Applied food science / (Record no. 38113)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 03768nam a22004818i 4500 |
| 001 - CONTROL NUMBER | |
| control field | BRILL9789086869336 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | nllekb |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20240508113950.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS | |
| fixed length control field | m d |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr un uuuua |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 231017s2022 gw sb 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9789086869336 |
| Qualifying information | (electronic book) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Canceled/invalid ISBN | 9789086863815 |
| Qualifying information | (print) |
| 024 7# - OTHER STANDARD IDENTIFIER | |
| Standard number or code | 10.3920/978-90-8686-933-6 |
| Source of number or code | DOI |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)1351199827 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | NL-LeKB |
| Transcribing agency | NL-LeKB |
| Description conventions | rda |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | eng |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX531 |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | BUS |
| Subject category code subdivision | 070010 |
| Source | bisacsh |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | BUS |
| Subject category code subdivision | 070080 |
| Source | bisacsh |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | KNDF |
| Source | bicssc |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | TEC |
| Subject category code subdivision | 012000 |
| Source | bisacsh |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 664 |
| Edition number | 23 |
| 245 10 - TITLE STATEMENT | |
| Title | Applied food science / |
| Statement of responsibility, etc. | edited by Bart Wernaart and Bernd van der Meulen. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Place of production, publication, distribution, manufacture | Leiden ; |
| -- | Boston : |
| Name of producer, publisher, distributor, manufacturer | Brill | Wageningen Academic, |
| Date of production, publication, distribution, manufacture, or copyright notice | 2022. |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Date of production, publication, distribution, manufacture, or copyright notice | ©2022 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource (500 pages) : |
| Other physical details | illustrations. |
| 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 |
| Source | rdacarrier |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes bibliographical references and index. |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Title | Front Matter / |
| Statement of responsibility | Bart Wernaart and Bernd van der Meulen -- 1. Introduction / |
| -- | Bernd M.J. van der Meulen and Bart F.W. Wernaart -- 2. Food law and regulatory affairs / |
| -- | Bernd M.J. van der Meulen and Bart F.W. Wernaart -- 3. Food ethics / |
| -- | Bart F.W. Wernaart -- 4. Consumer protection / |
| -- | Heleen van Loon and Bart F.W. Wernaart -- 5. Food policy / |
| -- | Sezin İba Gürsoy -- 6. Risk analysis for foods / |
| -- | Alie de Boer -- 7. Genetics / |
| -- | Niels P. Louwaars -- 8. Systems biology / |
| -- | Bas Teusink -- 9. Food processing / |
| -- | Ole G. Mouritsen, Karsten Olsen, and Vibeke Orlien -- 10. Hazard analysis and critical control points (HACCP) / |
| -- | Iain M. Ferris -- 11. Food microbiology / |
| -- | Bruno Pot and Marjon Wolters -- 12. Hostile microbiology / |
| -- | Rozita Vaskoska -- 13. Food toxicology / |
| -- | Aalt Bast -- 14. Food allergies and food allergen control / |
| -- | Harris A. Steinman and Comaine van Zijl -- 15. Radiation and radioactivity in the food sector / |
| -- | Anna Aladjadjiyan -- 16. Dietary reference values / |
| -- | Janneke Verkaik-Kloosterman -- 17. Nutrition and health / |
| -- | Alie de Boer -- 18. Nudging nutrition / |
| -- | Anastasia Vugts and Remco Havermans -- 19. Food market analysis / |
| -- | Iris van Hest -- 20. Food marketing / |
| -- | Sonja Floto-Stammen -- Back Matter / |
| -- | Bart Wernaart and Bernd van der Meulen. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | The food sciences cover a wide area from ethics to microbiology; from toxicology to law; from marketing to genetics. Professionals in the food sector may have to deal daily with issues related to another expertise than their own and with colleagues who have their expertise in any of these fields. The purpose of this book is to provide an introduction for (future) professionals, students, researchers, and teachers to all these different fields collectively known as the food sciences. Understanding the basics of other professionals' expertise will improve mutual understanding and communication. It will help to ask the right questions at the right moment to the right person. Each chapter is dedicated to one of the food sciences. It provides the basics in terms of scope, terminology, methods, and content. It is placed in a dynamic context by addressing recent developments and ongoing debates. |
| 546 ## - LANGUAGE NOTE | |
| Language note | English |
| 588 ## - SOURCE OF DESCRIPTION NOTE | |
| Source of description note | Description based on print version record. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Aliments |
| General subdivision | Analyse. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food |
| General subdivision | Analysis. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food |
| General subdivision | Composition. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Meulen, Bernd van der, |
| Relator term | editor. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Wernaart, Bart, |
| Relator term | editor. |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Relationship information | Print version: |
| Title | Applied food science. |
| Place, publisher, and date of publication | Leiden ; Boston : Brill | Wageningen Academic, 2022. |
| International Standard Book Number | 9789086863815 |
| Record control number | (OCoLC)1348636594 |
| 856 4# - ELECTRONIC LOCATION AND ACCESS | |
| Public note | DOI: |
| Uniform Resource Identifier | <a href="http://dx.doi.org/10.3920/978-90-8686-933-6">http://dx.doi.org/10.3920/978-90-8686-933-6</a> |
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