about
Human Norovirus as a Foodborne Pathogen: Challenges and DevelopmentsMechanisms of microbial hydrogen disposal in the human colon and implications for health and diseaseStrategies to mitigate peanut allergy: production, processing, utilization, and immunotherapy considerations.Molecular design of seed storage proteins for enhanced food physicochemical properties.Cyanobacterial Toxins in Freshwater and Food: Important Sources of Exposure to Humans.Functional genomics for food fermentation processes.Genomic evolution of domesticated microorganisms.Wheat gluten functionality as a quality determinant in cereal-based food products.Bacterial Spores in Food: Survival, Emergence, and Outgrowth.CRISPR: new horizons in phage resistance and strain identification.Impact of diet on human intestinal microbiota and health.Nutrigenomics and personalized diets: What will they mean for food?Comparative analysis of intestinal tract models.A Critical Look at Prebiotics Within the Dietary Fiber Concept.Bile Acid Modifications at the Microbe-Host Interface: Potential for Nutraceutical and Pharmaceutical Interventions in Host Health.Unraveling Anthocyanin Bioavailability for Human Health.Metabolomic Technologies for Improving the Quality of Food: Practice and Promise.Bosom Buddies: The Symbiotic Relationship Between Infants and Bifidobacterium longum ssp. longum and ssp. infantis. Genetic and Probiotic Features.An update on the health effects of tomato lycopene.Whole grains: benefits and challenges.Water-solids interactions: deliquescence.Food formats for effective delivery of probiotics.Fate of starch in food processing: from raw materials to final food products.Crosslinking food proteins for improved functionality.Genetics of yeast impacting wine quality.Anthocyanins: natural colorants with health-promoting properties.Food powders flowability characterization: theory, methods, and applications.Emulsion design to improve the delivery of functional lipophilic components.Biochemistry and genetics of starch synthesis.Functional oligosaccharides: application and manufacture.Food safety: What can we learn from genomics?Edible packaging materials.Phage and their lysins as biocontrol agents for food safety applications.Glass transition temperature and its relevance in food processing.Dairy products in the food chain: their impact on health.Avian influenza: public health and food safety concerns.Minimization of Salmonella contamination on raw poultry.Influence of formulation and processing on absorption and metabolism of flavan-3-ols from tea and cocoa.Rheological innovations for characterizing food material properties.Pomegranate as a functional food and nutraceutical source.
P1433
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P1433
description
journal
@en
revista científica
@es
rivista scientifica
@it
wetenschappelijk tijdschrift van Annual Reviews
@nl
wissenschaftliche Fachzeitschrift
@de
name
Annual review of food science and technology
@ast
Annual review of food science and technology
@en
Annual review of food science and technology
@es
Annual review of food science and technology
@it
Annual review of food science and technology
@nl
type
label
Annual review of food science and technology
@ast
Annual review of food science and technology
@en
Annual review of food science and technology
@es
Annual review of food science and technology
@it
Annual review of food science and technology
@nl
prefLabel
Annual review of food science and technology
@ast
Annual review of food science and technology
@en
Annual review of food science and technology
@es
Annual review of food science and technology
@it
Annual review of food science and technology
@nl
P3181
P1055
P1156
21100196101