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 ]



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