Detalles MARC
| 000 -CABECERA |
|---|
| campo de control de longitud fija |
05763nam a22002657a 4500 |
| 003 - IDENTIFICADOR DEL NÚMERO DE CONTROL |
|---|
| campo de control |
OSt |
| 005 - FECHA Y HORA DE LA ÚLTIMA TRANSACCIÓN |
|---|
| campo de control |
20191016193446.0 |
| 008 - DATOS DE LONGITUD FIJA--INFORMACIÓN GENERAL |
|---|
| campo de control de longitud fija |
190530b ||||| |||| 00| 0 eng d |
| 022 ## - NÚMERO INTERNACIONAL NORMALIZADO PARA PUBLICACIONES SERIADAS |
|---|
| Número Internacional Normalizado para Publicaciones Seriadas |
09242244 |
| 040 ## - FUENTE DE LA CATALOGACIÓN |
|---|
| Centro/agencia transcriptor |
USEK |
| 082 ## - NÚMERO DE LA CLASIFICACIÓN DECIMAL DEWEY |
|---|
| Número de edición |
21 |
| Número de clasificación |
REV 664.02 |
| Número de documento/Ítem |
I61t 2019 |
| 110 ## - ENTRADA PRINCIPAL--NOMBRE DE ENTIDAD CORPORATIVA |
|---|
| 9 (RLIN) |
3824 |
| Nombre de entidad corporativa o nombre de jurisdicción como elemento de entrada |
International Union of Food Science and Technology. |
| 245 ## - MENCIÓN DE TÍTULO |
|---|
| Título |
Trends in Food Science & Technology / |
| Mención de responsabilidad, etc. |
International Union of Food Science and Technology. |
| 260 ## - PUBLICACIÓN, DISTRIBUCIÓN, ETC. (PIE DE IMPRENTA) |
|---|
| Lugar de publicación, distribución, etc. |
Kidlington, Oxford, UK : |
| Nombre del editor, distribuidor, etc. |
Elsevier Science, |
| Fecha de publicación, distribución, etc. |
2019. |
| 300 ## - DESCRIPCIÓN FÍSICA |
|---|
| Extensión |
570 p. |
| Otras características físicas |
il. ; figrs. ; tablas |
| 362 ## - FECHAS DE PUBLICACIÓN Y/O DESIGNACIÓN SECUENCIAL |
|---|
| Fecha de publicación y/o designación secuencial |
Vol. 88 (June 2019) |
| 504 ## - NOTA DE BIBLIOGRAFÍA, ETC. |
|---|
| Bibliografía, etc. |
Incluye Referencias Bibliográficas al final de cada artículo. |
| 505 ## - NOTA DE CONTENIDO CON FORMATO |
|---|
| Nota de contenido con formato |
In vitro colonic fermentation of dietary fibers: Fermentation rate, short- chain fatty acid production and changes in microbiota - Intrinsic and extrinsic factors affecting rice starch digestibility - Food and enviromental safety assessment of new plant varieties after the European court decision: Process- triggered or product- based? - Mitochondrion: A new molecular target and potential treatment strategies against trichothecenes - Recent advances in the deveploment of sesquiterpenoids in the treatment of type 2 diabetes - Phicological functionalities and mechanisms of B- glucans - Recent advances in the application of pulsed light processing for improving food safety and increasing shelf life - Seafood allergy: Ocurrence, mechanisms and measures - Review of drying technology of fig - Benefits of tree nut consumtion on aging and age- related diseases: Mechanisms of actions - Review of lactose and galactose ,metabolism in Lactic Acid Bacteria dedicated to expert genomic annotation - Powdered honey- drying methods and parameters, types of carriers and drying aids, phycochemical properties and storage stability - Heat assisted HPP for the inactivation of bacteri, moulds and yeasts spores in foods: Log reductions and mathematical models - Recent developments in biosensors to combat agricultural challenges and their future prospects - A practical guide for designing effective nutraceutical combinations in the form of foods, beverages and dietary suplements against chronic degenerative diseases - Role food proteins and bioactive peptides in inflammatory bowel disease - A review of new directions in managing fruit and vegetable processing by- products - Health benefits of olive olil and its components: impacts on gut microbiota antioxidant activities, and prevention of noncommunicable diseases - Indian pulses: A review on nutritional, functional and biochemical properties with future - Contextualization on traditional dairy products of India by exploring multidimensional benefits of heating - Recent development in efficient processing technology for edible algae: A review - Plants of the genus Spinacia: From bioactive molecules to food and phytopharmacological applications - Innovative non- thermal technologies affecting potato tuber and fried potato quality - Differentiating between tackiness and stickiness and their induction in foods - Enzyme- assisted extractions of polyphenols- A comprehensive review - Pulsed light as an emerging to cause disruption for food and adjacent industries- Quo vadis - Aflatoxin M in human breast milk: a Globalsystematic review, meta- analysis, and risk assessment study (Monte Carlo simulation) - Cheese ripening: A review on modern technologies towards flavor enhancement, process acceleration and improved quality assessment - Tretment and utilization of diary industrial waste: A review - preparation and functionality of lipase- catalysed structured phospholipid - A review - Trends of tea in cardiovascular health and disease: A critical review - Starch- basednanocarriers as cutting- edge natural cargos for nutraceutical delivery - pulses for bread fortification: A necessity or a choise? - New insight into unami receptor, umami/ umami- enhancing peptides and their derivatives: A review - Fresh living Arthrospira as dietary supplements: Current status and challenges - Applications of curcumin- loaded nanocarriers for food, drug and cosmetic purposes - Physicochemical changes and sensorial properties during black garlic elaboration: a review - Recent advances in application of different hydrocolloids in dairy products to improve their techno- functional properties - Assessment of moisture content measurement methods of dried food products in small- scale operations in developing countries: A review - Camel milk insuline: Pathophysiological and molecular repository - Meat alternatives: An integrative comparison - Opportunities and challenges for functional and medicinal beverages: Current and future trends - Developments of nondestructive techniques for evaluating quality attributes of cheeses : A review - Basic and recent advances in marine antihypertensive peptides: Production, estructure- activityrelationship and bioavailability - Corrigendum to "Factors determining the integration of nutritional genomics into clinical practice by registered Dietitians" - A correction for the guidelines for validation of qualitative real- time PCR methods from Broeders et al. 2014 - A systematic review of the potential uses of pine bark in food industry and the health care - Olive oil asensory evaluation: An alternative to the robust coefficient of variation (CVr %) for measuring panel group performance in official tasting sessions<br/><br/> |
| 526 ## - NOTA DE INFORMACIÓN SOBRE EL PROGRAMA DE ESTUDIO |
|---|
| Nombre del programa |
NUTRICION |
| 650 #0 - PUNTO DE ACCESO ADICIONAL DE MATERIA--TÉRMINO DE MATERIA |
|---|
| 9 (RLIN) |
3825 |
| Término de materia o nombre geográfico como elemento inicial |
INDUSTRIA Y COMERCIO DE ALIMENTOS. |
| Subdivisión de forma |
PUBLICACIONES PERIODICAS. |
| 650 #0 - PUNTO DE ACCESO ADICIONAL DE MATERIA--TÉRMINO DE MATERIA |
|---|
| 9 (RLIN) |
3826 |
| Término de materia o nombre geográfico como elemento inicial |
BIOTECNOLOGIA ALIMENTARIA |
| Subdivisión de forma |
PUBLICACIONES PERIODICAS. |
| 650 #0 - PUNTO DE ACCESO ADICIONAL DE MATERIA--TÉRMINO DE MATERIA |
|---|
| 9 (RLIN) |
3827 |
| Término de materia o nombre geográfico como elemento inicial |
INDUSTRIA ALIMENTARIA |
| Subdivisión de forma |
PUBLICACIONES PERIODICAS. |
| 650 #0 - PUNTO DE ACCESO ADICIONAL DE MATERIA--TÉRMINO DE MATERIA |
|---|
| 9 (RLIN) |
3828 |
| Término de materia o nombre geográfico como elemento inicial |
TECNOLOGIA DE LOS ALIMENTOS |
| Subdivisión de forma |
PUBLICACIONES PERIODICAS. |
| 942 ## - ELEMENTOS DE PUNTO DE ACCESO ADICIONAL (KOHA) |
|---|
| Fuente del sistema de clasificación o colocación |
Dewey Decimal Classification |
| Tipo de ítem Koha |
Revista Colección General |
