Alimentaria - Contents of Volume 7, 2014

• Inside covers in PDF
• Front pages in PDF
  
  
• J. Csapó, R. V. Salamon, Sz. Salamon, Sz. Toró, Zs. Csapóné Kiss
  Structural and quantitative analysis of exopolisaccharides and oligosaccharides produced by lactobacillus. I.
  Basic information, isolation, quantitative determination, molecular mass and monosaccharide composition
  Acta Universitatis Sapientiae, Alimentaria, 7 (2014) 5−20     Full text in PDF
  
  
• J. Csapó, R. V. Salamon, Sz. Salamon, Sz. Toró, Zs. Csapóné Kiss
  Structural and quantitative analysis of exopolisaccharides and oligosaccharides produced by lactobacillus. II.
  The connection status-, configuration-, phosphorous content-, modification-, structure of monosaccharides,
  exopolysaccharides in yogurt, galactooligosaccharides
  Acta Universitatis Sapientiae, Alimentaria, 7 (2014) 21−44     Full text in PDF
  
  
• A. Fišteš, T. Došenović, D. Rakić, B. Pajin, Z. Šereš, Šoronja Simović, I. Lončarević
  Statistical analysis of the basic chemical composition of whole grain flour of different cereal grains
  Acta Universitatis Sapientiae, Alimentaria, 7 (2014) 45−53     Full text in PDF
  
  
• I. Tadijan, J. Grahovac, J. Dodić, M. Grahovac, S. Maširević, D. Vučurović, S. Dodić
  Effect of carbon sources on the production of the biofungicide by Streptomyces hygroscopicus
  Acta Universitatis Sapientiae, Alimentaria, 7 (2014) 54−62     Full text in PDF
  
  
• B. Curčić, V. Filipović, M. Nićetin, N. Mišljenović, L. Pezo
  Evaluation of mass transfer kinetics and efficiency of osmotic dehydration of pork meat
  Acta Universitatis Sapientiae, Alimentaria, 7 (2014) 63−72     Full text in PDF
  
  
• B. Lončar, V. Filipović, M. Nićetin, V. Knežević, L. Pezo, D. Plavšić, Lj. Šarič
  Microbiological profile of fish dehydrated in two different osmotic solutions
  Acta Universitatis Sapientiae, Alimentaria, 7 (2014) 73−80     Full text in PDF
  
  
• Z. Győri
  Comparison of N and S contents of different winter wheat flour samples
  Acta Universitatis Sapientiae, Alimentaria, 7 (2014) 81−87     Full text in PDF
  
  
• P. Sipos, Zs. Szilágyi, M. Móré
  Effect of salt forms and concentrations on the valorigraphic parameters of winter wheat flour
  Acta Universitatis Sapientiae, Alimentaria, 7 (2014) 88−95     Full text in PDF
  
  
• V. Szűcs, Á. Fülöp, R. Juhász
  Analysis of age differences in the risk perception of food additives: Results of focus group interviews
  Acta Universitatis Sapientiae, Alimentaria, 7 (2014) 96−108     Full text in PDF
  
  
• V. Szűcs, Zs. Cserhalmi, S. Ferenczi, E. Szabó
  Consumer acceptance of combined hot-air and microwave vacuumdried apple pieces
  Acta Universitatis Sapientiae, Alimentaria, 7 (2014) 109 −119     Full text in PDF