MARC details
| 000 -LEADER |
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| fixed length control field |
02266nam a2200301Ia 4500 |
| 000 - LEADER |
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| fixed length control field |
05248naaa 01201uu |
| 001 - CONTROL NUMBER |
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| control field |
https://directory.doabooks.org/handle/20.500.12854/68393 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20211222133948.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
211013s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9783039434602 |
| 024 ## - OTHER STANDARD IDENTIFIER |
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| Standard number or code |
10.3390/books978-3-03943-461-9 |
| 042 ## - AUTHENTICATION CODE |
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| Authentication code |
dc |
| 245 #0 - TITLE STATEMENT |
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| Title |
Application of Analytical Chemistry to Foods and Food Technology |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
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| Place of publication, distribution, etc. |
Basel, Switzerland |
| Name of publisher, distributor, etc. |
MDPI - Multidisciplinary Digital Publishing Institute |
| Date of publication, distribution, etc. |
2021 |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
1 electronic resource (224 p.) |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
The application of analytical chemistry to the food sector allows the determination of the chemical composition of foods and the properties of their constituents, contributing to the definition of their nutritional and commodity value. Furthermore, it is possible to study the chemical modifications that food constituents undergo as a result of the treatments they undergo (food technology). Food analysis, therefore, allows us not only to determine the quality of a product or its nutritional value, but also to reveal adulterations and identify the presence of xenobiotic substances potentially harmful to human health. Furthermore, some foods, especially those of plant origin, contain numerous substances with beneficial effects on health. While these functional compounds can be obtained from a correct diet, they can also be extracted from food matrices for the formulation of nutraceutical products or added to foods by technological or biotechnological means for the production of functional foods. On the other hand, the enormous growth of the food industry over the last 50 years has broadened the field of application of analytical chemistry to encompass not only food but also food technology, which is fundamental for increasing the production of all types of food. |
| 540 ## - TERMS GOVERNING USE AND REPRODUCTION NOTE |
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| Terms governing use and reproduction |
Creative Commons |
| 653 ## - INDEX TERM--UNCONTROLLED |
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| Uncontrolled term |
solid-liquid extraction |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Gallo, Monica |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Gallo, Monica |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Naviglio, Daniele |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Naviglio, Daniele |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
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| Uniform Resource Identifier |
<a href="https://directory.doabooks.org/handle/20.500.12854/68393">https://directory.doabooks.org/handle/20.500.12854/68393</a> |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
|---|
| Uniform Resource Identifier |
<a href="https://mdpi.com/books/pdfview/book/3408">https://mdpi.com/books/pdfview/book/3408</a> |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
|---|
| Uniform Resource Identifier |
<a href="www.oapen.org">www.oapen.org</a> |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
E-Book |
