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Food Technology and Biotechnology , Vol. 54 No. 2, 2016.

  • Publication date: 24.06.2016.
  • Published on HRČAK: 27.06.2016.

Table of contents

Full text

Mikrobiološka ispravnost i raznolikost autohtone mikrobne populacije sira iz mišine (page 0-0)

Microbiological Quality and Variability of Natural Microbiota in Croatian Cheese Maturing in Lambskin Sacks (page 129-134)

Jadranka Frece, Marija Vrdoljak, Mija Filipčić, Marko Jelić, Iva Čanak, Željko Jakopović, Jelka Pleadin, Ivana Gobin, Tibela Landeka Dragičević, Ksenija Markov
Original scientific paper

english pdf 227kb
Kakvoća i sastav vina sorte airen, proizvedenih fermentacijom s pomoću sekvencijalne kulture kvasaca Lachancea thermotolerans i Saccharomyces cerevisiae (page 0-0)

Quality and Composition of Airén Wines Fermented by Sequential Inoculation of Lachancea thermotolerans and Saccharomyces cerevisiae (page 135-144)

Ángel Benito, Fernando Calderón, Felipe Palomero, Santiago Benito
Original scientific paper

english pdf 466kb
Polifenolni sastav, antioksidacijski kapacitet i in vitro citotoksični učinak voćnih vina (page 0-0)

Phenolic Composition, Antioxidant Capacity and in vitro Cytotoxicity Assessment of Fruit Wines (page 145-155)

Ana Ljevar, Natka Ćurko, Marina Tomašević, Kristina Radošević, Višnja Gaurina Srček, Karin Kovačević Ganić
Original scientific paper

english pdf 484kb
Procjena prebiotičkog učinka pročišćenih galaktooligosaharida in vitro i in vivo (page 0-0)

Evaluation of Prebiotic Effects of High-Purity Galactooligosaccharides in vitro and in vivo (page 156-163)

Ki Bae Hong, Jae Hwan Kim, Hyuk Kon Kwon, Sung Hee Han, Yooheon Park, Hyung Joo Suh
Original scientific paper

english pdf 344kb
Priprema, identifikacija i antioksidacijska svojstva kelatnog kompleksa željeza i oligopeptida izoliranog iz mesa japanske svilaste crne kokoši (Gallus galllus domesticus Brisson) (page 0-0)

Preparation, Identification and Antioxidant Properties of Black-Bone Silky Fowl (Gallus gallus domesticus Brisson) Iron(II)-Oligopeptide Chelate (page 164-171)

Huanglei Pan, Shasha Song, Qiuyue Ma, Hui Wei, Difeng Ren, Jun Lu
Original scientific paper

english pdf 416kb
Svojstva kruha od pšeničnog i raženog brašna u ovisnosti o masenom udjelu soli i metodi pripreme tijesta (page 0-0)

Effect of Various Sodium Chloride Mass Fractions on Wheat and Rye Bread Using Different Dough Preparation Techniques (page 172-179)

Marta Ambrosewicz-Walacik, Małgorzata Tańska, Daniela Rotkiewicz, Andrzej Piętak
Original scientific paper

english pdf 476kb
Kakvoća kruha obogaćenog zrnima žitarica fermentiranim s pomoću gljive Antrodia salmonea (page 0-0)

Quality of Bread Supplemented with Antrodia salmonea-Fermented Grains (page 180-188)

Rao-Chi Chien, Enkhjargal Ulziijargal, Jeng-Leun Mau
Original scientific paper

english pdf 318kb
Morfološka obilježja i kemijski sastav plodova tradicionalnog hrvatskog kultivara ‘Lovranski marun’ (page 0-0)

Morphological Characterization and Chemical Composition of Fruits of the Traditional Croatian Chestnut Variety ‘Lovran Marron’ (page 189-199)

Igor Poljak, Nada Vahčić, Milica Gačić, Marilena Idžojtić
Original scientific paper

english pdf 302kb
Uloga izomera α-, γ- i δ-tokoferola u bifaznoj kinetici uklanjanja DPPH radikala iz uzoraka bučinog ulja i uljnih mješavina (page 0-0)

Involvement of α-, γ- and δ-Tocopherol Isomers from Pumpkin (Cucurbita pepo L.) Seed Oil or Oil Mixtures in the Biphasic DPPH˙ Disappearance Kinetics (page 200-210)

Dalibor Broznić, Gordana Čanadi Jurešić, Čedomila Milin
Original scientific paper

english pdf 310kb
Sinteza oktil-β-glukozida u nekonvencionalnom reakcijskom sustavu, katalizirana pomoću enzima β-glukozidaza, izoliranog iz badema (page 0-0)

Synthesis of Octyl-β-Glucoside Catalyzed by Almond β-Glucosidase in Unconventional Reaction Media (page 211-216)

Irina Mladenoska
Original scientific paper

english pdf 329kb
Razvoj novog modela za opisivanje kinetike prijenosa mase tijekom sušenja latica biljke Echium amoenum Fisch. & Mey. u fluidiziranom sloju (page 0-0)

Development of a New Model for Mass Transfer Kinetics of Petals of Echium amoenum Fisch. & C.A. Mey. under Fluidized Bed Conditions (page 217-227)

Fatemeh Nadi
Original scientific paper

english pdf 510kb
Utjecaj žute svjetlosti valne duljine od 590 nm, emitirane pomoću LED svjetiljki, na skladištenje plodova jabuke, rajčice i paprike babure (page 0-0)

Influence of Yellow Light-Emitting Diodes at 590 nm on Storage of Apple, Tomato and Bell Pepper Fruit (page 228-235)

Doris Kokalj, Janez Hribar, Blaž Cigić, Emil Zlatić, Lea Demšar, Lovro Sinkovič, Helena Šircelj, Grega Bizjak, Rajko Vidrih
Short communication, Note

english pdf 261kb
Spektroskopsko određivanje udjela ukupnih fenola i antioksidacijskog učinka bobičastog voća u bliskom infracrvenom području (page 0-0)

Near-Infrared Spectroscopic Analysis of Total Phenolic Content and Antioxidant Activity of Berry Fruits (page 236-242)

Jasenka Gajdoš Kljusurić, Kiril Mihalev, Ivana Bečić, Ivana Polović, Mariya Georgieva, Senka Djaković, Želimir Kurtanjek
Short communication, Note

english pdf 399kb
Ispitivanje razlike u sastavu hlapljivih spojeva arome kineske rakije tipa Maotai, dobivene višestrukom fermentacijom i destilacijom, pomoću statističkih metoda (page 0-0)

Investigating the Variation of Volatile Compound Composition in Maotai-Flavoured Liquor During Its Multiple Fermentation Steps Using Statistical Methods (page 243-249)

Zheng-Yun Wu, Xue-Jun Lei, De-Wen Zhu, Ai-Min Luo
Short communication, Note

english pdf 311kb
Adsorpcijska svojstva različitih adsorbensa i željezovog(III) hidroksida pri uklanjanju As(V) iz vode (page 0-0)

Adsorption Characteristics of Different Adsorbents and Iron(III) Salt for Removing As(V) from Water (page 250-255)

Josip Ćurko, Marin Matošić, Vlado Crnek, Višnja Stulić, Ivan Mijatović
Short communication, Note

english pdf 318kb

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