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; Asparagus (Asparagus officinalis): Processing effect on nutritional and phytochemical composition of spear and hard-stem byproducts - What is new on the hop extraction?- Prebiotics: Trends in food, health and technological applications - Pervaporation in the separation of essential oil components: A review - Pulses and food security: Dietary protein, digestibility, bioactive and functional properties - Mycotoxin contamination in food: An exposition on spices - Dietary polyphenols to combat the metabolic diseases via altering gut microbiota - Risk presented to minimally processed chilled foods by psychrotrophic Bacillus cereus - Macroalgal-derived protein hydrolysates and bioactive peptides: Enzymatic release and potential health enhancing properties - Progresses on processing methods of umami substances: A review - Recent trends and applications of cellulose nanocrystals in food industry - Intelligent packaging: Trends and applications in food systems - Location and interactions of starches in planta: Effects on food and nutritional functionality - Understanding consumer physiological and emotional responses to food products using electroencephalography (EEG) - Ultra-processed foods: A new holistic paradigm? - Advances in research on bioactivity, metabolism, stability and delivery systems of lycopene - Orbitides from flaxseed (Linum usitatissimum L.): A comprehensive review - Research progress in peanut allergens and their allergenicity reduction - The effects and mechanisms of epigallocatechin-3-gallate on reversing multidrug resistance in cancer - Novel thermal and non-thermal processing of watermelon juice - Edible flowers: Emerging components in the diet - Food supplements’ non-conformity in Europe – Poland: A case study - Recent advances in processing technology to reduce 5-hydroxymethylfurfural in foods - Determinants of real-life behavioural interventions to stimulate more plant-based and less animal-based diets: A systematic review - Developing Innovative Food Structures & Functionalities through Process & Reformulation to Satisfy Consumer Needs & Expectations: Outcomes from the 32nd EFFoST International Conference 2018, Nantes, France - Corrigendum to "Metabolomics as a tool to study the mechanism of action of bioactive protein hydrolysates and peptides: A review of current literature" [Trends in Food Science and Technology 91 (2019) 625−633] - "Engage with the future": A brief summary of the 13th Pangborn Sensory Science Symposium; NUTRICION
ER  -