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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

Información sobre licencias CC

https://creativecommons.org/licenses/by/4.0/

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

Cobertura temática

quimica

Ciencias químicas

otras-ingenierias

Otras ingenierías y tecnologías

Tabla de contenidos

doi: 10.1016/j.lwt.2020.109177

Screening of bacteriocin-producing lactic acid bacteria in Chinese homemade pickle and dry-cured meat, and bacteriocin identification by genome sequencing

Lanhua Yi; Teng Qi; Yang Hong; Lili Deng; Kaifang Zeng

Palabras clave: Food Science.

Pp. 109177

doi: 10.1016/j.lwt.2020.109261

Some probiotic potential of Weissella confusa MD1 and Weissella cibaria MD2 isolated from fermented batter

Avinash Kant Lakra; Latha Domdi; Gagan Hanjon; Younus Mohd Tilwani; Venkatesan Arul

Palabras clave: Food Science.

Pp. 109261

doi: 10.1016/j.lwt.2020.109277

Development and characterization of reinforced ethyl cellulose based oleogel with adipic acid: Its application in cake and beef burger

Leila Adili; Leila Roufegarinejad; Mahnaz Tabibiazar; Hamed Hamishehkar; Ainaz Alizadeh

Palabras clave: Food Science.

Pp. 109277

doi: 10.1016/j.lwt.2020.109336

Microbial inactivation and quality of grapes treated by plasma-activated water combined with mild heat

Qisen Xiang; Rong Zhang; Liumin Fan; Yunfang Ma; Di Wu; Ke Li; Yanhong Bai

Palabras clave: Food Science.

Pp. 109336

doi: 10.1016/j.lwt.2020.109397

Functional and structural properties of dietary fiber from citrus peel affected by the alkali combined with high-speed homogenization treatment

Yue Zhang; Jinsong Liao; Junru Qi

Palabras clave: Food Science.

Pp. 109397

doi: 10.1016/j.lwt.2020.109437

Changes in physical and biochemical properties of spray dried camel and bovine milk powders.

Ahmed Zouari; Valerie Briard-Bion; Pierre Schuck; Fréderic Gaucheron; Guillaume Delaplace; Hamadi Attia; Mohamed Ali Ayadi

Palabras clave: Food Science.

Pp. 109437

doi: 10.1016/j.lwt.2020.109583

Nitrite sources for cured meat products

Kyung Jo; Seonmin Lee; Hae In Yong; Yun-Sang Choi; Samooel Jung

Palabras clave: Food Science.

Pp. 109583

doi: 10.1016/j.lwt.2020.109674

Incorporation of xanthan gum to gluten-free pasta with cassava starch. Physical, textural and sensory attributes

Laura Beatríz Milde; Paola Soledad Chigal; Jorge Emiliano Olivera; Karina Grissel González

Palabras clave: Food Science.

Pp. 109674

doi: 10.1016/j.lwt.2020.109724

Effect of different storage conditions on physicochemical and bioactive characteristics of thermally processed stingless bee honeys

Francieli Braghini; Fabíola C. Biluca; Fernanda Ottequir; Luciano V. Gonzaga; Mayara da Silva; Luciano Vitali; Gustavo A. Micke; Ana C.O. Costa; Roseane Fett

Palabras clave: Food Science.

Pp. 109724

doi: 10.1016/j.lwt.2020.109917

Reduction of biogenic amines formation during soybean paste fermentation by using Staphylococcus carnosus M43 and Pediococcus acidilactici M28 as starter culture

Jiadi Zhao; Chengtuo Niu; Shuying Du; Chunfeng Liu; Feiyun Zheng; Jinjing Wang; Qi Li

Palabras clave: Food Science.

Pp. 109917