Table of Contents | July-September 2016


 

ORIGINAL SCIENTIFIC PAPERS


♦  Remigiusz Arnak, Burcin Altun, Valentina Tosato and Carlo V. Bruschi
    
Multiple Antibiotic Resistance Plasmids Allow Scalable, PCR-Mediated DNA 
    
Manipulation and Near-Zero Background Cloning
    
Food Technology and Biotechnology 54 (3) 257–265 (2016)
    doi: 10.17113/ftb.54.03.16.4230
    
» Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦  Justyna Bucholska and Piotr Minkiewicz 
    The Use of Peptide Markers of Carp and Herring Allergens as an Example of 
    
Detection of Sequenced and Non-Sequenced Proteins 
    
Food Technology and Biotechnology 54 (3) 266–274 (2016)
    
doi: 10.17113/ftb.54.03.16.4244 
    
» Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦  Fatma Sezer Senol, Anita Ankli, Eike Reich and Ilkay Erdogan Orhan
   
HPTLC Fingerprinting and Cholinesterase Inhibitory and Metal-Chelating Capacity 
   
of Various Citrus Cultivars and Olea europaea
   
Food Technology and Biotechnology 54 (3) 275–281 (2016)
   
doi: 10.17113/ftb.54.03.16.4225
    
» Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦  Paradorn Ngamdee, Uthai Wichai and Sudarat Jiamyangyuen
   
Correlation Between Phytochemical and Mineral Contents and Antioxidant Activity 
    o
f Black Glutinous Rice Bran, and Its Potential Chemopreventive Property
    
Food Technology and Biotechnology 54 (3) 282–289 (2016)
    
doi: 10.17113/ftb.54.03.16.4346 
    
» Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦  Peixin He, Shuangshuang Wu, Lige Pan, Siwen Sun, Duobin Mao and Chunping Xu
   
 Effect of Tween 80 and Acetone on the Secretion, Structure and Antioxidant Activities
    of Exopolysaccharides 
from Lentinus tigrinus
     Food Technology and Biotechnology 54 (3) 290–295 (2016)
    doi: 10.17113/ftb.54.03.16.4211 
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦  Seda Şirin, Selcen Babaoğlu Aydaş and Belma Aslım
    
Biochemical Evaluation of Phenylalanine Ammonia Lyase from Endemic Plant
    Cyathobasis 
fruticulosa (Bunge) Aellen. for the Dietary Treatment of Phenylketonuria
    
Food Technology and Biotechnology 54 (3) 296-303 (2016)
    
doi: 10.17113/ftb.54.03.16.4519 
    
» Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦  Petra Matouskova, Ivana Marova, Jitka Bokrova and Pavla Benesova
    
Effect of Encapsulation on Antimicrobial Activity of Herbal Extracts with Lysozyme
    
Food Technology and Biotechnology 54 (3) 304-316 (2016)
    
doi: 10.17113/ftb.54.03.16.4413 
    
» Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦  Zeliha Yıldırım, Sabire Yerlikaya, Nilgün Öncül and Tuba Sakin
 
  Inhibitory Effect of Lactococcin BZ Against Listeria innocua and Indigenous
    Microbiota of Fresh Beef
    Food Technology and Biotechnology 54 (3) 317–323 (2016)
    doi: 10.17113/ftb.54.03.16.4373 
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦  Younes Zahedi, Mohammad-Javad Varidi and Mehdi Varidi
    
Proteome Changes in biceps femoris Muscle of Iranian One-Humped Camel and
    Their 
Effect on Meat Quality Traits
    
Food Technology and Biotechnology 54 (3) 324–334 (2016)
    
doi: 10.17113/ftb.54.03.16.4316 
    
» Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦  Intira Koomyart, Hironori Nagamizu, Pramote Khuwijitjaru, Takashi Kobayashi,
    
Hirokazu Shiga, Hidefumi Yoshii and Shuji Adachi 
    
Direct Treatment of Isada Krill under Subcritical Water Conditions to Produce
    Seasoning 
with Shrimp-Like Flavour
    
Food Technology and Biotechnology 54 (3) 335–341 (2016)
    
doi: 10.17113/ftb.54.03.16.4271 
    
» Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦  Dovilė Jonkuvienė, Lina Vaičiulytė-Funk, Joana Šalomskienė, Gitana Alenčikienė 
    
and Aldona Mieželienė
    
Potential of Lactobacillus reuteri from Spontaneous Sourdough as a Starter Additive
    
for Improving Quality Parameters of Bread
    
Food Technology and Biotechnology 54 (3) 342–350 (2016)
    
doi: 10.17113/ftb.54.03.16.4143 
    
» Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦  Disney Ribeiro Dias, Monique Suela Silva, Angélica Cristina de Souza, Karina Teixeira 
    
Magalhães-Guedes, Fernanda Severo de Rezende Ribeiro and Rosane Freitas Schwan
    
Vinegar Production from Jabuticaba (Myrciaria jaboticaba) Fruit Using Immobilized 
    
Acetic Acid Bacteria
    Food Technology and Biotechnology 54 (3) 351–359 (2016)
    
doi: 10.17113/ftb.54.03.16.4416 
    
» Abstract | » Full Text (PDF) | » Abstract (Croatian)


 

PRELIMINARY COMMUNICATIONS

♦  Małgorzata Kasprowicz-Potocka, Paulina Borowczyk, Anita Zaworska, Włodzimierz Nowak, 
    
Andrzej Frankiewicz and Piotr Gulewicz
    
The Effect of Dry Yeast Fermentation on Chemical Composition and Protein Characteristics 
    
of Blue Lupin Seeds
    
Food Technology and Biotechnology 54 (3) 360–366 (2016)
    
doi: 10.17113/ftb.54.03.16.4459
    
» Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦  Claudia I. Gamboa-Gómez, Rubén F. González-Laredo, José Alberto Gallegos-Infante,
    
Mª del Mar Larrosa Pérez, Martha R. Moreno-Jiménez, Ana G. Flores-Rueda and
    
Nuria E. Rocha-Guzmán
    
Antioxidant and Angiotensin-Converting Enzyme Inhibitory Activity of Eucalyptus camaldulensis 
    
and Litsea glaucescens Infusions Fermented with Kombucha Consortium
    
Food Technology and Biotechnology 54 (3) 367–375 (2016)
    
doi: 10.17113/ftb.54.03.16.4622 
    
» Abstract | » Full Text (PDF) | » Abstract (Croatian)
 

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