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: 79 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 | 14739 |
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Incluye Referencias Bibliográficas al final de cada artículo.
An introduction to current food safety needs - Food in the bioeconomy - Potentials and possible safety issues of using biorefinery products in food value chains - Safe and sustainable protein sources from the forest industry – The case of fish feed - Organic foods contribution to nutritional quality and value - Active biocompounds to improve food nutritional value - Innovative refractance window drying technology to keep nutrient value during processing - Reformulating foods to meet current scientific knowledge about salt, sugar and fats - Mind Genomics (Conjoint Analysis): The new concept research in the analysis of consumer behaviour and choice - Reprint of: Microbial food safety in the 21st century: Emerging challenges and foodborne pathogenic bacteria - Mycotoxin risks under a climate change scenario in Europe - Antibiotic resistance in foodborne bacteria - Allergenic and novel food proteins: State of the art and challenges in the allergenicity assessment - Organic and conventional food: Comparison and future research - Future challenges in seafood chemical hazards: Research and infrastructure needs - Microplastics, a food safety issue? - Low dose effects challenge the evaluation of endocrine disrupting chemicals - Social norms and risk communication - Review of risk communication and education strategies around food hygiene and safety for children and young people - Risk communication strategies (on listeriosis) for high-risk groups - How to make risk communication influence behavior change - Balancing the desire to decrease food waste with requirements of food safety - Establishing common ground - bridging health care professionals and food safety experts in public communication.
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