Table of Contents | July-September 2013


REVIEW

     ♦ Iti Gontia-Mishra and Sharad Tiwari
        Molecular Characterization and Comparative Phylogenetic
        Analysis of Phytases from Fungi with Their Prospective
        Applications

        Food Technology and Biotechnology 51 (3) 313–326 (2013)

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


ORIGINAL SCIENTIFIC PAPERS

     ♦ Jelena Repar, Davor Zahradka and Ksenija Zahradka
        Accuracy of Genome Reassembly in γ-Irradiated
        Escherichia coli

        Food Technology and Biotechnology 51 (3) 327–337 (2013)

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

     ♦ Zivile Luksiene, Rita Kokstaite, Pranas Katauskis
        and Vladas Skakauskas

       
Novel Approach to Effective and Uniform Inactivation of
        Gram-Positive Listeria monocytogenes and Gram-Negative
        Salmonella enterica
by
Photosensitization

        Food Technology and Biotechnology 51 (3) 338–344 (2013)

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

     ♦ Dorota Kregiel
       
Adhesion of Aeromonas hydrophila to Glass Surfaces
        Modified with Organosilanes

        Food Technology and Biotechnology 51 (3) 345–351 (2013)
        » Abstract | » Full Text (PDF)  | » Abstract (Croatian)

     ♦ Zoran Herceg, Ksenija Markov, Brankica Sobota Šalamon,
        Anet Režek Jambrak, Tomislava Vukušić and Janko Kaliterna

        Effect of High Intensity Ultrasound Treatment on the
        Growth of Food Spoilage Bacteria

        Food Technology and Biotechnology 51 (3) 352–359 (2013)

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

     ♦ Vivek K. Bajpai, Ajay Sharma, Sung Hong Kim
        and Kwang-Hyun Baek

        Phenolic Content and Antioxidant Capacity of Essential
        Oil Obtained from Sawdust of Chamaecyparis obtusa by
        Microwave-Assisted Hydrodistillation

        Food Technology and Biotechnology 51 (3) 360–369 (2013)
       
» Abstract  | » Full Text (PDF)  | » Abstract (Croatian)

     ♦ Davide Frumento, Ana Paula do Espirito Santo,
        Bahar Aliakbarian, Alessandro Alberto Casazza, Michela Gallo,
        Attilio Converti and Patrizia Perego 

        Development of Milk Fermented with
        Lactobacillus
acidophilus Fortified with Vitis vinifera
        Marc Flour

        Food Technology and Biotechnology 51 (3) 370–375 (2013) 
        » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)

     ♦ María José Rodríguez-Vaquero, Pedro Aredes
        Aredes-Fernández and María Cristina Manca de Nadra

         
Phenolic Compounds from Wine as Natural
        Preservatives of Fish Meat

        Food Technology and Biotechnology 51 (3) 376–382 (2013)
        » Abstract | » Full Text (PDF)  | » Abstract (Croatian)

     ♦ Graziela V. L. Gomes, Izabella A. S. Simplício,
        Eliana B. Souto, Lisandro P. Cardoso and Samantha C. Pinho

        Development of a Lipid Particle for β-Carotene
        Encapsulation Using a Blend of Tristearin and Sunflower
        Oil: Choice of Lipid Matrix and Evaluation of Shelf Life
        of Dispersions

        Food Technology and Biotechnology 51 (3) 383–391 (2013)
       
» Abstract  | » Full Text (PDF)  | » Abstract (Croatian)

     ♦ Li Luo, Zhong-Hua Yang, Rong Zeng, Wei Zhou, Yan Zhao,
        Geng-Hua Chen and Hao Huang 

        A Novel Microbacterium sp. for Asymmetric Reduction of
        Simple Aromatic Ketone and Its Key Reductase

        Food Technology and Biotechnology 51 (3) 392–402 (2013)
        » Abstract   | » Full Text (PDF)  | » Abstract (Croatian)

     ♦ Sabina Galus, Andrzej Lenart, Andrée Voilley
        and Frédéric Debeaufort

        Effect of Oxidized Potato Starch on the Physicochemical
        Properties of Soy Protein Isolate-Based Edible Films

        Food Technology and Biotechnology 51 (3) 403–409 (2013)
        » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)


SCIENTIFIC NOTES

     ♦ Grzegorz Lesnierowski, Robert Borowiak,
        Renata Cegielska-Radziejewska and Jerzy Stangierski

         Resorcinol as Protective Agent in Thermochemical
        Modification of Lysozyme

         Food Technology and Biotechnology 51 (3) 410–413 (2013)
         » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)

     ♦ Mirna Mrkonjić Fuka, Marion Engel, Andrea Skelin,
        Bojana Bogovič Matijašić, Sulejman Redžepović and
        Michael Schloter 

         
Culture-Independent Quantitative Approach to
        Monitoring the Dynamics of Bacterial Population
        During Istrian Cheese Ripening

         Food Technology and Biotechnology 51 (3) 414–421 (2013)
        » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)

     ♦ Elena Sánchez-Zapata, Estrella Sayas-Barberá,
       José A. Pérez-Alvarez and Juana Fernández-López 

        The Effect of Replacing Water with Tiger Nut Milk
       (Horchata) Liquid Coproduct on the Physicochemical
       Properties and Oxidation (Haemopigments and Lipids)
       of a Cooked Pork Liver Meat Product

        Food Technology and Biotechnology 51 (3) 422–428 (2013)
        » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)

     ♦ Monica Cristina Cara, Gabriela-Alina Dumitrel, Mirel Glevitzky,
       Carmen Mischie and Dana Silaghi-Perju

        Thermal Degradation of Streptomycin Residues in Honey
       During Storage

        Food Technology and Biotechnology 51 (3) 429–433 (2013)
        » Abstract | » Full Text (PDF)  | » Abstract (Croatian)

     ♦ Lipi Das, Utpal Raychaudhuri and Runu Chakraborty
         Herbal Fortification of Bread with Fennel Seeds
         Food Technology and Biotechnology 51 (3) 434–440 (2013)
        » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)

We use cookies to improve our website and your experience when using it. Cookies used for the essential operation of the site have already been set. To find out more about the cookies we use and how to delete them, see our privacy policy.

I accept cookies from this site.

EU Cookie Directive Module Information