Table of Contents | April-June 2020
REVIEW
♦ Vahid Ranaei, Zahra Pilevar, Amin Mousavi Khaneghah and Hedayat Hosseini
Propionic Acid: Method of Production, Current State and Perspectives
Food Technology and Biotechnology 58 (2) 115-127 (2020)
https://doi.org/10.17113/ftb.58.02.20.6356
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ORIGINAL SCIENTIFIC PAPERS
♦ Deni Kostelac, Marija Vrdoljak, Ksenija Markov, Ivančica Delaš, Tjaša Jug, Jasenka
Gajdoš Kljusurić, Željko Jakopović, Iva Čanak, Marko Jelić and Jadranka Frece
SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack
Matured with Probiotic Starter Cultures
Food Technology and Biotechnology 58 (2) 128-137 (2020)
https://doi.org/10.17113/ftb.58.02.20.6439
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♦ Mary S. Kalamaki and Apostolos S. Angelidis
High-Throughput, Sequence-Based Analysis of the Microbiota of Greek Kefir Grains from Two
Geographic Regions
Food Technology and Biotechnology 58 (2) 138-146 (2020)
https://doi.org/10.17113/ftb.58.02.20.6581
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♦ Olfa Oussaief, Zeineb Jrad, Isabelle Adt, Touhami Khorchani and Halima El-Hatmi
Dromedary Milk Protein Hydrolysates Show Enhanced Antioxidant and Functional Properties
Food Technology and Biotechnology 58 (2) 147-158 (2020)
https://doi.org/10.17113/ftb.58.02.20.6337
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♦ Mírian Luisa Faria Freitas, Ana Paula Badan Ribeiro and Vânia Regina Nicoletti
Buriti Oil Emulsions as Affected by Soy Protein Isolate/High-Methoxyl Pectin Ratio, Oil Content
and Homogenization Pressure
Food Technology and Biotechnology 58 (2) 159-172 (2020)
https://doi.org/10.17113/ftb.58.02.20.6210
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♦ Vinicius Jose Bolognesi, Michele Rigon Spier and Carlos Eduardo Rocha Garcia
Brine Solution with Hydrocolloids Used to Enhance the Properties of Sterilized Meat
Food Technology and Biotechnology 58 (2) 173-182 (2020)
https://doi.org/10.17113/ftb.58.02.20.6336
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♦ Fiorella Tulli, María Laura Lemos, Diego R. Gutiérrez, Silvia del C. Rodríguez, Beatriz A. López de Mishima
and Verónica I. Paz Zanini
Electrochemical and Spectrophotometric Methods for Polyphenol and Ascorbic Acid Determination
in Fruit and Vegetable Extracts
Food Technology and Biotechnology 58 (2) 183-191 (2020)
https://doi.org/10.17113/ftb.58.02.20.6593
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♦ Jinal Kesharbhai Chaudhary and Sreeja Mudgal
Antidiabetic and Hypolipidaemic Action of Finger Millet (Eleusine coracana)-Enriched Probiotic
Fermented Milk: An in vivo Rat Study
Food Technology and Biotechnology 58 (2) 192-202 (2020)
https://doi.org/10.17113/ftb.58.02.20.6308
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♦ Stela Križanović, Damir Stanzer, Jasna Mrvčić, Karla Hanousek-Čiča, Elizabeta Kralj and Gordana Čanadi Jurešić
Lipid Composition of Sheffersomyces stipitis M12 Strain Grown on Glycerol as a Carbon Source
Food Technology and Biotechnology 58 (2) 203-213 (2020)
https://doi.org/10.17113/ftb.58.02.20.6540
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♦ Indika Dilrukshi Koralegedara, Charith Aravinda Hettiarachchi, Batugahage Don Rohitha Prasantha and
Kuruppu Mudiyanselage Swarna Wimalasiri
Synthesis of Nano-Scale Biopolymer Particles from Legume Protein Isolates and Carrageenan
Food Technology and Biotechnology 58 (2) 214-222 (2020)
https://doi.org/10.17113/ftb.58.02.20.6279
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♦ Arturo Alberto Velázquez-López, Javier De La Cruz-Medina, Hugo Sergio García, Gilber Vela-Gutiérrez,
Cristóbal Torres-Palacios and Elizabeth León-García
Lipoxygenase and Its Relationship with Ethylene During Ripening of Genetically Modified
Tomato (Solanum lycopersicum)
Food Technology and Biotechnology 58 (2) 223-229 (2020)
https://doi.org/10.17113/ftb.58.02.20.6207
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♦ Jutarut Iewkittayakorn, Kannika Kuechoo, Yaowapa Sukpondma, Vatcharin Rukachaisirikul, Souwalak
Phongpaichit and Wilaiwan Chotigeat
Lovastatin Production by Aspergillus sclerotiorum Using Agricultural Waste
Food Technology and Biotechnology 58 (2) 230-236 (2020)
https://doi.org/10.17113/ftb.58.02.20.6223
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