Advances in fermented foods and beverages : (Record no. 538948)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 06179cam a2200625Mi 4500 |
| 001 - CONTROL NUMBER | |
| control field | ocn893685596 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20180529115633.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 141001t20152015enka ob 001 0 eng d |
| 019 ## - | |
| -- | 892798958 |
| -- | 896723217 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781782420248 |
| Qualifying information | (e-book) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 178242024X |
| Qualifying information | (e-book) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1782420150 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781782420156 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 9781782420156 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)893685596 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | DLC |
| Language of cataloging | eng |
| Transcribing agency | DLC |
| Modifying agency | AU |
| 049 ## - LOCAL HOLDINGS (OCLC) | |
| Holding library | Alfaisal Main Library |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TP371.44 |
| Item number | .A383 2015eb |
| 245 00 - TITLE STATEMENT | |
| Title | Advances in fermented foods and beverages : |
| Remainder of title | improving quality, technologies and health benefits / |
| Statement of responsibility, etc | edited by Wilhelm Holzapfel ; contributors, V. Alessandria [and forty-four others]. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE STATEMENTS | |
| Place of production, publication, distribution, manufacture | Cambridge, England ; |
| -- | Waltham, Massachusetts ; |
| -- | Kidlington, England : |
| Name of producer, publisher, distributor, manufacturer | Woodhead Publishing, |
| Date of production, publication, distribution, manufacture | 2015. |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE STATEMENTS | |
| Date of production, publication, distribution, manufacture | ©2015 |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Date of publication, distribution, etc | 2015. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource (587 pages) : |
| Other physical details | illustrations, tables. |
| 336 ## - CONTENT TYPE | |
| Content Type Term | text |
| Content Type Code | txt |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media Type Term | computer |
| Media Type Code | c |
| Source | rdamedia |
| 338 ## - CARRIER TYPE | |
| Carrier Type Term | online resource |
| Carrier Type Code | cr |
| Source | rdacarrier |
| 490 1# - SERIES STATEMENT | |
| Series statement | Woodhead Publishing Series in Food Science, Technology and Nutrition ; |
| Volume number/sequential designation | number 265 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc | Includes bibliographical references at the end of each chapters and index. |
| 588 0# - | |
| -- | Print version record. |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Front Cover; Related titles; Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits; Contents; List of contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Part One -- Fermented foods and health; 1 -- Probiotic fermented foods and health promotion; 1.1 Introduction; 1.2 Probiotic fermented foods and health promotion; 1.3 Health benefits deriving from the consumption of probiotics; 1.4 Gastrointestinal health; 1.5 Immune health; 1.6 Metabolic health; 1.7 Summary; 1.8 Future trends. |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 1.9 Sources of further information and adviceReferences; 2 -- Exopolysaccharides from fermented dairy products and health promotion; 2.1 Introduction; 2.2 Exopolysaccharides (EPSs) from fermented dairy products; 2.3 Interaction with the human intestinal microbiome; 2.4 Interaction with the immune system; 2.5 Interaction with enteric pathogens and toxins; 2.6 Diverse interactions and potential health benefits; 2.7 Conclusions; References; 3 -- Bioactive peptides from fermented foods and health promotion; 3.1 Introduction; 3.2 Release of bioactive peptides during microbial fermentation. |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 3.3 Bioactive peptides in fermented dairy and soy products3.4 Bioactive peptides in health promotion; 3.5 Conclusions and future trends; References; 4 -- Conjugated linoleic acid production in fermented foods; 4.1 Introduction; 4.2 Basic knowledge of conjugated linoleic acid (CLA); 4.3 CLA content of unprocessed food ingredients; 4.4 Factors influencing the CLA content of raw materials, and the effect of animal diet on CLA content of milk and meat; 4.5 CLA content of fermented food products; 4.6 Health effects of CLA; 4.7 Future trends; References. |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 5 -- Effect of fermentation on the phytochemical contents and antioxidant properties of plant foods5.1 Introduction; 5.2 Effect of fermentation on phytochemical profiles of plant foods and the bioavailability of nutrients; 5.3 Effect of fermentation on antioxidant properties of plant foods; 5.4 Health-promoting effects of fermented plant foods: a case of phytochemical and antioxidant property changes; 5.5 Conclusions; References; 6 -- Traditional cereal fermented foods as sources of functional microorganisms; 6.1 Introduction; 6.2 Food fermentation processes. |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 6.3 Antimicrobial proteins isolated from boza-related lactic acid bacteria6.4 Fermented cereal-based food from Africa and Latin America; 6.5 Starter cultures and cereal-based fermented food; 6.6 Cereal-based probiotic foods; Acknowledgements; References; Part Two -- Fermentation microbiology; 7 -- Advanced methods for the identification, enumeration, and characterization of microorganisms in fermented foods; 7.1 The fermented food microbial ecosystem; 7.2 Culture-dependent methods; 7.3 Culture-independent methods: diversity in microbial communities. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products. |
| 590 ## - LOCAL NOTE (RLIN) | |
| Local note | Elsevier |
| Provenance (VM) [OBSOLETE] | ScienceDirect All Books |
| 590 ## - LOCAL NOTE (RLIN) | |
| Local note | Safari Books Online |
| Provenance (VM) [OBSOLETE] | Safari Tech Books Online |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Fermentation. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Beverages |
| General subdivision | Microbiology. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Fermented foods. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | SCIENCE |
| General subdivision | Chemistry |
| -- | Industrial & Technical. |
| Source of heading or term | bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | TECHNOLOGY & ENGINEERING |
| General subdivision | Chemical & Biochemical. |
| Source of heading or term | bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Beverages |
| General subdivision | Microbiology. |
| Source of heading or term | fast |
| -- | (OCoLC)fst00831050 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Fermentation. |
| Source of heading or term | fast |
| -- | (OCoLC)fst00922973 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Fermented foods. |
| Source of heading or term | fast |
| -- | (OCoLC)fst00922990 |
| 655 #7 - INDEX TERM--GENRE/FORM | |
| Genre/form data or focus term | Electronic books. |
| Source of term | local |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Holzapfel, Wilhelm, |
| Relator term | editor. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Alessandria, V., |
| Relator term | contributor. |
| 710 2# - ADDED ENTRY--CORPORATE NAME | |
| Corporate name or jurisdiction name as entry element | ScienceDirect eBooks. |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Display text | Print version: |
| Title | Advances in fermented foods and beverages : improving quality, technologies and health benefits. |
| Place, publisher, and date of publication | Cambridge, England ; Waltham, Massachusetts ; Kidlington, England : Woodhead Publishing, ©2015 |
| Physical description | xxv, 559 pages |
| Series data for related item | Woodhead Publishing in food science, technology, and nutrition ; Number 265 |
| International Standard Book Number | 9781782420156 |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE | |
| Uniform title | Woodhead Publishing in food science, technology, and nutrition ; |
| Volume number/sequential designation | no. 265. |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://ezproxy.alfaisal.edu/login?url=https://www.sciencedirect.com/science/book/9781782420156">http://ezproxy.alfaisal.edu/login?url=https://www.sciencedirect.com/science/book/9781782420156</a> |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://ezproxy.alfaisal.edu/login?url=http://my.safaribooksonline.com/9781782420156?tocview=true">http://ezproxy.alfaisal.edu/login?url=http://my.safaribooksonline.com/9781782420156?tocview=true</a> |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Library of Congress Classification |
| Koha item type | eBooks |
No items available.