Trends in Food Science & Technology /
Trends in Food Science & Technology /
International Union of Food Science and Technology.
- Kidlington, Oxford, UK : Elsevier Science, 2019.
- 113 p. il. ; figrs. ; tablas
- Vol. 94 (December 2019)
Incluye Referencias Bibliográficas al final de cada artículo.
Glass transitions as affected by food compositions and by conventional and novel freezing technologies: A review - Prosopis spp. functional activities and its applications in bakery products - Nanoencapsulated nisin: An engineered natural antimicrobial system for the food industry - Recent application of imaging techniques for fruit quality assessment - Novel processing technologies and ingredient strategies for the reduction of phosphate additives in processed meat - Internet of Things in food safety: Literature review and a bibliometric analysis - Reconsidering conventional and innovative methods for pectin extraction from fruit and vegetable waste: Targeting rhamnogalacturonan I - A systematic review of consumer perceptions of food fraud and authenticity: A European perspective - Possibility of minimizing gluten intolerance by co-consumption of some fruits – A case for positive food synergy? - Are all ‘ultra-processed’ foods nutritional demons? A commentary and nutritional profiling analysis - The potential impact of the Lactobacillus name change: The results of an expert meeting organised by the Lactic Acid Bacteria Industrial Platform (LABIP).
09242244
INDUSTRIA Y COMERCIO DE ALIMENTOS.--PUBLICACIONES PERIODICAS.
BIOTECNOLOGIA ALIMENTARIA--PUBLICACIONES PERIODICAS.
INDUSTRIA ALIMENTARIA--PUBLICACIONES PERIODICAS.
TECNOLOGIA DE LOS ALIMENTOS--PUBLICACIONES PERIODICAS.
REV 664.02 / I61t 2019
Incluye Referencias Bibliográficas al final de cada artículo.
Glass transitions as affected by food compositions and by conventional and novel freezing technologies: A review - Prosopis spp. functional activities and its applications in bakery products - Nanoencapsulated nisin: An engineered natural antimicrobial system for the food industry - Recent application of imaging techniques for fruit quality assessment - Novel processing technologies and ingredient strategies for the reduction of phosphate additives in processed meat - Internet of Things in food safety: Literature review and a bibliometric analysis - Reconsidering conventional and innovative methods for pectin extraction from fruit and vegetable waste: Targeting rhamnogalacturonan I - A systematic review of consumer perceptions of food fraud and authenticity: A European perspective - Possibility of minimizing gluten intolerance by co-consumption of some fruits – A case for positive food synergy? - Are all ‘ultra-processed’ foods nutritional demons? A commentary and nutritional profiling analysis - The potential impact of the Lactobacillus name change: The results of an expert meeting organised by the Lactic Acid Bacteria Industrial Platform (LABIP).
09242244
INDUSTRIA Y COMERCIO DE ALIMENTOS.--PUBLICACIONES PERIODICAS.
BIOTECNOLOGIA ALIMENTARIA--PUBLICACIONES PERIODICAS.
INDUSTRIA ALIMENTARIA--PUBLICACIONES PERIODICAS.
TECNOLOGIA DE LOS ALIMENTOS--PUBLICACIONES PERIODICAS.
REV 664.02 / I61t 2019