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Food Technology and Biotechnology , Vol. 55 No. 1, 2017.

  • Publication date: 23.03.2017.
  • Published on HRČAK: 24.03.2017.

Table of contents

Full text

Biosinteza oksitetraciklina s pomoću Streptomyces rimosus: prošli, sadašnji i budući trendovi razvoja tetraciklinskih antibiotika (page 0-0)

Biosynthesis of Oxytetracycline by Streptomyces rimosus: Past, Present and Future Directions in the Development of Tetracycline Antibiotics (page 3-13)

Hrvoje Petković, Tadeja Lukežič, Jagoda Šušković
Review article

english pdf 1337kb
Pregled općih svojstava i mogućih postupaka obrade otpadnih voda mljekarske industrije (page 0-0)

General Characteristics and Treatment Possibilities of Dairy Wastewater – A Review (page 14-28)

Aleksandar Kolev Slavov
Review article

english pdf 367kb
Razvoj metode za identifikaciju genotipa stare sorte ječma Agordino i određivanje autentičnosti tradicionalnih poljoprivredno-prehrambenih proizvoda (page 0-0)

Developing a Molecular Identification Assay of Old Landraces for the Genetic Authentication of Typical Agro-Food Products: The Case Study of the Barley ‘Agordino’ (page 29-39)

Fabio Palumbo, Giulio Galla, Gianni Barcaccia
Original scientific paper

english pdf 2894kb
Utjecaj temperature uzgoja na ekspresiju gena za biosintezu pigmenta monakolina K u plijesni Monascus sp. (page 0-0)

Effect of Temperature-Shift and Temperature-Constant Cultivation on the Monacolin K Biosynthetic Gene Cluster Expression in Monascus sp. (page 40-47)

Lin Lin, Changlu Wang, Zhenjing Li, Huijia Wu, Mianhua Chen
Original scientific paper

english pdf 598kb
Tri nova soja bakterije Lactobacillus plantarum iz skupine probiotika koji sprečavaju rast serotipa bakterije Salmonella enterica Typhimurium (page 0-0)

Three New Lactobacillus plantarum Strains in the Probiotic Toolbox against Gut Pathogen Salmonella enterica Serotype Typhimurium (page 48-54)

Mia Potočnjak, Petra Pušić, Jadranka Frece, Maja Abram, Tamara Janković, Ivana Gobin
Original scientific paper

english pdf 418kb
Uporaba lokalnih sojeva bakterije Lactococcus lactis kao starter kultura u proizvodnji tradicionalnih crnogorskih sireva (page 0-0)

Lactococci of Local Origin as Potential Starter Cultures for Traditional Montenegrin Cheese Production (page 55-66)

Mirjana Bojanic Rasovic, Sigrid Mayrhofer, Aleksandra Martinovic, Katharina Dürr, Konrad J. Domig
Original scientific paper

english pdf 975kb
Utjecaj dodatka autohtone bakterijske starter kulture i šećera, te temperature na fermentaciju Slavonskog kulena (page 0-0)

The Effect of Autochthonous Starter Culture, Sugars and Temperature on the Fermentation of Slavonian Kulen (page 67-76)

Krešimir Mastanjević, Dragan Kovačević, Jadranka Frece, Ksenija Markov, Jelka Pleadin
Original scientific paper

english pdf 639kb
Svojstva i antioksidacijski kapacitet proteinskih filmova izrađenih od otpadaka iz prerade inćuna (Engraulis encrasicholus) s dodatkom esencijalnog ulja timijana (page 0-0)

Properties and Antioxidant Capacity of Anchovy (Engraulis encrasicholus) By-Product Protein Films Containing Thyme Essential Oil (page 77-85)

Serpil Tural, Sadettin Turhan
Original scientific paper

english pdf 812kb
Optimiranje ekstrakcije ulja sjemenki nara (Punica granatum L.) pomoću mikrovalova i procjena njegovih fizikalno-kemijskih i bioaktivnih svojstava (page 0-0)

Optimisation of Microwave-Assisted Extraction of Pomegranate (Punica granatum L.) Seed Oil and Evaluation of Its Physicochemical and Bioactive Properties (page 86-94)

Hasene Keskin Çavdar, Derya Koçak Yanık, Uğur Gök, Fahrettin Göğüş
Original scientific paper

english pdf 1097kb
Diferencijacija komercijalnih vina sa zaštićenom oznakom izvornosti proizvedenih u Istri (Hrvatska), dobivenih od različitih sorata iz dvije berbe, pomoću hlapljivih sastojaka arome određenih metodom HS-SPME-GC/MS (page 0-0)

Differentiation of Commercial PDO Wines Produced in Istria (Croatia) According to Variety and Harvest Year Based on HS-SPME-GC/MS Volatile Aroma Compound Profiling (page 95-108)

Igor Lukić, Ivana Horvat
Preliminary communication

english pdf 490kb
Polifenoli iz vinskog taloga kao nove funkcionalne bioaktivne tvari za prevenciju oksidacijskog stresa i hiperlipidemije (page 0-0)

Polyphenols from Wine Lees as a Novel Functional Bioactive Compound in the Protection Against Oxidative Stress and Hyperlipidaemia (page 109-116)

Irena Landeka Jurčević, Mirna Dora, Iva Guberović, Marija Petras, Suzana Rimac Brnčić, Domagoj Đikić
Preliminary communication

english pdf 510kb
Utjecaj esencijalnog ulja biljke Echinophora platyloba i primarnog kondenzata dima na suzbijanje rasta bakterije Staphylococcus aureus u goveđem mesu (page 0-0)

The Anti-Staphylococcus aureus Effect of Combined Echinophora platyloba Essential Oil and Liquid Smoke in Beef (page 117-124)

Zahra Pilevar, Hedayat Hosseini, Homa Hajimehdipoor, Farzaneh Shahraz, Leyla Alizadeh, Amin Mousavi Khaneghah, Maryam Mahmoudzadeh
Preliminary communication

english pdf 390kb
Učinkovita metoda kontinuirane proizvodnje eritrola iz glicerola s pomoću gljivice Yarrowia lipolytica MK1 (page 0-0)

An Effective Method of Continuous Production of Erythritol from Glycerol by Yarrowia lipolytica MK1 (page 125-130)

Magdalena Rakicka, Aleksandra M. Mirończuk, Ludwika Tomaszewska-Hetman, Anita Rywińska, Waldemar Rymowicz
Short communication, Note

english pdf 457kb
Procjena akutne toksičnosti umjetnih aroma grožđa, šljive i naranče pomoću testova in vivo (page 0-0)

Assessment of Grape, Plum and Orange Synthetic Food Flavourings Using in vivo Acute Toxicity Tests (page 131-137)

Ila Monize Sousa Sales, Janaína Sousa Barbosa, Fabelina Karollyne Silva dos Santos, Felipe Cavalcanti Carneiro da Silva, Paulo Michel Pinheiro Ferreira, João Marcelo de Castro e Sousa, Ana Paula Peron
Short communication, Note

english pdf 288kb
Adhezija kvasaca iz rodova Candida i Pichia na drvene površine (page 0-0)

Adhesion of Candida spp. and Pichia spp. to Wooden Surfaces (page 138-142)

Ružica Tomičić, Zorica Tomičić, Peter Raspor
Short communication, Note

english pdf 506kb

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