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: 113 p. il. ; figrs. ; tablasISSN:- 09242244
- 21 REV 664.02 I61t 2019
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Revista Colección General | Humanidades nivel 2 | REV 664.02 I61t 2019 (Navegar estantería(Abre debajo)) | c.1 | Disponible | 15807 |
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REV 658.827 J86b 2019 Journal of Brand Strategy / | REV 658.827 J86b 2019 Journal of Brand Strategy / | REV 658.827 J86b 2020 Journal of Brand Strategy / | REV 664.02 I61t 2019 Trends in Food Science & Technology / | REV 983.1 Ch559u 2003 Chungara : Revista de Antropología Chilena / | REV 983.1 Ch559u 2004 Chungara : Revista de Antropología Chilena / | REV 983.1 Ch559u 2004 Chungara : Revista de Antropología Chilena / |
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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).
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