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003			OSt
005			20190821161308.0
008			190530b ||||| |||| 00| 0 eng d
022			_a09242244
040			_cUSEK
082			_221 _aREV 664.02 _bI61t 2019
110			_93824 _aInternational Union of Food Science and Technology.
245			_aTrends in Food Science & Technology / _cInternational Union of Food Science and Technology.
260			_aKidlington, Oxford, UK : _bElsevier Science, _c2019.
300			_a284 p. _bil. ; figrs. ; tablas
362			_aVol. 83 (January 2019)
504			_aIncluye Referencias Bibliográficas al final de cada artículo.
505			_aCereal biopolymers for nano- and microtechnology: A myriad of opportunities for novel (functional) food applications - Ginseng: A dietary supplement as immune-modulator in various diseases - Particle-based stabilization of water-in-water emulsions containing mixed biopolymers - Food raw materials and food production occurrences of deoxynivalenol in different regions - Application of propolis in antimicrobial and antioxidative protection of food quality – A review - From extraction of valuable compounds to health promoting benefits of olive leaves through bioaccessibility, bioavailability and impact on gut microbiota - Fresh extra virgin olive oil, with or without veil - Trends of research on polycyclic aromatic hydrocarbons in food: A 20-year perspective from 1997 to 2017 - The effects of mycotoxin patulin on cells and cellular components - Inactivation of parasite transmission stages: Efficacy of treatments on food of animal origin - Biotechnological potential of yeasts in functional food industry - Mulberry: A review of bioactive compounds and advanced processing technology - Promising effects of β-glucans on glyceamic control in diabetes - Recent understanding of starch biosynthesis in cassava for quality improvement: A review - Lactitol: Production, properties, and applications - Complimenting gluten free bakery products with dietary fiber: Opportunities and constraints - Cocoa flavanols and blood pressure reduction: Is there enough evidence to support a health claim in the United States? - Digestion and absorption of red grape and wine anthocyanins through the gastrointestinal tract - Structure, properties, and potential applications of waxy tapioca starches – A review - Non-covalent dietary fiber - Polyphenol interactions and their influence on polyphenol bioaccessibility - Strategies for enrichment and purification of polyphenols from fruit-based materials - Novel techniques for evaluating freshness quality attributes of fish: A review of recent developments - Single-molecule detection of proteins and toxins in food using atomic force microscopy.
526			_aNUTRICION
650		0	_93825 _aINDUSTRIA Y COMERCIO DE ALIMENTOS. _vPUBLICACIONES PERIODICAS.
650		0	_93826 _aBIOTECNOLOGIA ALIMENTARIA _vPUBLICACIONES PERIODICAS.
650		0	_93827 _aINDUSTRIA ALIMENTARIA _vPUBLICACIONES PERIODICAS.
650		0	_93828 _aTECNOLOGIA DE LOS ALIMENTOS _vPUBLICACIONES PERIODICAS.
942			_2ddc _cPPCG