Table of Contents | July-September 2015


ORIGINAL SCIENTIFIC PAPERS

♦ Shanna Sichwart, Iasson E.P. Tozakidis, Mark Teese and Joachim Jose
   Maximized Autotransporter-Mediated Expression (MATE) for Surface Display
   and Secretion of Recombinant Proteins in 
Escherichia coli

   Food Technology and Biotechnology 53 (3) 251–260 (2015)
    doi: 10.17113/ftb.53.03.15.3802
   » Abstract | » Full Text (PDF) | » Supplement  | » Abstract (Croatian)

♦ Christina Trümper, Katrin Paffenholz, Inga Smit, Philip Kössler, Petr
   Karlovsky, Hans Peter Braun and Elke Pawelzik
   Identification of Differently Regulated Proteins after Fusarium graminearum
   Infection of Emmer (Triticum dicoccum) at Several Grain Ripening Stages
   Food Technology and Biotechnology 53 (3) 261–268 (2015)
    doi: 10.17113/ftb.53.03.15.3838
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦ Cintya Soria-Hernández, Sergio Serna-Saldívar and Cristina Chuck-Hernández
   Physicochemical and Functional Properties of Vegetable and Cereal
   Proteins as Potential Sources of Novel Food Ingredients
   Food Technology and Biotechnology 53 (3) 269–277 (2015)
    doi: 10.17113/ftb.53.03.15.3920
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦ Lee-Fen Hong, Lai-Hoong Cheng, Chong Yew Lee and Kok Khiang Peh
   Characterisation of Physicochemical Properties of Propionylated Corn
   Starch and Its Application as Stabiliser
   Food Technology and Biotechnology 53 (3) 278–285 (2015)
    doi: 10.17113/ftb.53.03.15.3907
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦ Małgorzata Kasprowicz-Potocka, Anita Zaworska, Andrzej Frankiewicz, Włodzimierz
   Nowak, Piotr Gulewicz, Zenon Zduńczyk and Jerzy Juśkiewicz

   The Nutritional Value and Physiological Properties of Diets with Raw and
   Candida utilis-Fermented Lupin Seeds in Rats
   Food Technology and Biotechnology 53 (3) 286–297 (2015)
    doi: 10.17113/ftb.53.03.15.3979
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦ Sebastjan Filip and Rajko Vidrih
   Amino Acid Composition of Protein-Enriched Dried Pasta: Is It Suitable
   for a 
Low-Carbohydrate Diet?
   Food Technology and Biotechnology 53 (3) 298–306 (2015)
    doi: 10.17113/ftb.53.03.15.4022
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦ Carlos Pereira, Marta Henriques, David Gomes, Andrea Gomez-Zavaglia and
   Graciela de Antoni
   Novel Functional Whey-Based Drinks with Great Potential in the
   Dairy Industry

   Food Technology and Biotechnology 53 (3) 307–314 (2015)
    doi: 10.17113/ftb.53.03.15.4043
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦ Filiz Yangılar
   Effects of Green Banana Flour on the Physical, Chemical and Sensory
   Properties of Ice Cream
   Food Technology and Biotechnology 53 (3) 315–323 (2015)
    doi: 10.17113/ftb.53.03.15.3851
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦ Umar Garba, Sawinder Kaur, Sushma Gurumayum and Prasad Rasane
   Effect of Hot Water Blanching Time and Drying Temperature on the Thin
   Layer Drying Kinetics of and Anthocyanin Degradation in Black Carrot
   (Daucus carota L.) Shreds
   Food Technology and Biotechnology 53 (3) 324–330 (2015)
    doi: 10.17113/ftb.53.03.15.3830
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)


PRELIMINARY COMMUNICATION

♦ Gopal Ramakrishnan Gopi, Nehru Ganesh, Suppuram Pandiaraj, Balasubramaniyam 
   Sowmiya, Raman Gulab Brajesh and Subramanian Ramalingam
   A Study on Enhanced Expression of 3-Hydroxypropionic Acid Pathway Genes
   and 
Impact on Its Production in Lactobacillus reuteri
   Food Technology and Biotechnology 53 (3) 331–336 (2015)
   
doi: 10.17113/ftb.53.03.15.3976 
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)


SCIENTIFIC NOTES

♦ Karol Alfaro, Paulina Bustos, Ciara O´Sullivan and Pablo Conejeros
   Facile and Cost-Effective Detection of Saxitoxin Exploiting Aptamer
   Structural Switching
   Food Technology and Biotechnology 53 (3) 337–341 (2015)
    doi: 10.17113/ftb.53.03.15.3911
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦ Aline Maria Cenci, Mariane Lobo Ugalde, Juliana Steffens, Eunice Valduga,
   Rogério Luis Cansian and Geciane Toniazzo
   Control of Penicillium sp. on the Surface of Italian Salami Using
   Essential Oils
   Food Technology and Biotechnology 53 (3) 342–347 (2015)
    doi: 10.17113/ftb.53.03.15.3877
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦ Carolina Pena Serna and José Francisco Lopes Filho
   Biodegradable Zein-Based Blend Films: Structural, Mechanical and
   Barrier Properties
   Food Technology and Biotechnology 53 (3) 348–353 (2015)
    doi: 10.17113/ftb.53.03.15.3725
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦ Lilla Szalóki-Dorkó, György Végvári, Márta Ladányi, Gitta Ficzek and
   Mónika Stéger-Máté
   Degradation of Anthocyanin Content in Sour Cherry Juice
   During Heat Treatment
   Food Technology and Biotechnology 53 (3) 354–360 (2015)
    doi: 10.17113/ftb.53.03.15.3931
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦ Mariel Farfán, Alfredo Álvarez, Alan Gárate and Pedro Bouchon
   Comparison of Chemical and Enzymatic Interesterification of Fully
   Hydrogenated Soybean Oil and Walnut Oil to Produce a Fat Base with
   Adequate Nutritional and Physical Characteristics
   Food Technology and Biotechnology 53 (3) 361–366 (2015)
    doi: 10.17113/ftb.53.03.15.3854
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)
 

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