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: Chemical changes during food processing
  title info: title
  name:
    name part: Davidek, Jiri
    role:
      role term: creator
  type of resource: text
  origin info:
    place:
      place term: xx
    place:
      place term: The Netherlands
    publisher: Elsevier Science
    date issued: 1990
    date issued: 9999
    issuance: monographic
  language:
    language term: und
  physical description:
    form: print
  abstract: The book deals with the chemical reactions taking place in food during industrial processing and storage, and shows how various food components react according to their chemical composition and the influence of other components or processing conditions. The work describes in detail the changes of the main food components (proteins, saccharides, lipids) and of other components important from the standpoint of the nutritional, sensory and hygienic properties of food materials. Important changes of physical properties (which may affect the chemical reactivity) are given as well. The most important reactions are elucidated on examples from technological processes which also show the effect of these chemical reactions on the
  note: Jiri Davidek, Jan Pokorny, Jan Velisek
  subject:
    topic: Food,Food,Food industry and trade
  subject:
    topic: Analysis,Quality,Quality control
  classification: 664.02
  classification: D249
  record info:
    record creation date: 210402
    record identifier: CTU_28285