MARC details
| 000 -LEADER |
|---|
| fixed length control field |
03187nam a22002897a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20220711164106.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
220222b |||||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9781680948783 (paperback) |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
CvSU Main Campus Library |
| Description conventions |
rda |
| 041 ## - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
eng |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TP370.7 |
| Item number |
T41 2018 |
| 110 ## - MAIN ENTRY--CORPORATE NAME |
|---|
| 9 (RLIN) |
301 |
| Corporate name or jurisdiction name as entry element |
3G E-Learning |
| Relator term |
author |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Food technology / |
| Statement of responsibility, etc. |
3G E-Learning. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
Second edition |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
New York, NY : |
| Name of publisher, distributor, etc. |
3G E-learning LLC, |
| Date of publication, distribution, etc. |
c2018 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xiii, 337 pages : |
| Other physical details |
color illustrations ; |
| Dimensions |
24 cm |
| Accompanying material |
+ 1 video disk of DVD : sound, color (4 3/4 in.) |
| 336 ## - CONTENT TYPE |
|---|
| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
|---|
| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
|---|
| Source |
rdacarrier |
| Carrier type term |
volume |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Overview on food technology -- Compositional, nutritional and technological aspects of foods -- Nutritional and technological aspects of animal foods -- Food technologies and public health -- Separation and concentration of food components -- Bakery technology -- Foods processing and techniques -- Quality management: important aspects for the food industry.<br/> |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
Food is merely the material that need to make us alive. Food is the plant, animals, vegetable, milk, glucose and many things what we eat. Much of the variety of food you eat is possible thanks to food technology. The food industry is the largest manufacturing industry in the world. Food technology is a science which deals with the techniques and principles involved in processing and preserving the food substances. The application of food science helps in manufacturing safe, wholesome and nutritious food products. The study of food technology is to develop new methods and systems for keeping food products safe and resistant from natural harms such as bacteria and other micro-organisms. Food processing helps in preservation enhances the flavor and reduces the toxins in the food product which results in better distributional efficiency and easy marketing of the food product. The modern food processing techniques is the key to flourishing supermarkets we have today. Extra nutrients can be added while processing the food and processed food is less susceptible to spoilage. Some of the techniques used are spray drying, juice concentrate, freeze drying and the introduction of artificial sweeteners, colorants, and preservatives.<br/>This second Edition of ‘Food Technology’ covers all aspects of selection, preservation, processing, packing, nutritious and wholesome of food in application to food science. It encompasses the producing attractive, marketable, invulnerable, and often long shelf food products, according to the customer seldom by the food engineers. It aims to provide a complete source of authentic information about th current developments in the field of food processing and technology.<br/> |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
|---|
| Source of acquisition |
Fund 164 |
| Vendor |
CD Books International, Inc. |
| Method of acquisition |
Purchased |
| Date of acquisition |
11/18/2020 |
| Accession number |
78168 |
| Owner |
pnr |
| Purchase price |
PHP 3,600.00 |
| PO No. |
2020-10-371A |
| ICS or PAR No. |
2020-1-0324 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| 9 (RLIN) |
696 |
| Topical term or geographic name entry element |
Food industry and trade |
| General subdivision |
Study and teaching |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
|---|
| Electronic File |
<a href="http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=efdf134b9e8c0264398a72b7771d2a54">http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=efdf134b9e8c0264398a72b7771d2a54</a> |
| Link text |
Click here to view the table of contents |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Books |
