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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
We also provide many author benefits, such as free PDFs, a liberal copyright policy, special discounts on Elsevier publications and much more. Please click here for more information on our author services .

Please see our Guide for Authors for information on article submission. If you require any further information or help, please visit our support pages: http://support.elsevier.com
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

Información sobre licencias CC

https://creativecommons.org/licenses/by/4.0/

https://creativecommons.org/licenses/by-nc-nd/4.0/

Cobertura temática

quimica

Ciencias químicas

otras-ingenierias

Otras ingenierías y tecnologías

Tabla de contenidos

doi: 10.1016/j.lwt.2020.110428

Partial fat replacement in liver pâté using canola oil organogel

Shai Barbut; Brian E. Tiensa; Alejandro G. Marangoni

Palabras clave: Food Science.

Pp. 110428

doi: 10.1016/j.lwt.2020.110744

Kinetics of growth, plantaricin and lactic acid production in whey permeate based medium by probiotic Lactobacillus plantarum CRA52

Abhay Sharma; Sandipan Mukherjee; Subbi Rami Reddy Tadi; Aiyagari Ramesh; Senthilkumar Sivaprakasam

Palabras clave: Food Science.

Pp. 110744

doi: 10.1016/j.lwt.2021.110916

Development of gluten-free premixes with buckwheat and chia flours: Application in a bread product

Estefania Belén Coronel; Estefania Nancy Guiotto; María Cristina Aspiroz; Mabel Cristina Tomás; Susana María Nolasco; Marianela Ivana Capitani

Palabras clave: Food Science.

Pp. 110916

doi: 10.1016/j.lwt.2021.111125

Purification and characterization of a novel bacteriocin from Lactobacillus paracasei ZFM54

Pengxin Ye; Jiawen Wang; Manman Liu; Ping Li; Qing Gu

Palabras clave: Food Science.

Pp. 111125

doi: 10.1016/j.lwt.2021.111142

Selection of probiotic Lactobacillus strains with antimicrobial activity to be used as biocontrol agents in food industry

S. Rodríguez-SánchezORCID; P. Fernández-Pacheco; S. SeseñaORCID; C. Pintado; M. Ll Palop

Palabras clave: Food Science.

Pp. 111142

doi: 10.1016/j.lwt.2021.111449

Analysis of physicochemical properties of exopolysaccharide from Leuconostoc mesenteroides strain XR1 and its application in fermented milk

Liang WangORCID; Yachun Gu; Xiaoyan Zheng; Yi Zhang; Kaiwen Deng; Tao Wu; Hong Cheng

Palabras clave: Food Science.

Pp. 111449

doi: 10.1016/j.lwt.2021.111753

Preparation and characteristics of high internal phase emulsions stabilized by rapeseed protein isolate

Feiran Xu; Mengmeng Pan; Jinwei Li; Xingrong Ju; Jin Wu; Zeyu Cui; Lifeng WangORCID

Palabras clave: Food Science.

Pp. 111753

doi: 10.1016/j.lwt.2021.111782

Physical and oxidative stability of oil-in-water (O/W) emulsions in the presence of protein (peptide): Characteristics analysis and bioinformatics prediction

Xiaohong Tong; Jia Cao; Mingyue Sun; Peilong Liao; Shicheng Dai; Wenyu Cui; Xiaoyi Cheng; Yang Li; Lianzhou Jiang; Huan WangORCID

Palabras clave: Food Science.

Pp. 111782

doi: 10.1016/j.lwt.2021.111822

Deep (offset) non-invasive Raman spectroscopy for the evaluation of food and beverages – A review

Alejandra Arroyo-Cerezo; Ana M. Jimenez-Carvelo; Antonio González-CasadoORCID; Anastasios KoidisORCID; Luis Cuadros-Rodríguez

Palabras clave: Food Science.

Pp. 111822

doi: 10.1016/j.lwt.2021.111846

Effect of flax gum on the functional properties of soy protein isolate emulsion gel

Chong-hao Bi; Shang-yi Chi; Xue-ying Wang; Ahmed Alkhatib; Zhi-gang Huang; Yi Liu

Palabras clave: Food Science.

Pp. 111846