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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.

Benefits to authors
We also provide many author benefits, such as free PDFs, a liberal copyright policy, special discounts on Elsevier publications and much more. Please click here for more information on our author services .

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

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/

https://creativecommons.org/licenses/by-nc-nd/4.0/

Cobertura temática

Ciencias químicas

Otras ingenierías y tecnologías

Tabla de contenidos

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doi: 10.1016/j.lwt.2019.108478

Accumulation of intracellular trehalose and lactose in Lactobacillus plantarum WCFS1 during pulsed electric field treatment and subsequent freeze and spray drying

Evelien M.J. Vaessen; Heidy M.W. den Besten; Erik D.C. Esveld; Maarten A.I. Schutyser

Palabras clave: Food Science.

Pp. 108478

doi: 10.1016/j.lwt.2019.108476

Factors affecting viability of selected probiotics during cheese-making of pasta filata dairy products obtained by direct-to-vat inoculation system

Anna Reale; Tiziana Di Renzo; Raffaele Coppola

Palabras clave: Food Science.

Pp. 108476

doi: 10.1016/j.lwt.2019.108581

Nanoliposomal encapsulation of Bitter Gourd (Momordica charantia) fruit extract as a rich source of health-promoting bioactive compounds

Somaye Rezaei Erami; Zeynab Raftani Amiri; Seid Mahdi Jafari

Palabras clave: Food Science.

Pp. 108581

doi: 10.1016/j.lwt.2019.108592

Antioxidant capacity of germinated quinoa-based yoghurt and concomitant effect of sprouting on its functional properties

Obaroakpo Joy Ujiroghene; Lu Liu; Shuwen Zhang; Jing Lu; Cai Zhang; Jiaping Lv; Xiaoyang Pang; Min Zhang

Palabras clave: Food Science.

Pp. 108592

doi: 10.1016/j.lwt.2019.108622

Enrichment and preservation of a vegetable smoothie with an antioxidant and antimicrobial extract obtained from beet by-products

María Verónica Fernandez; Macarena Bengardino; Rosa Juana Jagus; María Victoria Agüero

Pp. 108622

doi: 10.1016/j.lwt.2019.108782

Bacterial diversity of naturally fermented game meat sausages: Sources of new starter cultures

Mirna Mrkonjic Fuka; Irina Tanuwidjaja; Ana Zgomba Maksimovic; Marija Zunabovic-Pichler; Susanne Kublik; Natasa Hulak; Konrad J. Domig; Michael Schloter

Palabras clave: Food Science.

Pp. 108782

doi: 10.1016/j.lwt.2019.108810

Effect of Lactobacillus plantarum L125 strain with probiotic potential on physicochemical, microbiological and sensorial characteristics of dry-fermented sausages

Foteini G. Pavli; Anthoula A. Argyri; Nikos G. Chorianopoulos; George-John E. Nychas; Chrysoula C. Tassou

Palabras clave: Food Science.

Pp. 108810

doi: 10.1016/j.lwt.2019.108855

Influence of hot and cold break tomato powders on survival of probiotic L. paracasei subsp. paracasei F19, texture profile and antioxidative activity in set-type yoghurts

Talha Demirci; Durmuş Sert; Kübra Aktaş; Didem Sözeri Atik; Hale İnci Öztürk Negiş; Nihat Akın

Palabras clave: Food Science.

Pp. 108855

doi: 10.1016/j.lwt.2019.108886

Evaluation of the efficacy of Debaryomyces hansenii as protective culture for controlling Listeria monocytogenes in sliced dry-cured ham

Alberto Alía; Juan J. Córdoba; Alicia Rodríguez; Carmen García; María J. Andrade

Palabras clave: Food Science.

Pp. 108886

doi: 10.1016/j.lwt.2020.109061

Physicochemical properties and flavour profile of fermented dry sausages with a reduction of sodium chloride

Yingying Hu; Lang Zhang; Huan Zhang; Yan Wang; Qian Chen; Baohua Kong

Palabras clave: Food Science.

Pp. 109061