Food Technology and Biotechnology (FTB) is a diamond open access, peer-reviewed international quarterly scientific journal that publishes papers covering a wide range of topics, including molecular biology, genetic engineering, biochemistry, microbiology, biochemical engineering and biotechnological processing, food science, analysis of food ingredients and final products, food processing and technology, oenology and waste treatment. The Journal is published by the University of Zagreb, Faculty of Food Technology and Biotechnology, Croatia. It is an official journal of Croatian Society of Biotechnology and Slovenian Microbiological Society, financed by the Croatian Ministry of Science and Education, and supported by the Croatian Academy of Sciences and Arts.
《食品技术与生物技术》（FTB）是一份钻石级开放获取、同行评审的国际科学季刊，发表的论文涵盖广泛的主题，包括分子生物学、遗传工程、生物化学、微生物学、生物化学工程和生物技术加工、食品科学、食品成分和最终产品分析、食品加工和技术、酿酒学和废物处理。该期刊由克罗地亚萨格勒布大学食品技术和生物技术学院出版。它是克罗地亚生物技术学会和斯洛文尼亚微生物学会的官方期刊，由克罗地亚科学和教育部资助，并得到克罗地亚科学和艺术学院的支持。
Microreactor Production by PolyJet Matrix 3D-Printing Technology: Hydrodynamic Characterization§
来源期刊：Food Technology and BiotechnologyDOI：10.17113/ftb.57.02.19.5725
Extraction of Phenolic Compounds from Palm Oil Processing Residues and Their Application as Antioxidants
来源期刊：Food Technology and BiotechnologyDOI：10.17113/ftb.57.01.19.5784
Lipase-Catalyzed Interesterification for the Synthesis of Medium-Long-Medium (MLM) Structured Lipids – A Review
来源期刊：Food Technology and BiotechnologyDOI：10.17113/ftb.57.03.19.6025
Biopreservation of Fresh Strawberries by Carboxymethyl\u2028Cellulose Edible Coatings Enriched with a Bacteriocin from \u2028Bacillus methylotrophicus BM47
来源期刊：Food Technology and BiotechnologyDOI：10.17113/ftb.57.02.19.6128
Effect of Ultrasound-Assisted Extraction of Moringa stenopetala Leaves on Bioactive Compounds and Their Antioxidant Activity
来源期刊：Food Technology and BiotechnologyDOI：10.17113/ftb.57.01.19.5877
Characterization, Antioxidant and Antibacterial Activity of Essential Oils and Their Encapsulation into Biodegradable Material Followed by Freeze Drying
来源期刊：Food Technology and BiotechnologyDOI：10.17113/ftb.57.02.19.5957
Physicochemical Properties and Oxidative Stability of Milk Fortified with Spray-Dried Whey Protein Concentrate–Iron Complex and In Vitro Bioaccessibility of the Added Iron
来源期刊：Food Technology and BiotechnologyDOI：10.17113/ftb.57.01.19.5945
Performance Assessment of a Novel Pyramid Photobioreactor for Cultivation of Microalgae Using External and Internal Light Sources
来源期刊：Food Technology and BiotechnologyDOI：10.17113/ftb.57.01.19.5702
Applicability of Foam Mat Drying Process for Production of Instant Cocoa Powder Enriched with Lavender Extract§
来源期刊：Food Technology and BiotechnologyDOI：10.17113/ftb.57.02.19.6064
Immobilization of Horseradish Peroxidase on Multi-Armed Magnetic Graphene Oxide Composite: Improvement of Loading Amount and Catalytic Activity
来源期刊：Food Technology and BiotechnologyDOI：10.17113/ftb.57.02.19.5832
The Effect of Sous-Vide Cooking Parameters, Chilled Storage and Antioxidants on Quality Characteristics of Atlantic Mackerel (Scomber scombrus) in Relation to Structural Changes in Proteins§
来源期刊：Food Technology and BiotechnologyDOI：10.17113/ftb.57.02.19.6032
Innovative Nonthermal Technologies: Chlorophyllin and Visible Light Significantly Reduce Microbial Load on Basil
来源期刊：Food Technology and BiotechnologyDOI：10.17113/ftb.57.01.19.5816
Optimization of High Intensity Ultrasound Treatment of Proso Millet Bran to Improve Physical and Nutritional Quality§
来源期刊：Food Technology and BiotechnologyDOI：10.17113/ftb.57.02.19.6100
Recent Advances in d-Lactic Acid Production from Renewable Resources: Case Studies on Agro-Industrial Waste Streams
来源期刊：Food Technology and BiotechnologyDOI：10.17113/ftb.57.03.19.6023
Changes of Phytosterols, Rheology, Antioxidant Activity and Emulsion Stability of Salad Dressing with Cocoa Butter During Storage
来源期刊：Food Technology and BiotechnologyDOI：10.17113/ftb.57.01.19.5692
Comparative Study of Inhibitory Potential of Dietary Phytochemicals Against Quorum Sensing Activity of and Biofilm Formation by Chromobacterium violaceum 12472, and Swimming and Swarming Behaviour of Pseudomonas aeruginosa PAO1
来源期刊：Food Technology and BiotechnologyDOI：10.17113/ftb.57.02.19.5823
Free Radical Scavenging Properties and Induction of Apoptotic Effects of Fa Fraction Obtained after Proteolysis of Bioactive Peptides from Microalgae Synechococcus sp. VDW
来源期刊：Food Technology and BiotechnologyDOI：10.17113/ftb.57.03.19.6028
In Vitro Assessment of the Antioxidant Properties of Aqueous Byproduct Extracts of Vitis vinifera
来源期刊：Food Technology and BiotechnologyDOI：10.17113/ftb.57.01.19.5879
The Effect of Natural Antioxidants on Quality and Shelf Life of Beef and Beef Products
来源期刊：Food Technology and BiotechnologyDOI：10.17113/ftb.57.04.19.6267
Microbiological and Sensory Characteristics of Mould-Ripened Salami under Different Packaging Conditions
来源期刊：Food Technology and BiotechnologyDOI：10.17113/ftb.57.01.19.5803
Volatile Composition, Colour, and Sensory Quality of \u2028Spirit-Based Beverages Enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract
来源期刊：Food Technology and BiotechnologyDOI：10.17113/ftb.57.03.19.6106
Influence of Dehydrated Wheat/Rice Cereal Matrices on Probiotic Activity of Bifidobacterium animalis ssp. lactis BB-12®§
来源期刊：Food Technology and BiotechnologyDOI：10.17113/ftb.57.02.19.6142
Influence of d-Amino Acids in Beer on Formation of Uric Acid
来源期刊：Food Technology and BiotechnologyDOI：10.17113/ftb.57.03.19.6022
An Integrated Characterization of Jujube (Ziziphus jujuba Mill.) Grown in the North Adriatic Region
来源期刊：Food Technology and BiotechnologyDOI：10.17113/FTB.57.01.19.5910
Proteinaceous Pancreatic Lipase Inhibitor from the Seed of Litchi chinensis
来源期刊：Food Technology and BiotechnologyDOI：10.17113/ftb.57.01.19.5909
Valorisation of Whey and Buttermilk for Production of Functional Beverages – An Overview of Current Possibilities
来源期刊：Food Technology and BiotechnologyDOI：10.17113/ftb.57.04.19.6460
Nitric Oxide Synthesis Inhibition and Anti-Inflammatory Effect\u2028of Polypeptide Isolated from Chicken Feather Meal\u2028in Lipopolysaccharide-Stimulated RAW 264.7 Macrophages
来源期刊：Food Technology and BiotechnologyDOI：10.17113/ftb.57.02.19.5964
Flocculation and Expression of FLO Genes of a Saccharomyces cerevisiae Mezcal Strain with High Stress Tolerance
来源期刊：Food Technology and BiotechnologyDOI：10.17113/ftb.57.04.19.6063
White Hop Shoot Production in Slovenia: Total Phenolic, Microelement and Pesticide Residue Content in Five Commercial Cultivars
来源期刊：Food Technology and BiotechnologyDOI：10.17113/ftb.57.04.19.6269
Influence of Gum Arabic Enriched with GABA Coating on Oxidative Damage of Walnut Kernels
来源期刊：Food Technology and BiotechnologyDOI：10.17113/ftb.57.04.19.6380
Polyphenol-Based Design of Functional Olive Leaf Infusions§
来源期刊：Food Technology and BiotechnologyDOI：10.17113/ftb.57.02.19.5921
Multiplex Real-Time PCR with HRM for Detection of Lactobacillus sakei and Lactobacillus curvatus in Food Samples
来源期刊：Food Technology and BiotechnologyDOI：10.17113/ftb.57.01.19.5983
Partial Characterization of a Low-Molecular-Mass Fraction with Cryoprotectant Activity from Jumbo Squid (Dosidicus gigas) Mantle Muscle
来源期刊：Food Technology and BiotechnologyDOI：10.17113/ftb.57.01.19.5848
The Influence of Meat Batter Composition and Sausage\u2028Diameter on Microbiota and Sensory Traits of Artisanal\u2028Wild Boar Meat Sausages
来源期刊：Food Technology and BiotechnologyDOI：10.17113/ftb.57.03.19.6197
Sulfonated (1→6)-β-d-Glucan (Lasiodiplodan): Preparation, Characterization and Bioactive Properties
来源期刊：Food Technology and BiotechnologyDOI：10.17113/ftb.57.04.19.6264
Development of a Transgenic Flammulina velutipes Oral Vaccine for Hepatitis B
来源期刊：Food Technology and BiotechnologyDOI：10.17113/ftb.57.01.19.5865
Aspen Plus Simulation Strategies Applied to the Study of Chitin Bioextraction from Shrimp Waste
来源期刊：Food Technology and BiotechnologyDOI：10.17113/FTB.57.02.19.6003
Production of Different Mushroom Protein Hydrolysates as Potential Flavourings in Chicken Soup Using Stem Bromelain Hydrolysis
来源期刊：Food Technology and BiotechnologyDOI：10.17113/ftb.57.04.19.6294
Selection of Thermotolerant Corynebacterium glutamicum Strains for Organic Acid Biosynthesis
来源期刊：Food Technology and BiotechnologyDOI：10.17113/ftb.57.02.19.5980
Silica-Lipid Hybrid Microparticles as Efficient Vehicles \u2028for Enhanced Stability and Bioaccessibility of Curcumin
来源期刊：Food Technology and BiotechnologyDOI：10.17113/ftb.57.03.19.6035
Effect of Biofermentation with Taxifolin on Physicochemical and Microbiological Properties of Cold-Smoked Pork Sausages
来源期刊：Food Technology and BiotechnologyDOI：10.17113/ftb.57.04.19.6250
Survival of Spray-Dried Rhodotorula mucilaginosa Isolated from Natural Microbiota of Murta Berries and Antagonistic\u2028Effect on Botrytis cinerea
来源期刊：Food Technology and BiotechnologyDOI：10.17113/ftb.57.02.19.6139
Development of a Transgenic Flammulina velutipes Oral Vaccine for Hepatitis B.
来源期刊：Food technology and biotechnologyDOI：10.17113/FTB.57.01.19.586
Structural and Techno-Functional Properties of Bovine\u2028Collagen and Its Application in Hamburgers
来源期刊：Food Technology and BiotechnologyDOI：10.17113/ftb.57.03.19.5896
Effect of Different Clarification Methods on Volatile Aroma Compound Composition of Virgin Olive Oil
来源期刊：Food Technology and BiotechnologyDOI：10.17113/ftb.57.04.19.6401
Methionine and Glycine Stabilize Mitochondrial Activity in Sake Yeast During Ethanol Fermentation
来源期刊：Food Technology and BiotechnologyDOI：10.17113/ftb.57.04.19.5665
White Hop Shoots Production in Slovenia: Total Phenolics, Microelements and Pesticides Content from Five Commercial Cultivars
来源期刊：Food Technology and BiotechnologyDOI：10.17113/ftb.57.04.6269
Aronia Berry Processing by Spray Drying: From Byproduct to High Quality Functional Powder
来源期刊：Food Technology and BiotechnologyDOI：10.17113/ftb.57.04.19.6369
Effect of Sheep’s Milk Composition on Strength and Syneresis\u2028of Rennet-Induced Milk Gel During Lactation
来源期刊：Food Technology and BiotechnologyDOI：10.17113/ftb.57.03.19.6218
Ultrasound-Assisted Extraction of Phenolic Compounds from Mango (Mangifera indica cv. Chok Anan) Peel and Its Inhibitory Effect on Enzymatic Browning of Potato Puree
来源期刊：Food Technology and BiotechnologyDOI：10.17113/ftb.57.03.19.5728
