Table of Contents | January-March 2015

EDITOR'S LETTER
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ORIGINAL SCIENTIFIC PAPERS

     ♦ Nataša Bauer, Rosemary Vuković, Saša Likić and
        Sibila Jelaska
Potential of Different Coleus blumei Tissues for
        Rosmarinic Acid Production
  Food Technology and Biotechnology 53 (1) 3–10 (2015)
https://doi.org/10.17113/ftb.53.01.15.3661
» Article details | » Full Text (PDF) | » Abstract (Croatian)

     ♦ Bhakti Bajpai, Monika Chaudhary and Jyoti Saxena
  Production and Characterization of α-Amylase from an
        Extremely Halophilic Archaeon, Haloferax sp. HA10
        Food Technology and Biotechnology 53 (1) 11–17 (2015)
https://doi.org/10.17113/ftb.53.01.15.3824
  » Article details | » Full Text (PDF) | » Abstract (Croatian)

     ♦ Marcin Bryła, KrystynaSzymczyk, Renata Jędrzejczak and
   Marek Roszko
  Application of Liquid Chromatography/Ion Trap Mass
Spectrometry Technique to Determine Ergot Alkaloids in
Grain Products
Food Technology and Biotechnology 53 (1) 18–28 (2015)
https://doi.org/10.17113/ftb.53.01.15.3770
  » Article details | » Full Text (PDF) | » Abstract (Croatian)

     ♦ Seongho Jang, Dongyun Lee, Il Sang Jang, Hyeon-Son Choi and
Hyung Joo Suh
        The Culture of Pediococcus pentosaceus T1 Inhibits Listeria
        Proliferation in Salmon Fillets and Controls Maturation of
        Kimchi
        Food Technology and Biotechnology 53 (1) 29–37 (2015)
  https://doi.org/10.17113/ftb.53.01.15.3754
  » Article details | » Full Text (PDF) | » Abstract (Croatian)

     ♦ Marijana Sakač, Mladenka Pestorić, Aleksandra Mišan, Nataša
        Nedeljković, Dubravka Jambrec, Pavle Jovanov, Vojislav Banjac,
Aleksandra Torbica, Miroslav Hadnađev and Anamarija Mandić
        Antioxidant Capacity, Mineral Content and Sensory Properties
        of Gluten-Free Rice and Buckwheat Cookies
  Food Technology and Biotechnology 53 (1) 38–47 (2015)
https://doi.org/10.17113/ftb.53.01.15.3633
  » Article details | » Full Text (PDF) | » Abstract (Croatian)

     ♦ José Armando Ulloa, Silvia Jazmin Ibarra-Zavala, Silvia Patricia
Ramírez-Salas, Petra Rosas-Ulloa, José Carmen Ramírez-Ramírez
and Blanca Estela Ulloa-Rangel
  Chemical, Physicochemical, Nutritional, Microbiological, Sensory
and Rehydration Characteristics of Instant Whole Beans (Phaseolus
vulgaris)
Food Technology and Biotechnology 53 (1) 48–56 (2015)
https://doi.org/10.17113/ftb.53.01.15.3663
  » Article details | » Full Text (PDF) | » Abstract (Croatian)

     ♦ Nihar R. Sahoo, Lalit M. Bal, Uma S. Pal and Dipika Sahoo
Impact of Pretreatment and Drying Methods on Quality Attributes
        of Onion Shreds
  Food Technology and Biotechnology 53 (1) 57–65 (2015)
https://doi.org/10.17113/ftb.53.01.15.3598
  » Article details | » Full Text (PDF) | » Abstract (Croatian)

PRELIMINARY COMMUNICATIONS

     ♦ Robert Duliński, Emilia Katarzyna Cielecka, Małgorzata Pierzchalska
and Krzysztof Żyła
Phytases Improve Myo-Inositol Bioaccessibility in Rye Bread:
A Study Using an In Vitro Method of Digestion and a Caco-2
Cell Culture Model
Food Technology and Biotechnology 53 (1) 66–72 (2015)
https://doi.org/10.17113/ftb.53.01.15.3764
  » Article details  | » Full Text (PDF) | » Abstract (Croatian)

♦ Elisabeta I. Geana, Oana R. Dinca, Roxana E. Ionete, Victoria
  Artem and Violeta C. Niculescu
  Monitoring trans-Resveratrol in Grape Berry Skins During
  Ripening and in Corresponding Wines by HPLC
  Food Technology and Biotechnology 53 (1) 73–80 (2015)
https://doi.org/10.17113/ftb.53.01.15.3762
» Article details | » Full Text (PDF) | » Abstract (Croatian)

♦ Maryam Asnaashari, Seyed Mohammad Bagher Hashemi, Hamed
Mahdavian Mehr and Seyed Hossein Asadi Yousefabad
Kolkhoung (Pistacia Khinjuk) Hull Oil and Kernel Oil as Antioxidative
Vegetable Oils with High Oxidative Stability and Nutritional Value
Food Technology and Biotechnology 53 (1) 81–86 (2015)
https://doi.org/10.17113/ftb.53.01.15.3719
» Article details | » Full Text (PDF) | » Abstract (Croatian)

SCIENTIFIC NOTES

     ♦ Chau Minh Le, Claire Donnay-Moreno, Sandrine Bruzac, Régis Baron,
        Huong Thi My Nguyen and Jean Pascal Bergé
        Proteolysis of Sardine (Sardina pilchardus) and Anchovy (Stolephorus
commersonii) by Commercial Enzymes in Saline Solutions
        Food Technology and Biotechnology 53 (1) 87–90 (2015)
https://doi.org/10.17113/ftb.53.01.15.3893
» Article details | » Full Text (PDF) | » Abstract (Croatian)

     ♦ Tripti Singhania, Harsh Sinha, Paulomi Das and Amit Kumar Mukherjee
        Efficient Degumming of Rice Bran Oil by Immobilized PLA₁
        from Thermomyces lanuginosus
        Food Technology and Biotechnology 53 (1) 91–95 (2015)
https://doi.org/10.17113/ftb.53.01.15.3740
  » Article details | » Full Text (PDF) | » Abstract (Croatian)

♦ Hoang Phong Nguyen, Hoang Du Le and Van Viet Man Le
  Effect of Ethanol Stress on Fermentation Performance of Saccharomyces
cerevisiae Cells Immobilized on Nypa fruticans Leaf Sheath Pieces
        Food Technology and Biotechnology 53 (1) 96–101 (2015)
https://doi.org/10.17113/ftb.53.01.15.3617
» Article details | » Full Text (PDF) | » Abstract (Croatian)

♦ Valéria Dal Prá, Carolina Bolssoni Dolwitsch, Fernanda Oliveira Lima,
Camilo Amaro de Carvalho, Carine Viana, Paulo Cícero do Nascimento
and Marcelo Barcellos da Rosa
        Ultrasound-Assisted Extraction and Biological Activities of Extracts
        of Brassica oleracea var. capitata
        Food Technology and Biotechnology 53 (1) 102–109 (2015)
https://doi.org/10.17113/ftb.53.01.15.3533
» Article details | » Full Text (PDF) | » Abstract (Croatian)

♦ Aistė Kabašinskienė, Algirdas Liutkevičius, Dalia Sekmokienė, Gintarė
Zaborskienė and Jūratė Šlapkauskaitė
Evaluation of the Physicochemical Parameters of Functional
Whey Beverages
Food Technology and Biotechnology 53 (1) 110–115 (2015)
https://doi.org/10.17113/ftb.53.01.15.3763
» Article details | » Full Text (PDF) | » Abstract (Croatian)

BOOK REVIEW
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OBITUARY
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INSTRUCTIONS TO AUTHORS
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