Table of Contents | October-December 2019


EDITORIAL
Cover image taken from Šertović [i]et al[/i]. (pp. 461-471)
♦  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)
    » Article details | » Full Text (PDF) | » XML 

 

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 
    » Article details | » Full Text (PDF) | » Abstract (Croatian) | » XML


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 
    » Article details | » Full Text (PDF) | » Abstract (Croatian) | » XML


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 
    » Article details | » Full Text (PDF) | » Abstract (Croatian) | » XML

 

♦  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 
    » Article details | » Full Text (PDF) | » Abstract (Croatian) | » XML

 

♦  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 
    » Article details | » Full Text (PDF) | » Abstract (Croatian) | » XML

 

♦  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 
    » Article details | » Full Text (PDF) | » Abstract (Croatian) | » XML

 

♦  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 
    » Article details | » Full Text (PDF) | » Abstract (Croatian) | » XML

 

♦  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 
    » Article details | » Full Text (PDF) | » Abstract (Croatian) | » XML

 

♦  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    
    » Article details | » Full Text (PDF) | » Supplement | » Abstract (Croatian) | » XML

 

♦  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 
    » Article details | » Full Text (PDF) | » Abstract (Croatian) | » XML


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 
    » Article details | » Full Text (PDF) | » Supplement | » Abstract (Croatian) | » XML


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 
    » Article details | » Full Text (PDF) | » Abstract (Croatian) | » XML


ACKNOWLEDGEMENT

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