00000nmm a2200000zc 4500 | ||
|---|---|---|---|
| 001 | BV043738073 | ||
| 003 | DE-604 | ||
| 005 | 20180201 | ||
| 007 | cr|uuu---uuuuu | ||
| 008 | 160826s2016 |||| o||u| ||||||eng d | ||
| 020 | |a 9781118904633 |c ePub |9 978-1-118-90463-3 | ||
| 020 | |a 111890463X |c ePub |9 1-118-90463-X | ||
| 020 | |a 9781118904640 |c Adobe PDF |9 978-1-118-90464-0 | ||
| 020 | |a 1118904648 |c Adobe PDF |9 1-118-90464-8 | ||
| 020 | |a 9781118904657 |9 978-1-118-90465-7 | ||
| 020 | |a 1118904656 |9 1-118-90465-6 | ||
| 024 | 7 | |a 10.1002/9781118904657 |2 doi | |
| 035 | |a (ZDB-35-WIC)ocn922799573 | ||
| 035 | |a (OCoLC)970814977 | ||
| 035 | |a (DE-599)BVBBV043738073 | ||
| 040 | |a DE-604 |b ger |e rda | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-861 | ||
| 082 | 0 | |a 664/.028 |2 23 | |
| 130 | 0 | |a Food biodeterioration and preservation | |
| 245 | 1 | 0 | |a Food preservation and biodeterioration |c edited by Gary Tucker |
| 250 | |a Second edition | ||
| 264 | 1 | |a Chichester, West Sussex, UK |b John Wiley & Sons Inc. |c 2016 | |
| 300 | |a 1 online resource | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b c |2 rdamedia | ||
| 338 | |b cr |2 rdacarrier | ||
| 500 | |a Revised edition of: Food biodeterioration and preservation. 2007 | ||
| 500 | |a Includes bibliographical references and index | ||
| 520 | |a Biodeterioration is the breakdown of food by agents of microbiological origin, either directly or indirectly from products of their metabolism. Preservation on the other hand is the process by which food materials are maintained in their original condition or as close to this as possible. This second edition of Food Preservation and Biodeterioration is fully updated and reorganised throughout. It discusses how the agents of food biodeterioration operate and how the commercial methods available to counteract these agents are applied to produce safe and wholesome foods. With this book, readers will discover traditional methods as well as major advances in preservation technology. Both microbiological and chemical pathways are analysed. This topic being important to all producers of food, the readership spans food scientists across industry and academia, particularly those involved with safety and quality | ||
| 650 | 7 | |a Food / Microbiology |2 fast | |
| 650 | 7 | |a Food / Preservation |2 fast | |
| 650 | 7 | |a Food spoilage |2 fast | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING / Food Science |2 bisacsh | |
| 650 | 4 | |a Food / Preservation | |
| 650 | 4 | |a Food spoilage | |
| 650 | 4 | |a Food / Microbiology | |
| 700 | 1 | |a Tucker, Gary |e Sonstige |4 oth | |
| 776 | 0 | 8 | |i Erscheint auch als |n Druck-Ausgabe, Hardcover |z 1-118-90462-1 |
| 776 | 0 | 8 | |i Erscheint auch als |n Druck-Ausgabe, Hardcover |z 978-1-118-90462-6 |
| 856 | 4 | 0 | |u https://onlinelibrary.wiley.com/doi/book/10.1002/9781118904657 |x Verlag |z URL des Erstveröffentlichers |3 Volltext |
| 912 | |a ZDB-35-WIC | ||
| 940 | 1 | |q UBG_PDA_WIC | |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-029149850 | ||
| 966 | e | |u https://onlinelibrary.wiley.com/doi/book/10.1002/9781118904657 |l FRO01 |p ZDB-35-WIC |q FRO_PDA_WIC |x Verlag |3 Volltext | |
| 966 | e | |u https://onlinelibrary.wiley.com/doi/book/10.1002/9781118904657 |l UBG01 |p ZDB-35-WIC |q UBG_PDA_WIC |x Verlag |3 Volltext | |
Datensatz im Suchindex
| _version_ | 1804176537258295296 |
|---|---|
| any_adam_object | |
| building | Verbundindex |
| bvnumber | BV043738073 |
| collection | ZDB-35-WIC |
| ctrlnum | (ZDB-35-WIC)ocn922799573 (OCoLC)970814977 (DE-599)BVBBV043738073 |
| dewey-full | 664/.028 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.028 |
| dewey-search | 664/.028 |
| dewey-sort | 3664 228 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| edition | Second edition |
| format | Electronic eBook |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>03165nmm a2200577zc 4500</leader><controlfield tag="001">BV043738073</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">20180201 </controlfield><controlfield tag="007">cr|uuu---uuuuu</controlfield><controlfield tag="008">160826s2016 |||| o||u| ||||||eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781118904633</subfield><subfield code="c">ePub</subfield><subfield code="9">978-1-118-90463-3</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">111890463X</subfield><subfield code="c">ePub</subfield><subfield code="9">1-118-90463-X</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781118904640</subfield><subfield code="c">Adobe PDF</subfield><subfield code="9">978-1-118-90464-0</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">1118904648</subfield><subfield code="c">Adobe PDF</subfield><subfield code="9">1-118-90464-8</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781118904657</subfield><subfield code="9">978-1-118-90465-7</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">1118904656</subfield><subfield code="9">1-118-90465-6</subfield></datafield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1002/9781118904657</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ZDB-35-WIC)ocn922799573</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)970814977</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV043738073</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">rda</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-861</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">664/.028</subfield><subfield code="2">23</subfield></datafield><datafield tag="130" ind1="0" ind2=" "><subfield code="a">Food biodeterioration and preservation</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Food preservation and biodeterioration</subfield><subfield code="c">edited by Gary Tucker</subfield></datafield><datafield tag="250" ind1=" " ind2=" "><subfield code="a">Second edition</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Chichester, West Sussex, UK</subfield><subfield code="b">John Wiley & Sons Inc.</subfield><subfield code="c">2016</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 online resource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Revised edition of: Food biodeterioration and preservation. 2007</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Includes bibliographical references and index</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Biodeterioration is the breakdown of food by agents of microbiological origin, either directly or indirectly from products of their metabolism. Preservation on the other hand is the process by which food materials are maintained in their original condition or as close to this as possible. This second edition of Food Preservation and Biodeterioration is fully updated and reorganised throughout. It discusses how the agents of food biodeterioration operate and how the commercial methods available to counteract these agents are applied to produce safe and wholesome foods. With this book, readers will discover traditional methods as well as major advances in preservation technology. Both microbiological and chemical pathways are analysed. This topic being important to all producers of food, the readership spans food scientists across industry and academia, particularly those involved with safety and quality</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Food / Microbiology</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Food / Preservation</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Food spoilage</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">TECHNOLOGY & ENGINEERING / Food Science</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food / Preservation</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food spoilage</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food / Microbiology</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Tucker, Gary</subfield><subfield code="e">Sonstige</subfield><subfield code="4">oth</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Erscheint auch als</subfield><subfield code="n">Druck-Ausgabe, Hardcover</subfield><subfield code="z">1-118-90462-1</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Erscheint auch als</subfield><subfield code="n">Druck-Ausgabe, Hardcover</subfield><subfield code="z">978-1-118-90462-6</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://onlinelibrary.wiley.com/doi/book/10.1002/9781118904657</subfield><subfield code="x">Verlag</subfield><subfield code="z">URL des Erstveröffentlichers</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-35-WIC</subfield></datafield><datafield tag="940" ind1="1" ind2=" "><subfield code="q">UBG_PDA_WIC</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-029149850</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">https://onlinelibrary.wiley.com/doi/book/10.1002/9781118904657</subfield><subfield code="l">FRO01</subfield><subfield code="p">ZDB-35-WIC</subfield><subfield code="q">FRO_PDA_WIC</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">https://onlinelibrary.wiley.com/doi/book/10.1002/9781118904657</subfield><subfield code="l">UBG01</subfield><subfield code="p">ZDB-35-WIC</subfield><subfield code="q">UBG_PDA_WIC</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield></record></collection> |
| id | DE-604.BV043738073 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:33:45Z |
| institution | BVB |
| isbn | 9781118904633 111890463X 9781118904640 1118904648 9781118904657 1118904656 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-029149850 |
| oclc_num | 922799573 970814977 |
| open_access_boolean | |
| owner | DE-861 |
| owner_facet | DE-861 |
| physical | 1 online resource |
| psigel | ZDB-35-WIC UBG_PDA_WIC ZDB-35-WIC FRO_PDA_WIC ZDB-35-WIC UBG_PDA_WIC |
| publishDate | 2016 |
| publishDateSearch | 2016 |
| publishDateSort | 2016 |
| publisher | John Wiley & Sons Inc. |
| record_format | marc |
| spelling | Food biodeterioration and preservation Food preservation and biodeterioration edited by Gary Tucker Second edition Chichester, West Sussex, UK John Wiley & Sons Inc. 2016 1 online resource txt rdacontent c rdamedia cr rdacarrier Revised edition of: Food biodeterioration and preservation. 2007 Includes bibliographical references and index Biodeterioration is the breakdown of food by agents of microbiological origin, either directly or indirectly from products of their metabolism. Preservation on the other hand is the process by which food materials are maintained in their original condition or as close to this as possible. This second edition of Food Preservation and Biodeterioration is fully updated and reorganised throughout. It discusses how the agents of food biodeterioration operate and how the commercial methods available to counteract these agents are applied to produce safe and wholesome foods. With this book, readers will discover traditional methods as well as major advances in preservation technology. Both microbiological and chemical pathways are analysed. This topic being important to all producers of food, the readership spans food scientists across industry and academia, particularly those involved with safety and quality Food / Microbiology fast Food / Preservation fast Food spoilage fast TECHNOLOGY & ENGINEERING / Food Science bisacsh Food / Preservation Food spoilage Food / Microbiology Tucker, Gary Sonstige oth Erscheint auch als Druck-Ausgabe, Hardcover 1-118-90462-1 Erscheint auch als Druck-Ausgabe, Hardcover 978-1-118-90462-6 https://onlinelibrary.wiley.com/doi/book/10.1002/9781118904657 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Food preservation and biodeterioration Food / Microbiology fast Food / Preservation fast Food spoilage fast TECHNOLOGY & ENGINEERING / Food Science bisacsh Food / Preservation Food spoilage Food / Microbiology |
| title | Food preservation and biodeterioration |
| title_alt | Food biodeterioration and preservation |
| title_auth | Food preservation and biodeterioration |
| title_exact_search | Food preservation and biodeterioration |
| title_full | Food preservation and biodeterioration edited by Gary Tucker |
| title_fullStr | Food preservation and biodeterioration edited by Gary Tucker |
| title_full_unstemmed | Food preservation and biodeterioration edited by Gary Tucker |
| title_short | Food preservation and biodeterioration |
| title_sort | food preservation and biodeterioration |
| topic | Food / Microbiology fast Food / Preservation fast Food spoilage fast TECHNOLOGY & ENGINEERING / Food Science bisacsh Food / Preservation Food spoilage Food / Microbiology |
| topic_facet | Food / Microbiology Food / Preservation Food spoilage TECHNOLOGY & ENGINEERING / Food Science |
| url | https://onlinelibrary.wiley.com/doi/book/10.1002/9781118904657 |
| work_keys_str_mv | UT foodbiodeteriorationandpreservation AT tuckergary foodpreservationandbiodeterioration |