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.
Benefits to authors
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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
Microbial inactivation and quality of grapes treated by plasma-activated water combined with mild heat
Qisen Xiang; Rong Zhang; Liumin Fan; Yunfang Ma; Di Wu; Ke Li; Yanhong Bai
Palabras clave: Food Science.
Pp. 109336
Functional and structural properties of dietary fiber from citrus peel affected by the alkali combined with high-speed homogenization treatment
Yue Zhang; Jinsong Liao; Junru Qi
Palabras clave: Food Science.
Pp. 109397
Changes in physical and biochemical properties of spray dried camel and bovine milk powders.
Ahmed Zouari; Valerie Briard-Bion; Pierre Schuck; Fréderic Gaucheron; Guillaume Delaplace; Hamadi Attia; Mohamed Ali Ayadi
Palabras clave: Food Science.
Pp. 109437
Nitrite sources for cured meat products
Kyung Jo; Seonmin Lee; Hae In Yong; Yun-Sang Choi; Samooel Jung
Palabras clave: Food Science.
Pp. 109583
Incorporation of xanthan gum to gluten-free pasta with cassava starch. Physical, textural and sensory attributes
Laura Beatríz Milde; Paola Soledad Chigal; Jorge Emiliano Olivera; Karina Grissel González
Palabras clave: Food Science.
Pp. 109674
Effect of different storage conditions on physicochemical and bioactive characteristics of thermally processed stingless bee honeys
Francieli Braghini; Fabíola C. Biluca; Fernanda Ottequir; Luciano V. Gonzaga; Mayara da Silva; Luciano Vitali; Gustavo A. Micke; Ana C.O. Costa; Roseane Fett
Palabras clave: Food Science.
Pp. 109724
Reduction of biogenic amines formation during soybean paste fermentation by using Staphylococcus carnosus M43 and Pediococcus acidilactici M28 as starter culture
Jiadi Zhao; Chengtuo Niu; Shuying Du; Chunfeng Liu; Feiyun Zheng; Jinjing Wang; Qi Li
Palabras clave: Food Science.
Pp. 109917
Lactobacillus rhamnosus GG in a mixed pineapple (Ananas comosus L. Merril) and jussara (Euterpe edulis Martius) beverage and its survival in the human gastrointestinal tract
Bruno de Andrade Pires; Renata Cristina de Almeida Bianchini Campos; John Warnens Canuto; Thainá de Melo Carlos Dias; Eliane Maurício Furtado Martins; Leandro Licursi; Bruno Ricardo de Castro Leite Júnior; Maurilio Lopes Martins
Palabras clave: Food Science.
Pp. 110028
The influence of the substitution of fat with modified starch on the quality of pork liver pâtés
Ryszard Rezler
; Mirosława Krzywdzińska-Bartkowiak; Michał Piątek
Palabras clave: Food Science.
Pp. 110264
Freeze-drying of Enterococcus durans: Effect on their probiotics and biopreservative properties
María Lucila Estilarte; E. Elizabeth Tymczyszyn; María de los Ángeles Serradell; Paula Carasi
Palabras clave: Food Science.
Pp. 110496