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 | 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 | April-June 2000



Contents

     ♦ Irena Rogelj
        Foreword
        Food Technology and Biotechnology 38 (2) 81–82 (2000)

       
» Full PDF

     ♦ Maruša Debeljak, Simona Sušnik, Tamara Miloševič-Berlič,
        Juan F. Medrano and Peter Dovč 
        Gene Technology and Milk Production Abstract 
        Food Technology and Biotechnology 38 (2) 83–89 (2000)
        » Abstract  | » Full Text (PDF) 

     ♦ Johann Buchberger and Peter Dovc
        Lactoprotein Genetic Variants in Cattle and Cheese
        Making Ability
        Food Technology and Biotechnology 38 (2) 91–98 (2000)

       
» Abstract | » Full Text (PDF) 

     ♦ Javier Solorza-Feria
        Effect of Cd2+ Cation on the Rheological Profile of a
        Model Soft Cheese
        Food Technology and Biotechnology 38 (2) 99–104 (2000)

       
» Abstract  | » Full Text (PDF) 

     ♦ Luc De Vuyst
        Technology Aspects Related to the Application of
        Functional Starter Cultures
        Food Technology and Biotechnology 38 (2) 105–112 (2000)

        » Abstract  | » Full Text (PDF) 

     ♦ Blaženka Kos, Jagoda Šušković, Jadranka Goreta
        and Srećko Matošić
        Effect of Protectors on the Viability of Lactobacillus acidophilus M92
        in Simulated Gastrointestinal Conditions
        Food Technology and Biotechnology 38 (2) 121–127 (2000)

        » Abstract  | » Full Text (PDF) 

     ♦ Graziella Montanari, Carlo Zambonelli, Luigi Grazia, Marzia Benevelli
        and Cristiana Chiavari
        Release of β-galactosidase from Lactobacilli
        Food Technology and Biotechnology 38 (2) 129–133 (2000)

        » Abstract  | » Full Text (PDF)

     ♦ Karmen Godič Torkar and Sonja Smole Možina
        Differentiation of Bacillus cereus Isolates from Milk and
        Milk Products with Biochemical, Immunological, AP-PCR and
        PCR-RFLP Methods
        Food Technology and Biotechnology 38 (2) 135–142 (2000)

       
» Abstract  | » Full Text (PDF) 

     ♦ Irena Rogelj
        Milk, Dairy Products, Nutrition and Health
        Food Technology and Biotechnology 38 (2) 143–147 (2000)

       
» Abstract  | » Full Text (PDF) 

     ♦ Nataša Fidler and Karl Salobir
        Polyunsaturated Fatty Acid Composition of Human Colostrum
        Lipids in Slovenia: Regional Differences
        Food Technology and Biotechnology 38 (2) 149–153 (2000)

       
» Abstract  | » Full Text (PDF) 

     ♦ Vesna Cerkvenik, Darinka Zdenka Doganoc and Jurij Jan
        Evidence of Some Trace Elements, Organochlorine Pesticides
        and PCBs in Slovenian Cow’s Milk
        Food Technology and Biotechnology 38 (2) 155–160 (2000)

       
» 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)

Table of Contents | July-September 2000



Contents

     ♦ Sonja Durajlija Žinić, Miroslav Plohl and Vera Gamulin
        The in vivo Expression of Streptomyces rimosus tRNA Genes
        Food Technology and Biotechnology 38 (3) 161–166 (2000)

        » Abstract  | » Full Text (PDF) 

     ♦ Srećko Jelenić, Petar T. Mitrikeski, Dražena Papeš and Sibila Jelaska
        Agrobacterium-mediated Transformation of Broad Bean Vicia faba L.
        Food Technology and Biotechnology 38 (3) 167–172 (2000)
        » Abstract  | » Full Text (PDF) 

     ♦ M. H. El-Katatny, W. Somitsch, K.-H. Robra, M. S. El-Katatny
        and G. M. Gübitz
        Production of Chitinase and β-1,3-glucanase by Trichoderma harzianum
        for Control of the Phytopathogenic Fungus Sclerotium rolfsii 
        Food Technology and Biotechnology 38 (3) 173–180 (2000)

       
» Abstract  | » Full Text (PDF) 

     ♦ Carla C. C. R. de Carvalho, Frederik van Keulen and M. Manuela R. da Fonseca
        Biotransformation of Limonene-1,2-epoxide to Limonene-1,2-diol by
        Rhodococcus
erythropolis Cells : An Introductory Approach to Selective
        Hydrolysis and Product Separation
        Food Technology and Biotechnology 38 (3) 181–185 (2000)

       
» Abstract  | » Full Text (PDF)

     ♦ Jasna Dovhanj, Ivančica Delaš, Fritz Paltauf and Milivoj Popović
        Molecular Stability of Brain Plasmalogens in a Fat Free Diet
        Food Technology and Biotechnology 38 (3) 187–192 (2000)

       
» Abstract  | » Full Text (PDF) 

     ♦ Marin Berovič, Marjana Rošelj and Mojmir Wondra
        Possibilities of Redox Potential Regulation in Submerged Citric Acid
        Bioprocessing on Beet Molasses Substrate
        Food Technology and Biotechnology 38 (3) 193–201 (2000)

       
» Abstract  | » Full Text (PDF)

     ♦ Stjepan Milardović, Zorana Grabarić and Božidar S. Grabarić
        Sensitive Amperometric Oxalate Biosensor for Food Analysis
        Food Technology and Biotechnology 38 (3) 203–210 (2000)

       
» Abstract  | » Full Text (PDF)

     ♦ Željka Filipović-Kovačević, Laszlo Sipos and Felicita Briški
        Biosorption of Chromium, Copper, Nickel and Zinc Ions onto Fungal
        Pellets of Aspergillus niger 405 from Aqueous Solutions
        Food Technology and Biotechnology 38 (3) 211–216 (2000)

       
» Abstract  | » Full Text (PDF)

     ♦ Irena Colić Barić, Romana Kajfež and Selma Cvijetić
        Dietary Habits and Nutritional Status of Adolescents
        Food Technology and Biotechnology 38 (3) 217–224 (2000)

       
» Abstract  | » Full Text (PDF)

     ♦ Jožica Habijanič and Marin Berovič
        The Relevance of Solid-state Substrate Moisturing on Ganoderma lucidum
        Biomass Cultivation
        Food Technology and Biotechnology 38 (3) 225–228 (2000)

       
» Abstract  | » Full Text (PDF)

     ♦ Quang D. Nguyen, Judit M. Rezessy-Szabó and Ágoston Hoschke
        Optimisation of Composition of Media for the Production of Amylolytic
        Enzymes by Thermomyces lanuginosus ATCC 34626
        Food Technology and Biotechnology 38 (3) 229–234 (2000)
        » Abstract  | » Full Text (PDF) 

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