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)

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