Trends in Food Science & Technology /
Trends in Food Science & Technology /
International Union of Food Science and Technology.
- Kidlington, Oxford, UK : Elsevier Science, 2019.
- 585 p. il. ; figrs. ; tablas
- Vol. 86 (April 2019)
Incluye Referencias Bibliográficas al final de cada artículo.
Towards holistic approach for multi-objective optimization of food processes: A critical review - A review on nuclear overhauser effect (ROE) NMR techniques in food science: Basic principles and applications - Recent progress in the utilization of pea protein as an emulsifier for applications - Applications and functions of fat replacers in low-fat ice cream: A review - High contamination levels of deoxynivalenol-induced erythrocyte damage in different models - A new generation plant for the conventional cuisine: Quinoa (Chenopodium quinoa Willd) - Recent development of microwave fluidization technology for drying of fresh fruit and vegetables - Pomegranate and grape by-products and their active compounds: Are they a valuable source for food applications? - An overview on prepartion of emulsion- filled gels and emulsion particulate gels - Emerging technology applications for improving seed germination - Bioactive compounds from by-products of rice cultivation and rice processing: Extraction and application in the food and pharmaceutical industries - Microemulsions as nanoreactors for synthesis of biopolymer nanoparticles - Legume enriched cereal products: A generic approach derived from material science to predict their structuring by the process and their final properties - Sustainable development of carbon nanodots technology: Natural products as a carbon source and applications to food safety - Bioprospecting of brown seaweeds for biotechnological applications: Phlorotannin actions in inflammation and allergy network - Sustainable valorisation of tomato pomace: A comprehensive review - Toward the design of functional foods and biobased products by 3D printing - A critical review on the posible remediation of sediment in cocoa/cofee flavored milk - Cashew nut allergy; inmune health challenge - Protein-protein crosslinking in food: Proteomic characterisation methods, consequences and applications - Micro and nano encapsulation, retention and controlled release of flavor and aroma compounds: A Critical review - Glycemic control in Chinese steamed bread: Strategies and opportunities - Fish gelatin modifications: A comprehensive review - Mapping energy consumption in food manufacturing - A review of the approaches to predict the ase of swallowing and post- swallow residues - Human Health, legislative and socieconomic Issues caused by the fish-borne zoonotic parasite Anisakis: challenges in risk assessment - Using polysaccharides for the enhancement of functionality of foods: A review - Food texture as affected by ohmic heating: Mechanisms involved, recent finding, benefits, and limitations - Dry fractionations methods for plant protein, starch and fiber enrichment: A review - Edible insects as innovative foods: Nutritional and fuctional assesments - Application of non- invasive technologies in dry- cured ham: An overview - Ethanol standard in halal dietary product among Southeast Asian halal goberning bodies - Edible flowers as functional food: A review on artichoke ( Cinara Cardunculus L.) - New approach for yoghurt and ice cream production: hight- intensity ultrasound - Bioavailability of bioactive peptides derived from foods proteins across the intestinal epithelial membrane: A review - A review of food reformulation of baked products to reduce added sugar intake - Membrane separation technology for the recovery of nutraceuticals from food industrial streams - A state- of- the- art review on facilitating sustainable agriculture through green fertilizer technology adoption: Assessing farmers behavior - Rapid detection and control of psychrotrophic microorganisms in cold storage foods: A review - Microfluidic asembly of food- grade delivery systems: Toward functional delivery structure design - Non- chemical treatments for preventing the postharvest fungal rotting of citrus caused by penicillium digitatum (green mold) and penicillum italicum (blue mold) - Mechanisms and effects of ultrasound- assisted supercritical CO2 extraction - Allicin and health: A comprehensive review : Sweet and sour cherries: Origin, distribution, nutritional composition and health benefits - Using starch molecular fine structure to understand biosynthesis- structure- property relations - To target or not to target? Definitions and nomenclature for targeted versus non- targeted analytical food authentication - DNAFoil: Novel technology for the rapid detection of food adulteration - The positive impacts of microbial phytase on its nutritional applications - Functional categorisation of dietary fibre in foods: Beyond 'soluble' vs 'insoluble' - Meeting the demand for meat- Analysing meat flows to and from the UK pre and post Brexit - The emergence of India as a blossoming market for nutraceutical supplements: an Overview
09242244
INDUSTRIA Y COMERCIO DE ALIMENTOS.--PUBLICACIONES PERIODICAS.
BIOTECNOLOGIA ALIMENTARIA--PUBLICACIONES PERIODICAS.
INDUSTRIA ALIMENTARIA--PUBLICACIONES PERIODICAS.
TECNOLOGIA DE LOS ALIMENTOS--PUBLICACIONES PERIODICAS.
REV 664.02 / I61t 2019
Incluye Referencias Bibliográficas al final de cada artículo.
Towards holistic approach for multi-objective optimization of food processes: A critical review - A review on nuclear overhauser effect (ROE) NMR techniques in food science: Basic principles and applications - Recent progress in the utilization of pea protein as an emulsifier for applications - Applications and functions of fat replacers in low-fat ice cream: A review - High contamination levels of deoxynivalenol-induced erythrocyte damage in different models - A new generation plant for the conventional cuisine: Quinoa (Chenopodium quinoa Willd) - Recent development of microwave fluidization technology for drying of fresh fruit and vegetables - Pomegranate and grape by-products and their active compounds: Are they a valuable source for food applications? - An overview on prepartion of emulsion- filled gels and emulsion particulate gels - Emerging technology applications for improving seed germination - Bioactive compounds from by-products of rice cultivation and rice processing: Extraction and application in the food and pharmaceutical industries - Microemulsions as nanoreactors for synthesis of biopolymer nanoparticles - Legume enriched cereal products: A generic approach derived from material science to predict their structuring by the process and their final properties - Sustainable development of carbon nanodots technology: Natural products as a carbon source and applications to food safety - Bioprospecting of brown seaweeds for biotechnological applications: Phlorotannin actions in inflammation and allergy network - Sustainable valorisation of tomato pomace: A comprehensive review - Toward the design of functional foods and biobased products by 3D printing - A critical review on the posible remediation of sediment in cocoa/cofee flavored milk - Cashew nut allergy; inmune health challenge - Protein-protein crosslinking in food: Proteomic characterisation methods, consequences and applications - Micro and nano encapsulation, retention and controlled release of flavor and aroma compounds: A Critical review - Glycemic control in Chinese steamed bread: Strategies and opportunities - Fish gelatin modifications: A comprehensive review - Mapping energy consumption in food manufacturing - A review of the approaches to predict the ase of swallowing and post- swallow residues - Human Health, legislative and socieconomic Issues caused by the fish-borne zoonotic parasite Anisakis: challenges in risk assessment - Using polysaccharides for the enhancement of functionality of foods: A review - Food texture as affected by ohmic heating: Mechanisms involved, recent finding, benefits, and limitations - Dry fractionations methods for plant protein, starch and fiber enrichment: A review - Edible insects as innovative foods: Nutritional and fuctional assesments - Application of non- invasive technologies in dry- cured ham: An overview - Ethanol standard in halal dietary product among Southeast Asian halal goberning bodies - Edible flowers as functional food: A review on artichoke ( Cinara Cardunculus L.) - New approach for yoghurt and ice cream production: hight- intensity ultrasound - Bioavailability of bioactive peptides derived from foods proteins across the intestinal epithelial membrane: A review - A review of food reformulation of baked products to reduce added sugar intake - Membrane separation technology for the recovery of nutraceuticals from food industrial streams - A state- of- the- art review on facilitating sustainable agriculture through green fertilizer technology adoption: Assessing farmers behavior - Rapid detection and control of psychrotrophic microorganisms in cold storage foods: A review - Microfluidic asembly of food- grade delivery systems: Toward functional delivery structure design - Non- chemical treatments for preventing the postharvest fungal rotting of citrus caused by penicillium digitatum (green mold) and penicillum italicum (blue mold) - Mechanisms and effects of ultrasound- assisted supercritical CO2 extraction - Allicin and health: A comprehensive review : Sweet and sour cherries: Origin, distribution, nutritional composition and health benefits - Using starch molecular fine structure to understand biosynthesis- structure- property relations - To target or not to target? Definitions and nomenclature for targeted versus non- targeted analytical food authentication - DNAFoil: Novel technology for the rapid detection of food adulteration - The positive impacts of microbial phytase on its nutritional applications - Functional categorisation of dietary fibre in foods: Beyond 'soluble' vs 'insoluble' - Meeting the demand for meat- Analysing meat flows to and from the UK pre and post Brexit - The emergence of India as a blossoming market for nutraceutical supplements: an Overview
09242244
INDUSTRIA Y COMERCIO DE ALIMENTOS.--PUBLICACIONES PERIODICAS.
BIOTECNOLOGIA ALIMENTARIA--PUBLICACIONES PERIODICAS.
INDUSTRIA ALIMENTARIA--PUBLICACIONES PERIODICAS.
TECNOLOGIA DE LOS ALIMENTOS--PUBLICACIONES PERIODICAS.
REV 664.02 / I61t 2019