Table of Contents | April-June 1997

ORIGINAL SCIENTIFIC PAPER

     ♦ Krešo Mihaljević, Marijan Bošnjak
        Effects of Water Activity on Kinetics of Simple and Complex
        Microbial Bioconversions
        Food Technology and Biotechnology 35(2) 89-97(1997)
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     ♦ Michaela Kreiner, Gerhart Braunegg, Anna De Raadt, Herfried Griengl,
        I. Kopper, O. Sukcharoen, H. Weber
        Influence of Additives on the Biohydroxylation of Protected
        Carboxylic Acids and Ketones
        Food Technology and Biotechnology 35(2) 99-106 (1997)
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     ♦ Jagoda Šušković, Blaženka Kos, Srećko Matošić, Vladimir Marić
        Probiotic Properties of Lactobacillus plantarum L4
        Food Technology and Biotechnology 35(2) 107-112 (1997)
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     ♦ Dragan Kovačević, Želimir Kurtanjek
        Model of Cryoprotectants Effect on Thermal Conductivity and
        Enthalpy of Surimi Prepared from Adriatic Pilchard
        Food Technology and Biotechnology 35(2) 113-118(1997)
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     ♦ Desanka Rade, Željko Mokrovčak, Dubravka Štrucelj
        Deep Fat Frying of French Fried Potatoes in Palm Oil and
        Vegetable Oil
        Food Technology and Biotechnology 35(2) 119-124 (1997)
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     ♦ Olivera Koprivnjak, Giuseppe Procida, Luciano Favretto
        Determination of Endogenous Aliphatic Hydrocarbons of Virgin
        Olive Oils of Four Autochthonous Cultivars from Krk Island (Croatia)
        Food Technology and Biotechnology 35(2) 125-131 (1997)
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     ♦ Bernadetta Hozová, L'ubomir Valik, Jaroslav Zemanovič
        Sensory Evaluation of Shelf-stable Cereal Amaranth-based
        Products during Storage
        Food Technology and Biotechnology 35(2) 133-137 (1997)
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PROFESSIONAL PAPER

     ♦ Mirjana Bocevska, Vasilka Stevčevska 
        Quality Evaluation of Anthocyanin Extract Obtained from Wine
        Grape Pomace
        Food Technology and Biotechnology 35(2) 139-143 (1997)
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     ♦ Ljiljana Perić, Žaneta Ugarčić-Hardi, Dubravka Hackenberger
        Influence of Some Chemical Properties of Durum Flour on
        Pasta Quality
        Food Technology and Biotechnology 35(2) 145-148 (1997)
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