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Food Biotechnology is a peer-reviewed journal published by Taylor & Francis, covering Probiotics and Fermented Foods, Microbial Metabolites in Food Biotechnology, Enzyme Production and Characterization.
| Publisher | Taylor & Francis |
|---|---|
| Reference style | Author–year (Chicago, T&F) Author–year — (Smith, 2023) in the text Smith, Ada, Ben Jones, and Cara Lee. 2023. "A Representative Article Title." Food Biotechnology 12 (3): 45–58.
Formats any DOI in Food Biotechnology style. No sign-up. |
| Publishes research in | Probiotics and Fermented Foods Microbial Metabolites in Food Biotechnology Enzyme Production and Characterization Protein Hydrolysis and Bioactive Peptides Biofuel production and bioconversion |
| ISSN | 0890-5436 |
| Citation impact (2-yr) | 1.03 |
| h-index | 55 |
| i10-index | 380 |
| Total citations | 15,104 |
| Top institutions publishing here | University of Massachusetts Amherst |
| Journal website | www.tandfonline.com |
| You get | A submission-ready PDF and the editable LaTeX source — ready to submit. |
Citations each year’s papers have accumulated so far — the most recent years are still building up.
Abstract The antibacterial action of chitosan hydroglutamate (CH), chitosan lactate (CL) and chitosan derived from fungal mycelia was examined against both gram‐negative and gram‐positive bacteria. Plate counts indicated inactivation rates of one‐ to five‐log‐cycles within one hour. Fungal chitosan had significantly less antibiotic effect than CH and CL. The antibacterial action of CH and CL…
Abstract Two commercially available water‐soluble chitosan salts, chitosan lactate and chitosan hydroglutamate, were examined for antagonistic effect against Escherichia coli V517, Staphylococcus aureus MF‐31 and Saccharomyces cerevisiae 15. Significant inactivation of each population was evident within 2 min of incubation with Chitosan. S. cerevisiae was the most sensitive of the microorganisms examined. Concentration effects varied…
Abstract High voltage pulsed electric field (PEF) treatment is a potential non‐thermal food decontamination technique to replace or partially substitute thermal processes. Microorganisms in foods can be inactivated with pulsed electric fields at ambient or refrigerated temperatures for a short treatment time of less than a second and the fresh‐like quality of food is preserved.…
Abstract Chenopodium rubrum and Morinda citrifolia cells were subjected to high electric field pulses (0 to 1.6 kV ∗ cm−1, 0 to 30 pulses) or high hydrostatic pressure (0.1 to 350 MPa, 10 min, RT) to examine their role in cell permeabilization. A maximum amount of 85 % of the total amaranthin content and 5.7…
The effect of lactic acid bacterial fermentation on sugars, organic acids, bio-transformation of phenolic compounds (anthocyanins and ellagic acid), and antioxidant activity was investigated in pomegranate juice. L. plantarum and L. acidophilus were used as probiotic starter organisms. Both bacteria were able to grow in the juice and their viable cells reached to 3.9×108 CFU/mL…
