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.
Benefits to authors
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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
Novel edible composite films fabricated with whey protein isolate and zein: Preparation and physicochemical property evaluation
Min-Ju Tsai; Yih-Ming Weng
Palabras clave: Food Science.
Pp. 567-574
Optimization of soymilk fermentation with kefir and the addition of inulin: Physicochemical, sensory and technological characteristics
Daiane Costa dos Santos; Josemar Gonçalves de Oliveira Filho; Ana Claudia Araújo Santana; Bheatriz Silva Morais de Freitas; Fabiano Guimarães Silva; Katiuchia Pereira Takeuchi; Mariana Buranelo Egea
Palabras clave: Food Science.
Pp. 30-37
Isolation and in-vitro probiotic characterization of fructophilic lactic acid bacteria from Chinese fruits and flowers
Hafiz Arbab Sakandar; Stan Kubow; Faizan Ahmed Sadiq
Palabras clave: Food Science.
Pp. 70-75
Potential probiotic salami with dietary fiber modulates antioxidant capacity, short chain fatty acid production and gut microbiota community structure
Sergio Pérez-Burillo; Trupthi Mehta; Silvia Pastoriza; Denise Lynette Kramer; Oleg Paliy; José Ángel Rufián-Henares
Palabras clave: Food Science.
Pp. 355-362
Growth kinetics and lactic acid production of Lactobacillus plantarum NRRL B-4496, L. acidophilus NRRL B-4495, and L. reuteri B-14171 in media containing egg white hydrolysates
Kevin Mis Solval; Alexander Chouljenko; Arranee Chotiko; Subramaniam Sathivel
Palabras clave: Food Science.
Pp. 393-399
Hidden sugars in the mixture: Effects on microbiota and the sensory characteristics of horse meat sausage
Fabio Coloretti; Cristiana Chiavari; Antonio Poeta; Mariantonietta Succi; Patrizio Tremonte; Luigi Grazia
Palabras clave: Food Science.
Pp. 22-28
Functional kefir production from high pressure homogenized hazelnut milk
Ilyas Atalar
Palabras clave: Food Science.
Pp. 256-263
Nisin-producing Lactococcus lactis subsp. lactis 2MT isolated from freshwater Nile tilapia in Cameroon: Bacteriocin screening, characterization, and optimization in a low-cost medium
Pierre Marie Kaktcham; Edith Marius Foko Kouam; Michelle Létitia Tchabou Tientcheu; Jules-Bocamdé Temgoua; Carmen Wacher; François Zambou Ngoufack; María de Lourdes Pérez-Chabela
Palabras clave: Food Science.
Pp. 272-279
Characterization of acid – Induced gels of quinoa proteins and carrageenan
Natalia Montellano Duran; Darío Spelzini; Valeria Boeris
Palabras clave: Food Science.
Pp. 39-47
Fungi in air, raw materials and surface of dry fermented sausage produced in Brazil
Gilson Parussolo; Angélica Olivier Bernardi; Marcelo Valle Garcia; Andrieli Stefanello; Tamires dos Santos Silva; Marina Venturini Copetti
Palabras clave: Food Science.
Pp. 190-198