Table of Contents | October-December 2015


ORIGINAL SCIENTIFIC PAPERS

♦ Juraj Bergman, Petar T. Mitrikeski and Krunoslav Brčić-Kostić
   Dominant Epistasis Between Two Quantitative Trait Loci
   Governing Sporulation Efficiency in Yeast Saccharomyces cerevisiae
   Food Technology and Biotechnology 53 (4) 367–378 (2015)
   https://doi.org/10.17113/ftb.53.04.15.3998
   » Abstract | » Full Text (PDF) | » Supplement | » Abstract (Croatian)

♦ Dai Long Vu, Simona Žabčíková, Libor Červenka, Bensu Ertek and Yusuf Dilgin
   Sensitive Voltammetric Determination of Natural Flavonoid Quercetin on a
   Disposable Graphite Lead
   Food Technology and Biotechnology 53 (4) 379–384 (2015)
   https://doi.org/10.17113/ftb.53.04.15.4176
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦ Ana Paula da Silva dos Passos, Grasiele Scaramal Madrona, Vanessa Aparecida
   Marcolino, Mauro Luciano Baesso and Graciette Matioli
   The Use of Thermal Analysis and Photoacoustic Spectroscopy in the
   Evaluation of Maltodextrin Microencapsulation of Anthocyanins from Juçara
   Palm Fruit (Euterpe edulis Mart.) and Their Application in Food
   Food Technology and Biotechnology 53 (4) 385–396 (2015)
   https://doi.org/10.17113/ftb.53.04.15.3726
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦ Luana Fernandes, José Alberto C. Pereira, Isabel Lopéz-Cortés, Domingo M. Salazar
   and Elsa C. D. Ramalhosa
   Physicochemical Changes and Antioxidant Activity of Juice, Skin, Pellicle and
   Seed of Pomegranate (cv. Mollar de Elche) at Different Stages of Ripening
   Food Technology and Biotechnology 53 (4) 397–406 (2015)
   https://doi.org/10.17113/ftb.53.04.15.3884
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦ Igor Lukić, Nikolina Jedrejčić, Karin Kovačević Ganić, Mario Staver and
   Đordano Peršurić
   Phenolic and Aroma Composition of White Wines Produced by Prolonged Maceration
   and Maturation in Wooden Barrels
   Food Technology and Biotechnology 53 (4) 407–418 (2015)
   https://doi.org/10.17113/ftb.53.04.15.4144
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦ Monika Skowyra, Urszula Janiewicz, Anna Marietta Salejda, Grażyna Krasnowska
   and María Pilar Almajano
   Effect of Tara (Caesalpinia spinosa) Pod Powder on the Oxidation and Colour Stability of
   Pork Meat Batter During Chilled Storage

   Food Technology and Biotechnology 53 (4) 419–427 (2015)
   https://doi.org/10.17113/ftb.53.04.15.3932
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦ Ana Flavia Azevedo Carvalho, Pedro de Oliva Neto, Paula Zaghetto de Almeida,
   Juliana Bueno da Silva, Bruna Escaramboni and Glaucia Maria Pastore
   Screening of Xylanolytic Aspergillus fumigatus for Prebiotic Xylooligosaccharide
   Production Using Bagasse

   Food Technology and Biotechnology 53 (4) 428–435 (2015)
   https://doi.org/10.17113/ftb.53.04.15.4160
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦ Roya Afshari, Hedayat Hosseini, Ramin Khaksar, Mohammad Amin Mohammadifar,
   Zohre Amiri, Rozita Komeili and Amin Mousavi Khaneghah
   Investigation of the Effects of Inulin and β-Glucan on the Physical and Sensory
   Properties of Low-Fat Beef Burgers Containing Vegetable Oils: Optimisation of
    the Formulation Using D-Optimal Mixture Design
   Food Technology and Biotechnology 53 (4) 436–445 (2015)
   https://doi.org/10.17113/ftb.53.04.15.3980
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦ Ana E. de la Horra, María Eugenia Steffolani, Gabriela N. Barrera, Pablo D. Ribotta
   and Alberto E. León
   Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their
   Relationship with Product Technological Quality

   Food Technology and Biotechnology 53 (4) 446–453 (2015)
   https://doi.org/10.17113/ftb.53.04.15.4168
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦ Renata Josipović, Zvonimira Medverec Knežević, Jadranka Frece, Ksenija Markov,
   Snježana Kazazić and Jasna Mrvčić
   Improved Properties and Microbiological Safety of Novel Cottage Cheese
   Containing Spices
   Food Technology and Biotechnology 53 (4) 454–462 (2015)
   https://doi.org/10.17113/ftb.53.04.15.4029
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)


PRELIMINARY COMMUNICATIONS

♦ Boris Majić, Ivana Šola, Saša Likić, Iva Juranović Cindrić and Gordana Rusak
   Characterisation of Sorbus domestica L. Bark, Fruits and Seeds: Nutrient Composition
   and Antioxidant Activity

   Food Technology and Biotechnology 53 (4) 463–471 (2015)
   https://doi.org/10.17113/ftb.53.04.15.4001
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦ George Botsaris, Antia Orphanides, Evgenia Yiannakou, Vassilis Gekas and Vlasios Goulas
   Antioxidant and Antimicrobial Effects of Pistacia lentiscus L. Extracts in Pork Sausages
   Food Technology and Biotechnology 53 (4) 472–478 (2015)
   https://doi.org/10.17113/ftb.53.04.15.4051
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦ Gia Loi Tu, Thi Hoang Nga Bui, Thi Thu Tra Tran, Nu Minh Nguyet Ton and
   Van Viet Man Le
   Comparison of Enzymatic and Ultrasonic Extraction of Albumin from Defatted Pumpkin
   (Cucurbita pepo) Seed Powder

   Food Technology and Biotechnology 53 (4) 479–487 (2015)
   https://doi.org/10.17113/ftb.53.04.15.4159
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)

 


SCIENTIFIC NOTES

♦ Aryou Emamifar and Mehri Mohammadizadeh
   Preparation and Application of LDPE/ZnO Nanocomposites for Extending Shelf Life of
   Fresh Strawberries

   Food Technology and Biotechnology 53 (4) 488–495 (2015)
   https://doi.org/10.17113/ftb.53.04.15.3817
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦ Marko Obranović, Dubravka Škevin, Klara Kraljić, Milan Pospišil, Sandra Neđeral, Monika
   Blekić and Predrag Putnik

   Influence of Climate, Variety and Production Process on Tocopherols,
   Plastochromanol-8 and Pigments in Flaxseed Oil

   Food Technology and Biotechnology 53 (4) 496–504 (2015)
   https://doi.org/10.17113/ftb.53.04.15.4252
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)


CONTENTS, AUTHOR AND SUBJECT INDEX
[ PDF ]

ACKNOWLEDGEMENTS
[ PDF

Table of Contents | July-September 2015


ORIGINAL SCIENTIFIC PAPERS

♦ Shanna Sichwart, Iasson E.P. Tozakidis, Mark Teese and Joachim Jose
   Maximized Autotransporter-Mediated Expression (MATE) for Surface Display
   and Secretion of Recombinant Proteins in 
Escherichia coli

   Food Technology and Biotechnology 53 (3) 251–260 (2015)
    https://doi.org/10.17113/ftb.53.03.15.3802
   » Abstract | » Full Text (PDF) | » Supplement  | » Abstract (Croatian)

♦ Christina Trümper, Katrin Paffenholz, Inga Smit, Philip Kössler, Petr
   Karlovsky, Hans Peter Braun and Elke Pawelzik
   Identification of Differently Regulated Proteins after Fusarium graminearum
   Infection of Emmer (Triticum dicoccum) at Several Grain Ripening Stages
   Food Technology and Biotechnology 53 (3) 261–268 (2015)
    https://doi.org/10.17113/ftb.53.03.15.3838
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦ Cintya Soria-Hernández, Sergio Serna-Saldívar and Cristina Chuck-Hernández
   Physicochemical and Functional Properties of Vegetable and Cereal
   Proteins as Potential Sources of Novel Food Ingredients
   Food Technology and Biotechnology 53 (3) 269–277 (2015)
    https://doi.org/10.17113/ftb.53.03.15.3920
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦ Lee-Fen Hong, Lai-Hoong Cheng, Chong Yew Lee and Kok Khiang Peh
   Characterisation of Physicochemical Properties of Propionylated Corn
   Starch and Its Application as Stabiliser
   Food Technology and Biotechnology 53 (3) 278–285 (2015)
    https://doi.org/10.17113/ftb.53.03.15.3907
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦ Małgorzata Kasprowicz-Potocka, Anita Zaworska, Andrzej Frankiewicz, Włodzimierz
   Nowak, Piotr Gulewicz, Zenon Zduńczyk and Jerzy Juśkiewicz

   The Nutritional Value and Physiological Properties of Diets with Raw and
   Candida utilis-Fermented Lupin Seeds in Rats
   Food Technology and Biotechnology 53 (3) 286–297 (2015)
    https://doi.org/10.17113/ftb.53.03.15.3979
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦ Sebastjan Filip and Rajko Vidrih
   Amino Acid Composition of Protein-Enriched Dried Pasta: Is It Suitable
   for a 
Low-Carbohydrate Diet?
   Food Technology and Biotechnology 53 (3) 298–306 (2015)
    https://doi.org/10.17113/ftb.53.03.15.4022
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦ Carlos Pereira, Marta Henriques, David Gomes, Andrea Gomez-Zavaglia and
   Graciela de Antoni
   Novel Functional Whey-Based Drinks with Great Potential in the
   Dairy Industry

   Food Technology and Biotechnology 53 (3) 307–314 (2015)
    https://doi.org/10.17113/ftb.53.03.15.4043
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦ Filiz Yangılar
   Effects of Green Banana Flour on the Physical, Chemical and Sensory
   Properties of Ice Cream
   Food Technology and Biotechnology 53 (3) 315–323 (2015)
    https://doi.org/10.17113/ftb.53.03.15.3851
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦ Umar Garba, Sawinder Kaur, Sushma Gurumayum and Prasad Rasane
   Effect of Hot Water Blanching Time and Drying Temperature on the Thin
   Layer Drying Kinetics of and Anthocyanin Degradation in Black Carrot
   (Daucus carota L.) Shreds
   Food Technology and Biotechnology 53 (3) 324–330 (2015)
    https://doi.org/10.17113/ftb.53.03.15.3830
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)


PRELIMINARY COMMUNICATION

♦ Gopal Ramakrishnan Gopi, Nehru Ganesh, Suppuram Pandiaraj, Balasubramaniyam 
   Sowmiya, Raman Gulab Brajesh and Subramanian Ramalingam
   A Study on Enhanced Expression of 3-Hydroxypropionic Acid Pathway Genes
   and 
Impact on Its Production in Lactobacillus reuteri
   Food Technology and Biotechnology 53 (3) 331–336 (2015)
   
https://doi.org/10.17113/ftb.53.03.15.3976 
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)


SCIENTIFIC NOTES

♦ Karol Alfaro, Paulina Bustos, Ciara O´Sullivan and Pablo Conejeros
   Facile and Cost-Effective Detection of Saxitoxin Exploiting Aptamer
   Structural Switching
   Food Technology and Biotechnology 53 (3) 337–341 (2015)
    https://doi.org/10.17113/ftb.53.03.15.3911
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦ Aline Maria Cenci, Mariane Lobo Ugalde, Juliana Steffens, Eunice Valduga,
   Rogério Luis Cansian and Geciane Toniazzo
   Control of Penicillium sp. on the Surface of Italian Salami Using
   Essential Oils
   Food Technology and Biotechnology 53 (3) 342–347 (2015)
    https://doi.org/10.17113/ftb.53.03.15.3877
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦ Carolina Pena Serna and José Francisco Lopes Filho
   Biodegradable Zein-Based Blend Films: Structural, Mechanical and
   Barrier Properties
   Food Technology and Biotechnology 53 (3) 348–353 (2015)
    https://doi.org/10.17113/ftb.53.03.15.3725
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦ Lilla Szalóki-Dorkó, György Végvári, Márta Ladányi, Gitta Ficzek and
   Mónika Stéger-Máté
   Degradation of Anthocyanin Content in Sour Cherry Juice
   During Heat Treatment
   Food Technology and Biotechnology 53 (3) 354–360 (2015)
    https://doi.org/10.17113/ftb.53.03.15.3931
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦ Mariel Farfán, Alfredo Álvarez, Alan Gárate and Pedro Bouchon
   Comparison of Chemical and Enzymatic Interesterification of Fully
   Hydrogenated Soybean Oil and Walnut Oil to Produce a Fat Base with
   Adequate Nutritional and Physical Characteristics
   Food Technology and Biotechnology 53 (3) 361–366 (2015)
    https://doi.org/10.17113/ftb.53.03.15.3854
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)
 

Table of Contents | January-March 2015


EDITOR'S LETTER
PDF ]


 

ORIGINAL SCIENTIFIC PAPERS

     ♦ Nataša Bauer, Rosemary Vuković, Saša Likić and 
        Sibila Jelaska
        Potential of Different Coleus blumei Tissues for
        Rosmarinic Acid Production 
        
Food Technology and Biotechnology 53 (1) 3–10 (2015)
        https://doi.org/10.17113/ftb.53.01.15.3661
        » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)

     ♦ Bhakti Bajpai, Monika Chaudhary and Jyoti Saxena  
        Production a
nd Characterization of α-Amylase from an
        Extremely Halophilic Archae
on, Haloferax sp. HA10  
       
Food Technology and Biotechnology 53 (1) 11–17 (2015)
         
https://doi.org/10.17113/ftb.53.01.15.3824    
        
» Abstract  | » Full Text (PDF)  | » Abstract (Croatian)  

     ♦ Marcin Bryła, KrystynaSzymczyk, Renata Jędrzejczak and 
 
       Marek Roszko
        Application of Liquid Chromatography/Ion Trap Mass 
        Spectrometry Technique to Determine Ergot Alkaloids in
        Grain Products
        Food Technology and Biotechnology 53 (1) 18–28 (2015)
        https://doi.org/10.17113/ftb.53.01.15.3770   
       
 » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)

     ♦ Seongho Jang, Dongyun Lee, Il Sang Jang, Hyeon-Son Choi and
        Hyung Joo Suh
        The Culture of Pediococcus pentosaceus T1 Inhibits Listeria 
        Proliferation in Salmon Fillets and Controls Maturation of
        Kimchi
        Food Technology and Biotechnology 53 (1) 29–37 (2015)
        
https://doi.org/10.17113/ftb.53.01.15.3754  
        
» Abstract  | » Full Text (PDF)  | » Abstract (Croatian)  

     ♦ Marijana Sakač, Mladenka Pestorić, Aleksandra Mišan, Nataša 
        Nedeljković, Dubravka Jambrec, Pavle Jovanov, Vojislav Banjac,
        Aleksandra Torbica, Miroslav Hadnađev and Anamarija Mandić
        Antioxidant Capacity, Mineral Content and Sensory Properties 
        of Gluten-Free Rice and Buckwheat Cookies
        
Food Technology and Biotechnology 53 (1) 38–47 (2015)
        https://doi.org/10.17113/ftb.53.01.15.3633   
        » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)  

     ♦ José Armando Ulloa, Silvia Jazmin Ibarra-Zavala, Silvia Patricia
        Ramírez-Salas, 
Petra Rosas-Ulloa, José Carmen Ramírez-Ramírez 
        and Blanca Estela Ulloa-Rangel 
        Chemical, Physicochemical, Nutritional, Microbiological, Sensory
        and Rehydration Characteristics of Instant Whol
Beans (Phaseolus
        vulgaris
)
        Food Technology and Biotechnology 53 (1) 48–56 (2015)
       
https://doi.org/10.17113/ftb.53.01.15.3663 
        
» Abstract  | » Full Text (PDF)  | » Abstract (Croatian)  
 

     ♦ Nihar R. Sahoo, Lalit M. Bal, Uma S. Pal and Dipika Sahoo
       
Impact of Pretreatment and Drying Methods on Quality Attributes 
        of Onion Shreds
        
Food Technology and Biotechnology 53 (1) 57–65 (2015)
       
https://doi.org/10.17113/ftb.53.01.15.3598  
        » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)


PRELIMINARY COMMUNICATIONS

     ♦ Robert Duliński, Emilia Katarzyna Cielecka, Małgorzata Pierzchalska
        and Krzysztof Żyła
       
Phytases Improve Myo-Inositol Bioaccessibility in Rye Bread: 
        A Study Using an In Vitro Method of Digestion and a Caco-2
        Cell Culture Model
        Food Technology and Biotechnology 53 (1) 66–72 (2015)
        https://doi.org/10.17113/ftb.53.01.15.3764  
        
» Abstract  | » Full Text (PDF)  | » Abstract (Croatian)  

 
     ♦ Elisabeta I. Geana, Oana R. Dinca, Roxana E. Ionete, Victoria 
        Artem and Violeta C. Niculescu
        Monitoring trans-Resveratrol in Grape Berry Skins Durin
        Ripening and in Corresponding Wines by HPLC
        Food Technology and Biotechnology 53 (1) 73–80 (2015)
       
https://doi.org/10.17113/ftb.53.01.15.3762  
        » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)  


    ♦ 
Maryam Asnaashari, Seyed Mohammad Bagher Hashemi, Hamed 
       Mahdavian Mehr and Seyed Hossein Asadi Yousefabad 
       Kolkhoung (Pistacia Khinjuk) Hull Oil and Kernel Oil as Antioxidative
       Vegetable Oils with High Oxidative Stability and Nutritional Value
       Food Technology and Biotechnology 53 (1) 81–86 (2015)
       
https://doi.org/10.17113/ftb.53.01.15.3719 
       
» Abstract  | » Full Text (PDF)  | » Abstract (Croatian)


SCIENTIFIC NOTES

     ♦ Chau Minh Le, Claire Donnay-Moreno, Sandrine Bruzac, Régis Baron
       
Huong Thi My Nguyen and Jean Pascal Bergé
        Proteolysis of Sardine (Sardina pilchardus) and Anchovy (Stolephorus
        commersonii
) by Commercial Enzymes in Saline Solutions 
        Food Technology and Biotechnology 53 (1) 87–90 (2015)
       
https://doi.org/10.17113/ftb.53.01.15.3893 
       
» Abstract  | » Full Text (PDF)  | » Abstract (Croatian)  

     ♦ Tripti Singhania, Harsh Sinha, Paulomi Das and Amit Kumar Mukherjee
        
Efficient Degumming of Rice Bran Oil by Immobilized PLA1
        from Thermomyces lanuginosus
        Food Technology and Biotechnology 53 (1) 91–95 (2015)
       
https://doi.org/10.17113/ftb.53.01.15.3740  
        » Abstract | » Full Text (PDF)  | » Abstract (Croatian) 

     ♦ Hoang Phong Nguyen, Hoang Du Le and Van Viet Man Le
        
Effect of Ethanol Stress on Fermentation Performance of Saccharomyces
        cerevisiae
 Cells Immobilized on Nypa fruticans Leaf Sheath Pieces 
        Food Technology and Biotechnology 53 (1) 96–101 (2015) 
       
https://doi.org/10.17113/ftb.53.01.15.3617 
         » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)  


     ♦ Valéria Dal Prá, Carolina Bolssoni Dolwitsch, Fernanda Oliveira Lima,
        Camilo Amaro de Carvalho, Carine Viana, Paulo Cícero do Nascimento 
        and 
Marcelo Barcellos da Rosa

        Ultrasound-Assisted Extraction and Biological Activities of Extracts 
        of Brassica oleracea var. capitata
        Food Technology and Biotechnology 53 (1) 102–109 (2015)
        https://doi.org/10.17113/ftb.53.01.15.3533
        » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)  

 

     ♦ Aistė Kabašinskienė, Algirdas Liutkevičius, Dalia Sekmokienė, Gintarė
        Zaborskienė and Jūratė Šlapkauskaitė 
        Evaluation of the Physicochemical Parameters of Functional  
        Whey Beverages
        Food Technology and Biotechnology 53 (1) 110–115 (2015)
       
https://doi.org/10.17113/ftb.53.01.15.3763 
        » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)  


BOOK REVIEW
PDF ]

OBITUARY
PDF ]

INSTRUCTIONS TO AUTHORS
PDF ]

Table of Contents | April-June 2015


 

ORIGINAL SCIENTIFIC PAPERS

     ♦  Bertolt Kranz, Milena Koch, Matthias Schapfl and Lutz Fischer
        Investigation of the Germination of Barley and Wheat Grains 
        with a Design of Experiments for the Production of Hydrolases 
       
Food Technology and Biotechnology 53 (2) 127–135 (2015)
        https://doi.org/10.17113/ftb.53.02.15.3718
        » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)  
 

     ♦  Sornchai Sinsuwan, Anuvat Jangchud, Sureelak Rodtong, Sittirak 
        Roytrakul and Jirawat Yongsawatdigul 
       
Statistical Optimization of the Production of NaCl-Tolerant 
        Proteases by a Moderate Halophile, Virgibacillus sp. SK37 
       
Food Technology and Biotechnology 53 (2) 136–145 (2015) 
        
https://doi.org/10.17113/ftb.53.02.15.4015
        
» Abstract  | » Full Text (PDF)  | » Abstract (Croatian)  

     ♦  Kameshnee Naidoo, Ajit Kumar, Vikas Sharma, Kugen Permaul
         and Suren Singh
         Purification and Characterization of an Endoinulinase from 
         Xanthomonas campestris pv. phaseoli KM 24 Mutant
         
Food Technology and Biotechnology 53 (2) 146–153 (2015)
         doi:https://doi.org/10.17113/ftb.53.02.15.3902
         » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)  
 

     ♦  Milica Gačić, Nina Bilandžić, Đurđica Ivanec Šipušić, Marinko 
        Petrović, Blaženka Kos, Nada Vahčić and Jagoda Šušković
        Degradation of Oxytetracycline, Streptomycin, Sulphathiazole 
       
and Chloramphenicol Residues in Different Types of Honey 
       
Food Technology and Biotechnology 53 (2) 154–162 (2015)
        https://doi.org/10.17113/ftb.53.02.15.3934
        » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)   
 

     ♦  Elena Bartkiene, Grazina Juodeikiene, Daiva Zadeike, Pranas 
        Viskelis and Dalia Urbonaviciene
        The Use of Tomato Powder Fermented with Pediococcus
        pentosaceus and Lactobacillus sakei for the Ready-to-Cook
        Minced Meat Quality Improvement 
        Food Technology and Biotechnology 53 (2) 163–170 (2015) 
       
https://doi.org/10.17113/ftb.53.02.15.3582
       
 » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)  

     ♦  Mandica-Tamara Tolić, Irena Landeka Jurčević, Ines Panjkota
        Krbavčić, Ksenija Marković and Nada Vahčić   
        Phenolic Content, Antioxidant Capacity and Quality of
        Chokeberry (Aronia melanocarpa) Products
        Food Technology and Biotechnology 53 (2) 171–179 (2015) 
        https://doi.org/10.17113/ftb.53.02.15.3833
        » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)  
 

     ♦  Xue-Bo Zhang and Xian-Feng Du 
        Effects of Exogenous Enzymatic Treatment During Processing 
        On the Sensory Quality of Summer Tieguanyin Oolong Tea from 
        the Chinese Anxi County
        
Food Technology and Biotechnology 53 (2) 180–189 (2015)
        https://doi.org/10.17113/ftb.53.02.15.3642
        » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)  
 

     ♦  Maria Julia Ledur Alles, Isabel Cristina Tessaro and Caciano
        Pelayo Zapata Noreña  
       
 Concentration and Purification of Yacon (Smallanthus 
        sonchifolius) Root Fructooligosaccharides Using 
        Membrane Technology 
        Food Technology and Biotechnology 53 (2) 190–200 (2015)
       
https://doi.org/10.17113/ftb.53.02.15.3766
        
» Abstract  | » Full Text (PDF)  | » Abstract (Croatian)  

     ♦  Jasmina Filipič, Barbara Kraigher, Brigita Tepuš, Vanja Kokol 
        and Ines Mandić-Mulec 
        Effect of Low-Density Static Magnetic Field on the Oxidation 
        of Ammonium by Nitrosomonas europaea and by Activated
        Sludge in Municipal Wastewater 
        Food Technology and Biotechnology 53 (2) 201–206 (2015)
       
https://doi.org/10.17113/ftb.53.02.15.3629
        » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)  

     ♦  
Bahar Aliakbarian, Alessandro A. Casazza and Patrizia Perego
         
Kinetic and Isotherm Modelling of the Adsorption of Phenolic
         Compounds from Olive Mill Wastewater onto Activated Carbon
         
Food Technology and Biotechnology 53 (2) 207–214 (2015)
         https://doi.org/10.17113/ftb.53.02.15.3790
         
» Abstract  | » Full Text (PDF)  | » Abstract (Croatian) 

     ♦  Maja Repajić, Danijela Bursać Kovačević, Predrag Putnik, Verica
         Dragović-Uzelac, Josipa Kušt, Zrinka Čošić and Branka Levaj
         Influence of Cultivar and Industrial Processing on Polyphenols
         in Concentrated Sour Cherry (Prunus cerasus L.) Juice
         
Food Technology and Biotechnology 53 (2) 215–222 (2015)
         https://doi.org/10.17113/ftb.53.02.15.4151
         » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)

         


PRELIMINARY COMMUNICATIONS 

      ♦  Ágnes Belák and Anna Maráz 
         
Antagonistic Effect of Pseudomonas sp. CMI-1 on 
        
Foodborne Pathogenic Listeria monocytogenes 
         Food Technology and Biotechnology 53 (2) 223–230 (2015) 
         
https://doi.org/10.17113/ftb.53.02.15.3731
         » Abstract  | » Full Text (PDF)  | 
» Abstract (Croatian)  

      ♦  Amir M. Hamidi-Oskouei, Christian James and Stephen James
         The Efficiency of UVC Radiation in the Inactivation of 
         Listeria monocytogenes on Beef-Agar Food Models
         Food Technology and Biotechnology 53 (2) 231–236 (2015)
         
https://doi.org/10.17113/ftb.53.02.15.3966
         » Abstract  | » Full Text (PDF)  | 
» Abstract (Croatian)  

      ♦  Nemanja Mirkovic, Zorica Radulovic, Gordana Uzelac, Jelena
         Lozo, Dragojlo Obradovic, Ljubisa Topisirovic and Milan Kojic 

         Isolation and Characterisation of Bacteriocin and 
         Aggregation-Promoting Factor Production in Lactococcus
         lactis ssp. lactis BGBM50 Strain
         Food Technology and Biotechnology 53 (2) 237–242 (2015)
         
https://doi.org/10.17113/ftb.53.02.15.3846
         » Abstract  | » Full Text (PDF)  | 
» Abstract (Croatian)  

      ♦  Shuli Zhang, Yingdong Wang, Nan Zhang, Zhe Sun, Yan Shi,
          Xingnan Cao and Haikuan Wang
          Purification and Characterisation of a Fibrinolytic Enzyme 
          from Rhizopus microsporus var. tuberosus 
          Food Technology and Biotechnology 53 (2) 243–248 (2015)
          
https://doi.org/10.17113/ftb.53.02.15.3874
          
» Abstract  | » Full Text (PDF)  | » Abstract (Croatian)


IN MEMORIAM
   
[
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Table of Contents | October-December 2014



ORIGINAL SCIENTIFIC PAPERS


♦  Michal Kumšta, Pavel Pavloušek and Pavel Kárníkr
   
Use of Anthocyanin Profiles When Differentiating
    Individual
Varietal Wines and Terroirs
    Food Technology and Biotechnology 52 (4) 383–390 (2014)
    https://doi.org/10.17113/ftb.52.04.14.3650
    » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)



♦  Raquel Rodríguez-Solana, José Manuel Salgado,
   José Manuel Domínguez, and Sandra Cortés-Diéguez
    First Approach to the Analytical Characterization of
    Barrel-Aged Grape Marc Distillates Using Phenolic
    Compounds and Colour Parameters

    Food Technology and Biotechnology 52 (4) 391–402 (2014)
   
 https://doi.org/10.17113/ftb.52.04.14.3627  
    » Abstract  | » Full Text (PDF)  | » Abstract (Croatian



♦  Nicolas Venturini, Toussaint Barboni, Franck Curk, Jean Costa
    and Julien Paolini
    Volatile and Flavonoid Composition of the Peel of
    Citrus medica L. var. Corsican Fruit for Quality
    Assessment of Its Liqueur

    Food Technology and Biotechnology 52 (4) 403–410 (2014)
   
https://doi.org/10.17113/ftb.52.04.14.3717
    » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)



♦  Anna Kucner, Robert Klewicki, Michał Sójka
    and Elżbieta Klewicka
    Osmotic Concentration of Gooseberry Fruits – The
    Influence of Temperature, Time and Pretreatment
    Methods on Mass Transfer and Total Polyphenol and
    Organic Acid Content

    Food Technology and Biotechnology 52 (4) 411–419 (2014)
    https://doi.org/10.17113/ftb.52.04.14.3366 
    » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)



♦  Aleksandra S. Velićanski, Dragoljub D. Cvetković,
    Siniša L. Markov, Vesna T. Tumbas Šaponjac
    and Jelena J. Vulić
    Antioxidant and Antibacterial Activity of the Beverage
    Obtained by Fermentation of Sweetened Lemon Balm
    (Melissa officinalis L.) Tea with Symbiotic Consortium
    of Bacteria and Yeasts

    Food Technology and Biotechnology 52 (4) 420–429 (2014)
    https://doi.org/10.17113/ftb.52.04.14.3611
    » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)



♦  Renata Różyło, Urszula Gawlik-Dziki, Dariusz Dziki,
    Anna Jakubczyk, Monika Karaś and Krzysztof Różyło
    Wheat Bread with Pumpkin (Cucurbita maxima L.)
    Pulp as a Functional Food Product

    Food Technology and Biotechnology 52 (4) 430–438 (2014)
    https://doi.org/10.17113/ftb.52.04.14.3587
    » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)



♦  Marek Aljewicz, Grażyna Cichosz, Beata Nalepa
    and Marika Kowalska
    Influence of the Probiotic Lactobacillus acidophilus
    NCFM and Lactobacillus rhamnosus HN001 on
    Proteolysis Patterns of Edam Cheese

    Food Technology and Biotechnology 52 (4) 439–447 (2014)
    https://doi.org/10.17113/ftb.52.04.14.3659
    » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)



♦  Cosmin Jinescu, Vasilica Alisa Aruş, Oana Cristina Pârvulescu
    and Ileana Denisa Nistor
    Modelling of Batch Lactic Acid Fermentation in the
    Presence of Anionic Clay

    Food Technology and Biotechnology 52 (4) 448–458 (2014)
    https://doi.org/10.17113/ftb.52.04.14.3553
    » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)



♦  Amanda Reges de Sena, Ana Claúdia de Barros dos Santos,
    Miquéas Jamesse Gouveia, Marcelo Rodrigues Figueira de Mello,
    Tonny Cley Campos Leite, Keila Aparecida Moreira
    and Sandra Aparecida de Assis
    Production, Characterization and Application of a
    Thermostable Tannase from Pestalotiopsis guepinii URM 7114

    Food Technology and Biotechnology 52 (4) 459–467 (2014)
    https://doi.org/10.17113/ftb.52.04.14.3743
    » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)



♦  Chi-Huang Chang, Hua-Xin Chen, George Yü, Chiung-Chi Peng
    and Robert Y. Peng
    Curcumin-Protected PC12 Cells Against Glutamate-Induced
    Oxidative Toxicity

    Food Technology and Biotechnology 52 (4) 468–478 (2014)
    https://doi.org/10.17113/ftb.52.04.14.3622
    » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)



♦  Marouane Melloul, Driss Iraqi, MyAbdelaziz El Alaoui, Gilles Erba,
    Sanaa Alaoui, Mohammed Ibriz and Elmostafa Elfahime
    Identification of Differentially Expressed Genes by cDNA-AFLP
    Technique in Response to Drought Stress in Triticum durum

    Food Technology and Biotechnology 52 (4) 479–488 (2014)
    https://doi.org/10.17113/ftb.52.04.14.3701
    » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)  


PRELIMINARY COMMUNICATIONS

 ♦  Jadranka Frece, Jelena Cvrtila, Ivana Topić, Frane Delaš
    and Ksenija Markov
    Lactococcus lactis ssp. lactis as Potential Functional
    Starter Culture

    Food Technology and Biotechnology 52 (4) 489–494 (2014)
    https://doi.org/10.17113/ftb.52.04.14.3794
    » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)



♦  Zoha Barzideh, Aishah Abd Latiff , Chee-Yuen Gan,
    Md. Zainul Abedin and Abd Karim Alias
    ACE Inhibitory and Antioxidant Activities of Collagen
    Hydrolysates from the Ribbon Jellyfish (Chrysaora sp.)

    Food Technology and Biotechnology 52 (4) 495–504 (2014)
    https://doi.org/10.17113/ftb.52.04.14.3641
    » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)


SCIENTIFIC NOTE


♦  Ruzhen Zhan, Jian Wu, and Jie Ouyang
    In vitro Antioxidant Activities of Sodium Zinc and
    Sodium Iron Chlorophyllins from Pine Needles

    Food Technology and Biotechnology 52 (4) 505–510 (2014)
    https://doi.org/10.17113/ftb.52.04.14.3592
    » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)    


 

CONTENTS, AUTHOR AND SUBJECT INDEX
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ACKNOWLEDGEMENTS
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