Catálogo de publicaciones - revistas
Food Microbiology
Resumen/Descripción – provisto por la editorial en inglés
Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book reviews dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel, have a clear connection to food microbiology, and be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.Papers relating to the following topics will be considered:
• Physiology, genetics, biochemistry, and behavior of microorganisms that are either used to make foods or that represent safety or quality problems
• Effects of preservatives, processes, and packaging systems on the microbiology of foods
• Methods for detection, identification and enumeration of foodborne microorganisms or microbial toxins
• Microbiology of food fermentations
• Predictive microbiology
• Microbial ecology of foods
• Microbiological aspects of food safety
• Microbiological aspects of food spoilage and quality
Database coverage includes Biological Abstracts (BIOSIS); Chemical Abstracts; Current Contents/Agriculture, Biology, and Environmental Science; Dairy Science Abstracts; Food Science and Technology Abstracts; Maize Abstracts; and Research Alerts.
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Palabras clave – provistas por la editorial
No disponibles.
Disponibilidad
| Institución detectada | Período | Navegá | Descargá | Solicitá |
|---|---|---|---|---|
| No detectada | desde ene. 1984 / hasta dic. 2023 | ScienceDirect |
Información
Tipo de recurso:
revistas
ISSN impreso
0740-0020
ISSN electrónico
1095-9998
Editor responsable
Elsevier
País de edición
Estados Unidos
Fecha de publicación
1984-
Cobertura temática
Tabla de contenidos
Antibacterial activity of sourdough lactic acid bacteria: isolation of a bacteriocin-like inhibitory substance fromLactobacillus sanfranciscoC57
A. Corsetti; M. Gobbetti; E. Smacchi
Palabras clave: Microbiology; Food Science.
Pp. 447-456
Rhizopus oligosporus biomass, sporangiospore yield and viability as influenced by harvesting age and processing conditions
N.V Thanh; M.J.R Nout
Palabras clave: Food Science; Microbiology; General Medicine.
Pp. 91-96
Use of a D-optimal mixture design to estimate the effects of diverse chloride salts on the growth parameters of Lactobacillus pentosus
F.N. Arroyo-López; J. Bautista-Gallego; A. Chiesa; M.C. Durán-Quintana; A. Garrido-Fernández
Pp. 396-403
Sourdough and cereal fermentation in a nutritional perspective
Kaisa Poutanen; Laura Flander; Kati Katina
Pp. 693-699
Alternative microbial methods: An overview and selection criteria
Vicky Jasson; Liesbeth Jacxsens; Pieternel Luning; Andreja Rajkovic; Mieke Uyttendaele
Palabras clave: Microbiology; Food Science.
Pp. 710-730
Variation of microbial load and visual quality of ready-to-eat salads by vegetable type, season, processor and retailer
Vittorio Caponigro; Maddalena Ventura; Ida Chiancone; Letizia Amato; Eugenio Parente; Filippo Piro
Palabras clave: Microbiology; Food Science.
Pp. 1071-1077
Characterization and probiotic potential of Lactobacillus plantarum strains isolated from cheeses
Miriam Zago; Maria Emanuela Fornasari; Domenico Carminati; Patricia Burns; Viviana Suàrez; Gabriel Vinderola; Jorge Reinheimer; Giorgio Giraffa
Palabras clave: Microbiology; Food Science.
Pp. 1033-1040
Influence of technological conditions of sausage fermentation on the aminogenic activity of L. curvatus CTC273
M.L. Latorre-Moratalla; S. Bover-Cid; J. Bosch-Fusté; M.C. Vidal-Carou
Palabras clave: Food Science; Microbiology; General Medicine.
Pp. 43-48
Characterization of lactic acid bacteria from naturally-fermented Manzanilla Aloreña green table olives
Hikmate Abriouel; Nabil Benomar; Antonio Cobo; Natacha Caballero; Miguel Ángel Fernández Fuentes; Rubén Pérez-Pulido; Antonio Gálvez
Palabras clave: Microbiology; Food Science.
Pp. 308-316
Monitoring the bacterial population dynamics during the ripening of Galician chorizo, a traditional dry fermented Spanish sausage
Sonia Fonseca; Aida Cachaldora; María Gómez; Inmaculada Franco; Javier Carballo
Palabras clave: Food Science; Microbiology; General Medicine.
Pp. 77-84