Table of Contents | April–June 2005

 


ORIGINAL SCIENTIFIC PAPERS

     ♦ Anamarija Stafa, Ivan-Kresimir Svetec and Zoran Zgaga
        Inactivation of the SGS1 and EXO1 Genes Synergistically Stimulates
        Plasmid Integration in Yeast
        Food Technology and Biotechnology 43 (2) 103–108 (2005)

       
» Abstract  | » Full Text (PDF)

     ♦ Gaetano Castaldo, John Crosby and Paul F. Long
        Exploring Protein Interactions on a Minimal Type II Polyketide Synthase
        Using a Yeast Two-Hybrid System
        Food Technology and Biotechnology 43 (2) 109–112 (2005)
        » Abstract  | » Full Text (PDF) 

     ♦ Svetlana V. Kamzolova, Igor G. Morgunov, Andreas Aurich,
       Oksana A. Perevoznikova,
        Nadezda V. Shishkanova, Ulrich Stottmeister and Tatiana V. Finogenova
        Lipase Secretion and Citric Acid Production in Yarrowia lipolytica
        Yeast Grown on Animal and Vegetable Fat
        Food Technology and Biotechnology 43 (2) 113–122 (2005)

       
» Abstract  | » Full Text (PDF)

     ♦ Maria Feligini, Silvia Frati, Vlatka Cubric Curik, Ada Brambilla, Pietro Parma,
        Ino Curik, Gian Franco Greppi and Giuseppe Enne
        Caprine as1-Casein Polymorphism: Characterisation of A, B, E and
        F Variants by Means of Various Biochemical and Molecular Techniques
        Food Technology and Biotechnology 43 (2) 123–132 (2005)

       
» Abstract  | » Full Text (PDF)

     ♦ Abdulhameed Sabu, G. Shegal Kiran and Ashok Pandey
        Purification and Characterization of Tannin Acyl Hydrolase from
        Aspergillus niger
ATCC 16620
        Food Technology and Biotechnology 43 (2) 133–138 (2005)

       
» Abstract  | » Full Text (PDF)

     ♦ Barbara Lah, Brigita Žinko, Mojca Narat and Romana Marinšek-Logar
        Monitoring of Genotoxicity in Drinking Water Using in vitro Comet
        Assay and Ames Test
        Food Technology and Biotechnology 43 (2) 139–146 (2005)

        » Abstract  | » Full Text (PDF) 

     ♦ Agnes Weiss, Konrad Johann Domig and Wolfgang Kneifel
        Comparison of Selective Media for the Enumeration of
        Probiotic Enterococci from Animal Feed
        Food Technology and Biotechnology 43 (2) 147–155 (2005)

      
  » Abstract  | » Full Text (PDF)

     ♦ Marija Kurinčič, Ingrid Berce, Tina Zorman and Sonja Smole Možina
        The Prevalence of Multiple Antibiotic Resistance in Campylobacter spp.
        From Retail Poultry Meat
        Food Technology and Biotechnology 43 (2) 157–163 (2005)

       
» Abstract  | » Full Text (PDF)

     ♦ Svetoslav Dimitrov Todorov and Leon Milner Theodore Dicks
        Effect of Growth Medium on Bacteriocin Production by
        Lactobacillus plantarum
ST194BZ, a Strain Isolated from Boza
        Food Technology and Biotechnology 43 (2) 165–173 (2005)

       
» Abstract   | » Full Text (PDF)

     ♦ Nurcan Değirmencioğlu, Duygu Göçmen*, Ayhan Dağdelen
        and Fatih Dağdelen
        Influence of Tarhana Herb (Echinophora sibthorpiana) on
        Fermentation of Tarhana, Turkish Traditional Fermented Food
        Food Technology and Biotechnology 43 (2) 175–179 (2005)

      
  » Abstract  | » Full Text (PDF)


PRELIMINARY COMMUNICATIONS

     ♦ Gaye Öngen, Sayit Sargιn, Derya Tetik and Timur Köse
        Hot Air Drying of Green Table Olives
        Food Technology and Biotechnology 43 (2) 181–187 (2005)

        » Abstract  | » Full Text (PDF)

     ♦ Damir Kapetanović, Bozidar Kurtović and Emin Teskeredžić
        Differences in Bacterial Population in Rainbow Trout
        (Oncorhynchus mykiss Walbum) Fry after Transfer from Incubator
        to Pools
        Food Technology and Biotechnology 43 (2) 189–193 (2005)

       
» Abstract  | » Full Text (PDF)

     ♦ Begoña Delgado, Paula M. Periago, Raquel Conesa, Alfredo Palop
        and Pablo S. Fernández
        Use of Frequency Distribution Functions to Establish Safe
        Conditions in Relation to the Foodborne Pathogen Bacillus cereus
        Food Technology and Biotechnology 43 (2) 195–200 (2005)

       
» Abstract  | » Full Text (PDF) 


SCIENTIFIC NOTES

     ♦ Pieter A. Gouws and Ilse Liedemann
        Evaluation of Diagnostic PCR for the Detection of Listeria monocytogenes
        in Food Products
        Food Technology and Biotechnology 43 (2) 201–205 (2005)

        » Abstract  | » Full Text (PDF)

     ♦ Minna Kahala*, Maarit Mäki, Anne Lehtovaara, Juha-Matti Tapanainen
        and Vesa Joutsjoki
        Leuconostoc Strains Unable to Split a Lactose Analogue Revealed
        by Characterisation of Mesophilic Dairy Starters
        Food Technology and Biotechnology 43 (2) 207–209 (2005)
        » Abstract  | » Full Text (PDF)

Table of Contents | July–September 2005 



ORIGINAL SCIENTIFIC PAPERS

     ♦ Dirk Margosch, Maximilian Moravek, Michael G. Gänzle, Erwin Märtlbauer,
        Rudi F. Vogel and Matthias A. Ehrmann
        Effect of High Pressure and Heat on Bacterial Toxins
        Food Technology and Biotechnology 43 (3) 211–217 (2005)
       
» Abstract  | » Full Text (PDF)

     ♦ Zsolt Zalán, Edina Németh, Ágnes Baráth and Anna Halász
        Influence of Growth Medium on Hydrogen Peroxide and Bacteriocin
        Production of Lactobacillus Strains
        Food Technology and Biotechnology 43 (3) 219–225 (2005)

       
» Abstract  | » Full Text (PDF)

     ♦ Olga M. Tsivileva, Alexei N. Pankratov, Valentina E. Nikitina
        and Lidiya V. Garibova
        Effect of Media Components on the Mycelial Film Formation in
        Submerged Culture of Lentinus edodes (Shiitake)
        Food Technology and Biotechnology 43 (3) 227–234 (2005)

       
» Abstract  | » Full Text (PDF)

     ♦ Mohammad Altaf, Basa Janakiram Naveena and Gopal Reddy
        Screening of Inexpensive Nitrogen Sources for Production of L(+)
        Lactic Acid from Starch by Amylolytic Lactobacillus amylophilus GV6 in
       Single Step Fermentation
        Food Technology and Biotechnology 43 (3) 235–239 (2005)

       
» Abstract  | » Full Text (PDF)

     ♦ Xiang-Yang Ge and Wei-Guo Zhang
        A Shortcut to the Production of High Ethanol Concentration from
        Jerusalem Artichoke Tubers
        Food Technology and Biotechnology 43 (3) 241–246 (2005)

       
» Abstract  | » Full Text (PDF) 

     ♦ Lina Jakubauskiene and Grazina Juodeikiene
        The Relationship Between Protein Fractions of Wheat Gluten and the
        Quality of Ring-Shaped Rolls Evaluated by the Echolocation Method
        Food Technology and Biotechnology 43 (3) 247–253 (2005)

       
» Abstract  | » Full Text (PDF)

     ♦ Leyla Açik, Ayhan Temiz, Ayten Çelebi, Sevim Arslan and Remziye Yilmaz
        Protein Patterns and Plasmid Profiles of the Bacterial Strains Isolated
        from a Poultry Slaughterhouse in Ankara, Turkey
        Food Technology and Biotechnology 43 (3) 255–262 (2005)

       
» Abstract  | » Full Text (PDF)

     ♦ József Farkas, Éva Andrássy and Katalin Polyák-Fehér
        Improvement of the Microbiological Safety of Two Chilled Semi-Prepared
        Meals by Gamma Irradiation
        Food Technology and Biotechnology 43 (3) 263–269 (2005)

       
» Abstract  | » Full Text (PDF)

     ♦ Jasenka Piljac, Sanja Martinez, Lidija Valek, Tamara Stipčević
        and Karin Kovačević Ganić
        A Comparison of Methods Used to Define the Phenolic Content and
        Antioxidant Activity of Croatian Wines
        Food Technology and Biotechnology 43 (3) 271–276 (2005)

       
» Abstract  | » Full Text (PDF)

     ♦ Pawel Satora and Tadeusz Tuszynski
        Biodiversity of Yeasts During Plum Wegierka Zwykla Spontaneous
        Fermentation
        Food Technology and Biotechnology 43 (3) 277–282 (2005)

       
» Abstract  | » Full Text (PDF)


PRELIMINARY COMMUNICATIONS

     ♦ Pei-Jing Yu and Cheng-Chun Chou
        Factors Affecting the Growth and Production of Milk-Clotting Enzyme
        by Amylomyces rouxii in Rice Liquid Medium
        Food Technology and Biotechnology 43 (3) 283–288 (2005)

        » Abstract  | » Full Text (PDF) 

     ♦ Daniela Campaniello, Antonio Bevilacqua, Daniela D’Amato, Maria Rosaria Corbo,
       Clelia Altieri and Milena Sinigaglia
        Microbial Characterization of Table Olives Processed According to Spanish
        and Natural Styles
        Food Technology and Biotechnology 43 (3) 289–294 (2005)

       
» Abstract  | » Full Text (PDF)


SCIENTIFIC NOTES

     ♦ Agnes Weiss, Hans Peter Lettner, Walter Kramer, Helmut Karl Mayer
        and Wolfgang Kneifel

        Molecular Methods Used for the Identification of Potentially Probiotic
        Lactobacillus reuteri
Strains 
        Food Technology and Biotechnology 43 (3) 295–300 (2005)

        » Abstract  | » Full Text (PDF)

     ♦ Malda Maija Toma, Jekabs Raipulis, Inta Kalnina and Reinis Rutkis
        Does Probiotic Yeast Act as Antigenotoxin?
        Food Technology and Biotechnology 43 (3) 301–305 (2005)

        » Abstract  | » Full Text (PDF)

     ♦ Chuanlai Xu, Kai Hao, Chifang Peng, Weihui Cai and Zhengyu Jin
        Effects of Fermentation Temperature and Time on the Physicochemical
        and Sensory Characteristics of Douchi
        Food Technology and Biotechnology 43 (3) 307–311 (2005)

       
» Abstract  | » Full Text (PDF)

 

       Special Issue of Food Technology and Biotechnology on Food Enzymes and Additives
       CALL FOR SUBMISSION OF PAPERS and (in Croatian) Nagrada Željko Trgovčević

       [ PDF Full Text ]



Table of Contents | January–March 2006



REVIEW

     ♦ Meritxell Nus, Francisco J. Sánchez-Muniz and José M. Sánchez-Montero
        Methodological Aspects and Relevance of the Study of Vegetable Oil,
        Fat and Lipoprotein Oxidation Using Pancreatic Lipase and Arylesterase
        Food Technology and Biotechnology 44 (1) 1–15 (2006)

       
» Abstract  | » Full Text (PDF)


ORIGINAL SCIENTIFIC PAPERS

     ♦ Paula M. Periago, Raquel Conesa, Begoña Delgado, Pablo S. Fernández
        and Alfredo Palop
        Bacillus megaterium Spore Germination and Growth Inhibition by a
        Treatment Combining Heat with Natural Antimicrobials
        Food Technology and Biotechnology 44 (1) 17–23 (2006)
        » Abstract  | » Full Text (PDF) 

     ♦ Jin-Shui Wang, Mou-Ming Zhao, Xiao-Quan Yang and Yue-Ming Jiang
        Improvement of Emulsifying Properties of Wheat Gluten Hydrolysate
        / λ-Carrageenan Conjugates
        Food Technology and Biotechnology 44 (1) 25–32 (2006)

       
» Abstract   | » Full Text (PDF)

     ♦ Irena Usajewicz and Beata Nalepa
        Survival of Escherichia coli O157:H7 in Milk Exposed to High
        Temperatures and High Pressure
        Food Technology and Biotechnology 44 (1) 33–39 (2006)

       
» Abstract  | » Full Text (PDF)

     ♦ Zi-Tao Jiang, Rong Li and Jimmy C. Yu
        Pungent Components from Thioglucosides in Armoracia rusticana
        Grown in China, Obtained by Enzymatic Hydrolysis
        Food Technology and Biotechnology 44 (1) 41–45 (2006)

       
» Abstract  | » Full Text (PDF)

     ♦ Adriane B. P. Medeiros, Ashok Pandey, Luciana P. S. Vandenberghe,
       Gláucia M. Pastore and Carlos R. Soccol
        Production and Recovery of Aroma Compounds Produced by
        Solid-State Fermentation Using Different Adsorbents
        Food Technology and Biotechnology 44 (1) 47–51 (2006)

        » Abstract  | » Full Text (PDF)

     ♦ Marcin Skowronek and Jan Fiedurek
        Purification and Properties of Extracellular Endoinulinase from
        Aspergillus
niger 20 OSM 
        Food Technology and Biotechnology 44 (1) 53–58 (2006)

       
» Abstract   | » Full Text (PDF)

     ♦ Wei-Guo Zhang and Xiang-Yang Ge
        Improvement of Fructanohydrolase Production in Aspergillus niger
       SL-09 by Sucrose Ester
        Food Technology and Biotechnology 44 (1) 59–64 (2006)

       
» Abstract  | » Full Text (PDF)

     ♦ Tomaž Polak, Lea Gašperlin, Alenka Rajar and Božidar Žlender
        Influence of Genotype Lines, Age at Slaughter and Sexes on the
        Composition of Rabbit Meat
        Food Technology and Biotechnology 44 (1) 65–73 (2006)

        » Abstract  | » Full Text (PDF)

     ♦ Milan Čertík, Lucia Sláviková, Silvia Masrnová and Ján Šajbidor
        Enhancement of Nutritional Value of Cereals with γ-Linolenic
        Acid by Fungal Solid-State Fermentations
        Food Technology and Biotechnology 44 (1) 75–82 (2006)

       
» Abstract  | » Full Text (PDF) 


PRELIMINARY COMMUNICATIONS

     ♦ Mukku Shrinivas Rao and Willem F. Stevens
        Fermentation of Shrimp Biowaste under Different Salt Concentrations
        with Amylolytic and Non-Amylolytic Lactobacillus Strains for Chitin
        Production
        Food Technology and Biotechnology 44 (1) 83–87 (2006)

        » Abstract  | » Full Text (PDF)

     ♦ Xue-Cai Hao, Xiao-Bin Yu and Zhong-Li Yan
        Optimization of the Medium for the Production of Cellulase by the Mutant
        Trichoderma
reesei WX-112 Using Response Surface Methodology
        Food Technology and Biotechnology 44 (1) 89–94 (2006)

       
» Abstract  | » Full Text (PDF)

     ♦ Jesús E. Mejía-Saulés, Krzysztof N. Waliszewski, Miguel A. Garcia
        and Ramon Cruz-Camarillo

        The Use of Crude Shrimp Shell Powder for Chitinase Production by
        Serratia
marcescens WF
        Food Technology and Biotechnology 44 (1) 95–100 (2006)

        » Abstract  | » Full Text (PDF)

     ♦ Ji-Guo Yang, Yong-Hua Wang, Bo Yang, Geoffrey Mainda and Yong Guo
        Degumming of Vegetable Oil by a New Microbial Lipase
        Food Technology and Biotechnology 44 (1) 101–104 (2006)

       
» Abstract  | » Full Text (PDF) 


SCIENTIFIC NOTES

     ♦ Matija Harcet, Marija Đikić and Vera Gamulin
        Low Genetic Diversity of the Turopolje Pig Breed
        Food Technology and Biotechnology 44 (1) 105–109 (2006)

        » Abstract  | » Full Text (PDF)

     ♦ Ming-Jin Zhang, Yue-Ming Jiang, Wei-Bo Jiang and Xue-Jun Liu
        Regulation of Ethylene Synthesis of Harvested Banana Fruit
        by 1-Methylcyclopropene
        Food Technology and Biotechnology 44 (1) 111–115 (2006)

       
» Abstract  | » Full Text (PDF) 

     ♦ Ismail Sait Dogan
        Effect of Oven Types on the Characteristics of Biscuits Made from
        Refrigerated and Frozen Doughs
        Food Technology and Biotechnology 44 (1) 117–122 (2006)
        » Abstract  | » Full Text (PDF)

Table of Contents | October–December 2005



ORIGINAL SCIENTIFIC PAPERS

      ♦ Alagarsamy Sumantha, Chandran Sandhya, George Szakacs, Carlos R. Soccol
         and Ashok Pandey

         Production and Partial Purification of a Neutral Metalloprotease by Fungal
         Mixed Substrate Fermentation
         Food Technology and Biotechnology 43 (4) 313–319 (2005)

        
» Abstract  | » Full Text (PDF)

      ♦ Vasilis Panagiotis Valdramidis, Kristel Bernaerts, Jan Frans Van Impe
         and Annemie Helena Geeraerd
         An Alternative Approach to Non-Log-Linear Thermal Microbial Inactivation:
         Modelling the Number of Log Cycles Reduction with Respect to Temperature
         Food Technology and Biotechnology 43 (4) 321–327 (2005)
         » Abstract  | » Full Text (PDF)

     ♦ Mustafa Kemal Sezgintürk, Tüge Göktuğ and Erhan Dinçkaya
        Detection of Benzoic Acid by an Amperometric Inhibitor Biosensor Based on
        Mushroom Tissue Homogenate
        Food Technology and Biotechnology 43 (4) 329–334 (2005)

       
» Abstract  | » Full Text (PDF)

     ♦ Živile Lukšiene, Dalia Pečiulyte, Sigita Jurkoniene and Romualdas Puras
        Inactivation of Possible Fungal Food Contaminants by Photosensitization
        Food Technology and Biotechnology 43 (4) 335–341 (2005)

       
» Abstract  | » Full Text (PDF)

     ♦ Nilay Kandemir, Ahmet Yemenicioğlu, Çiğdem Mecitoğlu, Zehra Seda Elmaci,
        Alper Arslanoğlu, Yekta Göksungur and Taner Baysal
        Production of Antimicrobial Films by Incorporation of Partially Purified Lysozyme
        into Biodegradable Films of Crude Exopolysaccharides Obtained from
        Aureobasidium
pullulans Fermentation
        Food Technology and Biotechnology 43 (4) 343–350 (2005)

       
» Abstract  | » Full Text (PDF)

     ♦ Ioannis G. Roussis, Ioannis Lambropoulos and Kalliopi Soulti
        Scavenging Capacities of Some Wines and Wine Phenolic Extracts
        Food Technology and Biotechnology 43 (4) 351–358 (2005)

       
» Abstract  | » Full Text (PDF) 

     ♦ Xingguo Su, Yueming Jiang, Xuewu Duan, Hai Liu, Yuebiao Li, Wenbin Lin
        and Yonghua Zheng
        Effects of Pure Oxygen on the Rate of Skin Browning and Energy Status
        in Longan Fruit
        Food Technology and Biotechnology 43 (4) 359–365 (2005)

       
» Abstract  | » Full Text (PDF) 

     ♦ Vele Tešević, Ninoslav Nikićević, Anka Jovanović, Dejan Djoković, Ljubodrag Vujisić,
        Ivan Vučković and Mirjana Bonić
        Volatile Components from Old Plum Brandies
        Food Technology and Biotechnology 43 (4) 367–372 (2005)

       
» Abstract  | » Full Text (PDF) 


PRELIMINARY COMMUNICATIONS

     ♦ Zahra Lamzira, Abdeslam Asehraou, Dulce Brito, Manuella Oliveira, Mohamed Faid
        and Cidalia Peres

        Reducing the Bloater Spoilage During Lactic Fermentation of Moroccan
        Green Olives
        Food Technology and Biotechnology 43 (4) 373–377 (2005)

        » Abstract  | » Full Text (PDF) 

     ♦ Davorka Breljak, Andreja Ambriović-Ristov, Sanja Kapitanović, Tamara Čačev
        and Jelka Gabrilovac
        Comparison of Three RT-PCR Based Methods for Relative Quantification of mRNA
        Food Technology and Biotechnology 43 (4) 379–388 (2005)

       
» Abstract  | » Full Text (PDF)


SCIENTIFIC NOTES

     ♦ Ioannis G. Roussis, Kalliopi Soulti and Panagiotis Tzimas
        Inhibition of the Decrease of Linalool in Muscat Wine by Phenolic Acids
        Food Technology and Biotechnology 43 (4) 389–392 (2005)

        » Abstract  | » Full Text (PDF)

     ♦ Alison M. Knox, Bennie C. Viljoen and Analie Lourens-Hattingh
        Inhibition of Brevibacterium linens by Probiotics from Dairy Products
        Food Technology and Biotechnology 43 (4) 393–396 (2005)

       
» Abstract  | » Full Text (PDF)

     ♦ Jarmila Vytřasová, Iveta Zachová, Libor Červenka, Jana Štěpánková
        and Marcela Pejchalová
        Non-Specific Reactions during Immunomagnetic Separation of Listeria
        Food Technology and Biotechnology 43 (4) 397–401 (2005)

        » Abstract  | » Full Text (PDF)


REVIEWS

     ♦ Enej Kuščer, Peter Raspor and Hrvoje Petković
        Rational Design of Polyketide Natural Products
        Food Technology and Biotechnology 43 (4) 403–410 (2005)

        » Abstract  | » Full Text (PDF)

     ♦ Živile Lukšiene
        New Approach to Inactivation of Harmful and Pathogenic Microorganisms
        by Photosensitization
        Food Technology and Biotechnology 43 (4) 411–418 (2005)

       
» Abstract  | » Full Text (PDF)


43 (1-4) 2005 CONTENTS, AUTHOR AND SUBJECT INDEX

[ PDF Full Text ]

ACKNOWLEDGEMENTS

[ PDF Full Text ]

 


Table of Contents | April–June 2006 



Preface

     ♦ Ashok Pandey, Christian Larroche and Carlos R. Soccol
        Food Technology and Biotechnology 44 (2) 123 (2006)
        » Full PDF» 


REVIEW

     ♦ Ralf Greiner and Ursula Konietzny
        Phytase for Food Application
        Food Technology and Biotechnology 44 (2) 125–140 (2006)

       
» Abstract  | » Full Text (PDF)  | » Abstract (Croatian)

     ♦ Carlos R. Soccol, Luciana P. S. Vandenberghe, Cristine Rodrigues
        and Ashok Pandey
        New Perspectives for Citric Acid Production and Application
        Food Technology and Biotechnology 44 (2) 141–149 (2006)
        » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)

     ♦ Prabhjeet Singh and Prabhjot Kaur Gill
        Production of Inulinases: Recent Advances
        Food Technology and Biotechnology 44 (2) 151–162 (2006)

       
» Abstract  | » Full Text (PDF)  | » Abstract (Croatian)

     ♦ Young-Jung Wee, Jin-Nam Kim and Hwa-Won Ryu
        Biotechnological Production of Lactic Acid and Its
        Recent Applications
        Food Technology and Biotechnology 44 (2) 163–172 (2006)

       
» Abstract  | » Full Text (PDF)  | » Abstract (Croatian)

     ♦ Swetha Sivaramakrishnan, Dhanya Gangadharan,
        Kesavan Madhavan Nampoothiri, Carlos Ricardo Soccol
        and Ashok Pandey
        α-Amylases from Microbial Sources – An Overview on Recent
        Developments
        Food Technology and Biotechnology 44 (2) 173–184 (2006)

        » Abstract | » Full Text (PDF)  | » Abstract (Croatian)

     ♦ Sumitra Ramachandran, Pierre Fontanille, Ashok Pandey
        and Christian Larroche
        Gluconic Acid: Properties, Applications and Microbial Production
        Food Technology and Biotechnology 44 (2) 185–195 (2006)

       
» Abstract  | » Full Text (PDF)  | » Abstract (Croatian)

     ♦ Armin Spök
        Safety Regulations of Food Enzymes
        Food Technology and Biotechnology 44 (2) 197–209 (2006)

       
» Abstract  | » Full Text (PDF)  | » Abstract (Croatian)

     ♦ Alagarsamy Sumantha, Christian Larroche and Ashok Pandey
        Microbiology and Industrial Biotechnology of Food-Grade
        Proteases: A Perspective
        Food Technology and Biotechnology 44 (2) 211–220 (2006)

       
» Abstract  | » Full Text (PDF)  | » Abstract (Croatian)

     ♦ Ernesto Favela-Torres, Tania Volke-Sepúlveda and Gustavo Viniegra-González
        Production of Hydrolytic Depolymerising Pectinases
        Food Technology and Biotechnology 44 (2) 221–227 (2006)

       
» Abstract  | » Full Text (PDF)  | » Abstract (Croatian)



RESEARCH PAPERS 

     ♦ Cuitlahuac Aranda, Armando Robledo, Octavio Loera, Juan C. Contreras-Esquivel,
        Raul Rodríguez and Cristóbal Noé Aguilar

        Fungal Invertase Expression in Solid-State Fermentation
        Food Technology and Biotechnology 44 (2) 229–233 (2006)

        » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)

     ♦ Gwen Falony, Janny Coca Armas, Julio C. Dustet Mendoza and
        José L. Martínez Hernández
        Production of Extracellular Lipase from Aspergillus niger by
        Solid-State Fermentation
        Food Technology and Biotechnology 44 (2) 235–240 (2006)

       
» Abstract   | » Full Text (PDF)  | » Abstract (Croatian)

     ♦ Hema Anto, Ujjval Trivedi and Kamlesh Patel
        Alpha Amylase Production by Bacillus cereus MTCC 1305 Using
        Solid-State Fermentation
        Food Technology and Biotechnology 44 (2) 241–245 (2006)

        » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)

     ♦ Licia M. Pera, Cintia M. Romero, Mario D. Baigori and Guillermo R. Castro
        Catalytic Properties of Lipase Extracts from Aspergillus niger
        Food Technology and Biotechnology 44 (2) 247–252 (2006)

       
» Abstract  | » Full Text (PDF)  | » Abstract (Croatian)

     ♦ Vinod Kumar Joshi, Mukesh Parmar and Neerja S. Rana
        Pectin Esterase Production from Apple Pomace in Solid-State and
        Submerged Fermentations
        Food Technology and Biotechnology 44 (2) 253–256 (2006)

        » Abstract   | » Full Text (PDF)  | » Abstract (Croatian)

     ♦ Sangeeta Negi and Rintu Banerjee
        Optimization of Amylase and Protease Production from Aspergillus awamori
        in Single Bioreactor Through EVOP Factorial Design Technique
        Food Technology and Biotechnology 44 (2) 257–261 (2006)

       
» Abstract  | » Full Text (PDF)  | » Abstract (Croatian)

     ♦ Nicemol Jacob and Parukuttyamma Prema
        Influence of Mode of Fermentation on Production of Polygalacturonase
        by a Novel Strain of Streptomyces lydicus
        Food Technology and Biotechnology 44 (2) 263–267 (2006)

        » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)

     ♦ Dhanya Gangadharan, Swetha Sivaramakrishnan, Kesavan Madhavan Nampoothiri
        and Ashok Pandey
        Solid Culturing of Bacillus amyloliquefaciens for Alpha Amylase Production
        Food Technology and Biotechnology 44 (2) 269–274 (2006)

       
» Abstract  | » Full Text (PDF)  | » Abstract (Croatian)

     ♦ Subhash U. Nair, Rekha S. Singhal and Madhusudan Y. Kamat
        Enhanced Production of Thermostable Pullulanase Type 1 Using
        Bacillus
cereus FDTA 13 and Its Mutant
        Food Technology and Biotechnology 44 (2) 275–282 (2006)

       
» Abstract | » Full Text (PDF)  | » Abstract (Croatian)

     ♦ Syed U. Ahmed, Sudheer K. Singh, Ashok Pandey, Sanjit Kanjilal
        and Rachapudi B. N. Prasad
        Effects of Various Process Parameters on the Production of γ-Linolenic Acid
        in Submerged Fermentation
        Food Technology and Biotechnology 44 (2) 283–287 (2006)

       
» Abstract   | » Full Text (PDF)  | » Abstract (Croatian)

     ♦ Sarvamangala R. Patil and Agasar Dayanand
        Exploration of Regional Agrowastes for the Production of Pectinase
        by Aspergillus niger
        Food Technology and Biotechnology 44 (2) 289–292 (2006)

        » Abstract   | » Full Text (PDF)  | » Abstract (Croatian)

     ♦ Young-Jung Wee, Hyang-Ok Kim, Jong-Sun Yun and Hwa-Won Ryu
        Pilot-Scale Lactic Acid Production via Batch Culturing of Lactobacillus sp.
        RKY2 Using Corn Steep Liquor As a Nitrogen Source
        Food Technology and Biotechnology 44 (2) 293–298 (2006)

       
» Abstract   | » Full Text (PDF)  | » Abstract (Croatian)


         BOOK REVIEW 

     ♦ Namik K. Aras and O. Yavuz Ataman
        Trace Element Analysis of Food and Diet


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