Catálogo de publicaciones - revistas
LWT-Food science + technology
Título en otros idiomas:
Lebensmittel-Wissenschaft + Technolog
Resumen/Descripción – provisto por la editorial en inglés
LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials are outside the scope of the journal and will not be considered for publication.Database Coverage includes Current Contents, Cambridge Scientific Abstracts, Biological Abstracts, IFIS, Chemical Abstracts, Dairy Science Abstracts, Food Science and Technology Abstracts and AGRICOLA.
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Palabras clave – provistas por la editorial
food chemistry; food biochemistry; food microbiology; food technology; nutrition
Disponibilidad
| Institución detectada | Período | Navegá | Descargá | Solicitá |
|---|---|---|---|---|
| No detectada | desde feb. 1993 / hasta dic. 2023 | ScienceDirect |
Información
Tipo de recurso:
revistas
ISSN impreso
0023-6438
ISSN electrónico
1096-1127
Editor responsable
Elsevier
Idiomas de la publicación
- inglés
País de edición
Reino Unido
Fecha de publicación
1968-
Información sobre licencias CC
https://creativecommons.org/licenses/by/4.0/
Cobertura temática
Tabla de contenidos
Nanoliposomal encapsulation of Bitter Gourd (Momordica charantia) fruit extract as a rich source of health-promoting bioactive compounds
Somaye Rezaei Erami; Zeynab Raftani Amiri; Seid Mahdi Jafari
Palabras clave: Food Science.
Pp. 108581
Antioxidant capacity of germinated quinoa-based yoghurt and concomitant effect of sprouting on its functional properties
Obaroakpo Joy Ujiroghene; Lu Liu; Shuwen Zhang; Jing Lu; Cai Zhang; Jiaping Lv; Xiaoyang Pang; Min Zhang
Palabras clave: Food Science.
Pp. 108592
Bacterial diversity of naturally fermented game meat sausages: Sources of new starter cultures
Mirna Mrkonjic Fuka; Irina Tanuwidjaja; Ana Zgomba Maksimovic; Marija Zunabovic-Pichler; Susanne Kublik; Natasa Hulak; Konrad J. Domig; Michael Schloter
Palabras clave: Food Science.
Pp. 108782
Effect of Lactobacillus plantarum L125 strain with probiotic potential on physicochemical, microbiological and sensorial characteristics of dry-fermented sausages
Foteini G. Pavli; Anthoula A. Argyri; Nikos G. Chorianopoulos; George-John E. Nychas; Chrysoula C. Tassou
Palabras clave: Food Science.
Pp. 108810
Influence of hot and cold break tomato powders on survival of probiotic L. paracasei subsp. paracasei F19, texture profile and antioxidative activity in set-type yoghurts
Talha Demirci; Durmuş Sert; Kübra Aktaş; Didem Sözeri Atik; Hale İnci Öztürk Negiş; Nihat Akın
Palabras clave: Food Science.
Pp. 108855
Evaluation of the efficacy of Debaryomyces hansenii as protective culture for controlling Listeria monocytogenes in sliced dry-cured ham
Alberto Alía; Juan J. Córdoba; Alicia Rodríguez; Carmen García; María J. Andrade
Palabras clave: Food Science.
Pp. 108886
Physicochemical properties and flavour profile of fermented dry sausages with a reduction of sodium chloride
Yingying Hu; Lang Zhang; Huan Zhang; Yan Wang; Qian Chen; Baohua Kong
Palabras clave: Food Science.
Pp. 109061
Screening of bacteriocin-producing lactic acid bacteria in Chinese homemade pickle and dry-cured meat, and bacteriocin identification by genome sequencing
Lanhua Yi; Teng Qi; Yang Hong; Lili Deng; Kaifang Zeng
Palabras clave: Food Science.
Pp. 109177
Some probiotic potential of Weissella confusa MD1 and Weissella cibaria MD2 isolated from fermented batter
Avinash Kant Lakra; Latha Domdi; Gagan Hanjon; Younus Mohd Tilwani; Venkatesan Arul
Palabras clave: Food Science.
Pp. 109261
Development and characterization of reinforced ethyl cellulose based oleogel with adipic acid: Its application in cake and beef burger
Leila Adili; Leila Roufegarinejad; Mahnaz Tabibiazar; Hamed Hamishehkar; Ainaz Alizadeh
Palabras clave: Food Science.
Pp. 109277