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
Biopreservation potential of antimicrobial protein producing Pediococcus spp. towards selected food samples in comparison with chemical preservatives
Sinosh Skariyachan
; Sanjana Govindarajan
Palabras clave: General Medicine; Microbiology; Food Science.
Pp. 189-196
Incidence of spoilage fungi in the air of bakeries with different hygienic status
Marcelo Valle Garcia; Andressa Sonnenstrahl Bregão; Gilson Parussolo; Angélica Olivier Bernardi; Andrieli Stefanello; Marina Venturini Copetti
Palabras clave: Food Science; Microbiology; General Medicine.
Pp. 254-261
Quantitative proteomic profiling of ochratoxin A repression in Penicillium nordicum by protective cultures
Josué Delgado; Félix Núñez; Miguel A. Asensio; Rebecca A. Owens
Palabras clave: Food Science; Microbiology; General Medicine.
Pp. 108243
Fusarium incarnatum-equiseti species complex associated with Brazilian rice: Phylogeny, morphology and toxigenic potential
Caroline F. Avila; Gláucia M. Moreira; Camila P. Nicolli; Larissa B. Gomes; Lucas M. Abreu; Ludwig H. Pfenning; Miriam Haidukowski; Antonio Moretti; Antonio Logrieco; Emerson M. Del Ponte
Palabras clave: General Medicine; Microbiology; Food Science.
Pp. 108267
Surface mycobiota of home-made dry cured sausages from the main producing regions of Argentina and morphological and biochemical characterization of Penicillium nalgiovense populations
Graciela Vila; Juan A. Segura; Vanesa Ludemann; Graciela N. Pose
Palabras clave: Food Science; Microbiology; General Medicine.
Pp. 108312
Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume flours
Ilaria De Pasquale; Erica Pontonio; Marco Gobbetti; Carlo Giuseppe Rizzello
Palabras clave: Food Science; Microbiology; General Medicine.
Pp. 108426
A study of surface moulds and mycotoxins in Croatian traditional dry-cured meat products
Manuela Zadravec; Nada Vahčić; Dragan Brnić; Ksenija Markov; Jadranka Frece; Relja Beck; Tina Lešić; Jelka Pleadin
Palabras clave: Food Science; Microbiology; General Medicine.
Pp. 108459
Evaluation of yeasts from Ecuadorian chicha by their performance as starters for alcoholic fermentations in the food industry
Nubia Grijalva-Vallejos; Agustín Aranda; Emilia Matallana
Palabras clave: Food Science; Microbiology; General Medicine.
Pp. 108462
Design and preparation of antimicrobial meat wrapping nanopaper with bacterial cellulose and postbiotics of lactic acid bacteria
Aidin Shafipour Yordshahi; Mehran Moradi; Hossein Tajik; Rahim Molaei
Palabras clave: Food Science; Microbiology; General Medicine.
Pp. 108561
Interaction in dual species biofilms between Staphylococcus xylosus and Staphylococcus aureus
Sabine Leroy; Isabelle Lebert; Carine Andant; Régine Talon
Palabras clave: Food Science; Microbiology; General Medicine.
Pp. 108653