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Food Technology and Biotechnology
Scopus
ISSN 1330-9862 · University of Zagreb Faculty of Food Technology and Biotechnology · 1.372 artikel di indeks
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Artikel Jurnal
Antimicrobial Activity of Bee Pollen: Influence of Botanical Origin and Processing
Bee pollen is a nutrient-rich bee product and natural food supplement that contains proteins, vitamins, minerals and bioactive compounds, offering antioxidant, anti-inflammatory, immunostimulatory and antimicrobial activity. Numerous studies have confirmed the in vitro antimicrobial activity of…
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Artikel Jurnal
Chemical Characterization and Antibacterial Activity of Royal Jelly Against Multidrug-Resistant Pathogens
Research background. Given the known antibacterial properties of royal jelly (RJ), we hypothesize that royal jelly could inhibit priority multidrug-resistant (MDR) bacteria, including different strains of vancomycin-resistant Enterococcus faecium (VRE), methicillin-resistant Staphylococcus aureus…
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Artikel Jurnal
The Schizosaccharomyces pombe Glycosyltransferase Gmh5 is a Functional Homologue of the α-1,6-Mannosyltransferase Mnn10 Crucial for N-Glycan Processing
Research background. Glycosyltransferases represent a large and diverse family of enzymes that catalyze the transfer of sugar residues to proteins and lipids, thereby regulating essential cellular processes such as protein quality control and cell wall biosynthesis. In yeast, protein…
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Artikel Jurnal
Dual-Target Bioprocessing Using Oleaginous Microorganisms: Converting Food Waste into Lipids and Biopolymers
The increasing demand for sustainable alternatives to fossil-derived fuels and plastics has intensified research into microbial platforms that can convert abundant waste resources into valuable products. This review focuses on the emerging field of dual-target bioprocessing using oleaginous…
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Artikel Jurnal
Autochthonous Human Milk Lactobacillus Strains as Potential Probiotic Starter Cultures
Research background. Human milk is rich in bioactive molecules and beneficial bacteria that contribute to shaping the newborn's microbiota. In this study, we aim to evaluate lactic acid bacteria strains isolated from human milk of healthy Croatian women as potential functional starter cultures…
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Artikel Jurnal
Enhancing Yeast Surface Display: UPR, ERAD, and ER Dynamics in Recombinant Protein Production
Over the past two decades, the display of various recombinant proteins on the surfaces of microorganisms, particularly yeast, has garnered significant research attention. This method is rapid, simple and cost-effective, combining the biosynthesis and secretion of recombinant proteins with their…
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Artikel Jurnal
Development and Analytical Evaluation of a Microarray Assay for Quantitative Determination of Human Blood IgG Reactive to Food Antigens in the Italian Population
Research background. Food intolerance mediated by IgG antibodies is an adverse reaction resulting from the difficulty to digest or metabolize a food or food component(s) and is manifested by numerous nonspecific symptoms, potentially also provoking systemic inflammation and allergy symptoms…
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Artikel Jurnal
Development of Gamma-Aminobutyric Acid (GABA)-Rich and Probiotic-Fermented Soymilk Using Lactiplantibacillus plantarum W12 as a Starter Culture
Research background. Fermented soymilk has emerged as a potential functional food due to its nutritional and health-promoting properties. Enhancing its functionality by enriching it with gamma-aminobutyric acid (GABA), a neurotransmitter with various health benefits, is an area of active research…
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Artikel Jurnal
Date Fruits and Their Products for Almond Beverage Fortification: Assessment of Beverages and Resulting Residues
Research background. The shift towards plant-based beverages, particularly almond drinks, has increased the need to develop innovative products using fruits and herbal extracts to improve their nutritional and sensory properties. In this study, date palm fruits, Deglet Nour variety (tamr stage) and…
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Artikel Jurnal
Effect of Pumpkin Seed Protein Concentrate and Xanthan Gum on the Properties of Gluten-Free Frozen Batter and the Resulting Cake
Research background. The increasing demand for gluten-free products has necessitated improved formulations, particularly under frozen storage conditions. Although freezing and thawing often lead to quality deterioration, limited research has explored the role of additives in enhancing gluten-free…
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Artikel Jurnal
Impact of Egg Components on Model Pasta Dough Rheology, Microstructure, and Mechanical Dough Rolling Energy
Research background. Pasta is a widely consumed food usually made from durum wheat semolina. During production of pasta, dough kneading is the first step and varying degrees of deformation are applied to the dough. These deformations are related to the rheological properties of the pasta dough…
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Artikel Jurnal
Preservation of Raw Crassostrea gigas Oyster Meat: Effects of Weak Organic Acid Marination on Physicochemical, Microbiological and Sensory Properties
Research background. Oysters have high nutritional value; however, their short shelf life limits their commercialisation to areas close to production sites. Affordable and accessible processing techniques that extend shelf life could expand both market reach and consumer access to oysters. This…
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Artikel Jurnal
Bacterial Cellulose Powder from Tropical Fruit Byproducts: Characterization and Application in Smoothies
Research background. The development of new products based on bacterial cellulose powder derived from tropical fruit byproducts (pulp and peels) represents a technological alternative that offers environmental benefits to everyone. This solution can be applied in both industrial and domestic…
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Artikel Jurnal
Near-Infrared Spectroscopy for Rapid Determination of Physicochemical Properties of Fermented Fish Sauce (‘Nam Pla-Ra’)
Research background. Thai community product quality standards have been established for nam pla-ra, which require at least 4 % protein and 12 % sodium chloride. Determining the protein and NaCl contents requires chemicals and is time-consuming. In addition to reporting protein and salt content…
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Artikel Jurnal
Impact of Bock Beer Marination on the Physicochemical, Functional and Technological Properties of Minas Artisanal Authorial Cheese
Research background. Various technologies can enhance the quality and sensory characteristics of foods. Marination, for example, aims to add or intensify flavor, aroma and color, improve texture, promote biopreservation, and differentiate and add value to products. The use of alcoholic beverages…
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Artikel Jurnal
Modulating Complex Secondary Metabolism in Streptomyces rimosus by Targeted Genome Engineering
Research background. Numerous biosynthetic gene clusters (BGCs) encoding unknown structures have been discovered in the genomes of diverse microorganisms, representing a potentially rich source of novel natural products. However, most of the identified BGCs do not seem to be active, since we cannot…
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Artikel Jurnal
Modern Food Systems Challenged by Food Safety Culture
Despite decades of regulatory development, standardized food safety management systems, and technological advances, foodborne outbreaks, recalls, and food fraud continue to pose significant public health and societal challenges. These persistent failures increasingly reveal systemic vulnerabilities…
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Artikel Jurnal
Sourcing Vanillin via Fermentative Biotechnology
Less than 1 % of the annual worldwide consumption of vanillin can be met by extracting the aromatic compound from vanilla (Vanilla planifolia) pods. For 150 years, vanillin has also been derived through chemical synthesis, which remains the main source (>80 %) of vanillin today, despite growing…
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