Food Technology and Biotechnology, Vol. 54 No. 1, 2016.

Food Technology and Biotechnology , Vol. 54 No. 1, 2016.

Publication date: 31.03.2016.
Published on HRČAK: 05.04.2016.

Table of contents

Full text

Review of Thawing Time Prediction Models Depending on Process Conditions and Product Characteristics (page 3-12)

Modeli određivanja vremena potrebnog za odmrzavanje hrane ovisno o uvjetima prerade i karakteristikama gotovog proizvoda (page 0-0)

Dariusz Góral, Franciszek Kluza, Walter E. L. Spiess, Katarzyna Kozłowicz
Review article

Udjeli ukupnih fenola, flavan-3-ola i proantocijanidina te oksidacijska stabilnost i antioksidacijski kapacitet čokolade tijekom skladištenja (page 0-0)

Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage (page 13-20)

Jovanka Laličić-Petronĳević, Draženka Komes, Stanislava Gorjanović, Ana Belščak-Cvitanović, Lato Pezo, Ferenc Pastor, Sanja Ostojić, Jovanka Popov-Raljić, Desanka Sužnjević
Original scientific paper

english pdf 350kb

Utjecaj dodatka prirodnih antioksidansa na svojstva ulja pri prženju (page 0-0)

Performance of Different Natural Antioxidant Compounds in Frying Oil (page 21-30)

Buket Aydenız, Emin Yilmaz
Original scientific paper

english pdf 283kb

Amperometrijski biosenzor za određivanje L-askorbinske kiseline u napicima pomoću imobilizirane askorbat oksidaze (page 0-0)

Ascorbate Oxidase-Based Amperometric Biosensor for L-Ascorbic Acid Determination in Beverages (page 31-35)

Gábor Csiffáry, Péter Fűtő, Nóra Adányi, Attila Kiss
Original scientific paper

english pdf 574kb

Proizvodnja bezalkoholnog napitka s povećanim udjelom oligosaharida iz fermentiranih žitarica (page 0-0)

Non-Alcoholic Beverages from Fermented Cereals with Increased Oligosaccharide Content (page 36-44)

Loreta Basinskiene, Grazina Juodeikiene, Daiva Vidmantiene, Maĳa Tenkanen, Tomas Makaravicius, Elena Bartkiene
Original scientific paper

english pdf 395kb

Utjecaj veličine čestica praha zobenih vlakana na fizikalna svojstva peciva izrađenih od pšeničnog brašna (page 0-0)

The Effect of Oat Fibre Powder Particle Size on the Physical Properties of Wheat Bread Rolls (page 45-51)

Marcin Kurek, Jarosław Wyrwisz, Monika Piwińska, Agnieszka Wierzbicka
Original scientific paper

english pdf 590kb

Proizvodnja kruha s dodatkom mikroinkapsuliranih sinbiotika (page 0-0)

The Production of Synbiotic Bread by Microencapsulation (page 52-59)

Mojan Seyedain-Ardabili, Anousheh Sharifan, Babak Ghiassi Tarzi
Original scientific paper

english pdf 594kb

Utjecaj koncentracije ksantohumola na oksidacijsko oštećenje DNA kvasca Saccharomyces cerevisiae (page 0-0)

Dose-Dependent Protective and Inductive Effects of Xanthohumol on Oxidative DNA Damage in Saccharomyces cerevisiae (page 60-69)

Daniel O. Carvalho, Rui Oliveira, Björn Johansson, Luís F. Guido
Original scientific paper

english pdf 676kb

Pročišćavanje i karakterizacija α-amilaze izolirane iz soja Anoxybacillus sp. AH1, stabilne pri visokim temperaturama i u prisutnosti detergenata (page 0-0)

Purification and Characterization of Thermostable and Detergent-Stable α-Amylase from Anoxybacillus sp. AH1 (page 70-77)

Ömer Acer, Fatma Matpan Bekler, Hemşe Pirinççioğlu, Reyhan Gül Güven, Kemal Güven
Original scientific paper

english pdf 695kb

Osjetljivost na vlagu te optička, mehanička i strukturna svojstva jestivih filmova na bazi proteina sirutke s dodatkom repičinog ulja (page 0-0)

Moisture Sensitivity, Optical, Mechanical and Structural Properties of Whey Protein-Based Edible Films Incorporated with Rapeseed Oil (page 78-89)

Sabina Galus, Justyna Kadzińska
Original scientific paper

english pdf 645kb

Antibakterijski učinak ekstrakta lista biljke Plectranthus amboinicus Benth u uzorcima voća, povrća i pilećeg mesa (page 0-0)

Antibacterial Activity of Indian Borage (Plectranthus amboinicus Benth) Leaf Extracts in Food Systems and Against Natural Microflora in Chicken Meat (page 90-96)

Sandeep Kumar Gupta, Pradeep Singh Negi
Original scientific paper

english pdf 757kb

Stabilnost ružmarinske kiseline u vodenim ekstraktima biljaka iz porodice Lamiaceae tijekom simuliranog procesa probave (page 0-0)

Stability of Rosmarinic Acid in Aqueous Extracts from Different Lamiaceae Species after in vitro Digestion with Human Gastrointestinal Enzymes (page 97-102)

Zoran Zorić, Joško Markić, Sandra Pedisić, Viljemka Bučević-Popović, Ivana Generalić-Mekinić, Katarina Grebenar, Tea Kulišić-Bilušić
Short communication, Note

english pdf 536kb

Identifikacija alela gena za puroindolin i njihov utjecaj na teksturu zrna pšenice (Triticum aestivum L.) (page 0-0)

Identification of Alleles of Puroindoline Genes and Their Effect on Wheat (Triticum aestivum L.) Grain Texture (page 103-107)

Mária Presinszká, Klára Štiasna, Tomáš Vyhnánek, Václav Trojan, Eva Mrkvicová, Luděk Hřivna, Ladislav Havel
Short communication, Note

english pdf 573kb

Brzi postupak identifikacije bakterija octenog vrenja tijekom submerzne industrijske proizvodnje octa, lokalizacijom 16S rRNA pomoću hibridizacije in situ i protočne citometrije (page 0-0)

16S rRNA in situ Hybridization Followed by Flow Cytometry for Rapid Identification of Acetic Acid Bacteria Involved in Submerged Industrial Vinegar Production (page 108-112)

Janja Trček, Luka Lipoglavšek, Gorazd Avguštin
Short communication, Note

english pdf 501kb

Identifikacija bakterija octenog vrenja izoliranih iz organski i konvencionalno proizvedenog jabučnog octa (page 0-0)

Comparison of Cultivable Acetic Acid Bacterial Microbiota in Organic and Conventional Apple Cider Vinegar (page 113-119)

Aleksandra Štornik, Barbara Skok, Janja Trček
Short communication, Note

english pdf 289kb

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Food Technology and Biotechnology , Vol. 54 No. 1, 2016.