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 Landeka-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)
https://doi.org/10.17113/ftb.54.02.16.4418
» Article details | » 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)
https://doi.org/10.17113/ftb.54.02.16.4220
» Article details | » 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)
https://doi.org/10.17113/ftb.54.02.16.4208
» Article details | » 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)
https://doi.org/10.17113/ftb.54.02.16.4292
» Article details | » 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)
https://doi.org/10.17113/ftb.54.02.16.4166
» Article details | » 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)
https://doi.org/10.17113/ftb.54.02.16.3994
» Article details | » 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)
https://doi.org/10.17113/ftb.54.02.16.4336
» Article details | » 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)
https://doi.org/10.17113/ftb.54.02.16.4319
» Article details | » 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)
https://doi.org/10.17113/ftb.54.02.16.4063
» Article details | » 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)
https://doi.org/10.17113/ftb.54.02.16.4068
» Article details | » 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)
https://doi.org/10.17113/ftb.54.02.16.4304
» Article details | » 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)
https://doi.org/10.17113/ftb.54.02.16.4096
» Article details | » 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)
https://doi.org/10.17113/ftb.54.02.16.4095
» Article details | » 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)
https://doi.org/10.17113/ftb.54.02.16.4582
» Article details | » 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)
https://doi.org/10.17113/ftb.54.02.16.4064
» Article details | » Full Text (PDF) | » Abstract (Croatian)