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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/

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 ChanORCID; Shahid IqbalORCID; Nicholas M.H. KhongORCID; Der-Jiun OoiORCID; 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 MianoORCID; Jorge Armando García; Pedro Esteves Duarte AugustoORCID

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