Table of Contents | July-September 2018
REVIEWS
♦ Arijana Bušić, Nenad Marđetko, Semjon Kundas, Galina Morzak, Halina Belskaya, Mirela Ivančić
Šantek, Draženka Komes, Srđan Novak and Božidar Šantek
Bioethanol Production from Renewable Raw Materials and Its Separation and Purification:
A Review
Food Technol. Biotechnol. 56 (3) 289-311 (2018)
https://doi.org/10.17113/ftb.56.03.18.5546
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♦ Beti Vidmar and Maša Vodovnik
Microbial Keratinases: Enzymes with Promising Biotechnological Applications
Food Technol. Biotechnol. 56 (3) 312-328 (2018)
https://doi.org/10.17113/ftb.56.03.18.5658
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ORIGINAL SCIENTIFIC PAPERS
♦ Hossein Tavallali, Gohar Deilamy-Rad and Narges Mosallanejad
Development of a New Colorimetric Chemosensor for Selective Determination of Urinary
and Vegetable Oxalate Concentration Through an Indicator Displacement Assay (IDA) in
Aqueous Media
Food Technol. Biotechnol. 56 (3) 329-336 (2018)
https://doi.org/10.17113/ftb.56.03.18.5726
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♦ Simona Žabčíková, Tomáš Mikysek, Libor Červenka and Milan Sýs
Electrochemical Study and Determination of All-trans-Retinol at Carbon Paste Electrode
Modified by a Surfactant
Food Technol. Biotechnol. 56 (3) 337-343 (2018)
https://doi.org/10.17113/ftb.56.03.18.5618
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♦ Priscila Tessmer Scaglioni, Larissa Quadros, Mariane de Paula, Vitor Badiale Furlong, Paulo César
Abreu and Eliana Badiale-Furlong
Inhibition of Enzymatic and Oxidative Processes by Phenolic Extracts from Spirulina sp. and
Nannochloropsis sp.
Food Technol. Biotechnol. 56 (3) 344-353 (2018)
https://doi.org/10.17113/ftb.56.03.18.5495
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♦ Jelena Jović, Aneta Buntić, Neda Radovanović, Bojan Petrović and Ljiljana Mojović
Lignin-Degrading Abilities of Novel Autochthonous Fungal Isolates Trametes hirsuta F13 and
Stereum gausapatum F28
Food Technol. Biotechnol. 56 (3) 354-365 (2018)
https://doi.org/10.17113/ftb.56.03.18.5348
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♦ Guilherme Sabadin Piva, Thiago André Weschenfelder, Elton Franceschi, Rogério Luis Cansian,
Natalia Paroul and Clarice Steffens
Linseed (Linum usitatissimum) Oil Extraction Using Different Solvents
Food Technol. Biotechnol. 56 (3) 366-372 (2018)
https://doi.org/10.17113/ftb.56.03.18.5318
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♦ Lei Feng, Yufeng Xie, Chenmiao Peng, Yuxiaoxue Liu and Haikuan Wang
A Novel Antidiabetic Food Produced via Solid-State Fermentation of Tartary Buckwheat by
L. plantarum TK9 and L. paracasei TK1501
Food Technol. Biotechnol. 56 (3) 373-380 (2018)
https://doi.org/10.17113/ftb.56.03.18.5540
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♦ Stephania Aragón-Rojas, María Ximena Quintanilla-Carvajal and Humberto Hernández-Sánchez
Multifunctional Role of the Whey Culture Medium in the Spray Drying Microencapsulation of
Lactic Acid Bacteria
Food Technol. Biotechnol. 56 (3) 381-397 (2018)
https://doi.org/10.17113/ftb.56.03.18.5285
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♦ Gabriel D. Sáez, Leandro Flomenbaum and Gabriela Zárate
Lactic Acid Bacteria from Argentinean Fermented Foods: Isolation and Characterization for
Their Potential Use as Starters for Fermentation of Vegetables
Food Technol. Biotechnol. 56 (3) 398-410 (2018)
https://doi.org/10.17113/ftb.56.03.18.5631
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♦ Burcu Çabuk, Andrea K. Stone, Darren R. Korber, Takuji Tanaka and Michael T. Nickerson
Effect of Lactobacillus plantarum Fermentation on the Surface and Functional Properties
of Pea Protein-Enriched Flour
Food Technol. Biotechnol. 56 (3) 411-420 (2018)
https://doi.org/10.17113/ftb.56.03.18.5449
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♦ Dragana S. Šeklić, Ana D. Obradović, Milan S. Stanković, Marko N. Živanović, Tatjana Lj. Mitrović,
Slaviša M. Stamenković and Snežana D. Marković
Proapoptotic and Antimigratory Effects of Pseudevernia furfuracea and Platismatia glauca on
Colon Cancer Cell Lines
Food Technol. Biotechnol. 56 (3) 421-430 (2018)
https://doi.org/10.17113/ftb.56.03.18.5727
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♦ Rânmilla Cristhina Santos Castro, Anay Priscilla David de Oliveira, Eline Almeida Rodrigues de Souza,
Tayla Marielle Antunes Correia, Jane Viana de Souza and Francesca Silva Dias
Lactic Acid Bacteria as Biological Control of Staphylococcus aureus in Coalho Goat Cheese
Food Technol. Biotechnol. 56 (3) 431-440 (2018)
https://doi.org/10.17113/ftb.56.03.18.5736
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♦ Lilian E. Figueroa and Diego B. Genovese
Pectin Gels Enriched with Dietary Fibre for the Development of Healthy Confectionery Jams
Food Technol. Biotechnol. 56 (3) 441-453 (2018)
https://doi.org/10.17113/ftb.56.03.18.5641
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