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Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 
Volume XVII, Issue 2 – 2018 

 

 

  
CONTENTS: 
 

 

1.  Antifungal effect of spice extracts - possible solutions for biological preservation of 
food 
Monica MARIAN, Oana MARE ROŞCA, Lucia MIHALESCU, Zorica VOŞGAN,  
Anamaria LAZĂR 
 

103 - 112 

2.  Screening of potential yeast starters with high ethanol production for a small-scale 
cocoa fermentation in Ivory Coast 
Odilon KOFFI, Lamine SAMAGACI, Bernadette GOUALIE, Sébastien NIAMKE 
 

113 - 130 

3.  Cyperus esculentus: physical properties of tubers and microbiological changes during 
natural fermentation in Nigeria 
Olayinka O. ELUTADE, Olubukola M. OYAWOYE, Ediga B. AGBO 
 

131 - 140 

4.  Complex quality indicator of sugars and sugar substitutes and their use in the 
production of confectionery products 
Antonella DOROHOVYCH, Victoria DOROHOVYCH,  Liubov MAZUR 
 

141 - 153 

5.  Perception of farmers, feed processors and feed retailers on contaminants of 
livestock feed and water in central highlands of Ethiopia 
Rehrahie MESFIN, Getnet ASSEFA, Fassil ASSEFA 
 

154- 164 

6.  The investigation of the potentional complex from plantago major to coagulate milk 
proteins 
Olena GREK, Olena KRASULYA, Larisa CHUBENKO, Alla TYMCHUK 
 

165 - 175 

7.  Effects of natural feed additives and probiotics on productive performance and meat 
quality of pigeon 
Doaa Abd EL-AZIZ, Ghada Abdel-Raheem 
 

176 - 182 

8.  Assessment of the risk factors associated to aflatoxin contamination during the 
marketing of peanuts in Côte d'Ivoire 
Ama Léthicia MANIZAN, David AKAKI, Isabelle PIRO-METAYER, Didier MONTET, 
Catherine BRABET, Rose KOFFI-NEVRY 
 

183 - 191 

9.  Desaturation of cultural media in processes of anaerobic fermentation 
Olexandr SHEVCHENKO, Anatoliy SOKOLENKO, Konstantin VASYLKIVSKY, Oleg 
STEPANETS 
 

192 - 196 

10.  Technological aspects of production of frozen dessert with protein-herbal component 
Olena GREK, Tatyana OSMAK, Larisa CHUBENKO, Artur MYKHALEVYCH 
 

197- 204 

11.  Environmental evaluation of pork meat chain: a Romanian case study 
Cristina GHINEA, Ana LEAHU 
 

205 - 212 

12.  Positive impact of frequent milk and dairy products consumption on bone mineral 
density of over-50 aged Macedonian women  
Zora UZUNOSKA, Tanja KALEVSKA, Viktorija STAMATOVSKA, Daniela NIKO-
LOVSKA NEDELKOSKA,  Natalija TRAJCESKA, Daniela BELICHOVSKA, Katerina 
BELICHOVSKA 

213 - 223 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 
Volume XVII, Issue 2 – 2018 

 

 

 

13.  Development of mathematic model of spiced sour-milk pastas quality 
Viktor GOOTS, Nataliia YUSHCHENKO, Ulyana KUZMYK 
 

224 - 232 

14.  Phytochemical screening and in vitro antimicrobial activity of aqueous and 
ethanol extracts from Mucuna Pruriens husks against some foodborne micro-
organisms 
Omotade OGUNREMI, Oladotun ISHOLA, Hannah OGUNEDINA 
 

233 - 240 

15.  Electrochemical biosensor based on the use of spe for the detection of iron content in 
wine  
Liliana NOROCEL, Gheorghe GUTT 
 

241 - 245 

16.  Effect of acid type and particle size on the yield and purity of apple (Malus Domes-
tica ‘Fălticeni’) pomace pectin 
Florina DRANCA, Mircea OROIAN 
 

246 - 251 

17.  Slaughter characteristics and weight losses (shrinkage) of lambs from an organic and 
conventional system  
Tatjana KALEVSKA, Ljupce KOCOSKI, Elena JOSHEVSKA, Zora UZUNOSKA, Viktorija STAMA-
TOVSKA 
 

252 - 260 

18.  Author instructions 
 

i - v 

19.  Subscription information 
 

vi