| 000 -LEADER |
|---|
| fixed length control field |
04532cam a22005415i 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
21675482 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
NUST |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20241029102207.0 |
| 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 ||||||||||| |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
180409s2018 gw |||| o |||| 0|eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2019743410 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9783319748207 |
| 024 7# - OTHER STANDARD IDENTIFIER |
|---|
| Standard number or code |
978-3-030-09082-1 |
| Source of number or code |
https:doi.org/10.1007/978-3-319-74820-7 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(DE-He213)978-3-319-74820-7 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
pn |
| -- |
rda |
| Transcribing agency |
DLC |
| 072 #7 - SUBJECT CATEGORY CODE |
|---|
| Subject category code |
PSG |
| Source |
bicssc |
| 072 #7 - SUBJECT CATEGORY CODE |
|---|
| Subject category code |
PSG |
| Source |
thema |
| 072 #7 - SUBJECT CATEGORY CODE |
|---|
| Subject category code |
TEC012010 |
| Source |
bisacsh |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
664.024 |
| Edition number |
23 |
| 245 00 - TITLE STATEMENT |
|---|
| Title |
Innovations in Technologies for Fermented Food and Beverage Industries / |
| Statement of responsibility, etc. |
edited by Sandeep Kumar Panda, Prathapkumar Halady Shetty. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
1st ed. 2018. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Cham : |
| Name of producer, publisher, distributor, manufacturer |
Springer International Publishing : |
| -- |
Imprint: Springer, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2018. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
1 online resource (VIII, 339 pages 49 illustrations, 40 illustrations in color.) |
| 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 |
| 347 ## - DIGITAL FILE CHARACTERISTICS |
|---|
| File type |
text file |
| Encoding format |
PDF |
| Source |
rda |
| 490 1# - SERIES STATEMENT |
|---|
| Series statement |
Food Microbiology and Food Safety |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Linkage |
Includes bibliographical references and index |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
1 Innovative technologies and implications in food and beverage industries: an overview -- 2 Yeasts and Lactic acid bacteria as potential starter cultures for fermented foods -- 3 Advances in fermentation technology for health -- 4 Advances in fermentation technology for novel food products -- 5 Beer, Wine and Spirits : Technological interventions that benefit production, quality and economics -- 6 Alcoholic beverages: Technology for next generation marketing -- 7 Advances in probiotics, prebiotics and nutraceuticals -- 8 Probiotic milk products: Inventions towards ultramodern production plants -- 9 Non-dairy probiotic foods: Innovations and current market status -- 10 Technological Interventions in Fermented Meat Production: the Commercial Perspective -- 11 Modernisation of fermenters for large scale production in food and beverage industry -- 12 Advances in genetic engineering for higher production and quality improvement of food and beverages -- 13 Innovative and safe packaging technologies for food and beverages: updated review -- 14 Role of consumers in innovation of novel food and beverages -- 15 IPRS in respect to food and beverages -- 16 Application of computational intelligence techniques for forecasting problematic wine fermentations using data from classical chemical measurements. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
This book covers innovations in starter culture, production of health beneficial fermented food products, technological intervention in beer, wine and spirits production, marketing of alcoholic beverages, modernization of dairy plants for production of fermented dairy products, non-diary probiotics, development of automatic fermenters, and packaging technology. Furthermore, it includes genetic engineering for improved production and quality improvement of food and beverages, which allows forecasting of the quality of the final product. Specifically this includes applications of hybrid methods combining multivariate statistics and computational intelligence, the role of consumers in innovation of novel food and beverages, and IPRS in respect to food and beverages. Innovations in Technologies for Fermented Food and Beverage Industries is a resource for students, researchers, professionals in the industry, as well as governments in their efforts to adopt technologies of their interest. |
| 588 ## - SOURCE OF DESCRIPTION NOTE |
|---|
| Source of description note |
Description based on publisher-supplied MARC data. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food-Biotechnology. |
| 9 (RLIN) |
126555 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Microbiology. |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food Microbiology. |
| Authority record control number or standard number |
https://scigraph.springernature.com/ontologies/product-market-codes/L23040 |
| 9 (RLIN) |
107740 |
| 650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food Science. |
| Authority record control number or standard number |
https://scigraph.springernature.com/ontologies/product-market-codes/C15001 |
| 9 (RLIN) |
126556 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Panda, Sandeep Kumar. |
| Relator term |
editor. |
| 9 (RLIN) |
126557 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Shetty, Prathapkumar Halady. |
| Relator term |
editor. |
| 9 (RLIN) |
126558 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Catalouge By Rani Shaista Kanwal |
| 9 (RLIN) |
126486 |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY |
|---|
| Relationship information |
Print version: |
| Title |
Innovations in technologies for fermented food and beverage industries |
| International Standard Book Number |
978-3-030-09082-1 |
| Record control number |
(DLC) 2018937645 |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY |
|---|
| Relationship information |
Printed edition: |
| International Standard Book Number |
978-3-030-09082-1 |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY |
|---|
| Relationship information |
Printed edition: |
| International Standard Book Number |
978-3-030-09082-1 |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY |
|---|
| Relationship information |
Printed edition: |
| International Standard Book Number |
978-3-030-09082-1 |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE |
|---|
| Uniform title |
Food Microbiology and Food Safety |
| 9 (RLIN) |
126559 |
| 906 ## - LOCAL DATA ELEMENT F, LDF (RLIN) |
|---|
| a |
0 |
| b |
ibc |
| c |
origres |
| d |
u |
| e |
ncip |
| f |
20 |
| g |
y-gencatlg |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Koha item type |
Book |
