Table of Contents | July-September 2015
ORIGINAL SCIENTIFIC PAPERS
♦ Shanna Sichwart, Iasson E.P. Tozakidis, Mark Teese and Joachim Jose
Maximized Autotransporter-Mediated Expression (MATE) for Surface Display
and Secretion of Recombinant Proteins in Escherichia coli
Food Technology and Biotechnology 53 (3) 251–260 (2015)
https://doi.org/10.17113/ftb.53.03.15.3802
» Article details | » Full Text (PDF) | » Supplement | » Abstract (Croatian)
♦ Christina Trümper, Katrin Paffenholz, Inga Smit, Philip Kössler, Petr
Karlovsky, Hans Peter Braun and Elke Pawelzik
Identification of Differently Regulated Proteins after Fusarium graminearum
Infection of Emmer (Triticum dicoccum) at Several Grain Ripening Stages
Food Technology and Biotechnology 53 (3) 261–268 (2015)
https://doi.org/10.17113/ftb.53.03.15.3838
» Article details | » Full Text (PDF) | » Abstract (Croatian)
♦ Cintya Soria-Hernández, Sergio Serna-Saldívar and Cristina Chuck-Hernández
Physicochemical and Functional Properties of Vegetable and Cereal
Proteins as Potential Sources of Novel Food Ingredients
Food Technology and Biotechnology 53 (3) 269–277 (2015)
https://doi.org/10.17113/ftb.53.03.15.3920
» Article details | » Full Text (PDF) | » Abstract (Croatian)
♦ Lee-Fen Hong, Lai-Hoong Cheng, Chong Yew Lee and Kok Khiang Peh
Characterisation of Physicochemical Properties of Propionylated Corn
Starch and Its Application as Stabiliser
Food Technology and Biotechnology 53 (3) 278–285 (2015)
https://doi.org/10.17113/ftb.53.03.15.3907
» Article details | » Full Text (PDF) | » Abstract (Croatian)
♦ Małgorzata Kasprowicz-Potocka, Anita Zaworska, Andrzej Frankiewicz, Włodzimierz
Nowak, Piotr Gulewicz, Zenon Zduńczyk and Jerzy Juśkiewicz
The Nutritional Value and Physiological Properties of Diets with Raw and
Candida utilis-Fermented Lupin Seeds in Rats
Food Technology and Biotechnology 53 (3) 286–297 (2015)
https://doi.org/10.17113/ftb.53.03.15.3979
» Article details | » Full Text (PDF) | » Abstract (Croatian)
♦ Sebastjan Filip and Rajko Vidrih
Amino Acid Composition of Protein-Enriched Dried Pasta: Is It Suitable
for a Low-Carbohydrate Diet?
Food Technology and Biotechnology 53 (3) 298–306 (2015)
https://doi.org/10.17113/ftb.53.03.15.4022
» Article details | » Full Text (PDF) | » Abstract (Croatian)
♦ Carlos Pereira, Marta Henriques, David Gomes, Andrea Gomez-Zavaglia and
Graciela de Antoni
Novel Functional Whey-Based Drinks with Great Potential in the
Dairy Industry
Food Technology and Biotechnology 53 (3) 307–314 (2015)
https://doi.org/10.17113/ftb.53.03.15.4043
» Article details | » Full Text (PDF) | » Abstract (Croatian)
♦ Filiz Yangılar
Effects of Green Banana Flour on the Physical, Chemical and Sensory
Properties of Ice Cream
Food Technology and Biotechnology 53 (3) 315–323 (2015)
https://doi.org/10.17113/ftb.53.03.15.3851
» Article details | » Full Text (PDF) | » Abstract (Croatian)
♦ Umar Garba, Sawinder Kaur, Sushma Gurumayum and Prasad Rasane
Effect of Hot Water Blanching Time and Drying Temperature on the Thin
Layer Drying Kinetics of and Anthocyanin Degradation in Black Carrot
(Daucus carota L.) Shreds
Food Technology and Biotechnology 53 (3) 324–330 (2015)
https://doi.org/10.17113/ftb.53.03.15.3830
» Article details | » Full Text (PDF) | » Abstract (Croatian)
PRELIMINARY COMMUNICATION
♦ Gopal Ramakrishnan Gopi, Nehru Ganesh, Suppuram Pandiaraj, Balasubramaniyam
Sowmiya, Raman Gulab Brajesh and Subramanian Ramalingam
A Study on Enhanced Expression of 3-Hydroxypropionic Acid Pathway Genes
and Impact on Its Production in Lactobacillus reuteri
Food Technology and Biotechnology 53 (3) 331–336 (2015)
https://doi.org/10.17113/ftb.53.03.15.3976
» Article details | » Full Text (PDF) | » Abstract (Croatian)
SCIENTIFIC NOTES
♦ Karol Alfaro, Paulina Bustos, Ciara O´Sullivan and Pablo Conejeros
Facile and Cost-Effective Detection of Saxitoxin Exploiting Aptamer
Structural Switching
Food Technology and Biotechnology 53 (3) 337–341 (2015)
https://doi.org/10.17113/ftb.53.03.15.3911
» Article details | » Full Text (PDF) | » Abstract (Croatian)
♦ Aline Maria Cenci, Mariane Lobo Ugalde, Juliana Steffens, Eunice Valduga,
Rogério Luis Cansian and Geciane Toniazzo
Control of Penicillium sp. on the Surface of Italian Salami Using
Essential Oils
Food Technology and Biotechnology 53 (3) 342–347 (2015)
https://doi.org/10.17113/ftb.53.03.15.3877
» Article details | » Full Text (PDF) | » Abstract (Croatian)
♦ Carolina Pena Serna and José Francisco Lopes Filho
Biodegradable Zein-Based Blend Films: Structural, Mechanical and
Barrier Properties
Food Technology and Biotechnology 53 (3) 348–353 (2015)
https://doi.org/10.17113/ftb.53.03.15.3725
» Article details | » Full Text (PDF) | » Abstract (Croatian)
♦ Lilla Szalóki-Dorkó, György Végvári, Márta Ladányi, Gitta Ficzek and
Mónika Stéger-Máté
Degradation of Anthocyanin Content in Sour Cherry Juice
During Heat Treatment
Food Technology and Biotechnology 53 (3) 354–360 (2015)
https://doi.org/10.17113/ftb.53.03.15.3931
» Article details | » Full Text (PDF) | » Abstract (Croatian)
♦ Mariel Farfán, Alfredo Álvarez, Alan Gárate and Pedro Bouchon
Comparison of Chemical and Enzymatic Interesterification of Fully
Hydrogenated Soybean Oil and Walnut Oil to Produce a Fat Base with
Adequate Nutritional and Physical Characteristics
Food Technology and Biotechnology 53 (3) 361–366 (2015)
https://doi.org/10.17113/ftb.53.03.15.3854
» Article details | » Full Text (PDF) | » Abstract (Croatian)