MARC details
| 000 -LEADER |
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| fixed length control field |
05059cam a2200541 i 4500 |
| 001 - CONTROL NUMBER |
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| control field |
33880 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
MED |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20250804113741.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS |
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| fixed length control field |
m o d |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
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| fixed length control field |
cr |n||||||||| |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
200221s2019 enk ob 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9780128146408 |
| Qualifying information |
(en l�inia) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
0128146400 |
| Qualifying information |
(en l�inia) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| Canceled/invalid ISBN |
0128146397 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| Canceled/invalid ISBN |
9780128146392 |
| 035 ## - SYSTEM CONTROL NUMBER |
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| System control number |
(OCoLC)1151099187 |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
ESCGB |
| Language of cataloging |
cat |
| Description conventions |
rda |
| Transcribing agency |
ESCGB |
| Modifying agency |
OCLCQ |
| -- |
OCLCL |
| -- |
OCLCQ |
| -- |
OCLCL |
| 080 ## - UNIVERSAL DECIMAL CLASSIFICATION NUMBER |
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| Universal Decimal Classification number |
663 |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
664.7207 |
| Assigning agency |
OCoLC |
| Edition number |
22/eng/20230216 |
| 245 00 - TITLE STATEMENT |
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| Title |
Flour and breads and their fortification in health and disease prevention / |
| Statement of responsibility, etc. |
edited by Victor R. Preedy, Ronald Ross Watson. |
| 250 ## - EDITION STATEMENT |
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| Edition statement |
Second edition. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
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| Place of production, publication, distribution, manufacture |
London : |
| Name of producer, publisher, distributor, manufacturer |
Academic Press, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2019 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
1 recurs en l�inia (1 recurs en l�inia) |
| 336 ## - CONTENT TYPE |
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| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent/cat |
| 337 ## - MEDIA TYPE |
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| Media type term |
inform�atic |
| Media type code |
c |
| Source |
rdamedia/cat |
| 338 ## - CARRIER TYPE |
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| Carrier type term |
recurs en l�inia |
| Carrier type code |
cr |
| Source |
rdacarrier/cat |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Inclou refer�encies bibliogr�afiques i �index. |
| 505 0# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Front Cover; Flour and Breads and their Fortification in Health and Disease Prevention; Copyright; Contents; Contributors; Section 1: Introductory Chapters; Chapter 1: Deamidation of Gluten Proteins as a Tool for Improving the Properties of Bread; Introduction; Methods for Deamidation; Acid/Alkali; Enzyme; Anion/Cation-Exchange Resin; Functions Changed by Deamidation; Physicochemical Functions; Physiological Functions; References; Chapter 2: Polycyclic Aromatic Hydrocarbons (PAHs) in Flour, Bread, and Breakfast Cereals; Introduction; Legislation on PAHs; Analysis Methods |
| 505 8# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Level of PAHs in Flour, Bread, and Breakfast CerealsConclusion; References; Chapter 3: A Review of Adulteration Versus Authentication of Flour; Introduction; The Concept of Food Authenticity; The Application of Various Techniques in the Authentication of Flour and Bakery Products; Microscopy Techniques; Molecular Biology Techniques; Spectroscopy Techniques; Vibrational Spectroscopy Methods-Infrared; Electronic Spectroscopy Methods-Fluorescence; Analytical Techniques for Elemental Analysis; Imaging Spectroscopy Methods; Nuclear Magnetic Resonance (NMR) Spectroscopy Methods |
| 505 8# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Separation TechniquesLC Methods; GC Methods; Occurrence of a Titration Technique; References; Chapter 4: The Fate of Alternaria Toxins in the Wheat-Processing Chain; Introduction; Presence of Alternaria Toxins in Wheat and Wheat-Based Products; Effect of Wheat Harvesting and Cleaning on Levels of Alternaria Toxins; Distribution of Alternaria Toxins in Wheat-Milling Fractions; Fate of Alternaria Toxins During Bread Production; Fate of Alternaria Toxins During Dough Fermentation; Fate of Alternaria Toxins During Baking; Reduction of Alternaria Toxins During the Extrusion Process of Wheat |
| 505 8# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Innovative Techniques for Reduction of Alternaria ToxinsConclusion; Acknowledgments; References; Chapter 5: Organophosphorus Pesticides (OPPs) in Bread and Flours; Introduction; Analytical Methods for the Determination of OPPs in Bread and Flours; Analysis of OPPs in Bread; Analysis of OPPs in Flours; Occurrence of OPPs in Bread and Flours; Dissipation Kinetic Studies; Conclusions and Trends; Acknowledgments; References; Section 2: Flours and Breads; Section 2.1: Monotypes; Chapter 6: Flour and Bread From Black, Purple, and Blue-Colored Wheats; Introduction |
| 505 8# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Breeding for Colored Wheat VarietiesNutritional Composition and Bread-Making Quality Indicators; Total Phenolic and Anthocyanin Content, Phenolic Acid Composition and Antioxidant Properties of Colored Wheats and Their Breads; Total Phenolic Content; Phenolic Acid Composition; Total Anthocyanin Content; Antioxidant Properties; Future Perspectives; Summary Points; References; Chapter 7: Emmer (Triticum turgidum ssp. dicoccum) Flour and Bread; Introduction; Type of Utilization; Bread-Making History; Flour and Bread Fortification With Emmer; Emmer Impact on Combating Malnutrition |
| 588 ## - SOURCE OF DESCRIPTION NOTE |
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| Source of description note |
Descripci�o del recurs: 21 febrer 2020. |
| 650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Farines. |
| 650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Pa. |
| 650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Additius alimentaris. |
| 650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Aliments enriquits. |
| 650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Medicina preventiva. |
| 655 #4 - INDEX TERM--GENRE/FORM |
|---|
| Genre/form data or focus term |
Llibres electr�onics. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Preedy, Victor R., |
| Relator term |
editor literari. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Watson, Ronald R. |
| Fuller form of name |
(Ronald Ross), |
| Relator term |
editor literari. |
| 758 ## - RESOURCE IDENTIFIER |
|---|
| Label |
Flour and breads and their fortification in health and disease prevention (Text) |
| Real World Object URI |
https://id.oclc.org/worldcat/entity/E39PCFXBxFj3GWxgbMRGKpFqcP |
| Relationship |
https://id.oclc.org/worldcat/ontology/hasWork |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY |
|---|
| Relationship information |
Versi�o impresa : |
| Title |
Flour and breads and their fortification in health and disease prevention. |
| Edition |
Second edition. |
| Place, publisher, and date of publication |
London, Academic Press, 2019 |
| International Standard Book Number |
0128146397 |
| -- |
9780128146392 |
| Record control number |
(OCoLC)1047820173 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
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| Public note |
Acc�es restringit als usuaris de la UAB |
| Uniform Resource Identifier |
<a href="https://app.knovel.com/web/toc.v/cid:kpFBTFHDPC/viewerType:toc/root_slug:flour-breads-their-fortification?kpromoter=federation">https://app.knovel.com/web/toc.v/cid:kpFBTFHDPC/viewerType:toc/root_slug:flour-breads-their-fortification?kpromoter=federation</a> |
| 936 ## - OCLC/CONSER MISCELLANEOUS DATA (OCLC); PIECE USED FOR CATALOGING (pre-AACR2) (RLIN) |
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| OCLC control number(s) of parallel record(s) (OCLC); Piece used for cataloging, PUC (RLIN) |
BATCHLOAD |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
كتاب |
| Suppress in OPAC |
No |
| 948 ## - LOCAL PROCESSING INFORMATION (OCLC); SERIES PART DESIGNATOR (RLIN) |
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| h (OCLC) |
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