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
A concept of mould spoilage prevention and acrylamide reduction in wheat bread: Application of lactobacilli in combination with a cranberry coating
Elena Bartkiene; Vadims Bartkevics; Vita Lele; Iveta Pugajeva; Paulina Zavistanaviciute; Ruta Mickiene; Daiva Zadeike; Grazina Juodeikiene
Palabras clave: Biotechnology; Food Science.
Pp. 284-293
Effect of cured meat product ingredients on the Penicillium verrucosum growth and ochratoxin A production
María J. Andrade
; Belén Peromingo; Mar Rodríguez; Alicia Rodríguez
Palabras clave: Biotechnology; Food Science.
Pp. 310-317
Anti-biofilm effect of crude bacteriocin derived from Lactobacillus brevis DF01 on Escherichia coli and Salmonella Typhimurium
Ni-Na Kim; Wang June Kim; Seok-Seong Kang
Palabras clave: Food Science; Biotechnology.
Pp. 274-280
Complex starter culture combined with vacuum packaging reduces biogenic amine formation and delays the quality deterioration of dry sausage during storage
Qinxiu Sun; Fangda Sun; Dongmei Zheng; Baohua Kong; Qian Liu
Pp. 58-66
Diffusion of mycotoxins and secondary metabolites in dry-cured meat products
Belén Peromingo; Michael Sulyok; Marc Lemmens; Alicia Rodríguez; Mar Rodríguez
Palabras clave: Biotechnology; Food Science.
Pp. 144-150
Characterization of yateí (Tetragonisca fiebrigi) honey and preservation treatments: Dehumidification, pasteurization and refrigeration
Natasha Schvezov; Amada B. Pucciarelli; Belen Valdes; Andrea M. Dallagnol
Palabras clave: Food Science; Biotechnology.
Pp. 107080
In vitro antifungal effects of spices on ochratoxin A production and related gene expression in Penicillium nordicum on a dry-cured fermented sausage medium
Micaela Álvarez; Alicia Rodríguez; Félix Núñez; Antonio Silva; María J. Andrade
Palabras clave: Biotechnology; Food Science.
Pp. 107222
Review of mycotoxins in foods in Nigeria
Christopher Chikaodili Onyeke
Palabras clave: Biotechnology; Food Science.
Pp. 107376
Quantitative risk assessment of listeriosis associated with fermented sausage and dry-cured pork shoulder consumption in Argentina
V. Brusa; M. Prieto; C.A. Campos; S. Epszteyn; A. Cuesta; V. Renaud; G. Schembri; M. Vanzini; S. Michanie; G. Leotta; M. Signorini
Palabras clave: Biotechnology; Food Science.
Pp. 107705
Salmonella Hessarek: An emerging food borne pathogen and its role in egg safety
Qixing Lin; Kapil K. Chousalkar; Andrea R. McWhorter; Samiullah Khan
Pp. 107996