Table of Contents | October-December 2017


 

ORIGINAL SCIENTIFIC PAPERS


♦  Zorica Nikolić, Gordana Petrović, Dejana Panković, Maja Ignjatov, Dragana Marinković, Milan Stojanović
    and Vuk Đorđević

    Threshold Level and Traceability of Roundup Ready® Soybeans in Tofu Production
    Food Technology and Biotechnology 55 (4) 439-444 (2017)
    doi: 10.17113/ftb.55.04.17.5192
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦  Shih-Jeng Huang, Fu-Kuei Huang, Yu-Shan Li and Shu-Yao Tsai

    The Quality Improvement of Solid-State Fermentation with Cordyceps militaris by UV-B Irradiation
    Food Technology and Biotechnology 55 (4) 445-453 (2017)
    doi: 10.17113/ftb.55.04.17.5235
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦  Marta Henriques, David Gomes and Carlos Pereira

    Liquid Whey Protein Concentrates Produced by Ultrafiltration as Primary Raw Materials for
    Thermal Dairy Gels

    Food Technology and Biotechnology 55 (4) 454-463 (2017)
    doi: 10.17113/ftb.55.04.17.5248
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦  Dubravka Novotni, Ivna Vrana Špoljarić, Saša Drakula, Nikolina Čukelj, Bojana Voučko,
Mario Ščetar,
    Kata Galić and Duška Ćurić

    Influence of Barley Sourdough and Vacuum Cooling on Shelf Life Quality of Partially Baked Bread
    Food Technology and Biotechnology 55 (42) 464-474 (2017)
    doi: 10.17113/ftb.55.04.17.5344
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦  Roghayeh Amini Sarteshnizi, Hedayat Hosseini, Nader Karimian Khosroshahi, Farzane Shahraz, Amin Mousavi 
    Khaneghah, Manije Kamran, Rozita Komeili and Emma Chiavaro

    Effect of Resistant Starch and β-Glucan Combination on Oxidative Stability, Frying Performance, Microbial
    Count and Shelf Life of Prebiotic Sausage During Refrigerated Storage

    Food Technology and Biotechnology 55 (4) 475-483 (2017)
    doi: 10.17113/ftb.55.04.17.5479
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦  Draženka Komes, Arijana Bušić, Ana Belščak-Cvitanović, Mladen Brnčić, Tomislav Bosiljkov, Aleksandra Vojvodić
    and Filip Dujmić

    Novel Approach for the Development of Functional Goat Milk-Based Beverages Using Medicinal Plant 
    Extracts in Combination with High Intensity Ultrasound Treatment

    Food Technology and Biotechnology 55 (4) 484-495 (2017)
    doi: 10.17113/ftb.55.04.17.5123
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦  Eleni C. Pappa, Thomas G. Bontinis, Maria Tasioula-Margari and John Samelis

    Microbial Quality and Biochemical Changes of Fresh Soft, Acid-Curd Xinotyri Cheese Made from Raw or     
    Pasteurized Goat's Milk

    Food Technology and Biotechnology 55 (4) 496-510 (2017)
    doi: 10.17113/ftb.55.04.17.5338
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦  Fatiha Tetili, Farida Bendali, Josette Perrier and Djamila Sadoun

    Anti-Staphylococcal Enterotoxinogenesis of Lactococcus lactis in Algerian Raw Milk Cheese
    Food Technology and Biotechnology 55 (4) 511-518 (2017)
    doi: 10.17113/ftb.55.04.17.5105
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦  Alejandra I. Martinez-Gonzalez, Emilio Alvarez-Parrilla, Ángel G. Díaz-Sánchez, Laura A. de la Rosa,
    José A. Núñez-Gastélum, Alma A. Vazquez-Flores, Gustavo A. Gonzalez-Aguilar

    In Vitro Inhibition of Pancreatic Lipase by Polyphenols: A Kinetic, Fluorescence Spectroscopy
    and Molecular Docking Study

    Food Technology and Biotechnology 55 (4) 519-530 (2017)
    doi: 10.17113/ftb.55.04.17.5138
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦  Natalya Cherno, Sophya Osolina and Oleksandra Nikitina

    Immobilization of Lipase Inhibitor on the Biopolymers of Agaricus bisporus Cell Walls
    Food Technology and Biotechnology 55 (4) 531-541 (2017)
    doi: 10.17113/ftb.55.04.17.4911
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦  Karthikumar Sankar and Anant Achary

    Synthesis of Feruloyl Ester Using Celite® 545 Immobilized Bacillus subtilis AKL 13 Lipase
    Food Technology and Biotechnology 55 (4) 542-552 (2017)
    doi: 10.17113/ftb.55.04.17.5331
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)


 

PRELIMINARY COMMUNICATIONS


♦  Andrea de Oliveira Falcão, Paula Speranza, Tatiane Ueta, Isabela Mateus Martins, Gabriela Alves Macedo
    and Juliana Alves Macedo

    Antioxidant Potential and Modulatory Effects of Restructured Lipids from Amazonian Palms on Liver Cells
    Food Technology and Biotechnology 55 (4) 553-561 (2017)
    doi: 10.17113/ftb.55.04.17.5157
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦  Noushin Rastkari, Maryam Zare Jeddi, Masud Yunesian and Reza Ahmadkhaniha

    The Effect of Storage Time, Temperature and Type of Packaging on Release of Phthalate Esters 
    into Packed Acidic Liquids

    Food Technology and Biotechnology 55 (4) 562-569 (2017)
    doi: 10.17113/ftb.55.04.17.5128
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦  Sandeep Janghu, Manab B. Bera, Vikas Nanda and Ashish Rawson

    Study on Power Ultrasound Process Optimization and Its Comparative Analysis with Conventional
    Thermal Processing for Treatment of Raw Honey

    Food Technology and Biotechnology 55 (4) 570-579 (2017)
    doi: 10.17113/ftb.55.04.17.5263
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)


 

ACKNOWLEDGEMENTS
[PDF]

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 | 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 
    
» Abstract | » Full Text (PDF) | » Abstract (Croatian)



INSTRUCTIONS TO AUTHORS
[ PDF ]

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
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ACKNOWLEDGEMENTS
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