| 000 | 01981nam a22002657a 4500 | ||
|---|---|---|---|
| 999 |
_c22793 _d22793 |
||
| 003 | OSt | ||
| 005 | 20191017151454.0 | ||
| 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 |
_a109 p. _bil. ; figrs. ; tablas |
||
| 362 | _aVol. 89 (July 2019) | ||
| 504 | _aIncluye Referencias Bibliográficas al final de cada artÃculo. | ||
| 505 | _aStarch 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 | ||
| 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 |
||