MARC details
| 000 -LEADER |
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| fixed length control field |
02800cam a22004577i 4500 |
| 001 - CONTROL NUMBER |
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| control field |
18081351 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20250908121454.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
140326t20142014nyua b 001 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
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| LC control number |
2014936636 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9781493907601 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
1493907603 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
149390762X |
| Qualifying information |
(Paper) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781493907625 |
| Qualifying information |
(Paper) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
1493907611 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781493907618 |
| 035 ## - SYSTEM CONTROL NUMBER |
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| System control number |
18081351 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)870987516 |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
SEKU |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
TX541 |
| Item number |
.C78 2014 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Coupland, John N., |
| Relator term |
author. |
| 245 13 - TITLE STATEMENT |
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| Title |
An introduction to the physical chemistry of food / |
| Statement of responsibility, etc. |
John N. Coupland. |
| 246 30 - VARYING FORM OF TITLE |
|---|
| Title proper/short title |
Physical chemistry of food |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
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| Place of production, publication, distribution, manufacture |
New York : |
| Name of producer, publisher, distributor, manufacturer |
Springer, |
| 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 |
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| Extent |
xiii, 182 pages : |
| Other physical details |
illustrations (some color) ; |
| Dimensions |
26 cm |
| 336 ## - CONTENT TYPE |
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| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
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| Media type term |
unmediated |
| Media type code |
n |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
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| Carrier type term |
volume |
| Carrier type code |
nc |
| Source |
rdacarrier |
| 490 1# - SERIES STATEMENT |
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| Series statement |
Food science text series, |
| International Standard Serial Number |
1572-0330 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc |
Includes bibliographical references and index. |
| 505 0# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
1. Basic thermodynamics -- 2. Molecules -- 3. Kinetics -- 4. Phase behavior -- 5. Surfaces -- 6. Crystals -- 7. Polymers -- 8. Dispersions -- 9. Gels. |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
"Familiar combinations of ingredients and processing make the structures that give food its properties. For example, in ice cream the emulsifiers and proteins stabilize partly crystalline milk fat as an emulsion, freezing (crystallization) of some of the water gives the product its hardness, and polysaccharide stabilizers keep it smooth. Why different recipes work as they do is largely governed by the rules of physical chemistry. This textbook introduces the physical chemistry essential to understanding the behavior of foods. Starting with the simplest model of molecules attracting and repelling one another while being moved by the randomizing effect of heat, the laws of thermodynamics are used to derive important properties of foods such as flavor binding and water activity. Most foods contain multiple phases, and the same molecular model is used to understand phase diagrams, phase separation, and the properties of surfaces. The remaining chapters focus on the formation and properties of specific structures in foods - crystals, polymers, dispersions and gels."--Publisher's description. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food |
| General subdivision |
Analysis. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food |
| General subdivision |
Composition. |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE |
|---|
| Uniform title |
Food science text series. |
| 856 42 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Materials specified |
Contributor biographical information |
| Uniform Resource Identifier |
<a href="https://www.loc.gov/catdir/enhancements/fy1622/2014936636-b.html">https://www.loc.gov/catdir/enhancements/fy1622/2014936636-b.html</a> |
| 856 42 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Materials specified |
Publisher description |
| Uniform Resource Identifier |
<a href="https://www.loc.gov/catdir/enhancements/fy1622/2014936636-d.html">https://www.loc.gov/catdir/enhancements/fy1622/2014936636-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/fy1622/2014936636-t.html">https://www.loc.gov/catdir/enhancements/fy1622/2014936636-t.html</a> |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
General circulation |