Table of Contents | July-September 2019



MINIREVIEW 
Cover image taken from Banjare [i]et al[/i]. (pp. 331-340)
♦  Maria Alexandri, Roland Schneider, Kerstin Mehlmann and Joachim Venus
    Recent Advances in D-Lactic Acid Production from Renewable Resources: Case Studies
    on Agro-Industrial Waste Streams
    Food Technology and Biotechnology 57 (3) 293-304 (2019)
    https://doi.org/10.17113/ftb.57.03.19.6023            
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REVIEW

♦  Qabul Dinanta Utama, Azis Boing Sitanggang, Dede Robiatul Adawiyah and Purwiyatno Hariyadi
    Lipase-Catalyzed Interesterification for the Synthesis of Medium-Long-Medium (MLM)
    Structured Lipids – A Review
    Food Technology and Biotechnology 57 (3) 305-318 (2019)
    https://doi.org/10.17113/ftb.57.03.19.6025 
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ORIGINAL SCIENTIFIC PAPERS 

♦  Yudi Ma, Qiang Wang, Dantong Wang, Juan Huang, Rui Sun, Xinyu Mao, Yuan Tian and Qiang Xia
    Silica-Lipid Hybrid Microparticles as Efficient Vehicles for Enhanced Stability and Bioaccessibility of Curcumin
    Food Technology and Biotechnology 57 (3) 319-330 (2019)
    https://doi.org/10.17113/ftb.57.03.19.6035 
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♦  Indrajeet Singh Banjare, Kamal Gandhi, Khushbu Sao and Rajan Sharma
    Spray-Dried Whey Protein Concentrate-Iron Complex: Preparation and Physicochemical Characterization
    Food Technology and Biotechnology 57 (3) 331-340 (2019)
    https://doi.org/10.17113/ftb.57.03.19.6228   
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♦  Adriana García-Gurrola, Susana Rincón, Alberto A. Escobar-Puentes, Alejandro Zepeda and Fernando Martínez-Bustos
    Microencapsulation of Red Sorghum Phenolic Compounds with Esterified Sorghum Starch as Encapsulant Materials by
    Spray Drying
    Food Technology and Biotechnology 57 (3) 341-349 (2019)
    https://doi.org/10.17113/ftb.57.03.19.6146 
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♦  Chotika Jirasuteeruk and Chockchai Theerakulkait
    Ultrasound-Assisted Extraction of Phenolic Compounds from Mango (Mangifera indica cv. Chok Anan) Peel and Its Inhibitory 
    Effect on Enzymatic Browning of Potato Puree
    Food Technology and Biotechnology 57 (3) 350-357 (2019) 
    https://doi.org/10.17113/ftb.57.03.19.5728 
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♦  Rutairat Suttisuwan, Saranya Phunpruch, Tanatorn Saisavoey, Papassara Sangtanoo, Nuttha Thongchul and Aphichart Karnchanatat
    Free Radical Scavenging Properties and Induction of Apoptotic Effects of FA Fraction Obtained after Proteolysis of Bioactive 
    Peptides from Microalgae Synechococcus sp. VDW
    Food Technology and Biotechnology 57 (3) 358-368 (2019)
    https://doi.org/10.17113/ftb.57.03.19.6028 
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♦  Christian Alexandretti, Roberto Verlindo, Guilherme De Souza Hassemer, Alexandra Manzoli, Silvane Souza Roman, Ilizandra Aparecida
    Fernandes, Geciane Toniazzo Backes, Rogério Luis Cansian, Mônica Beatriz Alvarado Soares, Rodrigo Schwert and Eunice Valduga
    Structural and Techno-Functional Properties of Bovine Collagen and Its Application in Hamburgers
    Food Technology and Biotechnology 57 (3) 369-377 (2019)
    https://doi.org/10.17113/ftb.57.03.19.5896  
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♦  Ivica Kos, Ana Zgomba Maksimović, Marija Zunabović-Pichler, Sigrid Mayrhofer, Konrad J. Domig and Mirna Mrkonjić Fuka
    The Influence of Meat Batter Composition and Sausage Diameter on Microbiota and Sensory Traits of Artisanal Wild Boar
    Meat Sausages
    Food Technology and Biotechnology 57 (3) 378-387 (2019) 
    https://doi.org/10.17113/ftb.57.03.19.6197 
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♦  Tábita Veiga Dias Rodrigues, Thalita D. Amore, Erika Carvalho Teixeira and Janaina Fernandes de Medeiros Burkert
    Carotenoid Production by Rhodotorula mucilaginosa in Batch and Fed-Batch Fermentation Using Agroindustrial Byproducts
    Food Technology and Biotechnology 57 (3) 388-398 (2019)
    https://doi.org/10.17113/ftb.57.03.19.6068 
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♦  Birendra Kumar Mishra, Subrota Hati, Sujit Das and Jashbhai B. Prajapati
    Biofunctional Attributes and Storage Study of Soy Milk Fermented by Lactobacillus rhamnosus and Lactobacillus helveticus
    Food Technology and Biotechnology 57 (3) 399-407 (2019)
    https://doi.org/10.17113/ftb.57.03.19.6103 
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♦  Sonja P. Veljović, Nikola S. Tomić, Miona M. Belović, Ninoslav J. Nikićević, Predrag V. Vukosavljević, Miomir P. Nikšić and Vele V. Tešević
    Volatile Composition, Colour, and Sensory Quality of Spirit-Based Beverages Enriched with Medicinal Fungus Ganoderma lucidum
    and Herbal Extract
    Food Technology and Biotechnology 57 (3) 408-417 (2019)
    https://doi.org/10.17113/ftb.57.03.19.6106 
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PRELIMINARY COMMUNICATION

♦  Yuhe Kan, Zhikun Zhang, Kunhao Yang, Mengru Ti, Yongqi Ke, Li Wu, Jingkui Yang and Yujian He
    Influence of D-Amino Acids in Beer on Formation of Uric Acid
    Food Technology and Biotechnology 57 (3) 418-425 (2019)
    https://doi.org/10.17113/ftb.57.03.19.6022  
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SCIENTIFIC NOTE

♦  Ante Rako, Milna Tudor Kalit and Samir Kalit
    Effect of Sheep’s Milk Composition on Strength and Syneresis of Rennet-Induced Milk Gel During Lactation
    Food Technology and Biotechnology 57 (3) 426-433 (2019)
    https://doi.org/10.17113/ftb.57.03.19.6218  
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