Table of Contents | July–September 2006
Preface
♦ Ashok Pandey, Christian Larroche and Carlos Ricardo Soccol
Preface
Food Technology and Biotechnology 44 (3) 301 (2006)
» Full PDF»
ORIGINAL SCIENTIFIC PAPERS
♦ Leifa Fan, Huijuan Pan, Andrea Thomaz Soccol, Ashok Pandey
and Carlos Ricardo Soccol
Advances in Mushroom Research in the Last Decade
Food Technology and Biotechnology 44 (3) 303–311 (2006)
» Abstract | » Full Text (PDF) | » Abstract (Croatian)
♦ Laurent Dufossé
Microbial Production of Food Grade Pigments
Food Technology and Biotechnology 44 (3) 313–321 (2006)
» Abstract | » Full Text (PDF) | » Abstract (Croatian)
♦ Hélène Barreteau, Cédric Delattre and Philippe Michaud
Production of Oligosaccharides as Promising New Food
Additive Generation
Food Technology and Biotechnology 44 (3) 323–333 (2006)
» Abstract | » Full Text (PDF) | » Abstract (Croatian)
♦ María Asunción Longo and María Angeles Sanromán
Production of Food Aroma Compounds: Microbial and Enzymatic
Methodologies
Food Technology and Biotechnology 44 (3) 335–353 (2006)
» Abstract | » Full Text (PDF) | » Abstract (Croatian)
♦ Jerome Warrand
Healthy Polysaccharides The Next Chapter in Food Products
Food Technology and Biotechnology 44 (3) 355–370 (2006)
» Abstract | » Full Text (PDF) | » Abstract (Croatian)
♦ Bussarin Kosin and Sudip Kumar Rakshit
Microbial and Processing Criteria for Production of Probiotics:
A Review
Food Technology and Biotechnology 44 (3) 371–379 (2006)
» Abstract | » Full Text (PDF) | » Abstract (Croatian)
♦ Shrikant A. Survase, Ishwar B. Bajaj and Rekha S. Singhal
Biotechnological Production of Vitamins
Food Technology and Biotechnology 44 (3) 381–396 (2006)
» Abstract | » Full Text (PDF) | » Abstract (Croatian)
♦ Gustavo Viniegra-González and Ernesto Favela-Torres
Why Solid-State Fermentation Seems to be Resistant to
Catabolite Repression?
Food Technology and Biotechnology 44 (3) 397–406 (2006)
» Abstract | » Full Text (PDF) | » Abstract (Croatian)
♦ Argyro Bekatorou, Costas Psarianos and Athanasios A. Koutinas
Production of Food Grade Yeasts
Food Technology and Biotechnology 44 (3) 407–415 (2006)
» Abstract | » Full Text (PDF) | » Abstract (Croatian)
RESEARCH PAPERS
♦ Dong-Mei Liu, Li Li, Xiao-Quan Yang, Shi-Zhong Liang and Jin-Shui Wang
Survivability of Lactobacillus rhamnosus during the Preparation of
Soy Cheese
Food Technology and Biotechnology 44 (3) 417–422 (2006)
» Abstract | » Full Text (PDF) | » Abstract (Croatian)
♦ Zi-Tao Jiang, Qing-Feng Zhang, Hui-Lin Tian and Rong Li
The Reaction of Allyl Isothiocyanate with Hydroxyl/Water and
β-Cyclodextrin Using Ultraviolet Spectrometry
Food Technology and Biotechnology 44 (3) 423–427 (2006)
» Abstract | » Full Text (PDF) | » Abstract (Croatian)
♦ Qiang-Zhong Zhao, Jin-Shui Wang, Mou-Ming Zhao, Yue-Ming Jiang
and Cui Chun
Effect of Casein Hydrolysates on Yogurt Fermentation and Texture
Properties during Storage
Food Technology and Biotechnology 44 (3) 429–434 (2006)
» Abstract | » Full Text (PDF) | » Abstract (Croatian)
♦ Vinod Kumar Joshi, Somesh Sharma and Neerja S. Rana
Production, Purification, Stability and Efficacy of Bacteriocin from
Isolates of Natural Lactic Acid Fermentation of Vegetables
Food Technology and Biotechnology 44 (3) 435–439 (2006)
» Abstract | » Full Text (PDF) | » Abstract (Croatian)
♦ Lin Li, Jinshui Wang, Mouming Zhao, Chun Cui and Yueming Jiang
Artificial Neural Network for Production of Antioxidant Peptides
Derived from Bighead Carp Muscles with Alcalase
Food Technology and Biotechnology 44 (3) 441–448 (2006)
» Abstract | » Full Text (PDF) | » Abstract (Croatian)
