Scientific journal

53 2014

Journal of Food and Nutrition Research
Vol. 53, 2014

2
97-104 Volk, H. – Piskernik, S. – Kurinčič, M. – Klančnik, A. – Toplak, N. – Jeršek, B.
Evaluation of different methods for DNA extraction from milk
105-116 Izli, N. – Isik, E.
Effect of different drying methods on drying characteristics, colour and microstructure properties of mushroom
117-126 Jaworska, G. – Grega, T. – Sady, M. – Bernaś, E. – Pogoń, K.
Quality of apple-whey and apple beverages over 12-month storage period
127-136 Sandoval-Peraza, M. – Betancur-Ancona, D. – Chel-Guerrero, L.
Physicochemical and bioactive properties of the fibrous fraction of hard-to-cook black bean (Phaseolus vulgaris L. var. Jamapa)
137-142 Ayseli, M. T. – Filik, G. – Selli, S.
Evaluation of volatile compounds in chicken breast meat using simultaneous distillation and extraction with odour activity value
143-151 Ačai, P. – Valík, Ľ. – Medveďová, A. – Studeničová, A.
Staphylococcus aureus in unripened ewes’ lump cheese. Part 1: Exposure assessment after first 24 h of fermentation
152-161 Vujić, L. – Vitali Čepo, D. – Šebečić, B. – Vedrina Dragojević, I.
Effects of pseudocereals, legumes and inulin addition on selected nutritional properties and glycemic index of whole grain wheat-based biscuits
162-170 Bilgiçli, N. – Aktaş, K. – Levent, H.
Utilization of citrus albedo in tarhana production
171-179 Bolanho, B. C. – Egea, M. B. – Jácome, A. L. M. – Campos, I. – de Carvalho, J. C. M. – Danesi, E. D. G.
Antioxidant and nutritional potential of cookies enriched with Spirulina platensis and sources of fibre
180-188 Borges, T. H. – Rodrigues, N. – de Souza, A. M. – Pereira, J. A.
Effect of different extraction conditions on the antioxidant potential of baru almonds (Dipteryx alata Vog.): comparison to common nuts from Brazil