Table of Contents | April-June 1999

 

ORIGINAL SCIENTIFIC PAPER

     ♦ R. Roostita, G.H. Fleet
        Growth of Yeasts Isolated from Cheeses on Organic Acids
        in the Presence of Sodium Chloride
        Food Technology and Biotechnology 37(2) 73-79 (1999)
        » Abstract
  | » Full Text (PDF) 

     ♦ Peter Raspor, Martin Batič, Polona Jamnik
        Measurement of Yeast Viability/Mortality in the Presence
        of Chromium(VI)
        Food Technology and Biotechnology
37(2) 81-86 (1999)
       
»
Abstract | » Full Text (PDF) 

     ♦ Esperanza Casas, María José Valderrama, José M. Peinado
        Sórbate Detoxification by Spoilage Yeasts Isolated from
        Marzipan Products
        Food Technology and Biotechnology
37(2) 87-91 (1999)
       
» Abstract
  | » Full Text (PDF)

     ♦ Bojana Bogovič Matijašić, Irena Rogelj
        Bacteriocinogenic Activity of Lactobacilli Isolated from
        Cheese and Baby Faeces
        Food Technology and Biotechnology
37(2) 93-100 (1999)
        » Abstract
  | » Full Text (PDF)

     ♦ Višnja Katalinić
        Determination of Vegetable Tannin Fractions Using Solid
        Phase Extraction and UV-VIS Spectrophotometric Technique
        Food Technology and Biotechnology
37(2) 101-106 (1999)
        » Abstract
  | » Full Text (PDF) 

     ♦ Sofia Santos, Filomena L. Duarte, Celia Pais 
        Quality and Sensory Evaluation of Used Frying Oil from
        Restaurants
        Food Technology and Biotechnology
37(2) 107-112 (1999)
       
» Abstract
  | » Full Text (PDF) 


REVIEW 

     ♦ Daslav Hranueli, Nataša Perić, H. Petković, Goran Biuković,
        Zora Toman, Jasenka Pigac, Branko Borovička, Anita Bago,
        Ivo Crnolatac, Tereza Maršić, Lihong Zhou, S. Matošić,
        P. G. Waterman, John Cullum, LS. Hunter
        Novel Hybrid Polyketide Compounds Produced by Genetic
        Engineering of the Oxytetracycline Biosynthetic Pathway
        Food Technology and Biotechnology
37(2) 117-125 (1999)
       
» Abstract
  | » Full Text (PDF) 

     ♦ Mirela Bauman, Marko Mesarić, Vladimir Marić
        Yeast Sphingolipids - Structure, Biological Importance and
        Metabolism
        Food Technology and Biotechnology
37(2) 127-137 (1999)
        » Abstract
  | » Full Text (PDF)

     ♦ Jan Pokorny, Zuzana Reblova
        Effect of Food Components on Changes in Frying Oil
        Food Technology and Biotechnology
37(2) 139-143 (1999)
        » Abstract
  | » Full Text (PDF)

     ♦ Luigi Palmieri, Domenico Cacace, Gianfranco Dall'Aglio
        Non-thermal Methods of Food Preservation Based on
        Electromagnetic Energy
        Food Technology and Biotechnology
37(2) 145-149 (1999)
       
»
Abstract  | » Full Text (PDF)


SCIENTIFIC NOTE

     ♦ Janja Trček, Peter Raspor
        Molecular Characterization of Acetic Acid Bacteria Isolated
        from Spirit Vinegar
        Food Technology and Biotechnology
37(2) 113-116 (1999)
        » Abstract
  | 
» Full Text (PDF) 

Table of Contents | July-September 1999

 

ORIGINAL SCIENTIFIC PAPER

     ♦ Irena Rogelj, Mojca Narat, Irena Hočevar
        The Immune Response in Mice Immunized with
        Lactobacillus acidophilus LF221 - A Potential Probiotic
        Strain
        Food Technology and Biotechnology 37(3) 153-158 (1999)
        » Abstract
  | » Full Text (PDF) 

     ♦ Marjeta Recek, Peter Raspor
        Yeast Growth Potential and COD Reduction in Waste
        Water from Ergot Alkaloid Production
        Food Technology and Biotechnology
37(3) 159-163 (1999)
       
» Abstract
  | » Full Text (PDF) 

     ♦ Maria Papagianni, Michael Mattey, Marin Berovič, Bjorn Kristiansen
        Aspergillus niger Morphology and Citric Acid Production in
        Submerged Batch Fermentation: Effects of Culture pH,
        Phosphate and Manganese Levels
        Food Technology and Biotechnology
37(3) 165-171(1999)
       
» Abstract
  | » Full Text (PDF)

     ♦ Ivančica Delaš, Milivoj Popović, Frane Delaš
        Changes in Tissue Fatty Acid Composition Due to a Fat
        Free Diet
        Food Technology and Biotechnology
37(3) 173-179 (1999)
        » Abstract
  | » Full Text (PDF)

     ♦ Verena Koch, Dražigost Pokorn
        Some Differences in Nutritional Habits between Males and
        Females in the Republic of Slovenia
        Food Technology and Biotechnology
37(3) 181-186(1999)
       
» Abstract
  | » Full Text (PDF) 


SCIENTIFIC NOTE

     ♦ Vilko Ondrušek
        Sphingolipids from Basidiomycetes Pleurotus ostreatus
        Food Technology and Biotechnology
37(3) 187-190 (1999)
        » Abstract
  | » Full Text (PDF)


CONFERENCE PAPER

     ♦ Robert Weik, Gerald Striedner, Andrej Francky, Peter Raspor,
        Karl Bayer, Diethard Mattanovich

        Induction of Oxidofermentative Ethanol Formation in
        Recombinant Cells of Saccharomyces cerevisiae Yeast
        Food Technology and Biotechnology
37(3) 191-194 (1999)
       
»
Abstract  | » Full Text (PDF) 


PROFESSIONAL PAPER

     ♦ Terezija Golob, Anamarija Plestenjak
        Quality of Slovene Honey
        Food Technology and Biotechnology
37(3) 195-201(1999)
        » Abstract
  | » Full Text (PDF) 

     ♦ Andrea Caridi, Salvatore Fuda, Santo Postorino, Mariateresa Russo,
        Rossana Sidari

        Selection of Saccharomyces sensu stricto for Mead Production
        Food Technology and Biotechnology
37(3) 203-207 (1999)
        » Abstract
  | » Full Text (PDF) 

     ♦ Olivera Koprivnjak, G. Procida, Đ. Benčić, T. Zelinotti
        Effect of Olive Fruits Storage in Sea Water on Oil Quality
        Food Technology and Biotechnology
37(3) 209-214 (1999)
        » Abstract
  | » Full Text (PDF) 


REVIEW

     ♦ Edina Ljubović, Maja Majerić-Elenkov, Amir Avdagić, Vitomir Šunjić  
       
Novel Biocatalytic Methodology: Low Temperature Enhanced
        Enantioselectivity of Enzyme Catalyzed Reactions in Organic
        Solvents
        Food Technology and Biotechnology 37(3) 215-224 (1999)

       
»
Abstract  | » Full Text (PDF) 

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)


Table of Contents | October-December



FOREWORD

     ♦ Cecilia Leao, Celia Pais
       
» Full PDF 


ORIGINAL SCIENTIFIC PAPER

     ♦ Aurelio Reyes, Margherita Paraggio, Graziano Pesole,
        Patrizia Romano
        Genetic Characterisation of dsRNA Plasmids in Italian
        Saccharomyces cerevisiae
Wine Yeasts
        Food Technology and Biotechnology 37(4) 229-234 (1999)
       
»
Abstract  | » Full Text (PDF) 

     ♦ F. Raamon-Portugal, I. Seiller, P. Taillandier, J. L. Favarel,
        F. Nepveu, P. Strehaiano
        Kinetics of Production and Consumption of Organic Acids
        During Alcoholic Fermentation by Saccharomyces cerevisae

        Food Technology and Biotechnology 37(4) 235-240 (1999)
       
» Abstract  | » Full Text (PDF) 

     ♦ Forbes R. Wardrop, Graeme M. Walker
        Cell Physiology of Baker's Yeast in Cfaeraostafs Subjected to
        Lactic Acid Perturbations
        Food Technology and Biotechnology 37(4) 241-245 (1999)

       
» Abstract  | » Full Text (PDF)

     ♦ Hernáni Gerós, Fernanda Cássio, Cecilia Leao
        Transport of Glucose in the Wine Spoilage Yeast
        Dekkera anómala

        Food Technology and Biotechnology 37(4) 247-255 (1999)

       
» Abstract  | » Full Text (PDF)

     ♦ Martinha Pereira, Rosane Schwan, José Teixeira
        Isolation, Screening, and Characterisation of Flocculating and
        Pectinase Producing Kluyveromyces Strains
        Food Technology and Biotechnology 37(4) 257-261 (1999)

       
» Abstract  | » Full Text (PDF) 

     ♦ Sofia Santos, Filomena L. Duarte, Celia Pais 
        Stability of Yeast Isoenzyme Protiles in Different Growth
        Conditions
        Food Technology and Biotechnology 37(4) 263-269 (1999)

        » Abstract   | » Full Text (PDF) 

     ♦ Tom Wauters, Hubert Verachtert, Dirk Iserentant
        Isolation of Mutants of Saccharomyces cerevisiae with a
        Changed Cell Wall Composition by Screening on Resistance
        to Tannic Acid 
        Food Technology and Biotechnology 37(4) 271-275 (1999)

       
» Abstract  | » Full Text (PDF) 


SHORT COMMUNICATIONS

     ♦ María-Isabel de Silóniz, Maria-José Valderrama, Eva Payo,
        José M. Peinado

        Advances in the Development of a Methodology to Identify
        Common Yeast Contaminants of High Sugar Food Products
        Food Technology and Biotechnology 37(4) 277-280 (1999)

        » Abstract  | » Full Text (PDF)


PROFESSIONAL PAPER

     ♦ Piet J. Laubsher, Bennie C. Viljoen
        The Resistance of Dairy Yeasts Against Commercially
        Available Cleaning Compounds and Sanitizers
        Food Technology and Biotechnology 37(4) 281-286 (1999)

        » Abstract  | 
» Full Text (PDF) 

Table of Contents | January-March 2000


Contents

     ♦ Jadranka Lončarek and Jasna Sorić
        Constitutive Expression and Inducibility of Plasminogen Activator in
        Mer- Glioblastoma A1235 Cell Line and in Mer+ A8 Cells Transfected
        with Bacterial ada Gene
        Food Technology and Biotechnology 38 (1) 1–4 (2000)

       
» Abstract  | » Full Text (PDF) 

     ♦ Marko Dolinar, Andreja Mehle, Bojana Mozetič Francky, Ana Schweiger
        and Vito Turk
        Endoproteolytic Pattern Observed During Refolding of a Human
        Exopeptidase Proenzyme, Procathepsin H, Produced in Escherichia coli
        Food Technology and Biotechnology 38 (1) 5–9 (2000)
        » Abstract
  | » Full Text (PDF)

     ♦ Bojana Boh, Damjan Hodžar, Danica Dolničar, Marin Berovič and Franc Pohleven
        Isolation and Quantification of Triterpenoid Acids from
        Ganoderma
applanatum of Istrian Origin
        Food Technology and Biotechnology 38 (1) 11–18 (2000)

       
» Abstract  | » Full Text (PDF) 

     ♦ Vesna Hegedusić, Zoran Herceg and Suzana Rimac
        Rheological Properties of Carboxymethylcellulose and Whey Model
        Solutions before and after Freezing
        Food Technology and Biotechnology 38 (1) 19–26 (2000)

       
» Abstract  | » Full Text (PDF)


Yeast in the Production and Spoilage of Food and Beverages
(continued from
Food Technol. Biotechnol. 37 (1999) No. 4

 

     ♦ Georgina Rodrigues and Célia Pais
        The Influence of Acetic and Other Weak Carboxylic Acids on Growth
        and Cellular Death of the Yeast Yarrowia lipolytica 
        Food Technology and Biotechnology 38 (1) 27–32 (2000)

        » Abstract  | » Full Text (PDF)

     ♦ Helena Albergaria, Luis C. Duarte, M. T. Amaral-Collaço and Francisco M. Gírio
        Study of Saccharomyces uvarum CCMI 885 Physiology under Fed-Batch,
        Chemostat and Accelerostat Cultivation Techniques
        Food Technology and Biotechnology 38 (1) 33–38 (2000)

       
» Abstract  | » Full Text (PDF)

     ♦ Cristina Aguiar and Cândida Lucas
        Yeasts Killer/Sensitivity Phenotypes and Halotolerance
        Food Technology and Biotechnology 38 (1) 39–46 (2000)

       
» Abstract  | » Full Text (PDF) 

     ♦ Célia Quintas, Emília Lima-Costa and Maria C. Loureiro-Dias
        The Effect of Ethanol on the Plasma Membrane Permeability of
        Spoilage Yeasts
        Food Technology and Biotechnology 38 (1) 47–51 (2000)

       
» Abstract  | » Full Text (PDF) 

     ♦ Angela Xufre, Fernanda Simões, Francisco Gírio, Alda Clemente
        and M. Teresa Amaral-Collaço
        Use of RAPD Analysis for Differentiation among Six Enological
        Saccharomyces
spp. Strains
        Food Technology and Biotechnology 38 (1) 53–58 (2000)

       
» Abstract  | » Full Text (PDF) 

     ♦ Hernâni Gerós, Maria-Manuel Azevedo and Fernanda Cássio
        Biochemical Studies on the Production of Acetic Acid by the Yeast
        Dekkera anomala

        Food Technology and Biotechnology 38 (1) 59–62 (2000)

        » Abstract  | » Full Text (PDF) 

     ♦ B. S. Ferreira, F. van Keulen and M. M. R. da Fonseca
        On-line Monitoring of Dissolved Gases Using Microporous Membrane
        Inlet and Mass Spectrometry
        Food Technology and Biotechnology 38 (1) 63–67 (2000)

       
» Abstract  | » Full Text (PDF) 

     ♦ Heinke Wolter, Elizna Laing and Bennie C. Viljoen
        Isolation and Identification of Yeasts Associated with Intermediate
        Moisture Meats
        Food Technology and Biotechnology 38 (1) 69–75 (2000)

        » Abstract  | » Full Text (PDF)

     ♦ W. D. F Laubscher, B. C. Viljoen and J. Albertyn
        The Yeast Flora Occuring in the Trachea of Broiler Chicken
        Food Technology and Biotechnology 38 (1) 77–80 (2000)

       
» Abstract  | 
» Full Text (PDF)

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