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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

1968-

Información sobre licencias CC

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

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

Cobertura temática

Ciencias químicas

Otras ingenierías y tecnologías

Tabla de contenidos

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doi: 10.1016/j.lwt.2015.02.004

A new polyunsaturated gelled emulsion as replacer of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and sensory acceptability

Candelaria Poyato; Iciar Astiasarán; Blanca Barriuso; Diana Ansorena

Pp. 1069-1075

doi: 10.1016/j.lwt.2015.03.027

Recovery of caprine whey protein and its application in a food protein formulation

Diana R. Palatnik; María Victoria Ostermann Porcel; Ulises González; Noemi Zaritzky; Mercedes E. Campderrós

Pp. 331-338

doi: 10.1016/j.lwt.2015.07.006

Preparation and characterization of edible myofibrillar protein-based film incorporated with grape seed procyanidins and green tea polyphenol

Xiaohua Nie; Yandan Gong; Ningning Wang; Xianghe Meng

Pp. 1042-1046

doi: 10.1016/j.lwt.2015.07.011

Physical and sensory characteristics of corn-based extruded snacks containing amaranth, quinoa and kañiwa flour

Jose Martin Ramos Diaz; Jussi-Petteri Suuronen; Kevin C. Deegan; Ritva Serimaa; Hely Tuorila; Kirsi Jouppila

Palabras clave: Food Science.

Pp. 1047-1056

doi: 10.1016/j.lwt.2015.10.057

Probiotic characterization of lactic acid bacteria isolated from fermented foods and beverage of Ladakh

Kunzes Angmo; Anila Kumari; Savitri; Tek Chand Bhalla

Palabras clave: Food Science.

Pp. 428-435

doi: 10.1016/j.lwt.2015.11.048

Effect of thermally inhibited starches on the freezing and thermal stability of white sauces: Rheological and sensory properties

T. Sanz; A. Tárrega; A. Salvador

Pp. 82-88

doi: 10.1016/j.lwt.2016.01.031

Whey permeate containing galacto-oligosaccharides as a medium for biomass production and spray drying of Lactobacillus plantarum CIDCA 83114

Ayelén A. Hugo; Florencia Bruno; Marina A. Golowczyc

Pp. 185-190

doi: 10.1016/j.lwt.2016.02.039

Improvement of the texture and quality of cooked gluten-free pasta

Virginia Larrosa; Gabriel Lorenzo; Noemi Zaritzky; Alicia Califano

Palabras clave: Food Science.

Pp. 96-103

doi: 10.1016/j.lwt.2016.02.041

Use of γ-aminobutyric acid producing lactic acid bacteria as starters to reduce biogenic amines and cholesterol in Thai fermented pork sausage (Nham) and their distribution during fermentation

Duangporn Kantachote; Anussara Ratanaburee; Ampaitip Sukhoom; Tawatchai Sumpradit; Narongrid Asavaroungpipop

Palabras clave: Food Science.

Pp. 171-177

doi: 10.1016/j.lwt.2016.03.001

Influences of microwave pre-drying and explosion puffing drying induced cell wall polysaccharide modification on physicochemical properties, texture, microstructure and rehydration of pitaya fruit chips

Jianyong Yi; Linyan Zhou; Jinfeng Bi; Xuan Liu; Chen Qinqin; Xinye Wu

Palabras clave: Food Science.

Pp. 271-279