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
Inhibition of ochratoxigenic moulds by Debaryomyces hansenii strains for biopreservation of dry-cured meat products
Maria J. Andrade; Line Thorsen; Alicia Rodríguez; Juan J. Córdoba; Lene Jespersen
Palabras clave: Food Science; Microbiology; General Medicine.
Pp. 70-77
Staphylococcus aureus food-poisoning outbreak associated with the consumption of ice-cream
A. Fetsch; M. Contzen; K. Hartelt; A. Kleiser; S. Maassen; J. Rau; B. Kraushaar; F. Layer; B. Strommenger
Palabras clave: Food Science; Microbiology; General Medicine.
Pp. 1-6
Penicillium salamii, a new species occurring during seasoning of dry-cured meat
Giancarlo Perrone
; Robert A. Samson; Jens C. Frisvad; Antonia Susca; Nina Gunde-Cimerman; Filomena Epifani; Jos Houbraken
Pp. 91-98
Relationship between ecophysiological factors, growth and ochratoxin A contamination of dry-cured sausage based matrices
Alicia Rodríguez; Daniela Capela; Ángel Medina; Juan J. Córdoba; Naresh Magan
Pp. 71-77
Characterization of the microbial diversity in yacon spontaneous fermentation at 20°C
L.D. Reina; I.M. Pérez-Díaz; F. Breidt; M.A. Azcarate-Peril; E. Medina; N. Butz
Palabras clave: Food Science; Microbiology; General Medicine.
Pp. 35-40
Detection of Toxoplasma gondii in free-range, organic pigs in Italy using serological and molecular methods
C. Bacci; A. Vismarra; C. Mangia; S. Bonardi; I. Bruini; M. Genchi; L. Kramer; F. Brindani
Pp. 54-56
Growth inhibition and stability of PgAFP from Penicillium chrysogenum against fungi common on dry-ripened meat products
Josué Delgado; Raquel Acosta; Andrea Rodríguez-Martín; Elena Bermúdez; Félix Núñez; Miguel A. Asensio
Palabras clave: Food Science; Microbiology; General Medicine.
Pp. 23-29
Elements of innovation and tradition in meat fermentation: Conflicts and synergies
Frédéric Leroy; Peter Scholliers; Virginie Amilien
Pp. 2-8
Yeast strains as potential aroma enhancers in dry fermented sausages
Mónica Flores; Sara Corral; Liliana Cano-García; Ana Salvador; Carmela Belloch
Pp. 16-24
Amino acid conversions by coagulase-negative staphylococci in a rich medium: Assessment of inter- and intraspecies heterogeneity
Despoina Angeliki Stavropoulou; Wim Borremans; Luc De Vuyst; Stefaan De Smet; Frédéric Leroy
Pp. 34-40