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Food Technology and Biotechnology, Vol. 57 No. 3, 2019


Food Technology and Biotechnology,Vol. 57 No. 3
Publication date: September 2019

Published on HRČAK: 05 November 2019
Table of contents Full text
Nova dostignuća u proizvodnji D-mliječne kiseline iz obnovljivih izvora na primjeru agroindustrijskog otpada (str.293-304) croatianpdf 337 KB
Recent Advances in D-Lactic Acid Production from Renewable Resources: Case Studies on Agro-Industrial Waste Streams (str.293-304) englishpdf 337 KB
Maria Alexandri, Roland Schneider, Kerstin Mehlmann, Joachim Venus
Review article
 
Revijalni prikaz postupaka interesterifikacije pomoću lipaze za proizvodnju strukturiranih lipida (str.305-318) croatianpdf 356 KB
Lipase-Catalyzed Interesterification for the Synthesis of Medium-Long-Medium (MLM) Structured Lipids – A Review (str.305-318) englishpdf 356 KB
Qabul Dinanta Utama, Azis Boing Sitanggang, Dede Robiatul Adawiyah, Purwiyatno Hariyadi
Review article
 
Hibridne mikročestice silicijevog dioksida i lipida kao učinkovito sredstvo za poboljšanje stabilnosti i biološke raspoloživosti kurkumina (str.319-330) croatianpdf 2 MB
Silica-Lipid Hybrid Microparticles as Efficient Vehicles for Enhanced Stability and Bioaccessibility of Curcumin (str.319-330) englishpdf 2 MB
Yudi Ma, Qiang Wang, Dantong Wang, Juan Huang, Rui Sun, Xinyu Mao, Yuan Tian, Qiang Xia
Original scientific paper
 
Priprema i određivanje fizikalno-kemijskih svojstava kompleksa koncentrata proteina sirutke i željeza, dobivenog postupkom sušenja raspršivanjem (str.331-340) croatianpdf 1 MB
Spray-Dried Whey Protein Concentrate-Iron Complex: Preparation and Physicochemical Characterization (str.331-340) englishpdf 1 MB
Indrajeet Singh Banjare, Kamal Gandhi, Khushbu Sao, Rajan Sharma
Original scientific paper
 
Mikroinkapsulacija fenolnih spojeva iz crvenog sirka u esterificiranom škrobu iz bijelog sirka pomoću sušenja raspršivanjem (str.341-349) croatianpdf 573 KB
Microencapsulation of Red Sorghum Phenolic Compounds with Esterified Sorghum Starch as Encapsulant Materials by Spray Drying (str.341-349) englishpdf 573 KB
Adriana García-Gurrola, Susana Rincón, Alberto A. Escobar-Puentes, Alejandro Zepeda, Fernando Martínez-Bustos
Original scientific paper
 
Inhibicija enzimskog posmeđivanja pirea od krumpira pomoću fenolnih spojeva dobivenih ekstrakcijom iz kore manga (Mangifera indica cv. Chok Anan), potpomognute ultrazvukom (str.350-357) croatianpdf 346 KB
Ultrasound-Assisted Extraction of Phenolic Compounds from Mango (Mangifera indica cv. Chok Anan) Peel and Its Inhibitory Effect on Enzymatic Browning of Potato Puree (str.350-357) englishpdf 346 KB
Chotika Jirasuteeruk, Chockchai Theerakulkait
Original scientific paper
 
Uklanjanje slobodnih radikala i indukcija apoptoze pomoću frakcije FA, dobivene proteolizom bioaktivnih peptida izoliranih iz mikroalge Synechococcus sp. VDW (str.358-368) croatianpdf 1 MB
Free Radical Scavenging Properties and Induction of Apoptotic Effects of Fa Fraction Obtained after Proteolysis of Bioactive Peptides from Microalgae Synechococcus sp. VDW (str.358-368) englishpdf 1 MB
Rutairat Suttisuwan, Saranya Phunpruch, Tanatorn Saisavoey, Papassara Sangtanoo, Nuttha Thongchul, Aphichart Karnchanatat
Original scientific paper
 
Strukturne i tehnološko-funkcionalne značajke goveđeg kolagena i njegova primjena u proizvodnji hamburgera (str.369-377) croatianpdf 1 MB
Structural and Techno-Functional Properties of Bovine Collagen and Its Application in Hamburgers (str.369-377) englishpdf 1 MB
Christian Alexandretti, Roberto Verlindo, Guilherme De Souza Hassemer, Alexandra Manzoli, Silvane Souza Roman, Ilizandra Aparecida Fernandes, Geciane Toniazzo Backes, Rogério Luis Cansian, Mônica Beatriz Alvarado Soares, Rodrigo Schwert, Eunice Valduga
Original scientific paper
 
Utjecaj sastava mesnog nadjeva i promjera kobasica na mikrobiotu i senzorne osobine tradicijskih kobasica od mesa divlje svinje (str.378-387) croatianpdf 396 KB
The Influence of Meat Batter Composition and Sausage Diameter on Microbiota and Sensory Traits of Artisanal Wild Boar Meat Sausages (str.378-387) englishpdf 396 KB
Ivica Kos, Ana Zgomba Maksimović, Marija Zunabović-Pichler, Sigrid Mayrhofer, Konrad J. Domig, Mirna Mrkonjić Fuka
Original scientific paper
 
Proizvodnja karotenoida iz nusproizvoda agroindustrije šaržnom fermentacijom i uzgojem s pritokom supstrata s pomoću kvasca Rhodotorula mucilaginosa (str.388-398) croatianpdf 1001 KB
Carotenoid Production by Rhodotorula mucilaginosa in Batch and Fed-Batch Fermentation Using Agroindustrial Byproducts (str.388-398) englishpdf 1001 KB
Tábita Veiga Dias Rodrigues, Thalita D. Amore, Erika Carvalho Teixeira, Janaina Fernandes de Medeiros Burkert
Original scientific paper
 
Ispitivanje biofunkcionalnih značajki sojinog mlijeka fermentiranog s pomoću bakterija mliječno-kiselog vrenja Lactobacillus rhamnosus i Lactobacillus helveticus te njegove stabilnosti prilikom skladištenja (str.399-407) croatianpdf 507 KB
Biofunctional Attributes and Storage Study of Soy Milk Fermented by Lactobacillus rhamnosus and Lactobacillus helveticus (str.399-407) englishpdf 507 KB
Birendra Kumar Mishra, Subrota Hati, Sujit Das, Jashbhai B. Prajapati
Original scientific paper
 
Sastav hlapljivih tvari, boja i senzorna kakvoća jakih alkoholnih pića obogaćenih medicinskom gljivom Ganoderma lucidum i biljnim ekstraktom (str.408-417) croatianpdf 497 KB
Volatile Composition, Colour, and Sensory Quality of Spirit-Based Beverages Enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract (str.408-417) englishpdf 497 KB
Sonja P. Veljović, Nikola S. Tomić, Miona M. Belović, Ninoslav J. Nikićević, Predrag V. Vukosavljević, Miomir P. Nikšić, Vele V. Tešević
Original scientific paper
 
Utjecaj D-aminokiselina iz piva na proizvodnju mokraćne kiseline (str.418-425) croatianpdf 872 KB
Influence of D-Amino Acids in Beer on Formation of Uric Acid (str.418-425) englishpdf 872 KB
Yuhe Kan, Zhikun Zhang, Kunhao Yang, Mengru Ti, Yongqi Ke, Li Wu, Jingkui Yang, Yujian He
Preliminary communication
 
Utjecaj sastava ovčjeg mlijeka tijekom laktacije na čvrstoću i sinerezu sirnog gruša (str.426-433) croatianpdf 238 KB
Effect of Sheep’s Milk Composition on Strength and Syneresis of Rennet-Induced Milk Gel During Lactation (str.426-433) englishpdf 238 KB
Ante Rako, Milna Tudor Kalit, Samir Kalit
Short communication, Note
 
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