TY  - BOOK
ED  - International Union of Food Science and Technology.
TI  - Trends in Food Science & Technology
SN  - 09242244
U1  - REV 664.02 21
PY  - 2019///
CY  - Kidlington, Oxford, UK
PB  - Elsevier Science
KW  - INDUSTRIA Y COMERCIO DE ALIMENTOS
KW  - PUBLICACIONES PERIODICAS
KW  - BIOTECNOLOGIA ALIMENTARIA
KW  - INDUSTRIA ALIMENTARIA
KW  - TECNOLOGIA DE LOS ALIMENTOS
N1  - Incluye Referencias Bibliográficas al final de cada artículo; Starch based aerogels: Production properties and applications - Risk assessment of dietary deoxynivalenol exposure in wheat products worldwide: Are new codex DON guidelines adequately protective? - Different techniques for extraction and micro-nanoencapsulation of saffron bioactive ingredients - Blackchokeberry (Aronia melanocarpa) and its products as potential health-promoting factors- An overview - Techniques for protein digestion research in Decapoda: A review - Edible flowers with the common name "marigold": Their therapeutic values and processing - 1-Deoxynojirimycin, its potential for management of non-communicable metabolic diseases - Mechanisms of action of novel ingredients used in edible films to preserve microbial quality and oxidative stability in sausages- A review - Conference report 1st German- Chinese Symposium "functional and healthy food ingredients generated through state-of-the-art biotechnology"-  Outcome & perspectives; NUTRICION
ER  -