Food Biotechnology, Volume 31, Issue 3 (2017)

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Food Biotechnology, Volume 31, Issue 3 (2017)

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Original Articles

Article
Phenotypic and genotypic characterization of foodborne bacteria isolated from Sinop Province, Turkey
Cumhur Avşar, Seyhan Civek & E. Sümer Aras
Pages: 141-161
Published online: 08 Aug 2017
AbstractforPhenotypic and genotypic characterization of foodborne bacteria isolated from Sinop Province, Turkey | Full Text | References | PDF (1.6 MB)
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Article
Enhanced stability of crude protease from kiwifruit (Actinidia deliciosa) by adding hydrocolloid for organic processed food uses
Gyeong-mi Yuk, Se-hee Hwang & Jin-hee Lee
Pages: 162-176
Published online: 08 Aug 2017
AbstractforEnhanced stability of crude protease from kiwifruit (Actinidia deliciosa) by adding hydrocolloid for organic processed food uses | Full Text | References | PDF (1.5 MB)
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Article
A multiplex PCR assay for the identification of five commercially important Portunid crabs: Portunus pelagicus, P. gladiator, P. sanguinolentus, Charybdis natator, and C. feriatus
Songmeung Suwannarat, Danai Sangthong, Sompid Samipak & Pradit Sangthong
Pages: 177-192
Published online: 08 Aug 2017
AbstractforA multiplex PCR assay for the identification of five commercially important Portunid crabs: Portunus pelagicus, P. gladiator, P. sanguinolentus, Charybdis natator, and C. feriatus | Full Text | References | PDF (1.5 MB) | Supplemental
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Article
Diversity and screening of lactic acid bacteria in la-baicai made by Korean-Chinese in northeastern China
Lingshuai Meng, Ying Zhang, Yiming Liu, Dongbing Tao, Xiqing Yue, Xueyan Cao, Rina Wu & Junrui Wu
Pages: 193-209
Published online: 08 Aug 2017
AbstractforDiversity and screening of lactic acid bacteria in la-baicai made by Korean-Chinese in northeastern China | Full Text | References | PDF (1.2 MB) | Supplemental
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Article
Assessment of probiotic characteristics of lactic acid bacteria isolated from fermented yak milk products of Sikkim, India: Chhurpi, Shyow, and Khachu
Kriti Ghatani & Buddhiman Tamang
Pages: 210-232
Published online: 08 Aug 2017
AbstractforAssessment of probiotic characteristics of lactic acid bacteria isolated from fermented yak milk products of Sikkim, India: Chhurpi, Shyow, and Khachu | Full Text | References | PDF (1.8 MB)
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