Catálogo de publicaciones - revistas
International Journal of Food Microbiology
Resumen/Descripción – provisto por la editorial en inglés
The International Journal of Food Microbiology publishes papers dealing with all aspects of food microbiology. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. They should provide scientific or technological advancement in the specific field of interest of the journal and enhance its strong international reputation. Preliminary or confirmatory results as well as contributions not strictly related to food microbiology will not be considered for publication.Full-length original research papers, short communications, review articles and book reviews in the fields of bacteriology, mycology, virology, parasitology, and immunology as they relate to the production, processing, service and consumption of foods and beverages are welcomed. Within this scope, topics of specific interest include: (1) incidence and types of food and beverage microorganisms, microbial interactions, microbial ecology of foods, intrinsic and extrinsic factors affecting microbial survival and growth in foods, and food spoilage; (2) microorganisms involved in food and beverage fermentations (including probiotics and starter cultures); (3) food safety, indices of the sanitary quality of foods, microbiological quality assurance, biocontrol, microbiological aspects of food preservation and novel preservation techniques, predictive microbiology and microbial risk assessment; (4) foodborne microorganisms of public health significance, and microbiological aspects of foodborne diseases of microbial origin; (5) methods for microbiological and immunological examinations of foods, as well as rapid, automated and molecular methods when validated in food systems; and (6) the biochemistry, physiology and molecular biology of microorganisms as they directly relate to food spoilage, foodborne disease and food fermentations.
Papers that do not have a direct food or beverage connection will not be considered for publication. The following examples provide some guide as to the type of papers that will not be admitted to the formal review process (for a more extensive list please refer to the journal’s Guide for Authors: Studies in animal models that determine the responses of probiotic microorganisms in the gastrointestinal tract; Fundamental physiology and gene expression studies of food/ beverage microorganisms, unless they directly relate to the food/ beverage ecosystem; The isolation and characterization of antimicrobial substances such as essential oils, bacteriocins etc, unless their efficacy is tested and validated in the food/beverage ecosystem; Development of new methods for the analysis of microorganisms, unless the method is tested and validated in the food/beverage ecosystem. This journal also publishes special issues of selected, peer-reviewed papers from suitable meetings, workshops, conferences, etc, related to the field of food microbiology.
Palabras clave – provistas por la editorial
No disponibles.
Disponibilidad
| Institución detectada | Período | Navegá | Descargá | Solicitá |
|---|---|---|---|---|
| No detectada | desde feb. 1984 / hasta dic. 2023 | ScienceDirect |
Información
Tipo de recurso:
revistas
ISSN impreso
0168-1605
ISSN electrónico
1879-3460
Editor responsable
Elsevier
País de edición
Países Bajos
Fecha de publicación
1984-
Cobertura temática
Tabla de contenidos
Predictive microbiology
T. Ross; T.A. McMeekin
Palabras clave: Food Science; Microbiology; General Medicine.
Pp. 241-264
Estimation of bacterial growth rates from turbidimetric and viable count data
Paw Dalgaard; Thomas Ross; Laura Kamperman; Karina Neumeyer; Thomas A. McMeekin
Palabras clave: Food Science; Microbiology; General Medicine.
Pp. 391-404
Adhesion of some probiotic and dairy Lactobacillus strains to Caco-2 cell cultures
Elina M Tuomola (née Lehto); Seppo J Salminen
Palabras clave: General Medicine; Microbiology; Food Science.
Pp. 45-51
Effect of freeze drying and protectants on viability of the biocontrol yeast Candida sake
M Abadias; A Benabarre; N Teixidó; J Usall; I Viñas
Palabras clave: Food Science; Microbiology; General Medicine.
Pp. 173-182
Surface mycoflora of a Spanish fermented meat sausage and toxigenicity of Penicillium isolates
Teresa-Marı́a López-Dı́az; Jesús-Angel Santos; Marı́a-Luisa Garcı́a-López; Andrés Otero
Palabras clave: Food Science; Microbiology; General Medicine.
Pp. 69-74
Preparation of gold-labeled antibody probe and its use in immunochromatography assay for detection of aflatoxin B1
Sun Xiulan; Zhao Xiaolian; Tang Jian; Jun Zhou; F.S. Chu
Palabras clave: Food Science; Microbiology; General Medicine.
Pp. 185-194
Identification of potential probiotic starter cultures for Scandinavian-type fermented sausages
Trine Danø Klingberg; Lars Axelsson; Kristine Naterstad; Dieter Elsser; Birgitte Bjørn Budde
Palabras clave: General Medicine; Microbiology; Food Science.
Pp. 419-431
Molecular methods for the detection of biogenic amine-producing bacteria on foods
José María Landete; Blanca de las Rivas; Angela Marcobal; Rosario Muñoz
Pp. 258-269
Broad distribution of enterotoxin genes (hblCDA, nheABC, cytK, and entFM) among Bacillus thuringiensis and Bacillus cereus as shown by novel primers
P NGAMWONGSATIT; W BUASRI; P PIANARIYANON; C PULSRIKARN; M OHBA; A ASSAVANIG; W PANBANGRED
Pp. 352-356
Microbiological quality of fresh, minimally-processed fruit and vegetables, and sprouts from retail establishments
M. Abadias; J. Usall; M. Anguera; C. Solsona; I. Viñas
Palabras clave: General Medicine; Microbiology; Food Science.
Pp. 121-129