Table of Contents | January-March 2013


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     ♦ Daslav Hranueli, Antonio Starcevic, Jurica Zucko,
        Juan Diego Rojas,Janko Diminic, Damir Baranasic,
        Ranko Gacesa, Gabriel Padilla, Paul F. Long and
        John Cullum

        Synthetic Biology: A Novel Approach for the
        Construction of Industrial Microorganisms
        Food Technology and Biotechnology 51 (1) 3–11 (2013)

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


     ♦ Wassila Arbia, Leila Arbia, Lydia Adour and Abdeltif Amrane
        Chitin Extraction from Crustacean Shells Using
        Biological Methods – A Review
        Food Technology and Biotechnology 51 (1) 12–25 (2013)

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


     ♦ Ajantaa Pal, Swasti S. Swain, Arup K. Mukherjee and
        Pradeep K. Chand

        Agrobacterium pRi TL-DNA rolB and TR-DNA Opine
        Genes Transferred to the Spiny Amaranth
        (Amaranthus spinosus L.), A Nutraceutical Crop
        Food Technology and Biotechnology 51 (1) 26–35 (2013)

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

     ♦ Quang D. Nguyen, Noémi M. Sujtó, Erika Bujna,
        Ágoston Hoschke and Judit M. Rezessy-Szabó
        Effects of Medium Composition and Process
        Parameters on the Production of Extracellular
        Inulinase by Thermomyces lanuginosus
        Food Technology and Biotechnology 51 (1) 36–44 (2013)

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

     ♦ Anna Rafaela Cavalcante Braga, Ana Paula Manera,
        Joana da Costa Ores, Luisa Sala, Francisco Maugeri
        and Susana Juliano Kalil
        Kinetics and Thermal Properties of Crude and Purified
        β-Galactosidase with Potential for the Production of
        Food Technology and Biotechnology 51 (1) 45–52 (2013)

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

     ♦ Ajay Pal, Melita Lobo and Farhath Khanum
        Extraction, Purification and Thermodynamic
        Characterization of Almond (Amygdalus communis)
        β-Galactosidase for the Preparation of Delactosed Milk
        Food Technology and Biotechnology 51 (1) 53–61 (2013)

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

     ♦ Wei-Bao Kong, Hong Yang, Yun-Tao Cao, Hao Song,
        Shao-Feng Hua and Chun-Gu Xia
        Effect of Glycerol and Glucose on the Enhancement of
        Biomass, Lipid and Soluble Carbohydrate Production
        by Chlorella vulgaris in Mixotrophic Culture
        Food Technology and Biotechnology 51 (1) 62–69 (2013)

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

     ♦ Ortansa Csutak, Tatiana Vassu, Ionela Sarbu, Ileana Stoica
        and Petruta Cornea
        Antagonistic Activity of Three Newly Isolated Yeast
        Strains from the Surface of Fruits
        Food Technology and Biotechnology 51 (1) 70–77 (2013)

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

     ♦ Hai Kuan Wang, Rui Feng Xiao and Wei Qi
        Antifungal Activity of Bacillus coagulans TQ33, Isolated
        from Skimmed Milk Powder, against Botrytis cinerea
        Food Technology and Biotechnology 51 (1) 78–83 (2013)

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

     ♦ Maja Dent, Verica Dragović-Uzelac, Marija Penić,
        Mladen Brnčić, Tomislav Bosiljkov and Branka Levaj
        The Effect of Extraction Solvents, Temperature and
        Time on the Composition and Mass Fraction of
        Polyphenols in Dalmatian Wild Sage (Salvia officinalis L.)
        Food Technology and Biotechnology 51 (1) 84–91 (2013)

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

     ♦ Pin-Rou Lee, Irene Siew-May Chong, Bin Yu, Philip Curran
        and Shao-Quan Liu
        Effect of Precursors on Volatile Compounds in Papaya
        Wine Fermented by Mixed Yeasts
        Food Technology and Biotechnology 51 (1) 92–100 (2013)

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

     ♦ Marina Šimunek, Anet Režek Jambrak, Marinko Petrović,
        Hrvoje Juretić, Nikola Major, Zoran Herceg, Mirjana Hruškar
        and Tomislava Vukušić
        Aroma Profile and Sensory Properties of Ultrasound-
        Treated Apple Juice and Nectar
        Food Technology and Biotechnology 51 (1) 101–111 (2013)

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

     ♦ Darko Andronikov, Lea Gašperlin, Tomaž Polak and
        Božidar Žlender
        Texture and Quality Parameters of Slovenian Dry-Cured
        Ham Kraški pršut According to Mass and Salt Levels
        Food Technology and Biotechnology 51 (1) 112–122 (2013)

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


     ♦ Alejandra Rodriguez-Contreras, Martin Koller, Miguel Miranda
        de Sousa Dias, Margarita Calafell, Gerhart Braunegg and
        María Soledad Marqués-Calvo

        Novel Poly[(R)-3-Hydroxybutyrate]-Producing Bacterium
        Isolated from a Bolivian Hypersaline Lake
        Food Technology and Biotechnology 51 (1) 123–130 (2013)

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


     ♦ Sung-Soo Jang, Yoshihito Shirai, Motoharu Uchida and
        Minato Wakisaka

        Potential Use of Gelidium amansii Acid Hydrolysate for
        Lactic Acid Production by Lactobacillus rhamnosus
        Food Technology and Biotechnology 51 (1) 131–136 (2013)

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

     ♦ Andrea Caridi
        Improved Screening Method for the Selection of Wine
        Yeasts Based on Their Pigment Adsorption Activity
        Food Technology and Biotechnology 51 (1) 137–144 (2013)

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


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