Catálogo de publicaciones - revistas
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
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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
1990-
Cobertura temática
Tabla de contenidos
Antimicrobial activity of lactic acid bacteria against pathogenic and spoilage microorganism isolated from food and their control in wheat bread
Dalia Cizeikiene; Grazina Juodeikiene; Algimantas Paskevicius; Elena Bartkiene
Palabras clave: Food Science; Biotechnology.
Pp. 539-545
Effect of Penicillium nalgiovense as protective culture in processing of dry-fermented sausage “salchichón”
Victoria Bernáldez; Juan J. Córdoba; Mar Rodríguez; Mirian Cordero; Luis Polo; Alicia Rodríguez
Palabras clave: Biotechnology; Food Science.
Pp. 69-76
Effects of inoculating Lactobacillus sakei starter cultures on the microbiological quality and nitrite depletion of Chinese fermented sausages
X.H. Wang; H.Y. Ren; D.Y. Liu; W.Y. Zhu; W. Wang
Palabras clave: Biotechnology; Food Science.
Pp. 591-596
Effect of inoculation of selected Staphylococcus xylosus and Lactobacillus plantarum strains on biochemical, microbiological and textural characteristics of a Tunisian dry fermented sausage
Ines Essid; Mnasser Hassouna
Palabras clave: Biotechnology; Food Science.
Pp. 707-714
Effect of different autochthonous starter cultures on the volatile compounds profile and sensory properties of Galician chorizo, a traditional Spanish dry fermented sausage
Sonia Fonseca; Aida Cachaldora; María Gómez; Inmaculada Franco; Javier Carballo
Palabras clave: Biotechnology; Food Science.
Pp. 6-14
Investigation of food and water microbiological conditions and foodborne disease outbreaks in the Federal District, Brazil
Márcia Menezes Nunes; Ana Lourdes Arrais de Alencar Mota; Eloisa Dutra Caldas
Palabras clave: Biotechnology; Food Science.
Pp. 235-240
Effect of fat and salt reduction on the sensory quality of slow fermented sausages inoculated with Debaryomyces hansenii yeast
Sara Corral; Ana Salvador; Carmela Belloch; Mónica Flores
Palabras clave: Biotechnology; Food Science.
Pp. 1-7
Identification of duck, partridge, pheasant, quail, chicken and turkey meats by species-specific PCR assays to assess the authenticity of traditional game meat Alheira sausages
Joana S. Amaral; Cristina G. Santos; Vitor S. Melo; Joana Costa
; M. Beatriz P.P. Oliveira; Isabel Mafra
Pp. 190-195
Antibacterial activity of bovine milk lactoferrin on the emerging foodborne pathogen Cronobacter sakazakii: Effect of media and heat treatment
S. Harouna; J.J. Carramiñana; F. Navarro; M.D. Pérez; M. Calvo; L. Sánchez
Pp. 520-525
Improvement the aroma of reduced fat and salt fermented sausages by Debaromyces hansenii inoculation
Sara Corral; Ana Salvador; Carmela Belloch; Mónica Flores
Pp. 526-535