Catálogo de publicaciones - revistas
LWT-Food science + technology
Título en otros idiomas:
Lebensmittel-Wissenschaft + Technolog
Resumen/Descripción – provisto por la editorial en inglés
LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. 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 written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials are outside the scope of the journal and will not be considered for publication.Database Coverage includes Current Contents, Cambridge Scientific Abstracts, Biological Abstracts, IFIS, Chemical Abstracts, Dairy Science Abstracts, Food Science and Technology Abstracts and AGRICOLA.
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Palabras clave – provistas por la editorial
food chemistry; food biochemistry; food microbiology; food technology; nutrition
Disponibilidad
| Institución detectada | Período | Navegá | Descargá | Solicitá |
|---|---|---|---|---|
| No detectada | desde feb. 1993 / hasta dic. 2023 | ScienceDirect |
Información
Tipo de recurso:
revistas
ISSN impreso
0023-6438
ISSN electrónico
1096-1127
Editor responsable
Elsevier
Idiomas de la publicación
- inglés
País de edición
Reino Unido
Fecha de publicación
1968-
Información sobre licencias CC
https://creativecommons.org/licenses/by/4.0/
Cobertura temática
Tabla de contenidos
Use of a free radical method to evaluate antioxidant activity
W. Brand-Williams; M.E. Cuvelier; C. Berset
Palabras clave: Food Science.
Pp. 25-30
Determination and Characterization of the Antimicrobial Activity of the Fermented TeaKombucha
C.J Greenwalt; R.A Ledford; KH Steinkraus
Palabras clave: Food Science.
Pp. 291-296
Characterization of Native Microbial Population of Swiss Chard (Beta vulgaris, type cicla)
A.G. Ponce; S.I. Roura; C.E. del Valle; R. Fritz
Palabras clave: Food Science.
Pp. 331-337
Characterization of native microbial populations on Swiss chard (Beta vulgaris, type cicla) cultivated by organic methods
A.G. Ponce; S.I. Roura; C.E.del Valle; R. Fritz
Palabras clave: Food Science.
Pp. 183-188
Physical properties and sensory evaluation of WPI films of varying thickness
A. Longares; F.J. Monahan; E.D. O’Riordan; M. O’Sullivan
Pp. 545-550
Properties of edible sodium caseinate films and their application as food wrapping
M. Schou; A. Longares; C. Montesinos-Herrero; F.J. Monahan; D. O’Riordan; M. O’Sullivan
Palabras clave: Food Science.
Pp. 605-610
Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt
K. Kailasapathy
Palabras clave: Food Science.
Pp. 1221-1227
Retention and distribution of natural antioxidants (α-tocopherol, polyphenols and terpenic acids) after shallow frying of vegetables in virgin olive oil
Nick Kalogeropoulos; Anastasia Mylona; Antonia Chiou; Maria S. Ioannou; Nikolaos K. Andrikopoulos
Palabras clave: Food Science.
Pp. 1008-1017
Polyphenol input to the antioxidant activity of yerba mate (Ilex paraguariensis) extracts
Julia Valerga; Mario Reta; Maria Cecilia Lanari
Palabras clave: Food Science.
Pp. 28-35
Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds of Argentina
M.I. Capitani; V. Spotorno; S.M. Nolasco; M.C. Tomás
Palabras clave: Food Science.
Pp. 94-102