Chemical, Physicochemical, Nutritional, Microbiological, Sensory and Rehydration Characteristics of Instant Whole Beans (Phaseolus vulgaris)

JOURNAL ARTICLE published 30 March 2015 in Food Technology and Biotechnology

Authors: José Armando Ulloa | Center of Food Technology, Autonomous University of Nayarit, Ciudad de la Cultura Amado Nervo, Tepic, CP 63155 Nayarit, Mexico | Silvia Jazmin Ibarra-Zavala | Silvia Patricia Ramírez-Salas | Petra Rosas-Ulloa | José Carmen Ramírez-Ramírez | Blanca Estela Ulloa-Rangel | Academic Unit of Chemical Biology and Pharmaceutical Sciences, Autonomous University of Nayarit, Ciudad de la Cultura Amado Nervo, Tepic, CP 63155 Nayarit, Mexico | Academic Unit of Chemical Biology and Pharmaceutical Sciences, Autonomous University of Nayarit, Ciudad de la Cultura Amado Nervo, Tepic, CP 63155 Nayarit, Mexico | Center of Food Technology, Autonomous University of Nayarit, Ciudad de la Cultura Amado Nervo, Tepic, CP 63155 Nayarit, Mexico | Academic Unit of Veterinary and Animal Science, Autonomous University of Nayarit, Carretera a Chapalilla, Compostela, CP 63700 Nayarit, Mexico | Academic Unit of Chemical Biology and Pharmaceutical Sciences, Autonomous University of Nayarit, Ciudad de la Cultura Amado Nervo, Tepic, CP 63155 Nayarit, Mexico

In vitro Antioxidant Activities of Sodium Zinc and Sodium Iron Chlorophyllins from Pine Needles

JOURNAL ARTICLE published 23 December 2014 in Food Technology and Biotechnology

Authors: Ruzhen Zhan | Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, PR China | Jian Wu | Jie Ouyang | Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, PR China | Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, PR China

Characterization of Collagen from Sakhalin Taimen Skin as Useful Biomass

JOURNAL ARTICLE published December 2020 in Food Technology and Biotechnology

Authors: Takeshi Nagai | Masataka Saito | Yasuhiro Tanoue | Norihisa Kai | Nobutaka Suzuki

Physicochemical Characterization, Stability and Cytotoxicity of a Blue Dye Obtained from Genipap (Genipa americana L.) Fruit

JOURNAL ARTICLE published March 2021 in Food Technology and Biotechnology

Authors: Camila Verly de Miranda Sabino | Bárbara Janaína Paula da Silva | Danielle Lima Bezerra de Menezes | Felipe Moura Araújo da Silva | Tatiane Pereira de Souza | Hector Henrique Ferreira Koolen | Ádley Antonini Neves de Lima | Emerson Silva Lima

The Use of Thermal Analysis and Photoacoustic Spectroscopy in the Evaluation of Maltodextrin Microencapsulation of Anthocyanins from Juçara Palm Fruit (Euterpe edulis Mart.) and Its Application in Food

JOURNAL ARTICLE published 2015 in Food Technology and Biotechnology

Authors: Ana Paula da Silva dos Passos | Postgraduate Program in Food Science, State University of Maringá (UEM), Avenida Colombo, 5790, CEP 87020-900, Maringá-PR, Brazil | Grasiele Scaramal Madrona | Vanessa Aparecida Marcolino | Mauro Luciano Baesso | Graciette Matioli | Postgraduate Program in Food Science, State University of Maringá (UEM), Avenida Colombo, 5790, CEP 87020-900, Maringá-PR, Brazil | Food Technology Department, Federal Institute for Education, Science and Technology of Paraná (IFPR), R. José Felipe Tequinha, 1400 - 87703-536, Paranavaí, PR, Brazil | Physics Department, State University of Maringá(UEM), Avenida Colombo, 5790, CEP 87020-900, Maringá-PR, Brazil | Postgraduate Program in Food Science, State University of Maringá (UEM), Avenida Colombo, 5790, CEP 87020-900, Maringá-PR, Brazil

Physical, Chemical, Microbiological and Sensory Characteristics of a Probiotic Beverage Produced from Different Mixtures of Cow's Milk and Soy Beverage by Lactobacillus acidophilus La5 and Yoghurt Culture

JOURNAL ARTICLE published 2019 in Food technology and biotechnology

Authors: Edina Šertović | Zlatan Sarić | Miroljub Barać | Irena Barukčić | Aleksandar Kostić | Rajka Božanić

The Potential of Combined Emulsification and Spray Drying Techniques for Encapsulation of Polyphenols from Rosemary (Rosmarinus officinalis L.) Leaves

JOURNAL ARTICLE published 2018 in Food Technology and Biotechnology

Authors: Arijana Bušić | University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000 Zagreb, Croatia | Draženka Komes | Ana Belšćak-Cvitanović | Aleksandra Vojvodić Cebin | Igor Špoljarić | Gordan Mršić | Song Miao | University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000 Zagreb, Croatia | University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000 Zagreb, Croatia | University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000 Zagreb, Croatia | Forensic Science Centre ‘‘Ivan Vučetić’’ Zagreb; Forensic Science Office, University of Zagreb, Ilica 335, HR-10000 Zagreb, Croatia | Forensic Science Centre ‘‘Ivan Vučetić’’ Zagreb; Forensic Science Office, University of Zagreb, Ilica 335, HR-10000 Zagreb, Croatia | Teagasc Food Research Center, Moorepark, Fermoy, Ireland

Lactobacillus casei loaded Soy Protein-Alginate Microparticles prepared by Spray-Drying

JOURNAL ARTICLE published 2017 in Food Technology and Biotechnology

Authors: Jasmina Hadzieva | Faculty of Pharmacy, University “Ss Cyril and Methodius”, Mother Theresa 47, 1000 Skopje, Republic of Macedonia | Kristina Mladenovska | Maja Simonoska Crcarevska | Marija Glavaš Dodov | Simona Dimchevska | Nikola Geškovski | Anita Grozdanov | Emil Popovski | Gjorjgji Petruševski | Marina Chachorovska | Tanja Petreska Ivanovska | Lidija Petruševska-Tozi | Sonja Ugarkovic | Katerina Goracinova | Faculty of Pharmacy, University “Ss Cyril and Methodius”, Mother Theresa 47, 1000 Skopje, Republic of Macedonia | Faculty of Pharmacy, University “Ss Cyril and Methodius”, Mother Theresa 47, 1000 Skopje, Republic of Macedonia | Faculty of Pharmacy, University “Ss Cyril and Methodius”, Mother Theresa 47, 1000 Skopje, Republic of Macedonia | Faculty of Pharmacy, University “Ss Cyril and Methodius”, Mother Theresa 47, 1000 Skopje, Republic of Macedonia | Faculty of Pharmacy, University “Ss Cyril and Methodius”, Mother Theresa 47, 1000 Skopje, Republic of Macedonia | Faculty of Pharmacy, University “Ss Cyril and Methodius”, Mother Theresa 47, 1000 Skopje, Republic of Macedonia | Institute of Chemistry, Faculty of Natural Sciences and Mathematics, University “Ss. Cyril and Methodius”, Arhimedova 5, 1000 Skopje, Republic of Macedonia | Research and Development Unit, Alkaloid AD Skopje, Aleksandar Makedonski 12, 1000 Skopje, Republic of Macedonia | Research and Development Unit, Alkaloid AD Skopje, Aleksandar Makedonski 12, 1000 Skopje, Republic of Macedonia | Faculty of Pharmacy, University “Ss Cyril and Methodius”, Mother Theresa 47, 1000 Skopje, Republic of Macedonia | Faculty of Pharmacy, University “Ss Cyril and Methodius”, Mother Theresa 47, 1000 Skopje, Republic of Macedonia | Research and Development Unit, Alkaloid AD Skopje, Aleksandar Makedonski 12, 1000 Skopje, Republic of Macedonia | Faculty of Pharmacy, University “Ss Cyril and Methodius”, Mother Theresa 47, 1000 Skopje, Republic of Macedonia

Development and Structural Behaviour of Soybean Gelato

JOURNAL ARTICLE published 2018 in Food Technology and Biotechnology

Authors: Juliana Savio | Department of Food Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, Brazil | Daiane Preci | Murilo Castelle | Alexandra Manzolli | Ilizandra Aparecida Fernandes | Alexander Junges | Rosicler Colet | Mercedes Carrão-Panizzi | Cecilia Abirached | Juliana Steffens | Eunice Valduga | Department of Food Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, Brazil | Department of Food Engineering- Unochapecó –Avenida Senador Attílio Fontana, 591-E- Efapi, Chapecó, Brazil | Department of Food Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, Brazil | Department of Food Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, Brazil | Department of Food Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, Brazil | Department of Food Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, Brazil | Brazilian Agricultural Research Corporation. Rodovia BR 285, Km 294, Passo Fundo, Brazil | Department of Food Science and Technology, Facultad de Química, Universidad de la República, Av. General Flores 2124, Montevideo, Uruguay | Department of Food Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, Brazil | Department of Food Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, Brazil

Effects of Exogenous Enzymatic Treatment During Processing on the Sensory Quality of Anxi Tieguanyin Summer Oolong Tea

JOURNAL ARTICLE published 2015 in Food Technology and Biotechnology

Authors: Xue-Bo Zhang | Key Laboratory of Tea Biochemistry & Biotechnology, Ministry of Education and Ministry of Agriculture, Anhui Agricultural University, Hefei, Anhui 230036, China | Xian-Feng Du | Key Laboratory of Tea Biochemistry & Biotechnology, Ministry of Education and Ministry of Agriculture, Anhui Agricultural University, Hefei, Anhui 230036, China

Antagonistic Effect of Pseudomonas sp. CMI-1 on Food-Borne Pathogenic Listeria monocytogenes

JOURNAL ARTICLE published 2015 in Food Technology and Biotechnology

Authors: Ágnes Belák | Department of Microbiology and Biotechnology, Faculty of Food Science, Corvinus University of Budapest, H-1118 Budapest, Somlói út 14-16, Hungary | Anna Maráz

Optimization of Sour Cherry Juice Spray Drying as Affected by Carrier Material and Temperature

JOURNAL ARTICLE published 2016 in Food Technology and Biotechnology

Authors: Ivona Elez Garofulić | Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia | Zoran Zorić | Sandra Pedisić | Verica Dragović-Uzelac | Faculty of Food Technology and Biotechnology, Centre Zadar, Petra Kasandrića 6, HR-23000 Zadar, Croatia | Faculty of Food Technology and Biotechnology, Centre Zadar, Petra Kasandrića 6, HR-23000 Zadar, Croatia | Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia

Assessment of Drying Characteristics and Texture in Relation with Micromorphological Traits of Carob Pods and Seeds (Ceratonia silliqua L.)

JOURNAL ARTICLE published 2016 in Food Technology and Biotechnology

Authors: Maja Benković | University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000 Zagreb, Croatia | Siniša Srečec | Ingrid Bauman | Damir Ježek | Sven Karlović | Dario Kremer | Ksenija Karlović | Renata Erhatić | Križevci College of Agriculture, M. Demerca 1, HR-48260 Križevci, Croatia | University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000 Zagreb, Croatia | University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000 Zagreb, Croatia | University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000 Zagreb, Croatia | University of Zagreb, Faculty of Pharmacy and Biochemistry, Schrottova 39, HR-10000 Zagreb, Croatia | University of Zagreb, Faculty of Agriculture, Svetošimunska 25, HR-10000 Zagreb, Croatia | Križevci College of Agriculture, M. Demerca 1, HR-48260 Križevci, Croatia

The Genetic, Biochemical, Nutritional and Antimicrobial Characteristics of Pomegranate (Punica granatum L.) Grown in Istria

JOURNAL ARTICLE published 2017 in Food Technology and Biotechnology

Authors: Ana Miklavčič Višnjevec | Faculty of Mathematics, Natural Sciences and Information Technologies, University of Primorska, Glagoljaška 8, SI-6000 Koper, Slovenia | Ajda Ota | Mihaela Skrt | Bojan Butinar | Sonja Smole Možina | Nina Gunde Cimerman | Marijan Nečemer | Alenka Baruca Arbeiter | Matjaž Hladnik | Marin Krapac | Dean Ban | Milena Bučar-Miklavčič | Nataša Poklar Ulrih | Dunja Bandelj | Biotechnical Faculty, University of Ljubljana, Jamnikarjeva ulica 101, Ljubljana, SI-1000, Slovenia 3Science and Research Centre Koper, Garibaldijeva 1, SI-6000 Koper, Slovenia | Biotechnical Faculty, University of Ljubljana, Jamnikarjeva ulica 101, Ljubljana, SI-1000, Slovenia 3Science and Research Centre Koper, Garibaldijeva 1, SI-6000 Koper, Slovenia | Science and Research Centre Koper, Garibaldijeva 1, SI-6000 Koper, Slovenia | Biotechnical Faculty, University of Ljubljana, Jamnikarjeva ulica 101, Ljubljana, SI-1000, Slovenia | Centre of Excellence for Integrated Approaches in Chemistry and Biology of Proteins (CipKeBiP), Jamova 39, SI-Ljubljana, Slovenia | ‘Jožef Stefan’ Institute, Jamova cesta 39, SI-1000 Ljubljana, Slovenia | Faculty of Mathematics, Natural Sciences and Information Technologies, University of Primorska, Glagoljaška 8, SI-6000 Koper, Slovenia | Faculty of Mathematics, Natural Sciences and Information Technologies, University of Primorska, Glagoljaška 8, SI-6000 Koper, Slovenia | Institute of Agriculture and Tourism, Ul. Karla Huguesa 8, CR-52440 Poreč, Croatia | Institute of Agriculture and Tourism, Ul. Karla Huguesa 8, CR-52440 Poreč, Croatia | Science and Research Centre Koper, Garibaldijeva 1, SI-6000 Koper, Slovenia | Biotechnical Faculty, University of Ljubljana, Jamnikarjeva ulica 101, Ljubljana, SI-1000, Slovenia | Faculty of Mathematics, Natural Sciences and Information Technologies, University of Primorska, Glagoljaška 8, SI-6000 Koper, Slovenia

Synthesis of Galactosyl Derivative of Gluconic Acid with Transglycosylation Activity of β-galactosidase

JOURNAL ARTICLE published 2017 in Food Technology and Biotechnology

Authors: Aleksandra Wojciechowska | Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Stefanowskiego 4/10, 90-924 Lodz, Poland | Robert Klewicki | Michał Sójka | Elżbieta Klewicka | Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Stefanowskiego 4/10, 90-924 Łódź, Poland | Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Stefanowskiego 4/10, 90-924 Łódź, Poland | Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wólczańska 171/173, 90-924 Lodz, Poland

The Effect of High Pressure and Subzero Temperature on Gelation of Washed Cod and Salmon Meat

JOURNAL ARTICLE published 2017 in Food Technology and Biotechnology

Authors: Edyta Malinowska-Pańczyk | Department of Food Chemistry, Technology and Biotechnology, Chemical Faculty, Gdansk University of Technology, G. Narutowicza 11/12, PL-80-233 Gdańsk, Poland | Ilona Kołodziejska | Department of Food Chemistry, Technology and Biotechnology, Chemical Faculty, Gdansk University of Technology, G. Narutowicza 11/12, PL-80-233 Gdańsk, Poland

Bioactivity of Cod and Chicken Protein Hydrolysates before and after in vitro Gastrointestinal Digestion

JOURNAL ARTICLE published 2017 in Food Technology and Biotechnology

Authors: Polona Jamnik | Biotechnical Faculty, Department of Food Science and Technology, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia | Katja Istenič | Tatjana Koštomaj | Tune Wulf | Margret Geirsdottir | Annette Almgren | Rosa Jonsdottir | Hordur G. Kristinsson | Ingrid Undeland | Biotechnical Faculty, Department of Food Science and Technology, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia | Biotechnical Faculty, Department of Food Science and Technology, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia | National Food Institute, Technical University of Denmark, Anker Engelunds Vej 1, 2800 Kgs. Lyngby, Denmark | Matis Ltd, Icelandic Food and Biotech R&D, Vinlandsleid 12, 113 Reykjavík, Iceland | Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Kemivägen 10, 412 96 Göteborg, Sweden | Matis Ltd, Icelandic Food and Biotech R&D, Vinlandsleid 12, 113 Reykjavík, Iceland | Matis Ltd, Icelandic Food and Biotech R&D, Vinlandsleid 12, 113 Reykjavík, Iceland | Department of Food Science and Human Nutrition, University of Florida, 572 Newell Drive, Gainesville, FL 32611, USA | Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Kemivägen 10, 412 96 Göteborg, Sweden

Studies on Power Ultrasound Process Optimization and Its Comparative Analysis with Conventional Thermal Processing for Treatment of Raw Honey

JOURNAL ARTICLE published 2017 in Food Technology and Biotechnology

Authors: Sandeep Janghu | Department of Food Product Development, IIFPT, MoFPI, Thanjavur-613005 Tamil Nadu, India | Manab B. Bera | Vikas Nanda | Ashish Rawson | Department of Food Engineering and Technology, SLIET, Longowal-148106 Sangrur, Punjab, India | Department of Food Engineering and Technology, SLIET, Longowal-148106 Sangrur, Punjab, India | Department of Food Engineering and Technology, SLIET, Longowal-148106 Sangrur, Punjab, India | Department of Food Safety and Quality Testing, IIFPT, MoFPI, Thanjavur-613005 Tamil Nadu, India

Performance of a Two-Stage Membrane System for Bromelain Separation from Pineapple Waste Mixture as Impacted by Enzymatic Pre-Treatment and Diafiltration

JOURNAL ARTICLE published 2018 in Food Technology and Biotechnology

Authors: Mohd Zuhair Mohd Nor | Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria University, PO Box 14428, 8001 Melbourne, Australia | Lata Ramchandran | Mikel Duke | Todor Vasiljevic | Department of Process and Food Engineering, Faculty of Engineering, University Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia | Parmalat, Lot 4 Third Street, Harvey, Western Australia 6220, Australia | Institute for Sustainability and Innovation, College of Engineering and Science, Victoria University, PO Box 14428, 8001 Melbourne, Australia | Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria University, PO Box 14428, 8001 Melbourne, Australia

JOURNAL ISSUE published 30 March 2015 in Food Technology and Biotechnology