Color in Food: Improving Quality (Record no. 3504)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02268nam a2200217Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | 00IHBT |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20140908102140.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 130910s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1855735903 |
| 041 ## - LANGUAGE CODE | |
| Language code of original | ENG |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 664 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | MacDougall,Douglas B. [Ed.] |
| 9 (RLIN) | 5828 |
| 245 ## - TITLE STATEMENT | |
| Title | Color in Food: Improving Quality |
| Statement of responsibility, etc. | Edited by Douglas B. MacDougall |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc. | New York |
| Name of publisher, distributor, etc. | CRC Press |
| Date of publication, distribution, etc. | 2002 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xiii, 378p |
| 440 ## - SERIES STATEMENT/ADDED ENTRY--TITLE | |
| Title | Woodhead Publishing in Science and Technology |
| 9 (RLIN) | 5829 |
| 500 ## - GENERAL NOTE | |
| General note | Colour is one of the most important cues used by consumers to assess the quality of a food product. It may be defined as the individual's response to the visual signals generated by the light on a product. This important collection reviews how colour is perceived and measured, and ways in which it can be better understood and controlled in food. Part one looks at colour perception and measurement. Chapter 2 discusses the concept of the total appearance of food, of which colour is one component, and relates this to sensory assessment techniques. The following chapters consider the principles of instrumental colour measurement, models of colour appearance, colour measurement by colour reflectance, and sorting by colour. Part two begins with a review of the chemistry of food colorants. This provides a context for the following chapters which focus on the factors determining colour stability in vegetables, fruits and meat. A final group of chapters then look at colour enhancement of foods from the use of genetic modification to developments in natural colourings. Colour in food is a standard work on both understanding, measuring and controlling one of the most important quality attributes of any food product. Reviews how colour is perceived and measured, and ways in which it can be better understood and controlled in food Considers the principles of instrumental colour measurement, models of colour appearance and perception, colour measurement by colour reflectance, and sorting by colour Examines the chemistry of food colorants and focusses on the factors determining colour stability in vegetables, fruits and meat |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Technology & Engineering |
| 9 (RLIN) | 1980 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food Science |
| 9 (RLIN) | 5592 |
| 856 ## - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | http://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=3504 |
| Link text | http://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=3504 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | BOOK |
| Source of classification or shelving scheme | |
| Source of acquisition | Price effective from | Permanent Location | Date last seen | Not for loan | Date acquired | Source of classification or shelving scheme | Koha item type | Barcode | Damaged status | Lost status | Cost, normal purchase price | Withdrawn status | Current Location | Full call number |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Researchco Book Agency, New Delhi, Bill No.2541/2003, Dated 04-03-2004 | 2013-12-18 | CSIR-Institute of Himalayan Bioresource Technology | 2013-12-18 | 2013-12-18 | BOOKS | 3505 | 9810.00 | CSIR-Institute of Himalayan Bioresource Technology | 664 COL |