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; Sulfated polysaccharides: Immunomodulation and signaling mechanisms - Critical analysis of microwave hydrodiffusion and gravity as a green tool for extraction of essential oils: Time to replace traditional distillation - Application of essential oil as a sustained release preparation in food packaging - Phenolic compounds as stabilizers of oils and antioxidative mechanisms under frying conditions: A comprehensive review - An overview of extraction and purification techniques of seaweed dietary fibers for immunomodulation on gut microbiota - Effects of polysaccharides on glycometabolism based on gut microbiota alteration - UV treatment improved the quality of postharvest fruits and vegetables by inducing resistance - The occurrence of mycotoxins in breast milk, fruit products and cereal-based infant formula: A review - Trends of utilizing mushroom polysaccharides (MPs) as potent nutraceutical components in food and medicine: A comprehensive review - Bioprocessing of mussel by-products for value added ingredients - Rice quality: How is it defined by consumers, industry, food scientists, and geneticists?- A review of green techniques for the synthesis of size-controlled starch-based nanoparticles and their applications as nanodelivery systems - Goat milk oligosaccharides: Composition, analytical methods and bioactive and nutritional properties - De novo synthesis of astaxanthin: From organisms to genes - Effective strategies for reduction of oil content in deep-fat fried foods: A review - Bioactive protein/peptides of flaxseed: A review - Dietary plants, gut microbiota, and obesity: Effects and mechanisms; NUTRICION
ER  -