ПРИМЕНЕНИЕ КОМПЛЕКСОУТВОРЮВАЧИВ ДЛЯ ПОВЫШЕНИЯ ЭФФЕКТИВНОСТИ МЕМБРАННЫХ ПРОЦЕССОВ ОЧИСТКИ СТОКОВЫХ ВОД


Food and Environment Safety - Journal of Faculty of Food Engineering, ŞtefancelMareUniversity - Suceava 
Volume XV, Issue 1 – 2016 

 

 

  
 
CONTENTS: 
 
 

 

1 Prospects of applying vacuum technology in the manufacture of culinary poultry 
meat products 
Anna SOLETSKA, Andrew KRASOTA 
 

3 - 9 

2 Application of D-Optimal Mixture Design to optimize the wheat-pumpkin composite 
flour for bread production 
Georgiana Gabriela CODINĂ,Silvia MIRONEASA  

 
 

10 - 20 

3 Comparative study on the lipase activity from plant sources, under various condi-
tions of pH, temperature and substrate 
Marcel AVRAMIUC 
 

21 - 28 

4 Chemical analysis of fresh water from a karst area in Ukraine 
Volodymyr DIYCHUK, Anastasia SACHKO, Igor WINKLER 
 

29 - 35 

5 Ground water quality of domestic wells in Cajvana town,  
Dinu Iulian OPREA-GANCEVICI, Cătălin SAVU 
 

36 - 45 

6 Correlations between quality of flour T-500 characteristics and bread volume 
Viktorija STAMATOVSKA, Tatjana KALEVSKA, Marija MENKINOSKA, GjoreNAKOV, 
Zora UZUNOSKA, Lenche MITKOVA 
 

46 - 54 

7 Tradicional production and chemical composition of  Bieno cheese in  the Republic 
of Macedonia 
Gordana DIMITROVSKA, Sonja SRBINOVSKA, Stefce PRESILSKI , Violeta MANEVSKA, 
Ljupce KOCHOSKI , Elena JOSHESKA 
 

55 - 60 

8 Production of protein-containing preparations of natural origin 
Nataliia Borisivna MITINA, Inna Mihalivna ZUBAREVA, Olga Ivanivna TKALYA  
 

61 - 66 

9 Development of complex acidifiers and analysis of impact on biochemical 
processes in dough  
Tetyana SILCHUK, Vira ZUYKO 
 

67 - 70 

10 Mathematical modeling of preparing "oil / water" emulsions 
Oksana LUGOVSKA, Vasilij SIDOR 
 
 

71 - 75 

11 The use of glass transition temperature in forecasting whey powder storage stability, 
obtained by electro-spark treatment 
Оksana KOCHUBEI-LYTVYNENKO, Vyacheslav MYKHAILYK, Anatoliy UKRAINETS 
 
 

76 - 83 



Food and Environment Safety - Journal of Faculty of Food Engineering, ŞtefancelMareUniversity - Suceava 
Volume XV, Issue 1 – 2016 

 

 

 
 
 
 
 
 
 
 

12 Compositional quality assessment of wines produced in Silvaniei vine growing center 
of Șimleul Silvaniei, 2013- 2015 harvest 
Florin-Dumitru BORA , Alina DONICI, Oana-Mihaela RIPANU  
 

84 – 94  

13 Total phenolic content and antioxidant activity of syrups from peony (Paeonia 
peregrina mill. Var. Romanica) and rose (Rosa centifolia) petals 
Valentina MANCAS, Sonia AMARIEI 
 

95 - 100 

 Author instructions 
 

i - v 

 Subscription information 
 

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