Table of Contents | July-September 2016

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Table of Contents | July-September 2016

ORIGINAL SCIENTIFIC PAPERS

♦ Remigiusz Arnak, Burcin Altun, Valentina Tosato and Carlo V. Bruschi
  Multiple Antibiotic Resistance Plasmids Allow Scalable, PCR-Mediated DNA
  Manipulation and Near-Zero Background Cloning
  Food Technology and Biotechnology 54 (3) 257–265 (2016)
https://doi.org/10.17113/ftb.54.03.16.4230
  » Article details | » Full Text (PDF) | » Abstract (Croatian)

♦ Justyna Bucholska and Piotr Minkiewicz
The Use of Peptide Markers of Carp and Herring Allergens as an Example of
  Detection of Sequenced and Non-Sequenced Proteins
  Food Technology and Biotechnology 54 (3) 266–274 (2016)
  https://doi.org/10.17113/ftb.54.03.16.4244
  » Article details | » Full Text (PDF) | » Abstract (Croatian)

♦ Fatma Sezer Senol, Anita Ankli, Eike Reich and Ilkay Erdogan Orhan
HPTLC Fingerprinting and Cholinesterase Inhibitory and Metal-Chelating Capacity
of Various Citrus Cultivars and Olea europaea
Food Technology and Biotechnology 54 (3) 275–281 (2016)
https://doi.org/10.17113/ftb.54.03.16.4225
  » Article details | » Full Text (PDF) | » Abstract (Croatian)

♦ Paradorn Ngamdee, Uthai Wichai and Sudarat Jiamyangyuen
Correlation Between Phytochemical and Mineral Contents and Antioxidant Activity
of Black Glutinous Rice Bran, and Its Potential Chemopreventive Property
  Food Technology and Biotechnology 54 (3) 282–289 (2016)
  https://doi.org/10.17113/ftb.54.03.16.4346
  » Article details | » Full Text (PDF) | » Abstract (Croatian)

♦ Peixin He, Shuangshuang Wu, Lige Pan, Siwen Sun, Duobin Mao and Chunping Xu
Effect of Tween 80 and Acetone on the Secretion, Structure and Antioxidant Activities
of Exopolysaccharides from Lentinus tigrinus
Food Technology and Biotechnology 54 (3) 290–295 (2016)
https://doi.org/10.17113/ftb.54.03.16.4211
» Article details | » Full Text (PDF) | » Abstract (Croatian)

♦ Seda Şirin, Selcen Babaoğlu Aydaş and Belma Aslım
  Biochemical Evaluation of Phenylalanine Ammonia Lyase from Endemic Plant
Cyathobasis fruticulosa (Bunge) Aellen. for the Dietary Treatment of Phenylketonuria
  Food Technology and Biotechnology 54 (3) 296-303 (2016)
  https://doi.org/10.17113/ftb.54.03.16.4519
  » Article details | » Full Text (PDF) | » Abstract (Croatian)

♦ Petra Matouskova, Ivana Marova, Jitka Bokrova and Pavla Benesova
  Effect of Encapsulation on Antimicrobial Activity of Herbal Extracts with Lysozyme
  Food Technology and Biotechnology 54 (3) 304-316 (2016)
  https://doi.org/10.17113/ftb.54.03.16.4413
  » Article details | » Full Text (PDF) | » Abstract (Croatian)

♦ Zeliha Yıldırım, Sabire Yerlikaya, Nilgün Öncül and Tuba Sakin
Inhibitory Effect of Lactococcin BZ Against Listeria innocua and Indigenous
Microbiota of Fresh Beef
Food Technology and Biotechnology 54 (3) 317–323 (2016)
https://doi.org/10.17113/ftb.54.03.16.4373
» Article details | » Full Text (PDF) | » Abstract (Croatian)

♦ Younes Zahedi, Mohammad-Javad Varidi and Mehdi Varidi
  Proteome Changes in biceps femoris Muscle of Iranian One-Humped Camel and
Their Effect on Meat Quality Traits
  Food Technology and Biotechnology 54 (3) 324–334 (2016)
  https://doi.org/10.17113/ftb.54.03.16.4316
  » Article details | » Full Text (PDF) | » Abstract (Croatian)

♦ Intira Koomyart, Hironori Nagamizu, Pramote Khuwĳitjaru, Takashi Kobayashi,
  Hirokazu Shiga, Hidefumi Yoshii and Shuji Adachi
  Direct Treatment of Isada Krill under Subcritical Water Conditions to Produce
Seasoning with Shrimp-Like Flavour
  Food Technology and Biotechnology 54 (3) 335–341 (2016)
  https://doi.org/10.17113/ftb.54.03.16.4271
  » Article details | » Full Text (PDF) | » Abstract (Croatian)

♦ Dovilė Jonkuvienė, Lina Vaičiulytė-Funk, Joana Šalomskienė, Gitana Alenčikienė
  and Aldona Mieželienė
  Potential of Lactobacillus reuteri from Spontaneous Sourdough as a Starter Additive
  for Improving Quality Parameters of Bread
  Food Technology and Biotechnology 54 (3) 342–350 (2016)
  https://doi.org/10.17113/ftb.54.03.16.4143
  » Article details | » Full Text (PDF) | » Abstract (Croatian)

♦ Disney Ribeiro Dias, Monique Suela Silva, Angélica Cristina de Souza, Karina Teixeira
  Magalhães-Guedes, Fernanda Severo de Rezende Ribeiro and Rosane Freitas Schwan
  Vinegar Production from Jabuticaba (Myrciaria jaboticaba) Fruit Using Immobilized
  Acetic Acid Bacteria
Food Technology and Biotechnology 54 (3) 351–359 (2016)
  https://doi.org/10.17113/ftb.54.03.16.4416
  » Article details | » Full Text (PDF) | » Abstract (Croatian)

PRELIMINARY COMMUNICATIONS

♦ Małgorzata Kasprowicz-Potocka, Paulina Borowczyk, Anita Zaworska, Włodzimierz Nowak,
  Andrzej Frankiewicz and Piotr Gulewicz
  The Effect of Dry Yeast Fermentation on Chemical Composition and Protein Characteristics
  of Blue Lupin Seeds
  Food Technology and Biotechnology 54 (3) 360–366 (2016)
  https://doi.org/10.17113/ftb.54.03.16.4459
  » Article details | » Full Text (PDF) | » Abstract (Croatian)

♦ Claudia I. Gamboa-Gómez, Rubén F. González-Laredo, José Alberto Gallegos-Infante,
  Mª del Mar Larrosa Pérez, Martha R. Moreno-Jiménez, Ana G. Flores-Rueda and
  Nuria E. Rocha-Guzmán
  Antioxidant and Angiotensin-Converting Enzyme Inhibitory Activity of Eucalyptus camaldulensis
  and Litsea glaucescens Infusions Fermented with Kombucha Consortium
  Food Technology and Biotechnology 54 (3) 367–375 (2016)
  https://doi.org/10.17113/ftb.54.03.16.4622
  » Article details | » Full Text (PDF) | » Abstract (Croatian)