Table of Contents | January-March 2017



EDITOR'S LETTER
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REVIEWS

  Hrvoje Petković, Tadeja Lukežič and Jagoda Šušković
    Biosynthesis of Oxytetracycline by Streptomyces rimosus: Past, Present 
    and Future Directions in the Development of Tetracycline Antibiotics
    
Food Technology and Biotechnology 55 (1) 3-13 (2017)
    
doi: 10.17113/ftb.55.01.17.4617
    
» Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦  Aleksandar Kolev Slavov
    
General Characteristics and Treatment Possibilities of Dairy Wastewater – A Review 
    
Food Technology and Biotechnology 55 (1) 14-28 (2017)
    
doi: 10.17113/ftb.55.01.17.4520
    
» Abstract | » Full Text (PDF) | » Abstract (Croatian)



ORIGINAL SCIENTIFIC PAPERS


♦  Fabio Palumbo, Giulio Galla and Gianni Barcaccia
    
Developing a Molecular Identification Assay of Old Landraces for the Genetic Authentication 
    of Typical Agro-Food Products: The Case Study of the Barley ‘Agordino’
 
    
Food Technology and Biotechnology 55 (1) 29-39 (2017)
    
doi: 10.17113/ftb.55.01.17.4858
    
» Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦  Lin Lin, Changlu Wang, Zhenjing Li, Huijia Wu and Mianhua Chen
    
Effect of Temperature-Shift and Temperature-Constant Cultivation on the Monacolin K 
    Biosynthetic Gene Cluster Expression in Monascus sp. 

    
Food Technology and Biotechnology 55 (1) 40-47 (2017)
    
doi: 10.17113/ftb.55.01.17.4729
    
» Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦  Mia Potočnjak, Petra Pušić, Jadranka Frece, Maja Abram, Tamara Janković and Ivana Gobin
    
Three New Lactobacillus plantarum Strains in the Probiotic Toolbox against Gut Pathogen 
    Salmonella enterica
Serotype Typhimurium

    
Food Technology and Biotechnology 55 (1) 48-54 (2017)
    
doi: 10.17113/ftb.55.01.17.4693
    
» Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦  Mirjana Bojanic Rasovic, Sigrid Mayrhofer, Aleksandra Martinovic, Katharina Dürr 
    
and Konrad J. Domig
    
Lactococci of Local Origin as Potential Starter Cultures for Traditional Montenegrin 
    Cheese Production

    
Food Technology and Biotechnology 55 (1) 55-66 (2017)
    
doi: 10.17113/ftb.55.01.17.4854 
    
» Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦  Krešimir Mastanjević, Dragan Kovačević, Jadranka Frece, Ksenija Markov and Jelka Pleadin
    
The Effect of Autochthonous Starter Culture, Sugars and Temperature on the Fermentation 
    of Slavonian Kulen

    
Food Technology and Biotechnology 55 (1) 67-76 (2017)
    
doi: 10.17113/ftb.55.01.17.4688 
    
» Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦  Serpil Tural and Sadettin Turhan 
    
Properties and Antioxidant Capacity of Anchovy (Engraulis encrasicholus) By-Product Protein 
    Films Containing Thyme Essential Oil

    
Food Technology and Biotechnology 55 (1) 77-85 (2017)
    
doi: 10.17113/ftb.55.01.17.4824 
    
» Abstract | » Full Text (PDF) | » Abstract (Croatian) 


♦  Hasene Keskin Çavdar, Derya Koçak Yanik, Ugur Gök and Fahrettin Gögüş
    
Optimisation of Microwave-Assisted Extraction of Pomegranate (Punica granatum L.) Seed Oil 
    and Evaluation of Its Physicochemical and Bioactive Properties  
    
Food Technology and Biotechnology 55 (1) 86-94 (2017) 
    
doi: 10.17113/ftb.55.01.17.4638 
    
» Abstract | » Full Text (PDF) | » Abstract (Croatian)



PRELIMINARY COMMUNICATIONS
 

♦  Igor Lukić and Ivana Horvat
    Differentiation of Commercial PDO Wines Produced in Istria (Croatia) According to Variety and
    Harvest Year Based on
HS-SPME-GC/MS Volatile Aroma Compound Profiling

    Food Technology and Biotechnology 55 (1) 95-108 (2017)
    doi: 10.17113/ftb.55.01.17.4861
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦  Irena Landeka Jurčević, Mirna Dora, Iva Guberović, Marija Petras, Suzana Rimac Brnčić 
    
and Domagoj Đikić
    
Polyphenols from Wine Lees as a Novel Functional Bioactive Compound in the Protection Against 
    Oxidative Stress and Hyperlipidaemia
    
Food Technology and Biotechnology 55 (1) 109-116 (2017)
    
doi: 10.17113/ftb.55.01.17.4894 
    
» Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦  Zahra Pilevar, Hedayat Hosseini, Homa Hajimehdipoor, Farzaneh Shahraz, Leyla Alizadeh, Amin 
    
Mousavi Khaneghah and Maryam Mahmoudzadeh
    
The Anti-Staphylococcus aureus Effect of Combined Echinophora platyloba Essential Oil 
    and Liquid Smoke in Beef
    
Food Technology and Biotechnology 55 (1) 117-124 (2017)
    
doi: 10.17113/ftb.55.01.17.4633
    
» Abstract | » Full Text (PDF) | » Abstract (Croatian)



SCIENTIFIC NOTES
 

♦  Magdalena Rakicka, Aleksandra M. Mirończuk, Ludwika Tomaszewska-Hetman, Anita Rywińska
    and Waldemar Rymowicz
    An Effective Method of Continuous Production of Erythritol from Glycerol by Yarrowia lipolytica MK1
    Food Technology and Biotechnology 55 (1) 125-130 (2017)
    doi: 10.17113/ftb.55.01.17.4812
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦  Ila Monize Sousa Sales, Janaína Sousa Barbosa, Fabelina Karollyne Silva dos Santos, Felipe 
    
Cavalcanti Carneiro da Silva, Paulo Michel Pinheiro Ferreira, Joao Marcelo de Castro e Sousa 
    
and Ana Paula Peron
    
Assessment of Grape, Plum and Orange Synthetic Food Flavourings Using in vivo
    Acute Toxicity Tests

    
Food Technology and Biotechnology 55 (1) 131-137 (2017)
    
doi: 10.17113/ftb.55.01.17.4770 
    
» Abstract | » Full Text (PDF) | » Abstract (Croatian)


♦  Ružica Tomičić, Zorica Tomičić and Peter Raspor
    
Adhesion of Candida spp. and Pichia spp. to Wooden Surfaces
    
Food Technology and Biotechnology 55 (1) 138-142 (2017)
    
doi: 10.17113/ftb.55.01.17.4514 
    
» Abstract | » Full Text (PDF) | » Abstract (Croatian)



INSTRUCTIONS TO AUTHORS
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