000 -LEADER |
fixed length control field |
05074cam a2200517 a 4500 |
001 - CONTROL NUMBER |
control field |
16764071 |
003 - CONTROL NUMBER IDENTIFIER |
control field |
OSt |
005 - DATE AND TIME OF LATEST TRANSACTION |
control field |
20130110155222.0 |
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
fixed length control field |
110505s2011 ne a b 001 0 eng c |
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
LC control number |
2011414005 |
015 ## - NATIONAL BIBLIOGRAPHY NUMBER |
National bibliography number |
GBB0B0036 |
Source |
bnb |
016 7# - NATIONAL BIBLIOGRAPHIC AGENCY CONTROL NUMBER |
Record control number |
101554869 |
Source |
DNLM |
016 7# - NATIONAL BIBLIOGRAPHIC AGENCY CONTROL NUMBER |
Record control number |
015648788 |
Source |
Uk |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
International Standard Book Number |
9780123808868 (hbk.) |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
International Standard Book Number |
0123808863 (hbk.) |
035 ## - SYSTEM CONTROL NUMBER |
System control number |
(OCoLC)ocn657600307 |
040 ## - CATALOGING SOURCE |
Original cataloging agency |
NLM |
Transcribing agency |
NLM |
Modifying agency |
UKM |
-- |
BTCTA |
-- |
YDXCP |
-- |
BWX |
-- |
CDX |
-- |
NTD |
-- |
DLC |
042 ## - AUTHENTICATION CODE |
Authentication code |
pcc |
050 00 - LIBRARY OF CONGRESS CALL NUMBER |
Classification number |
TX595.F5 |
Item number |
F57 2011 |
060 00 - NATIONAL LIBRARY OF MEDICINE CALL NUMBER |
Classification number |
2011 C-160 |
060 10 - NATIONAL LIBRARY OF MEDICINE CALL NUMBER |
Classification number |
QU 145.5 |
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
Edition number |
21 |
Classification number |
664.722 |
Item number |
FLO |
245 00 - TITLE STATEMENT |
Title |
Flour and breads and their fortification in health and disease prevention / |
Statement of responsibility, etc |
edited by Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel. |
250 ## - EDITION STATEMENT |
Edition statement |
1st ed. |
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
Place of publication, distribution, etc |
Amsterdam ; |
-- |
Boston : |
Name of publisher, distributor, etc |
Elsevier/Academic Press, |
Date of publication, distribution, etc |
2011. |
300 ## - PHYSICAL DESCRIPTION |
Extent |
xvii, 524 p. : |
Other physical details |
ill. ; |
Dimensions |
29 cm. |
504 ## - BIBLIOGRAPHY, ETC. NOTE |
Bibliography, etc |
Includes bibliographical references and index. |
505 8# - FORMATTED CONTENTS NOTE |
Formatted contents note |
Contents of Section 1, Flours and breads: The science of doughs and bread quality -- Monitoring flour performance in bread making -- South Indian parotta : an unleavened, flat bread -- Sourdough breads -- Focaccia Italian flat fatty bread -- Flour and bread from black, purple and blue-colored wheats -- Emmer (Triticum turgidum spp. dicoccum) flour and breads -- Einkorn (Triticum monococcum) flour and bread -- Maize : composition, bioactive constituents and unleavened bread -- Amaranth : potential source for flour enrichment -- Quinoa : protein and non protein tryptophan in comparison with other cereal and legume flours and bread -- Sorghum flour and flour products : production, nutritional quality and fortification -- Buckwheat flour and bread -- Non-starch polysaccharides in maize and oat : ferulated arabinoxylans and [beta]-glucans -- Gluten-free bread : sensory, physicochemical and nutritional aspects -- Dietary fiber from brewer's spent grain as a functional ingredient in bread making technology -- Composite flours and breads : potentials of local crops in developing countries -- Legume composite flours and baked goods : nutritional, functional, sensory and phytochemical qualities -- Potential use of okra seed (Abelmoschus esculentus Moench) flour for food fortification and effects of processing -- Apricot kernel flour and its use in maintaining health -- Macadamia flours : nutritious ingredients for baked goods -- Banana and mango flours -- Use of potato flour in bread and flat bread. |
505 8# - FORMATTED CONTENTS NOTE |
Formatted contents note |
Contents of Section 2, Fortification of flour and breads and their metabolic effects: Mineral fortification of whole wheat flour : an overview -- Iron particle size in iron-fortified bread -- Iodine fortification of bread : experiences from Australia and New Zealand -- Phytochemical fortification of flour and bread -- Carotenoids of sweet potato, cassava and maize and their use in bread and flour fortification -- Production and nutraceutical properties of breads fortified with DHA and omega-3 containing oils -- Fortification with free amino acids affects acrylamide content in yeast leavened bread -- Barley [beta]-glucans and fiber-rich fractions as functional ingredients in flat and pan breads -- Antioxidant activity and phenolics in breads with added barley flour -- Partial substitution of wheat flour with chempedak (Artocarpus integer) seed flour in bread -- Effect of starch addition to fluid dough during the bread making process -- Fermentation as a tool to improve healthy properties of bread -- Apple pomace (by-product of fruit juice industry) as a flour fortification strategy -- Use of sweet potato in bread and flour fortification -- Fortification of bread with soy proteins to normalize serum cholesterol and triacylglycerol levels -- Dietary breads and impact on postprandial parameters -- Fortification of vitamin B-12 to flour and the metabolic response -- Metabolic effects of [beta]-glucans addition to corn maize flour -- Lupine kernel fiber : metabolic effects in human intervention studies and use as supplement in wheat bread -- Metabolic effects of propionic acid-enriched breads -- Folic acid and colon cancer : impact of wheat flour fortification with folic acid -- Effects of the soybean flour diet on insulin secretion and action -- Metabolic effects of bread fortified with wheat sprouts and bioavailability of ferulic acid from wheat bran. |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name as entry element |
Food technology...Flour as food. |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name as entry element |
Food additives. |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name as entry element |
Enriched foods. |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name as entry element |
Enriched cereal products. |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name as entry element |
Bread. |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name as entry element |
Medicine, Preventive. |
650 12 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name as entry element |
Bread. |
650 12 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name as entry element |
Flour. |
650 22 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name as entry element |
Food, Fortified. |
650 22 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name as entry element |
Nutritive Value. |
700 1# - ADDED ENTRY--PERSONAL NAME |
Personal name |
Preedy, Victor R. |
Relator code |
ed. |
700 1# - ADDED ENTRY--PERSONAL NAME |
Personal name |
Watson, Ronald R. |
Fuller form of name |
(Ronald Ross) |
Relator code |
ed. |
700 1# - ADDED ENTRY--PERSONAL NAME |
Personal name |
Patel, Vinood B. |
Relator code |
ed. |
906 ## - LOCAL DATA ELEMENT F, LDF (RLIN) |
a |
7 |
b |
cbc |
c |
pccadap |
d |
2 |
e |
ncip |
f |
20 |
g |
y-gencatlg |
942 ## - ADDED ENTRY ELEMENTS (KOHA) |
Source of classification or shelving scheme |
|
Koha item type |
Books |