Table of Contents | January–March 2004



Contents:

     ♦ Simón J. Téllez-Luis, Juan J. González-Cabriales, José A. Ramírez
        and Manuel Vázquez

        Production of Transglutaminase by Streptoverticillium ladakanum
        NRRL-3191 Grown on Media Made from Hydrolysates of Sorghum Straw
        Food Technology and Biotechnology 42 (1) 1–4 (2004)

       
» Abstract  | » Full Text (PDF)

     ♦ Fabiana Ribeiro Viana, Carolina Schaper Bizzotto, Disney Ribeiro Dias,
        Afonso L. Oliveira and Marialice Pinto Coelho Silvestre
        Bovine Blood Constituents as Fat Replacers in Ham Pâté
        Food Technology and Biotechnology 42 (1) 5–10 (2004)
        » Abstract  | » Full Text (PDF)

     ♦ Iztok Klenar, Marin Berovic and Mojmir Wondra 
        Phenolic Compounds from the Fermentation of Cultivars Cabernet
        Sauvignon and Merlot from the Slovenian Coastal Region
        Food Technology and Biotechnology 42 (1) 11–17 (2004)

       
» Abstract  | » Full Text (PDF)

     ♦ Emine Alben and Osman Erkmen 
        Production of Citric Acid from a New Substrate, Undersized Semolina,
        by Aspergillus niger
        Food Technology and Biotechnology 42 (1) 19–22 (2004)

       
» Abstract   | » Full Text (PDF)

     ♦ Leonard Vuyani Mabinya, John Morgan Brand, Ndjoko Yei Osée Muyima
        and Ganka Lubenova Pironcheva
        Kinetic Properties of α-Galactosidase and the Localization of Total
        Proteins in Erwinia chrysanthemi
        Food Technology and Biotechnology 42 (1) 23–26 (2004)

       
» Abstract  | » Full Text (PDF)

     ♦ Sibel Fadiloğlu, Osman Erkmen and Gülten Şekeroğlu
        Thermal and Carbon Dioxide Inactivation of Alkaline Phosphatase in
        Buffer and Milk
        Food Technology and Biotechnology 42 (1) 27–32 (2004)

       
» Abstract  | » Full Text (PDF)

     ♦ Hrvoje Lepedus, Vera Cesar and Marijana Krsnik-Rasol
        Guaiacol Peroxidases in Carrot (Daucus carota L.) Root
        Food Technology and Biotechnology 42 (1) 33–36 (2004)

       
» Abstract  | » Full Text (PDF) 

     ♦ Andrea Caridi, Antonio Cufari, Raffaele Lovino, Rosanna Palumbo
        and Idolo Tedesco
        Influence of Yeast on Polyphenol Composition of Wine
        Food Technology and Biotechnology 42 (1) 37–40 (2004)

       
» Abstract  | » Full Text (PDF)

     ♦ Fabiano Cleber Bertoldi, Ernani S. Sant’Anna and Luiz H. Beirão
        Reducing the Bitterness of Tuna (Euthynnus pelamis) Dark Meat with
        Lactobacillus casei subsp. casei ATCC 393
        Food Technology and Biotechnology 42 (1) 41–45 (2004)

       
» Abstract  | » Full Text (PDF) 

     ♦ Zekai Tarakçι, Hayri Coşkun and Yusuf Tunçtürk
        Some Properties of Fresh and Ripened Herby Cheese, a Traditional
        Variety Produced in Turkey
        Food Technology and Biotechnology 42 (1) 47–50 (2004)

       
» Abstract  | » Full Text (PDF) 

     ♦ Carla J. S. M. Silva, Fernanda Sousa, Georg Gübitz and Artur Cavaco-Paulo
        Chemical Modifications on Proteins Using Glutaraldehyde
        Food Technology and Biotechnology 42 (1) 51–56 (2004)

       
» Abstract  | » Full Text (PDF) 

     ♦ Nada Kolb, Luciana Vallorani, Nada Milanović and Vilberto Stocchi
        Evaluation of Marine Algae Wakame (Undaria pinnatifida) and Kombu
        (Laminaria digitata japonica) as Food Supplements
        Food Technology and Biotechnology 42 (1) 57–61 (2004)

       
» Abstract   | » Full Text (PDF)

     ♦ Osman Erkmen and Hüseyin Bozkurt
        Quality Characteristics of Retailed Sucuk (Turkish Dry-Fermented Sausage)
        Food Technology and Biotechnology 42 (1) 63–69 (2004)

       
» Abstract  | » Full Text (PDF)

BOOK REVIEW

     ♦ by B. Grabaric - Chemical Analysis in the Quality System, M. Kastelan-Macan,
        Skolska knjiga, Zagreb 2003
       
» Full Text (PDF)»


IN MEMORIAM

     ♦ Prof. dr. sc. Branimir Zamola (1935-2003)
        [ Full Text (PDF) ]


Table of Contents | April–June 2004 



Contents:

     ♦ Simón J. Téllez-Luis, José A. Ramírez and Manuel Vázquez
        Production of Transglutaminase by Streptoverticillium ladakanum NRRL-3191
        Using Glycerol as Carbon Source
        Food Technology and Biotechnology 42 (2) 75–81 (2004)

        » Abstract  | » Full Text (PDF) 

     ♦ Mohammed S. El-Katatny, Hesham M. El-Komy, Gehan M. Shaban,
        Ahmed M. A. Hetta and Momein H. El-Katatny
        Effect of Benomyl on Chitinase and β-1,3-Glucanase Production by Free and
        Alginate Encapsulated Trichoderma harzianum
        Food Technology and Biotechnology 42 (2) 83–88 (2004)
        » Abstract  | » Full Text (PDF) 

     ♦ Clemencia Chaves López, Emanuele Boselli, Andrea Piva, Maurice Ndaghijimana,
        Antonello Paparella, Giovanna Suzzi and Dino Mastrocola
        Influence of Quinoxyfen Residues on Saccharomyces cerevisiae Fermentation of
        Grape Musts
        Food Technology and Biotechnology 42 (2) 89–97 (2004)

       
» Abstract  | » Full Text (PDF)

     ♦ Tvrtko Ahel, Ivan Mijatovic, Marin Matosic and Marijan Ahel
        Nanofiltration of a Landfill Leachate Containing Pharmaceutical Intermediates
        from Vitamin C Production
        Food Technology and Biotechnology 42 (2) 99–104 (2004)

       
» Abstract   | » Full Text (PDF) 

     ♦ Dimitris P. Makris and Panagiotis Kefalas
        Carob Pods (Ceratonia siliqua L.) as a Source of Polyphenolic Antioxidants
        Food Technology and Biotechnology 42 (2) 105–108 (2004)

       
» Abstract  | » Full Text (PDF)

     ♦ Marica Rakin, Josip Baras and Maja Vukasinovic
        The Influence of Brewer’s Yeast Autolysate and Lactic Acid Bacteria on the
        Production of a Functional Food Additive Based on Beetroot Juice Fermentation
        Food Technology and Biotechnology 42 (2) 109–113 (2004)

       
» Abstract  | » Full Text (PDF)

     ♦ Vesna Stehlik-Tomas, Vlatka Gulan Zetić, Damir Stanzer, Slobodan Grba and Nada Vahčić
        Zinc, Copper and Manganese Enrichment in Yeast Saccharomyces cerevisae
        Food Technology and Biotechnology 42 (2) 115–120 (2004)

       
» Abstract  | » Full Text (PDF)

     ♦ Isil Seyis and Nilufer Aksoz
        Production of Lactase by Trichoderma sp.
        Food Technology and Biotechnology 42 (2) 121–124 (2004)

       
» Abstract  | » Full Text (PDF)

     ♦ Nuno Ratola, Joaquim Luís Faria and Arminda Alves
        Analysis and Quantification of trans-Resveratrol in Wines from Alentejo Region (Portugal)
        Food Technology and Biotechnology 42 (2) 125–130 (2004)

        » Abstract  | » Full Text (PDF)

     ♦ Yueming Jiang, Xinguo Su, Xuewu Duan, Wenbin Lin and Yuebiao Li
        Anoxia Treatment for Delaying Skin Browning, Inhibiting Disease Development and
        Maintaining the Quality of Litchi Fruit
        Food Technology and Biotechnology 42 (2) 131–134 (2004)

       
» Abstract  | » Full Text (PDF)

     ♦ Huaqiang Dong, Yueming Jiang, Yuehua Wang, Ruang Liu and Haoning Guan
        Effects of Hot Water Immersion on Storage Quality of Fresh Broccoli Heads
        Food Technology and Biotechnology 42 (2) 135–139 (2004)
        » Abstract  | » Full Text (PDF)

Table of Contents | October–December 2004


FOREWORD

     ♦ Nadia Krieger, Walter Steiner and David Mitchell
        Frontiers in Biocatalysis
        Food Technology and Biotechnology 42 (4) 219–221 (2004)

  
     » Full Text (PDF)»


REVIEWS ABOUT GENERAL ISSUES

     ♦ Joseph Gomes and Walter Steiner 
        The Biocatalytic Potential of Extremophiles and Extremozymes
        Food Technology and Biotechnology 42 (4) 223–235 (2004)
        » Abstract  | » Full Text (PDF)

     ♦  Zhibin Liu, Roland Weis and Anton Glieder
         Enzymes from Higher Eukaryotes for Industrial Biocatalysis
         Food Technology and Biotechnology 42 (4) 237–249 (2004)

        
» Abstract  | » Full Text (PDF)

     ♦ Marek Adamczak and Sajja Hari Krishna
        Strategies for Improving Enzymes for Efficient Biocatalysis
        Food Technology and Biotechnology 42 (4) 251–264 (2004)

       
» Abstract  | » Full Text (PDF)

     ♦ Jean-Louis Reymond
        Spectrophotometric Enzyme Assays for High-Throughput Screening
        Food Technology and Biotechnology 42 (4) 265–269 (2004)

       
» Abstract  | » Full Text (PDF)

     ♦ Sebastián Torres and Guillermo R. Castro
        Non-Aqueous Biocatalysis in Homogeneous Solvent Systems
        Food Technology and Biotechnology 42 (4) 271–277 (2004)

        » Abstract  | » Full Text (PDF) 

     ♦ Nadia Krieger, Tej Bhatnagar, Jacques C. Baratti, Alessandra M. Baron,
        Valéria M. de Lima and David Mitchell
        Non-Aqueous Biocatalysis in Heterogeneous Solvent Systems
        Food Technology and Biotechnology 42 (4) 279–286 (2004)

       
» Abstract  | » Full Text (PDF)


REVIEWS ABOUT APPLICATIONS

     ♦ Martin H. Fechter and Herfried Griengl
        Hydroxynitrile Lyases: Biological Sources and Application
        as Biocatalysts
        Food Technology and Biotechnology 42 (4) 287–294 (2004)

       
» Abstract  | » Full Text (PDF)

     ♦ J. Augusto R. Rodrigues, Paulo J. S. Moran, Gelson J. A. Conceição
        and Lucídio C. Fardelone
        Recent Advances in the Biocatalytic Asymmetric Reduction of
        Acetophenones and α,β-Unsaturated Carbonyl Compounds
        Food Technology and Biotechnology 42 (4) 295–303 (2004)

       
» Abstract  | » Full Text (PDF) 

     ♦ Ramesh N. Patel
        Biocatalytic Synthesis of Chiral Pharmaceutical Intermediates
        Food Technology and Biotechnology 42 (4) 305–325 (2004)

        » Abstract  | » Full Text (PDF) 

     ♦ Mario Aguedo, Mai Huong Ly, Isabel Belo, José A. Teixeira,
       Jean-Marc Belin and Yves Waché
        The Use of Enzymes and Microorganisms for the Production of Aroma
        Compounds from Lipids
        Food Technology and Biotechnology 42 (4) 327–336 (2004)

       
» Abstract  | » Full Text (PDF)


EXPERIMENTAL RESULTS 

     ♦ Arantza Gómez de Segura, Miguel Alcalde, Nieves López-Cortés,
        Francisco J. Plou and Antonio Ballesteros

        Modulating the Synthesis of Dextran with the Acceptor Reaction Using
        Native and Encapsulated Dextransucrases
        Food Technology and Biotechnology 42 (4) 337–342 (2004)

        » Abstract  | » Full Text (PDF)

     ♦ Andrés R. Alcántara, Pablo Domínguez de María, María Fernández,
        María José Hernaíz, José María Sánchez-Montero and José Vincente Sinisterra
        Resolution of Racemic Acids, Esters and Amines by Candida rugosa
        Lipase in Slightly Hydrated Organic Media
        Food Technology and Biotechnology 42 (4) 343–354 (2004)

        » Abstract   | » Full Text (PDF)

     ♦ Regina A. C. Gonçalves, André L. M. Porto, Lucimar Pinheiro, José R. Cagnon,
        Gilson P. Manfio and Anita J. Marsaioli

        Multibioreaction Methodology for Baeyer-Villiger Monooxygenase Monitoring
        Food Technology and Biotechnology 42 (4) 355–361 (2004)

        » Abstract  | » Full Text (PDF)

 

42 (1-4) 2004 CONTENTS, AUTHOR AND SUBJECT INDEX

[ PDF Full Text ]

ACKNOWLEGDEMENTS

[ PDF ]

19th Croatian Meeting of Chemists and Chemical Engineers April 24 – 27, 2005, Opatija, Croatia

[ PDF Full Text ]


 


 


Table of Contents | July–September 2004



RESEARCH PAPERS

     ♦ Marcin Skowronek and Jan Fiedurek
        Optimisation of Inulinase Production by Aspergillus niger Using Simplex and
        Classical Method
        Food Technology and Biotechnology 42 (3) 141–146 (2004)

       
» Abstract  | » Full Text (PDF) 

     ♦ Basa Janakiram Naveena, Mohammad Altaf, Kalva Bhadrayya and Gopal Reddy
        Production of L(+) Lactic Acid by Lactobacillus amylophilus GV6 in Semi-Solid
        State Fermentation Using Wheat Bran
        Food Technology and Biotechnology 42 (3) 147–152 (2004)
        » Abstract  | » Full Text (PDF) 

     ♦ Mario Rodríguez-Monroy, José Luis Trejo-Espino, Antonio Jiménez-Aparicio,
        Ma. de la Luz Morante, Ma. Luisa Villarreal and Gabriela Trejo-Tapia
        Evaluation of Morphological Properties of Solanum chrysotrichum Cell Cultures
        in a Shake Flask and Fermentor and Rheological Properties of Broths
        Food Technology and Biotechnology 42 (3) 153–158 (2004)

       
» Abstract  | » Full Text (PDF)

     ♦ Gintare Gulbiniene, Laima Kondratiene, Tautvile Jokantaite, Elena Serviene,
        Vytautas Melvydas and Giedre Petkuniene
        Occurrence of Killer Yeast Strains in Fruit and Berry Wine Yeast Populations
        Food Technology and Biotechnology 42 (3) 159–163 (2004)

       
» Abstract  | » Full Text (PDF)

     ♦ Margherita Paraggio
        Biodiversity of a Natural Population of Saccharomyces cerevisiae and
        Hanseniaspora
uvarum from Aglianico del Vulture
        Food Technology and Biotechnology 42 (3) 165–168 (2004)

       
» Abstract  | » Full Text (PDF) 

     ♦ Ayumi Abe, I-Nengah Sujaya, Teruo Sone, Kozo Asano and Yuji Oda
        Microflora and Selected Metabolites of Potato Pulp Fermented with an
        Indonesian Starter Ragi Tapé
        Food Technology and Biotechnology 42 (3) 169–173 (2004)

       
» Abstract  | » Full Text (PDF)

     ♦ Mojca Narat, Ajda Bicek, Robert Vadnjal and Dusan Bencina
        Production, Characterization and Use of Monoclonal Antibodies Recognizing
        IgY Epitopes Shared by Chicken, Turkey, Pheasant, Peafowl and Sparrow
        Food Technology and Biotechnology 42 (3) 175–182 (2004)

       
» Abstract  | » Full Text (PDF)

     ♦ Snezana Stankovic, Slobodan Jovic and Jelena Zivkovic
        Bentonite and Gelatine Impact on the Young Red Wine Coloured Matter
        Food Technology and Biotechnology 42 (3) 183–188 (2004)

       
» Abstract  | » Full Text (PDF) 

     ♦ Višnja Šverko, Sandra Sobočanec, Tihomir Balog, Miroslav Colić and Tatjana Marotti
        Natural Micronised Clinoptilolite and Clinoptilolite Mixtures with Urtica dioica L.
        Extract as Possible Antioxidants
        Food Technology and Biotechnology 42 (3) 189–192 (2004)

       
» Abstract  | » Full Text (PDF)

     ♦ Paolo Torre, Danilo De Faveri, Patrizia Perego, Attilio Converti, Paolo Barghini,
        Maurizio Ruzzi and Fabrícia P. Faria
        Selection of Co-Substrate and Aeration Conditions for Vanillin Production by
        Escherichia
coli JM109/pBB1
        Food Technology and Biotechnology 42 (3) 193–196 (2004)

       
» Abstract  | » Full Text (PDF)


REVIEWS

     ♦ Milan Sak-Bosnar, Zorana Grabaric and Bozidar S. Grabaric
        Surfactant Sensors in Biotechnology Part 1 – Electrochemical Sensors
        Food Technology and Biotechnology 42 (3) 197–206 (2004)

        » Abstract  | » Full Text (PDF)

     ♦ Milan Sak-Bosnar, Zorana Grabaric and Bozidar S. Grabaric
        Surfactant Sensors in Biotechnology Part 2 – Non-Electrochemical Sensors
        Food Technology and Biotechnology 42 (3) 207–212 (2004)

       
» Abstract  | » Full Text (PDF) 

     ♦ Srdjan Novak, Vesna Zechner-Krpan and Vladimir Maric
        Regulation of Maltose Transport and Metabolism in Saccharomyces cerevisiae
        Food Technology and Biotechnology 42 (3) 213–218 (2004)

        » Abstract  | » Full Text (PDF) 

     ♦ 3rd Croatian Congress of Microbiology with International
        Participation
        October 4 – 7, 2004, Poreč, Croatia
        » Full Text (PDF)

Table of Contents | January–March 2005



ORIGINAL SCIENTIFIC PAPERS

     ♦ Ljiljana V. Mojovic and Goran N. Jovanovic
        Development of a Microbiosensor Based on Fish Chromatophores
        Immobilized on Ferromagnetic Gelatin Beads
        Food Technology and Biotechnology 43 (1) 1–7 (2005)
        » Abstract  | » Full Text (PDF)

     ♦ Dalia Denapaite, Andrea Paravić Radičević, Branka Čajavec, Iain Hunter,
        Daslav Hranueli and John Cullum
        Persistence of the Chromosome End Regions at Low Copy Number in
        Mutant Strains of Streptomyces rimosus and Streptomyces lividans
        Food Technology and Biotechnology 43 (1) 9–17 (2005)

       
» Abstract  | » Full Text (PDF)

     ♦ Hesham M. A. El-Komy 
        Coimmobilization of Azospirillum lipoferum and Bacillus megaterium for
        Successful Phosphorus and Nitrogen Nutrition of Wheat Plants
        Food Technology and Biotechnology 43 (1) 19–27 (2005)

       
» Abstract  | » Full Text (PDF)

     ♦ Hai-Min Chen, Li Zheng and Xiao-Jun Yan
        The Preparation and Bioactivity Research of Agaro-Oligosaccharides
        Food Technology and Biotechnology 43 (1) 29–36 (2005)

       
» Abstract  | » Full Text (PDF)

     ♦ Isil Seyis and Nilufer Aksoz
        Xylanase Production from Trichoderma harzianum 1073 D3 with
        Alternative Carbon and Nitrogen Sources
        Food Technology and Biotechnology 43 (1) 37–40 (2005)

       
» Abstract  | » Full Text (PDF)

     ♦ Chrissanthy Papadopoulou, Kalliopi Soulti and Ioannis G. Roussis
        Potential Antimicrobial Activity of Red and White Wine Phenolic
        Extracts against Strains of Staphylococcus aureus, Escherichia coli
        and Candida albicans
        Food Technology and Biotechnology 43 (1) 41–46 (2005)

       
» Abstract  | » Full Text (PDF) 

     ♦ Irena Budić-Leto, Tomislav Lovrić, Ivan Pezo and Jasenka Gajdoš Kljusurić
        Study of Dynamics of Polyphenol Extraction During Traditional and
        Advanced Maceration Processes of the Babić Grape Variety
        Food Technology and Biotechnology 43 (1) 47–53 (2005)

       
» Abstract  | » Full Text (PDF)

     ♦ Birna Guðbjörnsdóttir, Hjörleifur Einarsson and Guðjón Thorkelsson
        Microbial Adhesion to Processing Lines for Fish Fillets and
        Cooked Shrimp: Influence of Stainless Steel Surface Finish and Presence
        of Gram-Negative Bacteria on the Attachment of Listeria monocytogenes
        Food Technology and Biotechnology 43 (1) 55–61 (2005)

       
» Abstract  | » Full Text (PDF) 


PRELIMINARY COMMUNICATIONS

     ♦ Helena Abramovič and Veronika Abram
        Physico-Chemical Properties, Composition and Oxidative Stability of
        Camelina sativa
Oil
        Food Technology and Biotechnology 43 (1) 63–70 (2005)

        » Abstract  | » Full Text (PDF) 

     ♦ Hrvoje Lepeduš, Marko Jozić, Ivna Štolfa, Nikola Pavičić, Branimir K. Hackenberger
        and Vera Cesar
        Changes in Peroxidase Activity in the Peel of Unshiu Mandarin (Citrus unshiu Marc.)
        Fruit with Different Storage Treatments
        Food Technology and Biotechnology 43 (1) 71–77 (2005)

       
» Abstract  | » Full Text (PDF)

     ♦ Mar Vilanova, Isabelle Masneuf-Pomarède and Denis Dubourdieu
        Influence of Saccharomyces cerevisiae Strains on General Composition and
        Sensorial Properties of White Wines Made from Vitis vinifera cv. Albariño
        Food Technology and Biotechnology 43 (1) 79–83 (2005)

        » Abstract  | » Full Text (PDF)


SCIENTIFIC NOTES

     ♦ Lydia Adour, Catherine Couriol and Abdeltif Amrane
        Differentiation Between Amino Acids Used as Carbon and Energy Sources
        During Growth of Geotrichum candidum Geo17
        Food Technology and Biotechnology 43 (1) 85–89 (2005)

       
» Abstract  | » Full Text (PDF)

     ♦ Maria Feligini, Ivan Bonizzi, Vlatka Cubric Curik, Pietro Parma, Gian Franco Greppi
        and Giuseppe Enne
        Detection of Adulteration in Italian Mozzarella Cheese Using Mitochondrial
        DNA Templates as Biomarkers
        Food Technology and Biotechnology 43 (1) 91–95 (2005)

       
» Abstract  | » Full Text (PDF)

     ♦ Zhonggao Jiao, Jiechao Liu and Sixin Wang
        Antioxidant Activities of Total Pigment Extract from Blackberries
        Food Technology and Biotechnology 43 (1) 97–102 (2005)

       
» Abstract  | » Full Text (PDF) 



 

Announcement
Second Congress of Croatian Geneticists with international participation September 24 – 27, 2005, Supetar, the Island of Brac, Croatia

[PDF Full Text ]

 



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