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Maria Balcerek, Katarzyna Pielech-Przybylska, Urszula Dziekońska, Piotr Patelski and Ewelina Strąk 
Changes in Chemical Composition of Plum Distillate during Maturation in the Presence of Oak
    Chips under Different Conditions
    doi: 10.17713/ftb. 

 Natka Ćurko, Marina Tomašević, Marina Cvjetko Bubalo, Leo Gracin, Ivana Radojčić Redovniković
    and Karin Kovačević Ganić
Extraction of Proanthocyanidins and Anthocyanins from Grape Skin by Using Ionic Liquids

    doi: 10.17113/ftb.    

Robert Duliński, Bożena Stodolak, Łukasz Byczyński, Aleksander Poreda, Anna Starzyńska-Janiszewska
   and Krzysztof Żyła

   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
   doi: 10.17113/ftb.    

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 form Industrial
Sunflower Meal
    doi: 10.17113/ftb.  

♦  Seline Glorieux, Olivier Goemaere, Liselot Steen and Ilse Fraeye 
    Phosphate Reduction in Emulsified Meat Products: Impact of Phosphate Type and Dosage
    on Qulity Characteristics
    doi: 10.17113/ftb.   

♦  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
   doi: 10.17113/ftb.   

♦  Gialleli Angelika-Ioanna, Vassilios Ganatsios, Antonia Terpou, Maria Kanellaki, Argyro Bekatorou,
    Athanasios A. Koutinas and Dimitra Dimitrellou
    Technological Development of Brewing in Domestic Refrigirator Using Freeze-Dried Raw Materials
    doi: 10.17113/ftb.   

♦  Polona Jamnik, Katja Istenič, Tatjana Koštomaj, Tune Wulff, Margaret Geirsdottir, Annette Almgren, 
    Rosa Jonsdottir, Hordur G. Kristinsson and Ingrid Undeland 
    Bioactivity of Cod and Chicken Protein Hydrolysates Before and After in vitro Gastrointestinal Digestion
    doi: 10.17113/ftb.    

♦  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 Fermentation Improved Textural Behaviour, Phenolic Compounds and Antioxidant Activity
   of Chia (Salvia hispanica L.) Dough  
   doi: 10.17113/ftb.55.03.5133  

♦  Juan C. Ramirez-Suarez, Andrés Álvarez-Armenta, Guillermina García-Sánchez, Ramón Pacheco-Aguliar,
    Susana M. Scheuren-Acevedo, Miguel A. Mazorra-Manzano and Agustín Rascón-Chu 
    Effect of Amidated Low-Metoxyl Pectin on Physicochemical Characteristics of Jumbo Squid (Dosidicus
Mantle Muscle Gels 
    doi: 10.17113/ftb.   

 Uroš Andjelković, Martina Šrajer Gajdošik, Dajan Gašo-Sokač, Tamara Martinović and Djuro Josić 
    Foodomics and Food Safety: Where We Are 
    doi: 10.17113/ftb.     

♦  Arijith Nath, Gábor Szécsi, Barbara Csehi, Zsuzsa Mednyánszky, Gabriella Kiskó, Éva Bányai, Mihály 
   Dernovics and András Koris
   Production of Hypoallergenic Antibacterial Peptides from Deffated Soybean Meal by a Membrane
Bioreactor: A Bioprocess Engineering Study with Comprehensive Product Characterization 
   doi: 10.17113/ftb.  

♦  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

    doi: 10.17113/ftb.   

Edyta Malinowska-Pańczyk and Ilona Kołodziejska  
    The Effect of High Pressure and Subzero Temperature on Gelation of Washed Cod and Salmon Meat 
    doi: 10.17113/ftb.   

Marta Henriques, David Gomes and Carlos Pereira
    Liquid Whey Protein Concentrates Produced by Ultrafiltration as Primary Raw Materials for Thermal Dairy Gels 
    doi: 10.17113/ftb.


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