Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefancel MareUniversity - Suceava 
Volume XIV, Issue 2– 2015 

 

 

 CONTENTS: 
 
 

 

1. Modelling of thin layer drying kinetics of cocoa beans in a microwave oven and sun 
Verdier N. ABOUO, Clément D. AKMEL, Ernest K. KAKOU, Emmanuel N. ASSIDJO, 
Georges N. AMANI, Benjamin K. YAO 
 
 

127-137 

2. Assessment of inorganic contaminants in well waters from nonferrous mining and 
urban areas in North-West and Central Romania 
Maria-Alexandra HOAGHIA, Erika LEVEI, Cecilia ROMAN, Marin SENILA, Claudiu 
TANASELIA, Dumitru RISTOIU 
 

138-143 

3. Seasonal variations’ influence on chemical composition of cow milk and 
Vidraru semi hard cheese 
Ancuţa Elena PRISACARU, Laura APOSTOL 
 

144-147 

4. Prebiotic Effects of Inulin and Gum Acacia (REVIEW) 
Gjore NAKOV, Darina GEORGIEVA, Nastya IVANOVA, Stanka DAMYANOVA, Viktorija 
STAMATOVSKA, Ljupka NECINOVA 
 

148-156 

5. The influence of processing by crushing and boiling on ascorbic acid content in some 
plant species 

 Marcel AVRAMIUC, Silvia MIRONEASA 
 

157-161 

6. Influence of temperature on the physical properties of vegetable oils 
Mircea OROIAN, Gheorge GUTT 
 

162-170 

7. Assessment of environmental impacts from municipal solid waste management - Iasi, 
Romania 
Cristina GHINEA, Andreea SPRANCEANA, Diana Elena COMANITA, Gabriela 
CONSTANTINESCU, Maria GAVRILESCU  
 

171-180 

8. Study on the influence of samples’ dimensions on the analysis of smoked cheese 
texture properties 
Elena SĂNDULEAC (TODOSI SĂNDULEAC), Gheorghe GUTT,  Andreea IANOVICI 
(IANOVICI IORDACHE) 
 

181-189 

9. The use of texture destructive methods to assess the state of pork freshness 
Sergiu PADURET, Gheorghe GUTT 
 

190-195 

10. Biochemical characterization of microbial populations involved in Loh-Djiboua 
cocoa's fermentation in Coted D'Ivoire 
Liliane M. KOUAME, Ginette G. DOUE, Niamke J. ADOM, Honore G. OUATTARA, 
Sébastien L. NIAMKÉ 
 

196-205 

11. The use of plant materials in culinary products out of yeasted dough 
Oksana ARPUL, Tetiana SYLCHUK, Vira KULINICH, Olena USATIUK  
 

206-211 

12. 
Development of operational quality control method for meat products 
Olha LYUBCHYK, Mykola MYKYJCHUK, Mariуa VOROBETS 212-217 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefancel MareUniversity - Suceava 
Volume XIV, Issue 2– 2015 

 

 

 

13. Study on flour quality assessment designed to obtain biscuits 
Adriana DABIJA, Anca Magda PĂIUŞ 
 
 

218-222 

14. Strategic alliances between firms – a model of competitive strategy in food 
industry 
Ciprian - Ionel HRETCANU, Cristina - Elena HRETCANU 
 

223 - 232 

15. Mathematical modelling of the constituents’ concentrations of AISI 304 stainless 
steel samples that diffuse into simulated acidic environments 
Silviu-Gabriel STROE 
 
 

233 - 240 

16. Author instructions 
 

i - v 

17. Subscription information 
 

vi