MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02887nam a22004335i 4500 |
| 001 - CONTROL NUMBER |
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| control field |
21680588 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20201027143650.0 |
| 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 |
170927s2018 gw |||| o |||| 0|eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2019746851 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9783319657516 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9783319657493 |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
E-BOOK (Available ON-CAMPUS only) |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Baglio, Ettore. |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Chemistry and Technology of Honey Production |
| 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 : |
| Date of production, publication, distribution, manufacture, or copyright notice |
2018. |
| 490 1# - SERIES STATEMENT |
|---|
| Series statement |
Chemistry of Foods, |
| International Standard Serial Number |
2199-689X |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
1 The Industry of Honey. An Introduction<br/>2 Honey: Processing Techniques and Treatments<br/>3 Overheating Indexes and Honey Quality |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
This Brief explains and discusses honey and its production from a chemical perspective. It outlines why honey is a special and unique food, being produced by bees from the nectar of plants or from secretions of living parts of plants. Although glucose and fructose are the main constituents of honey, its overall composition is far from being simple or uniform: other substances such as organic acids, enzymes, or minerals are found in varying amounts. In this Brief, the author addresses the factors that influence the composition of the honey as well as the consequences that the composition has on properties such as color, crystallization, density, viscosity, or the refractive index. This Brief also introduces some of the most commonly used quality parameters for the determination of ageing and/or overheating: 5-hydroxymethylfurfural (HMF) and diastase. Other recently proposed constituents for quality parameters are also mentioned, e.g. 1,2 dicarbonyl compounds (3 deoxyglucosone, methylglyoxal, glyoxal) and furosine, also named 2-furoylmethyl lysine. |
| 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 as entry element |
Analytical chemistry. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Biochemistry. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food-Biotechnology. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Industrial safety. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Nutrition. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Quality control. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Reliability. |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food Science. |
| Authority record control number |
https://scigraph.springernature.com/ontologies/product-market-codes/C15001 |
| 650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Analytical Chemistry. |
| Authority record control number |
https://scigraph.springernature.com/ontologies/product-market-codes/C11006 |
| 650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Biochemistry, general. |
| Authority record control number |
https://scigraph.springernature.com/ontologies/product-market-codes/L14005 |
| 650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Nutrition. |
| Authority record control number |
https://scigraph.springernature.com/ontologies/product-market-codes/C18000 |
| 650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Quality Control, Reliability, Safety and Risk. |
| Authority record control number |
https://scigraph.springernature.com/ontologies/product-market-codes/T22032 |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE |
|---|
| Uniform title |
Chemistry of Foods, |
| International Standard Serial Number |
2199-689X |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
|---|
| Uniform Resource Identifier |
<a href="http://search.ebscohost.com/login.aspx?direct=true&db=nlebk&AN=1608196&site=ehost-live">http://search.ebscohost.com/login.aspx?direct=true&db=nlebk&AN=1608196&site=ehost-live</a> |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
E-books |
