LightNews — News, ranked by scholars

@ftbjournal.bsky.social

Impact of Bock Beer🍺 Marination on the Physicochemical, Functional and Technological Properties of Minas Artisanal Authorial Cheese🧀
www.ftb.com.hr/archives/199...
#bockbeer #artisanalcheese #fattyacidprofile #proteolysis #SDG2 #SDG8 #SDG9 #SDG12 #ftbjournal #DiamondOpenAccess

July 3, 2026 at 10:48 AM

Food Technology and Biotechnology

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Development and Analytical Evaluation of a Microarray Assay for Quantitative Determination of Human Blood🩸 IgG Reactive to Food Antigens in the Italian🇮🇹 Population🧬
www.ftb.com.hr/archives/197...
#Microarray #IgG #foodantigens #foodintolerance #foodhypersensitivity #ftbjournal #DiamondOpenAccess

Graphical abstract showing a blood-based microarray method for analysing food-specific IgG reactivity. A fingertip blood sample is collected and applied to a microarray chip capable of simultaneously analysing 16 blood samples for IgG antibodies against 92 purified food proteins. The resulting IgG reactivity profiles are presented as bar charts. One chart shows the IgG reactivity of an individual across 92 food extracts, with a horizontal threshold line indicating positive reactivity. A second chart compares IgG reactivity patterns between male and female participants, demonstrating differences in antibody responses to individual food extracts.

July 2, 2026 at 9:31 AM

Food Technology and Biotechnology

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Organic Acid Meat🥩 Decontamination: Optimising Application Parameters to Reduce the Microbial🦠 Load of Yersinia enterocolitica 4/O:3 on Pork🐽
www.ftb.com.hr/archives/197...
#yersinia #pork #decontamination #MicrobiologicalSafety #organicacids #ftbjournal #DiamondOpenAccess

Graphical abstract illustrating the experimental workflow used to evaluate the antimicrobial efficacy of organic acid treatments on meat. A bacterial culture is serially diluted to approximately 10⁶ CFU/mL and inoculated onto the surface of meat samples for 5 minutes. The inoculated samples are treated with lactic acid or acetic acid at concentrations of 2 or 4 %, applied by spraying under different treatment conditions (25 or 80 °C; 10 or 30 seconds). Treated (T) and untreated control (C) samples are photographed immediately after treatment (0 h) and after 24 hours. Samples are then stored at 4 °C for 24 hours, homogenised in diluent (1:10), serially diluted, and plated on agar. Following incubation for 24 hours at 30 °C, bacterial counts are determined and expressed as log₁₀ CFU/g.

June 30, 2026 at 7:31 AM

Food Technology and Biotechnology

@ftbjournal.bsky.social

Date Fruits and Their Products for Almond Beverage🥛 Fortification: Assessment of Beverages🥤 and Resulting Residues
www.ftb.com.hr/archives/198...
#datefruit #almond #plantbasedbeverage #SDG12 #SDG2 #SDG3 #sensoryproperties #ftbjournal #DiamondOpenAccess

Graphical abstract comparing five almond-based beverage formulations prepared with different date ingredients: Besser Helou dates (khalal stage), Deglet Nour dates (tamr stage), almonds alone, Deglet Nour syrup, and Deglet Nour powder. The infographic presents photographs of the ingredients at the top and the resulting beverages and dried residues at the bottom. Besser Helou dates are characterised by rigid texture and high moisture content. Deglet Nour dates, with a soft texture, produce the beverage richest in phenolic compounds. Almonds, rich in fat, protein, and ash, give the highest extraction yield. Deglet Nour syrup and powder produce beverages and residues with the highest antioxidant activity, while the powder has the highest carbohydrate, protein, and ash contents among the date ingredients. The main phenolic compounds identified in each beverage and residue include quinic acid, caffeic acid, luteolin, apigenin-7-O-glucoside, quercetin, naringin, and 1,3-di-O-caffeoylquinic acid.

June 29, 2026 at 11:02 AM

Food Technology and Biotechnology

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Development of Gamma-Aminobutyric Acid (GABA)-Rich and Probiotic-Fermented Soymilk🥛 Using Lactiplantibacillus plantarum W12🦠 as a Starter Culture🧫
www.ftb.com.hr/archives/198...
#fermentedsoymilk #functionalfood #SDG3 #SDG15 #SDG2 #SDG9 #ftbjournal #DiamondOpenAccess

Workflow showing the isolation of Lactiplantibacillus strains from fermented soy products, identification by MALDI-TOF MS, fermentation of soymilk supplemented with monosodium glutamate and sucrose, optimisation of γ-aminobutyric acid production, and evaluation of probiotic properties. Optimisation of fermentation conditions resulted in a GABA yield of 34.237 mM. The selected strain, Lactiplantibacillus plantarum W12, demonstrated acid, bile salt and pepsin tolerance, antibiotic susceptibility, auto-aggregation, hydrophobicity, and antimicrobial activity.

June 26, 2026 at 8:50 AM

Food Technology and Biotechnology

@ftbjournal.bsky.social

Effect of Pumpkin🎃 Seed Protein Concentrate and Xanthan Gum on the Properties of Gluten-Free Frozen Batter and the Resulting Cake🧁
www.ftb.com.hr/archives/197...
#ProteinConcentrate #pumpkin #FrozenBatter #cake #SDG2 #SDG3 #SDG12 #ftbjournal #DiamondOpenAccess

Graphical abstract showing the effects of pumpkin seed protein concentrate and xanthan gum on frozen gluten-free batter stored frozen at −18 °C for 30 and 60 days and on the resulting cakes. Pumpkin seed protein concentrate increased batter viscosity and density and improved cake porosity and volume, while xanthan gum generally improved quality but increased hardness. The best consumer acceptance after 30 days of frozen storage was achieved with 10 % pumpkin seed protein concentrate and 0.2 % xanthan gum, indicating their potential to improve frozen gluten-free bakery products.

June 25, 2026 at 11:49 AM

Food Technology and Biotechnology

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Impact of Egg🥚 Components on Model Pasta Dough Rheology, Microstructure, and Mechanical Dough Rolling Energy
www.ftb.com.hr/archives/197...
#egg #pastadough #rheology #SDG3 #SDG9 #SDG12 #ftbjournal #DiamondOpenAccess

Graphical abstract illustrating the production and analysis of egg pasta. Whole eggs or egg yolks are mixed with durum wheat flour to prepare model pasta dough, which is then rolled into pasta. The dough is characterised using linear, non-linear, and extensional rheology, as well as torque-energy monitoring during rolling. Correlation analysis links rheological and processing parameters with final pasta properties. Microscopic images show structural differences in raw and cooked pasta made with whole egg, egg yolk, or no egg. Results indicate that egg ingredients influence dough behaviour during processing and affect the final pasta microstructure and quality.

June 24, 2026 at 8:43 AM

Food Technology and Biotechnology

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Ethyl Acetate Extracts of Edible Mushroom🍄 Species Enhance β-Lactam💊 Activity Against an MRSA Isolate in vitro
www.ftb.com.hr/archives/198...
#AntibioticModulation #mushrooms #MRSA #SDG3 #antimicrobialresistance #ftbjournal #DiamondOpenAccess

$A two-step graphical abstract illustrating how edible mushroom extracts enhance the activity of β-lactam antibiotics against methicillin-resistant Staphylococcus aureus (MRSA). In Step 1, fruiting bodies of Agaricus bisporus and Hericium erinaceus are processed to obtain ethyl acetate fractions of methanol extracts, which are combined with subtherapeutic concentrations of β-lactam antibiotics. Step 2 shows antimicrobial testing, including a microdilution assay, bacterial microscopy, and fluorescence-based cell viability imaging. The results indicate that the mushroom extracts reduce the minimum inhibitory concentrations of ampicillin, penicillin, and amoxicillin by up to 25-fold against hospital-associated MRSA and increase bacterial cell envelope permeability, suggesting enhanced antibiotic activity.$

June 23, 2026 at 8:23 AM

Food Technology and Biotechnology

@ftbjournal.bsky.social

Preservation of Raw Crassostrea gigas Oyster🦪 Meat: Effects of Weak Organic Acid Marination on Physicochemical, Microbiological and Sensory Properties
www.ftb.com.hr/archives/197...
#oystermeat #marination #organicacids #PreservationTreatments #SDG14 #SDG12 #ftbjournal #DiamondOpenAccess

In the top left corner is a photograph of oysters and a yellow arrow pointing towards an enlarged photo of a single oyster shell. Below that is a photograph of five round plastic containers of semi-preserved oyster meat and treatments are listed below: distilled water, sodium chloride, citric acid, lactic acid, and acetic acid. An arrow points to the right to the next step, which lists shelf life determinations: physicochemical, microbiological, and sensorial. On the right are listed the results: 1. Better physicochemical preservation in acetic acid, 2. Growth of mesophilic/psychrotrophic microorganisms controlled in acids, rapid in water and NaCl, 3. Shelf life 3 days in water, 11 days in NaCl, and at least 16 days in acids, 4. Better characteristic odour after treatments in lactic or acetic acid, 5. Low cost, and 6. Easy application.

June 22, 2026 at 9:15 AM

Food Technology and Biotechnology

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Bacterial🦠 Cellulose Powder from Tropical Fruit🥭🍍 Byproducts: Characterization and Application in Smoothies🥛
www.ftb.com.hr/archives/197...
#BacterialCellulose #smoothie #tropicalfruit #byproduct #SDG2 #SDG3 #ftbjournal #DiamondOpenAccess

The graphical abstract illustrates bacterial cellulose production from industrial fruit co-product. Starting on the left, the industrial fruit co-product is symbolised by cogwheels, a green arrow leads down towards a bottle with a temperature scale symbol signifying fermentation and then below it to a photograph of the obtained bacterial cellulose. In the centre are four glass bowls with bacterial cellulose powder. Black arrows point right to three vertically arranged images. On the top is a drawing Petri dish with microbial count, below it is an Erlenmeyer flask symbolizing determination of yield, composition, FTIR and TGA. The last image shows some fish that symbolise in vitro toxicity determination.

June 21, 2026 at 10:11 AM

Food Technology and Biotechnology

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Near-Infrared Spectroscopy for Rapid🏃‍♀️Determination of Physicochemical Properties of Fermented Fish🐠Sauce (‘Nam Pla-Ra’)
www.ftb.com.hr/archives/197...
#namplara #fishsauce #nearinfrared #PredictiveModeling #SDG9 #SDG12 #DiamondOpenAccess #ftbjournal

Graphical abstract shows a diagram describing the process of validation of nam pla-ra fish sauce. On top is a Petri dish with nam pla-ra sample from which green arrows lead left and right to calibration and validation sets, respectively. Both sets were analysed using FT-NIR. A calibration model was created and validation testing was done. The bottom right corner shows a calibration plot between the measuered and predicted values for physicochemical properties of samples.

June 21, 2026 at 9:18 AM

Food Technology and Biotechnology

@ftbjournal.bsky.social

With summer and hot sun☀️, here comes our🔥latest issue!⛱️
www.ftb.com.hr/archives/199...
#ftbjournal #DiamondOpenAccess

The cover of the issue, showing issue number 2 and the image of a graphical abstract of one of the papers published in this issue.

June 19, 2026 at 10:59 AM

Food Technology and Biotechnology

@ftbjournal.bsky.social

JCR has released the latest Impact Factor, and we are proud to announce that ours has increased! ✨📈
#JCR #impactfactor #ftbjournal #DiamondOpenAccess

This is the graph showing the increase in the impact factor of our journal to 2.9 for 2025

June 17, 2026 at 10:48 AM

Food Technology and Biotechnology

@ftbjournal.bsky.social

Our editor, Iva Grabarić Andonovski, is presenting initiatives in open science, the opening of the Croatian Centre for Diamond OA, and the activities of the OPERAS-HR, at the OPERAS & SCIROS 2026 Conference (18-21 May in Warsaw)
operas-eu.org/news-and-eve...
#operas2026sciros #operasHR #ftbjournal

The photograph shows a group of women in front of a building.

May 21, 2026 at 6:36 AM

Food Technology and Biotechnology

@ftbjournal.bsky.social

Our editor, at SRCE DEI 2026 conference, held a presentation on the quality and sustainability of a journal in the #DiamondOpenAccess 💎 and showed on our example how implementing the open access policy by our Faculty improved the journal's alignment with the DOA standards.
lnkd.in/dxUcXaGM

April 30, 2026 at 7:00 PM

Food Technology and Biotechnology

@ftbjournal.bsky.social

Dual-Target Bioprocessing Using Oleaginous Microorganisms🦠: Converting Food Waste into Lipids and Biopolymers
www.ftb.com.hr/archives/197...
#foodwaste #biopolymers #singlecelloil #oleaginous #microorganisms #polyhydroxyalkanoates #ftbjournal #DiamondOpenAccess

A graphical abstract titled: Bioconversion of Food Waste to Single-Cell Oils (SCO) and Polyhydroxyalkanoates (PHA) by Microorganisms. The visual flow starts with an image of assorted food waste, such as fruit peels and scraps, followed by a microscopic view of yeast or bacterial cells. These lead to a central image of a large stainless steel industrial bioreactor, which finally connects to a close-up of golden oil droplets, representing the produced single-cell oil and polyhydroxyalkanoates.

April 17, 2026 at 10:33 AM

Food Technology and Biotechnology

@ftbjournal.bsky.social

Sourcing Vanillin via Fermentative Biotechnology ⚗️
www.ftb.com.hr/archives/199...
#vanillin #SDG3 #SDG9 #SDG12 #biotransformation #ftbjournal #DiamondOpenAccess

A flow diagram titled: Sourcing Vanillin via Fermentative Biotechnology. The process moves from left to right in three labelled columns. The first column (blue), labelled: Substrates, lists starting materials: glucose, ferulic acid, eugenol, isoeugenol, et cetera. Three black arrows point from the Substrates to the second column (light purple) labelled: Cell Factories. These include illustrations of bacterial (an oblong cell), fungal (yeast-like budding cells), and plant (a green leaf) sources.
A final arrow points to the third column, labelled: Product, which displays the chemical structure of vanillin above an illustration of two vanilla beans. At the bottom of the diagram, a caption reads: Production of vanillin from diverse substrates using engineered hosts.

April 16, 2026 at 9:24 AM

Food Technology and Biotechnology

@ftbjournal.bsky.social

Single-Tube Loop-Mediated Isothermal Amplification Assay🧪 Targeting the inlA Gene for Sensitive Detection of Listeria monocytogenes🧫 in Food
www.ftb.com.hr/archives/199...
#LAMP #Listeriamonocytogenes #SDG3 #SDG9 #ftbjournal #DiamondOpenAccess