MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02837cam a22003978i 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20250919012904.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
160620s 2014flua b a001 0 eng |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781439875889 |
| Terms of availability |
RM272.42 |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
|---|
| Level of rules in bibliographic description |
201608301202 |
| Level of effort used to assign nonsubject heading access points |
fadza |
| y |
06-20-2016 |
| z |
fashihah |
| 040 ## - CATALOGING SOURCE |
|---|
| Modifying agency |
UKM |
| Description conventions |
rda |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
|---|
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
TP453.C65N975 2014 9 |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
|---|
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
TP453.C65 |
| Local cutter number (OCLC) ; Book number/undivided call number, CALL (RLIN) |
N975 2014 9 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Nussinovitch, A., |
| Relator term |
author. |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Cooking innovations : |
| Remainder of title |
using hydrocolloids for thickening, gelling, and emulsification / |
| Statement of responsibility, etc. |
Amos Nussinovitch, Madoka Hirashima. |
| 246 30 - VARYING FORM OF TITLE |
|---|
| Title proper/short title |
Using hydrocolloids for thickening, gelling, and emulsification. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Boca Raton, Florida : |
| Name of producer, publisher, distributor, manufacturer |
CRC Press, |
| Date of production, publication, distribution, manufacture, or copyright notice |
[2014]. |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©2014. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xxxii, 344 pages : |
| Other physical details |
illustrations (color) ; |
| Dimensions |
24 cm. |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Source |
rdacontent. |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
unmediated |
| Source |
rdamedia. |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
volume |
| Source |
rdacarrier. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
'Hydrocolloids are among the most commonly used ingredients in the food industry. They function as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers. They also have applications in the areas of edible coatings and flavor release. Thanks to molecular gastronomy, they have now been brought to the forefront of modern cuisine -- available in small quantities for everyday use. While there a number of books devoted to production scale use of hydrocolloids, no book has yet addressed the needs of the chef. This volume is fully devoted to the fascinating topic of hydrocolloids and their unique applications in the kitchen.Each chapter addresses a particular hydrocolloid, protein hydrocolloid, or protein-polysaccharide complex. Starting with a brief description of the chemical and physical nature of the item, the authors go on to explore its manufacture and biological/toxicological properties. Emphasizing practical information for the professional chef and amateur cook alike, each chapter includes recipes demonstrating that particular product's unique abilities in cooking. Several formulations have been chosen specifically for food technologists, who will be able to manipulate the product for large-scale use or as a starting point for novel industrial formulations.'-- |
| Assigning source |
Provided by publisher. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Hydrocolloids. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Gums and resins. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Stabilizing agents. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Hirashima, Madoka, |
| Relator term |
author. |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b16344571 |
| b |
2019-11-12 |
| c |
2019-11-12 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
AM |
| Suppress in OPAC |
No |
| Call number prefix |
TP453.C65N975 2014 9 |
| 914 ## - VTLS Number |
|---|
| VTLS Number |
vtls003608327 |
| 991 ## - LOCAL NOTE (NAMA FAKULTI/INSTITUT/PUSAT) |
|---|
| a |
Program Sains Pemakanan,Pusat Pengajian Sains Jagaan Kesihatan,FSK,KKL |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Library |
PERPUSTAKAAN DR ABDUL LATIFF |
| Operator's initials, OID (RLIN) |
2016-07-06 |
| Cataloger's initials, CIN (RLIN) |
m |
| Material Type (Sierra) |
Printed Books |
| Language |
English |
| Country |
|
| -- |
0 |
| -- |
.b16344571 |
