Food and Environment Safety - Journal of Faculty of Food Engineering, ŞtefancelMareUniversity - Suceava 
Volume XVI, Issue 1 – 2017 

 

 

 

 
 
 
 
 
 
 

  
 
CONTENTS: 
 
 

 

1 Study on the evolution of micro- and macroelements during the winemaking 
stages: importance of copper and iron quantification  
Liliana NOROCEL, Gheorghe GUTT 

5 - 12 

2 Sensory characteristics of peach and plum jams with differents weeteners 
Viktorija STAMATOVSKA, Ljubica KARAKASOVA, Zora UZUNOSKA, Tatjana KALEVSKA, 
Valentina PAVLOVA, Gjore NAKOV, Aleksandar SAVESKI 
 

13-20 

3 Assessment of environmental impact of food loss: case study apple fruits 
Cristina GHINEA 
 

21-28 

4 Oxidative stability of refined sunflower oil at room temperature and during 
conventional frying 
Gorica PAVLOVSKA, Natasha SHURKOVA, Vezirka JANKULOSKA 
 

29-33 

5 Determination of chlorpyrifos in apple from the Resen region 
Vezirka JANKULOSKA, Ilija KAROV, Gorica PAVLOVSKA, Ilija BUZLEVSKI 
 

34-39 

6 Chemical composition and energy value in the meat of Macedonian and 
Ohrid trout 
Aleksandar SAVESKI, Tatjana KALEVSKA, Viktorija STAMATOVSKA, Dragan DAMJANOVSKI 
 

40-46 

7 Rationalization of the parameters of milk proteins’ thermo acid coagulation 
by berry coagulants 
Olena GREK, Olena ONOPRIICHUK, Tetiana PSHENYCHNA 
 

47-53 

8 Impact of adulteration with glucose, fructose and hydrolysed inulin syrup on honey 
physicochemical properties 
Sorina ROPCIUC, Mircea OROIAN, Vlad OLARIU 
 

54 - 60 

 Author instructions 
 

i - v 

 Subscription information 
 

vi