LEADER 00000cam a2200721Ki 4500 
001    on1084273275 
003    OCoLC 
005    20200417035908.2 
006    m     o  d         
007    cr cnu---unuuu 
008    190204s2019    enk     o     000 0 eng d 
015    GBB912069|2bnb 
016 7  019213163|2Uk 
019    1117853983 
020    9781788016872|q(electronic book) 
020    1788016874|q(electronic book) 
020    9781788016247|q(electronic book) 
020    1788016246|q(electronic book) 
020    1788013964 
020    9781788013963 
020    |z9781788013963|q(print) 
035    (OCoLC)1084273275|z(OCoLC)1117853983 
037    5411:5260|bRoyal Society of Chemistry|nhttp://www.rsc.org/
       spr 
040    UKRSC|beng|erda|epn|cUKRSC|dN$T|dYDX|dYDXIT|dEBLCP|dYDXIT
       |dUKMGB|dOCLCF|dUKAHL|dOCLCQ|dLVT|dOCLCQ 
049    RIDW 
050  4 SB349|b.T66 2019 
072  7 GAR|x002000|2bisacsh 
072  7 GAR|x018000|2bisacsh 
072  7 GAR|x025000|2bisacsh 
072  7 SCI|x073000|2bisacsh 
082 04 635/.642|223 
090    SB349|b.T66 2019 
245 00 Tomato chemistry, industrial processing and product 
       development /|cedited by Sebastiano Porretta. 
264  1 London :|bRoyal Society of Chemistry,|c[2019] 
300    1 online resource (xxviii, 335 pages) 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
490 1  Food chemistry, function and analysis ;|vno. 9 
505 0  Intro; Title Page; Copyright Page; Preface; Contributors; 
       Contents; Section One -- Advances in Quality Control, 
       Market and Consumer Demand; Chapter 1 Rheological 
       Properties of Tomato Products; 1.1 Introduction; 1.2 
       Fundaments of Rheology; 1.2.1 Fluid Flow; 1.2.2 
       Viscoelastic Properties; 1.3 Steady-state Shear Behavior; 
       1.4 Time-dependent Behavior; 1.5 Viscoelastic Flow; 1.6 
       Conclusion; References; Chapter 2 Determination of the 
       Origin of Tomato Products; 2.1 Regulatory Requirements; 
       2.2 The Ubiquity of Tomato Paste; 2.3 Isotopes, Elements, 
       and Volatiles on Different Tomato Products 
505 8  2.4 NMR Spectroscopy2.4.1 Tomato Paste; 2.4.2 Cherry 
       Tomatoes; 2.5 Conclusion; References; Chapter 3 Scientific
       Psychophysics and the Commercially Oriented Study of 
       Tomato Sauce; 3.1 Introduction; 3.1.1 An Intellectual 
       History; 3.1.2 Psychophysics, Univariate and Multivariate;
       3.2 The Prego Pasta Sauce Story, First Movement-Category 
       Appraisal; 3.2.1 Choreographing a Multiple Product Test 
       and Analyzing the Data; 3.2.2 From Theory to Practice; 
       3.2.3 Questions to Be Answered; 3.2.4 Moving on from 
       Mapping; 3.3 The Prego Pasta Sauce Story, Second Movement-
       Experimental Design 
505 8  3.3.1 Creating and Then Analyzing The Prego Data3.3.2 
       Analyzing the Data; 3.4 The Path Forward-From a Tortuous 
       Process to a Streamlined App, the "Spirit of 2018"; 3.4.1 
       Specifics of the Approach; 3.4.2 Beyond the Tongue to the 
       Mind-New Frontiers in Developing Tomato-Based Products; 
       3.5 Encounters with Popularizers such as Malcolm Gladwell;
       References; Chapter 4 Consumer Perceptions and Sensory 
       Preferences of Tomato and Tomato Products; 4.1 Consumers' 
       Perceptions and Preferences; 4.1.1 Consumer's Quality 
       Perception; 4.1.2 Consumers' Preferences 
505 8  4.1.3 Cross-country Studies for Studying Consumer 
       Behaviour4.2 Drivers of the Selection and Use of Fresh 
       Tomatoes and Processed Tomato Products; 4.2.1 Fresh 
       Tomatoes; 4.2.2 Tomato Preserves; 4.2.3 Tomato-based 
       Foods; 4.2.4 Dried Tomatoes; 4.3 Key Intrinsic and 
       Extrinsic Quality Attributes; 4.3.1 Key Drivers for 
       Choosing Fresh Tomatoes; 4.3.2 Key Drivers for Choosing 
       Canned Whole Peeled Tomatoes; 4.4 Conclusion and 
       Perspectives; References; Chapter 5 New Approaches for 
       Rapid Tomato Quality Control; 5.1 Introduction; 5.2 Types 
       of Sensors Used to Determine Quality Traits; 5.2.1 
       Electronic Noses 
505 8  5.2.2 Colorimeters and Spectrophotometers for Color 
       Measurements5.2.3 Color Imaging for Sorting Ripeness; 
       5.2.4 Vibrational Spectroscopic Techniques; 5.3 
       Conclusion; References; Chapter 6 Volatile Taste/Odour 
       Active Compounds and Aroma Generation in Tomato Products; 
       6.1 Introduction and Analytical Approach; 6.2 Isolation 
       and Extraction of Volatile Compounds; 6.2.1 Distillation; 
       6.2.2 Adsorption Techniques; 6.3 Odour Units; 6.4 Volatile
       Compounds of Fresh Tomato; 6.4.1 Volatile Compounds and 
       Aroma of the 'Pizzutello' Tomato Variety; 6.5 Volatile 
       Compounds of Processed Tomato; References 
505 8  Section Two -- New Technology, Processing, Products 
520    Looking at the many changes that are taking place in the 
       tomato market and industry, this book details how tomato 
       producers are combining origin, tradition, territory, 
       quality, service and supply chain to adapt to the needs of
       the new consumers. Providing a comprehensive overview, it 
       will appeal to professionals and food product developers. 
588 0  Online resource; title from digital title page (viewed on 
       February 15, 2019). 
590    eBooks on EBSCOhost|bEBSCO eBook Subscription Academic 
       Collection - North America 
650  0 Tomatoes|xAnalysis. 
650  0 Tomatoes|xBiotechnology. 
650  0 Tomato industry. 
650  0 Tomatoes. 
655  4 Electronic books. 
700 1  Porretta, Sebastiano,|eeditor. 
776 08 |iPrint version :|z9781788013963 
830  0 Food chemistry, function and analysis ;|vno. 9. 
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
       search.ebscohost.com/login.aspx?direct=true&scope=site&
       db=nlebk&AN=2025458|zOnline eBook via EBSCO. Access 
       restricted to current Rider University students, faculty, 
       and staff. 
856 42 |3Instructions for reading/downloading the EBSCO version 
       of this eBook|uhttp://guides.rider.edu/ebooks/ebsco 
948    |d20200422|cEBSCO|tebscoebooksacademic 3-13-4-17 3106 
       |lridw 
994    92|bRID