Table of Contents | July-September 2017
MINIREVIEW
♦ Andrea Summer, Paolo Formaggioni, Piero Franceschi, Federica Di Frangia, Federico Righi
and Massimo Malacarne
Cheese as Functional Food: The Example of Parmigiano Reggiano and Grana Padano
Food Technol. Biotechnol. 55 (3) 277–289 (2017)
doi: 10.17113/ftb.55.03.17.5233
» Article details | » Full Text (PDF) | » Abstract (Croatian)
REVIEW
♦ Uroš Andjelkovic, Martina Šrajer Gajdošik, Dajana Gašo-Sokac, Tamara Martinovic
and Djuro Josic
Foodomics and Food Safety: Where We Are
Food Technol. Biotechnol. 55 (3) 290–307 (2017)
doi: 10.17113/ftb.55.03.17.5044
» Article details | » Full Text (PDF) | » Abstract (Croatian)
ORIGINAL SCIENTIFIC PAPERS
♦ Arijit Nath, Gábor Szécsi, Barbara Csehi, Zsuzsa Mednyánszky, Gabriella Kiskó, Éva Bányai,
Mihály Dernovics and András Koris
Production of Hypoallergenic Antibacterial Peptides from Defatted Soybean Meal in
Membrane Bioreactor: A Bioprocess Engineering Study with Comprehensive
Product Characterization
Food Technol. Biotechnol. 55 (3) 308–324 (2017)
doi: 10.17113/ftb.55.03.17.5040
» Article details | » Full Text (PDF) | » Abstract (Croatian)
♦ Angelika-Ioanna Gialleli, Vassilios Ganatsios, Antonia Terpou, Maria Kanellaki, Argyro Bekatorou,
Athanasios A. Koutinas and Dimitra Dimitrellou
Technological Development of Brewing in Domestic Refrigerator Using Freeze-Dried
Raw Materials
Food Technol. Biotechnol. 55 (3) 325–332 (2017)
doi: 10.17113/ftb.55.03.17.4907
» Article details | » Full Text (PDF) | » Abstract (Croatian)
♦ Maria Balcerek, Katarzyna Pielech-Przybylska, Urszula Dziekonska-Kubczak, Piotr Patelski
and Ewelina Strak
Changes in the Chemical Composition of Plum Distillate During Maturation with Oak
Chips under Different Conditions
Food Technol. Biotechnol. 55 (3) 333–359 (2017)
doi: 10.17113/ftb.55.03.17.5145
» Article details | » Full Text (PDF) | » Abstract (Croatian)
♦ Polona Jamnik, Katja Istenic, Tatjana Koštomaj, Tune Wulff, Margrét Geirsdóttir, Annette
Almgren, Rósa Jónsdóttir, Hordur G. Kristinsson and Ingrid Undeland
Bioactivity of Cod and Chicken Protein Hydrolysates before and after in vitro
Gastrointestinal Digestion
Food Technol. Biotechnol. 55 (3) 360–367 (2017)
doi: 10.17113/ftb.55.03.17.5117
» Article details | » Full Text (PDF) | » Abstract (Croatian)
♦ Mirna Mrkonjic Fuka, Ana Zgomba Maksimovic, Irina Tanuwidjaja, Natasa Hulak
and Michael Schloter
Characterization of Enterococcal Community Isolated from an Artisan Istrian Raw
Milk Cheese: Biotechnological and Safety Aspects
Food Technol. Biotechnol. 55 (3) 368–380 (2017)
doi: 10.17113/ftb.55.03.17.5118
» Article details | » Full Text (PDF) | » Abstract (Croatian)
♦ Ana Yanina Bustos, Carla Luciana Gerez, Lina Goumana Mohtar Mohtar, Verónica Irene
Paz Zanini, Mónica Azucena Nazareno, María Pía Taranto and Laura Beatriz Iturriaga
Lactic Acid Fermentation Improved Textural Behaviour, Phenolic Compounds and
Antioxidant Activity of Chia (Salvia hispanica L.) Dough
Food Technol. Biotechnol. 55 (3) 381–389 (2017)
doi: 10.17113/ftb.55.03.17.5133
» Article details | » Full Text (PDF) | » Abstract (Croatian)
PRELIMINARY COMMUNICATIONS
♦ Seline Glorieux, Olivier Goemaere, Liselot Steen and Ilse Fraeye
Phosphate Reduction in Emulsified Meat Products: Impact of Phosphate Type
and Dosage on Quality Characteristics
Food Technol. Biotechnol. 55 (3) 390–397 (2017)
doi: 10.17113/ftb.55.03.17.5089
» Article details | » Full Text (PDF) | » Abstract (Croatian)
♦ Juan C. Ramirez-Suarez, Andrés Álvarez-Armenta, Guillermina García-Sánchez,
Ramón Pacheco-Aguilar, Susana M. Scheuren-Acevedo, Miguel A. Mazorra-Manzano
and Agustín Rascón-Chu
Effect of Amidated Low-Methoxyl Pectin on Physicochemical Characteristics of Jumbo
Squid (Dosidicus gigas) Mantle Muscle Gels
Food Technol. Biotechnol. 55 (3) 398–404 (2017)
doi: 10.17113/ftb.55.03.17.5001
» Article details | » Full Text (PDF) | » Abstract (Croatian)
SCIENTIFIC NOTES
♦ Edyta Malinowska-Panczyk and Ilona Kolodziejska
The Effect of High Pressure and Subzero Temperature on Gelation of Washed Cod
and Salmon Meat
Food Technol. Biotechnol. 55 (3) 405–412 (2017)
doi: 10.17113/ftb.55.03.17.4873
» Article details | » Full Text (PDF) | » Abstract (Croatian)
♦ Robert Dulinski, Bozena Stodolak, Lukasz Byczynski, Aleksander Poreda, Anna
Starzynska-Janiszewska and Krzysztof Zyla
Solid-State Fermentation Reduces Phytic Acid Level, Improves the Profile of Myo-Inositol
Phosphates and Enhances the Availability of Selected Minerals in Flaxseed Oil Cake
Food Technol. Biotechnol. 55 (3) 413–419 (2017)
doi: 10.17113/ftb.55.03.17.4981
» Article details | » Full Text (PDF) | » Abstract (Croatian)
♦ Petya Ivanova, Vesela I. Chalova, Hristo Kalaydzhiev, Mariana Perifanova-Nemska, Turid Rustad
and Lidia Koleva
Pepsin-Assisted Transglutaminase Modification of Functional Properties of a Protein Isolate
Obtained from Industrial Sunflower Meal
Food Technol. Biotechnol. 55 (3) 420–428 (2017)
doi: 10.17113/ftb.55.03.17.5061
» Article details | » Full Text (PDF) | » Abstract (Croatian)
♦ Natka Curko, Marina Tomaševic, Marina Cvjetko Bubalo, Leo Gracin, Ivana Radojcic
Redovnikovic and Karin Kovacevic Ganic
Extraction of Proanthocyanidins and Anthocyanins from Grape Skin by Using Ionic
Liquids
Food Technol. Biotechnol. 55 (3) 429–437 (2017)
doi: 10.17113/ftb.55.03.17.5200
» Article details | » Full Text (PDF) | » Abstract (Croatian)