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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.2016.02.055

Effects of regenerated cellulose emulsion on the quality of emulsified sausage

Hong-yan Hu; Jailson Pereira; Lu-juan Xing; Ya-ya Hu; Cai-Li Qiao; Guang-hong Zhou; Wan-gang Zhang

Palabras clave: Food Science.

Pp. 315-321

doi: 10.1016/j.lwt.2016.03.016

Effect of commercial starter cultures on free amino acid, biogenic amine and free fatty acid contents in dry-cured foal sausage

Rubén Domínguez; Paulo E. Munekata; Rubén Agregán; José M. Lorenzo

Palabras clave: Food Science.

Pp. 47-53

doi: 10.1016/j.lwt.2016.03.029

Isolation of lactic acid bacteria with probiotic potentials from kimchi, traditional Korean fermented vegetable

Kang Wook Lee; Jae Min Shim; Seon-Kyung Park; Ho-Jin Heo; Hyun-Jin Kim; Kyung-Sik Ham; Jeong Hwan Kim

Palabras clave: Food Science.

Pp. 130-137

doi: 10.1016/j.lwt.2016.03.014

Enhancement of the viability of Lactobacillus rhamnosus ATCC 7469 in passion fruit juice: Application of a central composite rotatable design

Natalie Farias; Mariana Soares; Ester Gouveia

Pp. 149-154

doi: 10.1016/j.lwt.2016.04.001

Physico-chemical, textural, sensory and antioxidant characteristics of gluten – Free cookies made from raw and germinated Chenopodium (Chenopodium album) flour

Romee Jan; D.C. Saxena; Sukhcharn Singh

Pp. 281-287

doi: 10.1016/j.lwt.2016.06.060

Edible films as carrier for lactic acid bacteria

Joana Odila Pereira; José Soares; Sérgio Sousa; Ana Raquel Madureira; Ana Gomes; Manuela Pintado

Palabras clave: Food Science.

Pp. 543-550

doi: 10.1016/j.lwt.2016.08.017

Fresh-cut fruit and vegetable coatings by transglutaminase-crosslinked whey protein/pectin edible films

Giovanna Rossi Marquez; Prospero Di Pierro; Loredana Mariniello; Marilena Esposito; Concetta V.L. Giosafatto; Raffaele Porta

Pp. 124-130

doi: 10.1016/j.lwt.2016.11.051

Antioxidant protection of cooked meatballs during frozen storage by whey protein edible films with phytochemicals from Laurus nobilis L. and Salvia officinalis

Tolga Akcan; Mario Estévez; Meltem Serdaroğlu

Pp. 323-331

doi: 10.1016/j.lwt.2016.11.075

The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development

Qian Chen; Baohua Kong; Qi Han; Xiufang Xia; Li Xu

Pp. 389-396

doi: 10.1016/j.lwt.2016.12.054

Physico-chemical properties of functional low-fat beef burgers: Fatty acid profile modification

R. Afshari; H. Hosseini; A. Mousavi Khaneghah; R. Khaksar

Pp. 325-331