Detalles MARC
| 000 -CABECERA |
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| campo de control de longitud fija |
06872nam a22002657a 4500 |
| 003 - IDENTIFICADOR DEL NÚMERO DE CONTROL |
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| campo de control |
OSt |
| 005 - FECHA Y HORA DE LA ÚLTIMA TRANSACCIÓN |
|---|
| campo de control |
20200304133748.0 |
| 008 - DATOS DE LONGITUD FIJA--INFORMACIÓN GENERAL |
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| campo de control de longitud fija |
190530b ||||| |||| 00| 0 eng d |
| 022 ## - NÚMERO INTERNACIONAL NORMALIZADO PARA PUBLICACIONES SERIADAS |
|---|
| Número Internacional Normalizado para Publicaciones Seriadas |
09242244 |
| 040 ## - FUENTE DE LA CATALOGACIÓN |
|---|
| Centro/agencia transcriptor |
USEK |
| 082 ## - NÚMERO DE LA CLASIFICACIÓN DECIMAL DEWEY |
|---|
| Número de edición |
21 |
| Número de clasificación |
REV 664.02 |
| Número de documento/Ítem |
I61t 2019 |
| 110 ## - ENTRADA PRINCIPAL--NOMBRE DE ENTIDAD CORPORATIVA |
|---|
| 9 (RLIN) |
3824 |
| Nombre de entidad corporativa o nombre de jurisdicción como elemento de entrada |
International Union of Food Science and Technology. |
| 245 ## - MENCIÓN DE TÍTULO |
|---|
| Título |
Trends in Food Science & Technology / |
| Mención de responsabilidad, etc. |
International Union of Food Science and Technology. |
| 260 ## - PUBLICACIÓN, DISTRIBUCIÓN, ETC. (PIE DE IMPRENTA) |
|---|
| Lugar de publicación, distribución, etc. |
Kidlington, Oxford, UK : |
| Nombre del editor, distribuidor, etc. |
Elsevier Science, |
| Fecha de publicación, distribución, etc. |
2019. |
| 300 ## - DESCRIPCIÓN FÍSICA |
|---|
| Extensión |
690 p. |
| Otras características físicas |
il. ; figrs. ; tablas |
| 362 ## - FECHAS DE PUBLICACIÓN Y/O DESIGNACIÓN SECUENCIAL |
|---|
| Fecha de publicación y/o designación secuencial |
Vol. 91 (September 2019) |
| 504 ## - NOTA DE BIBLIOGRAFÍA, ETC. |
|---|
| Bibliografía, etc. |
Incluye Referencias Bibliográficas al final de cada artículo. |
| 505 ## - NOTA DE CONTENIDO CON FORMATO |
|---|
| Nota de contenido con formato |
Millard conjugation as an approach to improve whey proteins functionality: a review of conventional and novel preparation techniques- Inactivation of parasite transmission stages: Efficacy of treatments on foods of non-animal origin- Soy whey: More than just wastewater from tofu and soy protein isolate industry-Bisphenol A in food as a result of its migration from food packaging- Recent advances in detecting and regulating ethylene concentrations for shelf-life extension and maturity control of fruit: A review-Asian grain-based food products and the European scheme for food protected designations of origin: A critical analysis-Mycotoxins in cereal-based products during 24 years (1983–2017): A global systematic review-Applications of reverse micelles technique in food science: A comprehensive review-Micro/nano-encapsulated phase change materials (PCMs) as emerging materials for the food industry-Economic foundations for the use of biotechnology to improve farm animal welfare-Fructooligosaccharides production from agro-wastes as alternative low-cost source-Biology, phytochemical profile and prospects for snake fruit: An antioxidant-rich fruit of South East Asia-Food fraud vulnerability assessment: Reliable data sources and effective assessment approaches-Impact of jasmonates on safety, productivity and physiology of food crops-Can nudging improve the environmental impact of food supply chain? A systematic review-Truffles: From Islamic culture to chemistry, pharmacology, and food trends in recent times-Eggshell calcium: A cheap alternative to expensive supplements-A review: Reverse approach to analyze the impact of starch modification on the inflation and gas holding properties of wheat-based matrices-Transparency in food supply chains: A review of enabling technology solutions-Migration of styrene monomer from polystyrene packaging materials into foods: Characterization and safety evaluation-Natural products for glycaemic control: Polyphenols as inhibitors of alpha-amylase-Sensomics - From conventional to functional NIR spectroscopy - Shining light over the aroma and taste of foods-Opportunities for upcycling cereal byproducts with special focus on Distiller's grains-Determining the provenance and authenticity of seafood: A review of current methodologies-Efficacy of free and encapsulated natural antioxidants in oxidative stability of edible oil: Special emphasis on nanoemulsion-based encapsulation-Pectin-based adsorbents for heavy metal ions: A review-A systems approach to dynamic performance assessment in new food product development-Gamma glutamyl peptides: The food source, enzymatic synthesis, kokumi-active and the potential functional properties – A review-Use of NMR applications to tackle future food fraud issues-Research progress on extraction, biological activities and delivery systems of natural astaxanthin-Plants of the genus Vitis: Phenolic compounds, anticancer properties and clinical relevance-Reducing meat consumption and following plant-based diets: Current evidence and future directions to inform integrated transitions-A critical review on analytical techniques to detect adulteration of extra virgin olive oil-Global food safety as a complex adaptive system: Key concepts and future prospects-The bidirectional relationship between host physiology and microbiota and health benefits of probiotics: A review-Global status of insects as food and feed source: A review-Chocolate quality and conching-Synthetic biology applied in the agrifood sector: Public perceptions, attitudes and implications for future studies-Recent advances in valorization of Chaenomeles fruit: A review of botanical profile, phytochemistry, advanced extraction technologies and bioactivities-Nanocarriers for resveratrol delivery: Impact on stability and solubility concerns-The concentration of potentially toxic elements (PTEs) in honey: A global systematic review and meta-analysis and risk assessment-Protein–polyphenol conjugates: Antioxidant property, functionalities and their applications-Challenges on the processing of plant-based neuronutraceuticals and functional foods with emerging technologies: Extraction, encapsulation and therapeutic applications-Measurement of syneretic properties of rennet-induced curds and impact of factors such as concentration of milk: A review-Building capacity in risk-benefit assessment of foods: Lessons learned from the RB4EU project-<br/>Eliminating vicine and convicine, the main anti-nutritional factors restricting faba bean usage-Delivery of bioactives in food for optimal efficacy: What inspirations and insights can be gained from pharmaceutics?-Basic principles for developing real-time PCR methods used in food analysis: A review-Dihydromyricetin: A review on identification and quantification methods, biological activities, chemical stability, metabolism and approaches to enhance its bioavailability-Classical and emerging non-destructive technologies for safety and quality evaluation of cereals: A review of recent applications-Insights into Eucalyptus genus chemical constituents, biological activities and health-promoting effects-Metabolomics as a tool to study the mechanism of action of bioactive protein hydrolysates and peptides: A review of current literature-eNutrition - The next dimension for eHealth?-The rise of blockchain technology in agriculture and food supply chains-The components and amylase activity of Massa Medicata Fermentata during the process of fermentation-Explaining emerging-market firms’ acquisitions of developed-market firms: A resource based perspective-Edible flowers. Benefits and risks pertaining to their consumption-Molecular annotation of food – Towards personalized diet and precision health-The Food Naturalness Index (FNI): An integrative tool to measure the degree of food naturalness |
| 526 ## - NOTA DE INFORMACIÓN SOBRE EL PROGRAMA DE ESTUDIO |
|---|
| Nombre del programa |
NUTRICION |
| 650 #0 - PUNTO DE ACCESO ADICIONAL DE MATERIA--TÉRMINO DE MATERIA |
|---|
| 9 (RLIN) |
3825 |
| Término de materia o nombre geográfico como elemento inicial |
INDUSTRIA Y COMERCIO DE ALIMENTOS. |
| Subdivisión de forma |
PUBLICACIONES PERIODICAS. |
| 650 #0 - PUNTO DE ACCESO ADICIONAL DE MATERIA--TÉRMINO DE MATERIA |
|---|
| 9 (RLIN) |
3826 |
| Término de materia o nombre geográfico como elemento inicial |
BIOTECNOLOGIA ALIMENTARIA |
| Subdivisión de forma |
PUBLICACIONES PERIODICAS. |
| 650 #0 - PUNTO DE ACCESO ADICIONAL DE MATERIA--TÉRMINO DE MATERIA |
|---|
| 9 (RLIN) |
3827 |
| Término de materia o nombre geográfico como elemento inicial |
INDUSTRIA ALIMENTARIA |
| Subdivisión de forma |
PUBLICACIONES PERIODICAS. |
| 650 #0 - PUNTO DE ACCESO ADICIONAL DE MATERIA--TÉRMINO DE MATERIA |
|---|
| 9 (RLIN) |
3828 |
| Término de materia o nombre geográfico como elemento inicial |
TECNOLOGIA DE LOS ALIMENTOS |
| Subdivisión de forma |
PUBLICACIONES PERIODICAS. |
| 942 ## - ELEMENTOS DE PUNTO DE ACCESO ADICIONAL (KOHA) |
|---|
| Fuente del sistema de clasificación o colocación |
Dewey Decimal Classification |
| Tipo de ítem Koha |
Revista Colección General |
