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Food Technology and Biotechnology , Vol. 42 No. 1, 2004.

  • Publication date: 15.03.2004.
  • Published on HRČAK: 14.11.2013.

Table of contents

Full text

Production of Transglutaminase by Streptoverticillium ladakanum NRRL-3191 Grown on Media Made from Hydrolysates of Sorghum Straw (page 1-4)

Simón J. Téllez-Luis, Juan J. González-Cabriales, José A. Ramírez, Manuel Vázquez
Original scientific paper

english pdf 129kb
Bovine Blood Constituents as Fat Replacers in Ham Pâté (page 5-10)

Fabiana Ribeiro Viana, Carolina Schaper Bizzotto, Disney Ribeiro Dias, Afonso L. Oliveira, Marialice Pinto Coelho Silvestre
Original scientific paper

english pdf 105kb
Phenolic Compounds from the Fermentation of Cultivars Cabernet Sauvignon and Merlot from the Slovenian Coastal Region (page 11-17)

Iztok Klenar, Marin Berovič, Mojmir Wondra
Original scientific paper

english pdf 90kb
Production of Citric Acid from a New Substrate, Undersized Semolina, by Aspergillus niger (page 19-22)

Emine Alben, Osman Erkmen
Preliminary communication

english pdf 62kb
Kinetic Properties of α-Galactosidase and the Localization of Total Proteins in Erwinia chrysanthemi (page 23-26)

Leonard Vuyani Mabinya, John Morgan Brand, Ndjoko Yei Osée Muyima, Ganka Lubenova Pironcheva
Preliminary communication

english pdf 77kb
Thermal and Carbon Dioxide Inactivation of Alkaline Phosphatase in Buffer and Milk (page 27-32)

Sibel Fadiloglu, Osman Erkmen, Gülten Sekeroglu
Preliminary communication

english pdf 91kb
Guaiacol Peroxidases in Carrot (Daucus carota L.) Root (page 33-36)

Hrvoje Lepeduš, Vera Cesar, Marijana Krsnik-Rasol
Preliminary communication

english pdf 289kb
Influence of Yeast on Polyphenol Composition of Wine (page 37-40)

Andrea Caridi, Antonio Cufari, Raffaele Lovino, Rosanna Palumbo, Idolo Tedesco
Preliminary communication

english pdf 63kb
Reducing the Bitterness of Tuna (Euthynnus pelamis) Dark Meat with Lactobacillus casei subsp. casei ATCC 393 (page 41-45)

Fabiano Cleber Bertoldi, Ernani S. Sant’Anna, Luiz H. Beirão
Preliminary communication

english pdf 78kb
Some Properties of Fresh and Ripened Herby Cheese, a Traditional Variety Produced in Turkey (page 47-50)

Zekai Tarakçi, Hayri Coskun, Yusuf Tunçtürk
Preliminary communication

english pdf 318kb
Chemical Modifications on Proteins Using Glutaraldehyde (page 51-56)

Carla J. S. M. Silva, Fernanda Sousa, Georg Gübitz, Artur Cavaco-Paulo
Short communication, Note

english pdf 166kb
Evaluation of Marine Algae Wakame (Undaria pinnatifida) and Kombu (Laminaria digitata japonica) as Food Supplements (page 57-61)

Nada Kolb, Luciana Vallorani, Nada Milanović, Vilberto Stocchi
Short communication, Note

english pdf 76kb
Quality Characteristics of Retailed Sucuk (Turkish Dry-Fermented Sausage) (page 63-69)

Osman Erkmen, Hüseyin Bozkurt
Short communication, Note

english pdf 114kb
Chemical Analysis in the Quality System (page 71-0)

Božidar Grabarić
Other

english pdf 27kb
In memoriam Prof. Dr. Sc. Branimir Zamola (page 73-74)

Marijan Bošnjak
In memoriam, Obituary

english pdf 41kb

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