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)


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