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
Effect of relevant environmental stresses on survival of enterohemorrhagic Escherichia coli in dry-fermented sausage
Anette McLeod; Ingrid Måge; Even Heir; Lars Axelsson; Askild L. Holck
Palabras clave: Food Science; Microbiology; General Medicine.
Pp. 15-23
Penicillium salamii strain ITEM 15302: A new promising fungal starter for salami production
D. Magistà; M. Ferrara; M.A. Del Nobile; D. Gammariello; A. Conte; G. Perrone
Pp. 33-41
Safety and technological characterization of coagulase-negative staphylococci isolates from traditional Korean fermented soybean foods for starter development
Do-Won Jeong; Bitnara Lee; Jae-Young Her; Kwang-Geun Lee; Jong-Hoon Lee
Palabras clave: Food Science; Microbiology; General Medicine.
Pp. 9-16
Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity
Cecilia Fontana; Daniela Bassi; Constanza López; Vincenza Pisacane; Maria Claudia Otero; Edoardo Puglisi; Annalisa Rebecchi; Pier Sandro Cocconcelli; Graciela Vignolo
Palabras clave: Food Science; Microbiology; General Medicine.
Pp. 17-25
Composition and function of sourdough microbiota: From ecological theory to bread quality
Michael Gänzle
; Valery Ripari
Palabras clave: Food Science; Microbiology; General Medicine.
Pp. 19-25
Exploring the metabolic heterogeneity of coagulase-negative staphylococci to improve the quality and safety of fermented meats: a review
María Sánchez Mainar; Despoina Angeliki Stavropoulou; Frédéric Leroy
Palabras clave: General Medicine; Microbiology; Food Science.
Pp. 24-37
Plant-mediated restriction of Salmonella enterica on tomato and spinach leaves colonized with Pseudomonas plant growth-promoting rhizobacteria
Chiun-Kang Hsu; Shirley A. Micallef
Palabras clave: General Medicine; Microbiology; Food Science.
Pp. 1-6
Comparison of the fate of the top six non-O157 shiga-toxin producing Escherichia coli (STEC) and E. coli O157:H7 during the manufacture of dry fermented sausages
S. Balamurugan; Rafath Ahmed; Anli Gao; Phil Strange
Palabras clave: Food Science; Microbiology; General Medicine.
Pp. 14-21
Combination of essential oil compounds and phenolic acids against Escherichia coli O157:H7 in vitro and in dry-fermented sausage production
Natan V.B. Meira; Richard A. Holley; Keliani Bordin; Renata E.F. de Macedo; Fernando B. Luciano
Palabras clave: Food Science; Microbiology; General Medicine.
Pp. 59-64
IPMP Global Fit – A one-step direct data analysis tool for predictive microbiology
Lihan Huang
Palabras clave: Food Science; Microbiology; General Medicine.
Pp. 38-48