Table of Contents | October-December 2019



EDITORIAL
♦  
Iva Grabarić Andonovski, Zrinka Pongrac Habdija and Vladimir Mrša
    
What can we do to improve the peer review system? – A short survey of Food Technology and Biotechnology
    
peer reviewers' experience
    Food Technol. Biotechnol. 57 (4) 436-438 (2019)
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MINIREVIEW

♦  Olaf K. Horbańczuk, Marcin A. Kurek, Atanas G. Atanasov, Mladen Brnčić and Suzana Rimac Brnčić
   
The Effect of Natural Antioxidants on Quality and Shelf Life of Beef and Beef Products
   
Food Technol. Biotechnol. 57 (4) 439-447 (2019)
    
https://doi.org/10.17113/ftb.57.04.19.6267
    
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REVIEW

♦  Irena Barukčić, Katarina Lisak Jakopović and Rajka Božanić
    
Valorisation of Whey and Buttermilk for Production of Functional Beverages – An Overview of Current Possibilities
    
Food Technol. Biotechnol. 57 (4) 448-460 (2019)
    
https://doi.org/10.17113/ftb.57.04.19.6460
    
» Abstract | » Full Text (PDF) | » Abstract (Croatian) | » XML



ORIGINAL SCIENTIFIC PAPERS

♦  Edina Šertović, Zlatan Sarić, Miroljub Barać, Irena Barukčić4, Aleksandar Kostić and Rajka Božanić
    
Physical, Chemical, Microbiological and Sensory Characteristics of a Probiotic Beverage Produced from Different Mixtures
    of Cow's Milk and Soy Beverage by Lactobacillus acidophilus La5 and Yoghurt Culture

   
 Food Technol. Biotechnol. 57 (4) 461-471 (2019)
    https://doi.org/10.17113/ftb.57.04.19.6344
    
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♦  San-San Ang and Mohammad Rashedi Ismail-Fitry
    
Production of Different Mushroom Protein Hydrolysates as Potential Flavourings in Chicken Soup Using Stem Bromelain
    Hydrolysis
 
    
Food Technol. Biotechnol. 57 (4) 472-480 (2019)
    
https://doi.org/10.17113/ftb.57.04.19.6294
    
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♦  Sonata Gustiene, Gintare Zaborskiene, Anita Rokaityte and Reda Riešute
    
Effect of Biofermentation with Taxifolin on Physicochemical and Microbiological Properties of Cold-Smoked Pork Sausages
    
Food Technol. Biotechnol. 57 (4) 481-489 (2019)
    
https://doi.org/10.17113/ftb.57.04.19.6250
    
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♦  Gabrielle Cristina Calegari, Vidiany Aparecida Queiroz Santos, Aneli M. Barbosa-Dekker, Cleverson Busso, Robert F. H. Dekker and
    Mário Antônio Alves da Cunha
    
Sulfonated (1→6)-β-D-Glucan (Lasiodiplodan): Preparation, Characterization and Bioactive Properties
    
Food Technol. Biotechnol. 57 (4) 490-502 (2019) 
    
https://doi.org/10.17113/ftb.57.04.19.6264
    
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♦  Karolina Brkić Bubola, Marina Lukić, Igor Lukić and Olivera Koprivnjak
    
Effect of Different Clarification Methods on Volatile Aroma Compound Composition of Virgin Olive Oil
    
Food Technol. Biotechnol. 57 (4) 503-512 (2019)
    
https://doi.org/10.17113/ftb.57.04.19.6401
    
» Abstract | » Full Text (PDF) | » Abstract (Croatian) | » XML



♦  Senka Vidović, Milica Ramić, Rita Ambrus, Jelena Vladić, Piroska Szabó-Révész and Aleksandra Gavarić
    
Aronia Berry Processing by Spray Drying: From Byproduct to High Quality Functional Powder
    
Food Technol. Biotechnol. 57 (4) 513-524 (2019)
    
https://doi.org/10.17113/ftb.57.04.19.6369
    
» Abstract | » Full Text (PDF) | » Abstract (Croatian) | » XML



♦  Mateja Vidmar, Veronika Abram, Barbara Čeh, Lea Demšar and Nataša Poklar Ulrih
    
White Hop Shoot Production in Slovenia: Total Phenolic, Microelement and Pesticide Residue Content in Five
    Commercial Cultivars

    
Food Technol. Biotechnol. 57 (4) 525-534 (2019) 
    
https://doi.org/10.17113/ftb.57.04.19.6269   
    
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♦  Jannatul Ferdouse, Yuki Kusaba, Yuki Fujimaru, Yuki Yamamoto and Hiroshi Kitagaki
    
Methionine and Glycine Stabilize Mitochondrial Activity in Sake Yeast During Ethanol Fermentation
    
Food Technol. Biotechnol. 57 (4) 535-543 (2019)
    
https://doi.org/10.17113/ftb.57.04.19.5665
    
» Abstract | » Full Text (PDF) | » Abstract (Croatian) | » XML



PRELIMINARY COMMUNICATION

♦  Israel Vergara-Álvarez, Francisco Quiroz-Figueroa, María Concepción Tamayo-Ordóñez, Amanda Alejandra Oliva-Hernández, Claudia
    Patricia Larralde-Corona and José Alberto Narváez-Zapata
    
Flocculation and Expression of FLO Genes of a Saccharomyces cerevisiae Mezcal Strain with High Stress Tolerance Culture
    for the Biopreservation of Aquatic Food Products

    
Food Technol. Biotechnol. 57 (4) 544-553 (2019)
    
https://doi.org/10.17113/ftb.57.04.19.6063
    
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SCIENTIFIC NOTE

♦  Asghar Ebrahimzadeh, Farhad Pirzad, Hamidreza Tahanian and Morteza Soleimani Aghdam
    Influence of Gum Arabic Enriched with GABA Coating on Oxidative Damage of Walnut Kernels
    
Food Technol. Biotechnol. 57 (4) 554-560 (2019)
    
https://doi.org/10.17113/ftb.57.04.19.6380
    
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ACKNOWLEDGEMENT

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