| 000 -LEADER |
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| fixed length control field |
09110cam a22005657i 4500 |
| 001 - CONTROL NUMBER |
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| control field |
18597107 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20181022104644.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
150429s2015 nyua b 001 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2015939993 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781493925773 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
1493925776 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)ocn898529523 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
BTCTA |
| Language of cataloging |
eng |
| Transcribing agency |
INAYA MEDICAL COLLEGE |
| Description conventions |
rda |
| Modifying agency |
YDXCP |
| -- |
TXI |
| -- |
OCLCF |
| -- |
OCLCQ |
| -- |
DLC |
| 041 ## - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
ENG |
| 042 ## - AUTHENTICATION CODE |
|---|
| Authentication code |
lccopycat |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX553.W3 |
| Item number |
W384 2015 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
664.028 GGW |
| Edition number |
23 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| 9 (RLIN) |
200 |
| Personal name |
Gutiérrez-López, Gustavo F |
| 245 00 - TITLE STATEMENT |
|---|
| Title |
Water stress in biological, chemical, pharmaceutical and food systems / |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
New York : |
| Name of producer, publisher, distributor, manufacturer |
Springer, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2015. |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©2015 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xxx, 667 pages : |
| Other physical details |
illustrations (some color) ; |
| Dimensions |
24 cm. |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
unmediated |
| Media type code |
n |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
volume |
| Carrier type code |
nc |
| Source |
rdacarrier |
| 490 1# - SERIES STATEMENT |
|---|
| Series statement |
Food engineering series |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
The state of water and its impact on pharmaceutical systems: lipid-based drug delivery systems and amorphous solids -- Food preservation by nano-structures- water interactions control -- Water and food appearance -- Maillard reaction in limited moisture and low water activity environment -- Carbohydrates and proteins as non-equilibrium components of biological materials -- Low-temperature mobility of water in sugar glasses: insights from thermally stimulated current study -- Functional behavior of different food components as affected by water and physical state -- Effect of different components of edible/biodegradable composite films on water-relationships in the polymer matrix -- Glass transition observed with cross-linked dextrans containing a small amount of water -- Sensorially and instrumentally detected antiplastizicing effect of water in corn flakes -- Characterization of a hydrate-dehydrate system with critical transitions in the typical range of processing and storage conditions -- Visco-elastic sorption behaviour of starch and gluten -- Molecular weight effects on enthalpy relaxation and fragility of amorphous carbohydrates -- Effect of dehydration conditions on the bulk and surface properties of the resulting dehydrated products -- Moisture sorption isotherms of foods: experimental methodology, mathematical analysis and practical applications -- Understanding cryopreservation of oyster oocytes from a physical chemistry perspective -- The role of water in the cryopreservation of seeds -- Water activity and microorganism control: past and future -- On modeling the effect of water activity on microbial growth and mortality kinetics -- Importance of halophilic and halotolerant lactic acid bacteria in cheeses -- Influence of water activity and molecular mobility on peroxidase activity in solution -- Phase transitions in sugars and protein systems: study of stability of lysozyme in amorphous sugar matrices -- An exhaustive study about physicochemical and structural changes during drying of apple discs -- Defining high and low spray drying temperatures for aloe vera gel -- Mexican plum (spondias purpurea l.) Moisture sorption properties -- Antioxidant activity of microencapsulated capsicum annuum oily extract obtained by spray drying -- Physical-chemical properties and microstructure of agave powders obtained by spray drying -- Stabilization and controlled release of invertase through the addition of trehalose in wet and dried alginate-chitosan beads -- Rheology and stability of citral/sugar microemulsions -- Response surface methodology to assay the effect of the addition of proteins and hydrocolloids on the water mobility of gluten free pasta formulations -- Effects of aw reduction and type of sugar in rheological behavior, water mobility and structural changes in apples -- Effect of water content on thermo-physical properties and freezing times of foods -- Effect of water content on thermo-physical properties and freezing times of foods -- Freezing rate effect on thermal transition of blueberries -- Glass transition temperature of some thai fruits using differential scanning calorimetry: influence of annealing and sugar composition -- Effect of emulsifier on complex formation and in vitro digestibility of gelatinized potato starch -- Influence of alcohols and polyols on the behavior of aqueous solutions of? ctoglobulin at ph 5.5 -- Effects of protein conformational modifications, enthalpy relaxation and interaction with water on the solubility of milk protein concentrate powder -- Active edible films based on modified corn starch for food applications -- Influence of moisture content and temperature on the stability of a dehydrated probiotic dairy product containing bifidobacterium infantis or lactobacillus acidophilus -- Effect of relative humidity on shrinkage and color changes in dehydrated strawberry -- Effect of blanching and/or osmotic dehydration on texture and rheological properties of apple tissue -- Water activity depression of tejocote fruit (crataegus pubescens) using osmotic solutions and pressure gradients -- Prediction approach to the glass transition temperature of amorphous carbohydrate polymer -- Effect of sugars on the release of aroma compounds in model systems -- Wetting behavior of chitosan solutions on blueberry epicarp with or without epicuticular waxes -- Influence of brine concentration on moisture and nacl transport during meat salting -- Relationship between electrical conductivity and water activity of starch: water composites -- Water content, aw and enzyme activity (xaa-prolyl dipeptidyl aminopeptidase) during the germination process of cocoa beans (theobroma cacao l.) -- Water fraction effect in the rheological behavior of jalapeño pepper pulp -- Calorimetric and thermogravimetric analysis of agave tequilana weber fibers -- Study of allspice fluidized bed drying (pimenta dioica l. Merril) by biochemical and structural analysis -- Refined hemisphaericin stabilization by microencapsulation with Arabic gum and spray drying -- Water antiplasticization effect in biscuits as affected by glucose and sucrose addition -- Physicochemical characterization of regional breads produced in the northern mountains of Puebla State, Mexico -- Structural relaxation of salmon gelatin films in the glassy state -- Relationship between raw material characteristics and dehydration parameters of vegetables dried using a new kind of solar dryer -- Caking process and microstructural changes of wall materials used in spray-drying process -- Food matrix-structure quality preservation: water removal operation conditions control during convective drying. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
Water Stress Management contains the invited lectures and selected oral and poster presentations of the 11th International Symposium on the Properties of Water (ISOPOW), which was held in Queretaro, Mexico 5-9 September 2010. The text provides a holistic description and discussion of state-of-the-art topics on the role of water in Biological, Chemical, Pharmaceutical, and Food systems within a frame of an integrated approach and future trends on the subject. Different points-of-view about the state of water and phase transitions in a variety of substrates are presented. ISOPOW is a non-profit scientific organization whose activities aim at progressing the understanding of the properties of water in food and related biological systems, and the exploitation of this understanding in improved raw materials, products and processes in the food, agrofood or related industries. The first Symposium was organized in Glasgow, Scotland in 1974. Since then, ISOPOW meetings have promoted the exchange of knowledge between scientists involved in the study of food materials and scientists interested in water from a more basic point of view and the dialogue between academic and industrial scientists/technologists.-- |
| Assigning source |
Source other than the Libary of Congress. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food |
| General subdivision |
Water activity. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food |
| General subdivision |
Preservation. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food industry and trade. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food industry and trade. |
| Source of heading or term |
fast |
| Authority record control number or standard number |
(OCoLC)fst00930843 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food |
| General subdivision |
Preservation. |
| Source of heading or term |
fast |
| Authority record control number or standard number |
(OCoLC)fst00930571 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food |
| General subdivision |
Water activity. |
| Source of heading or term |
fast |
| Authority record control number or standard number |
(OCoLC)fst00930652 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Gutiérrez-López, Gustavo F., |
| Relator term |
editor. |
| 9 (RLIN) |
200 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Alamilla-Beltrán, Liliana, |
| Relator term |
editor. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Buera, María del Pilar, |
| Relator term |
editor. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Welti-Chanes, Jorge, |
| Relator term |
editor. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Parada-Arias, Efrén, |
| Relator term |
editor. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Barbosa-Cánovas, Gustavo V., |
| Relator term |
editor. |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE |
|---|
| Uniform title |
Food engineering series. |
| 856 42 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Materials specified |
Contributor biographical information |
| Uniform Resource Identifier |
<a href="https://www.loc.gov/catdir/enhancements/fy1617/2015939993-b.html">https://www.loc.gov/catdir/enhancements/fy1617/2015939993-b.html</a> |
| 856 42 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Materials specified |
Publisher description |
| Uniform Resource Identifier |
<a href="https://www.loc.gov/catdir/enhancements/fy1617/2015939993-d.html">https://www.loc.gov/catdir/enhancements/fy1617/2015939993-d.html</a> |
| 856 41 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Materials specified |
Table of contents only |
| Uniform Resource Identifier |
<a href="https://www.loc.gov/catdir/enhancements/fy1617/2015939993-t.html">https://www.loc.gov/catdir/enhancements/fy1617/2015939993-t.html</a> |
| 906 ## - LOCAL DATA ELEMENT F, LDF (RLIN) |
|---|
| a |
7 |
| b |
cbc |
| c |
copycat |
| d |
2 |
| e |
ncip |
| f |
20 |
| g |
y-gencatlg |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Koha item type |
Books |
