Skoči na glavni sadržaj

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

  • Datum izdavanja: 15.09.2005.
  • Objavljen na Hrčku: 13.11.2013.

Sadržaj

Puni tekst

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

Dirk Margosch, Maximilian Moravek, Michael G. Gänzle, Erwin Märtlbauer, Rudi F. Vogel, Matthias A. Ehrmann
Izvorni znanstveni članak

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

Zsolt Zalán, Edina Németh, Ágnes Baráth, Anna Halász
Izvorni znanstveni članak

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

Olga M. Tsivileva, Alexei N. Pankratov, Valentina E. Nikitina, Lidiya V. Garibova
Izvorni znanstveni članak

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

Mohammad Altaf, Basa Janakiram Naveena, Gopal Reddy
Izvorni znanstveni članak

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

Xiang-Yang Ge, Wei-Guo Zhang
Izvorni znanstveni članak

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

Lina Jakubauskiene, Grazina Juodeikiene
Izvorni znanstveni članak

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

Leyla Açik, Ayhan Temiz, Ayten Çelebi, Sevim Arslan, Remziye Yilmaz
Izvorni znanstveni članak

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

József Farkas, Éva Andrássy, Katalin Polyák-Fehér
Izvorni znanstveni članak

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

Jasenka Piljac, Sanja Martinez, Lidija Valek, Tamara Stipčević, Karin Kovačević Ganić
Izvorni znanstveni članak

engleski pdf 118kb
Biodiversity of Yeasts During Plum Wegierka Zwykla Spontaneous Fermentation (str. 277-282)

Pawel Satora, Tadeusz Tuszynski
Izvorni znanstveni članak

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

Pei-Jing Yu, Cheng-Chun Chou
Prethodno priopćenje

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

Daniela Campaniello, Antonio Bevilacqua, Daniela D’Amato, Maria Rosaria Corbo, Clelia Altieri, Milena Sinigaglia
Prethodno priopćenje

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

Agnes Weiss, Hans Peter Lettner, Walter Kramer, Helmut Karl Mayer, Wolfgang Kneifel
Kratko priopćenje

engleski pdf 169kb
Does Probiotic Yeast Act as Antigenotoxin? (str. 301-305)

Malda Maija Toma, Jekabs Raipulis, Inta Kalnina, Reinis Rutkis
Kratko priopćenje

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

Chuanlai Xu, Kai Hao, Chifang Peng, Weihui Cai, Zhengyu Jin
Kratko priopćenje

engleski pdf 74kb

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