IUB Library OPAC
Cellulose and cellulose derivatives in the food industry : (Record no. 21678)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 04371cam a2200469Ii 4500 |
| 001 - CONTROL NUMBER | |
| control field | ocn890358848 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20220701010953.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS--GENERAL INFORMATION | |
| 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 | 140910t20142015gw ob 001 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | YDXCP |
| Language of cataloging | eng |
| Description conventions | rda |
| -- | pn |
| Transcribing agency | YDXCP |
| Modifying agency | OCLCQ |
| -- | DG1 |
| -- | OCLCQ |
| -- | OCLCF |
| -- | EBLCP |
| -- | DG1 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| ISBN | 9783527682935 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| ISBN | 3527682937 |
| Qualifying information | (electronic bk.) |
| 029 1# - (OCLC) | |
| OCLC library identifier | DEBBG |
| System control number | BV042142190 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)890358848 |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TS933.C4 |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 661/.802 |
| Edition number | 23 |
| 049 ## - LOCAL HOLDINGS (OCLC) | |
| Holding library | MAIN |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Wüstenberg, Tanja, |
| Relator term | author. |
| 245 10 - TITLE STATEMENT | |
| Title | Cellulose and cellulose derivatives in the food industry : |
| Remainder of title | fundamentals and applications / |
| Statement of responsibility, etc | Tanja Wüstenberg. |
| 264 #1 - | |
| -- | Weinheim : |
| -- | Wiley-VCH, |
| -- | [2014] |
| 264 #4 - | |
| -- | ©2015 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource |
| 336 ## - | |
| -- | text |
| -- | txt |
| -- | rdacontent |
| 337 ## - | |
| -- | computer |
| -- | c |
| -- | rdamedia |
| 338 ## - | |
| -- | online resource |
| -- | cr |
| -- | rdacarrier |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc | Includes bibliographical references and index. |
| 588 0# - | |
| -- | Online resource; title from PDF title page (John Wiley, viewed Sep. 15, 2014). |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Related Titles; Title Page; Copyright; List of Abbreviations; Preface; Chapter 1: General Overview of Food Hydrocolloids; 1.1 Introduction to the World of Hydrocolloids; 1.2 Plant Extracts; 1.3 Seed Flours; 1.4 Exudates; 1.5 Bacterial Polysaccharides; 1.6 Overview Tables for the Most Important Cellulose Derivatives; 1.7 Commercial Development -- Global Market; References; Chapter 2: Rheology of Food Hydrocolloids; 2.1 Introduction to Rheology, Rheometry, and Visco-Elasticity; 2.2 Definitions; 2.3 Basic Data; 2.4 Different Types of Flow Behaviour |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 2.5 Structures of Polymers with Shear-Thinning Flow Behaviour2.6 Causes of Shear-Thickening of Products; 2.7 Factors that Influence Rheological Behaviour; 2.8 Viscosity Measurement of Thickening Hydrocolloid Solutions; 2.9 Characterization of Gels; 2.10 Viscosimeters and Rheometers; 2.11 Relationship between Rheology and Sensory; References; Chapter 3: Cellulose; 3.1 Introduction, History and Development; 3.2 Raw Materials and Biological Origin; 3.3 Manufacture of Pulp; 3.4 Chemical Composition and Structure; 3.5 Rheology; 3.6 Stability; 3.7 Analysis and Rheometry |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 3.8 Synergies with Other Hydrocolloids3.9 Application in Food Products; 3.10 Non-food Applications; 3.11 Options for Derivatization of Cellulose; 3.12 Nutritional Properties; 3.13 Legislation; References; Chapter 4: Microcrystalline Cellulose; 4.1 General Manufacturing Process; 4.2 Chemistry; 4.3 Rheology; 4.4 Stability; 4.5 Rheometry; 4.6 Preparation of MCC Dispersions in Food; 4.7 Synergies with Other Hydrocolloids; 4.8 Functions and Properties of MCC; 4.9 Food Applications with Typical Formulations; 4.10 Non-food Applications; 4.11 Nutritional Properties; 4.12 Legislation; References |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Chapter 5: Fundamentals of Water-Soluble Cellulose Ethers and Methylcellulose5.1 Manufacturing Process of Cellulose Ethers; 5.2 Chemistry; 5.3 Rheology; 5.4 Stability; 5.5 Rheometry; 5.6 Synergies with Other Hydrocolloids; 5.7 Food Applications with Typical Formulations; 5.8 Non-food Applications; 5.9 Nutritional Properties; 5.10 Legislation; References; Chapter 6: Ethylcellulose; 6.1 Manufacturing; 6.2 Chemistry; 6.3 Rheology; 6.4 Stability; 6.5 Rheometry; 6.6 Synergies with Other Hydrocolloids; 6.7 Food Applications with Typical Formulations; 6.8 Non-food Applications |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 6.9 Nutritional Properties6.10 Legislation; References; Chapter 7: Hydroxypropylcellulose; 7.1 Manufacturing; 7.2 Chemistry; 7.3 Rheology; 7.4 Stability; 7.5 Rheometry; 7.6 Synergies with Other Hydrocolloids; 7.7 Food Applications with Typical Formulations; 7.8 Non-food Applications; 7.9 Nutritional Properties; 7.10 Legislation; References; Chapter 8: Hydroxypropylmethylcellulose; 8.1 Manufacturing; 8.2 Chemistry; 8.3 Rheology; 8.4 Stability; 8.5 Rheometry; 8.6 Synergies with Other Hydrocolloids; 8.7 Food Applications with Typical Formulations; 8.8 Non-food Applications |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Cellulose. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food additives. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Cellulose. |
| Source of heading or term | fast |
| -- | (OCoLC)fst00850336 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food additives. |
| Source of heading or term | fast |
| -- | (OCoLC)fst00930654 |
| 655 #4 - INDEX TERM--GENRE/FORM | |
| Genre/form data or focus term | Electronic books. |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://dx.doi.org/10.1002/9783527682935">http://dx.doi.org/10.1002/9783527682935</a> |
| Public note | Wiley Online Library |
| 994 ## - | |
| -- | 92 |
| -- | DG1 |
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