Table of Contents | January-March 2017



EDITOR'S LETTER
[ PDF ]



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
[ PDF ]

Table of Contents | October-December 2016


REVIEW

♦  Miguel Espino-Díaz, David Roberto Sepúlveda, Gustavo González-Aguilar
    and Guadalupe I. Olivas
    Biochemistry of Apple Aroma: A Review
    Food Technology and Biotechnology 54 (4) 375-394 (2016)
    doi: 10.17113/ftb.54.04.16.4248
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)



ORIGINAL SCIENTIFIC PAPERS

♦  Volker Schneider, Jonas Müller and Dominik Schmidt
    Oxygen Consumption by Postfermentation Wine Yeast Lees: Factors Affecting
    Its Rate and Extent under Oenological Conditions
    Food Technology and Biotechnology 54 (4) 395–402 (2016)
    doi: 10.17113/ftb.54.04.16.4651
    » Abstract | » Full Text (PDF) | » Abstract (Croatian) 
 

♦  Shao-Quan Liu and Althea Ying Hui Quek
    Evaluation of Beer Fermentation with a Novel Yeast Williopsis saturnus
    Food Technology and Biotechnology 54 (4) 403–412 (2016)
    doi: 10.17113/ftb.54.04.16.4440
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)  
 

♦  Iwona Konopka, Beata Roszkowska, Sylwester Czaplicki and Małgorzata Tańska
    Optimization of Pumpkin Oil Recovery by Using Aqueous Enzymatic Extraction and
    Comparison of the Quality of the Obtained Oil with the Quality of Cold-Pressed Oil
    Food Technology and Biotechnology 54 (4) 413–420 (2016)
    doi: 10.17113/ftb.54.04.16.4623
    » Abstract | » Full Text (PDF) | » Abstract (Croatian) 
 

♦  Tone Aspevik, Henning Egede-Nissen and Åge Oterhals
    A Systematic Approach to the Comparison of Cost Efficiency of Endopeptidases
    for the Hydrolysis of Atlantic Salmon (Salmo salar) By-Products
    Food Technology and Biotechnology 54 (4) 421–431 (2016)
    doi: 10.17113/ftb.54.04.16.4553
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)  
 

♦  Maja Benković, Siniša Srečec, Ingrid Bauman, Damir Ježek, Sven Karlović,
    Dario Kremer, Ksenija Karlović and Renata Erhatić
    Assessment of Drying Characteristics and Texture in Relation with
    Micromorphological Traits of Carob (Ceratonia silliqua L.) Pods and Seeds
    Food Technology and Biotechnology 54 (4) 432–440 (2016)
    doi: 10.17113/ftb.54.04.16.4475
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)  
 

♦  Ivona Elez Garofulić, Zoran Zorić, Sandra Pedisić and Verica Dragović-Uzelac
    Optimization of Sour Cherry Juice Spray Drying as Affected by Carrier
    Material and Temperature
    Food Technology and Biotechnology 54 (4) 441-449 (2016)
    doi: 10.17113/ftb.54.04.16.4601
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)  
 

♦  Nermin Hande Avcioglu and Isil Seyis Bilkay
    Biological Treatment of Cyanide by Using Klebsiella pneumoniae Species
    Food Technology and Biotechnology 54 (4) 450-454 (2016)
    doi: 10.17113/ftb.54.04.16.4518
    » Abstract | » Full Text (PDF) | » Abstract (Croatian) 
 

♦  Aynur Serçe, Bircan Çeken Toptancı, Sevil Emen Tanrıkut, Sevcan Altaş,
    Göksel Kızıl, Süleyman Kızıl and Murat Kızıl
    Assessment of the Antioxidant Activity of Silybum marianum Seed Extract
    and Its Protective Effect against DNA Oxidation, Protein Damage and
    Lipid Peroxidation
    Food Technology and Biotechnology 54 (4) 455–461 (2016)
    doi: 10.17113/ftb.54.04.16.4323
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)



PRELIMINARY COMMUNICATIONS

♦  Rudy Álvarez, Héctor Araya, Rosa Navarro-Lisboa and Carol Lopez de Dicastillo
    Evaluation of Polyphenol Content and Antioxidant Capacity of Fruits and
    Vegetables Using a Modified Enzymatic Extraction
    Food Technology and Biotechnology 54 (4) 462–467 (2016)
    doi: 10.17113/ftb.54.04.16.4497
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)  
 

♦  Ines Pohajda, Katarina Huić Babić, Ivana Rajnović, Sanja Kajić and Sanja Sikora
    Genetic Diversity and Symbiotic Efficiency of Indigenous Common Bean
    Rhizobia in Croatia
    Food Technology and Biotechnology 54 (4) 468–474 (2016)
    doi: 10.17113/ftb.54.04.16.4740
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)  
 

♦  Marina Mikulić, Andrea Humski, Bela Njari, Mario Ostović, Sanja Duvnjak
    and Željko Cvetnić
    Prevalence of Thermotolerant Campylobacter spp. in Chicken Meat in Croatia
    and Multilocus Sequence Typing of a Small Subset of Campylobacter jejuni
    and Campylobacter coli Isolates
    Food Technology and Biotechnology 54 (4) 475–481 (2016)
    doi: 10.17113/ftb.54.04.16.4647
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)



SCIENTIFIC NOTES

♦  Magdalena Montowska and Edward Pospiech
    Processed Meat Protein and Heat-Stable Peptide Marker Identification Using
    Microwave-Assisted Tryptic Digestion
    Food Technology and Biotechnology 54 (4) 482–488 (2016)
    doi: 10.17113/ftb.54.04.16.4540
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)  
 

♦  Carolina Moroni Silva, Thais de Matos de Borba, Susana Juliano Kalil and
    Janaína Fernandes de Medeiros Burkert
    Raw Glycerol and Parboiled Rice Effluent for Carotenoid Production: Effect
    of the Composition of Culture Medium and Initial pH
    Food Technology and Biotechnology 54 (4) 489–496 (2016)
    doi: 10.17113/ftb.54.04.16.4410
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)  
 

♦  Muammer Kaplan, Öznur Karaoglu, Nazife Eroglu and Sibel Silici
    Fatty Acid and Proximate Composition of Bee Bread
    Food Technology and Biotechnology 54 (4) 497–504 (2016)
    doi: 10.17113/ftb.54.04.16.4635
    » Abstract | » Full Text (PDF) | » Abstract (Croatian)


CONTENTS, AUTHOR AND SUBJECT INDEX
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ACKNOWLEDGEMENTS
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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)  
 

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)
 

Table of Contents | January-March 2016


 EDITOR'S LETTER
[ PDF ]


REVIEW

♦ Dariusz Góral, Franciszek Kluza, Walter E. L. Spiess and Katarzyna Kozłowicz
   Review of Thawing Time Prediction Models Depending on Process Conditions and 
   Product Characteristics
   Food Technology and Biotechnology 54 (1) 3–12 (2016)
   doi: 10.17113/ftb.54.01.16.4108
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)



ORIGINAL SCIENTIFIC PAPERS

♦ Jovanka Laličić-Petronijević, Draženka Komes, Stanislava Gorjanović, Ana Belščak-Cvitanović,
   Lato Pezo, Ferenc Pastor, Sanja Ostojić, Jovanka Popov-Raljić and Desanka Sužnjević
   Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability
   and Antioxidant Capacity of Chocolate During Storage
   Food Technology and Biotechnology 54 (1) 13–20 (2016)
   doi: 10.17113/ftb.54.01.16.4014
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦ Buket Aydenız and Emin Yilmaz 
   Performance of Different Natural Antioxidant Compounds in Frying Oil 
   Food Technology and Biotechnology 54 (1) 21–30 (2016)
   doi: 10.17113/ftb.54.01.16.4109 
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦ Gábor Csiffáry, Péter Fűtő, Nóra Adányi and Attila Kiss
   Ascorbate Oxidase-Based Amperometric Biosensor for L-Ascorbic Acid Determination 
   in Beverages
   Food Technology and Biotechnology 54 (1) 31–35 (2016)
   doi: 10.17113/ftb.54.01.16.4135 
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦ Loreta Basinskiene, Grazina Juodeikiene, Daiva Vidmantiene, Maija Tenkanen,
   Tomas Makaravicius and Elena Bartkiene
   Non-Alcoholic Beverages from Fermented Cereals with Increased Oligosaccharide Content
   Food Technology and Biotechnology 54 (1) 36–44 (2016)
   doi: 10.17113/ftb.54.01.16.4106 
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦ Marcin Kurek, Jarosław Wyrwisz, Monika Piwińska and Agnieszka Wierzbicka
   The Effect of Oat Fibre Powder Particle Size on the Physical Properties of 
   Wheat Bread Rolls
   Food Technology and Biotechnology 54 (1) 45–51 (2016)
   doi: 10.17113/ftb.54.01.16.4177 
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦ Mojan Seyedain-Ardabili, Anousheh Sharifan and Babak Ghiassi Tarzi 
   The Production of Synbiotic Bread by Microencapsulation
   Food Technology and Biotechnology 54 (1) 52-59 (2016)
   doi: 10.17113/ftb.54.01.16.4234 
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦ Daniel O. Carvalho, Rui Oliveira, Björn Johansson and Luís F. Guido
   Dose-Dependent Protective and Inductive Effects of Xanthohumol on Oxidative DNA 
   Damage in Saccharomyces cerevisiae
   Food Technology and Biotechnology 54 (1) 60-69 (2016)
   doi: 10.17113/ftb.54.01.16.4256 
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦ Ömer Acer, Fatma Matpan Bekler, Hemşe Pirinççioğlu, Reyhan Gül Güven
   and Kemal Güven
   Purification and Characterization of Thermostable and Detergent-Stable 
   α-Amylase from Anoxybacillus sp. AH1
   Food Technology and Biotechnology 54 (1) 70–77 (2016)
   doi: 10.17113/ftb.54.01.16.4122 
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦ Sabina Galus and Justyna Kadzińska
   Moisture Sensitivity, Optical, Mechanical and Structural Properties of Whey 
   Protein-Based Edible Films Incorporated with Rapeseed Oil
   Food Technology and Biotechnology 54 (1) 78–89 (2016)
   doi: 10.17113/ftb.54.01.16.3889 
   » Abstract | »
Full Text (PDF) | » Abstract (Croatian)

♦ Sandeep Kumar Gupta and Pradeep Singh Negi 
   Antibacterial Activity of Indian Borage (Plectranthus amboinicus Benth) Leaf
   Extracts 
in Food Systems and Against Natural Microflora in Chicken Meat
   Food Technology and Biotechnology 54 (1) 90–96 (2016)
   doi: 10.17113/ftb.54.01.16.3973 
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)


SCIENTIFIC NOTES

♦ Zoran Zorić, Joško Markić, Sandra Pedisić, Viljemka Bučević-Popović,
   Ivana Generalić-Mekinić, Katarina Grebenar and Tea Kulišić-Bilušić
   Stability of Rosmarinic Acid in Aqueous Extracts from Different Lamiaceae Species 
   after in vitro Digestion with Human Gastrointestinal Enzymes 
   Food Technology and Biotechnology 54 (1) 97–102 (2016)
   doi: 10.17113/ftb.54.01.16.4033 
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦ Mária Presinszká, Klára Štiasna, Tomáš Vyhnánek, Václav Trojan, Eva Mrkvicová, Luděk
   Hřivna and Ladislav Havel
   Identification of Alleles of Puroindoline Genes and Their Effect on Wheat (Triticum 
   aestivum L.) Grain Texture 
   Food Technology and Biotechnology 54 (1) 103–107 (2016)
   doi: 10.17113/ftb.54.01.16.4119 
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦ Janja Trček, Luka Lipoglavšek and Gorazd Avguštin
   16S rRNA in situ Hybridization Followed by Flow Cytometry for Rapid Identification of
   Acetic Acid Bacteria Involved in Submerged Industrial Vinegar Production
   Food Technology and Biotechnology 54 (1) 108–112 (2016) 
   doi: 10.17113/ftb.54.01.16.4041 
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)

♦ Aleksandra Štornik, Barbara Skok and Janja Trček 
   Comparison of Cultivable Acetic Acid Bacterial Microbiota in Organic and Conventional
   Apple Cider Vinegar
   Food Technology and Biotechnology 54 (1) 113–119 (2016)
   doi: 10.17113/ftb.54.01.16.4082 
   » Abstract | » Full Text (PDF) | » Abstract (Croatian)


INSTRUCTIONS TO AUTHORS
[ PDF ]

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