Food Biotechnology, Volume 33, Issue 1 (2019)

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Food Biotechnology, Volume 33, Issue 1 (2019)

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Articles

Article
Metagenomic Microbial Diversity in Aguamiel from Two Agave Species During 4-Year Seasons
Sandra Luz Villarreal Morales, María Isabel Enríquez Salazar, Mariela Ramona Michel Michel, Adriana Carolina Flores Gallegos, Julio Montañez-Saens, Cristóbal Noé Aguilar & Raúl Rodríguez Herrera
Pages: 1-16
Published online: 04 Feb 2019
AbstractforMetagenomic Microbial Diversity in Aguamiel from Two Agave Species During 4-Year Seasons | Full Text | References | PDF (1.8 MB) | EPUB
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Article
Dihydrofolate Reductase Thermosensitive (ts-dfrA) Mutant Induces Dihydrofolate Overproduction by Lactobacillus plantarum
Ghada Khiralla, Adel El-Tarras & Hesham Elhariry
Pages: 17-33
Published online: 04 Feb 2019
AbstractforDihydrofolate Reductase Thermosensitive (ts-dfrA) Mutant Induces Dihydrofolate Overproduction by Lactobacillus plantarum | Full Text | References | PDF (1.9 MB) | EPUB
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Article
Improvement of the Characteristics of Steamed Bread by Supplementation of Recombinant alpha-L-arabinofuranosidase Containing xylan-binding domain
Tao Zhou, Yemin Xue, Zonghui Zhang, Yuanyuan Dong, Rui Gao & Yaxian Li
Pages: 34-53
Published online: 04 Feb 2019
AbstractforImprovement of the Characteristics of Steamed Bread by Supplementation of Recombinant alpha-L-arabinofuranosidase Containing xylan-binding domain | Full Text | References | PDF (1.6 MB) | EPUB
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Reviews

Review
Molecular Detection of Mycotoxigenic Fungi in Foods: The Case for Using PCR-DGGE
Aly Farag El Sheikha
Pages: 54-108
Published online: 04 Feb 2019
AbstractforMolecular Detection of Mycotoxigenic Fungi in Foods: The Case for Using PCR-DGGE | Full Text | References | PDF (4.6 MB) | EPUB
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