Catálogo de publicaciones - revistas
International Journal of Food Microbiology
Resumen/Descripción – provisto por la editorial en inglés
The International Journal of Food Microbiology publishes papers dealing with all aspects of food microbiology. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. They should provide scientific or technological advancement in the specific field of interest of the journal and enhance its strong international reputation. Preliminary or confirmatory results as well as contributions not strictly related to food microbiology will not be considered for publication.Full-length original research papers, short communications, review articles and book reviews in the fields of bacteriology, mycology, virology, parasitology, and immunology as they relate to the production, processing, service and consumption of foods and beverages are welcomed. Within this scope, topics of specific interest include: (1) incidence and types of food and beverage microorganisms, microbial interactions, microbial ecology of foods, intrinsic and extrinsic factors affecting microbial survival and growth in foods, and food spoilage; (2) microorganisms involved in food and beverage fermentations (including probiotics and starter cultures); (3) food safety, indices of the sanitary quality of foods, microbiological quality assurance, biocontrol, microbiological aspects of food preservation and novel preservation techniques, predictive microbiology and microbial risk assessment; (4) foodborne microorganisms of public health significance, and microbiological aspects of foodborne diseases of microbial origin; (5) methods for microbiological and immunological examinations of foods, as well as rapid, automated and molecular methods when validated in food systems; and (6) the biochemistry, physiology and molecular biology of microorganisms as they directly relate to food spoilage, foodborne disease and food fermentations.
Papers that do not have a direct food or beverage connection will not be considered for publication. The following examples provide some guide as to the type of papers that will not be admitted to the formal review process (for a more extensive list please refer to the journal’s Guide for Authors: Studies in animal models that determine the responses of probiotic microorganisms in the gastrointestinal tract; Fundamental physiology and gene expression studies of food/ beverage microorganisms, unless they directly relate to the food/ beverage ecosystem; The isolation and characterization of antimicrobial substances such as essential oils, bacteriocins etc, unless their efficacy is tested and validated in the food/beverage ecosystem; Development of new methods for the analysis of microorganisms, unless the method is tested and validated in the food/beverage ecosystem. This journal also publishes special issues of selected, peer-reviewed papers from suitable meetings, workshops, conferences, etc, related to the field of food microbiology.
Palabras clave – provistas por la editorial
No disponibles.
Disponibilidad
| Institución detectada | Período | Navegá | Descargá | Solicitá |
|---|---|---|---|---|
| No detectada | desde feb. 1984 / hasta dic. 2023 | ScienceDirect |
Información
Tipo de recurso:
revistas
ISSN impreso
0168-1605
ISSN electrónico
1879-3460
Editor responsable
Elsevier
País de edición
Países Bajos
Fecha de publicación
1984-
Cobertura temática
Tabla de contenidos
Moulds contaminants on Norwegian dry-cured meat products
Dereje T. Asefa; Ragnhild O. Gjerde; Maan S. Sidhu; Solveig Langsrud; Cathrine F. Kure; Truls Nesbakken; Ida Skaar
Palabras clave: Food Science; Microbiology; General Medicine.
Pp. 435-439
Selection of antifungal protein-producing molds from dry-cured meat products
Raquel Acosta; Andrea Rodríguez-Martín; Alberto Martín; Félix Núñez; Miguel A. Asensio
Pp. 39-46
Hepatitis E virus load in swine organs and tissues at slaughterhouse determined by real-time RT-PCR
Danielle Leblanc; Elyse Poitras; Marie-Josée Gagné; Pierre Ward; Alain Houde
Palabras clave: Food Science; Microbiology; General Medicine.
Pp. 206-209
Surface mycobiota on Argentinean dry fermented sausages
Claudia Castellari; Ana María Quadrelli; Federico Laich
Pp. 149-155
Survival of Lactobacillus plantarum in model solutions and fruit juices
Sawaminee Nualkaekul; Dimitris Charalampopoulos
Palabras clave: General Medicine; Microbiology; Food Science.
Pp. 111-117
Evaluation of the functional potential of Weissella and Lactobacillus isolates obtained from Nigerian traditional fermented foods and cow's intestine
Funmilola A. Ayeni; Borja Sánchez; Bolanle A. Adeniyi; Clara G. de los Reyes-Gavilán; Abelardo Margolles; Patricia Ruas-Madiedo
Palabras clave: General Medicine; Microbiology; Food Science.
Pp. 97-104
Recommendations for the viability assessment of probiotics as concentrated cultures and in food matrices
Claude P. Champagne; R. Paul Ross; Maria Saarela; Ken Flemming Hansen; Dimitris Charalampopoulos
Palabras clave: General Medicine; Microbiology; Food Science.
Pp. 185-193
Mechanisms involved in reduction of ochratoxin A produced by Aspergillus westerdijkiae using Debaryomyces hansenii CYC 1244
Jéssica Gil-Serna; Belén Patiño; Laura Cortés; María Teresa González-Jaén; Covadonga Vázquez
Palabras clave: Food Science; Microbiology; General Medicine.
Pp. 113-118
Prevalence of antibiotic resistance in coagulase-negative staphylococci from spontaneously fermented meat products and safety assessment for new starters
Esther Marty; Chantal Bodenmann; Jasmin Buchs; Ruedi Hadorn; Elisabeth Eugster-Meier; Christophe Lacroix; Leo Meile
Palabras clave: Food Science; Microbiology; General Medicine.
Pp. 74-83
Salmonella source attribution based on microbial subtyping
Lisa Barco; Federica Barrucci; John Elmerdahl Olsen; Antonia Ricci
Palabras clave: Food Science; Microbiology; General Medicine.
Pp. 193-203