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 XVI, Issue 4 – 2017 

 

 

 CONTENTS:  

1.  Research on obtaining high β-glucans content from different sources of yeast by har-
nessing their biologically active potential 

Ionuț AVRĂMIA, Sonia AMARIEI 

 

190 - 195 
 

2.  Quinoa as a substitute for semolina: some aspects and problems of introduction 
Sergiy BORUK, Igor WINKLER, Olga ROMANOVSKA, Olga GERYCH 

 

196 - 201 

3.  The interaction between beans hulls and food dye 
Laura Carmen APOSTOL 

 

202 - 208 

4.  Enrichment of pasta products using beetroot 
Péter SIPOS, Márta HORVÁTH, Cintia ADÁCSI, Brigitta HORVÁTH,  

Beáta BABKA, Zoltán GYŐRI 

 

209 - 215 

5.  Perspectives of utilization of nano-dispersive materials based on SIO2, TIO2 and 
SIO2–TIO2 for wine fining 

Anastasiia SACHKO, Igor KOBASA, Olesya MOYSYURA 

 

216 - 221 

6.  Determination of dibutyl phthalate (DBP), benzyl butyl phthalate (BBP) and BIS (2-
ethylhexyl) phthalate (DEHP) in soft plastic toys and the first survey of the Bulgari-

an market 
Valentina CHRISTOVA-BAGDASSARIAN, Julieta TISHKOVA, Anton TACHEV 

 

222 - 233 

7.  Estimation of heavy metal levels in green leafy vegetables purchased from Suceava  
Ancuța Elena PRISACARU, Laura Carmen APOSTOL, Sorina ROPCIUC 

 

234 - 238 

8.  The influence of regular and genetically modified soybeans on postnatal development 
of rats 
N. N. OMELCHENKO, G. V. DRONIK, І. А.WINKLER, М. S. ROGOZYNSKYI, V. А. 

KUCHERIAVA 

 

 

 
239 - 244 

9.  Sensory evaluation of goat milk cheese under different freezing conditions 
Eugenia Mihaela PRICOP 

 

245 - 249 

10.  Supplementation of wheat flour with soy flour, sensory and physico-chemical evalua-
tion of fortified biscuits 
Flavia POP, Zorica VOȘGAN, Lucia MIHALESCU 

 

250 - 255 

11.  Technology of fresh herbs storage using hydrogel and antioxidant composition 
Olesia PRISS, Viktoria YEVLASH 

 

256 - 261 

12.  Research of quality indicators of curd products on basis of protein-herbal clots 
Olena GREK, Alla TYMCHUK, Larisa CHUBENKO, Kira OVSIIENKO 

 

262 - 268 

13.  Sustainable packaging solutions for organic fresh berries  
Elisabeta Elena TĂNASE, Adina Alexandra BAICU, Vlad Ioan POPA,  

Amalia Carmen MITELUȚ, Mihaela DRAGHICI, Andreea STAN,   

Paul Alexandru POPESCU, Mona Elena POPA 

 

 

269 - 275 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XVI, Issue 4 – 2017 

 

 

 

 

 

 

 

 

 

 

14.  Antioxidant activity and total phenolic content of  grape seeds and peels from Roma-
nian varieties 
Mădălina IUGA, Sorina ROPCIUC, Silvia MIRONEASA 

 

276 - 281 

15.  Recyclable porous materials for the uptake of Bisphenol A 
Rodica STURZA, Mihai MELENCIUC, Denisa NISTOR, Farida BOUDISSA,  

Thiziri TERKANI, Nou-Houda Hadj ABDELKADER, Azzouz ABDELKRIM 

 

282 – 286 

16.  Study on the kinetics of biomass blends dewatering as a stage of thermal degradation  
Yaroslav ZASIADKO, Mykola PRYADKO, Pavlo ZASIADKO, Olexiy BULIANDRA 

 

287 - 295 

17.  Author instructions 
 

i - v 

18.  Subscription information 
 

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