Table of Contents | October-December 2019
EDITORIAL
♦ Iva Grabarić Andonovski, Zrinka Pongrac Habdija and Vladimir Mrša
What can we do to improve the peer review system? – A short survey of Food Technology
and Biotechnology peer reviewers' experience
Food Technol. Biotechnol. 57 (4) 436-438 (2019)
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MINIREVIEW
♦ Olaf K. Horbańczuk, Marcin A. Kurek, Atanas G. Atanasov, Mladen Brnčić and Suzana Rimac
Brnčić
The Effect of Natural Antioxidants on Quality and Shelf Life of Beef and Beef Products
Food Technol. Biotechnol. 57 (4) 439-447 (2019)
https://doi.org/10.17113/ftb.57.04.19.6267
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REVIEW
♦ Irena Barukčić, Katarina Lisak Jakopović and Rajka Božanić
Valorisation of Whey and Buttermilk for Production of Functional Beverages – An Overview of Current Possibilities
Food Technol. Biotechnol. 57 (4) 448-460 (2019)
https://doi.org/10.17113/ftb.57.04.19.6460
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ORIGINAL SCIENTIFIC PAPERS
♦ Edina Šertović, Zlatan Sarić, Miroljub Barać, Irena Barukčić, Aleksandar Kostić and Rajka Božanić
Physical, Chemical, Microbiological and Sensory Characteristics of a Probiotic Beverage Produced from Different Mixtures
of Cow's Milk and Soy Beverage by Lactobacillus acidophilus La5 and Yoghurt Culture
Food Technol. Biotechnol. 57 (4) 461-471 (2019)
https://doi.org/10.17113/ftb.57.04.19.6344
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♦ San-San Ang and Mohammad Rashedi Ismail-Fitry
Production of Different Mushroom Protein Hydrolysates as Potential Flavourings in Chicken Soup Using Stem Bromelain
Hydrolysis
Food Technol. Biotechnol. 57 (4) 472-480 (2019)
https://doi.org/10.17113/ftb.57.04.19.6294
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♦ Sonata Gustiene, Gintare Zaborskiene, Anita Rokaityte and Reda Riešute
Effect of Biofermentation with Taxifolin on Physicochemical and Microbiological Properties of Cold-Smoked Pork Sausages
Food Technol. Biotechnol. 57 (4) 481-489 (2019)
https://doi.org/10.17113/ftb.57.04.19.6250
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♦ Gabrielle Cristina Calegari, Vidiany Aparecida Queiroz Santos, Aneli M. Barbosa-Dekker, Cleverson Busso, Robert F. H. Dekker and
Mário Antônio Alves da Cunha
Sulfonated (1→6)-β-D-Glucan (Lasiodiplodan): Preparation, Characterization and Bioactive Properties
Food Technol. Biotechnol. 57 (4) 490-502 (2019)
https://doi.org/10.17113/ftb.57.04.19.6264
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♦ Karolina Brkić Bubola, Marina Lukić, Igor Lukić and Olivera Koprivnjak
Effect of Different Clarification Methods on Volatile Aroma Compound Composition of Virgin Olive Oil
Food Technol. Biotechnol. 57 (4) 503-512 (2019)
https://doi.org/10.17113/ftb.57.04.19.6401
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♦ Senka Vidović, Milica Ramić, Rita Ambrus, Jelena Vladić, Piroska Szabó-Révész and Aleksandra Gavarić
Aronia Berry Processing by Spray Drying: From Byproduct to High Quality Functional Powder
Food Technol. Biotechnol. 57 (4) 513-524 (2019)
https://doi.org/10.17113/ftb.57.04.19.6369
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♦ Mateja Vidmar, Veronika Abram, Barbara Čeh, Lea Demšar and Nataša Poklar Ulrih
White Hop Shoot Production in Slovenia: Total Phenolic, Microelement and Pesticide Residue Content in Five
Commercial Cultivars
Food Technol. Biotechnol. 57 (4) 525-534 (2019)
https://doi.org/10.17113/ftb.57.04.19.6269
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♦ Jannatul Ferdouse, Yuki Kusaba, Yuki Fujimaru, Yuki Yamamoto and Hiroshi Kitagaki
Methionine and Glycine Stabilize Mitochondrial Activity in Sake Yeast During Ethanol Fermentation
Food Technol. Biotechnol. 57 (4) 535-543 (2019)
https://doi.org/10.17113/ftb.57.04.19.5665
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PRELIMINARY COMMUNICATION
♦ Israel Vergara-Álvarez, Francisco Quiroz-Figueroa, María Concepción Tamayo-Ordóñez, Amanda Alejandra Oliva-Hernández, Claudia
Patricia Larralde-Corona and José Alberto Narváez-Zapata
Flocculation and Expression of FLO Genes of a Saccharomyces cerevisiae Mezcal Strain with High Stress Tolerance Culture
for the Biopreservation of Aquatic Food Products
Food Technol. Biotechnol. 57 (4) 544-553 (2019)
https://doi.org/10.17113/ftb.57.04.19.6063
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SCIENTIFIC NOTE
♦ Asghar Ebrahimzadeh, Farhad Pirzad, Hamidreza Tahanian and Morteza Soleimani Aghdam
Influence of Gum Arabic Enriched with GABA Coating on Oxidative Damage of Walnut Kernels
Food Technol. Biotechnol. 57 (4) 554-560 (2019)
https://doi.org/10.17113/ftb.57.04.19.6380
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ACKNOWLEDGEMENT
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