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
True retention of nutrients upon household cooking of farmed portion-size European sea bass (Dicentrarchus labrax L.)
A. Badiani; S. Stipa; F. Bitossi; M. Pirini; A. Bonaldo; P.P. Gatta; M. Rotolo; S. Testi
Pp. 72-77
Rheological characterization of the hydrocolloid from Gleditsia amorphoides seeds
Martina J. Perduca; M. Julia Spotti; Liliana G. Santiago; María A. Judis; Amelia C. Rubiolo; Carlos R. Carrara
Pp. 143-147
Fortification of yoghurts with grape (Vitis vinifera) seed extracts
Vaya Chouchouli; Nick Kalogeropoulos; Spyros J. Konteles; Evangelia Karvela; Dimitris P. Makris; Vaios T. Karathanos
Palabras clave: Food Science.
Pp. 522-529
Effect of sub-lethal high pressure homogenization treatments on the in vitro functional and biological properties of lactic acid bacteria
G. Tabanelli; F. Patrignani; G. Vinderola; J.A. Reinheimer; F. Gardini; R. Lanciotti
Palabras clave: Food Science.
Pp. 580-586
Dielectric properties of tomatoes assisting in the development of microwave pasteurization and sterilization processes
Jing Peng; Juming Tang; Yang Jiao; Stewart G. Bohnet; Diane M. Barrett
Palabras clave: Food Science.
Pp. 367-376
Antioxidant activity of phenolics–saponins rich fraction prepared from defatted kenaf seed meal
Kim Wei Chan
; Shahid Iqbal; Nicholas M.H. Khong; Der-Jiun Ooi; Maznah Ismail
Palabras clave: Food Science.
Pp. 181-186
Development of Turkish dry-fermented sausage (sucuk) reformulated with camel meat and hump fat and evaluation of physicochemical, textural, fatty acid and volatile compound profiles during ripening
Mina Kargozari; Sohrab Moini; Afshin Akhondzadeh Basti; Zahra Emam-Djomeh; Mehran Ghasemlou; Isabel Revilla Martin; Hassan Gandomi; Ángel A. Carbonell-Barrachina; Antoni Szumny
Palabras clave: Food Science.
Pp. 849-858
The effect of pH and temperature pre-treatments on the physicochemical and emulsifying properties of whey protein isolate
Ricky S.H. Lam; Michael T. Nickerson
Palabras clave: Food Science.
Pp. 427-434
Correlation between morphology, hydration kinetics and mathematical models on Andean lupin (Lupinus mutabilis Sweet) grains
Alberto Claudio Miano; Jorge Armando García; Pedro Esteves Duarte Augusto
Pp. 290-298
Effect of blanching pretreatment on carrot texture attribute, rheological behavior, and cell structure during cooking process
Congcong Xu; Chi Yu; Yunfei Li
Palabras clave: Food Science.
Pp. 48-54