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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.2016.12.030

Technological, nutritional and functional properties of wheat bread enriched with lentil or carob flours

Valeria Turfani; Valentina Narducci; Alessandra Durazzo; Vincenzo Galli; Marina Carcea

Pp. 361-366

doi: 10.1016/j.lwt.2017.01.041

Characterization of potential probiotic lactic acid bacteria isolated from camel milk

Aisha Abushelaibi; Suheir Al-Mahadin; Khaled El-Tarabily; Nagendra P. Shah; Mutamed Ayyash

Palabras clave: Food Science.

Pp. 316-325

doi: 10.1016/j.lwt.2017.02.038

Influence of carrier agents on the survival of Lactobacillus reuteri LR92 and the physicochemical properties of fermented juçara pulp produced by spray drying

Karla Bigetti Guergoletto; Marli Busanello; Sandra Garcia

Palabras clave: Food Science.

Pp. 321-327

doi: 10.1016/j.lwt.2017.05.035

Application of mixture design to introduce an optimum cell-free supernatant of multiple-strain mixture (MSM) for Lactobacillus against food-borne pathogens

Mahmoud Yolmeh; Morteza Khomeiri; Zahra Ahmadi

Pp. 298-304

doi: 10.1016/j.lwt.2017.06.027

Influence of extrusion process conditions on starch film morphology

Paula González-Seligra; Lucas Guz; Oswaldo Ochoa-Yepes; Silvia Goyanes; Lucía Famá

Pp. 520-528

doi: 10.1016/j.lwt.2017.08.009

Probiotic properties of Weissella cibaria and Leuconostoc citreum isolated from tejuino – A typical Mexican beverage

Monique Suela Silva; Cíntia L. Ramos; Marisela González-Avila; Anne Gschaedler; Javier Arrizon; Rosane F. Schwan; Disney R. Dias

Palabras clave: Food Science.

Pp. 227-232

doi: 10.1016/j.lwt.2017.08.036

Potential application of pomegranate seed oil oleogels based on monoglycerides, beeswax and propolis wax as partial substitutes of palm oil in functional chocolate spread

Goly Fayaz; Sayed Amir Hossein Goli; Mahdi Kadivar; Fabio Valoppi; Luisa Barba; Sonia Calligaris; Maria Cristina Nicoli

Palabras clave: Food Science.

Pp. 523-529

doi: 10.1016/j.lwt.2017.10.047

Impact of in-vitro gastro-pancreatic digestion on polyphenols and cinnamaldehyde bioaccessibility and antioxidant activity in stirred cinnamon-fortified yogurt

Ahmed Helal; Davide Tagliazucchi

Pp. 164-170

doi: 10.1016/j.lwt.2017.11.027

Edible coating based on modified corn starch/tomato powder: Effect on the quality of dough bread

Andrêssa M.M.T. Galvão; Rafael A. Zambelli; Antonio W.O. Araújo; Maria S.R. Bastos

Palabras clave: Food Science.

Pp. 518-524

doi: 10.1016/j.lwt.2017.12.013

Characterization of freeze-dried Lactobacillus acidophilus in goat milk powder and tablet: Optimization of the composite cryoprotectants and evaluation of storage stability at different temperature

Guowei Shu; Zhuo Wang; Li Chen; Hongchang Wan; He Chen

Palabras clave: Food Science.

Pp. 70-76