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Food Technology and Biotechnology (FTB)

Publisher :

FTB

Scopus Profile
Peer reviewed only
Scopus Profile
Open Access
  • Food engineering
  • preservation
  • Food quality and analysis

    • +5

e-ISSN :

1334-2606

Issue Frequency :

Quarterly

Impact Factor :

2.3

p-ISSN :

1330-9862

Est. Year :

1993

Mobile :

38514605180

DOI :

YES

Country :

Croatia (Hrvatska)

Language :

English

APC :

YES

Impact Factor Assignee :

Google Scholar

Email :

ftb@pbf.hr

Role In Research Journal

Božidar Šantek
Ashok Pandey

Field Editor

Božidar Šantek
Ashok Pandey

Editorial Board Member

Journal Descriptions

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 food engineering and preservation, food quality and analysis, nutrition, applied microbiology, bioprocess (or biochemical) engineering, and molecular biotechnology. 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.


Food Technology and Biotechnology (FTB) is :

International, Peer-Reviewed, Open Access, Refereed, Food engineering, preservation, Food quality and analysis, Nutrition, Applied microbiology, Bioprocess engineering, Molecular biotechnology, Food Technology , Online or Print, Quarterly Journal

UGC Approved, ISSN Approved: P-ISSN - 1330-9862, E-ISSN - 1334-2606, Established in - 1993, Impact Factor - 2.3

Provide Crossref DOI

Indexed in DOAJ, PubMed

Not indexed in Scopus, WoS, UGC CARE

Indexing

Scopus Profile
DOAJ
Scopus Profile
PubMed
Scopus Profile
SJR

+8 More

Publications of FTB

Research Article
  • dott image June, 2010

The Potential of Probiotics: A Review

Probiotics, live cells with different beneficiary characteristics, have been extensivelly studied and explored commercially in many different products in the world. Their benefits to human a...

Research Article
  • dott image March, 2006

Gluconic Acid: Properties, Applications and Microbial Production

Gluconic acid is a mild organic acid derived from glucose by a simple oxidation reaction. The reaction is facilitated by the enzyme glucose oxidase (fungi) and glucose dehydrogenase (bacteri...

Research Article
  • dott image March, 2018

Application of microbial enzymes in food industry

The use of enzymes or microorganisms in food preparations is an age-old process. With the advancement of technology, novel enzymes with wide range of applications and specificity have been d...

Research Article
  • dott image K. Madhavan Nampoothiri
  • dott image April, 2006

α-Amylases from Microbial Sources – An Overview on Recent Developments

This review covers the progress made in research on microbial α-amylase, a highly demanded industrial enzyme in various sectors such as food, pharmaceuticals, textiles, detergents, etc. Amy...

Research Article
  • dott image June, 2006

New Perspectives for Citric Acid Production and Application

There is a great worldwide demand for citric acid consumption due to its low toxicity when compared with other acidulants used mainly in the pharmaceutical and food industries. Other applica...

Research Article
  • dott image March, 2006

Microbiology and Industrial Biotechnology of Food-Grade Proteases: A Perspective

Recent developments in industrial biotechnology have resulted in the exploitation of new and undiscovered microorganisms and the devising of improved methods for enzyme production, which hav...

Research Article
  • dott image March, 2006

Solid Culturing of Bacillus amyloliquefaciens for Alpha Amylase Production

Fourteen different agroresidues were screened for alpha amylase production using Bacillus amyloliquefaciens ATCC 23842. Among them, wheat bran (WB) and groundnut oil cake (GOC) in mass ratio...

Research Article
  • dott image February, 2006

Jackfruit Seed – A Novel Substrate for the Production of Monascus Pigments through Solid-State Fermentation

Solid-state fermentation was carried out using jackfruit seed powder as substrate for the production of pigments using a fungal culture of Monascus purpureus. Due to the buffering nature of ...

Research Article
  • dott image December, 2010

Polysaccharides from Probiotics: New Developments as Food Additives

Microbial polysaccharides with nutraceutical potential and bioactive properties have been investigated in detail during the last few decades. There is an increasing demand in food industries...

Original Article
  • dott image Sabu Abdulhameed
  • dott image June, 2005

Purification and Characterization of Tannin Acyl Hydrolase from Aspergillus niger ATCC 16620

Tannin acyl hydrolase produced extracellularly by the fungal strain Aspergillus niger ATTC 16620 in solid state fermentation was purified from the cell free culture broth by ammonium sulphat...

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