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Food Technology and Biotechnology , Vol. 51 No. 3, 2013.

  • Publication date: 09.09.2013.
  • Published on HRČAK: 10.10.2013.

Table of contents

Full text

Molecular Characterization and Comparative Phylogenetic Analysis of Phytases from Fungi with Their Prospective Applications (page 313-326)

english pdf 338kb
Molekularne značajke, komparativna filogenetska analiza i moguća primjena fitaza iz plijesni (page 313-326)

Iti Gontia-Mishra, Sharad Tiwari
Review article

Accuracy of Genome Reassembly in γ-Irradiated Escherichia coli (page 327-337)

english pdf 422kb
Preciznost sklapanja genoma bakterije Escherichia coli nakon γ-zračenja (page 327-337)

Jelena Repar, Davor Zahradka, Ksenija Zahradka
Original scientific paper

Novi pristup učinkovitoj i ujednačenoj inaktivaciji Gram-pozitivnih bakterija Listeria monocytogenes i Gram-negativnih bakterija Salmonella enterica pomoću fotosenzibilizacije (page 338-344)

Novel Approach to Effective and Uniform Inactivation of Gram-Positive Listeria monocytogenes and Gram-Negative Salmonella enterica by Photosensitization (page 338-344)

Zivile Luksiene, Rita Kokstaite, Pranas Katauskis, Vladas Skakauskas
Original scientific paper

english pdf 248kb
Prianjanje bakterije Aeromonas hydrophila na staklene površine modificirane pomoću organosilana (page 345-351)

Adhesion of Aeromonas hydrophila to Glass Surfaces Modified with Organosilanes (page 345-351)

Dorota Kregiel
Original scientific paper

english pdf 176kb
Utjecaj ultrazvuka visokog intenziteta na rast bakterija uzročnika kvarenja hrane (page 352-359)

Effect of High Intensity Ultrasound Treatment on the Growth of Food Spoilage Bacteria (page 352-359)

Zoran Herceg, Ksenija Markov, Brankica Sobota Šalamon, Anet Režek Jambrak, Tomislava Vukušić, Janko Kaliterna
Original scientific paper

english pdf 172kb
Fenolni sastav i antioksidativna svojstva esencijalnog ulja dobivenog iz piljevine pačempresa mikrovalnom ekstrakcijom i hidrodestilacijom (page 360-369)

Phenolic Content and Antioxidant Capacity of Essential Oil Obtained from Sawdust of Chamaecyparis obtusa by Microwave-Assisted Hydrodistillation (page 360-369)

Vivek K. Bajpai, Ajay Sharma, Sung Hong Kim, Kwang-Hyun Baek
Original scientific paper

english pdf 205kb
Fermentacija mlijeka obogaćenog mljevenom kominom grožđa s pomoću bakterije Lactobacillus acidophilus (page 370-375)

Development of Milk Fermented with Lactobacillus acidophilus Fortified with Vitis vinifera Marc Flour (page 370-375)

Davide Frumento, Ana Paula do Espirito Santo, Bahar Aliakbarian, Alessandro Alberto Casazza, Michela Gallo, Attilio Converti, Patrizia Perego
Original scientific paper

english pdf 242kb
Primjena fenolnih spojeva iz vina za konzerviranje ribljega mesa (page 376-382)

Phenolic Compounds from Wine as Natural Preservatives of Fish Meat (page 376-382)

María José Rodríguez-Vaquero, Pedro Aredes Aredes-Fernández, María Cristina Manca de Nadra
Original scientific paper

english pdf 177kb
Odabir mješavine tristearina i suncokretovog ulja za enkapsuliranje β-karotena i procjena stabilnosti lipidnih disperzija (page 383-391)

Development of a Lipid Particle for β-Carotene Encapsulation Using a Blend of Tristearin and Sunflower Oil: Choice of Lipid Matrix and Evaluation of Shelf Life of Dispersions (page 383-391)

Graziela V. L. Gomes, Izabella A. S. Simplício, Eliana B. Souto, Lisandro P. Cardoso, Samantha C. Pinho
Original scientific paper

english pdf 242kb
Asimetrična redukcija jednostavnog aromatskog ketona pomoću reduktaze izolirane iz novoga soja Microbacterium sp. (page 392-402)

A Novel Microbacterium sp. for Asymmetric Reduction of Simple Aromatic Ketone and Its Key Reductase (page 392-402)

Li Luo, Zhong-Hua Yang, Rong Zeng, Wei Zhou, Yan Zhao, Geng-Hua Chen, Hao Huang
Original scientific paper

english pdf 250kb
Utjecaj dodatka oksidiranog krumpirovog škroba na fizikalno-kemijska svojstva jestivih filmova proizvedenih od izolata proteina soje (page 403-409)

Effect of Oxidized Potato Starch on the Physicochemical Properties of Soy Protein Isolate-Based Edible Films (page 403-409)

Sabina Galus, Andrzej Lenart, Andrée Voilley, Frédéric Debeaufort
Original scientific paper

english pdf 250kb
Zaštitni učinak rezorcinola pri kemijskoj modifikaciji lizozima izloženog visokoj temperaturi (page 410-413)

Resorcinol as Protective Agent in Thermochemical Modification of Lysozyme (page 410-413)

Grzegorz Lesnierowski, Robert Borowiak, Renata Cegielska-Radziejewska, Jerzy Stangierski
Short communication, Note

english pdf 168kb
Praćenje dinamike bakterijskih populacija tijekom zrenja Istarskog sira bez prethodnog uzgoja mikroorganizama (page 414-421)

Culture-Independent Quantitative Approach to Monitoring the Dynamics of Bacterial Population During Istrian Cheese Ripening (page 414-421)

Mirna Mrkonjić Fuka, Marion Engel, Andrea Skelin, Bojana Bogovič Matijašić, Sulejman Redžepović, Michael Schloter
Short communication, Note

english pdf 232kb
Učinak zamjene vode tekućim nusproizvodom iz proizvodnje napitka od šilja (tzv. horchata) na fizikalno-kemijske značajke i oksidaciju hema i lipida u jetrenoj pašteti (page 422-428)

The Effect of Replacing Water with Tiger Nut Milk (Horchata) Liquid Coproduct on the Physicochemical Properties and Oxidation (Haemopigments and Lipids) of a Cooked Pork Liver Meat Product (page 422-428)

Elena Sánchez-Zapata, Estrella Sayas-Barberá, José A. Pérez-Alvarez, Juana Fernández-López
Short communication, Note

english pdf 235kb
Toplinska razgradnja ostataka streptomicina u medu tijekom skladištenja (page 429-433)

Thermal Degradation of Streptomycin Residues in Honey During Storage (page 429-433)

Monica Cristina Cara, Gabriela-Alina Dumitrel, Mirel Glevitzky, Carmen Mischie, Dana Silaghi-Perju
Short communication, Note

english pdf 287kb
Proizvodnja kruha s dodatkom sjemenki komorača (page 434-440)

Herbal Fortification of Bread with Fennel Seeds (page 434-440)

Lipi Das, Utpal Raychaudhuri, Runu Chakraborty
Short communication, Note

english pdf 255kb

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