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  • Publication date: 19.09.2017.
  • Published on HRČAK: 20.09.2017.

Table of contents

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Cheese as Functional Food: The Example of Parmigiano Reggiano and Grana Padano (page 277-289)

Andrea Summer, Paolo Formaggioni, Piero Franceschi, Federica Di Frangia, Federico Righi, Massimo Malacarne
Review article


Foodomics and Food Safety: Where We Are (page 290-307)

Uroš Andjelković, Martina Šrajer Gajdošik, Dajana Gašo-Sokač, Tamara Martinović, Djuro Josić
Review article


Production of Hypoallergenic Antibacterial Peptides from Defatted Soybean Meal in Membrane Bioreactor: A Bioprocess Engineering Study with Comprehensive Product Characterization (page 308-324)

Arij it Nath, Gábor Szécsi, Barbara Csehi, Zsuzsa Mednyánszky, Gabriella Kiskó, Éva Bányai, Mihály Dernovics, András Koris
Original scientific paper


Technological Development of Brewing in Domestic Refrigerator Using Freeze-Dried Raw Materials (page 325-332)

Angelika-Ioanna Gialleli, Vassilios Ganatsios, Antonia Terpou, Maria Kanellaki, Argyro Bekatorou, Athanasios A. Koutinas, Dimitra Dimitrellou
Original scientific paper


Changes in the Chemical Composition of Plum Distillate During Maturation with Oak Chips under Different Conditions (page 333-359)

Maria Balcerek, Katarzyna Pielech-Przybylska, Urszula Dziekońska-Kubczak, Piotr Patelski, Ewelina Strąk
Original scientific paper


Bioactivity of Cod and Chicken Protein Hydrolysates before and after in vitro Gastrointestinal Digestion (page 360-367)

Polona Jamnik, Katja Istenič, Tatjana Koštomaj, Tune Wulff, Margrét Geirsdóttir, Annette Almgren, Rósa Jónsdóttir, Hordur G. Kristinsson, Ingrid Undeland
Original scientific paper


Characterization of Enterococcal Community Isolated from an Artisan Istrian Raw Milk Cheese: Biotechnological and Safety Aspects (page 368-380)

Mirna Mrkonjic Fuka, Ana Zgomba Maksimovic, Irina Tanuwidjaja, Natasa Hulak, Michael Schloter
Original scientific paper


Lactic Acid Fermentation Improved Textural Behaviour, Phenolic Compounds and Antioxidant Activity of Chia (Salvia hispanica L.) Dough (page 381-389)

Ana Yanina Bustos, Carla Luciana Gerez, Lina Goumana Mohtar Mohtar, Verónica Irene Paz Zanini, Mónica Azucena Nazareno, María Pía Taranto, Laura Beatriz Iturriaga
Original scientific paper


Phosphate Reduction in Emulsified Meat Products: Impact of Phosphate Type and Dosage on Quality Characteristics (page 390-397)

Seline Glorieux, Olivier Goemaere, Liselot Steen, Ilse Fraeye
Preliminary communication


Effect of Amidated Low-Methoxyl Pectin on Physicochemical Characteristics of Jumbo Squid (Dosidicus gigas) Mantle Muscle Gels (page 398-404)

Juan C. Ramirez-Suarez, Andrés Álvarez-Armenta, Guillermina García-Sánchez, Ramón Pacheco-Aguilar, Susana M. Scheuren-Acevedo, Miguel A. Mazorra-Manzano, Agustín Rascón-Chu
Preliminary communication


The Effect of High Pressure and Subzero Temperature on Gelation of Washed Cod and Salmon Meat (page 405-412)

Edyta Malinowska-Pańczyk
Short communication, Note


Solid-State Fermentation Reduces Phytic Acid Level, Improves the Profile of Myo-Inositol Phosphates and Enhances the Availability of Selected Minerals in Flaxseed Oil Cake (page 413-419)

Robert Duliński, Bożena Stodolak, Łukasz Byczyński, Aleksander Poreda, Anna Starzyńska-Janiszewska, Krzysztof Żyła
Short communication, Note


Pepsin-Assisted Transglutaminase Modification of Functional Properties of a Protein Isolate Obtained from Industrial Sunflower Meal (page 420-428)

Petya Ivanova, Vesela I. Chalova, Hristo Kalaydzhiev, Mariana Perifanova-Nemska, Turid Rustad, Lidia Koleva
Short communication, Note


Extraction of Proanthocyanidins and Anthocyanins from Grape Skin by Using Ionic Liquids (page 429-437)

Natka Ćurko, Marina Tomašević, Marina Cvjetko Bubalo, Leo Gracin, Ivana Radojčić Redovniković, Karin Kovačević Ganić
Short communication, Note


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