Natural food flavors and colorants / (Record no. 62436)
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| 001 - CONTROL NUMBER | |
| control field | sulb-eb0030784 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | BD-SySUS |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20170713221236.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS | |
| fixed length control field | m o d |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr cn||||||||| |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 110304s2011 nju ob 001 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | DG1 |
| Language of cataloging | eng |
| Description conventions | pn |
| Transcribing agency | DG1 |
| Modifying agency | EBLCP |
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| -- | TEFOD |
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| -- | COO |
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| 019 ## - | |
| -- | 740619795 |
| -- | 742333098 |
| -- | 773581287 |
| -- | 778206080 |
| -- | 816831081 |
| -- | 839374237 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9780470959152 |
| Qualifying information | (electronic bk.) |
| International Standard Book Number | 0470959150 |
| Qualifying information | (electronic bk.) |
| International Standard Book Number | 9780470959060 |
| International Standard Book Number | 0470959061 |
| International Standard Book Number | 9780470959114 |
| Qualifying information | (electronic bk.) |
| International Standard Book Number | 0470959118 |
| Qualifying information | (electronic bk.) |
| Canceled/invalid ISBN | 9780813821108 |
| Qualifying information | (hardback) |
| Canceled/invalid ISBN | 081382110X |
| Qualifying information | (hardback) |
| 024 8# - OTHER STANDARD IDENTIFIER | |
| Standard number or code | 9786613052353 |
| 029 1# - OTHER SYSTEM CONTROL NUMBER (OCLC) | |
| OCLC library identifier | AU@ |
| System control number | 000046946118 |
| OCLC library identifier | DEBBG |
| System control number | BV041393599 |
| OCLC library identifier | DEBSZ |
| System control number | 430946058 |
| OCLC library identifier | NLGGC |
| System control number | 356480682 |
| OCLC library identifier | NZ1 |
| System control number | 14926399 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)705355117 |
| Canceled/invalid control number | (OCoLC)740619795 |
| -- | (OCoLC)742333098 |
| -- | (OCoLC)773581287 |
| -- | (OCoLC)778206080 |
| -- | (OCoLC)816831081 |
| -- | (OCoLC)839374237 |
| 037 ## - SOURCE OF ACQUISITION | |
| Stock number | 10.1002/9780470959152 |
| Source of stock number/acquisition | Wiley InterScience |
| Note | http://www3.interscience.wiley.com |
| Stock number | 64EAD58E-F384-47A2-BF94-7D962212E6A8 |
| Source of stock number/acquisition | OverDrive, Inc. |
| Note | http://www.overdrive.com |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TP418 |
| Item number | .A88 2011eb |
| 070 ## - NATIONAL AGRICULTURAL LIBRARY CALL NUMBER | |
| Classification number | TP418 |
| Item number | .A88 2011 |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 664/.5 |
| Edition number | 22 |
| 049 ## - LOCAL HOLDINGS (OCLC) | |
| Holding library | MAIN |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Attokaran, Mathew. |
| 245 10 - TITLE STATEMENT | |
| Title | Natural food flavors and colorants / |
| Statement of responsibility, etc. | Mathew Attokaran. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc. | Hoboken, N.J. : |
| Name of publisher, distributor, etc. | Wiley, |
| Date of publication, distribution, etc. | 2011. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource (xv, 24, 429 pages). |
| 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 | IFT Press series |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc | Includes bibliographical references and index. |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Front Matter -- Colour Plates -- General. Part Introduction -- Analytical Matters -- Flavors -- Spices -- Essential Oils -- Food Colors -- Preparation of Plant Material for Extraction -- Methods of Extraction of Essential Oils -- Solvent Extraction -- Supercritical Fluid Extraction -- Homogenization of Extracts -- Suspension in Solids -- Deterioration During Storage and Processing -- Individual Flavors and Colorants. Part Introduction -- Ajwain (Bishop's Weed) -- Allspice (Pimenta) -- Anka-Red Fungus -- Aniseed -- Annatto -- Asafoetida -- Basil -- Bay Leaf (Laurel) -- Beet Root -- Bergamot Mint -- Black Cumin -- Black Pepper -- Capsicum -- Caramel -- Caraway -- Cardamom -- Carob Pod -- Carrot -- Cassia -- Celery Seed -- Chicory -- Cinnamon -- Cinnamon Leaf -- Clove -- Clove Leaf -- Coca Leaf -- Cochineal -- Cocoa -- Coffee -- Coriander -- Coriander Leaf -- Cumin -- Curry Leaf -- Date -- Davana -- Dill -- Fennel -- Fenugreek -- Galangal: Greater -- Galangal: Kaempferia -- Galangal: Lesser -- Garcinia Fruit -- Garlic -- Ginger -- Grape -- Grapefruit -- Green Leaves -- Hops -- Hyssop -- Japanese Mint -- Juniper Berry -- Kokam -- Kola Nut -- Large Cardamom -- Lemon -- Lemongrass -- Licorice -- Lime -- Long Pepper -- Lovage -- Mace -- Mandarin -- Marigold -- Marjoram -- Mustard -- Nutmeg -- Onion -- Orange -- Oregano -- Paprika -- Parsley -- Peppermint -- Red Sandalwood -- Rosemary -- Saffron -- Sage -- Savory (Sweet Summer) -- Spearmint -- Star Anise -- Sweet Flag (Calamus) -- Tamarind -- Tarragon -- Tea -- Thyme -- Tomato -- Turmeric -- Vanilla -- Future Needs. Part Introduction -- Opportunities in Natural Flavors -- Opportunities in Natural Colorants -- Index of Systematic Biological Names -- Subject Index. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | "Natural Extracts as Food Flavors and Colorants, as its name implies, describes the natural extracts that are used as food flavors and colors. Part I addresses techniques and general characteristics of these natural extracts, including essential oils; solvent extraction; food colors; dispersion and solubitization; effect of heat; nutraceutical function; organoleptic function; and regulatory and analytical aspects. Part II focuses on each individual natural extract, with coverage including raw material; chemistry; extraction specifics; methods of testing; and uses. Chemical structure and properties of key constituents are provided. Wherever available, CAS number, FEMA number and E number are given. Determination of principal and significant constituents is described, so as to help analysts choose the right methods. Food scientists, researchers and product development professionals alike will find Natural Extracts as Food Flavors and Colorants an invaluable resource for understanding and using these natural food ingredients."-- |
| Assigning source | Provided by publisher. |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Machine generated contents note: Preface -- Part I General -- Chapter -- 1. Analytical matters -- 2. Flavours -- 3. Spices -- 4. Essential oils -- 5. Food colours -- 6. Preparation of plant material for extraction -- 7. Methods of extraction of essential oils -- 8. Solvent extraction -- 9. Super critical fluid extraction -- 10. Homogenization of extracts -- 11. Suspension on solids -- 12. Deterioration during storage and processing -- Part IIIndividual items -- 13. Ajwain (Bishop's weed) -- 14. Anka-red fungus -- 15. Aniseed -- 16. Annatto -- 17. Asafoetida -- 18. Basil -- 19. Bay leaf -- 20. Beet root -- 21. Bergamot mint -- 22. Black cumin -- 23. Black pepper -- 24. Capsicum -- 25. Carab pod -- 26. Caramel -- 27. Caraway -- 28. Cardamom -- 29. Carrot -- 30. Cassia -- 31. Celery seed -- 32. Chicory -- 33. Cinnamon -- 34. Cinnamon leaf -- 35. Clove -- 36. Clove leaf -- 37. Coca leaf -- 38. Cochineal -- 39. Cocoa -- 40. Coffee -- 41. Coriander -- 42. Coriander leaf -- 43. Cumin -- 44. Curry leaf -- 45. Date -- 46. Davana -- 47. Dill -- 48. Fennel -- 49. Fenugreek -- 50. Galangal-Greater -- 51. Galangal-Kaempferia -- 52. Galangal-Lesser -- 53. Garcinia fruit -- 54. Garlic -- 55. Ginger -- 56. Grape -- 57. Grape fruit -- 58. Green leaves -- 59. Hops -- 60. Hyssop -- 61. Japanese mint -- 62. Juniper berry -- 63. Kokam -- 64. Kola nut -- 65. Large cardamom -- 66. Lemon -- 67. Lemongrass -- 68. Licorice -- 69. Lime -- 70. Lovage -- 71. Mace -- 72. Mandarin -- 73. Marigold -- 74. Marjoram -- 75. Mustard -- 76. Nutmeg -- 77. Onion -- 78. Orange -- 79. Oregano -- 80. Paprika -- 81. Parsley -- 82. Pepper long -- 83. Peppermint -- 84. Pimenta -- 85. Red sandalwood -- 86. Rosemary -- 87. Saffron -- 88. Sage -- 89. Savory (Sweet summer) -- 90. Spearmint -- 91. Star anise -- 92. Sweet flag (Calamus) -- 93. Tamarind -- 94. Tarragon -- 95. Tea -- 96. Thyme -- 97. Tomato -- 98. Turmeric -- 99. Vanilla -- Part III Future needs -- 100. Opportunities in natural flavours -- 101. Opportunities in natural colorants. |
| 588 0# - SOURCE OF DESCRIPTION NOTE | |
| Source of description note | Print version record. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Flavoring essences. |
| Topical term or geographic name as entry element | Coloring matter in food. |
| Topical term or geographic name as entry element | Natural foods. |
| Topical term or geographic name as entry element | Natural food. |
| Topical term or geographic name as entry element | Chemical engineering. |
| Topical term or geographic name as entry element | Engineering. |
| Topical term or geographic name as entry element | TECHNOLOGY & ENGINEERING |
| General subdivision | Food Science. |
| Source of heading or term | bisacsh |
| Topical term or geographic name as entry element | Coloring matter in food. |
| Source of heading or term | fast |
| Authority record control number | (OCoLC)fst00868743 |
| Topical term or geographic name as entry element | Flavoring essences. |
| Source of heading or term | fast |
| Authority record control number | (OCoLC)fst00927112 |
| Topical term or geographic name as entry element | Natural foods. |
| Source of heading or term | fast |
| Authority record control number | (OCoLC)fst01034032 |
| 655 #4 - INDEX TERM--GENRE/FORM | |
| Genre/form data or focus term | Electronic books. |
| 710 2# - ADDED ENTRY--CORPORATE NAME | |
| Corporate name or jurisdiction name as entry element | Wiley InterScience (Online service) |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Relationship information | Print version: |
| Main entry heading | Attokaran, Mathew. |
| Title | Natural food flavors and colorants. |
| Place, publisher, and date of publication | Hoboken, N.J. : Wiley, 2011 |
| International Standard Book Number | 9780813821108 |
| Record control number | (DLC) 2010041001 |
| -- | (OCoLC)669751118 |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE | |
| Uniform title | IFT Press series. |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://onlinelibrary.wiley.com/book/10.1002/9780470959152">http://onlinelibrary.wiley.com/book/10.1002/9780470959152</a> |
| Public note | Wiley Online Library [Free Download only for SUST IP] |
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