Table of Contents | July-September 2017



♦  Andrea Summer, Paolo Formaggioni, Piero Franceschi, Federica Di Frangia, Federico Righi
   and Massimo Malacarne

   Cheese as Functional Food: The Example of Parmigiano Reggiano and Grana Padano
   Food Technol. Biotechnol. 55 (3) 277–289 (2017)
   doi: 10.17113/ftb.
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)



♦  Uroš Andjelkovic, Martina Šrajer Gajdošik, Dajana Gašo-Sokac, Tamara Martinovic
    and Djuro Josic

    Foodomics and Food Safety: Where We Are
    Food Technol. Biotechnol. 55 (3) 290–307 (2017)
    doi: 10.17113/ftb.
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)



♦  Arijit Nath, Gábor Szécsi, Barbara Csehi, Zsuzsa Mednyánszky, Gabriella Kiskó, Éva Bányai,
    Mihály Dernovics and András Koris

    Production of Hypoallergenic Antibacterial Peptides from Defatted Soybean Meal in
    Membrane Bioreactor: A Bioprocess Engineering Study with Comprehensive
    Product Characterization

    Food Technol. Biotechnol. 55 (3) 308–324 (2017)
    doi: 10.17113/ftb.
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦  Angelika-Ioanna Gialleli, Vassilios Ganatsios, Antonia Terpou, Maria Kanellaki, Argyro Bekatorou,
    Athanasios A. Koutinas and Dimitra Dimitrellou

    Technological Development of Brewing in Domestic Refrigerator Using Freeze-Dried
    Raw Materials

    Food Technol. Biotechnol. 55 (3) 325–332 (2017)
    doi: 10.17113/ftb.
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦  Maria Balcerek, Katarzyna Pielech-Przybylska, Urszula Dziekonska-Kubczak, Piotr Patelski
    and Ewelina Strak

    Changes in the Chemical Composition of Plum Distillate During Maturation with Oak
    Chips under Different Conditions

    Food Technol. Biotechnol. 55 (3) 333–359 (2017)
    doi: 10.17113/ftb.
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦  Polona Jamnik, Katja Istenic, Tatjana Koštomaj, Tune Wulff, Margrét Geirsdóttir, Annette
    Almgren, Rósa Jónsdóttir, Hordur G. Kristinsson and Ingrid Undeland

    Bioactivity of Cod and Chicken Protein Hydrolysates before and after in vitro
    Gastrointestinal Digestion

    Food Technol. Biotechnol. 55 (3) 360–367 (2017)
    doi: 10.17113/ftb.
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦  Mirna Mrkonjic Fuka, Ana Zgomba Maksimovic, Irina Tanuwidjaja, Natasa Hulak
    and Michael Schloter

    Characterization of Enterococcal Community Isolated from an Artisan Istrian Raw
    Milk Cheese: Biotechnological and Safety Aspects

    Food Technol. Biotechnol. 55 (3) 368–380 (2017)
    doi: 10.17113/ftb.
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦  Ana Yanina Bustos, Carla Luciana Gerez, Lina Goumana Mohtar Mohtar, Verónica Irene
    Paz Zanini, Mónica Azucena Nazareno, María Pía Taranto and Laura Beatriz Iturriaga

    Lactic Acid Fermentation Improved Textural Behaviour, Phenolic Compounds and
    Antioxidant Activity of Chia (Salvia hispanica L.) Dough

    Food Technol. Biotechnol. 55 (3) 381–389 (2017)
    doi: 10.17113/ftb.
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)



♦  Seline Glorieux, Olivier Goemaere, Liselot Steen and Ilse Fraeye
    Phosphate Reduction in Emulsified Meat Products: Impact of Phosphate Type
    and Dosage on Quality Characteristics

    Food Technol. Biotechnol. 55 (3) 390–397 (2017)
    doi: 10.17113/ftb.
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦  Juan C. Ramirez-Suarez, Andrés Álvarez-Armenta, Guillermina García-Sánchez,
    Ramón Pacheco-Aguilar, Susana M. Scheuren-Acevedo, Miguel A. Mazorra-Manzano
    and Agustín Rascón-Chu

    Effect of Amidated Low-Methoxyl Pectin on Physicochemical Characteristics of Jumbo
    Squid (Dosidicus gigas) Mantle Muscle Gels

    Food Technol. Biotechnol. 55 (3) 398–404 (2017)
    doi: 10.17113/ftb.
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)



♦  Edyta Malinowska-Panczyk and Ilona Kolodziejska
    The Effect of High Pressure and Subzero Temperature on Gelation of Washed Cod
    and Salmon Meat

    Food Technol. Biotechnol. 55 (3) 405–412 (2017)
    doi: 10.17113/ftb.
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦  Robert Dulinski, Bozena Stodolak, Lukasz Byczynski, Aleksander Poreda, Anna
    Starzynska-Janiszewska and Krzysztof Zyla

    Solid-State Fermentation Reduces Phytic Acid Level, Improves the Profile of Myo-Inositol
    Phosphates and Enhances the Availability of Selected Minerals in Flaxseed Oil Cake

    Food Technol. Biotechnol. 55 (3) 413–419 (2017)
    doi: 10.17113/ftb.
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦  Petya Ivanova, Vesela I. Chalova, Hristo Kalaydzhiev, Mariana Perifanova-Nemska, Turid Rustad
    and Lidia Koleva

    Pepsin-Assisted Transglutaminase Modification of Functional Properties of a Protein Isolate
    Obtained from Industrial Sunflower Meal

    Food Technol. Biotechnol. 55 (3) 420–428 (2017)
    doi: 10.17113/ftb.
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦  Natka Curko, Marina Tomaševic, Marina Cvjetko Bubalo, Leo Gracin, Ivana Radojcic
    Redovnikovic and Karin Kovacevic Ganic

    Extraction of Proanthocyanidins and Anthocyanins from Grape Skin by Using Ionic

    Food Technol. Biotechnol. 55 (3) 429–437 (2017)
    doi: 10.17113/ftb.
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)

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