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Food Technology and Biotechnology , Vol. 43 No. 3, 2005.

  • Publication date: 15.09.2005.
  • Published on HRČAK: 13.11.2013.

Table of contents

Full text

Effect of High Pressure and Heat on Bacterial Toxins (page 211-217)

Dirk Margosch, Maximilian Moravek, Michael G. Gänzle, Erwin Märtlbauer, Rudi F. Vogel, Matthias A. Ehrmann
Original scientific paper

english pdf 98kb
Influence of Growth Medium on Hydrogen Peroxide and Bacteriocin Production of Lactobacillus Strains (page 219-225)

Zsolt Zalán, Edina Németh, Ágnes Baráth, Anna Halász
Original scientific paper

english pdf 208kb
Effect of Media Components on the Mycelial Film Formation in Submerged Culture of Lentinus edodes (Shiitake) (page 227-234)

Olga M. Tsivileva, Alexei N. Pankratov, Valentina E. Nikitina, Lidiya V. Garibova
Original scientific paper

english pdf 144kb
Screening of Inexpensive Nitrogen Sources for Production of L(+) Lactic Acid from Starch by Amylolytic Lactobacillus amylophilus GV6 in Single Step Fermentation (page 235-239)

Mohammad Altaf, Basa Janakiram Naveena, Gopal Reddy
Original scientific paper

english pdf 87kb
A Shortcut to the Production of High Ethanol Concentration from Jerusalem Artichoke Tubers (page 241-246)

Xiang-Yang Ge, Wei-Guo Zhang
Original scientific paper

english pdf 93kb
The Relationship Between Protein Fractions of Wheat Gluten and the Quality of Ring-Shaped Rolls Evaluated by the Echolocation Method (page 247-253)

Lina Jakubauskiene, Grazina Juodeikiene
Original scientific paper

english pdf 121kb
Protein Patterns and Plasmid Profiles of the Bacterial Strains Isolated from a Poultry Slaughterhouse in Ankara, Turkey (page 255-262)

Leyla Açik, Ayhan Temiz, Ayten Çelebi, Sevim Arslan, Remziye Yilmaz
Original scientific paper

english pdf 119kb
Improvement of the Microbiological Safety of Two Chilled Semi-Prepared Meals by Gamma Irradiation (page 263-269)

József Farkas, Éva Andrássy, Katalin Polyák-Fehér
Original scientific paper

english pdf 82kb
A Comparison of Methods Used to Define the Phenolic Content and Antioxidant Activity of Croatian Wines (page 271-276)

Jasenka Piljac, Sanja Martinez, Lidija Valek, Tamara Stipčević, Karin Kovačević Ganić
Original scientific paper

english pdf 118kb
Biodiversity of Yeasts During Plum Wegierka Zwykla Spontaneous Fermentation (page 277-282)

Pawel Satora, Tadeusz Tuszynski
Original scientific paper

english pdf 94kb
Factors Affecting the Growth and Production of Milk-Clotting Enzyme by Amylomyces rouxii in Rice Liquid Medium (page 283-288)

Pei-Jing Yu, Cheng-Chun Chou
Preliminary communication

english pdf 96kb
Microbial Characterization of Table Olives Processed According to Spanish and Natural Styles (page 289-294)

Daniela Campaniello, Antonio Bevilacqua, Daniela D’Amato, Maria Rosaria Corbo, Clelia Altieri, Milena Sinigaglia
Preliminary communication

english pdf 102kb
Molecular Methods Used for the Identification of Potentially Probiotic Lactobacillus reuteri Strains (page 295-300)

Agnes Weiss, Hans Peter Lettner, Walter Kramer, Helmut Karl Mayer, Wolfgang Kneifel
Short communication, Note

english pdf 169kb
Does Probiotic Yeast Act as Antigenotoxin? (page 301-305)

Malda Maija Toma, Jekabs Raipulis, Inta Kalnina, Reinis Rutkis
Short communication, Note

english pdf 81kb
Effects of Fermentation Temperature and Time on the Physicochemical and Sensory Characteristics of Douchi (page 307-311)

Chuanlai Xu, Kai Hao, Chifang Peng, Weihui Cai, Zhengyu Jin
Short communication, Note

english pdf 74kb

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