Table of Contents | July-September 2013

REVIEW

     ♦ Iti Gontia-Mishra and Sharad Tiwari
Molecular Characterization and Comparative Phylogenetic
Analysis of Phytases from Fungi with Their Prospective
        Applications
        Food Technology and Biotechnology 51 (3) 313–326 (2013)
» Abstract | » Full Text (PDF) | » Abstract (Croatian)

ORIGINAL SCIENTIFIC PAPERS

     ♦ Jelena Repar, Davor Zahradka and Ksenija Zahradka
  Accuracy of Genome Reassembly in γ-Irradiated
        Escherichia coli
        Food Technology and Biotechnology 51 (3) 327–337 (2013)
        » Abstract | » Full Text (PDF) | » Abstract (Croatian)

     ♦ Zivile Luksiene, Rita Kokstaite, Pranas Katauskis
and Vladas Skakauskas
        Novel Approach to Effective and Uniform Inactivation of
        Gram-Positive Listeria monocytogenes and Gram-Negative
        Salmonella enterica by Photosensitization
        Food Technology and Biotechnology 51 (3) 338–344 (2013)
        » Article details | » Full Text (PDF) | » Abstract (Croatian)

     ♦ Dorota Kregiel
        Adhesion of Aeromonas hydrophila to Glass Surfaces
        Modified with Organosilanes
        Food Technology and Biotechnology 51 (3) 345–351 (2013)
        » Article details | » Full Text (PDF) | » Abstract (Croatian)

     ♦ Zoran Herceg, Ksenija Markov, Brankica Sobota Šalamon,
        Anet Režek Jambrak, Tomislava Vukušić and Janko Kaliterna
        Effect of High Intensity Ultrasound Treatment on the
        Growth of Food Spoilage Bacteria
        Food Technology and Biotechnology 51 (3) 352–359 (2013)
        » Article details | » Full Text (PDF) | » Abstract (Croatian)

     ♦ Vivek K. Bajpai, Ajay Sharma, Sung Hong Kim
        and Kwang-Hyun Baek
        Phenolic Content and Antioxidant Capacity of Essential
        Oil Obtained from Sawdust of Chamaecyparis obtusa by
        Microwave-Assisted Hydrodistillation
        Food Technology and Biotechnology 51 (3) 360–369 (2013)
        » Article details | » Full Text (PDF) | » Abstract (Croatian)

     ♦ Davide Frumento, Ana Paula do Espirito Santo,
        Bahar Aliakbarian, Alessandro Alberto Casazza, Michela Gallo,
        Attilio Converti and Patrizia Perego
        Development of Milk Fermented with
        Lactobacillus acidophilus Fortified with Vitis vinifera
        Marc Flour
        Food Technology and Biotechnology 51 (3) 370–375 (2013)
        » Article details | » Full Text (PDF) | » Abstract (Croatian)

     ♦ María José Rodríguez-Vaquero, Pedro Aredes
        Aredes-Fernández and María Cristina Manca de Nadra
Phenolic Compounds from Wine as Natural
        Preservatives of Fish Meat
        Food Technology and Biotechnology 51 (3) 376–382 (2013)
        » Abstract | » Full Text (PDF) | » Abstract (Croatian)

     ♦ Graziela V. L. Gomes, Izabella A. S. Simplício,
Eliana B. Souto, Lisandro P. Cardoso and Samantha C. Pinho
        Development of a Lipid Particle for β-Carotene
        Encapsulation Using a Blend of Tristearin and Sunflower
        Oil: Choice of Lipid Matrix and Evaluation of Shelf Life
        of Dispersions
        Food Technology and Biotechnology 51 (3) 383–391 (2013)
        » Article details | » Full Text (PDF) | » Abstract (Croatian)

     ♦ Li Luo, Zhong-Hua Yang, Rong Zeng, Wei Zhou, Yan Zhao,
        Geng-Hua Chen and Hao Huang
        A Novel Microbacterium sp. for Asymmetric Reduction of
        Simple Aromatic Ketone and Its Key Reductase
        Food Technology and Biotechnology 51 (3) 392–402 (2013)
        » Abstract   | » Full Text (PDF) | » Abstract (Croatian)

     ♦ Sabina Galus, Andrzej Lenart, Andrée Voilley
        and Frédéric Debeaufort
        Effect of Oxidized Potato Starch on the Physicochemical
        Properties of Soy Protein Isolate-Based Edible Films
        Food Technology and Biotechnology 51 (3) 403–409 (2013)
        » Article details | » Full Text (PDF) | » Abstract (Croatian)

SCIENTIFIC NOTES

♦ Grzegorz Lesnierowski, Robert Borowiak,
Renata Cegielska-Radziejewska and Jerzy Stangierski
Resorcinol as Protective Agent in Thermochemical
Modification of Lysozyme
Food Technology and Biotechnology 51 (3) 410–413 (2013)
» Article details | » Full Text (PDF) | » Abstract (Croatian)

     ♦ Mirna Mrkonjić Fuka, Marion Engel, Andrea Skelin,
        Bojana Bogovič Matijašić, Sulejman Redžepović and
        Michael Schloter
Culture-Independent Quantitative Approach to
        Monitoring the Dynamics of Bacterial Population
        During Istrian Cheese Ripening
Food Technology and Biotechnology 51 (3) 414–421 (2013)
        » Article details | » Full Text (PDF) | » Abstract (Croatian)

     ♦ Elena Sánchez-Zapata, Estrella Sayas-Barberá,
José A. Pérez-Alvarez and Juana Fernández-López
        The Effect of Replacing Water with Tiger Nut Milk
(Horchata) Liquid Coproduct on the Physicochemical
Properties and Oxidation (Haemopigments and Lipids)
of a Cooked Pork Liver Meat Product
        Food Technology and Biotechnology 51 (3) 422–428 (2013)
        » Article details | » Full Text (PDF) | » Abstract (Croatian)

     ♦ Monica Cristina Cara, Gabriela-Alina Dumitrel, Mirel Glevitzky,
Carmen Mischie and Dana Silaghi-Perju
        Thermal Degradation of Streptomycin Residues in Honey
During Storage
        Food Technology and Biotechnology 51 (3) 429–433 (2013)
        » Article details | » Full Text (PDF) | » Abstract (Croatian)

     ♦ Lipi Das, Utpal Raychaudhuri and Runu Chakraborty
Herbal Fortification of Bread with Fennel Seeds
         Food Technology and Biotechnology 51 (3) 434–440 (2013)
        » Article details | » Full Text (PDF) | » Abstract (Croatian)