Catálogo de publicaciones - revistas

Compartir en
redes sociales

Food Control

Resumen/Descripción – provisto por la editorial en inglés
Food Control is an international journal that provides essential information for those involved in food safety and process control.

Food Control covers:

• Microbial food safety and antimicrobial systems
• Mycotoxins
• Hazard analysis, HACCP and food safety objectives
• Risk assessment, including microbial risk assessment
• Quality assurance and control
• Good manufacturing practices
• Food process systems design and control
• Food Packaging
• Rapid methods of analysis and detection, including sensor technology
• Environmental control and safety
• Codes of practice, legislation and international harmonization
• Consumer issues
• Education, training and research needs.

The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.

The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions that do not fulfil these requirements will not be considered for review and publication.

Benefits to authors
We also provide many author benefits, such as free PDFs, a liberal copyright policy, special discounts on Elsevier publications and much more. Please click here for more information on our author services .

Please see our Guide for Authors for information on article submission. If you require any further information or help, please visit our support pages: http://support.elsevier.com
Palabras clave – provistas por la editorial

No disponibles.

Disponibilidad
Institución detectada Período Navegá Descargá Solicitá
No detectada desde ene. 1990 / hasta dic. 2023 ScienceDirect

Información

Tipo de recurso:

revistas

ISSN impreso

0956-7135

ISSN electrónico

1873-7129

Editor responsable

Elsevier

País de edición

Países Bajos

Fecha de publicación

Cobertura temática

otras-ingenierias

Otras ingenierías y tecnologías

Tabla de contenidos

doi: 10.1016/s0956-7135(02)00086-5

Survival of Listeria monocytogenes in North European type dry sausages fermented by bioprotective meat starter cultures

S Työppönen (née Erkkilä); A Markkula; E Petäjä; M.-L Suihko; T Mattila-Sandholm

Palabras clave: Biotechnology; Food Science.

Pp. 181-185

doi: 10.1016/j.foodcont.2004.10.020

Food safety objective: An integral part of food chain management

Leon G.M. Gorris

Palabras clave: Food Science; Biotechnology.

Pp. 801-809

doi: 10.1016/j.foodcont.2007.12.003

Antifungal activity of lemon (Citrus lemon L.), mandarin (Citrus reticulata L.), grapefruit (Citrus paradisi L.) and orange (Citrus sinensis L.) essential oils

M. Viuda-Martos; Y. Ruiz-Navajas; J. Fernández-López; J. Pérez-Álvarez

Palabras clave: Biotechnology; Food Science.

Pp. 1130-1138

doi: 10.1016/j.foodcont.2008.09.020

Biopreservation of minimally processed iceberg lettuces using a bacteriocin produced by Lactococcus lactis wild strain

Cinzia Lucia Randazzo; Iole Pitino; Giovanna Ombretta Scifò; Cinzia Caggia

Palabras clave: Food Science; Biotechnology.

Pp. 756-763

doi: 10.1016/j.foodcont.2008.10.005

Inhibition of biogenic amine formation in a salted and fermented anchovy by Staphylococcus xylosus as a protective culture

Jae-Hyung Mah; Han-Joon Hwang

Palabras clave: Biotechnology; Food Science.

Pp. 796-801

doi: 10.1016/j.foodcont.2009.07.019

Staphylococcus xylosus S03/1M/1/2, bacteriocin-producing meat starter culture or additive

Andrea Lauková; Monika Simonová; Viola Strompfová

Palabras clave: Biotechnology; Food Science.

Pp. 970-973

doi: 10.1016/j.foodcont.2009.12.026

Detection and identification of anisakids in seafood by fragment length polymorphism analysis and PCR–RFLP of ITS-1 region

M. Espiñeira; B. Herrero; J.M. Vieites; F.J. Santaclara

Palabras clave: Biotechnology; Food Science.

Pp. 1051-1060

doi: 10.1016/j.foodcont.2010.09.008

Biomass production and small-scale testing of freeze-dried lactic acid bacteria starter strains for cassava fermentations

Vinodh A. Edward; Melanie Huch; Carine Dortu; Philippe Thonart; Moutairou Egounlety; Petrus J. Van Zyl; Suren Singh; Wilhelm H. Holzapfel; Charles M.A.P. Franz

Palabras clave: Biotechnology; Food Science.

Pp. 389-395

doi: 10.1016/j.foodcont.2011.10.031

Evaluation of microbiological purity of raw and refined white cane sugar

Maciej Wojtczak; Joanna Biernasiak; Agnieszka Papiewska

Palabras clave: Biotechnology; Food Science.

Pp. 136-139

doi: 10.1016/j.foodcont.2012.01.049

Effects of starter cultures and fermentation climate on the properties of two types of typical Italian dry fermented sausages produced under industrial conditions

Giulia Tabanelli; Fabio Coloretti; Cristiana Chiavari; Luigi Grazia; Rosalba Lanciotti; Fausto Gardini

Palabras clave: Biotechnology; Food Science.

Pp. 416-426