ПРИМЕНЕНИЕ КОМПЛЕКСОУТВОРЮВАЧИВ ДЛЯ ПОВЫШЕНИЯ ЭФФЕКТИВНОСТИ МЕМБРАННЫХ ПРОЦЕССОВ ОЧИСТКИ СТОКОВЫХ ВОД


Food and Environment Safety - Journal of Faculty of Food Engineering,  Ştefan cel Mare University - Suceava  
Volume  X, Issue 4 - 2011 

 

 

 CONTENTS: 
 

 

1.  PHOTOCATALYTIC REDUCTION OF METHYLENE BLUE ON THE HETERO-
STRUCTURAL MATERIALS BASED ON TITANIUM DIOXIDE WITH BISQINO-
CYANINE PIGMENT  
Igor KOBASA, Nataliya HUSYAK, Sonia GUTT 
 

7 

2.  VISCOELASTICAL BEHAVIOUR OF SOME FOOD MATERIALS FROM THE 
SPANISH MARKET 
Mircea-Adrian OROIAN, Isabel ESCRICHE, Gheorghe GUTT 
 

13 

3.  GERODIETIC MEAT PRODUCTS TECHNOLOGY ENRICHED WITH CALCIUM 
AND PHOSPHORUS 
PESHUK L.V., BUDNYK N.V., HALENKO О.О.  
 

18 

4.  SULFUR DIOX SIDE UTILI ZATIO N BY THE  TREATMENT O F PY RITE - 
CHALCO PYRITE  SUL FI DE CONSE NTRA TES, COMBINING M ECHA N-
ICAL A ND  METALLOTHER MI C PROCES SES  
V. M ART IROS YAN, T . AG H AM YAN, M. S AS UNT S YAN, A. AJ VAZ YAN,  
A. Z APROS YAN  
 

24 

5.  PHOTOCATALYTIC DEGRADATION OF METHYLENE BLUE ON 
NANOSTRUCTURED COMPOSITES BASED ON TIO2-BI2O3 
Igor KOBASA 
 

30 

6.  INVESTIGATION OF SOY ISOFLAVONES DISTRIBUTION DURING THE SOY 
BEEN PROCESSING 
Tamara T.NOSENKO, Olena S. MAKSIMOVA 
 

36 

7.  NEW MATERIALS FOR PHOTOCATALYTIC PURIFICATION OF AIR – A RE-
VIEW  
Violeta VASILACHE, Catalin POPA, Traian VASILACHE 
 

42 

8.  MODELING OF THE THERMO-PHYSICAL PROPERTIES OF AQUEOUS SU-
CROSE SOLUTIONS II. BOILING POINT, SPECIFIC HEAT CAPACITY AND 
THERMAL CONDUCTIVITY  
Andrei I. SIMION, Cristina G. GRIGORAŞ, Lăcrămioara RUSU, Adriana DABIJA 
 

49 

9.  HIGHLIGHTING GENETIC PROGRESS IN IMPROVING WINTER RYE  
Ioan GONTARIU, Constantin DROBOTĂ, Marinela CURELEŢ 
 

57 

10.  STUDIES REGARDING THE ALKALINE AND ALKALINE- PEROXIDIC PRE-
TREATMENT INFLUENCE UPON THE REDUCING SUGARS QUANTITY OB-
TAINED FROM THE WHEAT STRAWS  
Eufrozina ALBU (NIGA), Alina-Mihaela PŞIBILSCHI 
 

65 

11.  RESIDUAL CHLORINE IN WATER SUPPLY SYSTEMS 
Sonia GUTT (AMARIEI), Mihaela COJOCARIU 
 

71 



Food and Environment Safety - Journal of Faculty of Food Engineering,  Ştefan cel Mare University - Suceava  
Volume  X, Issue 4 - 2011 

 

 

 
 

12.  INFLUENCE OF WHEAT FLOUR DOUGH HYDRATION LEVELS ON GAS PRO-
DUCTION DURING DOUGH FERMENTATION AND BREAD QUALITY 
Georgiana G. CODINĂ, Silvia MIRONEASA, Daniela V.VOICA 
 

79 

13.  EFFECT OF ADDITION OF CORN FLAKES ON RHEOLOGICAL BEHAVIOR OF 
SOME YOGURT  
Cristina DAMIAN, Mircea-Adrian OROIAN, Andreea ŞMADICI 
 

84 

14.  ADVANCED CHARACTERIZATION METHODS FOR NICKEL AND ZINC-
NICKEL ALLOY LAYERS ELECTROCHEMICALLY DEPOSITED 
Violeta VASILACHE 

89 

15.  EFFECT OF STORAGE ON ASCORBIC ACID CONTENT OF SOME FRUIT 
JUICES 
Nicolae CARPIUC, Ana LEAHU, Ecaterina CURALEŢ, Cristina DAMIAN 

95 

16.  THE VARIATION OF THE ACID ASCORBIC CONTENT IN CYNOSBATI FRUC-
TUS INFLUENCED BY STATIONARY FACTORS 
Sorina ROPCIUC, Ion TĂNASE  , Iuliana CREŢESCU, Giancarla VELICEVICI 
 

100 

17.  MULTIVARIATE ANALYSIS IN ASSESSMENT RELATIONSHIPS BETWEEN 
MILK CHARACTERISTICS INFLUENCED BY THE SEASONAL VARIATIONS  
Silvia MIRONEASA, Georgiana Gabriela CODINĂ 
 

104 

18.  THE CONTENT OF CAROTENOID PIGMENTS IN ROSA CANINA L. FRUIT 
Sorina ROPCIUC 

108 

19.  STUDY REGARDING THE POSSIBILITIES TO OBTAIN FUNCTIONAL FOOD 
FROM WHEAT FLOUR: BREAD WITH  EXOGENOUS  BUCKWHEAT ADDI-
TION 
Gabriela CONSTANTINESCU (POP), Adriana DABIJA, Amelia BUCULEI 

112 

20.  THE ACTIVITY OF -AMYLASE AND PEROXIDASE DURING GERMINATION 
OF SOME MAIZE CARYOPSES WITH DIFFERENT VIABILITIES 
Marcel AVRAMIUC 
 

118 

21.  Author instructions 
 

124 

22.  List of  Referees  
 

129 

23.  Subscription information 
 

133