Advances in vinegar production / (Record no. 72266)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 03787cam a2200505Ki 4500 |
| 001 - CONTROL NUMBER | |
| control field | 9781351208475 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20220531132430.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS | |
| fixed length control field | m o d |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 190923s2020 enk o 000 0 eng d |
| 040 ## - Cataloging Source | |
| -- | OCoLC-P |
| -- | eng |
| -- | rda |
| -- | pn |
| -- | OCoLC-P |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781351208475 |
| -- | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1351208470 |
| -- | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781351208468 |
| -- | (electronic bk. : PDF) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1351208462 |
| -- | (electronic bk. : PDF) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781351208444 |
| -- | (electronic bk. : Mobipocket) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1351208446 |
| -- | (electronic bk. : Mobipocket) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781351208451 |
| -- | (electronic bk. : EPUB) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1351208454 |
| -- | (electronic bk. : EPUB) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Canceled/invalid ISBN | 9780815365990 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)1120721673 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC-P)1120721673 |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TP429 |
| 072 #7 - | |
| -- | TEC |
| -- | 012000 |
| -- | bisacsh |
| 072 #7 - | |
| -- | TDCT |
| -- | bicssc |
| 082 04 - | |
| -- | 664/.55 |
| -- | 23 |
| 245 00 - TITLE STATEMENT | |
| Title | Advances in vinegar production / |
| Statement of responsibility, etc. | edited by Argyro Bekatorou. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | First edition. |
| 264 #1 - | |
| -- | Boca Raton : |
| -- | CRC Press, |
| -- | 2020. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource (xx, 502 pages). |
| 336 ## - | |
| -- | text |
| -- | txt |
| -- | rdacontent |
| 337 ## - | |
| -- | computer |
| -- | c |
| -- | rdamedia |
| 338 ## - | |
| -- | online resource |
| -- | cr |
| -- | rdacarrier |
| 490 0# - | |
| -- | Contemporary Food Engineering ; |
| -- | 1 |
| 505 0# - | |
| -- | Chapter 1. History and Current Issues of Vinegar. Chapter 2. Types of Vinegars, Chapter 3. The Biochemistry of Vinegar Production. Chapter 4. Advances in Enumeration and Identificationof Vinegar Cultures. Chapter 5. Raw Materials and Pretreatment Methods for Vinegar Production. Chapter 6. Current Industrial Vinegar Production: Acetators, Processes, and Consumables. Chapter 7. Advances in Immobilized Biocatalyst Technologies for Vinegar Production. Chapter 8. Solid-State Fermentation systems for Vinegar Production. Chapter 9. Current Trends in Balsamic/Aged Vinegar Production and Research. Chapter 10. Vinegar Production in China. Chapter 11. Current Aspects of Wine/Raisin Vinegar Production and Fields of Improvement. Chapter 12. Cider Vinegar Production. Chapter 13. Vinegars Made with Kefir. Chapter 14. Innovative Vinegar Products. Chapter 15. Modeling and Optimization of Acetic Acid Fermentation. Chapter 16. Post-Fermentation Treatments of Vinegars. Chapter 17. Vinegar Aroma Profile aand Analysis. Chapter 18. Health Benefits of Vinegars. Chapter 19. Dilution Water in the Vinegar Industry. Chapter 20. Rapid Detection Methods for Online Monitoring of Vinegar Fermentations. Chapter 21. Fraud, Quality, and Methods for Characterization and Authentication of Vinegars. Chapter 22. Life Cycle Assessment in the Vinegar Sector. |
| 520 ## - | |
| -- | In industrial vinegar production, there are three main types of methods involved; the slow, handcrafted, traditional method ("Orleans" or "French" method), and the rapid submerged and generator methods. The current trend is to fuse traditional techniques with state-of-the-art technologies, and a variety of approaches have been developed to increase fermentation efficiency and reduce cost and fermentation time. This book reports on all the recent innovations in vinegar production, and compares them to the traditional submerged fermentation systems. The new trends on raw materials, substrate pretreatment strategies, alcoholic fermentation, and acetitification systems are also reviewed. |
| 588 ## - | |
| -- | OCLC-licensed vendor bibliographic record. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | TECHNOLOGY / Food Science |
| Source of heading or term | bisacsh |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Vinegar. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Vinegar industry. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Bekatorou, Argyro, |
| Relator term | editor. |
| 856 40 - | |
| -- | Taylor & Francis |
| -- | https://www.taylorfrancis.com/books/9781351208475 |
| 856 42 - | |
| -- | OCLC metadata license agreement |
| -- | http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf |
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