Table of Contents | July-September 2017



MINIREVIEW

 ♦  
Andrea Summer, Paolo Formaggioni, Piero Franceschi, Federica Di Frangia, Federico Righi 
     
and Massimo Malacarne
     
Cheese as Functional Food: The Example of Parmigiano Reggiano and Grana Padano
     
Food Technol. Biotechnol. 55 (3) 277–289 (2017)
     
doi: 10.17113/ftb.55.03.17.5233   
      » Abstract | » Full Text (PDF) | » Abstract (Croatian)   



REVIEW  

♦  
Uroš Andjelkovic, Martina Šrajer Gajdošik, Dajana Gašo-Sokac, Tamara Martinovic 
    
and Djuro Josic 
    
Foodomics and Food Safety: Where We Are  
    
Food Technol. Biotechnol. 55 (3) 290–307 (2017)
    
doi: 10.17113/ftb.55.03.17.5044   
     » Abstract | » Full Text (PDF) | » Abstract (Croatian)  



ORIGINAL SCIENTIFIC PAPERS  

♦  
Arijit Nath, Gábor Szécsi, Barbara Csehi, Zsuzsa Mednyánszky, Gabriella Kiskó, Éva Bányai, 
    
Mihály Dernovics and András Koris
    
Production of Hypoallergenic Antibacterial Peptides from Defatted Soybean Meal in 
    
Membrane Bioreactor: A Bioprocess Engineering Study with Comprehensive 
    
Product Characterization
    
Food Technol. Biotechnol. 55 (3) 308–324 (2017) 
    
doi: 10.17113/ftb.55.03.17.5040   
     » Abstract | » Full Text (PDF) | » Abstract (Croatian)

 

♦  Angelika-Ioanna Gialleli, Vassilios Ganatsios, Antonia Terpou, Maria Kanellaki, Argyro Bekatorou,
    Athanasios A. Koutinas and Dimitra Dimitrellou

    Technological Development of Brewing in Domestic Refrigerator Using Freeze-Dried
    Raw Materials

    Food Technol. Biotechnol. 55 (3) 325–332 (2017)
    doi: 10.17113/ftb.55.03.17.4907
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)

 

♦  Maria Balcerek, Katarzyna Pielech-Przybylska, Urszula Dziekonska-Kubczak, Piotr Patelski
    and Ewelina Strak

    Changes in the Chemical Composition of Plum Distillate During Maturation with Oak
    Chips under Different Conditions

    Food Technol. Biotechnol. 55 (3) 333–359 (2017)
    doi: 10.17113/ftb.55.03.17.5145
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)

 

♦  Polona Jamnik, Katja Istenic, Tatjana Koštomaj, Tune Wulff, Margrét Geirsdóttir, Annette
    Almgren, Rósa Jónsdóttir, Hordur G. Kristinsson and Ingrid Undeland

    Bioactivity of Cod and Chicken Protein Hydrolysates before and after in vitro
    Gastrointestinal Digestion

    Food Technol. Biotechnol. 55 (3) 360–367 (2017)
    doi: 10.17113/ftb.55.03.17.5117
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)

 

♦  Mirna Mrkonjic Fuka, Ana Zgomba Maksimovic, Irina Tanuwidjaja, Natasa Hulak
    and Michael Schloter

    Characterization of Enterococcal Community Isolated from an Artisan Istrian Raw
    Milk Cheese: Biotechnological and Safety Aspects

    Food Technol. Biotechnol. 55 (3) 368–380 (2017)
    doi: 10.17113/ftb.55.03.17.5118
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)

 

♦  Ana Yanina Bustos, Carla Luciana Gerez, Lina Goumana Mohtar Mohtar, Verónica Irene
    Paz Zanini, Mónica Azucena Nazareno, María Pía Taranto and Laura Beatriz Iturriaga

    Lactic Acid Fermentation Improved Textural Behaviour, Phenolic Compounds and
    Antioxidant Activity of Chia (Salvia hispanica L.) Dough

    Food Technol. Biotechnol. 55 (3) 381–389 (2017)
    doi: 10.17113/ftb.55.03.17.5133
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)



PRELIMINARY COMMUNICATIONS  

♦  
Seline Glorieux, Olivier Goemaere, Liselot Steen and Ilse Fraeye
    
Phosphate Reduction in Emulsified Meat Products: Impact of Phosphate Type 
    
and Dosage on Quality Characteristics 
    
Food Technol. Biotechnol. 55 (3) 390–397 (2017)
    
doi: 10.17113/ftb.55.03.17.5089   
     » Abstract | » Full Text (PDF) | » Abstract (Croatian)

 

♦  Juan C. Ramirez-Suarez, Andrés Álvarez-Armenta, Guillermina García-Sánchez,
    Ramón Pacheco-Aguilar, Susana M. Scheuren-Acevedo, Miguel A. Mazorra-Manzano
    and Agustín Rascón-Chu

    Effect of Amidated Low-Methoxyl Pectin on Physicochemical Characteristics of Jumbo
    Squid (Dosidicus gigas) Mantle Muscle Gels

    Food Technol. Biotechnol. 55 (3) 398–404 (2017)
    doi: 10.17113/ftb.55.03.17.5001
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)



SCIENTIFIC NOTES  

♦  
Edyta Malinowska-Panczyk and Ilona Kolodziejska
    
The Effect of High Pressure and Subzero Temperature on Gelation of Washed Cod   
    
and Salmon Meat
    
Food Technol. Biotechnol. 55 (3) 405–412 (2017)
    
doi: 10.17113/ftb.55.03.17.4873   
     » Abstract | » Full Text (PDF) | » Abstract (Croatian)

 

♦  Robert Dulinski, Bozena Stodolak, Lukasz Byczynski, Aleksander Poreda, Anna
    Starzynska-Janiszewska and Krzysztof Zyla

    Solid-State Fermentation Reduces Phytic Acid Level, Improves the Profile of Myo-Inositol
    Phosphates and Enhances the Availability of Selected Minerals in Flaxseed Oil Cake

    Food Technol. Biotechnol. 55 (3) 413–419 (2017)
    doi: 10.17113/ftb.55.03.17.4981
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)

 

♦  Petya Ivanova, Vesela I. Chalova, Hristo Kalaydzhiev, Mariana Perifanova-Nemska, Turid Rustad
    and Lidia Koleva

    Pepsin-Assisted Transglutaminase Modification of Functional Properties of a Protein Isolate
    Obtained from Industrial Sunflower Meal

    Food Technol. Biotechnol. 55 (3) 420–428 (2017)
    doi: 10.17113/ftb.55.03.17.5061
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)

 

♦  Natka Curko, Marina Tomaševic, Marina Cvjetko Bubalo, Leo Gracin, Ivana Radojcic
    Redovnikovic and Karin Kovacevic Ganic

    Extraction of Proanthocyanidins and Anthocyanins from Grape Skin by Using Ionic
    Liquids

    Food Technol. Biotechnol. 55 (3) 429–437 (2017)
    doi: 10.17113/ftb.55.03.17.5200
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)

Table of Contents | April-June 2017



ORIGINAL SCIENTIFIC PAPERS


♦ Ana Miklavčič Višnjevec, Ajda Ota, Mihaela Skrt, Bojan Butinar, Sonja Smole Možina,
   Nina Gunde Cimerman, Mariijan Nečemer, Alenka Baruca Arbeiter, 
Matjaž Hladnik, Marin Krapac,
   Dean Ban, Milena Bučar-Miklavčič,
Nataša Poklar Ulrih and Dunja Bandelj
   Genetic, Biochemical, Nutritional and Antimicrobial Characteristics of Pomegranate
   (Punica granatum L.) Grown in Istria

   Food Technology and Biotechnology 55 (2) 151-163 (2017)
   doi: 10.17113/ftb.55.02.17.4786
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦ Rakhee Khandeparker, Pankaj Parab and Ujwala Amberkar
   Recombinant Xylanase from Bacillus tequilensis BT21: Biochemical Characterisation
   and Its Application in the Production of Xylobiose from Agricultural Residues
   Food Technology and Biotechnology 55 (2) 164-172 (2017)
   doi: 10.17113/ftb.55.02.17.4896
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦ Jasmina Hadzieva, Kristina Mladenovska, Maja Simonoska Crcarevska, Marija
  Glavaš Dodov, Simona Dimchevska, Nikola Geškovski, Anita Grozdanov, Emil
  Popovski, Gjorgji Petruševski, Marina Chachorovska, Tanja Petreska Ivanovska,
  Lidija Petruševska-Tozi, Sonja Ugarkovic and Katerina Goracinova
  Lactobacillus casei Encapsulated in Soy Protein Isolate and Alginate Microparticles
  Prepared by Spray Drying
  Food Technology and Biotechnology 55 (2) 173-186 (2017)
  doi: 10.17113/ftb.55.02.17.4991
  » Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦ Gregor Drago Zupančič, Mario Panjičko and Bruno Zelić
   Biogas Production from Brewer’s Yeast Using an Anaerobic Sequencing Batch Reactor
   Food Technology and Biotechnology 55 (2) 187-196 (2017)
   doi: 10.17113/ftb.55.02.17.5080
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦ Dominik Mierzwa, Stefan Jan Kowalski and Joanna Kroehnke
   Hybrid Drying of Carrot Preliminary Processed with Ultrasonically Assisted Osmotic Dehydration
   Food Technology and Biotechnology 55 (2) 197-205 (2017)
   doi: 10.17113/ftb.55.02.17.4942
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦ Dina Helmy El-Ghonemy, Mamdouh S. El-Gamal, Amir Elsayed Tantawy and Thanaa Hamed Ali
   Extracellular Alkaline Lipase from a Novel Fungus Curvularia sp. DHE 5: Optimisation
   of Physicochemical Parameters, Partial Purification and Characterisation
   Food Technology and Biotechnology 55 (2) 206-217 (2017)
   doi: 10.17113/ftb.55.02.17.4958
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)



PRELIMINARY COMMUNICATIONS

♦ Thiago Rocha dos Santos Mathias, Paula Fernandes de Aguiar, João Batista de Almeida e
   Silva, Pedro Paulo Moretzsohn de Mello and Eliana Flávia Camporese Sérvulo
   Brewery Waste Reuse for Protease Production by Lactic Acid Fermentation
   Food Technology and Biotechnology 55 (2) 218-224 (2017)
   doi: 10.17113/ftb.55.02.17.4378
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦ Dayana Pereira de Andrade, Beatriz Ferreira Carvalho, Rosane Freitas Schwan
   and Disney Ribeiro Dias
   Production of γ-Decalactone by Yeast Strains under Different Conditions
   Food Technology and Biotechnology 55 (2) 225-230 (2017)
   doi: 10.17113/ftb.55.02.17.5009
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦ Monique Rodrigues da Costa and Álvaro Takeo Omori
   Tween® 20-Enhanced Bioreduction of Acetophenones Promoted by Daucus carota Root
   Food Technology and Biotechnology 55 (2) 231-235 (2017)
   doi: 10.17113/ftb.55.02.17.4789
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦ Mahmoud Bagheri, Ali Akbar Shahnejat Bushehri, Mohammad Reza Hassandokht and Mohammad
   Reza Naghavi
   Evaluation of Solasonine Content and Expression Patterns of SGT1 Gene in Different
   Tissues of Two Iranian Eggplant (Solanum melongena L.) Genotypes
   Food Technology and Biotechnology 55 (2) 236-242 (2017)
   doi: 10.17113/ftb.55.02.17.4883
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦ Vanja Lovrić, Predrag Putnik, Danijela Bursać Kovačević, Marijana Jukić and
   Verica Dragović-Uzelac
   Effect of Microwave-Assisted Extraction on the Phenolic Compounds and Antioxidant
   Capacity of Blackthorn Flowers
   Food Technology and Biotechnology 55 (2) 243-250 (2017)
   doi: 10.17113/ftb.55.02.17.4687
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)



SCIENTIFIC NOTES

♦ Ranko Gacesa, Jurica Zucko, Solveig K. Petursdottir, Elisabet Eik Gudmundsdottir, Olafur H. Fridjonsson,
  Janko Diminic, Paul F. Long, John Cullum, Daslav Hranueli, Gudmundur O. Hreggvidsson and Antonio Starcevic

  MEGGASENSE – The Metagenome/Genome Annotated Sequence Natural Language Search Engine:
  A Platform for the Construction of Sequence Data Warehouses
  Food Technology and Biotechnology 55 (2) 251-257 (2017)
  doi: 10.17113/ftb.55.02.17.4749
  » Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦ Aleksandra Wojciechowska, Robert Klewicki, Michał Sójka and Elżbieta Klewicka
  Synthesis of the Galactosyl Derivative of Gluconic Acid With the Transglycosylation
  Activity of β-Galactosidase
  Food Technology and Biotechnology 55 (2) 258-265 (2017)
  doi: 10.17113/ftb.55.02.17.4732
  » Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦ Hebe Vanesa Beretta, Florencia Bannoud, Marina Insani, Federico Berli,
   Pablo Hirschegger, Claudio Rómulo Galmarini and Pablo Federico Cavagnaro
   Relationships Between Bioactive Compound Content and the Antiplatelet and Antioxidant
   Activities of Six Allium Vegetable Species

   Food Technology and Biotechnology 55 (2) 266-275 (2017)
  doi: 10.17113/ftb.55.02.17.4722
  » Abstract | » Full Text (PDF) | » Abstract (Croatian)




Table of Contents | October-December 2016


REVIEW

♦  Miguel Espino-Díaz, David Roberto Sepúlveda, Gustavo González-Aguilar
    and Guadalupe I. Olivas
    Biochemistry of Apple Aroma: A Review
    Food Technology and Biotechnology 54 (4) 375-394 (2016)
    doi: 10.17113/ftb.54.04.16.4248
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)



ORIGINAL SCIENTIFIC PAPERS

♦  Volker Schneider, Jonas Müller and Dominik Schmidt
    Oxygen Consumption by Postfermentation Wine Yeast Lees: Factors Affecting
    Its Rate and Extent under Oenological Conditions
    Food Technology and Biotechnology 54 (4) 395–402 (2016)
    doi: 10.17113/ftb.54.04.16.4651
    » Abstract | » Full Text (PDF) | » Abstract (Croatian) 
 

♦  Shao-Quan Liu and Althea Ying Hui Quek
    Evaluation of Beer Fermentation with a Novel Yeast Williopsis saturnus
    Food Technology and Biotechnology 54 (4) 403–412 (2016)
    doi: 10.17113/ftb.54.04.16.4440
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)  
 

♦  Iwona Konopka, Beata Roszkowska, Sylwester Czaplicki and Małgorzata Tańska
    Optimization of Pumpkin Oil Recovery by Using Aqueous Enzymatic Extraction and
    Comparison of the Quality of the Obtained Oil with the Quality of Cold-Pressed Oil
    Food Technology and Biotechnology 54 (4) 413–420 (2016)
    doi: 10.17113/ftb.54.04.16.4623
    » Abstract | » Full Text (PDF) | » Abstract (Croatian) 
 

♦  Tone Aspevik, Henning Egede-Nissen and Åge Oterhals
    A Systematic Approach to the Comparison of Cost Efficiency of Endopeptidases
    for the Hydrolysis of Atlantic Salmon (Salmo salar) By-Products
    Food Technology and Biotechnology 54 (4) 421–431 (2016)
    doi: 10.17113/ftb.54.04.16.4553
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)  
 

♦  Maja Benković, Siniša Srečec, Ingrid Bauman, Damir Ježek, Sven Karlović,
    Dario Kremer, Ksenija Karlović and Renata Erhatić
    Assessment of Drying Characteristics and Texture in Relation with
    Micromorphological Traits of Carob (Ceratonia silliqua L.) Pods and Seeds
    Food Technology and Biotechnology 54 (4) 432–440 (2016)
    doi: 10.17113/ftb.54.04.16.4475
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)  
 

♦  Ivona Elez Garofulić, Zoran Zorić, Sandra Pedisić and Verica Dragović-Uzelac
    Optimization of Sour Cherry Juice Spray Drying as Affected by Carrier
    Material and Temperature
    Food Technology and Biotechnology 54 (4) 441-449 (2016)
    doi: 10.17113/ftb.54.04.16.4601
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)  
 

♦  Nermin Hande Avcioglu and Isil Seyis Bilkay
    Biological Treatment of Cyanide by Using Klebsiella pneumoniae Species
    Food Technology and Biotechnology 54 (4) 450-454 (2016)
    doi: 10.17113/ftb.54.04.16.4518
    » Abstract | » Full Text (PDF) | » Abstract (Croatian) 
 

♦  Aynur Serçe, Bircan Çeken Toptancı, Sevil Emen Tanrıkut, Sevcan Altaş,
    Göksel Kızıl, Süleyman Kızıl and Murat Kızıl
    Assessment of the Antioxidant Activity of Silybum marianum Seed Extract
    and Its Protective Effect against DNA Oxidation, Protein Damage and
    Lipid Peroxidation
    Food Technology and Biotechnology 54 (4) 455–461 (2016)
    doi: 10.17113/ftb.54.04.16.4323
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)



PRELIMINARY COMMUNICATIONS

♦  Rudy Álvarez, Héctor Araya, Rosa Navarro-Lisboa and Carol Lopez de Dicastillo
    Evaluation of Polyphenol Content and Antioxidant Capacity of Fruits and
    Vegetables Using a Modified Enzymatic Extraction
    Food Technology and Biotechnology 54 (4) 462–467 (2016)
    doi: 10.17113/ftb.54.04.16.4497
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)  
 

♦  Ines Pohajda, Katarina Huić Babić, Ivana Rajnović, Sanja Kajić and Sanja Sikora
    Genetic Diversity and Symbiotic Efficiency of Indigenous Common Bean
    Rhizobia in Croatia
    Food Technology and Biotechnology 54 (4) 468–474 (2016)
    doi: 10.17113/ftb.54.04.16.4740
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)  
 

♦  Marina Mikulić, Andrea Humski, Bela Njari, Mario Ostović, Sanja Duvnjak
    and Željko Cvetnić
    Prevalence of Thermotolerant Campylobacter spp. in Chicken Meat in Croatia
    and Multilocus Sequence Typing of a Small Subset of Campylobacter jejuni
    and Campylobacter coli Isolates
    Food Technology and Biotechnology 54 (4) 475–481 (2016)
    doi: 10.17113/ftb.54.04.16.4647
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)



SCIENTIFIC NOTES

♦  Magdalena Montowska and Edward Pospiech
    Processed Meat Protein and Heat-Stable Peptide Marker Identification Using
    Microwave-Assisted Tryptic Digestion
    Food Technology and Biotechnology 54 (4) 482–488 (2016)
    doi: 10.17113/ftb.54.04.16.4540
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)  
 

♦  Carolina Moroni Silva, Thais de Matos de Borba, Susana Juliano Kalil and
    Janaína Fernandes de Medeiros Burkert
    Raw Glycerol and Parboiled Rice Effluent for Carotenoid Production: Effect
    of the Composition of Culture Medium and Initial pH
    Food Technology and Biotechnology 54 (4) 489–496 (2016)
    doi: 10.17113/ftb.54.04.16.4410
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)  
 

♦  Muammer Kaplan, Öznur Karaoglu, Nazife Eroglu and Sibel Silici
    Fatty Acid and Proximate Composition of Bee Bread
    Food Technology and Biotechnology 54 (4) 497–504 (2016)
    doi: 10.17113/ftb.54.04.16.4635
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)


CONTENTS, AUTHOR AND SUBJECT INDEX
[ PDF ]

ACKNOWLEDGEMENTS
[ PDF ]

Table of Contents | January-March 2017



EDITOR'S LETTER
[ PDF ]



REVIEWS

  Hrvoje Petković, Tadeja Lukežič and Jagoda Šušković
    Biosynthesis of Oxytetracycline by Streptomyces rimosus: Past, Present 
    and Future Directions in the Development of Tetracycline Antibiotics
    
Food Technology and Biotechnology 55 (1) 3-13 (2017)
    
doi: 10.17113/ftb.55.01.17.4617
    
» Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦  Aleksandar Kolev Slavov
    
General Characteristics and Treatment Possibilities of Dairy Wastewater – A Review 
    
Food Technology and Biotechnology 55 (1) 14-28 (2017)
    
doi: 10.17113/ftb.55.01.17.4520
    
» Abstract | » Full Text (PDF) | » Abstract (Croatian)



ORIGINAL SCIENTIFIC PAPERS


♦  Fabio Palumbo, Giulio Galla and Gianni Barcaccia
    
Developing a Molecular Identification Assay of Old Landraces for the Genetic Authentication 
    of Typical Agro-Food Products: The Case Study of the Barley ‘Agordino’
 
    
Food Technology and Biotechnology 55 (1) 29-39 (2017)
    
doi: 10.17113/ftb.55.01.17.4858
    
» Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦  Lin Lin, Changlu Wang, Zhenjing Li, Huijia Wu and Mianhua Chen
    
Effect of Temperature-Shift and Temperature-Constant Cultivation on the Monacolin K 
    Biosynthetic Gene Cluster Expression in Monascus sp. 

    
Food Technology and Biotechnology 55 (1) 40-47 (2017)
    
doi: 10.17113/ftb.55.01.17.4729
    
» Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦  Mia Potočnjak, Petra Pušić, Jadranka Frece, Maja Abram, Tamara Janković and Ivana Gobin
    
Three New Lactobacillus plantarum Strains in the Probiotic Toolbox against Gut Pathogen 
    Salmonella enterica
Serotype Typhimurium

    
Food Technology and Biotechnology 55 (1) 48-54 (2017)
    
doi: 10.17113/ftb.55.01.17.4693
    
» Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦  Mirjana Bojanic Rasovic, Sigrid Mayrhofer, Aleksandra Martinovic, Katharina Dürr 
    
and Konrad J. Domig
    
Lactococci of Local Origin as Potential Starter Cultures for Traditional Montenegrin 
    Cheese Production

    
Food Technology and Biotechnology 55 (1) 55-66 (2017)
    
doi: 10.17113/ftb.55.01.17.4854 
    
» Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦  Krešimir Mastanjević, Dragan Kovačević, Jadranka Frece, Ksenija Markov and Jelka Pleadin
    
The Effect of Autochthonous Starter Culture, Sugars and Temperature on the Fermentation 
    of Slavonian Kulen

    
Food Technology and Biotechnology 55 (1) 67-76 (2017)
    
doi: 10.17113/ftb.55.01.17.4688 
    
» Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦  Serpil Tural and Sadettin Turhan 
    
Properties and Antioxidant Capacity of Anchovy (Engraulis encrasicholus) By-Product Protein 
    Films Containing Thyme Essential Oil

    
Food Technology and Biotechnology 55 (1) 77-85 (2017)
    
doi: 10.17113/ftb.55.01.17.4824 
    
» Abstract | » Full Text (PDF) | » Abstract (Croatian) 


♦  Hasene Keskin Çavdar, Derya Koçak Yanik, Ugur Gök and Fahrettin Gögüş
    
Optimisation of Microwave-Assisted Extraction of Pomegranate (Punica granatum L.) Seed Oil 
    and Evaluation of Its Physicochemical and Bioactive Properties  
    
Food Technology and Biotechnology 55 (1) 86-94 (2017) 
    
doi: 10.17113/ftb.55.01.17.4638 
    
» Abstract | » Full Text (PDF) | » Abstract (Croatian)



PRELIMINARY COMMUNICATIONS
 

♦  Igor Lukić and Ivana Horvat
    Differentiation of Commercial PDO Wines Produced in Istria (Croatia) According to Variety and
    Harvest Year Based on
HS-SPME-GC/MS Volatile Aroma Compound Profiling

    Food Technology and Biotechnology 55 (1) 95-108 (2017)
    doi: 10.17113/ftb.55.01.17.4861
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦  Irena Landeka Jurčević, Mirna Dora, Iva Guberović, Marija Petras, Suzana Rimac Brnčić 
    
and Domagoj Đikić
    
Polyphenols from Wine Lees as a Novel Functional Bioactive Compound in the Protection Against 
    Oxidative Stress and Hyperlipidaemia
    
Food Technology and Biotechnology 55 (1) 109-116 (2017)
    
doi: 10.17113/ftb.55.01.17.4894 
    
» Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦  Zahra Pilevar, Hedayat Hosseini, Homa Hajimehdipoor, Farzaneh Shahraz, Leyla Alizadeh, Amin 
    
Mousavi Khaneghah and Maryam Mahmoudzadeh
    
The Anti-Staphylococcus aureus Effect of Combined Echinophora platyloba Essential Oil 
    and Liquid Smoke in Beef
    
Food Technology and Biotechnology 55 (1) 117-124 (2017)
    
doi: 10.17113/ftb.55.01.17.4633
    
» Abstract | » Full Text (PDF) | » Abstract (Croatian)



SCIENTIFIC NOTES
 

♦  Magdalena Rakicka, Aleksandra M. Mirończuk, Ludwika Tomaszewska-Hetman, Anita Rywińska
    and Waldemar Rymowicz
    An Effective Method of Continuous Production of Erythritol from Glycerol by Yarrowia lipolytica MK1
    Food Technology and Biotechnology 55 (1) 125-130 (2017)
    doi: 10.17113/ftb.55.01.17.4812
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦  Ila Monize Sousa Sales, Janaína Sousa Barbosa, Fabelina Karollyne Silva dos Santos, Felipe 
    
Cavalcanti Carneiro da Silva, Paulo Michel Pinheiro Ferreira, Joao Marcelo de Castro e Sousa 
    
and Ana Paula Peron
    
Assessment of Grape, Plum and Orange Synthetic Food Flavourings Using in vivo
    Acute Toxicity Tests

    
Food Technology and Biotechnology 55 (1) 131-137 (2017)
    
doi: 10.17113/ftb.55.01.17.4770 
    
» Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦  Ružica Tomičić, Zorica Tomičić and Peter Raspor
    
Adhesion of Candida spp. and Pichia spp. to Wooden Surfaces
    
Food Technology and Biotechnology 55 (1) 138-142 (2017)
    
doi: 10.17113/ftb.55.01.17.4514 
    
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INSTRUCTIONS TO AUTHORS
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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)
    doi: 10.17113/ftb.54.03.16.4230
    
» Abstract | » 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)
    
doi: 10.17113/ftb.54.03.16.4244 
    
» Abstract | » 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)
   
doi: 10.17113/ftb.54.03.16.4225
    
» Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦  Paradorn Ngamdee, Uthai Wichai and Sudarat Jiamyangyuen
   
Correlation Between Phytochemical and Mineral Contents and Antioxidant Activity 
    o
f Black Glutinous Rice Bran, and Its Potential Chemopreventive Property
    
Food Technology and Biotechnology 54 (3) 282–289 (2016)
    
doi: 10.17113/ftb.54.03.16.4346 
    
» Abstract | » 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)
    doi: 10.17113/ftb.54.03.16.4211 
    » Abstract | » 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)
    
doi: 10.17113/ftb.54.03.16.4519 
    
» Abstract | » 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)
    
doi: 10.17113/ftb.54.03.16.4413 
    
» Abstract | » 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)
    doi: 10.17113/ftb.54.03.16.4373 
    » Abstract | » 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)
    
doi: 10.17113/ftb.54.03.16.4316 
    
» Abstract | » 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)
    
doi: 10.17113/ftb.54.03.16.4271 
    
» Abstract | » 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)
    
doi: 10.17113/ftb.54.03.16.4143 
    
» Abstract | » 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)
    
doi: 10.17113/ftb.54.03.16.4416 
    
» Abstract | » 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)
    
doi: 10.17113/ftb.54.03.16.4459
    
» Abstract | » 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)
    
doi: 10.17113/ftb.54.03.16.4622 
    
» Abstract | » Full Text (PDF) | » Abstract (Croatian)