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
Interspecies assertiveness of Lactobacillus curvatus and Lactobacillus sakei in sausage fermentations
Dorothee Janßen; Lena Dworschak; Christina Ludwig; Matthias A. Ehrmann; Rudi F. Vogel
Palabras clave: Food Science; Microbiology; General Medicine.
Pp. 108689
Leuconostoc mesenteroides subsp. mesenteroides LB7 isolated from apple surface inhibits P. expansum in vitro and reduces patulin in fruit juices
Guillaume Legrand Ngolong Ngea; Qiya Yang; William Tchabo; Raffaello Castoria; Xiaoyun Zhang; Hongyin Zhang
Palabras clave: General Medicine; Microbiology; Food Science.
Pp. 109025
Impact of chlorine dioxide and electron-beam irradiation for the reduction of murine norovirus in low-salted “jogaejeotgal”, a traditional Korean salted and fermented clam
Sangha Han; Ji Yeon Jo; Sa Reum Park; Changsun Choi; Sang-Do Ha
Palabras clave: General Medicine; Microbiology; Food Science.
Pp. 109073
Evaluation of cryotolerant yeasts for the elaboration of a fermented pear beverage in Patagonia: Physicochemical and sensory attributes
Melisa González Flores; Andrea Cecilia Origone; Leonardo Bajda; María Eugenia Rodríguez; Christian Ariel Lopes
Palabras clave: Food Science; Microbiology; General Medicine.
Pp. 109129
Metataxonomic insights in the distribution of Lactobacillaceae in foods and food environments
Eugenio Parente; Teresa Zotta; Marilisa Giavalisco; Annamaria Ricciardi
Palabras clave: General Medicine; Microbiology; Food Science.
Pp. 110124