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
Quality changes in fat-reduced sausages by partial replacing sodium chloride with other chloride salts during five weeks of refrigeration
Sang-Keun Jin; Jin-won Hwang; Sun Jin Hur; Gap-Don Kim
Palabras clave: Food Science.
Pp. 818-824
Proximal composition, sensorial properties and effect of ascorbic acid and α - tocopherol on oxidative stability of bread made with whole flours and vegetable oils
Mariana B. Osuna; Cecilia A. Romero; Ana M. Romero; María A. Judis; Nora C. Bertola
Palabras clave: Food Science.
Pp. 54-61
W/O/W emulsions applied for conveying FeSO4: Physical characteristics and intensity of metallic taste perception
Andréa Alves Simiqueli
; Eduardo Basílio de Oliveira; Luis Antonio Minim; Petiara Santos Reis; Márcia Cristina Teixeira Ribeiro Vidigal; Tarcísio Lima Filho; Valéria Paula Rodrigues Minim
Palabras clave: Food Science.
Pp. 278-286
Application of NIR imaging to the study of expanded snacks containing amaranth, quinoa and kañiwa
Jose Martin Ramos-Diaz; Åsmund Rinnan; Kirsi Jouppila
Palabras clave: Food Science.
Pp. 8-14
Effects of alginate-glycerol-citric acid concentrations on selected physical, mechanical, and barrier properties of papaya puree-based edible films and coatings, as evaluated by response surface methodology
M. Rangel-Marrón; E. Mani-López; E. Palou; A. López-Malo
Palabras clave: Food Science.
Pp. 83-91
Phycocyanin-enriched yogurt and its antibacterial and physicochemical properties during 21 days of storage
Elyas Mohammadi-Gouraji; Sabihe Soleimanian-Zad; Mehran Ghiaci
Palabras clave: Food Science.
Pp. 230-236
Application of Lactobacillus paracasei LPC02 and lactulose as a potential symbiotic system in the manufacture of dry-fermented sausage
Samira Reis Coelho; Ítalo Abreu Lima; Maurilio Lopes Martins; Augusto Aloísio Benevenuto Júnior; Robledo de Almeida Torres Filho; Alcinéia de Lemos Souza Ramos; Eduardo Mendes Ramos
Palabras clave: Food Science.
Pp. 254-259
Moringa extract enhances the fermentative, textural, and bioactive properties of yogurt
Ting Zhang; Chang Hee Jeong; Wei Nee Cheng; Hyojin Bae; Han Geuk Seo; Michael C. Petriello; Sung Gu Han
Palabras clave: Food Science.
Pp. 276-284
Protective cultures against foodborne pathogens in a nitrite reduced fermented meat product
Ivana Nikodinoska; Loredana Baffoni; Diana Di Gioia; Beatriz Manso; Lourdes García-Sánchez; Beatriz Melero; Jordi Rovira
Palabras clave: Food Science.
Pp. 293-299
Effects of Lactobacillus plantarum NJAU-01 from Jinhua ham on the quality of dry-cured fermented sausage
Qingfeng Ge; Huijie Pei; Rui Liu; Lei Chen; Xueqin Gao; Yubin Gu; Qin Hou; Yongqi Yin; Hai Yu; Mangang Wu; Wangang Zhang; Guanghong Zhou
Palabras clave: Food Science.
Pp. 513-518