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.
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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
Techno-functional properties of yoghurts fortified with walnut and flaxseed oil emulsions in guar gum
Waqas N. Baba; Kaunser Jan; Hilal A. Punoo; Touseef Ahmed Wani; Mohd Masarat Dar; F.A. Masoodi
Pp. 242-249
Osmotic dehydration assisted impregnation of Lactobacillus rhamnosus in banana and effect of water activity on the storage stability of probiotic in the freeze-dried product
M.P. Rascón; K. Huerta-Vera; L.A. Pascual-Pineda; A. Contreras-Oliva; E. Flores-Andrade; M. Castillo-Morales; E. Bonilla; I. González-Morales
Palabras clave: Food Science.
Pp. 490-496
Morphological and ultrastructural changes in Lactobacillus plantarum B21 as an indicator of nutrient stress
Elvina Parlindungan; Chaitali Dekiwadia; Khanh T.M. Tran; Oliver A.H. Jones
; Bee K. May
Palabras clave: Food Science.
Pp. 556-563
Physicochemical and nutritional characterization of sweet snacks formulated with Prosopis alba flour
Leonardo Sciammaro; Cristina Ferrero; Cecilia Puppo
Palabras clave: Food Science.
Pp. 24-31
Alginate-based encapsulation of extracts from beta Vulgaris cv. beet greens: Stability and controlled release under simulated gastrointestinal conditions
Natalia Gorbunova; Anna Bannikova; Aleksandr Evteev; Ivan Evdokimov; Stefan Kasapis
Palabras clave: Food Science.
Pp. 442-449
Effect of proteins, glucose and NaCl on growth, biosynthesis and functionality of bacteriocins of Lactobacillus sakei subsp. sakei 2a in foods during storage at 4 °C: Tests in food models
M.S. Barbosa; C. Jurkiewicz; M. Landgraf; S.D. Todorov; B.D.G.M. Franco
Pp. 167-171
Efficacy of chlorine, peroxyacetic acid and mild-heat treatment on the reduction of natural microflora and maintenance of quality of fresh-cut calçots (Allium cepa L.)
Lorena Zudaire; Inmaculada Viñas; Maribel Abadias; Joan Simó; Ingrid Aguiló-Aguayo
Pp. 339-345
Microstructure and bioaccessibility of different carotenoid species as affected by hot air drying: Study on carrot, sweet potato, yellow bell pepper and broccoli
Zhongyuan Zhang; Qiuyu Wei; Meimei Nie; Ning Jiang; Chunju Liu; Chunquan Liu; Dajing Li; Lang Xu
Palabras clave: Food Science.
Pp. 357-363
Probiotic characterization and antioxidant properties of Weissella confusa KR780676, isolated from an Indian fermented food
Shivangi Sharma; Sujatha Kandasamy; Digambar Kavitake; Prathapkumar Halady Shetty
Palabras clave: Food Science.
Pp. 53-60
Enhancing rosemary oil-in-water microfluidized nanoemulsion properties through formulation optimization by response surface methodology
Rubén Llinares; Jenifer Santos; Luis A. Trujillo-Cayado; Pablo Ramírez; José Muñoz
Pp. 370-375