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Food Technology and Biotechnology

【机译】：食品技术和生物技术

ISSN：-
出版周期：Quarterly
语言：English, Croatian

起始发布年份：1996
出版者：Zagreb : Faculty of Food Technology and Biotechnology, University of Zagreb
出版地：Croatia

NLM刊名缩写：Food Technol Biotechnol

数据库引入：PubMed: v52n4, 2014-, PMC

MeSH词表主题词：Food Technology

备注：Title from cover. Also issued online. In English; summaries also in Croatian.展开▼

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1.Valorisation of Whey and Buttermilk for Production of Functional Beverages – An Overview of Current Possibilities

机译：用于生产功能性饮料的乳清和酪乳的价格调整-当前可能性概述
- 作者：Irena Barukčić;Katarina Lisak Jakopović;Rajka Božanić
- 期刊名称：《Food Technology and Biotechnology》 | 2019年第4期
- whey;
- buttermilk;
- beverages;
- bioactive peptides;
- milk fat globule membrane (MFGM);
2.Physical Chemical Microbiological and Sensory Characteristics of a Probiotic Beverage Produced from Different Mixtures of Cows Milk and Soy Beverage by Lactobacillus acidophilus La5 and Yoghurt Culture

机译：嗜酸乳杆菌La5和酸奶培养物从牛奶和大豆饮料的不同混合物中产生的益生菌饮料的物理化学微生物学和感官特性
- 作者：Edina Šertović;Zlatan Sarić;Miroljub Barać;Irena Barukčić;Aleksandar Kostić;Rajka Božanić
- 期刊名称：《Food Technology and Biotechnology》 | 2019年第4期
- cows milk;
- soy beverage;
- probiotics;
3.Production of Different Mushroom Protein Hydrolysates as Potential Flavourings in Chicken Soup Using Stem Bromelain Hydrolysis

机译：干菠萝蛋白酶水解在鸡汤中生产不同的蘑菇蛋白水解物作为潜在的风味
- 作者：San-San Ang;Mohammad Rashedi Ismail–Fitry
- 期刊名称：《Food Technology and Biotechnology》 | 2019年第4期
- stem bromelain;
- mushroom protein hydrolysates;
- potential flavourings;
- chicken soup;
4.Effect of Biofermentation with Taxifolin on Physicochemical and Microbiological Properties of Cold-Smoked Pork Sausages

机译：紫杉醇生物发酵对冷熏猪肉肠理化及微生物特性的影响
- 作者：Sonata Gustiene;Gintare Zaborskiene;Anita Rokaityte;Reda Riešute
- 期刊名称：《Food Technology and Biotechnology》 | 2019年第4期
5.Sulfonated (1→6)-β-d-Glucan (Lasiodiplodan): Preparation Characterization and Bioactive Properties

机译：磺化（1→6）-β-d-葡聚糖（Lasiodiplodan）：制备表征和生物活性
- 作者：Gabrielle Cristina Calegari;Vidiany Aparecida Queiroz Santos;Aneli M. Barbosa-Dekker;Cleverson Busso;Robert F. H. Dekker;Mário Antônio Alves da Cunha
- 期刊名称：《Food Technology and Biotechnology》 | 2019年第4期
- sulfonation;
- fungal exopolysaccharides;
- microbiocidal activity;
6.Effect of Different Clarification Methods on Volatile Aroma Compound Composition of Virgin Olive Oil

机译：不同澄清方法对初榨橄榄油挥发性香气成分的影响
- 作者：Karolina Brkić Bubola;Marina Lukić;Igor Lukić;Olivera Koprivnjak
- 期刊名称：《Food Technology and Biotechnology》 | 2019年第4期
- industrial filtration;
- natural sedimentation and decantation;
- virgin olive oil;
- volatile compounds;
- sensory profile;
7.Aronia Berry Processing by Spray Drying: From Byproduct to High Quality Functional Powder

机译：喷雾干燥法处理阿罗尼亚浆果：从副产物到高质量功能粉
- 作者：Senka Vidović;Milica Ramić;Rita Ambrus;Jelena Vladić;Piroska Szabó-Révész;Aleksandra Gavarić
- 期刊名称：《Food Technology and Biotechnology》 | 2019年第4期
- aronia;
- by-product;
- ultrasound assisted extraction;
- spray drying;
- powder;
8.White Hop Shoot Production in Slovenia: Total Phenolic Microelement and Pesticide Residue Content in Five Commercial Cultivars

机译：斯洛文尼亚白跳芽的生产：五个商业品种中总酚微量元素和农药残留量
- 作者：Mateja Vidmar;Veronika Abram;Barbara Čeh;Lea Demšar;Nataša Poklar Ulrih
- 期刊名称：《Food Technology and Biotechnology》 | 2019年第4期
- white hop shoots;
- hop cultivars;
- phenolics;
- antioxidant potential;
- microelements;
- active ingredients of pesticides;
9.Methionine and Glycine Stabilize Mitochondrial Activity in Sake Yeast During Ethanol Fermentation

机译：蛋氨酸和甘氨酸稳定酒发酵过程中清酒酵母中的线粒体活性。
- 作者：Jannatul Ferdouse;Yuki Kusaba;Yuki Fujimaru;Yuki Yamamoto;Hiroshi Kitagaki
- 期刊名称：《Food Technology and Biotechnology》 | 2019年第4期
- sake yeast;
- ethanol;
- fermentation;
- amino acids;
- mitochondria;
10.Flocculation and Expression of FLO Genes of a Saccharomyces cerevisiae Mezcal Strain with High Stress Tolerance

机译：高耐性酿酒酵母梅斯卡尔菌株的絮凝与表达
- 作者：Israel Vergara-Álvarez;Francisco Quiroz-Figueroa;María Concepción Tamayo-Ordóñez;Amanda Alejandra Oliva-Hernández;Claudia Patricia Larralde-Corona;José Alberto Narváez-Zapata
- 期刊名称：《Food Technology and Biotechnology》 | 2019年第4期
- flocculation;
- stress tolerance;
- fermentation;
- mezcal;
- agave must;
11.Influence of Gum Arabic Enriched with GABA Coating on Oxidative Damage of Walnut Kernels

机译：富含GABA涂层的阿拉伯胶对核桃仁氧化损伤的影响
- 作者：Asghar Ebrahimzadeh;Farhad Pirzad;Hamidreza Tahanian;Morteza Soleimani Aghdam
- 期刊名称：《Food Technology and Biotechnology》 | 2019年第4期
- DPPH scavenging capacity;
- γ-aminobutyric acid;
- gum arabic coating;
- postharvest nutritional quality;
- walnut kernel;
12.Open Science in Closed Societies

机译：封闭社会中的开放科学
- 作者：Vladimir Mrša
- 期刊名称：《Food Technology and Biotechnology》 | 2020年第1期
13.Application of Spectrophotometric Fingerprint in Cluster Analysis for Starch Origin Determination

机译：分光光度指纹图谱在聚类分析中的应用
- 作者：Nikola Sakač;Maja Karnaš;Jasminka Dobša;Marija Jozanović;Vlatka Gvozdić;Elvira Kovač-Andrić;Marija Kraševac Sakač;Bojan Šarkanj
- 期刊名称：《Food Technology and Biotechnology》 | 2020年第1期
- starch botanical origin;
- starch-triiodide complex;
- cluster analysis;
14.HPLC Analysis of Phenolic Compounds and Flavonoids with Overlapping Peaks

机译：重叠峰的酚类化合物和类黄酮的HPLC分析
- 作者：Luke Mizzi;Christina Chatzitzika;Ruben Gatt;Vasilis Valdramidis
- 期刊名称：《Food Technology and Biotechnology》 | 2020年第1期
- HPLC analysis;
- UV-Vis absorbance;
- quantification of phenolic compounds and flavonoids;
- overlapping peaks;
15.Microencapsulation of Red Grape Juice by Freeze Drying and Application in Jelly Formulation

机译：冷冻干燥对红葡萄汁的微囊化及其在果冻配方中的应用
- 作者：Liliana Mihalcea;Vasilica Barbu;Elena Enachi;Doina Georgeta Andronoiu;Gabriela Râpeanu;Maricica Stoica;Loredana Dumitrașcu;Nicoleta Stănciuc
- 期刊名称：《Food Technology and Biotechnology》 | 2020年第1期
- anthocyanin microencapsulation;
- freeze drying;
- whey protein isolate-chitosan matrix;
- grape juice;
- jelly;
16.Influence of Spray-Drying and Room Temperature Storage on the Anti- and Prooxidant Properties of Fermented Juçara Pulp

机译：喷雾干燥和室温储存对发酵的Juçara纸浆的抗氧化和抗氧化性能的影响
- 作者：Karla Bigetti Guergoletto;Kamila Landucci Bonifácio;Décio Sabbatini Barbosa;Daniel Farinha Valezi;Aroldo Salviato;Eduardo Di Mauro;Elza Iouko Ida;Sandra Garcia
- 期刊名称：《Food Technology and Biotechnology》 | 2020年第1期
- Mart.;
17.Evaluation of Process Conditions for Ultrasonic Spray Freeze Drying of Transglutaminase

机译：转谷氨酰胺超声喷雾冷冻干燥工艺条件的评价
- 作者：Hilal Isleroglu;Izzet Turker
- 期刊名称：《Food Technology and Biotechnology》 | 2020年第1期
- spray freeze drying;
- ultrasonication;
- transglutaminase;
- enzyme activity;
- flow behaviour;
- particle morphology;
18.Identification of Durum Wheat Cultivars and Their Tetraploid Relatives with Low Cadmium Content

机译：低镉含量的硬粒小麦品种及其四倍体亲缘种的鉴定
- 作者：Mehmet Tekin;Ahmet Cat;Sahriye Sönmez;Taner Akar
- 期刊名称：《Food Technology and Biotechnology》 | 2020年第1期
- durum wheat characterization;
- low Cd content;
- tetraploid wheat;
- marker assisted breeding;
19.Development of Efficient Reproducible and Stable Agrobacterium-Mediated Genetic Transformation of Five Potato Cultivars

机译：高效可再生和稳定的农杆菌介导的五个马铃薯品种遗传转化的研究
- 作者：Allah Bakhsh
- 期刊名称：《Food Technology and Biotechnology》 | 2020年第1期
- potato genetic transformation;
- genotypes;
- plant growth regulators;
- cost-effective protocol;
20.Modelling the Inactivation and Possible Regrowth of Salmonella enterica Treated with Chlorophyllin-Chitosan Complex and Visible Light

机译：叶绿素-壳聚糖复合物和可见光处理肠炎沙门氏菌的失活和可能的再生模型
- 作者：María Isabel Rodríguez-López;Vicente M. Gómez-López;Viktorija Lukseviciute;Zivile Luksiene
- 期刊名称：《Food Technology and Biotechnology》 | 2020年第1期
- photosensitization;
- microbial modelling;
- treatment with chlorophyllin and chitosan complex;
21.Screening of Ipomoea tuba Leaf Extract for Identification of Bioactive Compounds and Evaluation of Its in vitro Antiproliferative Activity Against MCF-7 and HeLa Cells

机译：番薯叶提取物的筛选用于生物活性化合物的鉴定及其对MCF-7和HeLa细胞的体外抗增殖活性
- 作者：Thirupati Chinna Venkateswarulu;Gaddam Eswaraiah;Srirama Krupanidhi;Karlapudi Abraham Peele;Indira Mikkili;Alugunulla Venkata Narayana;Bharath Kumar Ravuru;John Babu Dulla;Ranga Rao Ambati
- 期刊名称：《Food Technology and Biotechnology》 | 2020年第1期
- mangrove species;
22.Effects of High Sugar Content on Fermentation Dynamics and Some Metabolites of Wine-Related Yeast Species Saccharomyces cerevisiae S. uvarum and Starmerella bacillaris

机译：高糖含量对酒相关酵母酿酒酵母葡萄球菌和芽孢杆菌的发酵动力学及某些代谢产物的影响
- 作者：Borbála Oláhné Horváth;Diána Nyitrainé Sárdy;Nikolett Kellner;Ildikó Magyar
- 期刊名称：《Food Technology and Biotechnology》 | 2020年第1期
23.Acetic Acid Fermentation of Soybean Molasses and Characterisation of the Produced Vinegar

机译：大豆糖蜜的乙酸发酵及制得的醋的特性
- 作者：Lucas Caldeirão Rodrigues Miranda;Rodrigo José Gomes;José Marcos Gontijo Mandarino;Elza Iouko Ida;Wilma Aparecida Spinosa
- 期刊名称：《Food Technology and Biotechnology》 | 2020年第1期
- vinegar;
- acetic acid fermentation;
- soybean molasses;
- by-product of soybean processing;
24.New Insights in Cheese Yield Capacity of the Milk of Italian Brown and Italian Friesian Cattle in the Production of High-Moisture Mozzarella

机译：高水分马苏里拉奶酪生产中意大利棕色和意大利黑白花牛的奶酪产量的新见解
- 作者：Piero Franceschi;Massimo Malacarne;Michele Faccia;Attilio Rossoni;Enrico Santus;Paolo Formaggioni;Andrea Summer
- 期刊名称：《Food Technology and Biotechnology》 | 2020年第1期
- mozzarella cheese;
- cheese yield;
- cheese making losses;
- Italian Brown cattle;
- κ-casein B;
25.Propionic Acid: Method of Production Current State and Perspectives

机译：丙酸：生产方法当前状态和观点
- 作者：Vahid Ranaei;Zahra Pilevar;Amin Mousavi Khaneghah;Hedayat Hosseini
- 期刊名称：《Food Technology and Biotechnology》 | 2020年第2期
- propionic acid;
26.SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter Cultures

机译：用益生菌培养物成熟的麻袋中奶酪感觉特性的SPME-GC-MS和多变量分析
- 作者：Deni Kostelac;Marija Vrdoljak;Ksenija Markov;Ivančica Delaš;Tjaša Jug;Jasenka Gajdoš Kljusurić;Željko Jakopović;Iva Čanak;Marko Jelić;Jadranka Frece
- 期刊名称：《Food Technology and Biotechnology》 | 2020年第2期
- traditional cheese;
- cheese ripening;
- probiotic bacteria;
- starter culture;
- aromatic profiles;
27.High-Throughput Sequence-Based Analysis of the Microbiota of Greek Kefir Grains from Two Geographic Regions

机译：来自两个地理区域的希腊kefir谷物微生物的高通量基于序列分析
- 作者：Mary S. Kalamaki;Apostolos S. Angelidis
- 期刊名称：《Food Technology and Biotechnology》 | 2020年第2期
- kefir;
- bacterial diversity;
- species richness;
- high-throughput sequencing;
- probiotic drink;
28.Dromedary Milk Protein Hydrolysates Show Enhanced Antioxidant and Functional Properties

机译：Dromyedary牛奶蛋白水解产物显示出增强的抗氧化剂和功能性
- 作者：Olfa Oussaief;Zeineb Jrad;Isabelle Adt;Touhami Khorchani;Halima El-Hatmi
- 期刊名称：《Food Technology and Biotechnology》 | 2020年第2期
- dromedary milk;
- proteolytic enzymes;
- protein hydrolysate;
- antioxidant activity;
- functional properties;
29.Buriti Oil Emulsions as Affected by Soy Protein Isolate/High-Methoxyl Pectin Ratio Oil Content and Homogenization Pressure

机译：受大豆蛋白分离酸盐/高甲氧基果胶比例油含量和均质化压力影响的Buriti油乳液
- 作者：Mírian Luisa Faria Freitas;Ana Paula Badan Ribeiro;Vânia Regina Nicoletti
- 期刊名称：《Food Technology and Biotechnology》 | 2020年第2期
- buriti oil;
- dispersed systems;
- electrostatic interaction;
- high-methoxyl pectin;
- soy protein isolate;
- emulsion rheology;
30.Brine Solution with Hydrocolloids Used to Enhance the Properties of Sterilized Meat

机译：用水胶体盐水溶液用于增强灭菌肉的性质
- 作者：Vinicius Jose Bolognesi;Michele Rigon Spier;Carlos Eduardo Rocha Garcia
- 期刊名称：《Food Technology and Biotechnology》 | 2020年第2期
31.Electrochemical and Spectrophotometric Methods for Polyphenol and Ascorbic Acid Determination in Fruit and Vegetable Extracts

机译：多酚和抗坏血酸测定的电化学和分光光度法水果和植物提取物
- 作者：Fiorella Tulli;María Laura Lemos;Diego R. Gutiérrez;Silvia del C. Rodríguez;Beatriz A. López de Mishima;Verónica I. Paz Zanini
- 期刊名称：《Food Technology and Biotechnology》 | 2020年第2期
32.Antidiabetic and Hypolipidaemic Action of Finger Millet (Eleusine coracana)-Enriched Probiotic Fermented Milk: An in vivo Rat Study

机译：手指小米（Eleusine coracana）的抗糖尿病和低血脂作用 - 中里化益生菌发酵牛奶：体内大鼠研究
- 作者：Jinal Kesharbhai Chaudhary;Sreeja Mudgal
- 期刊名称：《Food Technology and Biotechnology》 | 2020年第2期
- finger millet;
- antidiabetic potential;
- functional food;
- probiotic;
- fermented milk;
33.Lipid Composition of Sheffersomyces stipitis M12 Strain Grown on Glycerol as a Carbon Source

机译：在甘油中生长的乳糜胺脂肪组合物的脂质组合物作为碳源
- 作者：Stela Križanović;Damir Stanzer;Jasna Mrvčić;Karla Hanousek-Čiča;Elizabeta Kralj;Gordana Čanadi Jurešić
- 期刊名称：《Food Technology and Biotechnology》 | 2020年第2期
- lipid composition;
34.Synthesis of Nano-Scale Biopolymer Particles from Legume Protein Isolates and Carrageenan

机译：豆类蛋白分离物和角叉菜胶中纳米级生物聚合物颗粒的合成
- 作者：Indika Dilrukshi Koralegedara;Charith Aravinda Hettiarachchi;Batugahage Don Rohitha Prasantha;Kuruppu Mudiyanselage Swarna Wimalasiri
- 期刊名称：《Food Technology and Biotechnology》 | 2020年第2期
- biopolymer particles;
- protein-polysaccharide interactions;
- electrostatic complexes;
- legume proteins;
- carrageenan;
35.Lipoxygenase and Its Relationship with Ethylene During Ripening of Genetically Modified Tomato (Solanum lycopersicum)

机译：基因改性番茄成熟期间脂氧合酶及其与乙烯的关系（Solanum Lycopersicum）
- 作者：Arturo Alberto Velázquez-López;Javier De La Cruz-Medina;Hugo Sergio García;Gilber Vela-Gutiérrez;Cristóbal Torres-Palacios;Elizabeth León-García
- 期刊名称：《Food Technology and Biotechnology》 | 2020年第2期
- lipoxygenase activity;
36.Lovastatin Production by Aspergillus sclerotiorum Using Agricultural Waste

机译：Lovastatin通过农业垃圾的曲霉菌菌菌生产
- 作者：Jutarut Iewkittayakorn;Kannika Kuechoo;Yaowapa Sukpondma;Vatcharin Rukachaisirikul;Souwalak Phongpaichit;Wilaiwan Chotigeat
- 期刊名称：《Food Technology and Biotechnology》 | 2020年第2期
- agricultural waste;
37.Formulation of a Tropical Beverage by Applying Heat Treatment and High Hydrostatic Pressure

机译：通过施加热处理和高静压压力来配制热带饮料
- 作者：Carla Marengo-Orozco;Martha Patricia Tarazona-Díaz;Ligia Inés Rodríguez
- 期刊名称：《Food Technology and Biotechnology》 | 2020年第3期
- purple passion fruit;
- green passion fruit;
- carrot;
- high hydrostatic pressure;
- antioxidant capacity;
38.Properties of Dried Apricots Pretreated by Ultrasound-Assisted Osmotic Dehydration and Application of Active Coatings

机译：超声辅助渗透脱水和活性涂层施用干燥杏子的性质
- 作者：Roghieh Sakooei-Vayghan;Seyed Hadi Peighambardoust;Javad Hesari;Maral Soltanzadeh;Donatella Peressini
- 期刊名称：《Food Technology and Biotechnology》 | 2020年第3期
- apricot;
- hot air drying;
- osmotic dehydration;
- ultrasound-assisted osmotic dehydration;
- active coating;
- physical properties;
39.Polyphasic Characterisation of Non-Starter Lactic Acid Bacteria from Algerian Raw Camel’s Milk and Their Technological Aptitudes

机译：阿尔及利亚骆驼牛奶的非启动性乳酸菌的多相表征及其技术容纳
- 作者：Yasmine Saidi;Beatriz del Rio;Djamel Eddine Senouci;Begoña Redruello;Beatriz Martinez;Victor Ladero;Mebrouk Kihal;Miguel A. Alvarez
- 期刊名称：《Food Technology and Biotechnology》 | 2020年第3期
- camel’s milk;
- lactic acid bacteria;
- molecular identification;
- acidifying;
- proteolytic;
- biogenic amines;
40.The Effect of Extracts and Essential Oil from Invasive

机译：提取物和精油从侵入性的影响
- 作者：Sabina Anžlovar;Damjan Janeš;Jasna Dolenc Koce
- 期刊名称：《Food Technology and Biotechnology》 | 2020年第3期
- antifungal activity;
41.Evaluation of the Antidepressant Effect of the Functional Beverage Containing Active Peptides Menthol and Eleutheroside and Investigation of Its Mechanism of Action in Mice

机译：含有活性肽薄荷醇和eleutherside的功能性饮料的抗抑郁效应及其在小鼠中作用机制的研究
- 作者：Yuanjin Qi;Huizhen Zhang;Sha Liang;Jiajia Chen;Xiaoni Yan;Zhouyu Duan;Deyang Zhou;Zhicheng Li
- 期刊名称：《Food Technology and Biotechnology》 | 2020年第3期
- functional beverage;
- eleutheroside;
- behavioral testing;
- antidepressant mechanism;
- monoamine;
- antioxidation;
42.The Mastic Tree (

机译：髓树（
- 作者：Sanja Dragović;Verica Dragović-Uzelac;Sandra Pedisić;Zrinka Čošić;Maja Friščić;Ivona Elez Garofulić;Zoran Zorić
- 期刊名称：《Food Technology and Biotechnology》 | 2020年第3期
- mastic tree leaves;
- growing location;
- phenological stage;
- phenolic concentration;
- extraction solvent;
43.Encapsulation and Degradation Kinetics of Bioactive Compounds from Sweet Potato Peel During Storage

机译：储存过程中甘薯果皮生物活性化合物的封装和降解动力学
- 作者：Vanja Šeregelj;Gordana Ćetković;Jasna Čanadanović-Brunet;Vesna Tumbas Šaponjac;Jelena Vulić;Slađana Stajčić
- 期刊名称：《Food Technology and Biotechnology》 | 2020年第3期
- sweet potato peel;
- bioactve compounds;
- encapsulation;
- storage stability;
- kinetic degradation;
44.Effect of Wholewheat Flour Particle Shape Obtained by Different Milling Processes on Physicochemical Characteristics and Quality of Bread

机译：不同铣削过程中全麦面粉颗粒形状的影响对物理化学特性和面包品质
- 作者：José Luis Navarro;Malena Moiraghi;Fernanda Micaela Quiroga;Alberto Edel León;María Eugenia Steffolani
- 期刊名称：《Food Technology and Biotechnology》 | 2020年第3期
- wholewheat flour;
- wholegrain milling;
- particle size and shape;
- thermogravimetric analysis;
- bread volume;
45.Isolation and Identification of Indigenous Wine Yeasts and Their Use in Alcoholic Fermentation

机译：土着葡萄酒酵母的分离与鉴定及其在酒精发酵中的应用
- 作者：Polona Zabukovec;Neža Čadež;Franc Čuš
- 期刊名称：《Food Technology and Biotechnology》 | 2020年第3期
- spontaneous alcoholic fermentation;
- non-;
46.Investigation of Wheat Germ and Oil Characteristics with Regard to Different Stabilization Techniques

机译：不同稳定技术的小麦胚芽和油特性研究
- 作者：Derya Arslan;M. Kürşat Demir;Ayşenur Acar;Fatma Nur Arslan
- 期刊名称：《Food Technology and Biotechnology》 | 2020年第3期
- wheat germ oil;
- oil stabilization;
- lipoxygenase;
- tocopherols;
- tocotrienols;
47.Efficacy of Reuterin and Bacteriocins Nisin and Pediocin in the Preservation of Raw Milk from Dairy Farms

机译：Reuterin和Bacteriocins Nisin和Pediocin在奶牛农场保存中的疗效
- 作者：Nirmal Kumar;Vinay Kumar;Syed Mohsin Waheed;Diwas Pradhan
- 期刊名称：《Food Technology and Biotechnology》 | 2020年第4期
- reuterin;
- bacteriocins;
- raw milk;
- milk biopreservation;
48.Immunomodulatory Activity

机译：免疫调节活动
- 作者：Hafiz Muhammad Saleem Akhtar;Zipeng Ye;Mohamed Abdin;Yahya Saud Hamed;Guijie Chen;Xiaoxiong Zeng
- 期刊名称：《Food Technology and Biotechnology》 | 2020年第4期
- Cicer arietinum;
49.Effect of Ultrasonic Pretreatment on Melon Drying and Computational Fluid Dynamic Modelling of Thermal Profile

机译：超声预处理对热轮廓甜瓜干燥和计算流体动态建模的影响
- 作者：João Henrique Fernandes da Silva;José Sabino da Silva Neto;Edilene Souza da Silva;Danilo Emídio de Souza Cavalcanti;Patrícia Moreira Azoubel;Mohand Benachour
- 期刊名称：《Food Technology and Biotechnology》 | 2020年第4期
- computational fluid dynamics;
- melon;
- ultrasound;
- drying;
- heat transfer;
- mass transfer;
50.Magnetic Biocatalysts of Pectinase: Synthesis by Macromolecular Cross-Linker for Application in Apple Juice Clarification

机译：果胶酶的磁性生物催化剂：通过大分子交联剂合成用于苹果汁的应用
- 作者：Marjan Nouri;Faramarz Khodaiyan
- 期刊名称：《Food Technology and Biotechnology》 | 2020年第4期
- magnetic microparticles;
- pectinase;
- chitosan;
- kefiran;
- apple juice;
51.Influence of Diclofenac on Activated Sludge Bacterial Communities in Fed-Batch Reactors

机译：双氯芬酸对氟化物反应器活性污泥细菌群落的影响
- 作者：Barbara Kraigher;Ines Mandic-Mulec
- 期刊名称：《Food Technology and Biotechnology》 | 2020年第4期
- activated sludge;
- pharmaceuticals;
- diclofenac;
- bacterial community T-RFLP;
52.Incorporation of Caprylic Acid into a Single Cell Oil Rich in Docosahexaenoic Acid for the Production of Specialty Lipids

机译：将辣椒酸掺入富含二十二碳六甲酸的单细胞油用于生产特种脂质
- 作者：Daniela Kanno Mathias;Jacqueline Piazentin Costa;Carolina Rodrigues Calvo;Roberta Claro da Silva;Attilio Converti;Nadia Segura;Iván Jachmanián;Luiz Antonio Gioielli;Juliana Neves Rodrigues Ract
- 期刊名称：《Food Technology and Biotechnology》 | 2020年第4期
- single cell oil;
- new source of docosahexaenoic acid;
- structured lipids;
- acidolysis;
- caprylic acid;
53.Enhanced Microencapsulation of C-Phycocyanin from

机译：增强了C-植物植物的微胶囊化
- 作者：Wanida Pan-utai;Siriluck Iamtham
- 期刊名称：《Food Technology and Biotechnology》 | 2020年第4期
- C-phycocyanin;
54.Phenylalanine Alleviates Postharvest Chilling Injury of Plum Fruit by Modulating Antioxidant System and Enhancing the Accumulation of Phenolic Compounds

机译：苯丙氨酸通过调节抗氧化系统并增强酚类化合物的积累减轻了梅花果实的前血清损伤
- 作者：Ommol Banin Sogvar;Vali Rabiei;Farhang Razavi;Gholamreza Gohari
- 期刊名称：《Food Technology and Biotechnology》 | 2020年第4期
- antioxidant capacity;
- chilling injury;
- phenylalanine;
- plum fruit;
- phenylalanine ammonia lyase (PAL);
55.Characterization of Collagen from Sakhalin Taimen Skin as Useful Biomass

机译：Sakhalin Taimen皮肤表征胶原蛋白酶作为有用的生物质
- 作者：Takeshi Nagai;Masataka Saito;Yasuhiro Tanoue;Norihisa Kai;Nobutaka Suzuki
- 期刊名称：《Food Technology and Biotechnology》 | 2020年第4期
- Sakhalin taimen skin;
- useful biomass;
- collagen;
- succinylation;
- improvement of functional property;
56.Antioxidant Capacity of Proteins and Hydrolysates from the Liver of Newborn Piglets and Their Inhibitory Effects on Steatosis

机译：新生仔猪肝脏抗氧化能力和水解产物及其对脂肪变性的抑制作用
- 作者：Ruilin Zhang;Lasheng Yin;Jian Chen;Xuewu Zhang
- 期刊名称：《Food Technology and Biotechnology》 | 2020年第4期
- newborn piglet liver;
- protein hydrolysates;
- antioxidant activity;
- oleic acid;
- lipid accumulation;
57.Sourdough Fermentation of Carob Flour and Its Application in Wheat Bread

机译：酸汤粉的酵母发酵及其在小麦面包中的应用
- 作者：Dubravka Novotni;Nika Mutak;Ljiljana Nanjara;Saša Drakula;Nikolina Čukelj Mustač;Bojana Voučko;Duška Ćurić
- 期刊名称：《Food Technology and Biotechnology》 | 2020年第4期
- antioxidant activity;
- carob sourdough;
- dietary fibre;
- partially baked frozen bread;
- total phenolics;
58.Sensory and Physicochemical Quality Characteristics of Haddock Fish Cake Enriched with Atlantic Mackerel Quality of Fish Cakes

机译：大西洋鱼饼大西洋鲭鱼质量的海拔鱼饼的感官和物理化学质量特征
- 作者：Janna Cropotova;Revilija Mozuraityte;Inger Beate Standal;Olga Szulecka;Tomasz Kulikowski;Adam Mytlewski;Turid Rustad
- 期刊名称：《Food Technology and Biotechnology》 | 2021年第1期
59.Solvent Dependency of Sorghum Bran Phytochemicals Acting as Potential Antioxidants and Antibacterial Agents

机译：高粱麸皮植物的溶剂依赖性作用作潜在抗氧化剂和抗菌剂
- 作者：Varee Tyagi;Chakkaravarthi Saravanan;Yixiang Wang;Bhaswati Bhattacharya
- 期刊名称：《Food Technology and Biotechnology》 | 2021年第1期
60.Effect of Ripening in Brine and in a Vacuum on Protein Fatty Acid and Mineral Profiles and Antioxidant Potential of Reduced-Fat White Cheese

机译：盐水中成熟的效果和真空对蛋白质脂肪酸和矿物质谱的影响以及减脂白奶酪的抗氧化潜力
- 作者：Miroljub Barać;Zlatan Sarić;Tanja Vučić;Ivana Sredović Ignjatović;Danijel Milinčić;Bojana Špirović Trifunović;Milenko Smiljanić
- 期刊名称：《Food Technology and Biotechnology》 | 2021年第1期
61.Development and Validation of a Food Frequency Questionnaire for Population of Adolescents in Croatia

机译：克罗地亚青少年群体食品频率问卷的开发与验证
- 作者：Ana Močić Pavić;Sara Sila;Tena Niseteo;Iva Hojsak;Sanja Kolaček
- 期刊名称：《Food Technology and Biotechnology》 | 2021年第1期
62.A Molecular Approach for the Detection and Quantification of Tribolium castaneum (Herbst) Infestation in Stored Wheat Flour

机译：用于储存小麦粉中呋喃葡萄的检测和定量的分子方法
- 作者：Aditi Negi;Arunkumar Anandharaj;Sureshkumar Kalakandan;Meenatchi Rajamani
- 期刊名称：《Food Technology and Biotechnology》 | 2021年第1期
63.Ultrasound-Assisted Extraction of Anthocyanins from Haskap (Lonicera caerulea L.) Berries Using a Deep Eutectic Solvent (DES) DES Extraction of Anthocyanins from Haskap Berries

机译：使用深凝胶溶剂（DES）DERS提取来自HAMSKAP浆果的半共晶溶剂（DES）DES萃取花青素（Lonicera Caerulea L.）浆果的超声辅助提取
- 作者：Amanda M.G. MacLean;Yasmini P.A. Silva;Guangling Jiao;Marianne S. Brooks
- 期刊名称：《Food Technology and Biotechnology》 | 2021年第1期
64.Mozzarella Cheese Stretching: A Minireview

机译：马苏里拉奶酪伸展：MINIEVIEW
- 作者：Mônica Correia Gonçalves;Haíssa Roberta Cardarelli
- 期刊名称：《Food Technology and Biotechnology》 | 2021年第1期
65.Evaluation of the Antioxidant and Antimicrobial Activities of Ethyl Acetate Extract of Saccharomyces cerevisiae

机译：糖酵母抗氧化物提取物的抗氧化剂和抗微生物活性的评价
- 作者：Essam A. Makky;Manaf AlMatar;Mahmood H. Mahmood;Ooi Wei Ting;Wong Zi Qi
- 期刊名称：《Food Technology and Biotechnology》 | 2021年第2期
66.Experimental Research of Drying Characteristic of Red Banana in a Single Slope Direct Solar Dryer Based on Natural and Forced Convection

机译：基于自然和强制对流的单斜坡直接太阳能干燥机中红香蕉干燥特性的实验研究
- 作者：Elavarasan Elangovan;Sendhil Kumar Natarajan
- 期刊名称：《Food Technology and Biotechnology》 | 2021年第2期
67.Tamarix articulata Inhibits Cell Proliferation Promotes Cell Death Mechanisms and Triggers G0/G1 Cell Cycle Arrest in Hepatocellular Carcinoma Cells

机译：Tamarix Articulata抑制细胞增殖促进细胞死亡机制并触发肝细胞癌细胞中的G0 / G1细胞循环骤停
- 作者：Abdullah M. Alnuqaydan;Bilal Rah
- 期刊名称：《Food Technology and Biotechnology》 | 2021年第2期
68.Continuous Clarification of Barberry Juice with Pectinase Immobilised by Oxidized Polysaccharides

机译：用氧化多糖固定的果胶酶连续澄清橘子汁
- 作者：Seyed Saeid Hosseini;Faramarz Khodaiyan;Seyed Mohammad Mousavi;Seyedeh Zahra Azimi
- 期刊名称：《Food Technology and Biotechnology》 | 2021年第2期
69.Flow Injection Amperometric Evaluation of Trolox Equivalent Antioxidant Capacity of Chocolates with Different Cocoa Content at a Boron-Doped Diamond Electrode

机译：流动注射率评价硼掺杂金刚石电极在不同可可含量的巧克力含量抗氧化容量
- 作者：Tahir Arbneshi;Arbër Frangu;Michaela Frühbauerová;Libor Červenka;Liridon Berisha;Kurt Kalcher;Milan Sýs
- 期刊名称：《Food Technology and Biotechnology》 | 2021年第2期
70.Effect of Ethanol and Ultrasound Pretreatments on Pineapple Convective Drying

机译：乙醇和超声预处理对菠萝对流干燥的影响
- 作者：Lívia Dias Campêlo de Freitas;Shirley Clyde Rupert Brandão;João Henrique Fernandes da Silva;Otidene Rossiter Sá da Rocha;Patrícia Moreira Azoubel
- 期刊名称：《Food Technology and Biotechnology》 | 2021年第2期
71.Dynamics of Germination Behaviour Protein Secondary Structure Technofunctional Properties Antinutrients Antioxidant Capacity and Mineral Elements in Germinated Dhaincha

机译：发芽行为的动态蛋白质二级结构技术性质抗毒性抗氧化能力和矿物质在发芽的Dhaincha中
- 作者：Savita Sharma;Prashant Sahni
- 期刊名称：《Food Technology and Biotechnology》 | 2021年第2期
72.Whey Utilization: Sustainable Uses and Environmental Approach

机译：乳清利用：可持续用途和环境方法
- 作者：Elizabeta Zandona;Marijana Blažić;Anet Režek Jambrak
- 期刊名称：《Food Technology and Biotechnology》 | 2021年第2期
73.Recent Advances in (Bio)Chemical Sensors for Food Safety and Quality Based on Silver Nanomaterials

机译：基于银纳米材料的食品安全和质量的最近（BIO）化学传感器的进展
- 作者：Irena Ivanišević;Stjepan Milardović;Petar Kassal
- 期刊名称：《Food Technology and Biotechnology》 | 2021年第2期
74.Antioxidant and Cytotoxic Effects and Identification of Ophiocordyceps sinensis Bioactive Proteins Using Shotgun Proteomic Analysis

机译：使用霰弹枪蛋白质组学分析的抗氧化剂和细胞毒性效应和鉴定Ophiocordyceps Sinensis生物活性蛋白质
- 作者：Boon-Hong Kong;Chee-Sum Alvin Yap;Muhammad Fazril Mohamad Razif;Szu-Ting Ng;Chon-Seng Tan;Shin-Yee Fung
- 期刊名称：《Food Technology and Biotechnology》 | 2021年第2期