Table of Contents | April-June 2016



ORIGINAL SCIENTIFIC PAPERS

      ♦  Jadranka Frece, Marija Vrdoljak, Mija Filipćić, Marko Jelić, Iva Čanak, Željko
          Jakopović, Jelka Pleadin, Ivana Gobin, Tibela L
andeka-Dragičević and Ksenija Markov

          Microbiological Quality and Variability of Natural Microbiota in Croatian
          Cheese Maturing in Lambskin Sacks

          Food Technology and Biotechnology 54 (2) 129–134 (2016)
          doi: 10.17113/ftb.54.02.16.4418  
          » Abstract  | » Full Text (PDF | » Abstract (Croatian)  
 
      ♦  Ángel Benito, Fernando Calderón, Felipe Palomero and Santiago Benito
          Quality and Composition of Airén Wines Fermented by Sequential
          Inoculation of Lachancea thermotolerans and Saccharomyces cerevisiae
          Food Technology and Biotechnology 54 (2) 135–144 (2016)
          doi: 10.17113/ftb.54.02.16.4220
          » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)   
 

      ♦  Ana Ljevar, Natka Ćurko, Marina Tomašević, Kristina Radošević,
         Višnja Gaurina Srček and Karin Kovačević Ganić
         Phenolic Composition, Antioxidant Capacity and in vitro
         Cytotoxicity Assessment of Fruit Wines
         Food Technology and Biotechnology 54 (2) 145–155 (2016)
         doi: 10.17113/ftb.54.02.16.4208
         » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)
        
      ♦  Ki Bae Hong, Jae Hwan Kim, Hyuk Kon Kwon, Sung Hee Han, Yooheon
          Park and Hyung Joo Suh
          Evaluation of Prebiotic Effects of High-Purity Galactooligosaccharides
          in vitro and in vivo
          Food Technology and Biotechnology 54 (2) 156–163 (2016)
          doi: 10.17113/ftb.54.02.16.4292
          » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)  
 

      ♦  Huanglei Pan, Shasha Song, Qiuyue Ma, Hui Wei, Difeng Ren and
          Jun Lu
          Preparation, Identification and Antioxidant Properties of
          Black-Bone Silky Fowl (Gallus gallus domesticus Brisson)
          Iron(II)-Oligopeptide Chelate
          Food Technology and Biotechnology 54 (2) 164–171 (2016)
          doi: 10.17113/ftb.54.02.16.4166
          » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)  
 

      ♦  Marta Ambrosewicz-Walacik, Małgorzata Tańska, Daniela Rotkiewicz
          and Andrzej Piętak
          Effect of Various Sodium Chloride Mass Fractions on Wheat and Rye
          Bread Using Different Dough Preparation Techniques
          Food Technology and Biotechnology 54 (2) 172–179 (2016)
          doi: 10.17113/ftb.54.02.16.3994
          » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)

      ♦  Rao-Chi Chien, Enkhjargal Ulziijargal and Jeng-Leun Mau    
          Quality of Bread Supplemented with Antrodia salmonea-Fermented Grains
          Food Technology and Biotechnology 54 (2) 180–188 (2016)
          doi: 10.17113/ftb.54.02.16.4336
          » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)  
 

      ♦  Igor Poljak, Nada Vahčić, Milica Gačić and Marilena Idžojtić
          Morphological Characterization and Chemical Composition of Fruits
          of the Traditional Croatian Chestnut Variety 'Lovran Marron'
          Food Technology and Biotechnology 54 (2) 189–199 (2016)
          doi: 10.17113/ftb.54.02.16.4319
          » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)  
 

      ♦  Dalibor Broznić, Gordana Čanadi Jurešić and Čedomila Milin  
          Involvement of α-, γ-,and δ-Tocopherol Isomers from Pumpkin
          (Cucurbita pepo L.) Seed Oil or Oil Mixtures in the Biphasic
          DPPH˙ Disappearance Kinetics     
          Food Technology and Biotechnology 54 (2) 200–210 (2016)
          doi: 10.17113/ftb.54.02.16.4063
          » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)  
 

      ♦  Irina Mladenoska
          Synthesis of Octyl-β-Glucoside Catalyzed by Almond β-Glucosidase
          in Unconventional Reaction Media
          Food Technology and Biotechnology 54 (2) 211–216 (2016)
          doi: 10.17113/ftb.54.02.16.4068
          » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)  
 

      ♦  Fatemeh Nadi
          Development of a New Model for Mass Transfer Kinetics of Petals
          of Echium amoenum Fisch. & Ca.A. Mey. under Fluidized Bed Conditions
          Food Technology and Biotechnology 54 (2) 217–227 (2016)
          doi: 10.17113/ftb.54.02.16.4304
          » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)


     
SCIENTIFIC NOTES

      ♦  Doris Kokalj, Janez Hribar, Blaž Cigić, Emil Zlatić, Lea Demšar,
          Lovro Sinkovič, Helena Šircelj, Grega Bizjak and Rajko Vidrih
          Influence of Yellow Light-Emitting Diodes at 590 nm on Storage
          of Apple, Tomato and Bell Pepper Fruit
          Food Technology and Biotechnology 54 (2) 228–235 (2016)
          doi: 10.17113/ftb.54.02.16.4096
          » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)  
 

      ♦  Jasenka Gajdoš Kljusurić, Kiril Mihalev, Ivana Bečić, Ivana Polović,
          Mariya Georgieva, Senka Djaković and Želimir Kurtanjek
          Near-Infrared Spectroscopic Analysis of Total Phenolic Content and
          Antioxidant Activity of Berry Fruits
          Food Technology and Biotechnology 54 (2) 236–242 (2016)
          doi: 10.17113/ftb.54.02.16.4095
          » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)  
 

      ♦  Zheng-Yun Wu, Xue-Yun Lei, De-Wen Zhu and Ai-Min Luo
          Investigating the Variation of Volatile Compound Composition in
          Maotai-Flavoured Liquor During Its Multiple Fermentation Steps
          Using Statistical Methods
          Food Technology and Biotechnology 54 (2) 243–249 (2016)
          doi: 10.17113/ftb.54.02.16.4582
          » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)  
 

      ♦  Josip Ćurko, Marin Matošić, Vlado Crnek, Višnja Stulić and Ivan Mijatović
          Adsorption Characteristics of Different Adsorbents and Iron(III)
          Salt for Removing As(V) from Water
          Food Technology and Biotechnology 54 (2) 250–255 (2016)
          doi: 10.17113/ftb.54.02.16.4064
          » Abstract  | » Full Text (PDF)  | » Abstract (Croatian)  
 

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