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LEADER 00000cam a2200481 a 4500 
008    110323s2011    nyua     b    001 0 eng   
010    2011007937 
019 1  46859579 
020    9781613240922|q(hardcover : 3 vol. set : alk. paper) 
039    CAVAL 
039    DO NOT EDIT OR DELETE THIS RECORD. Sent to MARCIVE. 
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040    DLC|cDLC|dDLC|dVU 
042    pcc 
050 00 TP370|b.E53 2011 
082 00 664|222 
245 00 Encyclopedia of food science research /|c[edited by] 
       Catherine L. Turner and Jacob A. Randovski. 
260    Hauppauge, N.Y. :|bNova Science Publishers,|cc2011. 
300    3 v. (xxxiv, 1307 p.) :|bill. ;|c26 cm. 
490 1  Food science and technology 
504    Includes bibliographical references and index. 
505 0  ch. 1 LC-MS Profiling and Quantification of Food Phenolic 
       Components Using a Standard Analytical Approach for All 
       Plants / James M. Harnly -- ch. 2 Nutritional and 
       Antinutritional Composition of Legumes and Factors 
       Affecting it / Kriton Grigorakis -- ch. 3 Low-cost 
       Adsorbents from Agri-Food Wastes / Adriana S. Franca -- 
       ch. 4 Molecular Traceability in the Post-genomic Era: An 
       Application of DNA Technology to Food Science / Primetta 
       Faccioli -- ch. 5 Psychophysical and Electrophysiological 
       Responses to Odour in Food Science / Caroline Owen -- ch. 
       6 Food Bioactive Peptides: Recent Trends in Research, 
       Production, Functionality and Applications / Kasipathy 
       Kailasapathy -- ch. 7 Recent Trends in the Probiotic and 
       Prebiotic Functional Food Product Development / Kasipathy 
       Kailasapathy -- ch. 8 Diffusive and Chemical Exchange 
       Model: Practical Hits to Investigate Water Dynamics in 
       Foods / Raffaella Gianferri -- 
505 0  Contents note continued: ch. 9 Effect of Some Reactional 
       Parameters in an Enzyme Assisted Process for Hydrolysing 
       whey Proteins / Marialice Pinto Coelho Silvestre -- ch. 10
       Techno-Functional Properties from Hydrolyzed Wheat Gluten 
       Fractions / M. C. Anon -- ch. 11 Fortification of Mexican 
       Bread with Sources News of Proteins and Soluble Fiber / 
       Alfonso Totosaus-Sanchez -- ch. 12 An Overview and 
       Prospect on Banana Processing Technologies in China / Yong
       Kai Xia -- ch. 13 Organic Fresh Vegetables: Green 
       Technologies / S. I. Roura -- ch. 14 The Use of Fish 
       Powders and Gruel as Growth Substrate for the Production 
       of Alkaline Serine Proteases by Bacillus Licheniformis NH1
       / Moncef Nasri -- ch. 15 Coffee Oil, Cafestol and Kahweol:
       Extraction Using Supercritical Carbon Dioxide / Jane S. R.
       Coimbra -- ch. 16 Functional Components of Foods / Maria 
       Joao Barroca -- ch. 17 Waste Management and Resource 
       Recovery in the Food Processing Industry: The Livestock 
       Industry / Stephen E. Mbuligwe -- 
505 0  Contents note continued: ch. 18 Study on Application of 
       Stirling Cooler to Food Processing / Yutaka Kitamura -- 
       ch. 19 Osmotic Dehydration of Fruits / Maria Joao Barroca 
       -- ch. 20 Influence of Electron Beam Irradiation on the 
       Antinutritional Features and Protein Digestibility of 
       Seeds of Nutraceutically Valued Legume Mucuna Pruriens / 
       K. R. Sridhar -- ch. 21 Application of Electron Beam to 
       Food Processing with Emphasis on Seafood Products: 
       Inactivation of Food-Borne Pathogens and Effects on Food 
       Quality / Jacek Jaczynski -- ch. 22 Local Alcohol Industry
       : A Story of Local Wisdom in Fermentation Industry in 
       Thailand / Viroj Wiwanitkit -- ch. 23 Researches on 
       Industrial Fermentation from Thailand: A Summary / Viroj 
       Wiwanitkit -- ch. 24 Olive Oil Processing and its Effects 
       on Olive Oil Quality and the Environment / Jose S. 
       Torrecilla -- ch. 25 Chemical Analysis and Antioxidant 
       Capacity of Plant Bioactive Compounds / M. Komaitis -- 
505 0  Contents note continued: ch. 26 Greening the Food 
       Processing Industry: Concepts and Perspectives / Stephen 
       E. Mbuligwe -- ch. 27 Food Processing Workers Can be the 
       First Line of Defense against Intentional Contamination / 
       Gary S. Nickell -- ch. 28 Influences of Processing on 
       Protein Functionality / Florence Ojiugo Uruakpa -- ch. 29 
       Nutritional Quality of Germinated Seeds of Canavalia 
       Maritima of Coastal Sand Dunes / Rajeev Bhat -- ch. 30 
       Enzymatic Browning in Foods and its Prevention / Oktay 
       Arslan -- ch. 31 Recent Innovations in Food Products / W. 
       B. Long III -- ch. 32 Suitability of Packaging for Food 
       Based on Interaction Studies / J. Simal-Gandara -- ch. 33 
       Assessment of Interactions Occurring between Micro-Flora 
       and Packaging Applied for Food / Izabela Steinka -- ch. 34
       Nisin Adsorption on Two Food Contact Surfaces / L. 
       Pastrana-Castro -- ch. 35 Occurrence of Polycyclic 
       Aromatic Hydrocarbons in Foods and Consumer Safety / 
       Pierina Visciano -- 
505 0  Contents note continued: ch. 36 Comparative Study of 
       Qualitative and Quantitative Important Components in 
       Rooibos (Aspalathus linearis), Green and Black Tea / G. 
       Prestamo -- ch. 37 The Effect of Ultrasound in Food 
       Processing / Cristina L. M. Silva -- ch. 38 Optimistic 
       Bias and Food Contamination: A Barrier to Safe Food / 
       Verlin B. Hinsz -- ch. 39 Eliciting Food Production 
       Workers' Beliefs about Factors that Contribute to 
       Potential Contamination / Verlin B. Hinsz -- ch. 40 The 
       Antioxidant Value of Vegetable Food / Antonio Jimenez-
       Escrig -- ch. 41 Bacillus Cereus Viability by Flow 
       Cytometry after High Pressure Treatment / G. Prestamo -- 
       ch. 42 Quality Assessment of Gari Produced Using Rotary 
       Dryer / A. A. Ayoola -- ch. 43 Food Safety of Products of 
       Vegetable Origin / Maria Cristina Antun Maia -- ch. 44 
       Dietary Intake of Potentially Toxic Elements From 
       Vegetables / H. Hasegawa -- 
505 0  Contents note continued: ch. 45 Determinants of Vegetable 
       and Fruit Consumption among Mexican Children and their 
       Parents / Monica Perez Lizaur -- ch. 46 Vegetable Intake 
       as a Preventive Measure against Type 2 Diabetes and Cancer
       / Niyati Parekh -- ch. 47 Elder Fruit Juices: Properties, 
       Consumption and Nutrition / S. Chrubasik -- ch. 48 Loquat 
       / Shunquan Lin -- ch. 49 Plant Vitamin Antioxidants and 
       their Influence on the Human Diet / Luis A. del Rio -- ch.
       50 Kids Choice Program Improves Two Weight Management 
       Behaviors in School Children / Christina Moyer -- ch. 51 
       Fruit and Vegetable Consumption among Mid-Age and Older 
       Women in Australia / Julie Byles -- ch. 52 A Qualitative 
       Comparison of Fruit and Vegetable Concepts and Knowledge 
       between Preschoolers and Their Primary Care Providers and 
       Childcare Providers / Cheryl Achterberg. 
650  0 Food industry and trade. 
700 1  Turner, Catherine L. 
700 1  Randovski, Jacob A. 
830  0 Food science and technology. 
935    .o18328192 
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