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
Nutrient stress as a means to enhance the storage stability of spray dried microencapsulated Lactobacillus plantarum B21
Elvina Parlindungan; Chaitali Dekiwadia; Bee K. May; Oliver A.H. Jones
Palabras clave: Food Science.
Pp. 204-210
Phenolic compound profile and biological activities of Southern African Opuntia ficus-indica fruit pulp and peels
Christiana Eleojo Aruwa; Stephen Amoo; Tukayi Kudanga
Palabras clave: Food Science.
Pp. 337-344
Characterization and application of postbiotics of Lactobacillus spp. on Listeria monocytogenes in vitro and in food models
Mehran Moradi; Karim Mardani; Hossein Tajik
Palabras clave: Food Science.
Pp. 457-464
Preparation, study and characterization of complex coacervates formed between gelatin and cactus mucilage extracted from cladodes of Opuntia ficus-indica
María Carolina Otálora; Jovanny A. Gómez Castaño; Andrea Wilches-Torres
Palabras clave: Food Science.
Pp. 108234
Technological and safety characterization of coagulase-negative staphylococci with high protease activity isolated from Traditional Chinese fermented sausages
Jian Sun; Chen-chen Cao; Mei-qin Feng; Xing-lian Xu; Guang-hong Zhou
Palabras clave: Food Science.
Pp. 108371
Quality characteristics and flavor profile of Harbin dry sausages inoculated with lactic acid bacteria and Staphylococcus xylosus
Yingying Hu; Qian Chen; Rongxin Wen; Yan Wang; Ligang Qin; Baohua Kong
Palabras clave: Food Science.
Pp. 108392
The effect of cranberry pomace ethanol extract on the growth of meat starter cultures, Escherichia coli O157:H7, Salmonella enterica serovar Enteritidis and Listeria monocytogenes
Alex Tsun Yin Lau; Shai Barbut; Kelly Ross; Moussa Sory Diarra; S. Balamurugan
Palabras clave: Food Science.
Pp. 108452
Pasteurization efficiency of donor human milk processed by microwave heating
Juliana A.S. Leite; Aurea M.A. Migotto; Mariza Landgraf; Virginia S. Quintal; Jorge A.W. Gut; Carmen C. Tadini
Palabras clave: Food Science.
Pp. 108466
Accumulation of intracellular trehalose and lactose in Lactobacillus plantarum WCFS1 during pulsed electric field treatment and subsequent freeze and spray drying
Evelien M.J. Vaessen; Heidy M.W. den Besten; Erik D.C. Esveld; Maarten A.I. Schutyser
Palabras clave: Food Science.
Pp. 108478
Factors affecting viability of selected probiotics during cheese-making of pasta filata dairy products obtained by direct-to-vat inoculation system
Anna Reale; Tiziana Di Renzo; Raffaele Coppola
Palabras clave: Food Science.
Pp. 108476