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
Ecology of antibiotic resistant coagulase-negative staphylococci isolated from the production chain of a typical Italian salami
A. Rebecchi
; V. Pisacane; M.L. Callegari; E. Puglisi; L. Morelli
Pp. 14-22
Characterization and evaluation of lactic acid bacteria isolated from goat milk
Washington Luiz Gonçalves de Almeida Júnior; Íris da Silva Ferrari; Jane Viana de Souza; Carla Daiane Andrade da Silva; Mateus Matiuzzi da Costa; Francesca Silva Dias
Palabras clave: Food Science; Biotechnology.
Pp. 96-103
The specific antibacterial activity of liposome-encapsulated Clove oil and its application in tofu
Haiying Cui; Chengting Zhao; Lin Lin
Pp. 128-134
Foodborne transmission of Listeria monocytogenes via ready-to-eat salad: A nationwide outbreak in Switzerland, 2013–2014
Roger Stephan; Denise Althaus; Sabine Kiefer; Angelika Lehner; Christoph Hatz; Claudia Schmutz; Marianne Jost; Nadine Gerber; Andreas Baumgartner; Herbert Hächler; Mirjam Mäusezahl-Feuz
Pp. 14-17
Ochratoxin A contamination of the autochthonous dry-cured meat product “Slavonski Kulen” during a six-month production process
Jelka Pleadin; Dragan Kovačević; Nina Perši
Pp. 377-384
Technological properties and bacteriocins production by Lactobacillus curvatus 54M16 and its use as starter culture for fermented sausage manufacture
Annalisa Casaburi; Veronica Di Martino; Pasquale Ferranti; Luca Picariello; Francesco Villani
Palabras clave: Biotechnology; Food Science.
Pp. 31-45
Safety assessment of selected Staphylococcus carnosus strains with regard to their application as meat starter culture
Anne Müller; Regina Reichhardt; Grit Fogarassy; Ramona Bosse (née Danz); Monika Gibis; Jochen Weiss; Herbert Schmidt; Agnes Weiss
Palabras clave: Biotechnology; Food Science.
Pp. 93-99
Effect of Penicillium nordicum contamination rates on ochratoxin A accumulation in dry-cured salami
Massimo Ferrara; Donato Magistà; Vincenzo Lippolis; Salvatore Cervellieri; Antonia Susca; Giancarlo Perrone
Palabras clave: Biotechnology; Food Science.
Pp. 235-239
FTIR-ATR spectroscopy of pollen and honey as a tool for unifloral honey authentication. The case study of rape honey
I. Kasprzyk; J. Depciuch; D. Grabek-Lejko; M. Parlinska-Wojtan
Palabras clave: Food Science; Biotechnology.
Pp. 33-40
Effect of inoculating Lactobacillus pentosus R3 on N-nitrosamines and bacterial communities in dry fermented sausages
Yaqing Xiao; Peijun Li; Ying Zhou; Fei Ma; Conggui Chen
Palabras clave: Biotechnology; Food Science.
Pp. 126-134