Trends in Food Science & Technology / International Union of Food Science and Technology.
Tipo de material: TextoDetalles de publicación: Kidlington, Oxford, UK : Elsevier Science, 2019.Descripción: 284 p. il. ; figrs. ; tablasISSN:- 09242244
- 21 REV 664.02 I61t 2019
Tipo de ítem | Biblioteca actual | Signatura topográfica | Copia número | Estado | Fecha de vencimiento | Código de barras | |
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Revista Colección General | Salud nivel 1 | REV 664.02 I61t 2019 (Navegar estantería(Abre debajo)) | c.1 | Disponible | 14736 |
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REV 664 J86f 2019 Journal of Food Science / | REV 664 J86f 2019 Journal of Food Science / | REV 664 J86f 2019 Journal of Food Science / | REV 664.02 I61t 2019 Trends in Food Science & Technology / | REV 664.02 I61t 2019 Trends in Food Science & Technology / | REV 664.02 I61t 2019 Trends in Food Science & Technology / | REV 664.02 I61t 2019 Trends in Food Science & Technology / |
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Cereal biopolymers for nano- and microtechnology: A myriad of opportunities for novel (functional) food applications - Ginseng: A dietary supplement as immune-modulator in various diseases - Particle-based stabilization of water-in-water emulsions containing mixed biopolymers - Food raw materials and food production occurrences of deoxynivalenol in different regions - Application of propolis in antimicrobial and antioxidative protection of food quality – A review - From extraction of valuable compounds to health promoting benefits of olive leaves through bioaccessibility, bioavailability and impact on gut microbiota - Fresh extra virgin olive oil, with or without veil - Trends of research on polycyclic aromatic hydrocarbons in food: A 20-year perspective from 1997 to 2017 - The effects of mycotoxin patulin on cells and cellular components - Inactivation of parasite transmission stages: Efficacy of treatments on food of animal origin - Biotechnological potential of yeasts in functional food industry - Mulberry: A review of bioactive compounds and advanced processing technology - Promising effects of β-glucans on glyceamic control in diabetes - Recent understanding of starch biosynthesis in cassava for quality improvement: A review - Lactitol: Production, properties, and applications - Complimenting gluten free bakery products with dietary fiber: Opportunities and constraints - Cocoa flavanols and blood pressure reduction: Is there enough evidence to support a health claim in the United States? - Digestion and absorption of red grape and wine anthocyanins through the gastrointestinal tract - Structure, properties, and potential applications of waxy tapioca starches – A review - Non-covalent dietary fiber - Polyphenol interactions and their influence on polyphenol bioaccessibility - Strategies for enrichment and purification of polyphenols from fruit-based materials - Novel techniques for evaluating freshness quality attributes of fish: A review of recent developments - Single-molecule detection of proteins and toxins in food using atomic force microscopy.
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