Fermented Foods and Beverages of the World (Record no. 5267)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02392nam a2200277Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | 00IHBT |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20140908102154.0 |
| 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 | 9781420094954 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | IHBT |
| 041 ## - LANGUAGE CODE | |
| Language code of original | ENG |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 664.4 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Tamang, Jyoti Prakash [Ed.] |
| 9 (RLIN) | 8145 |
| 245 ## - TITLE STATEMENT | |
| Title | Fermented Foods and Beverages of the World |
| Statement of responsibility, etc. | Edited by Jyoti Prakash Tamang, Kasipathy Kailasapathy. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc. | Boca Raton |
| Name of publisher, distributor, etc. | CRC Press -Taylor and Francis |
| Date of publication, distribution, etc. | 2010 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xii, 448 p. |
| Other physical details | ill. |
| Dimensions | 25 cm |
| 500 ## - GENERAL NOTE | |
| General note | Did you know? It’s estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts for between five and forty percent of daily meals. Fermented Foods and Beverages of the World is an up-to-date review on fermentation practices, covering its storied past, cultural aspects, microbiology, biochemistry, nutrition, and functionality. With contributions from 24 seasoned fermentation authorities, this book begins with a concise introduction to food fermentation – one of the oldest biotechnological processes – including its history and global varieties. After covering the various preparation techniques and culinary methods, the book addresses the microbiology-phenotypic and genotypic characterizations, the identifications of functional microorganisms, the functional and technological properties, and issues related to food safety. The book also explores the functional properties of fermentation, how it improves product shelf life, ensures food safety, enriches nutritional supplements, and increases the probiotic functions in some foods. The rising popularity of probiotic and prebiotic foods and the health benefits they are known for are also discussed. Covering many undocumented minor or lesser-known ethnic fermented products, Fermented Foods and Beverages of the World is an all-in-one guide to global fermentation practices and consumption behaviors. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Fermentation |
| 9 (RLIN) | 8146 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food--Microbiology |
| 9 (RLIN) | 5476 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food--History |
| 9 (RLIN) | 8147 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Fermented milk |
| 9 (RLIN) | 8148 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Beverages |
| 9 (RLIN) | 8149 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food |
| 9 (RLIN) | 4008 |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Kailasapathy, Kasipathy. [Ed.] |
| 9 (RLIN) | 8150 |
| 856 ## - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | http://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=5267 |
| Link text | http://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=5267 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | BOOK |
| Source of classification or shelving scheme | |
| Price effective from | Permanent Location | Date last seen | Not for loan | Date acquired | Source of classification or shelving scheme | Koha item type | Lost status | Cost, normal purchase price | Withdrawn status | Source of acquisition | Date checked out | Total Checkouts | Damaged status | Barcode | Current Location | Full call number |
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| 2013-12-18 | CSIR-Institute of Himalayan Bioresource Technology | 2019-10-14 | 2013-12-18 | BOOKS | 7605.00 | Prashant Book Agency, Bill No. 1077, Dated 02-03-2012 | 2019-09-26 | 2 | 5287 | CSIR-Institute of Himalayan Bioresource Technology | 664.4 FER |