rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Encyclopedia of food science
  title info:
    title: Food science
  name:
    name part: Wells, Johann
    role:
      role term: author
  type of resource: text
  origin info:
    place:
      place term: nyu
    place:
      place term: New York
    publisher: Callisto Reference
    date issued: c2015
    date issued: 2015
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: print
    extent: 205p. : ill. ; 29 cm.
  table of contents: 1. Angiotensin I-converting enzyme inhibitory peptides of chia (salvia hispanica) produced by enzymatic hydrolysis -- 2. Effect of cholesterol removal processing using B-cyclodextrin on main components of milk -- 3. Polyphenol bioaccessibility and sugar reducing capacity of black, green and white teas -- 4. Development of low fat soft dough biscuits using carbohydrate based fat replacers -- 5. Comparative effect of crude and commercial enzyme on the juice recovery from bael fruit (aegle marmelos correa) using principal component analysis -- 6. Effect of cassava flour characteristics on properties of cassava-wheat-maize composite bread types -- 7. Comparison of dried plum puree, rosemary extract, and BHA/BHT as antioxidants in irradiated ground beef patties -- 8. Identification of imitation cheese and imitation ice cream based on vegetable fat using NMR spectroscopy and chemometrics -- 9. Quality parameters of six cultivars of blueberry using computer vision -- 10. Polydextrose enhances calcium absorption and bone retention in ovariectomized rats -- 11. Enhanced production of xylitol from corncob by pachysolen tannophilus using response surface methodology -- 12. Retrogradation of waxy rice starch gel in the vicinity of the glass transition temperature -- 13. Survivability of vibrio cholera 01 in cooked rice, coffee, and tea -- 14. Extrusion conditions and amylose content affaect physicochemical properties of extrudates obtained from brown rice grains -- 15. Ethoxyquin:an antioxidant used in animal feed -- 16. Bioactivity of nonedible parts of punica granatum L.:A potential source of functional ingredients -- 17. Effect of extraction condition on the antioxidant activity of olive wood extracts -- 18. Microbiological safety assessment of fermented cassava flour Lafub available in Ogun and Oyo states of negeria -- 19. Mineral properties and dietary value of raw and processed stinging nettle (Urtica dioica L.) -- 20. UHPLC/MS-MS analysis of six neonicotinoids in honey b…
  note: edited by Johann Wells
  note: Includes bibliographical references and index
  subject:
    topic: Food
  subject:
    topic: Food industry and trade
  subject:
    topic: Food
    topic: Research
  classification: TX354 .E53 2015
  identifier: 1632392488
  identifier: 9781632392480
  record info:
    record creation date: 150527
    record change date: 20160908093000.0
    record identifier: 0000088556