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Fundamentals of food biotechnology / (Record no. 207668)

000 -LEADER
fixed length control field 05582cam a2200637 i 4500
001 - CONTROL NUMBER
control field ocn890377890
003 - CONTROL NUMBER IDENTIFIER
control field OCoLC
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20171026111217.0
006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS
fixed length control field m o d
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field cr |||||||||||
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 140909s2015 enk ob 001 0 eng
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER
LC control number 2014036102
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781118384916
Qualifying information (ePub)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 1118384911
Qualifying information (ePub)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781118384930
Qualifying information (Adobe PDF)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 1118384938
Qualifying information (Adobe PDF)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781118384947
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 1118384946
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Canceled/invalid ISBN 9781118384954
Qualifying information (cloth)
029 1# - OTHER SYSTEM CONTROL NUMBER (OCLC)
OCLC library identifier DEBSZ
System control number 431855749
029 1# - OTHER SYSTEM CONTROL NUMBER (OCLC)
OCLC library identifier GBVCP
System control number 815097948
029 1# - OTHER SYSTEM CONTROL NUMBER (OCLC)
OCLC library identifier NZ1
System control number 16241567
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)890377890
Canceled/invalid control number (OCoLC)898101399
040 ## - CATALOGING SOURCE
Original cataloging agency DLC
Language of cataloging eng
Description conventions rda
-- pn
Transcribing agency DLC
Modifying agency N$T
-- E7B
-- DG1
-- OCLCF
-- CDX
-- EBLCP
-- DEBSZ
-- OCLCQ
-- D6H
-- KSU
-- DG1
042 ## - AUTHENTICATION CODE
Authentication code pcc
049 ## - LOCAL HOLDINGS (OCLC)
Holding library MAIN
050 00 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TP248.65.F66
066 ## - CHARACTER SETS PRESENT
Alternate G0 or G1 character set (S
072 #7 - SUBJECT CATEGORY CODE
Subject category code TEC
Subject category code subdivision 012000
Source bisacsh
082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664
Edition number 23
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Lee, B. H.
Fuller form of name (Byong H.)
245 10 - TITLE STATEMENT
Title Fundamentals of food biotechnology /
Statement of responsibility, etc. Byong H. Lee.
Medium [electronic resource]
250 ## - EDITION STATEMENT
Edition statement Second edition.
264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Place of production, publication, distribution, manufacture Chichester, West Sussex, UK :
Name of producer, publisher, distributor, manufacturer Wiley Blackwell,
Date of production, publication, distribution, manufacture, or copyright notice 2015.
300 ## - PHYSICAL DESCRIPTION
Extent 1 online resource.
336 ## - CONTENT TYPE
Content type term text
Content type code txt
Source rdacontent
337 ## - MEDIA TYPE
Media type term computer
Media type code c
Source rdamedia
338 ## - CARRIER TYPE
Carrier type term online resource
Carrier type code cr
Source rdacarrier
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc Includes bibliographical references and index.
505 0# - FORMATTED CONTENTS NOTE
Linkage 880-01
Formatted contents note Cover; Title Page; Copyright; Contents; Preface; What Is Biotechnology?; What Is Food Biotechnology?; Part I New Trends and Tools of Food Biotechnology; Chapter 1 Fundamentals and New Aspects; 1.1 Biotechnological applications of animals, plants, and microbes; 1.2 Cellular organization and membrane structure; 1.3 Bacterial growth and fermentation tools; 1.3.1 Classification and reproduction of biotechnologically important bacterial system; 1.3.2 Bacterial growth; 1.3.3 Environmental factors affecting bacterial growth; 1.4 Fungal growth and fermentation tools.
505 8# - FORMATTED CONTENTS NOTE
Formatted contents note 1.5 Classical strain improvement and tools1.5.1 Natural selection and mutation; 1.5.2 Recombination; Summary; 1.6 Systems/synthetic biology and metabolic engineering; Summary; 1.7 Bioengineering and scale-up process; 1.7.1 Microbial and process engineering factors affecting performance and economics; 1.7.2 Fermentor and bioreactor systems; 1.7.3 Mass transfer concept; 1.7.4 Heat transfer concept; 1.7.5 Mass and heat transfer practice; 1.7.6 Scale-up and scale-down of fermentations; 1.7.7 Scale-up challenges; Summary; 1.8 Molecular thermodynamics for biotechnology.
505 8# - FORMATTED CONTENTS NOTE
Formatted contents note 1.8.1 Protein folding and stabilitySummary; 1.8.2 Downstream processes on crystallization and chromatography; Summary; 1.9 Protein and enzyme engineering; Summary; 1.10 Genomics, proteomics, and bioinformatics; Summary; 1.11 Biosensors and nanobiotechnology; 1.11.1 Biosensor; 1.11.2 Nanobiotechnology and nanobiosensor; Summary; 1.12 Quorum sensing and quenching; Summary; 1.13 Micro- and nano-encapsulations; 1.13.1 Microencapsulation; 1.13.2 Nanoencapsulation; Summary; Bibliography; Chapter 2 Concepts and Tools for Recombinant DNA Technology.
505 8# - FORMATTED CONTENTS NOTE
Formatted contents note 2.1 Concepts of macromolecules: function and synthesis2.1.1 DNA replication; 2.1.2 Roles of RNA; 2.1.3 Detailed aspects of protein synthesis; 2.2 Concepts of recombinant DNA technology; 2.2.1 Restriction endonucleases; 2.2.2 Plasmid vectors; 2.2.3 Purpose of gene cloning; 2.3 DNA sequencing; 2.4 Polymerase chain reaction (PCR); 2.5 Manipulation techniques of DNA; 2.5.1 Isolation and purification of nucleic acids; 2.5.2 Agarose gel electrophoresis; 2.5.3 Blotting and hybridization; 2.6 Gene cloning and production of recombinant proteins.
520 ## - SUMMARY, ETC.
Summary, etc. Food biotechnology is the application of modern biotechnological techniques to the manufacture and processing of food, for example through fermentation of food (which is the oldest biotechnological process) and food additives, as well as plant and animal cell cultures. New developments in fermentation and enzyme technological processes, molecular thermodynamics, genetic engineering, protein engineering, metabolic engineering, bioengineering, and processes involving monoclonal antibodies, nanobiotechnology and quorum sensing have introduced exciting new dimensions to food biotechnology, a burg.
588 0# - SOURCE OF DESCRIPTION NOTE
Source of description note Print version record and CIP data provided by publisher.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food
General subdivision Biotechnology.
650 #4 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Agricultural biotechnology.
650 #4 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food
General subdivision Biotechnology.
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element TECHNOLOGY & ENGINEERING
General subdivision Food Science.
Source of heading or term bisacsh
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food
General subdivision Biotechnology.
Source of heading or term fast
Authority record control number (OCoLC)fst00930473
655 #4 - INDEX TERM--GENRE/FORM
Genre/form data or focus term Electronic books.
776 08 - ADDITIONAL PHYSICAL FORM ENTRY
Relationship information Print version:
Main entry heading Lee, B.H. (Byong H.).
Title Fundamentals of food biotechnology.
Edition Second edition.
Place, publisher, and date of publication Chichester, West Sussex, UK : John Wiley & Sons Inc., 2015
International Standard Book Number 9781118384954
Record control number (DLC) 2014032719
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier http://onlinelibrary.wiley.com/book/10.1002/9781118384947
Public note Wiley Online Library
880 8# - ALTERNATE GRAPHIC REPRESENTATION
Linkage 505-01/(S
a 2.6.1 Cloning and expression of bacterial β-galactosidase in E. coli2.6.2 Cloning, expression, and production of bovine chymosin (rennet) in yeast K. lactis; Summary; Bibliography; Part I Questions and Answers; Part II Applications of Biotechnology to Food Products; Chapter 3 Yeast-Based Processes and Products; 3.1 Food yeasts and derivatives; 3.1.1 Introduction; 3.1.2 Industrial processes; Summary; 3.2 Alcoholic beverages; 3.2.1 Introduction; 3.2.2 Production and sales of major alcoholic beverages; 3.2.3 Production processes; Summary; 3.3 Industrial alcohols; 3.3.1 Introduction.
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme
Koha item type Books

No items available.

Last Updated on September 15, 2019
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