Essentials of functional foods/ (Record no. 146520)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 00345nam a2200133Ia 4500 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9780834212619 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | CUS |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 613.2 |
| Item number | SCH/E |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Schmidl, Mary K. |
| 245 #0 - TITLE STATEMENT | |
| Title | Essentials of functional foods/ |
| Statement of responsibility, etc. | Mary K. Schmidl, Theodore P. Labuza. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 1st ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc. | Maryland: |
| Name of publisher, distributor, etc. | Aspen Publishers, |
| Date of publication, distribution, etc. | 2000. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xv, 395 p. ; |
| Dimensions | 26 cm. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Part I Introduction<br/>Chapter 1 Relationship of Food, Nutrition, and Health<br/><br/>Part II Technological Aspects<br/>Chapter 2 Functional Foods and Dietary Supplements: Product Safety, Good Manufacturing Practice Regulations, and Stability Testing<br/>Chapter 3 Thermal and Non-Thermal Preservation Methods<br/>Chapter 4 Flavoring Systems for Functional Foods<br/>Chapter 5 Measurements of Nutrients and Chemical Components and Their Bioavailability<br/><br/>Part III Product Groups<br/>Chapter 6 Infant Formulas and Medical Foods<br/>Chapter 7 Dietary Supplements<br/>Chapter 8 Dairy Ingredients As A Source of Functional Foods<br/>Chapter 9 Pre- and Probiotics<br/>Chapter 10 Fats and Oils and Their Effects on Health and Disease Chapter 11 The Soybean As a Source of Bioactive Molecules<br/><br/>Part IV Nutritional Aspects <br/>Chapter 12 Dietary Fiber and Its Physiological Effects<br/>Chapter 13 Food Fortification with Vitamin and Mineral Nutraceuticals<br/>Chapter 14 Antioxidants and Their Effect on Health<br/><br/>Part V Safety and Efficacy<br/>Chapter 15 Assessment of Safety and Efficacy of Functional Foods and Ingredients<br/><br/>Part VI Regulatory Issues<br/>Chapter 16 U.S. Government Regulation of Food With Claims for Special Physiological Value<br/>Chapter 17 Regulatory Issues-Europe and Japan |
| 650 ## - SUBJECT | |
| Keyword | Functional Foods |
| 650 ## - SUBJECT | |
| Keyword | Food Industry and Trade |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Labuza, Theodore P. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | General Books Science Library |
| Withdrawn status | Lost status | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Full call number | Accession number | Date last seen | Date last checked out | Koha item type | Public note |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Science Library, Sikkim University | Science Library, Sikkim University | Science Library General Section | 28/08/2016 | 613.2 SCH/E | P01148 | 16/01/2020 | 20/11/2019 | General Books Science Library | Books For SU Science Library |